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Showing content with the highest reputation on 04/22/2019 in all areas

  1. 6 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.
  2. 5 points
    A fun Easter Sunday of cooking, some done inside, some done outside on the Goldens'. First, although definitely not bbq but it was an excellent and most photogenic lunch. I'm a huge Chef John fan and one of his recent videos was for a Spring Vegetable Tart. Looked great and easy to make. I was grilling later in the afternoon for Easter Dinner, so why not try something inside for a great looking lunch. As BBQ Pit Boys would say, the Vegomatics would love this. Puffed Pastry filled with an herbal Ricotta mixture as a base, baked in the oven. Shell is done first, then filled with the cheese mixture and baked again. I used Ricotta, other alternatives would be goat cheese, farmer's cheese, etc. Under all these nice looking greens are sauted Baby Bok Choy, Sugar Snap Peas, mushrooms, garlic, red peppers. The greens were piled on top. And like his video, it sure did look pretty - Plated with dressing - OK, enough of the veggie stuff. On to Easter dinner and an entry into a challenge on another forum - A 2 bone Rib Eye roast, aka Prime Rib, all by its lonesome on the cutting board, waiting for a rub to be applied. I used Worcestershire, black pepper and OakRidge BBQ Competition Beef & Pork rub. Out onto the Goldens', indirect with searing plate, grill temp was around 325-350. I pulled it off the grill when the meat temp reached about 127. On the cutting board, nothing but Rib Eye steaks, cooked just the way Mrs lunchman and I like 'em - to perfection. Have to get at least one plated shot into the mix - Thanks for checking out today's Easter Dinner! Regards, -lunchman
  3. 3 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.
  4. 3 points

    Brisket dilemma

    Update: Brisket was a winner! Threw the meat on at 6:15 this morning. The thicker piece hit a pesky stall around 160 and sat there. In the interest of time I wrapped it in butcher paper and both pieces finished an hour before we left for my parents. Three hour rest and thoroughly enjoyed by all. The wrapped brisket didn’t get much of a bark but still had excellent flavor. The other flat though.. man oh man.. probably my best cook yet. Juicy, a nice bark, and tremendous flavor.
  5. 2 points

    Cotto salami

    I had just finished doing a coarse grind on a chuckie for burgers when I started thinking about sausage. I decided right then to do a test run of a single 1 pound cotto salami round. I used what I had on hand. @Smokehowze was one of my sources of information. Smoked salt Tender quick Sugar Cracked black pepper Powdered milk Ground coriander Cardamon garlic powder Water I also inoculated it with a 7 strain germ. This is something I want to play more with. I didn't have any casings so I used a Mason jar. Once mixed and packed it sat in the fridge for a few days to mature and cure. I cooked it in the sous vide at 165 for about 3 hours to an internal temp of 155. Let it rest for a few hours, dried it off and vacuum sealed it, back in the fridge for almost a week to mellow. Fresh out of the water after the rest After 5 days to mellow A few pics, my first taste. I think I'll do a large batch for Christmas gifts. It's tasty!
  6. 2 points
    Edward Cook

    Easter Ham

    Got a raw, brined ("pickled") ham at our excellent local meat market (https://www.hirschsmeats.com/). Seasoned with my homemade "keto" rub made with zero calorie monk fruit sweetener (in place of the sugar). Put on the Kamado Joe at 11:30 AM on Holy Saturday ... Checked at about 3 1/2 hours in ... Pulled and wrapped at about 7 PM ... After Church on Easter Sunday, got home and sliced and warmed it up to go with all the Easter dinner sides. We all thought it turned out great! Hallelujah ... He is risen!
  7. 2 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.
  8. 2 points
    Healthy offering for Resurrection Sunday. 20 pounds of good quality salmon from Costco. Overnight brined, rinsed and ready to dry. Preparing (7) very large salmon halves ranging from 2.5# to 3.89# in weight. quickly starting to get concerned that I am going to run out of room on the Big Joe. Never happened before... At the end of (2) hours, raised the temps as I was pulling the other salmon off. Going to cook the remaining salmon at about 250° in order to get it off quicker. Last batch of salmon pulled off and set aside as these were spiced piri, piri for a little additional kick and wake up the flavors even more. perhaps, 6 or seven different people said it was the best salmon they'd ever tasted. Maybe it was that good. Maybe, they just don't get around much... Anyway, I need to start making plans on a third rack for the Joe, for when i need extra, extra space. Also, I really think i preferred the salmon cooked at the higher temp- juicier, had a better color and a little more... snap.. in the bite if that makes sense. Both were pretty fantastic...
  9. 2 points

    Ham Shank

    Cooked a 13lbs Ham Shank at 275-300 degrees this weekend . Injected with apple juice a day before cooking it . Turn out Great.
  10. 2 points

    It has arrived....

    Congrats! In my situation I got my grill home from Sam's club and the two guys scheduled to help me unload it bailed and a storm was rolling in. I ended up driving down the road to a house that was being constructed and offering a steak dinner for if two guys would give me a hand. They beat me back to the vehicle.
  11. 2 points

    Temperature differences

    oh... duh... pay no attention to that man behind the curtain who is CLEARLY not completely reading posts!
  12. 2 points

    New Owner, quick question.

