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Showing content with the highest reputation on 06/26/2019 in all areas

  1. Bgosnell151

    Fatty

    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.
    5 points
  2. daninpd

    Fatty

    My doctor is able to track what I look at online. He wants a word with you. But, from my standpoint, that looks really good.
    4 points
  3. 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
    2 points
  4. Hello and want to say awesome forum and great work by the mods. ON Father’s Day 2019 I was surprised. My wife bought me a Primo XL. Been shopping for years finally got one. Well it sat on backyard till this last weekend when I finally had time to build a table for it. The top top of table and part of the bottom shelve was from recycled granite. My neighbor remodeled her kitchen about 3 years ago and I was able to acquire a few pieces of granite from the old kitchen. They have been resting in my backyard for several years waiting to be used. So the table was built a
    2 points
  5. https://smokeware.com/collections/grate-racks/products/grate-rack-bge?variant=1319804867
    2 points
  6. Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time , so I cooked up some Chichen Shawarma. Started out by skinning and de-boning some chicken thighs that I had thawed out. I cut each in half and set them aside in the fridge. I now got out the ingredients for a yogurt based Sharwarma marinade. Everybody in the pool and gave it a good spin with the whisk. I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces. I then covered the bo
    2 points
  7. 2 points
  8. PennHead

    Nothing but the money!

    Jalapeno cheese bread smoked bacon cheeseburger patty melt.
    2 points
  9. PennHead

    Nothing but the money!

    Pecan smoked bacon.
    2 points
  10. PennHead

    Nothing but the money!

    Honey sriracha chicken on the Akorn Jr.
    2 points
  11. PennHead

    Nothing but the money!

    Father's Day rib eye and sweet corn.
    2 points
  12. This thread got me started thinking about things I like to do and I realized the majority of my hobbies revolve around food and eating! Much of my free time is spent collecting plants and animals from the wild and what I can't catch or find we grow in our garden or buy locally. This includes what seems like never ending canning and pickling. Since I moved to the north shore of Lake Erie 3 years ago I've become a walleye fanatic so pretty much any good wind day is spent in the boat trolling. Deer hunting fills the freezer for the winter. April/May/June is spent collecting greens and mushro
    2 points
  13. dh14ster

    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 o
    1 point
  14. 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 ch
    1 point
  15. After about 5 or 6 years give or take, it is time to change the gaskets on my large Egg. This is actually the 3rd time in about 10 years of kamado cooking I have done a gasket replacement. I started out cooking on a Vision Pro C and blew through the standard stock black felt gaskets in about 2 years. I replaced them with Vision Nomex high heat gaskets and to my knowledge (I gave my Vision away when I got the Egg) they are still holding temp and cooking.I got about 5 to 6 years out of my BGE Nomex high heat gaskets that came stock with the Egg. I am now putting new High-Que nomex Gold Standar
    1 point
  16. I understand that for sure. It is hard to justify unless you are hauling a big boat or something like that. One of my counterparts looked at one and even with the partner discount it was still out of my range!!
    1 point
  17. Made some upgrades since I posted. My wife added a mini fridge for me and we added lights, ceiling fan, and sun shades.
    1 point
  18. They include a gbe style plate setter for the price. I'm only including the additional multi level so it's a fair comparison plus for direct grilling the grate becomes level with the rim.
    1 point
  19. keeperovdeflame

