Jump to content

Leaderboard

Popular Content

Showing content with the highest reputation on 08/20/2019 in all areas

  1. It’s been awhile since I’ve made some fresh bread for a meal. I decided to make an Italian inspired open face steak sandwich with mesquite smoked flank steak. I made a flakey moist fresh baked potato bread for the toast. I used a Food Processor to make a standard Pesto with almonds instead of pine nuts. I mixed a creamy Philly Cheese sauce blended with chives, fresh oregano and sesame steak sauce to add a dimension of savoury flavour to the meal. It was all topped off with fresh diced tomatoes, parsley and Shallots. I plan to make a Sour Dough bread soon. I’m Day two of breeding a sour dough starter culture.
    5 points
  2. philpom

    Don't drool, I did

    Love short ribs, a great piece of beef. These cooked at about 250°f for about 2 hours with mesquite wood. Basted with a blend of honey, Bragg's and lemon juice - equal parts. I present beef short ribs Tasty as can be, served with a chopped Asian salad.
    4 points
  3. Earlier this year I bought camp chef explorer 2 from Cabela’s when they had a good sale. I also bought the Camp Chef italia Artesian pizza oven 60 accessory. I have practiced using the pizza accessory the past 2 months making pizza on it, to understand how to use it effectively to get my desired look. I wanted a portable option for making pizza while going car camping. On a cold day with high winds I made some calzones and I struggled to keep temperature over 350F in high winds with single degrees C temperature while keeping setting of burner at medium. I didn’t take any pictures because although the calzones tasted good, I didn’t have the colour on top that I wanted, Yesterday was also single temp C temperatures but this time no wind, I was able to use same settings and maintain 600F temperature. The Pizza was hit at the lake with my friends. Photos I have attached are from tonight’s run. Today one of my sons requested pork lovers sourdough pizza. I used fried up medium Italian sausage, chopped up Black Forest ham and chopped upApple smoked Bacon which I had crisped up. The cheese I used was extra old cheddar cheese with my homemade crushed tomato pizza sauce. It turned out as good combination. I would highly recommend the camp chef oven with the pizza accessory. It is a nice option if you like pizza. I still have to try planked fish on it. I recommend practicing with it to understand how to get results you desire for pizza before taking it camping. One of the things I need to do to get cheese browned was after bottom of pie done, that I had to lift pie up close to dome for a couple of minutes. I never had to do this in my kamado. Glad I now have pizza option for car camping and that I practiced using it to understand how to be successful. Here are some pictures from tonight pizza.
    3 points
  4. Just purchased a KJ Classic III that won't be delivered for a couple of weeks. Started lurking here and finding lots of good information as this will be my first ceramic cooker. Been primarily using pellet cookers for the last several years, but wanted to try something different and the kamado-style cookers have intrigued me for a while now. Current equipment Cookshack Fast Eddy PG500 Traeger Timberline 1300 Kamado Joe Classic III (en route ) Chris
    2 points
  5. Chef John / foodwishes.com had posted this recipe on his YouTube channel a few days back. Between that video and the recipe that John Setzler had recently posted along with a good supply of cherry tomatoes from Mrs lunchman's garden, I just knew I had to make this. It almost wound up as my August Challenge entry, but there's the age old question: is a tomato a fruit or a vegetable? Technically, it's both but I still think of tomatoes as vegetables, so my challenge entry stands. The Goldens' was in use today grilling chicken breasts for a dish my wife was making so the Bubba Keg was put into action. The dough, rolled out and waiting to be placed on the Lodge CI pizza pan. It then was put back into the fridge to keep cold while I prepped the other ingredients - The cheese base. Chef John had used Goat Cheese, I used Farmer's Cheese, mixed with our garden Basil, Pepper and an Egg Yoik - The cherry tomatoes, mixed with EVOO and Dijon Mustard - The Galette with the cheese mixture, tomatoes layered over it, sprinkled with Parmesan cheese and brushed with egg wash. All ready for the Keg - Bubba, running along at a nice temp - Checking in after about 15 minutes, it's looking good - At around 30-35 minutes it's just about ready to come off - A couple of pretty pictures - As Chef John warns in his video, it really does need to cool to room temp before slicing into it, but we were both eager and hungry to dig in - Bottom crust turned out quite nice - It more than met my expectations and was quite delicious! Along with looking pretty spectacular. If you have an abundance of cherry tomatoes, give this a try. The recipe is on the foodwishes.com website. Thanks for reading through this post! Regards, -lunchman
    2 points
  6. My parents were visiting us for the weekend, for Sunday dinner we thought it would be nice to try for ham and scalloped potatoes without heating the house up on one of the hottest days of the year so far. I had the LG kamado and my gasser going full tilt for most of the afternoon, it was a little chaotic I can now see where an extra charcoal burner could come in handy, maybe convince the wife on a KJ?? But back to the cook, I trimmed up an 11.75 lb ham of all skin and fat, it shed a couple pounds there. I then put it on the LG at 250 for an hour for a nice light kiss of oak smoke, and then wrapped it all up in a couple layers of foil with a half cup of apple juice. It cooked away for another 2 hours while we made up a Dutch oven of scalloped potatoes and threw them on the Napoleon to cook away. Meanwhile I had ciabatta bread proofing inside which I needed to get into the kamado somehow? (I was also preheating my pizza stone in the gasser for insertion into the LG when I was ready for bread.). Just about the time the potatoes were finishing I turned them down and brought the ham over to continue on the gas grill while I transferred the pizza stone to the LG and turned up the temp to 475. By the time it was up to temp my rolls had finished proofing and in they went for 20 minutes. As soon as they were done I pulled the pizza stone and heat deflector for direct grilling to finish the ham. I forgot to mention that while the bread was baking I had unwrapped the ham and I had previously made up a honey, brown sugar and apple juice glaze, with just a bit of cinnamon and cider vinegar, and I was painting that on the ham to glaze up. I also put a couple foil packets of fresh beans I picked that morning on to cook. I moved the ham over for a quick hit of high heat rolling it all around getting nice and sticky and putting on the final glazing. It was so hectic the only photo I took was the ham on the grill, but let me tell you the final meal was fantastic! Christmas in August!
    2 points
  7. buckleybj

