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Showing content with the highest reputation since 04/12/2019 in all areas

  1. 19 points
    nomnom

    Porterhouse!

    Can't beat a good porterhouse, this week managed to get my hands on some locally sourced beef (literally raised about 5 miles from where we live) that had been dry aged for 28 days.... Cooked it indirect until the internal was 45c and then seared until mid 50s. Used basic SPG combination to let the meat flavour shine. Absolutely delicious! Just a tip, when cooking the first stage indirect, be sure to put the fillet part furtherest from the heat source, otherwise you could end up with a medium sirloin and overdone fillet....not good.
  2. 18 points
    Grill_Boy

    Show your BBQ area

    The wife built the deck ( 12 x 32 ) and she built this 'screen-house' as well - I helped a bit ( hauling wood, holding pieces ) ... but she designed and built it all... Yea she's a trooper.
  3. 18 points
    Money shot: Plated with my wife risotto and an heirloom tomato salad I am thinking a kamado does a pretty fine job with steak. Everything was delicious. The steak was pretty close to perfect.
  4. 17 points
    philpom

    Don't drool, I did

    Love short ribs, a great piece of beef. These cooked at about 250°f for about 2 hours with mesquite wood. Basted with a blend of honey, Bragg's and lemon juice - equal parts. I present beef short ribs Tasty as can be, served with a chopped Asian salad.
  5. 17 points
    Lydia

    Tandoori Chicken with Raita

    When I was first looking into getting a Kamado, the guy at BBQ's Galore shop was listing off all the things that a Kamado could do, and the final thing he mentioned was Tandoor. SOLD! Ever since then, I've been wanting to make this dish, and the July challenge was the perfect opportunity. Tandoori Chicken The smell of this marinade was incredible. I will definitely be making this again on a regular basis. Absolutely delicious! I don't know what else I'm going to use that massive bag of chilli powder for!! 1 kg skinless, boneless chicken thighs 1/2 cup plain yoghurt juice of one lime 1 tablespoon garam Masala 1/2 tablespoon ginger powder 1/2 tablespoon kashmiri chilli powder 1/2 tablespoon methi (fenugreek leaves) 1/2 teaspoon ground nutmeg 4 cloves garlic, minced grated fresh ginger, approx 1/2 Tablespoon once grated 1/2 Tablespoon salt 1/4 teaspoon red food colouring (optional) - you will notice in the photo of the ingredients, that I bought a packet of this but decided against using it. When I looked up what food colour 124 was and found out that it's made from synthetic coal tar , I chose to leave it out. Therein is the beauty of making things from scratch - you have the power to choose what goes in and what doesn't. Basically, i mixed together all the marinade ingredients, and cut some deep slashes in the thighs so that the marinade could penetrate the chicken, mixed together and refrigerated for a few hours. by the time the marinading was done, it was pretty dark outside. I fired her up and the smell emanating from this chicken is something everyone should experience coming from their Kamado at some point in their lives. The perfect accompaniment for the chicken is a cucumber and herb yoghurt sauce. Raita 1 cup plain yoghurt 1 lebanese cucumber peeled, de-seeded and finely chopped 1 clove of garlic minced juice of half a lime a big bunch of mint and coriander finely chopped small grating of fresh ginger for a bit of warmth salt to taste this is a pic of the amount of herbs that went in to this tasty sauce. This was the first time ever that my husband and I ate a whole kg of chicken in one sitting! LOL ... he said "i just can.not stop eating this". ha haaa The next time I make this, I will take it to the next level by making my own garam masala spice blend. I can't wait because I'm sure it will be mind-blowing. Garam Masala Spice Blend recipe by Vijaya Selvaraju 2 tablespoons cumin seeds 2 tablespoons coriander seeds 2 teaspoons black pepper corns 1 star anise 1/4 of a whole nutmeg 10 green cardamon pods 1 stick cinnamon don't toast the spices. Just whiz them up in a spice grinder and store in fridge or freezer. The money shot was supposed to include slices of cucumber but I couldn't control myself and started eating this before setting it up properly. ha haaa!!
  6. 16 points
    Picked up a Prime Tomahawk Ribeye yesterday . First did a 24 hour dry salt brine. Brought my new to me Komodo Kamado 23 Ultimate to 250 degrees , cooked for about an hour to 120 ( had a pan of zucchini ,sweet potatoes, onions garlic ,corn, jalapeños ,mushrooms , and tomatoes underneath ) .Brought coals up to 600 and seared to medium rare. Did a cutting board sauce under the steak to finish it off. It came out delicious . Here are some pics.
  7. 16 points
    ckreef

    New Truck plus Special Teaser Picture

    Mrs skreef is a pickup truck, country gal. When I came home almost 2 years ago with a brand new Nissan Rogue she wasn't really thrilled. For almost 2 years I listened to her whining about the car. Last weekend we took the Rogue for an oil change. Instead of an oil change we came home with a brand new Nissan Titan V8 4x4. It's a full size 4 door pickup truck with a short bed. Really big on the inside and a very comfortable ride. Mrs skreef is very pleased with this purchase. The world has a saying, "Happy wife, happy life." I have my own version of that saying, "Happy wife, time for another grill!!!" So with that thought in mind we took the new truck to Lowes and got a few more pavers. Let the new grill project begin. Will post a detailed thread as progress is made and the new grill arrives. Hopefully I'll order it this weekend.
  8. 16 points
    TexasBlues

    I DID IT!!

