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Showing content with the highest reputation on 04/15/2019 in all areas

  1. 2 points
    bushcraft_joe

    It has arrived....

    This was the picture sent to me, while I was at work. i got got home and walked out back.... well, I had to check it out. Patience has never been one of my strong suits. thats all all I got to see. I grabbed the box that had the legs in it and brought it inside to put together tonight. Placed the box back on it and put her to bed. Tomorrow........so much more to come.
  2. 2 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
  3. 2 points
    virtualshelly

    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.
  4. 2 points
    Easto

    Did my first Chicken.

    Delicious Juicy
  5. 2 points
    WoodyT

    Ham Shank

  6. 2 points
    WoodyT

    Primo Cooked Pizza

    I now just use the Caulipower Cauliflower Pizza Crust that I can pick up at local grocery store . I have made a recipe before and it is just as labor intensive as making a real dough pizza . https://detoxinista.com/the-secret-to-perfect-cauliflower-pizza-crust/ I love to Cook and Love to eat so it's battle ..
  7. 2 points
    TexasBlues

    Primo Cooked Pizza

    Howdy All! After reading all the great posts on pizza, I decided to make one of my own... My lovely is always open to things cooked on the grill and this was no exception... I started with a store (Publix) bought crust and a recipe for a white pizza (lovely's fave) as always, when doing a recipe for the first time, I follow the recipe couple things I would change is the amount of ricotta on the pizza... 2 cups is too much, I would cut it to 1.5c I would add more spices to the ricotta mix (base) as it was kinda bland... I would also add larger lumps to my KAB as it struggled to get to 510* without running the lid like a locomotive (no daisy wheel /controller) the crust was fair... but missing 'something'... just what I don't know I had to rotate the pie after 12 mins as one side was finishing faster, which I think may have been the lump and the difference in grates (one is for the XL300 and the other is for my model, XL400). There is a slight height difference and the surface area is smaller on the 300 extender... not enough to warrant replacing it with the 400 rack my set up was bottom up as follows: standard grate, extenders, diffusers, stone my stone is a regular run of the mill import and it worked fine... the absence of a peel (rectified after the cook) meant I had to cook on parchment, and make the transfer using 4 hands and a glass cutting board (thanks, love!) total cook time was about 18 mins
  8. 2 points
    TexasBlues

    Primo Cooked Pizza

    @ckreef, thats a great read (slow at the office today)... i'm going to swipe some of the dough recipes and try one or two in the future... until then, I will use the Publix dough and maybe see if I can buy one from a local (chain) joint around the corner... i think I need to raise the diffuser to allow for more upflow around it to the dome and lower the temp... at least thats what I am telling myself... if it comes out like 'dog food', that's OK, i have 4 dogs that will love me even more thanks for the great info and links!
  9. 2 points
    ckreef

    Primo Cooked Pizza

    Hydration, oil, sugar, and to a lesser degree the type of flour all contribute to the optimum temperature for a given dough. Unless you like experimenting with some failures along the way stick to published temperatures for a given dough/recipe. Best part about pizza experimenting is even most failures still taste reasonably good. If you're ever bored check out this thread of mine from a ways back. Total pizza experimenting thread. Mostly successful cooks but there are some failures along the way. First couple of pages is a little slow but then the pace picks up.
  10. 2 points
    gotzero

    Gyro

    My goodness this recipe was delicious. Easy way to make a super tasty meal. Thanks!
  11. 2 points
    I tried two more tests on Sunday. Lunch test was total disaster. We ate them but no way was I taking a picture. They were so ugly I was scared they would break the camera lense - LOL Shut the grill down and later in the day I reconfigured the setup. Gave it another try. Getting closer to perfection but not quite. I do have a few more tweaks I want to make and will try again next weekend at the latest.
  12. 2 points
    Jose Andres Zapata

    Lighting Technique

    I like the RO Tumbleweeds. Super easy to start. If I am not in a hurry I use 2. If I need a faster start I use 4.
  13. 2 points
    ckreef

    Hobbies OTHER than Cooking?