    Changing Gaskets

    Understand completely, I started thinking I should do this Spring of 2918 and that's when I purchased the gasket kit which sat on the shelf for more than a full year before I got around to it. The bad news and the good news, is as soon as you pull the old gasket off; there is no longer and fear of procrastination, or gong back, you are committed, unless, of course, you want your kamado to become a hat rack. New gaskets and all cleaned, ready to cook roast spatchcocked chicken and a pan of veggies on Thursday or Friday. Didn't completely enjoy the work, but can't beat the result
    1 point
  20. I looked at the Kalamazoo version of this grill. $25k - $30k depending on the features. Mrs skreef would have cashed in on my the life insurance after a purchase like that. Get the Beach Boys in your head and sing this chorus with me......... "We'll have fun, fun, fun til my wife takes the MAPP torch away....."
    1 point
  21. Hi I am also in the UK I opted for the Pitt Boss last year (rebranded to Louisiana Grill but the same kamado) and haven't looked back. I have seen the KJ in the flesh and have also looked at The Big Green egg and honestly I'm still happy with my purchase. To be honest the cooking area you get for your money and having everything you need to start at a very competitive price point can't be beaten. You will need to do a couple of things just to ensure there is no air leaks but they are very easy to complete and are well covered in the Pitt Boss thread. Any questions you
    1 point
  22. @James. While the Louisiana 24 is slightly bigger than the classic you get with the classic all that you would need to start cooking right out of the box. Not so with the L24 kamado and you stated in your post that KJ has great Customer Service and while Costco will honor their sales still better have the KJ either old version or classic II. Scott
    1 point
  23. BeefyB

    Hello

    Welcome James. New joiner here too (also from the UK) and likewise looking for advice on my first large ceramic investment. What you currently thinking of getting?
    1 point
  24. Welcome James. IMO, made by Auplex is not a "con". My first kamado was a(Auplex)Vision which I still own and cook on regularly.
    1 point
  25. TexasBlues

    103 Rib Primal

    how do you do the dry aging on such a huge piece? (or any piece) the image i have in MY mind is raw meat just chillin in the icebox... gettin all funky and weird.... if i left it out, it wouldnt last 45 seconds unattended before the knuckleheads (the dogs) got to it and ended up either in a fight or a food coma on the couch a while back, one of them decided it would be cool to get a 10lb bag of raw, frozen chicken out of the kitchen sink and share it with the other 3... one of them also ate a 5lb bag of uncooked rice... he had the pri
    1 point
  26. TexasBlues

    Fatty

    OH MY... i'm gonna need a moment and a kleenex BRB
    1 point
  27. NICE! i wouldnt even know where to buy a hunk o'goodness like that! how did the sketti squash turn out? i love me some sketti squash
    1 point
  28. She will enjoy the truck, I had one when they first came out and it was a great truck, I wish I still had it. Sounds exciting with the new grill, looking forward to more info.
    1 point
  29. Paul in AZ

    color Q:

    I did just that. Now have both on their way. I may return the Jr. The cart is the swing factor. Rather than jury rigging leg extensions or building a stand for a Jr. [I could do either] it looks so much simpler to get a custom cart. The larger grill reminds me of larger closet space or a 3 car garage ~ not entirely necessary but nice to have. I somehow screwed up and posted a quote with no response. Sorry about the double post. I see no way to delete it.
    1 point
  30. I've been BBQing and smoking for a long time, but I'm finally making the switch to a "real" Kamado. For years it was a Weber kettle for grilling and a WSM for smoking. I wanted to combine these things into one and I ended up getting an Akorn on the cheap about two years ago. I liked some of the things the Akorn did very much, but the lack of quality in certain areas left a lot to be desired, and it some ways it was a step down from the setup it replaced (my WSM was definitely a better smoker, for instance). After two years, my Akorn is starting to fall apart. The hinge broke, as did one of the
    1 point
  31. bluebird

    Fatty

    Yes sir!
    1 point
  32. Hello, just purchased a Kamado Joe Classic 2 for our second home in Big Bear. Our primary home is in Laguna Hills where I have been smoking on a MAC pellet grill for the last 10 years. While I love my MAC, my Wife and I were recently at our mountain home in Big Bear over Memorial Day when they had a KCBS sponsored event with several vendors including BGE. Well, I spoke to one of their guys for awhile as I had been thinking of purchasing a better grill than the gas grill I had been using since we bought the second home about 12 years ago. And, of course, this motivated me to l
    1 point
  33. DerHusker

    Chicken Sharwarma 3.0!

    Thank you KK. Thank you ck. This was an Indoor Grill plate I picked up at the thrift store for $2.17. A few more parts from Lowe's and I have what you see.
    1 point
  34. moloch16

    Beautiful Blue Smoke

    Just a short vid of my Akorn cranking out some sweet smoke finishing off some ribs.
    1 point
  35. Jack.