    Hey all! I hope everyone had a great weekend, and those that are father's were able to enjoy their day... I was posting with @CentralTexBBQ in another thread called 4 of a kind, but wanted to post his one here i have been struggling as of late with the learning curve of the Primo... some meals have been better than others and i had yet to REALLY be pleased with any smoked item i have made to date... for Father's Day, i decided to make a couple butts for a get together with the family off site... about 40 mins away on Lake Allatoona I admit, I did NOT trim the butts... i salted on friday night and put them in the icebox until cook time on saturday... my bride and I worked on saturday and after supper and sowers, i got my fire going... left it unmolested for 20 mins to get going... Full KAB and some apple chips would be the smoke... i put the smoke on after the temp stabilized and dad held for 45 mins at 237 i dropped on just over 18 lbs of butts and let them run at 237... shooting for an internal temp of 190 i also misted every so often with apple juice/ apple cider vinegar, in an attempt to get her to crust up woke up saturday morning to a still holding 237 and i was relieved as i have never done an overnite cook before where i was actually ASLEEP by 1030A they were ready.... i pulled them off the fire and shut the primo down, rested them for 25 mins and wrapped in foil and dropped them into my preheated cooler for the run up to the lake i pulled one out at 230 and pulled it for serving, sprinkled with a little rub before serving... the second one got pulled at 4-430 and it was still way hot... i divided it among the kids and sent them home with packets of deliciousness.. this was my best butt to date apologies for the long post, i got excited! the weird light color is from my orange-ish Edison bulbs in my kitchen, but i did not want to edit the photo thanks everyone here and at meatheads website for your help and input... this one came out great!
  9. 16 points
    BrianAZ

    Show your BBQ area

    Here’s mine that I designed myself. Combination outdoor kitchen, dining area and fireplace. We just finished the hardscape. Still need to do the rest of the landscaping. I’ve got a nice 5 burner Blaze gasser and side power burner, one Kamado and a Blackstone griddle. My WSM and turkey fryer are out of frame. I was hoping to pick up a second Kamado, but my Costco’s never got them on the floor. I’d like to have one set up as a pizza cooker and a second as a dedicated smoker. That way I can retire the WSM.
  10. 15 points
    gotzero

    Gyro Rotisserie Meatloaf

    I had a totally unproven idea in the works, but we are abnormally busy from tomorrow to the end of the month, so this is likely it for me. For football we decided to do gyros for lunch. We made so much and enjoyed the meal so much we had the same the dinner and the remainder already packed for lunches tomorrow. Yum! I got my gyro making start from this site, specifically this recipe: Most of the time, we roll our own very similar to the recipe provided by @Rak73 but today we were in a rush. By our standards, this was a pretty lazy recipe, but we used BJ's meatloaf mix, panko breadcrumbs (I could not find our normal one) and Lidl's absurdly good Gyro seasoning mix. Add some olive oil and we are off to the Cuisinart! After the disgusting process of emulsifying the mix and getting all of the air out, I was left with this, which went in the fridge while I made a griddle breakfast and we had a fantastic morning playing with the kids. After a few hours of cooling, it went to the kamado sitting at 375. These cooks create an absurd amount of smoke. I am so glad it is outside. After about 75 minutes, I opened the cauldron to this delicious looking and smelling sight: Sliced, thrown on a naan slice (I know...) with lettuce, onion, feta, and "tzatziki", which at our house is greek yogurt and the astonishingly good Lidl tzatziki seasoning. When Lidl has "greek week" I just walk to the spices and pick up entire cardboard sales boards. Not as perfect as when we go all out from the basics, but it is fantastically delicious and easy to do. The game did not go the way we wanted, but there was no complaining about the food from toddlers to seniors.
  11. 15 points
    ckreef

    U5 Shrimp

    I know not everyone has access to beautiful U5 Shrimp. If you've never seen them here they are. These 5 shrimp weigh 1 lb. These were on sale this weekend for $12.99 per lb at The Fresh Market. I might go back today and buy a couple more lbs. Here are 6 of these shrimp. Butterflied open, the floppy forward meat tucked back on top, then stuffed with crab. Yesterday was my birthday and I had a few or more adult beverages so I really wasn't worried about pictures. But I did manage to not screw it up, have all the food done at the same time, and snap a money shot. Here's my birthday dinner. 10 oz Prime Grade NY strip grilled on the Nuke Delta. The stuffed shrimp cooked on the upper rack in my 19" Komodo Kamado, and some heirloom carrots pan roasted alongside the shrimp.
  12. 15 points
    skreef

    Ranier Cherry stuff Brie

    Hi Guru's This is my Challenge for Just Stuff It. @ckreef, @gotzeroand others had posted a Grilled Brie in the past. So hope I did it right... I love Brie with all the choices that you can choose from to stuff. I chose Ranier Cherries. They are back In stock at Walmart. Which is a limited time. These Cherries are sweet but has this taste close to a Peach. Very good Cherries. Ingredients : I started on my compote first. Cut them small pieces. Also if you like Cherries, this gadget will do the trick for pitting them fast and easy. Then I put them in a sugar to cook down. Then toward the end I added more cherries to still have some color. Next I cut my Brie in halve with one side thinner for the top. I dug out some cheese to make room for compote(I like alot). Filled Brie with Cherry Compote Getting my pastry ready. Egg wash. More egg wash once wrap. Wrapped in Pastry. Ready for the Grill. All Done.. Grill Pic Couple of plated shots I think it could went another five minutes but in the end it tasted great. Thanks for looking SK
  13. 14 points
    John Setzler

    The Kamado Book of Knowledge

    Here's a little project i have been working on recently. Feel free to download and share...... I may update this periodically as inspired and I will post those updates here... KamadoBOKv1_1.pdf
  14. 14 points
    daninpd

