Jump to content


Popular Content

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

  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. 17 points

    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. 16 points

    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.
  4. 16 points

    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!
  5. 16 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.
  6. 15 points

    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
  7. 14 points

    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.
  8. 14 points


    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!!!
  9. 14 points

    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
  10. 14 points

    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.
  11. 14 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.
  12. 13 points

    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.
  13. 13 points

    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
  14. 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...
  15. 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.
  16. 12 points

    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.
  17. 12 points

    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.
  18. 12 points

    Show your BBQ area

    This is my built-in Akorn and Weber Baby Q1200 Let's see yours please.
  19. 12 points

    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
  20. 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.
  21. 12 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.
  22. 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.
  23. 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!
  24. 12 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.
  25. 12 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.
  26. 11 points

    Smoked Mac and Cheese

  27. 11 points

    Rib Eyes with Béarnaise Sauce

    Wife and I are going on the keto diet, so are looking for ways to increase the fat content of our meals. The French mother sauces and their finishing sauces, with some modifications, work well to get fats and proteins in proper balance. Pretty tasty to boot.
  28. 11 points

    Duuuude. Pork butt

    Wow, I have to say I killed it. This was my first shoulder I have cooked. Bought an 11 lb pork shoulder yesterday with the plans of having nachos for lunch. $1.99 a pound. Cut it open and seasoned with meat Church’s the holy gospel rub. Put it on at 9pm at 250 degrees. Had to get up a few times to make adjustments. Had my smoke controller next to my bed and kept checking the temp way too much. Grate temp was 250 for a few hours then crept up to 265, pinched her down and went to 230 a few hours later. And at 6am was 291. Did that crap 2 or 3 times in the middle of the night/morning. Couldn’t get a stable temp as it would just slowly creep up or down. It took a few hours but still bugged me . It was fun though. Not once did I peak in the grill. Just let it ride. Opened it up at 8 and looked good. Coolest part was 190 and most was at 196-198. All probing felt good too. Took it off at 10 and wrapped it up. Took the boy to soccer and came back and shredded at 1230. My oh my. Bone came out clean and the bark was amazing. What an awesome fun cook I had. Made nachos with the meat. Thanks for reading.
  29. 11 points

    4th of July Meal

    Had my first cook on my new Kamado Joe last night. It turned out amazing and I can't wait for the next one! Dinner: Spatchcock chicken w/ potatoes and onions (https://www.youtube.com/watch?v=zIvIYMsGR7s&t=55s) Dessert: Drunken Peaches w/ vanilla ice cream and cinnamon sugar Eggos (anyone else a Stranger Things fan??) Here are some pics! Patio setup: After: Plated: Peaches grilling: Great way to end a meal: Appreciate everyone's advice and this forum + YouTube really helped make my first cook a lot easier than I had originally anticipated. Hope everyone had a great 4th of July!
  30. 11 points

    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!
  31. 11 points
    Lunch with my Farrier and his wife lined up with this month's challenge, so I pulled out a old favorite recipe and cooked it on the Joe. The recipe is Emeril Lagasse's Chicken Pockets Stuffed with Goat Cheese, Chorizo and Pine Nuts on a Bed of Southern Black Eye Peas https://www.emerils.com/123669/chicken-pockets-stuffed-goat-cheese-chorizo-and-pine-nuts-bed-southern-style-black-eye-peas This is a recipe I have made often, usually at New Years (for the black-eye peas/good luck superstition), but it is perfect for something stuffed and is delicious. You can make the chorizo and goat cheese stuffing a day ahead, leaving half of the pine nuts out so they don't all lose their crunch and add the rest just before folding the chicken breast over the stuffing. I'm including a picture of the lunch appetizer, Crawfish Egg Rolls (not cooked on the Joe, but also a Emeril recipe and really good...and stuffed). I set up the Joe with deflector plates in the lower position and my pizza stone on the X-thing (whatever you call it) in the upper position. Gave everything a half-hour to get up to temp at 400 and then put the chicken pockets on with parchment paper. They cooked nicely in the recipe's called for 18 minutes. Well worth the effort.
  32. 11 points
    Charcoal Addict