    Never thought I had enough space. After careful measuring and placing it just right in the room turns out an 8' table really did fit.
  14. 2 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.
  15. 1 point
    John Setzler

    The Kamado Joe SLoROLLER

    This is standard in the Classic 3, Big Joe 3, and the ProJoe models..... Here's the YouTube version if you can't see the one above.....
  16. 1 point
    Elliott

    My KJ Saga............

    Well this is my first Kamado style grill purchase on 3/22/2019 (KJ Classic I). It has been eventful. I purchased this grill from a big box store(I will protect the name of the innocent). I opted to have the BBS(big box store) to assemble and delivery the grill. On the first delivery attempt the grill was lowered off of the truck fully assembled and while the one delivery person was attempting to push the grill up my driveway one of the wheels on the grill hit a divot in my driveway the grill tipped over and fell(fyi... Kamado grills roll pretty good if you get a good running start...lol). Causing major damage to the grill. It took both delivery men to lift the grill back into the nest and load it back on the truck. The follow Saturday another grill was delivered to me by a different crew. Well this grill never made it off truck. I'm not sure what happen but the frame of the grill was twisted and bent and the bottom of the grill was chipped all along the bottom. Maybe the person who secured it inside the truck did not strap the grill correctly???? This grill was then loaded back on the truck and returned. Well I immediately went up to the BBS store to express my frustration on their incompetence. Well after a long discussion with the manager the BBS agreed to ship me a KJ Classic II for the price of the KJ Classic I. Since the KJ Classic II was a special order I have to wait another 2 weeks for delivery. I opted to assemble the grill myself. Hopefully the BBS can deliver just the skid the KJ Grill is shipped in. I've already cancelled 3 cooks with this grill. Sorry for the long post I just had to vent a little... lol
  17. 1 point
    andycurry

    UK Cooking continued....

    Last nights cook on KJ Jr - decided to do a whole chicken - spatchcocked. I used Angus & Oink shawarma rub with olive oil and fresh lemon juice to marinate for around 4 hours then into the KJ for around an hour and a half - internal temp 75 degrees C - Joe was running at around 190 degrees C (400F). Made some Baba Ganouch and Middle Eastern salad. All went down rather well!!!! video_704005ed4b564a04afe9ddec3b0da3b8.mp4
  18. 1 point
    prowe

    Borek

    I’ll be stopping in tomorrow, before work, to pick up some leftovers for work. See ya around 4 :00 am!
  19. 1 point
    bushcraft_joe

    I think I’m ready.....

    Tomorrow, between 6am and 6pm my very first Kamado grill is going to be arriving. I’m very excited, I feel like a kid the night before Christmas. Hahaha. I think I’m all set..... I have a wooden scraper arriving Tuesday, and haven’t quite bit the bullet on the KAB, but very close. I checked the deep freeze and I have three slabs of ribs, a whole turkey, and three pork loins, 17lb of hamburger. Plenty of opportunities coming up.
  20. 1 point
    Smokingdadbbq

    A5 Waygu Ribeye - wow

    I have had a few Waygu strip steaks and a couple of Tri tips before but never a ribeye. Posting some more than what I put on my Instagram feed so far so you all can enjoy them - https://www.instagram.com/smokingdadbbq/ Reverse seared and then finished in cast iron with a garlic butter bath
  21. 1 point
    Scott Roberts

    Primo Cooked Pizza

  22. 1 point
    Elliott

    My KJ Saga............

    I plan on doing this before the truck leaves.
  23. 1 point
    Chris Topher

    My KJ Saga............

    More of a BSS issue than a KJ issue.
  24. 1 point
    TKOBBQ

    UK Cooking continued....

    Tasty looking yardbird.
  25. 1 point
    That's a really tasty looking plate of food.
  26. 1 point
    TexasBlues

    Primo Cooked Pizza

    I will absolutely check it out, thanks @ckreef!
  27. 1 point
    Rick in Ontario

    Orange Crush Chicken Wings

    When do the orange vests get put on?
  28. 1 point
    TexasBlues

    I think I’m ready.....