    Lamb Shanks with Chickpeas

    I was looking for a good recipe for lamb shanks and checked my copy of 1000 Italian Recipes and had four to choose from; Lamb Shanks with Chickpeas caught my eye. It's a pretty simple sear then braise in stock and tomatoes with carrots, celery and chickpeas added for the last half hour of cooking so the vegetables aren't totally mushed out. The recipe is meant to be cooked on the stove, done in the Joe at 350 worked fine with the timing in the recipe. This is the original recipe that I halved: 2 T Olive Oil 4 lamb shanks salt and pepper 1 small onion, chopped 2 cups beef broth 1 cup peeled, seeded and chopped tomatoes 1/2 t dried marjoram to thyme 4 carrots peeled and cut into 1" pieces 2 tender celery sticks cut into 1" pieces 2 cups cooked chickpeas or 2 cans drained Pat the lamb shanks dry and sear well on all sides in the oil, about 15 minutes then remove and sprinkle with salt and pepper. Tip the pan and spoon out any excess oil, add the onions and cook about 5 minutes more. Return the lamb to the pan with the broth, tomatoes and marjoram. Cover and cook an hour, turning the lamb occasionally Add the carrots, celery and chickpeas and cook about 30 minutes more until the meat is fork tender. Serve hot. I served the lamb shanks on a bed of Lundberg Wild Rice mix made with chicken stock and some added leftover roasted garlic. Fall-off-the-bone lamb with tender vegetables and the combination of rice and the chickpeas absorb the flavors from the pan sauce. I would serve this to people who are "iffy" about whether they like lamb and I think they would be happy.
  15. 14 points
    skreef

    Skreef's Flat Iron Steak

    This is my Steak Challenge Flat Iron Steak served with Skreef version of Pico de galo and Crispy Skin Potatoes Ingredients A version of Pico de galo Tomatoes, Garlic, Parsley, Cilantro, Onion, Salt, Pepper and Balsamic. Chop and mix together and Refrigerate before Serving to let Flavors come together. Mairenated Flat Iron Steak in Montreal Steak for bout 2 hours in Frig Put on for a Hot Sear on the 16“ Kamado at 550*,and then put it on a 19“ Kamado at 300* for 30 minutes to finish it to a Med Rare cook. Money Shot of a Med Rare Flat Iron Steak Served with Crispy Bake Potatoes. Thanks for looking Skreef
  16. 14 points
    MD_Ag

    Enchiladas Suizas Leftovers

    My parents came into town to visit their grandson, so last night was the perfect time to pull out the frozen pork and make some leftovers. I prepped the grill for 350°F and went inside. To start out, I made the sauce that would cover the entire dish. I used a jar of salsa verde, some large scoops of sour cream, two cloves of garlic, and a handful of cilantro. I wanted to add some fresh onion, but was outvoted. Rules of hospitality demanded I go with my guests' (and wife's) preferences. I blended everything together in the processor, then added a bit more salsa and stirred to combine. Once the meat was thawed enough, I tossed it into the skillet with a scoop of duck fat. Got it nice and hot with just a hint of crisp, then transferred it into a bowl for later. The rest of the duck fat tub was put in the skillet to fry the corn tortillas. I think I fried up 16 and used 14 overall. For assembly, I scooped a good portion of the pork into the tortillas, rolled tightly, and arranged them as neatly as I could. I was worried the skillet would be too hot from the tortilla frying, but it worked out. I really need a second one, though. The sauce was poured over evenly and heaping handfuls of cheese spread on top. I took the skillet out to the grill and let it go for about 25 minutes. Once the cheese was sufficiently melted, I brought it in and topped with some more cilantro. For serving we had a couple each along with a nice little salad. I was really happy with my parents response. They aren't great fans of spicy food, but all the cream and cheese let them enjoy the flavor while avoiding most of the heat. Even better, I now have leftovers of the leftovers! Thanks for reading and happy grilling!
  17. 14 points
    First at bat is a cross between a pulled pork sandwich and a Maryland crab cake. My wife was out of town so only my youngest son and I. He liked it and that is what really counts.
  18. 14 points
    Brandon Store

    Dojoe

    Just got a dojoe for my big joe and heres my first cook on it. It ran at 650 degrees for 5 min. The dough was Alton Brown’s last pizza dough ill ever need recipe (however i didnt add the sugar that the recipe calls for) And im very pleased with the pizza it produced.
  19. 14 points
    ckreef

    NuKe Delta - Fire it up!!

    This is my new NuKe Delta Argentine style grill. 26" x 21" adjustable height main grate with a side Brasero (firebox). Here is the progression of the install. It came with a cover, ash shovel, coal rake and steel griddle that sits above the side Brasero (firebox). I also bought a porcelain coated CI pan for makeing fried provolone. To fire it up I have a bin of sticks from the yard for kindling and Post Oak sorted by size. I decided to fire the main area and the Brasero. I stacked the wood similar to what I do in the Wood Fired Oven. I fired the Brasero first immediately followed by the main area. I sit the MAPP torch down and let it go for 30 - 60 seconds. After a few minutes it's well underway. Up first was the fried provolone appetizer. Thick slice of provolone, black pepper (purple crack berries) and dried oregano with a drizzle of olive oil. Pulled some coals off to the side and cooked for 6 minutes. That was mighty tasty - Yum. An expensive little pan but it worked really well and is the perfect size. I guess we'll call these smash potatoes on the steel griddle. A flat iron steak. A nice md rare served with homemade chimichuri sauce. Mrs skreef really liked the chimichuri sauce. I slightly miss managed the fire in the end but still came out great. Awesome grill but a small learning curve for sure. Hope you enjoyed the ride.
  20. 14 points
    Bought some fresh halibut fillet at Cost Co. Really nice fish and probably an inch thick. Used a camp chef griddle and grape seed oil to cook it. Slathered the fish with olive oil and MCcormicks Roasted Garlic and Herb. Got the griddle hot and sprayed it with grape seed oil. Made a piccata sauce with this recipe. 4 tbs butter 3 tspns flour 1/2 cup dry white wine 1/3 cup fresh squeezed lemon juice 1/3 cup good chicken broth 3 to 4 tspns capers 1/4 cup chopped fresh parsley to finish Salt and pepper to this I added some jarred sun dried tomatoes in olive oil. For the sauce heat the liquid, to boiling and then reduce the heat to simmer add the butter, and whisk in the flour slowly to avoid lumps. Add the capers and sun dried tomatoes. Easy peasy, my friend. Saut'e the fish on your griddle at moderate heat until you get a nice golden brown. You want the center of the fillet at 120 to 130 degs. Make some angel hair pasta and put it in a pasta bowl, place the Halibut ontop of the pasta. Pour the sauce over both. Add a glass or two of nice dry white wine ( for hydration). Honestly ,probably one of the best dishes I ever cooked. I was tryin to duplicate a similar dish at one of my favorite Italian restaurants. Asked my wife how it was, she got up, leaned over and gave me a kiss. It was amazing. Both the Halibut and the kiss.
  21. 14 points
    ckreef

