Jump to content

Leaderboard


Popular Content

Showing content with the highest reputation on 07/15/2019 in all areas

  1. 3 points
    Scott Roberts

    $2.00 Deep Dish Ceramic Pan

    Went to a flea market and came home with this never used by previous owner and it's 10in dia. No stand like in the description but that's ok! Scott
  2. 3 points
    Not sure why this cook didn’t happen sooner in life, but now that it has there is no going back lol did ribs, pork panko Mac and cheese along with cornbread and some chicken breasts for a party we hosted this weekend
  3. 3 points
    PennHead

    Smoked Mac and Cheese

    Tried your recipe tonight but I doubled the macaroni and it came out a little lighter and less cheesy but still pretty good.
  4. 3 points
    Kamado Tom

    Blackstone cooking

    Luv my Blackstone!!
  5. 2 points
    Family_cook

    smoking whole chickens

    I think spatchcock it the way to go. Be careful with your smoking wood; don't use too much and use something mild like cherry. Pecan, hickory or mesquite to too much for chicken which absorbs smoke like crazy. Heat deflector in my opinion is optional as long as you control the temp. Maybe 275-300. No water pan needed as Kamado's do a good job of retaining moisture.
  6. 1 point
    ckreef

    NuKe Delta - Fire it up!!

    This is my new NuKe Delta Argentine style grill. 26" x 21" adjustable height main grate with a side Brasero (firebox). Here is the progression of the install. It came with a cover, ash shovel, coal rake and steel griddle that sits above the side Brasero (firebox). I also bought a porcelain coated CI pan for makeing fried provolone. To fire it up I have a bin of sticks from the yard for kindling and Post Oak sorted by size. I decided to fire the main area and the Brasero. I stacked the wood similar to what I do in the Wood Fired Oven. I fired the Brasero first immediately followed by the main area. I sit the MAPP torch down and let it go for 30 - 60 seconds. After a few minutes it's well underway. Up first was the fried provolone appetizer. Thick slice of provolone, black pepper (purple crack berries) and dried oregano with a drizzle of olive oil. Pulled some coals off to the side and cooked for 6 minutes. That was mighty tasty - Yum. An expensive little pan but it worked really well and is the perfect size. I guess we'll call these smash potatoes on the steel griddle. A flat iron steak. A nice md rare served with homemade chimichuri sauce. Mrs skreef really liked the chimichuri sauce. I slightly miss managed the fire in the end but still came out great. Awesome grill but a small learning curve for sure. Hope you enjoyed the ride.
  7. 1 point
    ckreef

    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.
  8. 1 point
    packerfan66

    smoking whole chickens

    So I have smoked. pork butts, seared Pork steaks and smoked some St, Louis style pork ribs. on my Akorn Kamado Kooker. Now I want to smoke some chickens. two questions. can I smoke a chicken whole and stuff the cavity with veggies and apples or is Spatchcock chicken the way I should go? And can I do multiple chickens in either method? Thanks for any advice you can give.
  9. 1 point
    Family_cook

    Smoking meat before stewing

    I bought a cryo filet mignon at Smart and Final for steaks. Two days later I smoked the trimmings for 3 hours at 200 to make beef tips with onions, peppers and mushrooms. Smoking any meat before stewing gives it an awesome flavor.
  10. 1 point
    Got this Rivergrille water smoker from the Depot for 10.00 bucks going to have some fun with this and do a few mods to make work better! Scott
  11. 1 point
    philpom

    Pork belly cook

    This is one of my all time favorites, I might reclassify it as comfort food. I didn't have any fruit wood handy so I used mesquite and that played well. The red, white and blue potatoes came from our garden. Perfect for July. I started with a heavy dose of Himalayan salt and fresh cracked pepper. The belly was put on the top rack once the primo hit 350 and the smoke thinned out. I basted 4 times during the cook and again after I pulled it. Pulled at an IT of 199. Gave the potatoes a course chop and layed them on a bed of chopped yellow onion with salt and pepper plus some fresh rosemary. I roasted them under the belly to catch all of the goodness. I serve the pork in a bowl over a bunch of those potatoes. A food coma meal!
  12. 1 point
    WhistleDixie

    WhistleDixie

    We just purchased a Blaze 4 burner drop in propane grill and the Blaze Cast Aluminum Kamado grill- we need “grilling for dummies” since the only grilling I have done is PitBoss electric smoker. Some of these forums are intimidating, but looking forward to learning a lot from all of you. :-)
  13. 1 point
    edgarallanpoe

