Jump to content

Leaderboard

Popular Content

Showing content with the highest reputation on 05/27/2019 in all areas

  1. 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!
    7 points
  2. 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
    6 points
  3. just4fn

    Memorial Day Prime

    I got a 8lb choice rib roast from Costco for a Memorial day cook. It's just the wife and I so I will slice the remaining for awesome Prime rib sandwich's. I cooked it a 225 until internal temp of 125. I raised the temp to 500 and seared each side, turning every minute until desired color. I used my flame boss 300 and as you can see, it held at 225 for 3 hours. For the rub, I used 1/4 cup Thyme, 1/4 cup Rosemary, 3 tbl of galric and pepper, 1.5 Tbl of salt. Added olive oil to make a paste. I rubbed the roast the night before and let is sit in the fridge. Here is the Results: https://myflameboss.com/en/cooks/453021 Dinner was delicious.
    4 points
  4. ebterrier

    Broke her in

    @CentralTexBBQ thanks bud. That is the slow roller that comes with the new grills. So essentially a heat deflector too. @KismetKamado thank you! My whole chickens last night were pretty good too!
    4 points
  5. BBQGeo

    Same Old Same Old

    This is the same story you all have seen before. Been grilling since I was about 10 , I'm 75 now. Started with smokers 15 years ago. Never had a Kamado until I got a Akorn Jr a few months ago and fell in love with the concept. Fast forward to this morning, took my wife to see the Kamado Joe Classic I have been lusting after. They had the Classic and the Big Joe, she took one look at the Big Joe and said "that's the one you want". Who am I to say no. It will be delivered tomorrow.
    3 points
  6. ebterrier

    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
    3 points
  7. So we all know that @daninpd knocked it out of the park with a stellar raspberry ricotta cake and won the February challenge.... And I've been trying really hard to come up with an idea for the May Baking Challenge. So I decided to borrow the idea (let's not call it cheating) and execute it slightly differently. Everything turned out amazing, but I sure could have used a little help from the ferrier's wife to assist with my plating.... maybe next time..... Had the KK running all weekend. Saturday was ribs and then Sunday was breadsticks and T-Bones and Veggies and Burgers and a Ricotta cake. Since the KK was cruising pretty warm all day Sunday, it took awhile to get it throttled back to where I wanted it. 350 was the mark and I figured 380 was close enough.... (The irony is that while I am baking with a temp 30 degrees over what I want and I'm good with it, Mr. KK has been stressing out and freaking out over temp "swings" of a few degrees all day with a low and slow smoke on his pellet grill..... lol). Got the ingredients together - including fresh eggs from a co-worker who has chickens. Forgot to include the Blackberries in the picture. Used frozen in the cake and garnished with fresh. Super easy to mix up and onto the grill it went. Had two pizza stones doubled up on the grate below the pan. And set the pan on parchment paper to keep it from getting yucky. Started checking on it a bit earlier than called for in the recipe because of the slightly higher baking temp. Right about an hour on the grill and I pulled it off. Let it cool for a bit and then turned it out. Released perfectly and was very evenly cooked on the bottom. And then made an attempt at plating with some fresh blackberries, mango and whipped cream. I am really not good at this part and I have been banned from cheating by using Mr. KK....so this is as good as it gets. We shall call this one the money shot I guess..... I think I would skip adding the berries on top, at least with BlackBerries.... or maybe would try using fresh. It just ended up looking a little weird as they bled a bit. But all in all the cake itself was very tasty. Cooked it last night and didn't try it until today, taking into account the comment that it gets a little better as it sits. Will definitely do this again. And no off or grill flavors at all... but the Kamado was good and settled at a pretty high temp for awhile before I put this on.
    3 points
  8. in all fairness, this is what my area looks like after it was properly cleaned...
    3 points
  9. sdlane

    Is this thing on?? :)

    Hi, I'm Stacy and I'm brand new to BBQ'ing. I finally talked my dad into giving me my grandmother's Imperial Kamado, made in Japan by Kinuurayaki Pottery. It's in fabulous condition with no cracks. I just wish I could read the stickers and the script on the lid better. If you're an older Kamado user, hit me up! I'm in California. Here are a few pictures from today, before I started cleaning her up.
    2 points
  10. While on a road trip with my wife, we saw this sign on the wall of a little place in the high desert called the Ranch House. It was just too good to not share it with fellow bacon lovers.
    2 points
  11. Took advantage of some nice weather Saturday and Sunday. Stuffed mushrooms for lunch on Saturday - first firing of the season for the Big Joe. Then ribs for dinner. Picked up TBones on sale and had a late lunch / early dinner on Sunday. Grilled some green beans for a side while the steaks were resting. Plated up with some mashed potatoes, but no pictures. Grilled off some hamburgers for the younger daughter. The husband did some meaty beef short ribs on his pellet grill. And I baked my challenge cook, but no pictures of that yet. Lots of leftovers, but it was great to have a couple of nice days to take advantage of and do some grilling / smoking.
    2 points
  12. vuongp

