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  1. 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.
  2. 13 points

    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.
  3. 13 points

    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.
  4. 12 points

    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.
  5. 12 points

    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!
  6. 12 points

    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.
  7. 11 points


    Nope, not Borax. Not Borat. Not Bokeh. B-O-R-E-K Borek. Pronounced Buh-rek (I think) Honestly, I'd never heard of it before this weekend when Chef John posted a foodwishes.com video for Lamb Borek. It looked interesting and certainly worth a try. It's Turkish, or at least Middle Eastern in origin. The meat filling contains many of the same spices as the Moussaka I prepared last weeked. Cumin, coriander, cinnamon, paprika, allspice, etc. Chef John prepared his with lamb which the Mrs will not eat, so I made mine with a mix of ground beef and ground pork. Of course, I was planning on making this all out on one of the Kamados, but today's weather (thunderstorms and pouring rain) forced me to make part of this in the oven. The meat filling was prepared yesterday, the Bubba Keg got the call since I haven't used it in a while. The filling should be room temp or cool when placing in the Phyllo so prepping this yesterday was a good idea. It also gave the mixture a chance for the flavors to intensify a bit overnight in the fridge. All the ingredients outside, getting ready for the Keg. Onion, the spices, toasted pine nuts, garlic, EVOO, raisins, tomato paste and diced tomatoes (canned diced tomatoes were used in his recipe, I did my own thing as usual) - Onions sauteing in the Lodge skillet- After partially browning the pork and beef, toss in the spices and the garlic - Followed by the tomatoes and paste, allowing it to simmer for some time until the mixture becomes a bit dry, but retains some moisture - Fast forward to this afternoon, and an adventure in Phyllo. Two sheets spread out. then spread with an egg/Greek yogurt/water/melted butter wash which was a bit of a pain to brush on. Then two more sheets, each with its own layer of wash. Supposedly, the yogurt and melted butter help with pliability when rolling. I'll go with that, it wasn't as bad as I had imagined - I put a line of filling about two inches from the end and successfully rolled it - And this time remembered to add a line of Feta cheese - Three rolls into the pan. Not as easy as Chef John made it look, but I managed. Top brushed with the egg wash - Unfortunately, I didn't have any Sesame seeds to top it with, but it turned out fine. After 35-40 minutes in a 400 degree oven - Plated with some Yogurt based Tzatziki sauce and some greens - And that's it. Lunchman's take on Borek. It was quite good. The aromatic Middle Eastern spices in the meat mixture, wrapped in a crunchy Phyllo dough - excellent. Kinda fun to make, give this a try. There are all different variations on this recipe. I had thoughts of making another with just Spinach and Feta, but ran out of time. Thanks for checking out this post and tonites's dinner! Regards, -lunchman
  8. 11 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...
  9. 11 points

    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.
  10. 11 points
    For the April challenge cook I decided to really wing it and charge forward without a recipe, mashing together grills and cultures. My family cannot get enough of tsukune (Japanese chicken meatballs) which we usually cook on the konro. I thought about doing that some shi####o peppers, phoning in a monthly entry, and moving on with life. However, trying to embody the challenge spirit and push myself, I decided to see what I could come up with. Looking in the massively growing rub cabinet, I found myself staring at Dizzy Pig's Molé rub, which remained unopened as I was never sure what to do with it. Challenge accepted! I thought about what to do, and realized it would be pretty easy to make a Mexican themed chicken meatball. Instead of soy, ginger, and potato starch, I would use molé rub, molé sauce, and some kind of corn starch base. I decided on corn for the vegetable, using an easy Tex-Mex seasoning and lime juice recipe I love, and decided to add grilled avocado for good measure. Laughing out loud to myself like a crazy person, I settled on the molé combo, red onion, and minced tortilla chips for the chicken meatballs. I added these to the dark meat ground chicken, got everything nice and mixed up, and then made the result into meatballs and rested in the fridge while I went to mow the lawn. When I got done with the trimming, I lit the Big Joe and a separate chimney of marabu charcoal for the konro. Back to mowing. With things heated up, I put the corn on the kamado and let the konro heat up. Once the corn was almost done, I gave up on mowing and cooked the avocados and then meatballs. These cook so fast in this format. Between turns, I cut the corn off of the cobs, made beds of grilled corn, skinned the avocados as they came off the grill, and filled the "pit" with a chicken meatball. A quick spray of chili pepper sauce and we were off to dinner. The bowls and all of the extra meatballs disappeared almost instantly, and as silly as this seemed as I made it up, this dinner could make it into the rotation for us. It was delicious. Thanks again for posting the challenge cooks and encouraging me to get out of my comfort zone.
  11. 10 points