    Kitchen finally done

    The kitchen is finally done. Well, I still have a couple of touch-up to do. I haven’t been posting much since I’ve been restricted to making pretty simple and boring dishes either working outside or from a meg-shift set-up on my bar downstairs. The kitchen from hell is officially dead and buried. It’s been replaced by a modern kitchen with solid maple cabinets, glass tile and a white quartz countertop. I no longer have to be embarrassed to take pictures in my kitchen. The 70’s clique has been sent to the dump providing a home for homeless squirrels. I have another week of house cleaning. I’m looking forward to getting back to normal and making more culinary delights. I have two Detroit blue Steel pizza pans waiting to make some genuine Buddy’s pizza.
  33. 11 points

    Stuffalottta Smoked Pork Chops

    Here are the chops when I pulled them at about 130. Plated Moist tender and delightful. This is the dish I cook for my wife, when I sit and realize how lucky I am that she married me.
  34. 11 points
    John Setzler

    Smoked Mac and Cheese

    I have been through so many versions of my homemade mac & cheese recipes that I have tossed them all out and started over once again. I have gone back to basics about what Mac & Cheese is in order to rebuild my recipes and this is my start... I like some specific characteristics of Mac & Cheese and this approach gives me all of those so far. 1. I like a browned top. 2. I like it creamy underneath that brown top 3. I like the option of going with a quick mac & cheese that doesn't go in the oven or on the grill for a browned top... something like a quick and easy version of Kraft Mac & Cheese. What you see here is the beginning of my new recipe which is much simpler than any of my previous efforts. This recipe requires just one basic cooking skill. You need to be able to make a roux/bechamel. It's very easy to do. But it has to be done right. The bechamel is where you determine exactly how creamy your mac & cheese will be. It's not so much in the cheese choice. The basic elements of this recipe are as follows: Cook 8 oz of your choice of macaroni noodles... while those are cooking..... do this... Make a roux with 1/4 cup flour and 1/4 cup butter. Wisk that roux for a couple minutes until it just starts to change color and darken very slightly. Then you drizzle in 2 cups of COLD milk and wisk constantly. This is gonna tighten up severely as you start adding the milk but it will loosen up nicely as you go. You just need to wisk quicky to keep it from being lumpy. If it is lumpy just keep wisking until its smooth. Keep wisking until it starts to thicken. This entire process takes about 6 to 8 minutes if you have your pan preheated. I like to season my bechamel with some salt, pepper, and dry mustard. I am experimenting at this stage with additional flavors as well. Small amounts of cayenne pepper and/or hot sauce here are quite interesting. Just work with small amounts of things until you find your sweet spot. Drain the macaroni noodles and then combine the noodles and the bechamel. Add in 2 cups or so of shredded cheeses of your choice and mix until the cheese has melted. Add anything else you might want to add at this stage also. At THIS point, you have a finished homemade stovetop type macaroni and cheese that is delicious and it only took you about 12 minutes to prepare. If you wanna take it to the next level........... Put it in an 8" cast iron skillet or an 8x8 " baking dish and top it with some additional cheese. Toss it in the oven or on the grill at around 425°F until the top is as brown as you might like... I usually go about 30 minutes. Double the recipe if you want to do it in a 12" pan or a 9x13 baking dish. IF your mac & cheese is not as creamy as you would like, add more milk when making the bechamel. If you want it less creamy, just add a little less milk.
  35. 11 points

    Pizza achievement unlocked

    Finally got up the courage to try a hot and fast pizza cook this weekend. Have been studying for the past week on how to make this happen and results were great! Made a 70%, 24 hour dough and Sunday night I got the LG24 as hot as I’ve ever had it and settled in nicely around 600°. Homemade sauce from ingredients all grown and canned from our home garden and pepperoni, ham and bacon (and pineapple on mine, love it or hate it, I love it). The whole process was really easier than I thought. Already planning the next cook and how to improve. Thanks for looking!
  36. 11 points

    Cookie Crumble Cobbler

    Cookie Crumble Cobbler with Peaches and Blueberries I got the basic recipe out of a Char-Broil grilling cookbook Mrs skreef picked up from Lowes some time ago. I then raided the freezer for the last of my frozen peaches and blueberries. I used small tapa style dishes to make individuals cobblers. I mixed up the filling ingredients then divided it between the dishes. I put them on the main grate of my Komodo Kamado cruising along at 400*. While they were cooking I mixed up the ingredients for the sugar cookie crumble. After about 45 minutes the dishes were bubbling away had reduced by about 1/2. I then added sugar cookie crumbles and put them back in the KK, this time on the upper rack to get them higher in the dome. I also opened the bottom vent a bit. After about 20 minutes the top had browned nicely. Let them cool for 10 minutes before serving as they were hot, hot, hot! A tasty, full on, sugar rush Only people with a sweet tooth need apply.
  37. 11 points
    Brick Pig