    DILLY DILLY! let the madness commence!
  29. 1 point
    I first had those bao buns in Singapore afew years back and haven't thought of them till now. Were amazing. You have made them look amazing and sure they taste just as good!
  30. 1 point
    Tarheel

    Lighting Technique

    I have a Vision Classic B with a Kick Ash basket, and use an electric starter all the time. Just work it down into the charcoal and turn it on. You can determine where the fire starts by your placement of the electric starter. For example, if I'm doing a two zone cook I'll put the starter down in the charcoal on the direct side of the basket, leaving the charcoal under the half moon diverter unlit. I like the electric starter because it's probably the most inexpensive way to start your coals, and very easy. Just be sure you have a safe place to put it when you pull it out.
  31. 1 point
    Thanks. The cherry wood helped
  32. 1 point
    ckreef

    Primo Junior High Temps

    So this post prompted me to get off my lazy butt and break out the angle grinder on this rainy Sunday afternoon. He is my Blackstone Pizza Oven stone cut down to a Primo Oval Jr stone. Only took about 5 minutes and not the prettiest stone. I have the oval Jr shut down and later today after it cools a bit I'll reload some charcoal and give it a test.
  33. 1 point
    ckreef

    Primo Junior High Temps

    Good timing on the question. Friday and Saturday nights I had my oval Jr cursing along at 500* for 2 of my lump comparison tests. Today I was doing a pizza test when I read your question so I snapped a quick picture. I've done a bunch of testing lately. The answer to your question is your last sentence you posted. Those are heat deflectors with their main purpose being for low-n-slow used on the deflector holders. I've tried using them on the main grate as a baking stone like you did and it just doesn't work. You'll never get the temperature you're looking for. My suggestion for the future is an aluminum 1/4 sheet cake pan down on the heat deflector holders and a proper baking stone up on the main grate. For high heat the aluminum 1/4 sheet will pass more heat than the Primo heat deflectors. Biggest issue is going to be finding a proper sized baking stone. I have 2 huge baking stones that came out of a Blackstone Pizza Oven. One of these days I'm going to take my angle grinder with masonry wheel and cut them down to a custom oval baking stone for the Oval Jr.
  34. 1 point
    Left over Steak And eggs With cherry tomatoes and green onions, coarse kosher salt, cracked pepper, and a bit of oregano.
  35. 1 point
    SeaBrisket

    Lighting Technique

    I've got you beat on frugality. I often cut them into sixths
  36. 1 point
    Scott Roberts

    UK Cooking continued....

    Love the color on that chicken! Scott
  37. 1 point
    Beermachine

    Turkish Chicken Shish

    Chicken Kebabs (Turkish) INGREDIENTS • 2 chicken breasts ( 2 halves), or 4 to 5 boneless thighs • 1 medium onion • 2 cloves garlic • 2 tbsp. tomato paste • ½ cup plain yogurt or milk • 3 tbsp. vegetable oil • 1 tsp. ground black pepper • 1 tsp. paprika • 1 tsp. salt • oregano, sumac and paprika for garnish 


 PREPARATION Begin by washing the chicken in very cold water for several minutes. Blot the meat dry on paper towels. Cut the meat into bite-sized cubes about the size of large dice. Using the finest grater possible, grate the onion and garlic cloves. Pour the pulp and juice into a very fine wire mesh strainer and press out the juice into a separate bowl. You will use the onion and garlic juice in the marinade and discard the pulp. In a glass or ceramic bowl, combine the juice, yogurt or milk, oil, tomato paste and seasonings. Add the cubed chicken. Cover the bowl and refrigerate it for at least four hours, or overnight for the best results. When you are ready to cook the chicken, remove the pieces from the marinade and lace them on small metal or bamboo kebab skewers. The chunks of chicken can touch each other, but don’t pack them together too closely. Sprinkle the kebabs with salt then put them on the grill. Grill them evenly on all sides. You can sprinkle Turkish spiceslike oregano and paprika over the hot kebabs to add extra flavor.
  38. 1 point
    bushcraft_joe

    Hobbies OTHER than Cooking?