    Show your BBQ area

    This is my built-in Akorn and Weber Baby Q1200 Let's see yours please.
  12. 10 points

    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.
  13. 10 points

    Japanese Scampi

    Japanese flavored Shrimp and veggies cooked on a Konro grill handmade in Japan. Basic scampi cooked on a Komodo Kamado grill handmade in Indonesia. The basic ingredients. Some basic prep work. Ginger and garlic marinated shrimp. Snow Peas seasoned with a Japanese pepper mix. Grilling the shrimp and snow peas on the Japanese Konro grill. Basic scampi cooking on the Komodo Kamado. This is the first time I've pan cooked pasta like this. Dinner is served. This challenge turned out to be harder than it should have been. At the beginning of the month I tested out an idea. It didn't work quite as good as I wanted it to so I switched out one of the ingredients and tried again. Still not exactly right. After searching the following weekend for the correct ingredient I gave up and came up with another idea. Bought all the ingredients for my second idea. The weekend I was going to cook it got busy and the weekend came and went. At this point the month is coming to an end so I once again changed plans and finally came up with this idea. I guess if coming up with a decent idea was really this hard, great challenge
  14. 10 points

    Grilled California Burrito

    I had a bunch of fries’ leftover from eating at a local burger place that I had saved so I decided to make a popular burrito here in San Diego. It is known as a California Burrito and typically has Carne Asada, French Fries, Frijoles, Cheese, Pico de Gallo, Guacamole, and Mexican Creama. (A 7-layer burrito if you want) Any way I started out making everything and was taking plenty of pics with my phone camera but somewhere in the middle of my cook I somehow (and I have no idea how) set my phone back to “Default” mode. Anyway, I don’t have access to those pics as of now and may never have access to them as they may end up being erased. So, I whipped out my Canon 70S and took the following pics at the end of the cook. I had purchased some Carne Asada and flour tortillas from the Mercado. I made up a bowl of Pico, A bowl of guacamole and some Mexican Rice. (No Pics) I then grilled up the Carne Asada. Here it is on the grill. I brought this in and diced it up into small squares. I then started to assemble the burrito. Started out with a nice layer of Mexican Cheese. Then the Carne Asada, Fries and some Pinquito beans. Then some Pico de Gallo, guacamole and some Mexican Creama. I rolled it up and placed it on the grill. Here it is done and ready to cut. And here are the plated shots with some spicy carrots, Mexican rice and a Modelo Negra. And a close-up shot. This was delicious! Thanks for looking.
  15. 9 points

    Roast Beef

    Took a eye round to medium rare and sliced it thin. It had some spicey Montreal steak seasoning on it.
  16. 9 points
    Smoke roasting a hamburger at around 400-ish°F runs a close second right behind the smashburger in my book...
  17. 9 points
    Well, I did it!! 10 lb brisket which I trimmed up and put on the Kamado at 2 am. This baby went fast reaching an internal temp of 205 by 10 am. Wrapped the brisket in foil, put it in the cooler with towels to keep warm until dinner at 6 and was received with rave reviews. Here are some photos. Next: PORK BUTT!
  18. 9 points
    Jose Andres Zapata

    Show your BBQ area

    Looking at the other setups, I am glad I did not leave room for more. I can see it turns into an addiction.
  19. 9 points

    Show your BBQ area

  20. 9 points
    Golf Griller

    Beef Fajitas

    I was having trouble thinking of what to cook for this month's challenge, then I saw @Ron5850's entry and a light went on. I was also wondering how to cook the challenge since I only have one grill and I don't have anywhere I could use my chimney starter as a second grill. @ckreef suggested that I use two different cooking methods on my grill. So I was ready to go. However, mother nature had some things in store for me. Every weekend that I was going to grill it was raining hard and did not feel like fighting the rain at this time of the year. Easter was also in there. Finally everything came together this weekend. I looked online and found a fajita recipe from the Pioneer Woman. Here are the ingredients for the marinade: Mixed up the marinade and put the meat in the marinade. I also reserved half of it for the veggies. and the cook's marinade After the meat rested in the marinade for four hours, the veggies were prepared and had the marinade added to them. Everything was taken out to the grill I know I need to replace my gasket. I'm just waiting for the weather to stabilize some before I replace it. Even though I get some smoke leaking out the grill will hold the temp that I set and shut down with out any problems. Here are the finished steak and veggies. Then it was time to slice the steak and make the fajitas. I like big tortillas and my wife likes the street taco size tortillas. No tequila to have with the fajitas, so had a sauvignon blanc that was aged in tequila barrels.
  21. 9 points