    Is this thing on?? :)

    NICE. I have one of those too! I just finished re-painting mine i got it used (one owner) in 2009 -- replaced the firebox with a BGE ceramic one.. The paint is just high-temp stuff from amazon.. i think used for brake calipers. around 900 https://twitter.com/digital_kungfu/status/1129875085945270272?s=20
    2 points
  13. I let this one get away from me. There was no real point to it. But it was very, very tasty, so that's a reward in itself. Start with a roll of hot sausage. Surround that with links of sweet sausage. Fill the gaps with peppers and onion, then wrap in bacon. Skewers held everything together since I didn't have enough bacon for a weave. Cook until the middle hits 160°, then rest and slice. I served it on a nice soft roll, topped with caramelized onions and peppers and a slice of smoked provolone, with sides of asparagus and potatoes (which caught all the falling grease). If I had to do it again, I'd split the hot sausage roll, surround with one or two fewer links, then use the rest of the roll to help bind it all together. For some reason, my wife stuck to the grilled portabella.
    2 points
  14. We thought it good to have a cookout today at Church since everyone typically has plans with their families tomorrow. It was also important to actually set aside time to Memorialize someone in our life who either served in the military or had significant impact upon our lives. So we each brought a memento, trinket, picture or shadowbox of a flag, medals or something that reminded us of them and their contribution and took 2 minutes to share who they were and what they did to impact our lives. Four slabs of ribs, two packets of kiolbasa and a eight pounds of drumsticks. Forgot my rack. Actually someone misplaced it so had to be creative. 4.5 hours later pulled them off Wrapped after they came off to keep warm
    2 points
  15. 2 points
  16. So I am a recent convert to stuffing whole peppers instead of halves. I never felt confident I am getting enough salsa laden cream cheese in there because of air pockets. Today I started poking a vent hole with a toothpick and pushing the little smoky in untile my mixture pushes out the vent. I hope it is small enough not to leak out but so far seems like a major improvement. A few more hours will tell.
    1 point
  17. Sanensafe

    Newbie in UK

    Hi, I have been looking for a bbq come pizza oven for some time. After visiting a garden centre a few weeks ago I invested in a classic Joe last week. I’m no cook so everything is new to me and have watched many hours of you tube videos from John Setzler, Pitmaster X and Baby Back Maniac. I have already cooked pork chops and peppers using the divide and conquer, awesome pizzas on the stone and last night smoked burgers and kebabs. Last night i put an 11lb Boston Butt on the grill at 225 and this afternoon i’m hoping it’s half as good to eat as it looks. I’ve not tried rubs yet, as they seam to be a big thing in the USA; however, at some point i’ll give them a shot. Loving the grill so far. It’s hugely flexible and it’s nice to get back to charcoal from years of gas. I’m sure the forum will be really useful as I start to learn to cook. andy
    1 point
  18. 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.
    1 point
  19. Hey, that is a great looking cook. When I find a recipe that works on the Joe and share it, that's exactly what it is. You didn't even "borrow" it, it was shared, and happily so. And my farrier was here Saturday shoeing a mare with potential laminitis and his wife has the flu, so you were out of luck in any case. Like the last shot.
    1 point
  20. Thank you☺️
    1 point
  21. In a word- Outstanding!!!
    1 point
  22. Everything looks really tasty @KismetKamado. Fun weekend of cooking.
    1 point
  23. Golf Griller

    Broke her in

    Great looking chickens. I'm doing baby back ribs today. I hope they come out as good as yours look.
    1 point
  24. @KismetKamado everything you cooked looks great.
    1 point
  25. Great looking pizzas. Nailed it. There’s no going back now.
    1 point
  26. Very nice looking pies
    1 point
  27. K_sqrd

    Reef's Lump Comparison

    I used some of the Coco charcoal in the past. It was purchased from Richard Johnson when he first started to import it and I still have a few boxes stored away. It's great stuff - burns hot and long with little to no smoke. It is / was a bit pricey as I recall.
    1 point
  28. Looks great!!
    1 point
  29. vuongp

    Is this thing on?? :)

    I sprayed down the outside with water.. let it sit a couple days to dry. Then lightly sanded the outside. Takes paint really easy but you will need a couple cans of spray paint to cover the textured surface evenly,. The "cart" need a light sanding with rust removing sanding wheel attached to a drill. Don't forget to apply grease to the bottom of the wheels and cover with tape before painting it. The wheels were bone dry! You could easily replace the wheels too! BUT I did replace the bolts holding the lid and body with Stainless Steel. New felt nomex gasket. New grill (I just used a weber charcoal grate and seasoned it) otherwise I use grill grates. New charcoal grate (many options) i have a repaired clay one still but it held together with wire. New Hole drilled with a mason bit. will get a new thermo with longer probe. But the wireless remote thermo probe works fine. https://www.amazon.com/gp/product/B07H9WNQPF/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 $28 bargain I make a $6 plate setter with two steel rods: DIY with a bench vise or like i did goto your local tireshop,. pre-measured /marked with the correct "bends" time = 15 minutes. :-) Have fun.
    1 point
  30. WoodyT