    Hello from Pittsburgh

    Hello everyone. I've been cooking on a Kamado grill for a long time now...10+years if memory serves. I've been using an Infinity Dome grill for all of that time and I loved it. Everything I cooked came out perfect. But this winter was a really bad one and when I uncovered my beloved Kamado it was cracked in several places and I needed to move on. So when I was looking to get another Kamado I stumbled across the Blaze cast aluminum Kamado and decided to pull the trigger. Buy it once, take the hit and have a lifetime of great food. Let's hope it works out that way. The grill arrives tomorrow and after a good burn in I'll set to cooking something on it. I'll post some pics when it arrives.
  14. 1 point
    kamadoplanet

    Hi All

    Hey everyone. Thanks for having me here. I've been cooking for over 30 years but have only recently discovered how fun it is to cook on a kamado.
  15. 1 point
    pmillen

    NuKe Delta - Fire it up!!

    Agreed. I charcoal grill chicken hot and fast, like most lean items. My wife reminded me that I used to rave about grilling steak over a campfire (bed of coals). But I discount that because of the camping ambiance. So, I'm very interested in your thoughts on flavor.
  16. 1 point
    Panchango

    Nothing but the money!

    Smoked a 2.5 lb rack of pork ribs yesterday while I worked in the yard. Rubbed with Texas Pig Rub and smoked at 250F with some cherry, they were done in just about 3 hours. I had to wrap them for a few hours until it was time to eat.
  17. 1 point
    Scott Roberts

    NuKe Delta - Fire it up!!

    Yup!!!! Scott
  18. 1 point
    ckreef

    NuKe Delta - Fire it up!!

    Let me attempt to put it in a context I can totally relate to. I hate smoked chicken. Cooking chicken in the 250* range with chunks of wood I consider cold smoking chicken. Way too Smokey and the skin is rubbery - Yuk on both accounts. Chicken on a hot wood fire is hot smoking chicken. You get crispy skin with just a kiss of smoke. There really is a big difference. I've only done one flat iron steak so far so I'll need a few more tests to really comment on steak. I've done a few burger cooks and you can tell a very subtle smoke difference. It's there, it's better. (about to put some burgers on in the next few minutes). A world of difference between wood coals and std briquettes grilling. Strangely enough this grill is actually quicker for hot fast searing than any of my kamados (or Konro). The length of time is in the cool down. With a kamado you close the vents and walk away. This grill you have to let it burn down and cool down before putting the cover on it. That can take a few hours.
  19. 1 point
    Ben S

    Grill Dome 2019 Kamado's are in!

    Thicker ceramics don’t mean one is more insulated or stronger than the other. Kk is a refractory cement not ceramic based product, unless my information is outdated.
  20. 1 point
    Have you tried baking soda to crisp up the chicken skin? It might work as well or perhaps better. Baking powder is, for the most part, a combination of baking soda and an acid. When the soda and acid interact, they create carbon dioxide gas bubbles in your dough or batter. The acids are usually sodium aluminum sulfate and sodium aluminum phosphate. Aluminum free baking powder uses other acids to make the CO2. But I don’t see where there’s a need for CO2 since you’re not trying to make a light dough or batter. So baking powder without acid is baking soda. It might be worth a small-sample experiment.
  21. 1 point
    Thanks. No that’s the only thing that wasn’t in the egg. I’ve done it before and it’s been great. With the ribs, chicken and Mac and cheese going my lovely wife took on the bread and salad
  22. 1 point
    SmoovD

    Grill Dome 2019 Kamado's are in!

    The new Grill Domes units look awesome at a very good price point. I have always like the exterior finish of GD...so shiny.
  23. 1 point
    Chasdev

    Fire Bowl Alterations

    I use large drip pan /no water, but I wrap it in foil to keep the burnt mess from becoming permanent.
  24. 1 point
    lunchman