    Stuffed Italian Meatloaf

    Single serving Italian Meatloaf wrapped in Prosciutto and stuffed with a tomato that had been stuffed with a spinach and mozzarella mixture. Served with angel hair pasta and homemade Spaghetti sauce. The basic ingredients. Sweated down baby spinach, panko, fresh mozzarella balls and Italian seasonings. Stuffed into hollowed out tomatoes. Italian Meatloaf mixture Lay down 2 pieces of Prosciutto in a cross on parchment paper. Make a meatloaf bowl then wrap the Prosciutto up and into the bowl. Put a stuffed tomato in the bowl and form the bowl around the tomato. Baked in my Komodo Kamado at 350* indirect for about 40 minutes (I think). Served with angel hair pasta, homemade Spaghetti sauce and fresh grated parmesan.
  22. 14 points
    Lydia

    Chicken Galantine

    Hello everyone, here is my effort to challenge myself by deboning a chicken - using the technique of the master, Mister Jacques Pepin! I could watch that video over and over again and would never bore of it. I can't say that I did it in the two meenoots that he can do it in LOL ... and I must admit that I had a piece of cling-wrap over the screen of my ipad so that I could keep pausing it at each step and rewinding regularly. ha haaa!! In addition, I couldn't decide on which sauce I wanted to make, so I made two - gravy using the carcass and bones from said chicken along with other ingredients and also a Romesco sauce made from capsicums I roasted in the Kamado too. Stuffed chicken Galantine Free-range whole chicken Spanish serrano ham Spinach - wilted Garlic - a few cloves Mushrooms - sauteed (I added these once I saw how piddly amount of stuffing I had once the big bag of spinach wilted down to a very small quantity) Young Asiago cheese Salt and pepper olive oil to rub on skin prior to roasting Basically, I used the Jacques Pepin method to de-bone the chicken and only messed up one foot because me being me, I took the whole de-boning thing too far and removed that bone but it was all good. This is what it looked like sans-carcass. With the tasty stuffing. Trussed and ready to cook (not as elegant as Jacques - but not bad for a first timer, if I must say so myself ) Romesco Sauce 4 red capsicums - fire roasted 6 sun dried tomato halves 2/3 cup almonds big bunch of parsley from the garden 4 garlic cloves 6 Tablespoons olive oil 2 teaspoons pomegranate molasses (or sherry vinegar if you have it - I didn't so also added an extra teaspoon of red wine vinegar) 2 teaspoons pimenton/smoked paprika b Basically, I roasted and cleaned up the capsicums the day before, then cooked off the garlic and nuts in the olive oil until the garlic just started to very lightly colour (to take out the harshness) and then popped all the ingredients, including the oil into the food processor until still slightly chunky. Refrigerated overnight for the flavours to meld. Gravy carcass and bones from my de-boned chicken 1 kg chicken wings 4 x strips streaky bacon (I had forgotten to take it out of the fridge prior to taking this photo) 3 x ribs celery 2 x carrots 2 x onions 2 or 3 rosemary sticks a couple of bay leaves a couple of star anise some bunches of tarragon a few whole pepper corns 1.5 litre chicken stock flour and butter to make a roux - I just wing this so can't say the quantities sorry. I roasted all ingredients listed up to and including rosemary in the oven until well cooked and deep in colour / flavour. Transferred to a big pot and then deglazed the oven tray of all the delicious bits stuck to the bottom and then poured that into the pot, along with the bay leaves, tarragon and star anise. Simmered on low for a couple of hours and gave everything a good moosh (culinary technical term ) with the wooden spoon every now and then to extract maximum flavour. Strained and cooled in the fridge for a while. I then scooped off a lot of the chicken fat before adding to the roux to make a very flavoursome and delicious gravy. My friend and neighbours took their own money shots on their phones when I was plating. They've never had a deboned chicken before and were very impressed when i was "carving" what appeared to them to be a whole chicken.
  23. 14 points
    Bgosnell151

    Fatty

    Well, I decided that I haven’t done a good fatty in a while, and what seems more perfect for this months comp than stuffy sausage and stuffing that into bacon. I gathered my ingredients: sweet Italian sausage, thick cut bacon, mushrooms, cheddar cheese, and cooked ham. Started by sautéing the mushrooms, seasoned with some camp mix. Then I created my bacon lattes and rolled out the sausage into a square. After adding the mushrooms, cheese, and ham to the sausage, I rolled it tight and put it in the fridge. After it set for a bit, I then rolled the bacon around the outside of it. I through it on the KJ at 375° until it reached an IT of 145°. These are one of my favorite things that come off my grill. Soo good!!!
  24. 14 points
    lunchman