    First pulled pork, 11lbs

    Today I had my first pulled pork and it was awesome. My brother (he's a butcher) brought me a 11lbs butt yesterday and I was tasked with turning it into a delicisious meal. I seasoned it using Jess Pryle's rub, which I really liked. I only added a bit of cinnamon; personal preference. I also followed her advice on wrapping the meat in wrap and placing it in the fridge for some time so that the rub can permeate the meat. I am not sure whether that makes a difference or not, when compared to just seasoning and throwing on the grill, but that's what I did. I fired up my Primo, filled her up with about 7kgs (15lbs) of charcoal added some apple chips and 14 hours later (I tried holding it at 250 F; I failed) the results were amazing. I used Pitmaster X's procedure (no misting, no touching, just wait). I did the coleslaw he shows in his video, as well. I didn't do the BBQ sauce (I was lazy ). I did two things that were out of the "traditional" way of cooking this piece. I did not remove after 2-3 hours to cover in foil and I was not misting it every 1-2 hours. The reason for the former was that I wanted a hard bark. The latter is because I did an overnight cook... I was fast asleep The results were amazing. I have requests to do more butts now. I do have a question for the more experienced smokers. How do you learn not to chase the temperature? I couldn't keep it steady anywhere within a reasonable range of 250F. At one time it went below 180F (I might have smothered the flame early in the morning) and over 300F (I woke up to find this temp... I had a couple of mini strokes first and then brought the temp down). The temp stabilized around 256F during the last 2 hours of cooking, but I was chasing the it half the night and into early morning. No matter what adjustments I did, there was simply no stabilization. Is it experience that I lack? So, my question is: How do you stabilize the temp? I know you have to play around with the dials but that's exactly what I did. In the end (when it was stable) I had the bottom vent about 1/4 of an inch open and the top vent a bit less (I am not good with inches; I use the metric system). The strange thing about it is that this is what I had when it dropped below 180F. Go figure ! Thank you all for reading this wall of text... my next project (it's a project for me, not a cook ) will be the fabled brisket. After that... pastrami.
  22. 9 points

    Prime Tri-tip

    One of the local grocery stores had these Prime Tri tips for $4.99 a pound the other day. Tri tips are not to popular in my area. I picked up two of them. We were having a couple of friends over and I knew my wife and my friend's wife like their meat a little on the well-done side. Both steaks were seasoned with Montreal steak seasoning. I set up the grill for two Zone cooking and I cooked the meat first over the fire Once I got that nice light charred looking crust I removed the steaks. Then brought the temperature on the kamado Big Joe up to 700°f and placed the steaks over the deflector side and cooked one of the tri tips to 130°f and the other one to 140°f. Rested them for about 10 minutes . The steaks came out really tender and juicy.
  23. 9 points

    Three Courses in Four Acts

    Simple steak and potatoes, right? Creeping clumsiness negates the possibility! To start, let's make these little pre-cut steaks thicker. Next, a dual-zone fire lay using soapstone low and hot, and a grate high and cool(er). That's a mesquite log on the cool side, for a little smoke. The spuds are more to show how the fire comes up. They cooked spectacularly well, but were not fated for dinner... The back-up plan, and my highly versatile toaster/oven broiling some asparagus. That makes four cooking methods... OK, I "recreated" the asparagus shot; it's half gone. Finally, the steaks on the stone, 1 minute per side, then off on the far right side for 2 minutes, and repeat until internal temp is ~115 F. The red steak is white from a pepper crust. These needed 2.5 minutes per side. And the money shot Thanks, Frank
  24. 9 points