    I have the diamond cut B series and I think it depends on when you're shutting the top vent. If you shut it when you're in the middle of cooking or have alot of smoke going, theres going to be some smoke coming out of the top vents; it's just what happens; if you close it at the end of a cook, and you're lump still burns and smokes, then you have a leak. Easiest way to tell is when you shut her down, do you have lump left after a few hours..
  13. 1 point
    I still see a lot of newer kamado owners struggling to get HOT in an hurry. This video shows you how to light up and get hot as fast as possible in a typical ceramic kamado grill. I don't believe there is a faster way to do this that I would actually recommend. You should be able to speed it up a little by possibly using 4 or maybe even 5 fire starters.
  14. 1 point
    Chris Topher

    Advice on Getting Started

    When in doubt, sear some steaks
  15. 1 point

    Beer Brats

    Throw a stick of butter in that " Brat Hot Tub " , and it will take it to another level. Love me some bratwurst.
  16. 1 point
    fantastico... looks amazing
  17. 1 point

    Grilled California Burrito

    Nice! I used to make grilled burritos back in the day. Try a bit of your favorite salsa brushed on the outside of the burrito just before you grill them.
  18. 1 point

    Grilled California Burrito

    Wow amazing...……… what's in the Mexican Cream?
  19. 1 point
    Thanks, much appreciated. piri piri OR peri peri is an african pepper. Has a Scoville scale of 75,000 – 150,000. So, a little hotter than cayenne and cooler than habanero. Has more flavor profile in my estimation than regular chili pepper or cayenne. Heck, I guess I could use cayenne but it' sounds like i know what I'm doing if I say, "piri piri".
  20. 1 point

    Advice on Getting Started

    No need for a “burn in” and no idea what that fellow was trying to tell you. But a dry run is a good idea to get used to the vent settings, playing with charcoal, etc. There are like a jillion videos on this site and YouTube and Kamado Joe that show the basics. So load up and light some coal, sit back with a frosty beverage, and play. Or just cook! For a first cook try pulled pork. It’s forgiving, tasty and will get you schooled on vent settings.
  21. 1 point
    Sorry for the resurrection of an old thread but I have finally fitted the rotisserie to my Pitt Boss 24. As I'm not using the side shelves I have been able to use one of the mounts for the rotisserie motor. As the post above a new bar was made for me by a friend with a lathe. Here is it all in place P. S. The last photo is of the rotisserie on one of the other shelf brackets but I does show how well the seal copes with the 4mm bar through the gaskets.
  22. 1 point

    Prime Rib/Rib Eye on the Goldens'

    Beautiful looking Easter meal.
  23. 1 point
    Edward Cook

    Prime Tri-tip

    Beautiful cook!
  24. 1 point
    Edward Cook

    How to light soaked cotton balls

    There are better uses for Bacardi 151
  25. 1 point
    Wowie zowie ... man that looks delicious!
  26. 1 point
    John Setzler

    Brisket Disaster need help

    In my experience, I have had the absolute best results by clipping or attaching it to the probe on the dome thermometer. I don't know anything bout the Meater or how it works. I expect that the meater would give you the same sort of problems related to placement if it's also reading the ambient temperature inside the grill. If probes are too close to the meat, they will give you bad ambient temp readings. If they are too close to the outer edge of a kamado grill, they will give you bad readings.
  27. 1 point
    @CentralTexBBQ thats simply beautiful! the color is great, but what is piri? i have never heard of such a thing
  28. 1 point
    I did everything as I said and it came out great. The fat made the difference. I couldn't get it sliced fast enough, everyone loved it
  29. 1 point

    Grilled California Burrito

    holy SMOKES! that looks like a Modelo/Mexican restaurant ad! you sir, have included ALL of my favorite foods into a SINGULAR food group! VERY nicely done!! how did the left over fries hold up? i know they do not keep/travel well as a rule... cold, mushy, crispLESS fries will NOT qualify as a food group...
  30. 1 point
    @CentralTexBBQ good looking salmon, and Ceramic Grill Store has answer to your problem for the BJ! Scott
  31. 1 point
    Wow that’s a lot of Salmon. I may have to try it on a smaller scale.
  32. 1 point
    That is awesome. How can you share the contents of your brine? I've only ever done a dry brine on salmon, and that created a lox like consistency, which was good, but you definitely can't eat it like a nice grilled salmon.
  33. 1 point

    Nothing but WFO money!