    Grilled Stuffed Lobster

    Since there's a grilled shellfish throwdown in progress on another forum and my local Market Basket had lobster on sale this week, it's a perfect pairing. In the past I would use the gasser since it could easily accommodate my largest aluminum pan, but the gasser is no more. So both the Bubba Keg and Goldens' Cast Iron were called into service today. Both Kamados up to temp and up to the task. Lobster prepared two ways today. Bubba gets the chore of steaming the whole lobsters with corn and red potatoes. The Goldens' is put to duty for Grilled Stuffed Lobster Tails. Preparation of the Stuffing ingredients. Scallops, shrimp, crabmeat. Butter, scallions, onion, garlic, lemon, parsley and Ritz crackers make up the remainder of the stuffing. Break out the Lodge cast iron to saute the butter, onion, garlic and scallion on the Keg which was set up for indirect. Add in all the seafood, Ritz crackers and parsley which then gets set aside once the lobster tails are ready to stuff. Two lobsters ready to steam with red potatoes and corn on the Keg, prior to covering with foil. A bit of Old Bay added to the mix along with S&P. Unfortunately, I forgot to take pictures of the steamed lobster when it was done. Visualize the above picture, coloring the lobsters red. :wink: Over on the Goldens', the grilled stuffed tails and claws are almost ready. Plated shots. The Grilled Stuffed Lobster Tail is ready to eat! I also made some steamers, served with melted butter & garlic and cole slaw to go with this feast! We never even made it to the steamed lobsters, the Mrs and I were stuffed, much like these lobsters. We get to eat lobster again tomorrow. :biggrin1: Quite the New England Lobster feast! As always, thanks for checking out this post. Regards, -lunchman
  25. 14 points
    DerHusker

    Tacos al pastor

    I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slices. I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade. Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar. 8 lb bone-in pork shoulder (deboned) 4 tablespoons achiote paste (I used 1 – 3.5 oz. brick) 2 guajillo peppers (seeded and re-hydrated) 2 ancho peppers (seeded and re-hydrated) 3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can 5 garlic cloves ¼ small white or yellow onion 1 oz. Piloncillo (substitute brown sugar if you can find it) 1 tbsp. dried oregano (preferably Mexican) 1 tbsp. cumin 1 tbsp. salt 1 tbsp. pepper 1 tsp. cinnamon (preferably Mexican) 1 tsp, cloves ½ cup pineapple juice ½ cup white vinegar ¼ cup OO ¼ cup of the water from re-hydrating the peppers ¼ cup orange juice ¼ cup lime juice 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo) (Note: I only had some small guajillo chiles so I used 6 of them) Everybody went into the pool for a spin. I poured some marinade into the bottom of a very large bowl and then some pork slices. I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating. Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17 and used it to create a vertical spit. I now peeled and sliced up the pineapple And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat. I place the stack in the center of my weber redhead with coals all around it. I then setup my craving station. Here it is after approximately 30 minutes. After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile) I then placed the trompo back in the redhead to char the outside again. So pretty! I then repeated the process another 3 times. After I had trimmed off the outside 3 times I set up my taco cart errrr bar and started to assemble my street taco plate. Oh Yum! Here it is served up with a Modelo Especial. This was a little on the spicy side but oh so delicious! Thanks for looking.
  26. 14 points
    BeakerLovesBBQ

    Show your BBQ area

    When we expanded the patio a few years ago we built a BBQ area with storage, lots of counter space, and room for the kamado and gasser.
  27. 13 points
    The Govener basically locked down the state which canceled our camping plans for this past weekend. Having already taken off work me and Mrs skreef wasn't going to let that ruin the fun. So we setup our own campsite. Sitting under the awning this is the view we get. Enjoyed the fire pit. Walked to a nearby private pond for a little fishing. And of course some camp cooking on the CampChef. A couple different breakfasts. Bacon and pancakes. Sausage and French toast made with homemade bread from Mrs skreef. Grilled cabbage marinated with a balsamic vinaigrette homemade from 18 year old balsamic vinegar. Corn risotto and chicken thigh parts. A beef stroganoff type dish along with a personal Pan cookie. And lastly a sweet Sunday breakfast. Peach Slump made from the last of my frozen peaches from last summer. Yup not a bad weekend for camping in the backyard.
  28. 13 points
    Got a little carried away with this one... 900f was on the dial when I threw these on for a few seconds per side smoked at 250 until IT was 114, rested while we got hit and then seared
  29. 13 points
    Lydia

    Easy Thai Beef Salad

    This is one of my favourite salads that really delivers far more voomph than the list of ingredients would suggest. I bought a sous vide machine about a year ago and have only used it twice, always thinking that I would love to do some eye fillets (inspired by @AntinOz, and figured that this was as good a time as any to pull the box out from the bottom of the cupboard. After biting into that beef which was as soft as butter, the Anova is going to be stored in a more accessible spot going forward. Easy Thai Beef Salad Ingredients 2 x 250g eye fillet steaks or similar Oil for cooking steak 150g of mixed lettuce leaves 1 telegraph cucumber 1 carrot sliced into thin strips ½ to 1 red capsicum sliced into thin strips 1 red onion sliced thinly (I omitted due to raw onion allergy) Salt and pepper 1 bunch coriander leaves, picked 1 bunch mint leaves, torn if large Toasted sesame seeds Salad Dressing Ingredients 1 teaspoon peanut oil (I subbed with grapeseed oil because it’s a no flavour oil that I had in the cupboard) 1 tablespoon fresh lime juice 2 tablespoons sweet chilli sauce 2 teaspoons fish sauce Method I started off with seasoning my beautiful steaks with salt and pepper and then vacuum sealing them. I left them on the counter to come to room temp whilst I got the water up to 54 degrees C / 130 F. They were in the water bath for two hours and when I removed them, I patted them dry using paper towels, which ensures a crust can form. I heated up the Kamado to 220 degrees C / 430F with the coals banked to the left and the grate in the lower position. I then put a cast iron fry pan on there to heat up with the lid down. Whilst I was doing all this, I prepared my veggies and dressing. Once the pan was hot, I put in a tablespoon or so of oil, swirled it around and cooked the steaks, about 30 seconds on each side. The steaks then camped out in a foil tent for about 10 mins. Holy moly! Slicing through those buttery steaks was a revelation!! So juicy ... and all evenly dispersed within the meat!! To assemble the salad, I just layered the lettuce, herbs, topped with the veggies, placed the slices of steak on top, drizzled on the dressing and sprinkled with the sesame seeds. I made extra salad and doubled the dressing, which hubby and I took to work for lunch today causing lunchbox envy in the workplace. LOL. Not sure if the entry counts given the steaks were only finished on the Kamado but I’m cool with it either way because it’s an easy and tasty recipe that I hope you try.
  30. 13 points
    skreef

