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Showing content with the highest reputation on 04/23/2019 in all areas

  1. GLOCKer

    PIZZA!!!

    It was good! It would have looked better had my wife not decided to paint half the edge with left over sauce! LOL Pepperoni, onion, and mushroom!
    6 points
  2. For 10 years I smoked a brisket or a rack of ribs a few times every summer on my Oklahoma Joe and grilled burgers or chicken here and there on my Weber gas grill. I got a Big Joe III a month ago and have already done more long cooks than I did all last year. I really can't wait for the weekends so I can try a new recipe or technique. I think it's the combination versatility and simplicity that has me fired up. My wife is worried that I have found a new hobby. Hobbies are EXPENSIVE!
    5 points
  3. My KJ Classic II finally arrived safe and sound. It was painful but in the end Lowe's made it right. Thank you.
    4 points
  4. The weather is getting nice here, and despite a momentary screenhouse problem, I am ready for konro/skewer season. I realize I probably could have made this into an April challenge, but I have greater ambitions for next weekend. For dinner on Sunday we had the adored-at-our-house Costco Prime tenderlion. I bought a small one, so what was left over after dinner was more or less offcuts and small pieces, nothing steak-sized worth saving. So, for dinner Monday, I decided to make some kababs for an easy weeknight dinner. Lidl bifteki seasoning and a sous vide session followed by skewering, more bifteki, and cooking-to-crust on a hot kamado between fire bricks. Super easy, super delicious, makes me realize how ready I am for "konro season".
    3 points
  5. 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.
    3 points
  6. When in doubt, sear some steaks
    3 points
  7. PUT SOME DUBS ON DAT BI... wait... thats not right... do a butt... I LIKE BIG BUTTS AND I CANNOT LIE youll dig everything about the ceramic... sending positive BBQ joojoo your way... most important rule is HAVE FUN! there are SO many people here that have crap-loads of info that they GIVE away for free! ask questions, experiment, and move on... every 'failure' (and there will be some) is an education based activity that can be enjoyed by the whole family!
    2 points
  8. My 7th anniversary is April 28th, and per our tradition, we have a bomb ### steak dinner planned! Usually, we reserve a table at a high-end, exclusive steak restaurant. But this year we are doing something a little different! The menu is as follows: Appetizer- 4 oz Strip Loin A5 Kagoshima Wagyu Appetizer- 9 oz Tenderloin Filet A5 Kagoshima Wagyu Main Course- 12 oz Choice Tenderloin Filet Main Course- Lobster Tail Side- Sauteed Mushrooms & Onion Side- Onion Rings We'll be splitting all of the meats, except the lobster tail (my wife is Jewish so shell fish is a no-no for her). I think we'll be very full at the end of this meal! I can't wait to try A5 Wagyu!!!!!! I bought a stainless steel griddle for cooking the Wagyu on the Vision Kamado. Tonight I used the gas gril to "season" it with smash burgers (see below). I'll keep this thread updated! The Wagyu arrives today!!!
    1 point
  9. Bgosnell151

    Beer Brats

    I should have roasted the peppers and onions on another grill to qualify for the April challenge, but I didn’t. I figured this is such a simple cook that it didn’t stand a chance.
    1 point
  10. Glad you outed them for doing the right thing in the end. We—self included—are all too quick to criticize when things go wrong but are less inclined to note when things go right. Enjoy your KJC II. You got a good cooker for a good price, even though you had to put up with some aggravation.
    1 point
  11. I'm getting very excited!!! Operation Anniversary A5 Wagyu is in SIX DAYS!!!!
    1 point
  12. Stile 88

    Water pan or no?

    In a kamado you always have moist food not so much in a gaser or a weber kettle for example i always have great smoke rings and never have had a issue with any ceramic cooker i owned just the nature of the beast with these cookers
    1 point
  13. Don't get discouraged, there's a learning curve but you'll master it sooner than you think! Brisket flat is a really difficult first cook, it's not very forgiving (as you found out). Go get a 7-8 pound pork butt (or shoulder), those are easy to cook and almost impossible to ruin beyond recovery. As for brisket flat, follow this blog after you've learned to use your cooker and you'll be thrilled with the results: http://howtobbqright.com/blog/?p=2939
    1 point
  14. I keep a drip pan in my cooker at all times to keep it clean, but it doubles as a water pan. If my temps start to climb I pour in an inch or so of water and it brings the temps back down. If it's still too high, add more water. This tends to happen when I need to open it for some reason like adding more food, basting, etc. If I never opened the lid the temperature wouldn't change for 18 hours.
    1 point
  15. That is one heck of a good looking burrito! What a superb job!
    1 point
  16. 1) Don't put the deflector and grates in until you've got the fire ready, and their mass will drop the temperature, giving you control in a low-n-slow cook. Opening the dome just feeds the fire more air; stay sealed, use the vents. 2) Not everyone uses smoking wood. No great loss if you forget. 3) This is when I would have wrapped it in foil. The stall will still occur, but perhaps not as long, I think. 4) Kamados are like dogs; leave a sleeping 250 F fire lie. You did something that didn't work out. Learn from it. 5) I've finished many a 2-barrel brisket in the oven because there's a limit to how much ash I could deal with in the 2-barrel smoker. Only the Kamado gets to finish a cook. For comparison, my last 6-lb. flat cook had this time line. 3:30 - start fire 4:00 - put on food (grill at 225 F) 7:30 - hit 165 F internal, time to wrap (grill at 250 F) 9:30 - hit 195 F internal, time to kill the fire (grill at 235 F, CLOSE lower vent) 11:30 - Internal temperature equals grill temperature, start rest 16:00 - rest is over between 170 F and 140 F, and then, if not served, into a 150 F oven, or a refrigerator. Time to cook another one; my son treated the last of the leftovers like a candy bar. HAve fun Frank
    1 point
  17. I’d drive to California for that burrito. Absolutely gorgeous.
    1 point
  18. I was worried you would put rice in your California burrito and I had never seen that before. I love California burritos at our local taqueria (just down the street from the school I work at which is hugely convenient) and they let you ha e a choice of meat. Asada is good but AL pastor is my favorite! I also load it up with their addictive green sauce that is made there.
    1 point
  19. Thank you Ron. Thank you riverfish Crema is the Mexican version of French crème fraîche. Both are slightly soured and thickened cream, milder and less thick than American sour cream, with crema being the thinnest. Thank you SmoovD. I'll try and remember that for next time.
    1 point
  20. Nice looking cook. Sounds like you and the Mrs are hooked.
    1 point
  21. CentralTexBBQ