    Show your BBQ area

    My spot “ain’t all that,” but I can absolutely guarantee that nobody here is happier with their spot than I am with mine. After 3 years of rolling this thing (and 15 years of rolling various other grills & smokers) in & out of the garage at my previous house, as soon as we looked at this house I said to my wife, “The space at the foot of back stairs in MINE!”
  38. 11 points

    Show your BBQ area

    Here is ours
  39. 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
  40. 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.
  41. 10 points
    I always love Lamb chop meals but this one came together very last minute as we ended up getting home earlier than planned so we quickly defrosted a Costco chop we had in the freezer. Seasoned it with my homemade rub and lit the grill. Reverse sear is how I cooked these, so first indirect at 275 before resting while I opened up the vents and seared them for about 30 seconds per side. Sliced them up and drizzled reduced balsamic vinegar over them as they were served. Came out money
  42. 10 points


    Going back on for the sear. The cut. And dessert, Salted caramel cookie.
  43. 10 points
  44. 10 points

    Stuffed Oysters

    My wife is from Dartmouth, MA, and one of their regional specialties I seek out whenever visiting with her family is the stuffed quahog clams available in nearly every restaurant. We don't get quahogs here but today I finally got around to replicating them with our local oysters and it came out fantastic. I meant for this to be an entry in this month's challenge but I screwed up and forgot to take pictures of my process. I'll enter it nonetheless and hope for some leniency. I didn't carefully research the recipe as I should have. I simply did a search for stuffed quahogs and when I saw the trusted name of Martha Stewart show up, I decided to just follow her method. I regret that, as I should have gone with a source more local to Dartmouth, but it's hard to call something so good a failure. Since I failed to get pictures, I'll just post Martha's recipe and note where I did things a bit different. https://www.marthastewart.com/1159436/stuffed-quahogs For starters, the obvious fact that I substituted oysters for quahogs. Since fathers day was a small affair with just my parents, my wife and myself and this was just an appetizer for the clams my wife prepared for our entree, I halved the recipe. The only parts I did inside were toasting the bread in the oven and sauteing the chorizo on the stovetop. In Dartmouth, where there's a large Portuguese population making wonderful contributions to the local cuisine, they would be using linguisa rather than the chorizo but chorizo is a very adequate substitute. With everything prepped, I streamed the oysters in my Lodge Dutch oven sitting in the accessory rack on my KJ. Martha calls for just 2/3 cups of water here but I went through at least two cups before being satisfied that the oysters were cooked and to still have enough oyster juice left over to flavor the stuffing. Once that was done, I used the Dutch oven again to sautee the onions, garlic and pepper flakes. Mixing everything together for the stuffing, I realized one mistake that I'll adjust for in the future. Martha uses cubed bread, toasted dry, but the Dartmouth style I'm accustomed to uses breadcrumbs and everything blends together in a kind of homogenous cake texture rather than the Martha style Thanksgiving stuffing texture. Next time I'll toss the bread in the food processor to make crumbs and possibly increase the egg ratio to get more of a sticky cake to work with. Once everything was blended, I stuffed the shells and heated them on the kamado indirect at about 350F until it had just started to brown. I remembered to take photos only once I got them on the grill, so here are a couple shots precooked, and one finished money shot. I didn't keep enough of the shells to handle all the stuffing so some of it ended up cooking in one of the little crocks we use for French onion soup. Nothing wrong with Martha's recipe at all and this was outstanding as is, but I'll be adjusting as noted in the future.
  45. 10 points
    After dinner we walked around the property with a couple glasses of wine. I built some paths and some little patios as points of interest. We sat in the chairs, sipped wine, and watched the humming birds go after a feeder I put up as a point of interest in front of the little patio. All in All, a lovely evening. Thanks for following along.
  46. 10 points
    Ben S

    Hobbies OTHER than Cooking?

    Drug discovery chemist turned stay at home dad to two young ones. When everyone else is asleep I make some sawdust. Thanks to @ckreef I started rehandleing japanese kitchen knives for fun and profit. You can find my Instagram @Bensbites. If you dig into it, you can find my KJ. Here are a few recent examples of sawdust that went right.
  47. 10 points

    Show your BBQ area

    Looking to the left, then looking to the right.
  48. 10 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!
  49. 10 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.
  50. 10 points

    Show your BBQ area

This leaderboard is set to New York/GMT-04:00
  • Create New...