    Meatloaf Wellington

    This is my Challenge cook Since others put a great spin on their meatloaf, I figured I better put a spin on mine. A MeatLoaf Wellington (almost a Gordan Ramsey dish) Ingredients : I got my grill up too *400 Got my mushrooms, Garlic, Salt, Pepper and Thyme cook down to expell the moisture content. Set aside. Cooked Hamburger with Smoked Pepprika, Salt, Pepper, Onion, Garlic, and Chilli Powder. Hot seared it and wrapped in Perchutio and Mushroom mixture . Then roll it in Puff Pastry. Brushed with egg and put on Grill for about 40 minutes. They are Done Served with Butternut Squash Money Shot Thanks for looking Skreef
  31. 13 points
    dh14ster

    OK Boys and girls

    I haven't seen much pizza on here lately, so maybe to tickle the readership I thought I'd post some recent pies. On this journey my craft hasn't taken any real leaps, but I will reiterate that 00 flour, a simple San Marzano tomato sauce, 48 hour proofing in the fridge, a laser thermometer, stacked pizza stones (with 1.5" between), and imported fresh meats and cheeses from the Italian grocery have really helped me up my game to the point where my wife, who generally does not like pizza, will brag to friends and family that mine are very good. After all, that's what it's all about. I see a lot of discussion about parchment paper, corn meal, etc. as a lubricant, and I have tried them all. I have come to realize that if you build the pie on the peel, give it a good shake at each stage of construction, and assertively launch it onto the stone, you will be fine with just a moderate dusting of AP flour. I keep my temps around 550-660*F, and I'm cooking these on my Akorn. First I do a Pizza Margherita to pay homage to the "original" pizza. Then I make one of my favorites, a pepper and fennel sausage pie (Anthony Tassinello tries to evoke the eponymous sausage and peppers with this one and it is surprisingly good!), and finish up with a pepperoni, sausage, and onion, extra cheese special. I am using a mix of buffalo mozzarella and low-moisture mozz, plus lots of fresh basil and garlic. Anyway, have a great summer, enjoy the warm weather, and I hope to see some pictures of your passion!
  32. 13 points
    DerHusker

    Atomic and Tajin Grilled Shrimp

    With the “Just Stuff It!” Challenge going on I searched for what might be on sale at one of the local stores. Sprouts had U15 shrimp on sale for $7.98 per lb. so I purchased a pound. I decided to prepare them my two favorite ways of cooking shrimp. The first is what I call Atomic Shrimp. (Which is bacon wrapped shrimp stuffed with cheddar cheese and a slice of jalapeño. As the jalapeño doesn’t make it very “Atomic”, I switched it out for slices of serrano chilies. Here are most of the ingredients. I peeled and deveined the shrimp and then butterflied them. I also sliced the cheese and serrano chilies. I carefully placed the cheese and serrano in the shrimp and wrapped them with a slice of bacon. Once I had 10 of them done I placed them on the preheated kamado. I grilled them for approximately 5 to 6 minutes per side and once the bacon looked crispy I plated the 5 biggest ones up with a cilantro garnish and a Negra Modelo. Here are those pics. Delicious!!!!! I had 9 shrimp leftover so I skewered them, sprayed they with some EVOO and sprinkled them with some Tajin seasoning. Grilled them for approximately 3 minutes per side. Here are the plated pics with the Negra Modelo. These were also delicious but not quite as good as the bacon wrapped ones. Thanks for looking.
  33. 13 points
    skreef

    Tye Dye Brownie Cheesecake

    Hello Everyone Well here we go with another Challenge. A baking challenge is my thing. So it took me like 6 hrs but here it is. Tye Dye Brownie Cheesecake I am using our 19" KK I use Coco Char extruded lump. Which I love to use cause it has no smoke profile which is great for baking. Ingredients for the Blondie brownie Mix and put in a greased Spring Form pan Ingredients for the Tye Dye Cheesecake (fun part) . I got 4 jars and divided my Cream cheese and colored them. Purple, Pink, Yellow and Green. I wanted to make this light Spring/Summer colors. After getting them ready, I refrigerated them and then put them in piping bags. Took turns piping each color to give a tye dye affect. While Sandstorm looks on. On the grill If you have seen my other baking goodies, you would have seen me use my cotton strips that protect the side to keep it from burning or over cooking. A great Product. I use them ever time I bake cakes. Soak them in water before it goes on grill. All done, now finishing touches. Side view Money Shot I have made many Cheesecakes on the grill but I think this one was the most fun for me and it was exciting to see what it would look like once cut. I was very surprised how good it looks. Hope you get the chance to make you one. Another cake you could include your kids to help. Thanks for looking Skreef
  34. 13 points
    John Setzler

    Show your BBQ area

    Here's some of my area with some of my grills pulled in for a photo I needed a couple weeks ago...
  35. 13 points
    daninpd

    New Orleans Barbecue Shrimp

    When you visit New Orleans and see "Barbecue Shrimp" on the menu, don't expect something coming from a guy with a Weber in back of the restaurant. BBQ shrimp there is cooked hot and fast, heavy (really heavy) on the black pepper and butter. Ideally it's cooked with really large head-on shrimp, in my case I had to use frozen "Super Colossal" E Z Peel. I used Ralph Brennan's recipe: https://louisiana.kitchenandculture.com/recipes/ralph-brennans-barbecue-shrimp except where he calls for water I used white wine. Cooked in my Stok charcoal grill in cast iron. Did some Mexican Street Corn on the Joe. Slathered two ears with mayo and crema, sprinkled on some chile powder and lime zest and grilled on the Joe cranking along at 450. When I took the corn off I sprinkled it heavily with Cotija cheese and squeezes of lime juice. Had some toasted french bread to sop up the sauce from the BBQ Shrimp. I believe that's called scarpetta in Italian.
  36. 12 points
    Here's a video I just put together for Atlanta Grill Company on caring for your Kamado Joe Grill...
  37. 12 points
    Did an appy lunch / dinner today. Did some poppers and wings
  38. 12 points
    jrakutt

    Finished my Kamado Joe table!