    Is this thing on?? :)

    Welcome to the Forum
    1 point
  31. Outstanding results. Very tasty looking. Makes me crave a pizza. Sure glad I mixed up some dough last night and started the wood fired oven this morning
    1 point
  32. skreef

    Tye Dye Brownie Cheesecake

    Thank you @ckreef. It was def a fun time for me. Glad you enjoyed it. Looking forward to your cook.
    1 point
  33. Thank you @KismetKamado. When baking on grill it takes longer but so worth the wait.
    1 point
  34. The quality of shows on broadcast networks are on a steep decline. You can stream PBS from an iPhone to TV. Shows like this Old House can be streamed back to the TV. Most new shows I watch are on the streaming services like Netflix, Amazon, and Crave carries a lot of Hulu content in Canada. Sports are really the last thing cable has to offer. Some of the Sport Networks are slowly switching over to a streaming service format.
    1 point
  35. Thanks KK. A combination of fatigue and sheer busyness pervented a pic of everything plated. Too much to choose from- a slaw, a cucumber tomato salad, corn on the cob, bbq beans, angeled eggs, watermelon, Rita's Ice... much of which I consumed though it violated my keto diet, (along with a coke). Still lost 2 lbs between yesterday and this morning so, I'm good.
    1 point
  36. Mrs skreef you really outdid yourself with this one. A truly unique idea that came out tasting as good as it looks, sprinkles and all Awesome entry. This is the second time Mrs skreef has done a brownie bottom cheesecake. The brownie bottom takes cheesecake to a whole other level. Coco char is an extruded lump made from carbonized coconut shells that is pulverized then pressed into logs using a starch binder. It is the best choice for any cook when you want a zero smoke profile. It came from Komodo Kamado. I know a container full of Coco char is currently on a ship heading to the states. Academy Sports also sells something similar. B&B competition logs. I haven't tried that yet.
    1 point
  37. Sounds like a good Sunday.
    1 point
  38. Nice looking cook. Your improvised rib rack appears to have worked out just fine.
    1 point
  39. Vanole

    Same Old Same Old

    Congrats on the new cooker. BTW your Mrs. is a keeper.
    1 point
  40. Golf Griller

    Here we go!

    on your retirement. I retired six years ago and have not looked b ack. I always tell people that I highly recommend retirement for anybody that can do it and afford it.
    1 point
  41. K_sqrd

    Here we go!

    Congratulations on your cook and your retirement! You're going to wonder how you ever had time for work. Kicking back with family, hot BBQ from the grill and a few adult drinks sounds like a good way to start the the weekend and retirement. You earned it - Enjoy!
    1 point
  42. I am a big fan of my Weber Jumbo Joe. I had a smokey joe but it was too small. The Jumbo Joe is just as portable, but much more versatile - its big enough to do indirect cooks if needed, where the smaller one was not.
    1 point
  43. The issue with using a a Kamado and a pizza stone is that it's very hard to balance the heat to the base (from the stone) with the heat to the topping (from the dome). The only way to do this really is to dial back on the heat a bit. Now, there's nothing at all wrong with this - you can make some fantastic pizzas that way - but you won't be able to do the sort of ultra-short bake times you can get with a wood fired oven or something like the Blackstone pizza oven. It really comes down to what sort of pizza you're after - a thin Neapolitan style with leoparding and a cook time of 60-90 seconds just won't be doable, but a thicker style pie or a pan pizza would be totally within your Kamado's capabilities. I don't own a DoJoe but the idea of them is to overcome some of the dome heat loss caused by opening and closing the lid which I believe they do a good job of. However, they are limited to around 700F which for me isn't enough to move properly into the Neapolitan zone of 900F or so. If that's the type of pizza you are after then you need to be looking at a dedicated oven (Ooni, Pizza party Ardore, Roccbox, etc).
    1 point
  44. 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!”
    1 point
  45. Smokingdadbbq

    Show your BBQ area

    Here is ours
    1 point
  46. Honestly, the lil' joe is just there for the sake of the pic. Never cooked on it!!! alternative cook spot...
    1 point
  47. Tex

    Sous Vide vs. reverse sear

    We generally go with N.Y. strip or T-Bones when it comes to steak. We've found that you get a lot more flavor from the reverse sear than with the sous vide. Not that sous vide doesnt still have a spot in our cooking repertoire but reverse sear has pretty much replaced the sous vide for your basic steak.
    1 point
This leaderboard is set to New York/GMT-04:00
×
×
  • Create New...