    New Truck plus Special Teaser Picture

    Sweet grill. Congrats!
  25. 1 point
    This is a cast iron skillet pizza loaded with big flavors. It was baked in a Big Joe with White Oak hardwood along with the lump charcoal. I like rye flour in my dough, so this is a sourdough with 80% hydration and the following flours: -50% All Trumps High Gluten Flour Enriched/ Unbleached/ Unbromated -25% Bob's Red Mill Stone Ground Whole Wheat Flour -25% Bob's Red Mill Stone Ground Whole Rye Flour The Poblano peppers, onions and garlic were smoked over the hardwood before adding to the pizza. It also has incredible cheeses. It has aged cheddar, aged Fontina, aged Parmesan, aged Romano, and aged Asiago - and I also added some chunks of Bleu Cheese. Finally I topped it with green onions and finely diced rosemary. With the sourdough rye Focaccia crust & then these killer-good cheeses, all smoked over the White Oak, it's a pizza for people who love big flavors and a hearty pizza. Oh, the tomato sauce is one I really like with basil and other spices I like (I really like a bit of poultry seasoning dusted on the sauce). The crust was inspired by the book, "Artisan Sourdough Made Simple" by Emile Raffa. I really like this book and its recipes. The crust looks thick and heavy but it is light, chewy and loaded with flavor. It is not sour, but just flavorful with a wonderful aroma. Just before baking it I brushed the top with a honey & water. I par-baked the crust in a cast iron skillet for 20 minutes then topped it and finished it for about 10 more minutes. The cheeses caramelized beautifully with the cast iron. One last thought. I'm still learning to bake with sourdough instead of dry yeast, but already I am hooked on the added aroma and flavor it adds.. It adds a whole new "earthy" flavor dimension to pizza (and the other bread recipes I've tried). The 25% stone ground whole rye flour also adds a flavor I enjoy. Anyway I'm sure looking forward to leftovers tomorrow :-)
  26. 1 point
    I keep a box of these in the basement and use them all the time. I'll definitely look to add one to my grilling array. I'll have to look and see if any of the ones that come in the big plastic tub are white (not blue) rags, as that storage container might be a great upgrade, especially for storage on the porch. Maybe I should buy one of each, and swap the white rags into the plastic tub.
  27. 1 point
    lunchman

    Blackstone cooking

    Grill envy. Darn, that Pro Series is nice. I was eyeing it the other day at Walmart when I was shopping for accessories. Definitely no need for another griddle with only two of us in the household. I did get the 36" hard cover for mine, it's a nice addition to have. I was going to fabricate something in wood to keep the soft cover off the griddle and prevent water from pooling, then decided to just go with the official BS cover. I'd had thoughts of buying the Blue Rhino griddle since I liked the folding cover/shelves but took a close look at one in Lowe's yesterday and am glad I bought the Blackstone. It's already being put to good use and amazed my wife at how quickly I was able to prepare lunch yesterday, something that would have required multiple cast iron skillets indoors.
  28. 1 point
    ckreef

    $2.00 Deep Dish Ceramic Pan

    Good find.
  29. 1 point
  30. 1 point
    Charcoal Addict

    Food Processor Decision

    Sadly I wish Breville (an Australian company) was better in their customer service processes, but they aren’t. They can be pretty pretty slow on replacement parts. That’s one of the big factors having me lean towards the Cuisinart. We’ll see what happens during the Prime Day sale tomorrow. There might be a good enough deal on the Breville to sweeten the pot. I’m keeping my fingers crossed the Cuisinart Food Processor will be on sale for 169.99 CAD like it was during the last Prime Day in 2018.
  31. 1 point
    Golf Griller

    Fire Bowl Alterations

    I don't use a drip pan. I just cook the ribs indirect.
  32. 1 point
    philpom

    Budwiser's Fathers Day Ad

    Just found this post, it's touching. I am a father of 4, it has been a very long road, 2 of them are closer to 30 than 20. Not a step father but in the same vain we did foster and wanted to adopt. It didn't work out for stupid legal reasons. We still write letters, call on her birthday, send Christmas cards etc. Our only hope is that the years we spent with her made a material difference in her life.
  33. 1 point
    ndg_2000

    Fire Bowl Alterations

    I use a drip pan but no water
  34. 1 point
    ckreef

    Pizza ovens Gas vs wood fired

    Your going to have so much fun when you get it. Just a couple teaser pictures. Getting "Fired" up for lunch today - LOL
  35. 1 point
    ckreef

    Pizza ovens Gas vs wood fired

    I understand @keeperovdeflame's reasoning behind gas. When fire ban goes into effect fire up the gas and you have a very capable outdoor oven. But gas does take the fun/challanging aspect away. The fun part of a Wood Fired Oven is playing with and taming live fire. I think some of you are missing this concept. At 700*+ there would be no taste difference. The taste you get from a Wood Fired Oven at those temperatures is from the lepording (is that even a word?) not from burning wood and you'd get lepording with gas. Where the taste difference comes into play is at lower temperatures with longer cook times. Since we're talking about this up on the menu for lunch today is Bronx Bombers in the Wood Fired Oven. Almost time to fire it up and get it preheated
  36. 1 point
    SmallBBQr