    I am big on camping/ Bushcraft, but the window of opportunity that I get to go out into the woods is minimal these days. Anymore, I am enjoying cooking so much more then ever. I grew up around home cooked meals, nothing from a box. And while I was never taught, I learned by merely watching and just progressed. My other hobby includes being a Case XX Knife Collector.
  39. 1 point
    @CentralTexBBQ it has 500f stated on it.. says not to exceed 500.
  40. 1 point
    lunchman

    Hobbies OTHER than Cooking?

    The basement wood shop is new for me, set up within the past year. It's not large at only 12x18, but it's sufficient. It beats what I had before which was the garage. Trying to maneuver tools around (bandsaw, drill press, table saw, miter saw, planer, router table, spindle sander, track saw, etc.) even on portable stands was a major headache, especially since the garage is used for two cars, one of which is the NSX. And forget trying to work in the winter. I've been out there when garage temps were in the 40s and it's no fun. I don't like pulling the NSX out in the winter (uncover and unplug) and I couldn't expect my wife to park her car in the driveway, so projects took a winter hiatus. On rainy days, although I'm okay with the NSX getting wet, it's not ideal as I'd need to wipe it down after putting it away. Although the shop is small and unheated, temps are reasonable in the winter with just a flannel shirt and vest. I've got excellent lighting, dust collection, air filtration and can work on projects, close the shop door for the night and not worry about needing to store tools away.
  41. 1 point
    K_sqrd

    Paella Anyone?

    The basics for paella, as I understand it, are the pan, rice, sofritto, and broth. From there on it’s pretty much open to your taste and ingredient availability. Originally, people added what they had available in their region at the time in which included rabbit and snail for protein. Other regions of Spain used prawns, mussels and peppers. As paella became more wide spread, people began to substitute and add things like chicken, sausage, pork, ham, seafood including shrimp, clams, lobster and various fish. In his book, “La Paella: Deliciously Authentic Rice Dishes by Jeff Koehler” , the author lists recipes for all seafood, all meat, all vegetable and mixed meat and seafood paellas. There is even one recipe for an all mushroom paella.There are other books on paella available and a ton of YouTube videos also. One thing I’ve observed is that many recipes use amounts of ingredients for a 15 or 16 inch paella pan which is sufficient for about 4 to 6 servings. If cooking for a larger or smaller group, it means a larger or smaller pan is required and the amounts of ingredients must be scaled up or down.
  42. 1 point
    Ron5850

    Texas Meets Italy

    For my April entry, I created a spin-off of a recipe from a famous Italian dish- Steak Pizzaiola, with a spin-off of Texas barbeque beef ribs. I started with blowing the dust off my Weber Smokey Mountain Smoker, and smoked beef ribs with hickory chunks and seasoned the ribs with salt and pepper. The ribs were cooked for approximately four hours and fifteen minutes until they were tender. In the meantime, nearing the end of the cook, I started preparing the Pizzaiola sauce on my KJ Big Joe. I then began to grill the peppers and onions, and then warmed up the cast iron pan with EVOO. Once the oil was hot enough, I added the garlic mushrooms, onions, and peppers, and I seasoned them with dried oregano and salt. Once the peppers started to get a little soft, I then added a can of tomatoes to the pan, and cooked until thickened. I deboned the ribs and covered them with the Pizzaiola sauce. My family and I were very impressed with the results, the way the lightly smoked ribs and Pizzaiola sauce complimented each other to make a wonderful meal.
  43. 1 point
    lunchman

    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
  44. 1 point
    Here's the rotisseries unit I ordered https://www.alibaba.com/product-detail/Kamado-Grill-Accessories-Rotisserie-Kit_60729297608.html?spm=a2756.order-detail-ta-ta-b.0.0.35012fc2DBeQrZ Motor runs on AA batteries Rotisserie with shipping cost $245.10 Canadian funds
  45. 1 point
    Check out this delicious rack of babyback ribs from Omaha Steaks! I rubbed these ribs with Kamado Joe Honey Barbecue seasoning and cooked them for 2 hours uncovered. I then put them in a foil pan with 1/4 cup of pineapple juice and 1/4 cup of orange juice and cooked them covered in the pan for another hour. For the final hour of cooking, I basted them every 20 minutes with this glaze: 3/4 cup orange juice 3/4 cup pineapple juice 1/2 cup sweet asian chile sauce 1/4 cup canola oil 3 tablespoons brown sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon chipotle or cayenne pepper Delicious stuff!
  46. 1 point
    Nunyabiz