    Recently Upgraded

    Hello! My name is Shelly and I've wanted a Big Green Egg as long as I can remember, but couldn't justify $1000 for a 'grill'. Fast forward to a few years ago when I saw the Char-Griller Akorn Kamado in Home Depot. I went home to do a bunch of research and decided it was a good start to be sure I could even cook on a kamado and figured if I liked it, I'd eventually upgrade to a Big Green Egg. The Akorn was a lot of work, especially on windy days. I added the Big Green Egg gasket to the ash tray, which made a huge difference and found myself looking forward to planning cooks on the kamado. It never let me down! Recently decided I was ready for ceramic. After doing a bunch of research I fell in love with the Kamado Joe. It was so close to the Large Big Green Egg I thought I would own and had a great reputation. I went to Lowe's to play with it to be sure I could handle the weight of the lid on the classic model and it was delivered at the end of March. My first cook was chicken wings. It had to be something quick because it was cold the day after it was delivered in Rochester, NY. Yesterday, we had a nice sunny day with 30mph winds and gusts up to 45mph, so I wanted to see how my new baby held temps. It was amazing! I followed John Setzler's youtube video for short ribs. I dialed the salt back because I am salt sensitive, but was still too much, but loved the idea of using worcestershire sauce as a binder on the beef. My KJ held 250 perfectly and I can't wait to do ribs, pork shoulder and brisket.
  25. 8 points

    Show your BBQ area

    It’s awesome to have the counter space
  26. 8 points

    Show your BBQ area

    I just used Cedar fence material for this one. It's nice because I have space for keeping my coal dry and out of site, a drawer for a lot of my accessories, and that perfect mini fridge.
  27. 8 points

    Butter chicken and naan.

    Nothing new here, this is a favourite in our house as we are getting close to winter (Australia) chicken thighs seared on the classic and then transferred to the Big joe where the sauce is being smoked over peach wood. Butter naan straight on the grill just before serving. Check out those bubbles! So good thanks for looking
  28. 8 points
    So I wanted to make a Man Cave Meals video today using the Traeger. Peach cobbler sounded pretty good to me. This was amazing... Here's what went in it.... 4 to 5 cups of sliced peaches 1 cup of sugar 1/4 cup amaretto 1 tablespoon of molasses a sqeeeze of lemon juice some lemon zest 1 cinnamon stick Put all that in a large skillet and bring it to a simmer. Let it simmer uncovered for about 10 minutes and remove it from the heat. In a 12" cast iron pan or a 9x13 baking dish, put one stick of butter (8 tablespoons) and put it in a 350f preheated oven until the butter melts. Pull it back out... Put 1 1/2 cups of milk in a mixing bowl. In another mixing bowl, wisk together 1 1/2 cup all purpose flour and 1 cup of sugar. Add the sugar and flour mixture to the milk, wisking constantly until it's smooth. Pour that mixture into the dish with the butter. Use a slotted spoon or a spider to dip the peaches out and set them into the pan with the four/milk/sugar mixture and place them evenly around the pan. The drizzle in the peach liquid from the pan. Put it on the grill at 350f for 30-45 minutes until it looks awesome.... let cool and serve warm
  29. 8 points

    Guys, amazing discovery.

    I made pulled pork today and my husband wanted some collard greens. I put the greens on the sandwiches and they were OMG amazing. Even my two young children loved it. I don't know if it's traditional or not, but I drain my collards so they aren't super wet. So pulled pork, hot vinegar sauce and collard greens make an epic sandwich. I just had to share this discovery here. Sadly, I didn't take any pictures because I thought it was going to just be another pulled pork cook...... But it was soooooooooo so so good. I cooked two bunches of greens and they were gone and all four of us were wanting more.
  30. 8 points

    Show your BBQ area

    Left side.....right side...
  31. 8 points
    So this is a pork butt that I injected with pureed salsa that was seasoned with just salt & pepper (Pork Butt). Scott My finished product Quesadilla Process
  32. 8 points

    Ribeye Steak and Fixings

    So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it. I unwrapped it and cut the twine holding on the bones and removed them. I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook) I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours. I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames. After approximately 1.5 minutes I flipped it. After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes. I then sliced it in half. I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout. It was delicious. Thanks for looking.
  33. 8 points

    First time doing ribs!

    Alright guys, I got my wish today and got to smoke me some ribs. I came home home last night and pulled the membrane off and added kosher salt, and then I wrapped it all up in plastic wrap for the day. Then I made the run.... this is morning I opened up the ribs and added the rub. it it started raining so the mrs had this idea. I noticed quite a difference in my grill temp and my thermometer so so after a hour i began spritzing my ribs every 15 mins for two hours. At the three hour hour mark I pulled them off, added them to a aluminum pan and added 1 cup of apple juice. another hour on the smoker covered; taken out and added the homemade bbq sauce..... and back into the smoker for 30; brought it in to rest for 10 minutes. just look ..... mmmmmmmm, nothing happened here officer :-). What evidence??? Thank you for lookin.
  34. 8 points

    My first cook.....