    So excited to have finally finished my table. My Classic II has a new home now. Table is made of cedar, countertop and drawer front inlays are epoxy resin with a copper metallic pigment. The three drawers on the right are for various toys/tools/accessories and the larger left side is a pull out charcoal bin. Just have to order a cover for it as right now it's just a big blue tarp... which doesn't look the best, but gets the job done for now
  39. 12 points
    MD_Ag

    Super Stuffed Meatloaf

    The goal: make an all-in-one meatloaf meal. The key components: ground chuck from the actual butcher shop, a wheel of brie cheese, an onion, duck fat, herbs, and the tiniest potatoes ever. I mean, look at those things. Started off by cooking the potatoes and onion in some duck fat with some rub on the grill at 350. Basic idea was to infuse them with smoke so that the flavor would be more uniform throughout. Let them cool when done. The meat was formed into a shell using the ceramic cast iron pot. The cheese was chilled, sliced, and placed in rind side down (hoping to prevent an oozing mess. This was then layered with half the potatoes and onions, then the other half of the cheese and the remainder of the potatoes. This was all capped with a layer of meat. The grill was still set to 350. Temp was a tricky thing: the center technically didn't need cooking, but some beef juices that did would certainly drip in there. I went for about 55 minutes, with the center probing at 147. Checking the outside showed a way too high 180, so this beef was done done. The pot kept all the juices in, so it was surprisingly more moist than expected. For the final shot, this slice was leftovers. Letting it chill overnight helps to show that the layers did in fact stay intact. It was equally tasty with a side of grilled asparagus as it was with these plantains, and the peach cobbler dessert, sadly not pictured, bumps up every meal. Thanks for reading!
  40. 12 points
    JohnnyAppetizer

    Buffalo Bill's Bison Meatloaf

    The Mix Meatloaf... bison 12 oz., burger 6oz,. roasted garlic bulb, sautéed Vidalia onion, Worcestershire, beef stock, s&p, egg, couple drops liquid smoke, rub , BBQ sauce, multi grain bread crumbs cheesy potatoes
  41. 12 points
    KamadoChris

    Jalapeno walleye poppers

    Put together a little Labour Day afternoon snack, cut up some peppers from the garden and stuffed them with a slice of queso fresco, a walleye cheek or two and all wrapped up in bacon. 300° for an hour with a light oak smoke and they were oh so good.
  42. 12 points
    skreef

    Strawberry and Rhubarb Pie

    This is my Challenge cook. Strawberry and Rhubarb Pie I have had this Pie only bout twice. Always wanted to make my own. So with a Fruit Challenge, I finnally got my chance. Extruded coconut charcoal. Gives zero smoke profile. Fire it up and get the grill Temp up to 400* Ingredients : Homemade Pie Crust Got my Pie crust and cut out my leaves and strips for braids. Strawberries and Rhubarb washed and sliced. Put in bowl with vanilla, starch and Sugar. Pour in Dish. Pie all assembled and on the Grill All Done. As soon as it cooled down., I then placed in the Frig for a couple of hours Money Shot Now for a slice Thanks for looking Skreef
  43. 12 points
    ckreef

    Rosemary Peach chicken

    Rosemary, Peaches, and Chicken thighs with a white wine pan sauce, mozzarella and bacon. Cooked on the Nuke Delta grill. Fire up the Nuke Delta. Wood to the side for extra coals later in the cook. Slide the Grill Grates over and sear some peaches and thighs. Once the peaches and thighs have a good sear put them down in the warming area. Slide the Grill Grates out of the way and add the standard grate. Cook down some bacon. Remove the bacon and set aside. Add the thighs and deglaze the pan with white wine. Add some chicken stock, the peaches and some mozzarella. Close the lid on the Nuke Delta and finish cooking/thickening the sauce. What a fantastic meal. Bright, fresh flavors. This cook will go into our summer rotation. The Nuke Delta grill definitely has a learning curve but I'm a quick study.
  44. 12 points
    ckreef

    Meatball Stuffed Tomatoes

    I've wanted to try this for awhile now. Italian Meatballs stuffed in tomatoes. The meatball ingredients. Mix up the Italian meatball filling. I used Roma tomatoes because Kroger didn't have the tomatoes I was looking for. Cut the tops off the tomatoes and using a grapefruit spoon corred them. Stuff with the meatball mixture and poked three small holes in the bottom so the fat could drain out. Used a popper holder to hold the tomatoes. Meanwhile made homemade Spaghetti sauce. Indirect on the 19" KK at around 375* for about 40 minutes. Served with some noodles and fresh grated parmesan cheese. This was a really easy cook. Will definitely do this one again.
  45. 12 points
    ebterrier