    Hello from NJ

    Welcome, Chris.
    1 point
  36. Thanks for the kind words Nigel. We did some testing and found the bottom insulation doesn't make a big impact on the efficiency of this particular grill, the cooking space is well insulated on top of the fire and the overnight run proves it. We used all heavy gauge 304 stainless throughout so we have to watch out for the weight and cost. Adding the bottom would also complicate internal designs.
    1 point
  37. tmc

    Nothing but the money!

    Spaghetti sauce from scratch. 6 hour cook.
    1 point
  38. Easy Monday cheeseburger on the cast iron. BEDEB3A4-7553-4004-BC06-E2ACD508BDE5.mp4
    1 point
  39. gotzero

    Nothing but the money!

    Hot Dogs for dinner. Slotdog "success" percentage is about 50/50, still trying to figure this out. The ones that work well are fantastic.
    1 point
  40. daninpd

    Australian lamb

    That looks really good and simply done. I'm in the 2 minute earlier club, but it looks like you touched that point that kept everybody happy. Nice job on lamb.
    1 point
  41. Rip

    Hobbies OTHER than Cooking?

    Hanging out in cool mountain streams...
    1 point
  42. H-E-B had Mishima Reserve Ground Wagyu Beef package on sale so I thought I would try it for Smashed Burgers . I chopped up a red onion, mixed it in and formed my hamburger balls . The meat was real soft so I stuck them in the frige while I got the Classic II fire burning. I had fried some bacon with butter and left the goodness in the cast iron skillet to fry the smashed Burgers . Over all the taste was good but I will have to use regular ground beef next time to see if it was that Much Better .
    1 point
  43. KamadoChris

    OK Boys and girls

    @dh14ster thank you. I should try a longer ferment time my next cook. I’ve been also baking some bread as of late and it turns out amazing. My wife keeps saying are we having fresh bread this weekend!?
    1 point
  44. Thanks, Jack. It really is one of the great combinations, so very tasty! I’ve found three new (at least new to me) methods of making Hollandaise/Bearnaise and I’m going to try all of them over the next few weeks. Tonight was the one pot method, in which all the ingredients are thrown in the pot using cold butter and one applies heat and starts whisking until the sauce comes together. It made a nice sauce, but it was a lot of work. Next up is a microwave method which claims the sauce can be made in 90 seconds. I’ve seen videos and it seems to work, but I remain a skeptic until I demonstrate it
    1 point
  45. 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.
    1 point
  46. Spoon a liberal amount of your stuffing combination Ito the pocket formed by slicing the chop down the side. I support the chops with a taco rack, a technique taught and used by Jack Jumper. Most important pork chop accessory I have ever purchased. I let my Egg get up to about 375 and held it to heat sink. Just before I put the chops on I tossed three small pieces of apple wood to provide the smoke. The beer is optional, but I do think it improves the cook. When you get some nice smoke your ready to put on the chops. I built a two zone set up using a s
    1 point
  47. Chef Eric Gephart from Kamado Joe does most of his cooks this way. The tradeoff of doing it is just the fact that you have to maintain the fire and you have to let go of the unnecessary draw of cooking at precise temperatures. Once you realize that you can cook adequately in temperature ranges rather than at specific numbers, cooking outdoors gets so much easier Low - 225°F - 300°F Medium - 325°F - 375°F High - 400°F - 500°F
    1 point
  48. The summit charcoal grill is an amazing grill. I wish I could convince myself to shell out for one of them. They have their advantages and disadvantages over ceramic kamados. If I were you and I was considering the option of having a ceramic kamado, I would not SWITCH. You should just get a ceramic kamado and see how you like it compared to what you have. If you find a reason not to have both in your arsenal then get rid of the one you like the least.
    1 point
  49. Check on Slickdeals at places along your route to see if you can find any
    1 point
  50. ckreef

    Nothing but the money!

    Sweet potato stuffed pork loin with a maple brown sugar glaze.
    1 point
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