    ckreef's Sunday Night Pizza Thread

    I guess everyone has a slightly different method which also changes with each different grill. I played with making Pizza on my Vision Classic B for a few years. Started out like seems everyone does, trying for that super high 'Pizza Oven" type temps so I was doing like 700 degrees. For ME that was simply WAY too hot, the crust would burn long before the toppings got cooked to my satisfaction. It finally dawned on me that a Kamado is NOT a Pizza Oven, the way it works is totally different, in a Pizza Oven all the heat is at or above the usually 2" thick fire bricks the Pizza sits on. Thus it needs to be like 900+ degrees, it cooks from the TOP down and you are lucky if you can get the crust to brown before the toppings burn, you need to allow the firebricks to heat up for at LEAST an hour or more to get that nice hot firebrick that can keep up with the intense heat coming from the top. When you do you get the perfect pizza cooking environment and the average Pizza will cook, toppings brown, crust golden brown with very dark brown spots and crunchy all in about 2-3 minutes. In a Kamado it is exactly the opposite, all the heat comes from the BOTTOM, the Stone gets super hot and you have to diffuse as much as possible and get that Pizza as close to the dome as possible in order to get that perfect equilibrium where the heat on top of the Pizza can cook the toppings at the same speed as the heat below the stone, that is absorbed into the stone can cook the bottom of the crust. I continually got burnt crust and or toppings not even close to done until I reached the perfect equilibrium, which for me, on my particular grill set up is precisely 480-490 degrees with a 1" thick Lava Stone as the diffuser and then a 7/8" thick Dough Joe Pizza stone as close to the dome as I can possibly get it. That set up gets me the perfect pizza for regular crust every single time. If I were to go for thin crust I would probably go UP in temp because for me my thin crust is also a different dough altogether, a dough without olive oil or honey/sugar in it and the flour is a much finer grind (Antimo Caputo 00) it can take a higher heat, the olive oil and honey in my regular crust browns it at a lower temp. Thin crust I would probably go to about 530-540 degrees and also use very little toppings so the toppings cook quicker and probably no or very little sauce. My wife and I usually prefer the thicker crust with LOTS of toppings. Obviously we like Pepperoni Pizza, although I have done a few "Pulled Pork and Pineapple" pizzas a day or two after I do a Pork Butt I use some of it for Pizza. Here are a few of my last pizzas. Here is my first attempt at a Stuft Crust which came out really good, I stuffed it with Fresh Mozzarella, Fresh Spicy Greek Oregano and a Basil Pesto. Bottom of the crust always comes out perfect, golden brown, some dark brown spots, nice and crunchy with a soft slightly chewy inside. this is how I have my stone set up.
  47. 1 point
    Second try at pizza tonight. 3 meat garlic and basil wood grilled pizza. We are loving the ability to do pizza on the grill!
  48. 1 point
    Just got my Kamado Joe Classic two days ago and after reading this thread had to give pizza a try. Used chicken I had leftover from the night before. Here is the before and after of smoked chicken, spinach and garlic white pizza with mozzarella, feta and ricotta. 6 minutes on the grill at 750. Followed the tips here about just leaving the parchment paper under the pie. Came out great! The smoky flavor the wood added to the pizza was fantastic. Just used a store bought pizza ball from Publix, but in the future will try home made dough.
  49. 1 point
    ckreef

    ckreef's Sunday Night Pizza Thread

    I tweaked the recipe a little more. Simple pepperoni pizza. I'm good with this recipe. Very soft bread crust. It is just a little too much dough for the pan I am using. Will scale it down a little and if it's right next week will call this recipe done. Getting some practice with my macro closeup pictures also.
  50. 1 point
    Them be serious real pizzas. Looking good. Makes me want to hide mine and eat them in the dark with the lights out.
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