    Ham Shank

    Navy beans! That's something I haven't had in a while. Everything looks great...
    1 point
  22. 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.
    1 point
  23. I purchase mine from https://www.flamegrillingproducts.com/
    1 point
  24. I have used this source for harder to find smoke woods: https://fruitawoodchunks.com. Highly recommended.
    1 point
  25. Edward Cook

    Ham Shank

    That looks great ... ham, beans and cornbread ... hard to beat that (yep, country boy from Central Louisiana)!
    1 point
  26. 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
    1 point
  27. BooneDocksBear

    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.
    1 point
  28. Cavman

    Simple easy Breakfast

    Last 5 or 6 years I have been cooking exclusively in cast iron, a grill/smoker, or a NuWave oven, which is amazing for many styles of potato's. A week ago for convenience I bought an electric skillet. Somehow, I almost felt ashamed, but this morning I had an, I am broke, good, weekend breakfast. I cut a super thick eye of round steak from a roast I need to cook in the fridge. 2 left over frozen rectangular toaster type. hashbrown's and 2 leftover dollar style Texas toast. I don't like eggs but could have easily included. This was almost as easy as a microwave and the best tasting, satisfying breakfast I have had in forever. Somehow I found a way back to my favorite childhood breakfast (okay, second to a 5am Cheeseburger an fries in a dirty spoon lumber mill cafe with my Dad, my Dad was an un-conventional Logger foreman. He would get me out of the house on Sat morning's so my Mom could have some alone time). This morning, I truly enjoyed cooking, eating, and reminiscing from the lowly Presto electric skillet. Thanks Mom.
    1 point
  29. I had nothing planned for Easter Sunday. Yea, bad daddy, bad husband. So I got Mrs skreef up early and we trucked off to a super large, 24 hour, Kroger. 35 minute drive. She wanted prime rib, so that it was. The first really nice day I didn't have to work in a long time so the WFO was the weapon of choice. A three bone, choice, bone-in roast on sale for $37 and change. I cut the bones off then tied them back on. Rubbed with fresh rosemary and thyme. Salt, pepper, and garlic. Veggies and rolls ready to go. Coming out of the WFO. Was an excellent unplanned meal. A few things I would do differently but not bad for first WFO attempt.
    1 point
  30. just4fn

    Ribs done 3 ways

    Ribs are done and gone! All 3 were a little different and the 6 people that ate them liked different ones for different reasons. They all turned out AWESOME though. The only one I sauced is the one in back. There were great. My sister brought the coleslaw salad, My daughter and son in law brought the sprouts and corn bread and I made the ribs and brown rice. Nice dinner.
    1 point
  31. Those looked fantastic! Congrats on the cook and I've done the umbrella improv a time or two as well.
    1 point
  32. TexasBlues

    It has arrived....

    BEHOLD! let it be written that the smoke and BBQ deliciousness will soon follow
    1 point
  33. Creamy Dill Chicken. I decided to run the wood fired oven differently today. Normally I run the fire on the left side and cook on the right side. Today I ran the fire in the back and cooked in the front towards the door. For cooks like this it gives you a bit more temperature control. If you need more heat push the pan farther inside towards the fire. Less heat pull it out towards the front. I started with a loaf of bread. Not my best but not bad just the same. I pan seared 2 semi flattened chicken breasts in a carbon steel pan (TY again @KismetKamado). You can just barely see the foiled carrots in there to the left. After I pulled the chicken I cooked down some onions and tomatoes. There is the new carrots now uncovered. Once the onions and tomatoes were ready I added the creamy Dill sauce and let it cook down a bit (at around 450* it didn't take long). A really crappy money shot (very disappointed with this picture), but it tasted awesome.
    1 point
  34. Added some flair!
    1 point
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