Jump to content


Popular Content

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

  1. 5 points


    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. I through it on the KJ at 375° until it reached an IT of 145°. These are one of my favorite things that come off my grill. Soo good!!!
  2. 4 points


    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.
  3. 2 points

    New Truck plus Special Teaser Picture

    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 wife, time for another grill!!!" So with that thought in mind we took the new truck to Lowes and got a few more pavers. Let the new grill project begin. Will post a detailed thread as progress is made and the new grill arrives. Hopefully I'll order it this weekend.
  4. 2 points
    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 around the granite I had available. I used pressure treated lumber. All that was needed for me to purchase was 6 2x4’s. The 4 x 4 ‘s were also left over from a fence rebuild. Anyway here is my simple table.
  5. 2 points
  6. 2 points

    Chicken Sharwarma 3.0!

    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 bowl with plastic wrap and placed them in the fridge to rest overnight. Now I made up a batch of Tzatziki. Link to recipes: The next day I broke out my vertical spit. And loaded it up with the Shawarma and topped it with a nice thick slice of red onion After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in. I checked on it after about 25 minutes and knew it could go much longer. After about 1 hour I started getting everything ready. I cut up my veggies and got the Tzatziki out. I also set up my craving station. Once the Shawarma developed some char on it, I removed it and sliced off the outer layer and then placed it back in the kamado. I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s. Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices. SO GOOD! Thanks for looking.
  7. 2 points

    Nothing but the money!

  8. 2 points

    Nothing but the money!

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

    Nothing but the money!

    Pecan smoked bacon.
  10. 2 points

    Nothing but the money!

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

    Nothing but the money!

    Father's Day rib eye and sweet corn.
  12. 2 points

    Hobbies OTHER than Cooking?

    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 mushrooms. I just planted a row of haskap berries this year, so early next spring I am looking forward to an early fresh berry harvest. We grow enough garlic to get us through the year to next harvest, as well as all our tomatoes, peppers and onions for canning tomato sauces, pizza sauce, salsa and diced tomatoes. Beans, peas, carrots, potatoes, asparagus, lettuce and various herbs all come from our garden, I don't really recall the last time we bought veggies from the grocery store. It's somewhat of point of pride I guess
  13. 1 point

    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 of discussion about parchment paper, corn meal, etc. as a lubricant, and I have tried them all. I have come to realize that if you build the pie on the peel, give it a good shake at each stage of construction, and assertively launch it onto the stone, you will be fine with just a moderate dusting of AP flour. I keep my temps around 550-660*F, and I'm cooking these on my Akorn. First I do a Pizza Margherita to pay homage to the "original" pizza. Then I make one of my favorites, a pepper and fennel sausage pie (Anthony Tassinello tries to evoke the eponymous sausage and peppers with this one and it is surprisingly good!), and finish up with a pepperoni, sausage, and onion, extra cheese special. I am using a mix of buffalo mozzarella and low-moisture mozz, plus lots of fresh basil and garlic. Anyway, have a great summer, enjoy the warm weather, and I hope to see some pictures of your passion!
  14. 1 point
    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 cheese stuffing a day ahead, leaving half of the pine nuts out so they don't all lose their crunch and add the rest just before folding the chicken breast over the stuffing. I'm including a picture of the lunch appetizer, Crawfish Egg Rolls (not cooked on the Joe, but also a Emeril recipe and really good...and stuffed). I set up the Joe with deflector plates in the lower position and my pizza stone on the X-thing (whatever you call it) in the upper position. Gave everything a half-hour to get up to temp at 400 and then put the chicken pockets on with parchment paper. They cooked nicely in the recipe's called for 18 minutes. Well worth the effort.
  15. 1 point

    Changing Gaskets

    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 Standard high heat gaskets, as they come highly rated. The replacement process is not something I would order off a lunch menu, but it is not that bad and very doable for the average kamado chef. Gasket changing technique from a complete idiot 1. After you remove the old charcoal and give your kamado a general cleaning, removing grates and such, Soak your worn out gasket with acetone and let it sit for about an hour. I use a cheap paint brush to apply the acetone. 2. Take a sharp edged paint scraper and starting at the seam where your gasket comes together, peel up the edge of one end. Then slide the scraper under the overlap and in a process of pulling up and sliding the scraper, work your way all the way around your kettle and remove the bulk of the gasket. 3. Soak the remaining adhesive cement with acetone and continue to use the scraper to remove the bulk of the adhesive. 4. At this point there usually remains some stubborn adhesive which will prevent your new gasket form adhering to the rims of your dome and kettle well. I use a small palm sander with 80 grit and light pressure. (make sure you wear a protective dust mask as the ceramic dust will be really fine) This time it took me about 2 hours to get the rims as clean as I thought they need to be. 5. Using a shop vac, pick up all the dust from the rim ad inside your kamado. 6. Wipe down the rims with acetone and let it dry for about an hour before you apply the new gasket. After you get the rims and the neck of your top vent as clean as you want them apply the new gasket. You will need a sharp pair of shop scissors and either an exact knife or razor blade. Most gaskets come with a set of application instructions, but after all it is not rocket science. Just let the gasket fall into place with only a gentle pulling pressure so as to not stretch it. Let the gasket sit for a day before you cook, and make your fist couple of cooks at moderate or low and slow temps to seat the gasket. I will post some more pics as I apply my new gaskets. hope you all find this helpful.
  16. 1 point
    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!!
  17. 1 point

    Show your BBQ area

    Made some upgrades since I posted. My wife added a mini fridge for me and we added lights, ceiling fan, and sun shades.
  18. 1 point
    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.
  19. 1 point

    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 with a stick.
  20. 1 point
    Brent W