    Negative Calorie Diet

    I think one of the biggest problems with long term negative calorie diets is that over time, they drop your metabolic rate, which then makes is increasingly difficult to KEEP losing weight, and additionally, makes it much EASIER to GAIN weight afterwards. How many times have you heard/seen the "lost 15, gained 20" scenario? Intermittent fasting seems to be a solution from everything I have been researching over the last 2-3 years. At this time, I simply do NOT eat Mondays and Thursdays. Nothing...zero calories from Sunday 7:00pm to Tuesday 5:00pm, and same from Wednesday 7:00pm to Friday 5:00pm. I think this avoids any type of metabolic degradation (at least that's what I am telling myself). I am down 20 pounds, eating to total satisfaction on other days, and can easily sustain this forever without restricting myself of anything really....though I do avoid carby foods, like Mike, to avoid insulin increases.
  37. 1 point
    Polar Bear

    Keto Diet

    A little over 1 year in and my weight has dropped from 290lbs down to 205lbs 16 hours fasting and a semi strict keto diet did the trick. Zero cheat days for close to 8 months and only a few low carb beers a week at a maximum. Didnt change my exercise output but i work in a physically demanding job, so balancing my energy in vs energy out really did the trick I've been dancing around the 205 mark for the better part of 3 months despite increasing my "cheat carb" and alcohol intake. Keto and BBQ is a pretty decent combo assuming you can find/make rubs and sauces that dont mess with your macros (gotta love SPG) I dont see myself introducing the really bad processed carbs into my diet in the future (bread, pasta and sugar are still off limits) but i've found the adjustment to my lifestyle pretty easy to manage I'm lighter now than i've been in my Adult life (been over 220lbs since i was 14, i'm 33 now) Its been fun, except for having to replace my entire wardrobe...
  38. 1 point
    PennHead

    Nothing but the money!

  39. 1 point
    PennHead

    Nothing but the money!

  40. 1 point
    PennHead

    Nothing but the money!

  41. 1 point
    Whatever lights your fire so to speak, but those little nests don't have a smell that I can detect and they do a great job with no thought or fussing around with bottles of alcohol or the risk of getting caught sneaking my wife's cotton balls out of her stash. Besides every time I try to pour whiskey on a cotton ball, I just end up drinking it.
  42. 1 point
    I like to get pork ribs that are around 2 lbs. I like the way they cook/smoke. I do baby back ribs. I remove the membrane and do not turn mine. Bone side down the whole cook 225 to 250. I stay away from big racks of baby backs. I will buy the whole side of the rib from time to time, butt that is a whole different cook. I use a dry rub. Spray bottle ASV/AJ. Finish with a glaze of BBQ something I make. Usually sweet and sticky. I bend the rib and pull the whole rib through the sauce. No moping, no brushing. Back on after grill gets to 300 till glaze is set.
  43. 1 point
    prowe

    New Kid on the block

    Dude, don’t sweat an exact temp of 225. Especially don’t sweat it in a kamado, and double especially in an insulated steel kamado. Yeah....310 is prob not right, but you gotta relax. If you are looking for 225 and get 275, meh, same difference. Food will be awesome. Them ribs will be righteous. Sorry about your NFL team.
  44. 1 point
    BobE

    New Kid on the block

    Welcome aboard Packerfan66, you've certainly found the right place to get advice, share experiences and learn some new tricks! Try checking out the Akorn section for grill specific questions. Hope your ribs were awesome!
  45. 1 point
    I've followed that recipe several times and it's always come out excellent. I don't sauce, I just serve that on the side. Also, I like to cut off the last few bones, the very small ones, from the rest of the rack and let those cook separate as it makes a great mid-smoke snack about 3 hours in.
  46. 1 point
    danielc

    Nothing but the money!

    Still had a rack in the freezer so decided to cook that up today. Still learning but we both found they were the best yet!
  47. 1 point
    Smoke and Awe

    Nothing but the money!

    If you want to fix something so easy and SO GOOD, find a Jenni-O Turkey Breast, and don't do anything to it except thaw and cook with a little wood smoke of your choice. I used cherry, one small lump in my Akorn Jr. I cut each breast half off the bone and then slice across tomorrow for potluck dinner. You'll get a gravy packet as well, and making stuffing on the side with that gravy would be, oh my dear gurus, it would be a belly buster. They are already brined, and extremely tender.
  48. 1 point
This leaderboard is set to New York/GMT-05:00
×
×
  • Create New...