    Hamburger Quesadilla

    Decided to grill some burgers for lunch today, but realized I didn't have buns. I did however have some tortillas Deliciousness ensued.
    2 points
  8. Well, the CGS AR and new grills just came in today, but that Kamado has now been through 3 900F pizza cooks and one quick sear of lamb chops followed by some grilled veggies. Cooking at those temps keeps it pretty clean. Now that I've got the AR, will finally do some low and slow (probably ribs). I have to say, I'm pretty impressed with the build quality of the CGS products.
    2 points
  9. Zelphy

    New Akorn Jr Damage

    Hi, all. I'm new here. I got an Akorn Jr for a great deal, and am having trouble. While putting it together I noticed the damage seen in the picture. I sent a warranty claim to Char-Griller, but was denied because they said I did not get the Kooker from an authorized dealer. The place I got it from only had one, and the deal was good enough that I won't/can't return it. The Kooker was completely brand new in box and has had no other owners. I'm mostly looking for thoughts on how to proceed. Should I try and find something to paint over this spot? Just start cooking on it and let it cure? There is no external damage to speak of, only on the inner part. Thanks in advance!
    1 point
  10. I've never smoked beef short ribs before but decided to give it a try last weekend. Got a couple of beef short rib "plates" from our great local meat shop (https://www.hirschsmeats.com/). Sprayed on some duck fat (I really like this stuff)... And seasoned with some Meat Church Holy Cow BBQ rub! Then onto the Kamado Joe! After 2 hours over mesquite and charcoal, I had to have a peek... After 3 hours, I wrapped and left on for a couple of more hours. Super tender and juicy! Supper time! Peas & cornbread, fried eggplant, salad and vino!
    1 point
  11. Red River Smoke