    Well folks, tonight it happened. I got my grill all put together and waited all day long to get it going. Around 4 o clock I loaded it up with my lump coal I coated my lava stone with olive oil and added the brace and stone to the fire along with three apple wood chunks. shortly thereafter I had reached my temperature. i had had decided on smoked hamburgers. I took 1 1/4lb of 80/20 ground beef, 1 egg, and 1/4 cup of oats. I patted out my patties and threw some seasoning salt to the patties. Fearing that the burgers would not stay together for 30 minutes I wrapped the top grate in aluminum foil and added my burgers. When I opened my grill my temp dropped drastically, down to about 175. I think I got over worried here and stumbled around with it a bit, but finally got it back to 300. I had a nice mist of smoke emitting from the top. 30 minutes of smoking them. I heated up a cast iron skillet with some butter and finished getting that nice crunchy layer. Just look at that.... the Mrs and I just sat and looked at each other with every bite. They were amazing! There wasn’t to much smoke, but just enough. It tasted like a burger we would get at a steakhouse. They were so good!! Im sure you have, but if you’ve never tried smoking burgers like this, you should. This is a meal I will be doing much much more, only trying many different things between seasonings and different flavor of woods. Thank you for looking and thank you to everyone that has helped me along the way. I am a happy Kamado grill owner. Being able to maintain the temperature was my big worry. Seeing that it wasn’t much of a worry, makes me very pleased. So....thank you everyone; and @John Setzler thank you for this forum!
  35. 8 points
    So happy with how these turned out, had to share more photos than the one my Instagram feed now that I’ve got my method sorted, ready for the summer parties
  36. 8 points

    Hobbies OTHER than Cooking?

    Hobbies for me other than cooking and grilling are woodworking and sports cars. Just one of the many woodworking projects I've built - And my 91 NSX - I also own a Miata which the Mrs has claimed as her own. -lunchman
  37. 7 points

    Whatever is in the Fridge Quiche

    I was on a mission to use up what ever was left in the fridge and what would be more perfect than to bake it all into a Quiche. It allows me to make use of the new cornbread knife and pie server from Allegheny Treenware. So what went into this? Spinach Pepperoni Grilled Ham Red Pepper Green Onion Mozzarella 8-9 Eggs No prep pics, but here's the finished product in the LeCreuset Braiser. It made a great Saturday lunch, even if it didn't involve a Kamado and charcoal. Thanks for checking out the "Whatever is in the Fridge" Quiche! The utensils from Allegheny Treenware worked out perfectly!! Regards, -lunchman
  38. 7 points

    Show your BBQ area

    Here is ours
  39. 7 points

    Reverse Sear Goodness

    As a long time skeptic of reverse searing on Sunday I gave it a try. I heated up the Akorn to 250 and cooked the steaks for 30 minutes to an internal temperature of around 125-130. The fire found some leftover hickory so the steaks were licked with a touch of smoke which added an additional layer of flavor. Took them off and while they rested, I fired up my gas grill on high for about 15 minutes until it was smoking hot. Seared the steaks, flipping every two minutes until they were 135 internal temp. Turned out great, and the herb butter really sends the beef into orbit.
  40. 7 points

    Show your BBQ area

    Looking to the left, then looking to the right.
  41. 7 points

    Show your BBQ area

    I don't have a backyard, we rent the upstairs so I can use only one side of the garage. But I may win by grills per square! What I take pride in is some of grills are made by me and the rest have accessories I made for. And I power all of them with the TempMaster controller I made. The last stove has a hollow wall with holes on the inside. I made it with a paint can and some steel sheet. When the fan is on the stove will run a fire vortex that can heat up a pizza stone over 800 degrees in 15 min.
  42. 7 points
    Managed to fit the Minimax in the back of my car after much trial and error did chicken for lunch and steak for dinner. So glad I brought it along
  43. 7 points

    Big Joe accessory storage

    Here is a pic of a storage unit for the accessories for my Big Joe that I built yday. Installed it on my wall in the garage. I’m fairly tall 6’ 4” so the upper shelf is still in my reach. I got tired of my stuff being scattered and unorganized.
  44. 7 points
    Rem Pol