    Broke her in

    Today was the first cook on my grill. First time Kamado owner as well. Done plenty of charcoal grilling but not much low and slow if any experience. Loaded grill with kJ lump. Seasoned 2 racks of St. Louis style pre cut ribs from Costco. Used 2 meat church rubs. One was a pecan something and other was honey bacon bbq. Got the grill grate temp to 250 and the gauge to around 245-250. Pretty steady on both. Had the slo roller in the grill. I didn’t add any wood chunks because first I didn’t have any and second I didn’t want to impart too much smoke right off the bat. Cooked for 2 hours then 3rd hour spritzed water (didn’t haven’t any apple juice) every 20 minutes for an hour. Then let them ride for another hour, then added some sweet baby rays bbq sauce on top for another 30-45 minutes. Tooth pick probe test was on point. They had a good crust or bark to them, came off the bone clean, and didn’t just fall off by them self. When I did do the bend test they were starting to break so you could say the were over tender. I could care less yesterday lol. Also, had about 3 coors lights and 3 local IPA’s . Lol pulled the ribs off and brought up the grill to 450 and grilled some squash. Was a good time. Thanks for reading. -Tim
  46. 12 points
    This is my third bake on the Joe. The first was a Raspberry Ricotta Cake (a success), the second was Monday, a very windy and gusty day (a total failure), the third was Tuesday and was a success (almost no wind). The pecan pie recipe I use is based on one I have messed with from Emeril Legasse's "New New Orleans Cooking". The crust I use is from a James Beard recipe for Pate Brisee and makes a very short crust. I normally make this recipe using heavy cream in place of the called for melted butter- this gives a nice butterscotch taste to the filling. Normally I add 1/2 cup Heath Bar Bits mixed in with the pecan pieces, those melt into the filling and make a great pecan pie. My wife bought some Dark Chocolate Peanut Butter Cups from Trader Joe's and my first thought on tasting one was "Use that in place of the Heath Bar Bits". So I did. I put in 6 of the cups, cut in half, and the only thing I would change is to cut the peanut butter cups into 1/4's or even finer so they will mix into the custard a little better. Served it with whipped cream and some vanilla gelato. The takeaway lesson from this cook was don't try to bake on the Joe on a day with high, gusty winds. You'll be chasing your temps and probably won't be happy with the result. This one, in calm conditions, came out perfect. I used the deflector plates, copper Tees and my pizza stone to increase circulation around the glass deep dish pie pan. I can post the pie recipe (or the crust recipe) if anyone needs a good "Go-To" pecan pie or crust recipe.
  47. 12 points
    buckleybj

    Perfect Cure for a Crappy Day

    Today was just one of those days... Went to the store looking for what I wanted to cook up this weekend and Ribeyes were on sale. Thankfully the butchers were still around so I asked for some thick ### steaks to help bring a smile to my face. I think the butcher was just as happy to prepare the steaks for me as I was watching her cut them up and wrap them. I may have been drooling a bit and giggling like a 12 year old girl, but that's neither here or there. Went with a reverse sear for these babies, setting up the coals on the Big Joe to one side and cooking the steaks indirect to an IT of 130. After I pulled them off, I opened the top hue and let the temps get up to 600 so I could get a nice sear. Sorry for not adding the "money shot" once we cut into those bad boys I was too busy eating to take any pictures.
  48. 12 points
    KismetKamado

    A Tale of Two Roulades

    I decided to put myself at the mercy of my fellow gurus for the April Fusion Challenge. @ckreef suggested I do a veggie stuffed protein and challenged me to use my Blackstone Pizza Oven to cook the protein without drying it out. And @Scott Roberts wanted to see the Mini BGE in action. So I fused those two ideas together and did a Beef Roulade with my Mini BGE and Blackstone. The Weber Summit Gasser makes a brief cameo appearance. And I added my own twist by doing the cook both ways - one with kamado roasted veggies and Blackstone cooked protein and the other with Blackstone roasted veggies and kamado cooked protein. Started off by butterflying and pounding out a couple of nice strip loins. Should have got them thinner. My first time doing this - lesson learned. Seasoned these with SPG and marinated in some balsamic vinaigrette. Then I was off to roasting veggies. The Mini BGE in all her glory.... Doing a mighty fine job with the veggies - these had a bit of a balsamic vinaigrette marinade as well. Next up, a little Blackstone actin for my other set of veggies. It was cold and windy. Had to adjust the orientation of the Blackstone on the deck as it wasn't heating up very well taking the direct hit of cold wind. Not too shabby.... Time to wilt some spinach - really had no idea how to make this happen on the Blackstone or the mini.... so let the gasser have her moment to shine. Also stretched the legs on my new ButterPat Estee. And some of my neighbors are probably wondering why they have spinach in their yards.... did I mention it was windy? Decided to make some bread to go with dinner. Had a fantasy of parchment paper keeping my stone clean if any grease from the cheese topping dripped off. That dream went up in flames the moment the bread hit the Blackstone. Thankfully the bread itself didn't fair too bad. Just a little dark on the very edges in spots. Now on to assembling the roulades. Also something I had never done before. And I'm not going to lie, this was not pretty so we're just going to zoom past this part. Here's what it looked like before a little fresh mozzarella pearls and Asiago & parmesan. It went downhill after this. I'm definitely no seamstress as far as attempting to tie these up. Onto the Blackstone with the one containing the kamado roasted veggies. Got some decent color on it. But I was worried about it being dry at this point.... had @ckreef duped me? Was I doomed to have a dry beef roulade? And then onto more familiar territory with the roulade stuffed with Blackstone roasted veggies on the Mini BGE. Top cuts are the Blackstone roasted roulade. Bottom cuts are the kamado roasted roulade. You can tell the difference, but not as much as I expected. Forgot to take a picture of my plate (it was magnificent I assure you), but manage to snap a pic of Mr.. KK's plate. And the final verdict? There wasn't a huge difference in the two roulades. I would give the nod to the kamado roasted one, but the Blackstone roasted one was really good as well and really the only part that was a bit on the dry side were the very ends. The inner portions were equally as good as the one from the kamado. It was a fun challenge and I wouldn't have busted out the mini without the suggestion. It's where I got my kamado start and it brings back good memories to cook on it. Thanks for playing my game @ckreef and @Scott Roberts!
  49. 12 points
    BURGER MEISTER

    Show your BBQ area

    When you live in the PNW you either put a cover over your grilling area or learn to love the rain or learn to live with it. It ain't much, but it keeps the ol' bald spot dry.
  50. 12 points
    ndg_2000

    Show your BBQ area

    Here's mine I've got a Pitt Boss 24 and my kamado I made from an old keg And at the other end of my deck I have a chiminea for the colder evenings that will double as a Blackstone/planche and boil a kettle for a cup of tea.
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