    Low country boil

    We had a fun night of doing a low country/seafood boil last night, hadn't done one of these in a long time! Used the Louisiana Crawfish Boil seasoning and it was really good, quite a bit spicier than I remember Zatarain's being, but that was just fine with me. Got some really nice big shrimp from Costco, decent little lobster tails from local grocery a couple types of sausage and new local potatoes and sweet corn. It got really quiet on the deck when I dumped that basket of food out! Cooked it with my 30 quart turkey fryer, sorry, no action shots, but I'm sure that we've all seen a pot of water boiling before.
    1 point
  12. It’s Alive Igor, it’s Alive! I breathed life into it. Sarcasm aside, it’s been a long 3 days. My unbleached flour sourdough starter finally started to rise today. It didn’t do much but bubble during the first two days. I’m looking forward to making my first Rustic Sourdough bread. A lot people make bread after 7 days. We’ll have to wait and see if my starter will pass the float test after day 7. Choosing a recipe will be the hardest part. There’s so many sourdough recipes, it’s hard to choose a clear winner.
    1 point
  13. Welcome, Chris, gald to have you and your new Joe with us. Enjoy your new grill, when you get it, and the forum conversation as well.
    1 point
  14. Yeah, I used a true Nepolitan dough with '5 Stagioni' 00 flour, 59% hydration, some sea salt, and a bit of yeast. No oil. No sugar. So I don't think the dough is the problem. At 900F it just cooks too fast. Literally turns black upon contact and by 15 seconds, it's already getting too charred. At 700F, the cook takes ~4 minutes, you can 'watch' for doneness of the toppings through the vent, and everything is great except there is no Neopolitan-style char on the bottom of the crust: That crust is not bad, but it lacks the flavor component contributed by more charring. I'm going try 800F before giving up, but I've concluded that 900F on a Kamado is unfortunately out of reach (makes little sense, as several have warned me).
    1 point
  15. Small pork loin roast marinaded and injected with Wegmans Spiedie marinade that I cooked @250F until IT hit 135F and then reverse seared over a bed of blazing hot KJBB coals. Served up with some red skin potato salad and finished off with a CI skillet brownie I baked on the KJ for dessert, not bad for a Tuesday.
    1 point
  16. philpom

    New Akorn Jr Damage

    Welcome to Kamado Guru @Zelphy If the deal was so good that you don't want to return it then you are obligated to deal with the small spots of missing porcelain. If it was me I would make sure there is no loose pieces around the damage or if there was I would clean it up and rub some veggie oil on it occasionally as I cooked on it until it was cured over. Any kind of paint you put in there will likely just burn off. I would guess it would be fine in the long run. Good luck!
    1 point
  17. I’m just glad I bought the Bosch back when the US and CAD were on par. It’s a lot more expensive these days. The top crust came out a little lighter than I wanted. I’m going alter the recipe and remove the lid off the French Oven 2-3’minutes earlier to increase the browning time. The recipe is based on oven baking the bread. You don’t have a alternating broil element to brown. I have to give a little more time for the dome’s radiant heat to brown the top crust more.
    1 point
  18. I have the Meater block and the probes charge from the block in a similar fashion.
    1 point
  19. TKOBBQ

    Hamburger Quesadilla

    @buckleybj Applebee's Quesadilla Burgers (Copycat) INGREDIENTS Quesadillas 2 (10 inch) flour tortillas 2 tablespoons butter, softened 1⁄3 cup shredded monterey jack pepper cheese 1⁄3 cup shredded cheddar cheese diced onion diced canned jalapeno bacon (cooked and crumbled) southwest seasoned hamburger (recipe follows) Southwest Seasoning mix for burgers 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 teaspoon cayenne pepper crushed red pepper flakes (to taste) 1 teaspoon salt (I didnt measure) 1 tablespoon dried oregano DIRECTIONS For hamburgers:. Combine all seasoning ingredrients. Use one heaping Tblsp of seasoning mix per pound of hamburger meat. Mix into hamburger meat until well combined. Fry or grill. ( I used George Foreman grill). Assembling the complete burger:. Heat a large frying pan over medium heat. Spread butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan- but not all the way to the edges. Put the tomato, onion, bacon and jalapeno over the cheese, add the cooked seasoned burger and cover with the other tortilla butter side up (like a grilled cheese sandwhich). When the bottom is browned, about 45-90 seconds, flip the quesadilla and grill the other side. Remove the quesidilla from the pan and using a pizza cutter, cut throught the middle. Serve.
    1 point
  20. philpom