    Stuffed Zucchinis

    Hi everyone, Here is my recipe for the stuffed zucchinis! Here are all the ingredients : - zucchinis (classic or round) - minced chicken (or whatever meat you like) - onion - pine nuts - chicken spices - olive oil Peel and chop the onion. Cut the top part of the round zucchini (like a hat) and scoop out the seeds. Keep the seeds and mix them with the minced chicken. In the wok pan, fry the onions first then add the zucchini seeds and minced chicken. Once cooked, keep the mixture aside. Put the deflector and grill on your kamado and close it. Try to reach a temperature of about 125-150°C (250-300°F). Fill in the zucchinis with the mixture. Add the pine nuts on top. Place the stuffed zucchinis in an oven plate and the "hat" next to them. Cook for about 40 minutes in the kamado. Serve it with pastas or steamed rice. Enjoy !
  45. 7 points

    Kofta curry

    Thought I would try something different yesterday. Made up a curry and then smoked it with some aprium wood. Gave the Kofta a bit of love on the half moon cast iron grill and then into the sauce to finish off. I have to admit this was really good! Just needed some lemon at the end which I was out of unfortunately!! dished up straight out of the pan The Kofta were super juicy Cheers all!!
  46. 7 points

    Tried a new charcoal this weekend

    I've been using KJ big block since I bought my Classic II but decided to give Jealous Devil a try. I cooked a prime rib so I normally bank the coals and put the heat deflector in so I'm only using about two thirds of the fire box. When I do this I cook the Prime Rib at 325 for about 1.5 hours and then heat my grill up to burn off the fat and then shut it down. Here's a few things I noticed with the Jealous Devil yesterday. The temperature was extremely stable, I mean it didn't fluctuate at all. I brought it up slow and when it hit 325 it held perfectly. After the meat was cooked I opened the vents to heat up the grill and it went up to 600 degree pretty quick. With the KJ big block 500 is the highest I've gotten it after this type of cook. I just cleaned out the grill because I'm doing steaks tonight and I still have about three quarters of the Jealous Devil left and there was very little ash. I usually remove the old charcoal, sweep the fire box out, and then empty the ash tray after every cook. Today I did the same thing and when I pulled out the ash try it was almost empty. So far I'm liking what I'm seeing. Anyway, here's a picture of the Prime Rib. I didn't cut any last night I did it this morning so I could vacuum seal while it was cold so the juice wouldn't run out.
  47. 7 points

    Beer Brats

    I should have roasted the peppers and onions on another grill to qualify for the April challenge, but I didn’t. I figured this is such a simple cook that it didn’t stand a chance.
  48. 7 points


    It was good! It would have looked better had my wife not decided to paint half the edge with left over sauce! LOL Pepperoni, onion, and mushroom!
  49. 7 points
    This may be my proudest moment on the Kamado. Tried something totally different. Fatty lamb ribs, slow cooked at 100c (210f) for a few hours, then upped the temp, then wrapped, rested and pulled. My first time making Bao buns and it was a massive success. Not to mention my wife’s GF wraps!! For those who follow me on YouTube, the video will be out in a few days. This was amazing!! These buns were off the charts!!
  50. 7 points
    #KamadoJoe #SLoROLLER Today was my second cook on the new Kamado Joe Classic 3. The SLoROLLER insert has me intrigued to the point where I thought I might as well go ahead and test it on what I thought might be its toughest challenge. Whole chickens are easy to cook on a kamado but as we all know, the moisture retention capabilities of a kamado can make it challenging to get the skin results we like. Improved convection might help that out so I thought I'd give it a try. This is a very simple cook. One 4lb "Greenwise" chicken from Publix (the ones that are air dried), trussed, a light smearing of olive oil, and a dusting with my all purpose seasoning. I cooked at 450°F until I hit 150ish at the bone in the deep part of the breast. I pulled it off, tented it in foil and let it rest for 30 minutes before I broke it down and pulled all the meat off the bones (I'm gonna make chicken salad with it.) (FWIW, I got 1lb 12oz of meat from a 4lb 2oz chicken) . This chicken exibited two BESTS for me right away. This thing cooked more evenly than any I have ever done and the skin crisped up everywhere. It crisped up more than in my past experience. From my first test run on a cook like this, I want to believe that we have improved convection inside the grill. I am going to do this cook again this coming week and see if the results match up. When I cook a whole chicken in the kamado normally, I will rotate the chicken 180 degrees half way through the cook to help promote more even results. CHICKEN is the ONLY thing I cook in a kamado where I have been compelled to do that for some reason. I guess it's just about the appearance. This one didn't get any rotation. I just centered it up above the SLoROLLER and let it fly.
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