    New kamado cook-in-training

    Hello all, Brent here from northern Indiana and proud owner of a new Akorn thanks to my lovely family on fathers day. I spent a week reading everything I could on this sight after firing up my Akorn like a normal grill and almost ruining a batch of NY strips that first day. I then modded it with extra gaskets, wine bottle air intake plate and high temp rtv on the ash pan. The second run, Sunday, was st. Louis ribs, 3 hours of smoke, 1 hour of foil wrap and a final 30 minutes to set the sauce/glaze...absolutely the best ribs I have ever made! Temp held at 210 for the entire cook without touching vent positions once I got to temp. Thanks to everyone I read on this site for everything I learned in the last week. I look forward to learning more and lots of great eating, may have to work up a new exercise program too. Thanks for a great site and all the help you guys have available. Brent
  21. 1 point

    New Truck plus Special Teaser Picture

    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....."
  22. 1 point
    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 have message me I will answer honestly Nigel P.S. If you go to a Costco store and can get the kamado home in your own vehicle you can lower that price even further that's a delivered price from the online store.
  23. 1 point
    @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
  24. 1 point


    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?
  25. 1 point
    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.
  26. 1 point

    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 prickly poops for 3 days and i think he learned his lesson
  27. 1 point


    OH MY... i'm gonna need a moment and a kleenex BRB
  28. 1 point

    A Not So Lil Sumthin Sumthin

    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
  29. 1 point

    New Truck plus Special Teaser Picture

    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.
  30. 1 point
    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.
  31. 1 point
    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 ash pan clips, and the ash pan itself is rusting out. It's still serviceable, but I'm just not happy with the way it's holding up and not willing to put money into fixing it. Yesterday I came across the Kamado Joe Classic I on sale at Ace for $699. I've always told myself the Classic II was the "some day" grill, but it was a bit more than I could justify at the moment. For a savings of $500, I am more than willing to give up the small handful of conveniences that the CII includes. Especially since I've seen some evidence that the new CI's come with the puzzle piece fire box, leaving really only the latch, hinge, and seal as differences. The seal can be added if I want that down the road, and I can confidently say I can live without the air hinge for the difference in cost. The grill is supposed to be available for me to pickup on Friday... I'm really looking forward to what I hope is an impressive step up from the tools I've been using.
  32. 1 point


    Yes sir!
  33. 1 point

    Hello from Big Bear Lake, Ca

    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 look into getting a Kamado style grill as we are now able to spend more time at our second home. Looked online, including this forum, and decided the Kamado Joe Classic was for me. And, since this is for a second home, I decided to not spend the extra money on the 3. Now, the next challenge was getting it to the mountain home at 7,000 feet. Fortunately, I found BBQguys who would deliver free to our residence. Got it there, unpacked and ready to go, and then we had to leave to come back home. So, I wanted it ready as we plan on being at our mountain home for about 2 weeks over 4th of July and will have company for the 4th. We leave this Friday to give me some time to practice with this new grill and using lump charcoal to be ready for the 4th ahead of our family. Plan on taking some St. Louis Ribs for my Wife and I for this week-end as our first cook. I have some very thick pork chops I will also do for the two of us and then I had planned to smoke a 13 pound prime brisket I have for the 4th. I am very experienced with brisket on my pellet smoker, but am concerned after reading some of the other intro comments that this is tough to get right on the Kamado. I have good fuel for the low and slow, I bought a bag of KJ Big Block and a bag of Fogo super premium to start us off. And, I purchased Hickory, Pecan, and Cherry wood chunks. I also did invest in the JoeTisserie, the KJ ash basket, some grill grates, and the extender rack to get us started. Probably will also cook a chicken on the JoeTisserie. Been watching several of John's videos and I hope the brisket turns out. My family is used to excellent brisket and ,of course, burnt ends from the point. Thanks for all the good info on this forum, and I look forward to participating! Doug
  34. 1 point

    Beautiful Blue Smoke

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

    Hello from NJ

    Welcome, Chris.
  36. 1 point
    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.
  37. 1 point

    Nothing but the money!

    Spaghetti sauce from scratch. 6 hour cook.
  38. 1 point

    Nothing but the money!

    Easy Monday cheeseburger on the cast iron. BEDEB3A4-7553-4004-BC06-E2ACD508BDE5.mp4
  39. 1 point

    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.
  40. 1 point

    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.
  41. 1 point

    Hobbies OTHER than Cooking?

    Hanging out in cool mountain streams...
  42. 1 point

    Mishima Reserve Smash Burgers

    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 .
  43. 1 point

    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!?
  44. 1 point

    Rib Eyes with Béarnaise Sauce

    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 myself and it passes my taste test. My oldest daughter who once was a sous chef at a large restaurant also doesn’t think it will produce a quality sauce. One way to find out and that’s to give it a try.
  45. 1 point
    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.
  46. 1 point
    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 spider and a half stone down the left side of the grill and open coals under the grate on the right. I set the chops in the taco rack, with the bone side down, over the stone. If you want to retain all the surfing keep the chops in the taco rack during the entire cook and just move the whole rack an chops over the open flame to finish it. However, If you don't mind loosing some of the stuffing while retaining the amazing flavor, pull the chops out of the rack after about 20 minutes and slide them over the open coals.
  47. 1 point
    John Setzler

    Offset quality cook in a Kamado?

    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
  48. 1 point
    John Setzler


    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.
  49. 1 point

    Akorn: 4 Year Review

    Check on Slickdeals at places along your route to see if you can find any
  50. 1 point

    Nothing but the money!

    Sweet potato stuffed pork loin with a maple brown sugar glaze.
This leaderboard is set to New York/GMT-05:00
  • Create New...