    Don't drool, I did

    Thanks everyone, this cut is very rich and relatively quick to cook compared to other beef rib cuts. @ckreef I admit it does kinda resemble thick bacon at a glance. Maybe I'll try to cure some and see what I can do with that.
    1 point
  21. Awesome job on the bread and the open faced sandwich looks delicious.
    1 point
  22. Brandon

    Don't drool, I did

    Phone mfg really need to come up with smell-o-vision or at the very least scratch and sniff.
    1 point
  23. Great looking ribs
    1 point
  24. I had a different idea in mind for this challenge but a YouTube posting two days ago on the Blackstone channel convinced me that I had to give this a try. Fried Bananas w/ Maple Crusted Bacon and Bourbon Maple Brown Sugar Caramel Sauce I know, one heck of a long title for a dessert. And I didn't even mention the Vanilla ice cream. Here goes. The ingredients - Get the bacon going on the Blackstone - Yep, just about done. This will get coated with a Brown sugar/Cinnamon/Cayenne pepper mix - In the meantime indoors the makings of the caramel sauce are starting. Brown sugar and Maple syrup getting warm - The bacon coated with the Brown Sugar, Cinnamon and Cayenne, needs to harden a bit - Back out on the griddle, bananas are frying away in the bacon grease - Add the Bourbon to the Caramel Sauce and flambe - Bananas are ready to be plated with the rest of the fixin's - Caramel Sauce reducing after burning off the Bourbon - Bananas & Pig Candy plated with Vanilla Ice Cream, drizzled with the Bourbon Caramel Sauce - Entry Photo - This was fun to make, I'm glad Mrs lunchman was assisting with some of the indoor prep work as I was running back and forth to the griddle. She commented that this was on the order of a 5 Star restaurant dessert and I have to agree with her. Something I'd not normally make but turned out to be fairly easy and the results well worth it. Thanks for reading this post. Regards, -lunchman
    1 point
  25. That dessert looks awesome. It also looks delicious.
    1 point
  26. Bread looks very good. I see you also have a Bosch Universal Plus, it is an awesome mixer. Does very good job for kneading bread with dough hook. Open face steak sandwich looks awesome and delicious.
    1 point
  27. I’ve never seen that before - but it looks like an awesome accessory! Looks like all the time you put in getting familiar with it paid off. As a side note, it’s amazing how much the wind can wreck havoc on a cook.
    1 point
  28. pdubizon

    Caster Disasters?

    Just a word of warning to those changing the casters on the vision stand- mine were a great upgrade for about 3 months on my diamond cut B-series(I went with the 5" grizzly casters linked above). It made moving the grill on my flagstone patio much easier. One day when I was moving it out to cook on it, one of the casters ripped out of the stand, and the whole thing almost went over. Luckily, I was able to catch it before it hit the ground and yell for my wife to bring a floor jack from the garage so I could support it, but it was a very close call. Here is a pic of the aftermath- I contacted Vision and they sent a replacement stand under warranty. I decided that the increased leverage of the taller casters must have stressed the stand beyond what it was designed for, so I put the stock casters back on when the replacement stand arrived and just dealt with the difficulty moving it. Unfortunately, now after about 4 months on the replacement stand(on the stock casters), the casters are bowing and look to be on the verge of failure again. I think the problem really is the thin walled construction of the tube the nut is welded to, as I have seen a couple of other reports of the same thing happening on the Sam's reviews.. Rather than having to deal with the cart continuing to fail, I decided to take advantage of Sam's Club's lenient return policy, and have replaced the Vision with a Kamado Joe Classic, which has a much more solidly built stand/nest(and bigger casters to boot). A shame since as far as cooking goes, the Vision performed brilliantly. Just something to watch out for.
    1 point
  29. wow!! This looks truly amazing!!!! Super job!! Great shot of the flambe too!
    1 point
  30. Center punches are a great idea. Drilling a hole is usually less of an issue than drilling accurately, and the center punches/pilots will help with this. I am considering adding four adjustable casters like you posted to the Blackstone Pro Series. If you are worried about it, and the legs are magnetic, you could rent a mag drill (not worth buying for 8 holes). I just got the capability to weld stainless steel at home for the first time in ages. I joked with my spouse that I could now go from a grill consumer to grill producer. She was not amused. Look out for more posts in the DIY forum...
    1 point
  31. prowe