    I do have a very crappy sliced shot. Md rare but not perfect edge to edge. Wasn't bad for first attempt in the WFO. Definitely a little trickier than in a kamado.
  34. 1 point

    Prime Tri-tip

    Looks great wish it was on my plate.
  35. 1 point

    Temperature differences

    I suppose that you've checked the ThermPro for accuracy (in boiling water). Next, since thermometers in different locations will likely register different temperatures, figure out a way to position the ThermPro near the Vision's thermometer probe. See if they match. Then, decide if you care about any variation or if you want to mentally adjust the Vision’s reading. The rate at which a hunk of meat cooks and the effects of varying temperatures is a function of a thermodynamics measurement called Specific Heat. The Specific Heat measurement is the amount of heat required to raise the temperature of one gram of a substance one degree Centigrade (1.8°F). The specific heat of meat is such that it takes a lot of heat to raise one gram 1.8°F. When you are BBQing you're dealing with a lot of grams. A 14-pound brisket is 6,350 grams. So, if a pit's temperature is 40°F higher than you think it is, it still won’t create as significant an increase in the rate at which the meat cooks as many pitmasters believe. Think about this—have you ever seen a recipe that tells you to cook something– • at a temperature that isn't a 25°F increment? If a few degrees of temperature were as important as some of us think, wouldn't we see, at least once in a while, an instruction to bake something at 316°F rather than 300° or 325°? • for a period that isn't a quarter-hour increment? Bake for an hour and 22 minutes will always be rounded. We'll all try to carefully follow our smoking recipes, but we don't need to agonize over relatively unimportant details like a few degrees of temperature or a few minutes.
  36. 1 point

    Prime Tri-tip

    agreed, that's a good looking piece of meat.
  37. 1 point
    Scott Roberts

    Prime Tri-tip

    @lunchman I usually asked the butcher to cut one from the bottom of the top sirloin, if they are a good butcher they should be able to do that for you! Scott
  38. 1 point

    Prime Tri-tip

    An excellent meal and those tri tips are cooked to perfection. Like you say, finding tri tips here in the northeast is difficult to impossible for some reason.
  39. 1 point

    Prime Tri-tip

    Looks delicious
  40. 1 point

    Prime Tri-tip

    Looks fantastic to me and you practically stole those tri tips.
  41. 1 point

    New Owner, quick question.

    Sounds like you have an air leak in the top vent. Regardless of brand of kamado if you shut down the top vent nothing should be leaking out of there.
  42. 1 point

    Prime Tri-tip

    Nice looking cook. Tri-tip around the Tidewater Va area is rarer than "unicorn meat". However like you I stumbled upon 4 prime Tri Tips at the Langley AFB Comissary. Grabbed all 4 of them and intend to make them the guests of honor tomorrow. Have to admit I have yet to cook one on any of my kamados that I remember. Usually turn them out on my PK, so tomorrow will do 2 on each. Again great job.
  43. 1 point

    Finally pulled the trigger!

    Congratulations hope you enjoy the kamado. You had a great deal there.
  44. 1 point
    Scott Roberts

    Prime Tri-tip

    That's beautiful piece of meat and the price is really good for NY! For a good Sandwich toast some thick garlic bread and top with steak and a little fresh salsa Yum!! Scott
  45. 1 point
    Cooked St. Louis style rubs again, only this time I set up with the Slow n Sear. I got an even better smoke ring, better bark and more Smokey flavor as well.
  46. 1 point
    It's free over the air TV, think back 30 years except now it's transmitted in digital full HD and you get way more than 4 or 5 local channels. Instead of 1 ABC channel you get 3, instead of 1 PBS you get 5 and lots of independent channels each with unique content plus many more. Admittedly some are shopping channels, church 24x7 or in another language but I program out those and I'm not spending a dime. The smart TV even has a fancy interface that resembles cable or satellite to browse what's playing in the future.
  47. 1 point

    Joe 2 or 3

    I think most would say he clearly earns it. Great videos. Keep it up.
  48. 1 point

    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.
  49. 1 point
    T Yelta

    Smoke - What You Need to Know

    I like to use a cast iron dutch oven to "wrap" my wood chunks. I particularly like this mini dutch oven from Bed Bath and Beyond: https://www.bedbathandbeyond.com/store/product/artisanal-kitchen-supply-reg-pre-seasoned-cast-iron-4-inch-mini-dutch-oven-in-black/1061633827?keyword=cast-iron-dutch-oven It's big enough for one or two chunks of wood depending on how big you cut them. I take the non-cast iron shiny metal handle out of the top which leaves a small hole for the smoke to exit the dutch oven. One or two of those and you are set for life. It's only 4 inches in diameter so it is small enough not to affect how you like to build your fire. You can place it anywhere in your firebox, top, bottom, wherever and it just makes clean smoke. The smoke profile is amazing and it really makes a difference. If you are burning your wood chunks then you aren't getting as clean smoke as with this method. You could add wood chips, pellets, chunks or whatever kind of smoking wood you want. As a bonus, it'll make beautiful charcoal out of wood chunks and you can re-use that to cook with. I personally don't have a problem with the aluminum but some do... either way this method works and saves you money on the foil in the long run.
  50. 1 point

    Damaged my Akorn, need repair advice

    I can easily see myself doing that. Booby trap waiting to happen. What 5H4N3 is recommending should work. They use them in the air craft industry to make removable access panels in aluminum sheet metal. I got to use some in a project when I went to air craft mechanic school. I guess that is why CG says to always latch the top when ever moving the AKORN. By the way having a depression that holds water on the bottom shelf is not the best design. I did consider drilling a hole.
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