    Don't drool, I did

    Nice work Phil...one of my favorites
    1 point
  32. prowe

    Low country boil

    Dang, man, that looks unreal
    1 point
  33. ckreef

    Low country boil

    Looks great. Iove a low Country boil.
    1 point
  34. BURGER MEISTER

    Brisket

    That is a question that only the gods can answer. Everybody has an opinion on this subject. If it turned out fantastic this time, then that is the way to go. Some trim all the fat off of it so it doesn't really matter.
    1 point
  35. Chasdev

    Don't drool, I did

    Cool, will do!
    1 point
  36. Keebler

    Don't drool, I did

    Go to any Korean grocery store and ask for beef Kalbi. They will sell some sweet, pear based, marinades for it that are delicious too!
    1 point
  37. I was thinking blueberries over cream cheese, then did some searches on Galettes and found many that just use fruit by itself. So an apple pie filling, peaches, etc would be great in this. I think the trick is not to load it with filling. I'm definitely making this again with some sort of fruit.
    1 point
  38. ckreef

    Don't drool, I did

    I thought I was looking at pork belly at first. Great cook.5
    1 point
  39. Chasdev

    Don't drool, I did

    I've never seen them cut that way, did you buy them or cut them yourself? In any case it looks like a great idea, I would love to give that a try!
    1 point
  40. Drusen

    Don't drool, I did

    Looks oh so delicious
    1 point
  41. Smoked and reverse seared tri tip paired with some shrimp and veggies cooked teppanyaki style on the griddled. Steak was paired with a chimichuri sauce, and Japanese yum yum sauce for the shrimp and veggies.
    1 point
  42. Mr Cue

    Hamburger Quesadilla

    Was thinking the same. I season mine with adobo and Sazón then cook like a smash burger. Top with a mexi-blend cheese, lettuce, pico, and guac, then seal the ‘dilla. Mmmmm.
    1 point
  43. buckleybj

    3 butts - trying to plan

    This is so true. Every time I think I've bombed it, every one seems to love it! All I can think is imagine if I had done it like I wanted.
    1 point
  44. Holy hell.... assembling out out of the box on my BJ3 was not that bad... Today I pulled the firebox to clean, and putting the SOB back together was like trying to land the mars rover! my wife came out to check on me... took one look at my face, didn’t say a word, turned and went back inside. pro move by her. Still don’t know if I gave them all sat perfectly under the steel ring, but I said to myself “no bad days, man...” and just let it roll. wowsers (revision candidate!)
    1 point
  45. pmillen

    New kamado cooking channel

    You've given it a polished look. I like the detail you provide making it easier to duplicate your cook, as opposed to so many posts that amount to, "Look what I did." I find them annoying and useless. Kamadoguru's Blackstone Cooking thread is a prime example, but it's several pages long so some people must enjoy posts without How-To detail. It would help me if you would also post the recipe in the comments below the video so I can Show More and copy/paste it into my recipe file. I also subscribed and am looking forward to more.
    1 point
  46. boxed big joe 2 on a 40x48 pallet is just under 500 lbs. shipping weight, boxed big joe 3 on a 40x48 pallet is just over 500 lbs. shipping weight, we put them on our shipping scale some time back. I talked to the guys about weighing them empty (base, dome, hinge) to get an idea what weight folks are moving to get the grill set-up. Just gotta find time to do it......maybe make a video on it, compare to other grills and such. t
    1 point
  47. CkKamado

    Kong

    I have had the Kong for around 8 months now and can report that there are no issues maintaining temps. I have smoked ribs at least a dozen times for 6 hours and once you get it dialed in at 225 it will hold for hours. It's a great value. Everything on it is durable and built to last. I would recommend it for sure.
    1 point
  48. I have never tried the Jealous Devil lump but I am a big fan of Fogo. I always order it direct from Fogo, when they have a sale. My other choice is KJ Big Block when I can get it at a roadshow. I stopped using Royal Oak, even though it's cheap, because it changed from what it was and I started getting way too many small pieces and it started giving off lots of white smoke when it was getting started.
    1 point
This leaderboard is set to New York/GMT-04:00
×
×
  • Create New...