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Showing content with the highest reputation on 09/02/2019 in all areas

  1. nomnom

    Porterhouse!

    Can't beat a good porterhouse, this week managed to get my hands on some locally sourced beef (literally raised about 5 miles from where we live) that had been dry aged for 28 days.... Cooked it indirect until the internal was 45c and then seared until mid 50s. Used basic SPG combination to let the meat flavour shine. Absolutely delicious! Just a tip, when cooking the first stage indirect, be sure to put the fillet part furtherest from the heat source, otherwise you could end up with a medium sirloin and overdone fillet....not good.
    8 points
  2. gotzero

    Kamado Tandoor

    I have been threading to do this for ages, but the arrival of a full supermarket sized Indian only grocery store (actually vegetarian Indian only...) motivated me. I can now get any Indian spice I want and that is turning a lot of gears. I recently got set up to weld stainless steel outside, an awesome capability to have for barbecue tinkering. A ring bender and a whole bunch of 304 1/4" round stainless later and I was able to start mocking things up. Making a ring to fit in the divide and conquer rack is nice and easy, something I am going to keep in mind for other accessories. I measured everything several times, verified available space, did the geometry, and tacked everything together for a test fit, which was good because, it did not fit. I am not sure where I made my error, but the kamado would not close. I broke the tack welds, cut an inch off of each straight spacer, milled the cut ends concave again, and tried again. Now everything fit perfectly. Clearance with lid closed. Off to get all the right ingredients and then getting marinading. Look for results this week!
    3 points
  3. dman

    Golf and spares

    Quick 18 this morning. Usual today, couple of doubles, no birdies and lots of pars, 84. Done by 10:00 am so time for those St Louis spares I picked up Friday. Rubbed and sitting while Big Joe gets up to temp. Joe likes 275 so that’s what we’ll do with a few Hickory chunks. Hopefully be done by 1:30 or so.
    3 points
  4. ¡ƃuᴉzɐɯɐ sʞool ʇᴉ ʇnq ɐzzᴉd uʍop-ǝpᴉsdn ɟo pɹɐǝɥ ɹǝʌǝN
    3 points
  5. ckreef

    Nothing but WFO money!

    Pepperoni and green pepper upside-down pizza and a pan pizza (1/2 sausage, 1/2 ham and Pineapple). The upside-down pizza was a surprisingly good pizza. Will be doing that again for sure.
    3 points
  6. Nnank76

    Fathers Day cook

    So it was Fathers Day here in Oz this weekend and I was lucky enough you get given some cast iron skillets. So I thought to break one in Id roast up some potatoes in them and grill some steaks to go with them. Came up trumps and I cant wait to use them more!
    2 points
  7. You buying one? You buying one?
    2 points
  8. It is a little late in the year for most fruit from our garden, but we have an abundance of peppers that will probably produce for another month of two. A few days ago, I started hickory smoking red ripe jalapeños to make chipotle powder. I am going to have a ton of these this year and I am very excited. Today, I added the ground chipotle powder with other herbs and spices and vinegar and then added this to ground pork to make chorizo. Off to the griddle to cook the meat. Once that was done, I mixed some more chipotle powder and heat-softened queso fresco together (which gives the cheese a nice color and kick), and then mixed that combination with chorizo. We have beautiful purple bell peppers that thought would make a great base for a stuffed pepper dish. In goes the chorizo and cheese combo, topped with taco cheese, and then off to the kamado for a little hickory smoke and some heat. I took out the peppers and discovered something surprising. I cooked off the purple! When I smoke green peppers, the color usually dulls quite a bit. When I smoked the purple skinned ones, the end result was a smoked pepper with a deep green color. Not what I expected, but really neat! Added some orange bell from the garden and a red jalapeño slice and then onto the plate. These were gone in an instant and I have enough chorizo to last through the long weekend of late rising family breakfasts. I am probably going to do a variant of this a lot during football season. I have no idea if this is possible, but I am going to start looking for purple jalapeños so I could smoke them and end up with the satisfying deep green.
    1 point
  9. freddyjbbq

    Nothing but WFO money!

    Ya, it looks great and has a serious cool factor !
    1 point
  10. Brings back memories of my tent early camping , 2 cement blocks and a oven grate,you do not want to cook in the flames wait for coals
    1 point
  11. SmallBBQr

    Lighting...

    Been using MAPP or Propane for years. Tried numerous other methods, and I just keep coming back to the torch.
    1 point
  12. 1 point
  13. ckreef

    Nothing but WFO money!

    It was the bomb. Could have used another 5 minutes to crisp up the pepperoni a bit more. No worries. Going to try that again really soon and I think I can hit the bulls eye next time.
    1 point
  14. dman

    Golf and spares

    Wrapped with 1/2 cup of merlot and both back in for 45 minutes the check. Shooting for 2 1/2 hours total.
    1 point
  15. keeperovdeflame

    Grill Clean UP

    Welcome, glad to have you with us. I generally brush the grill grate with a steel long handled brush when I shut down the grill after a cook. After that I may hit it with one of those synthetic steel wool pads made by 3M when the grate is cold before a cook. I give all my grates a soak in Professional Brewers Wash every 6 months to a year. A 24 hr soak loosens probably 95 percent of the gunk and allows it to come off with a short handled scrub brush. I leave well enough alone, and don't work to hard to get the stubborn little patches. No Harm No Foul. Happy cooking
    1 point
  16. T_om

    Interesting Announcement

    Pellets are not something I would ever consider... overpriced and underperforming from my experience with friends using them...but folks do what they want to do. Tom
    1 point
  17. Jack.

    Grill Clean UP

    Welcome MichaelBr.
    1 point
  18. @fafrd i took some readings of the hearth with the IR Gun last evening. The hearth temp got up to 1100f during light up. when the coal bed got looking like it does when I would normally cook, ambient temp was about 725 & the cooking hearth was reading 800 - 900f. couldn't really calculate times without a helper but my guesstimates are: 45 seconds from launch to 1st turn, 15 seconds to next turn 15 seconds to start doming & about 15-20 seconds in the dome. 100 Caputo 00 pizzeria flour 62% hyd 2% salt 1.5 g IDY 12 hour bulk rise room temp balled up 250g & cold ferm about 18 hours
    1 point
  19. 1 point
  20. skreef

    Fav accessory

    My fav accessory is @ckreef. It works great on all my meals. Only thing, it's one of a kind......
    1 point
  21. skreef

    Texas Chili

    Hey @philpom. Love Chili. That looks Droolicous. One of my "one dish cooks" favorites. No one here eats Chili but me, so hard to do all the work when it's only me. So sad... I will take a bowl of yours any day. Great cook.
    1 point
  22. This is super helpful Dave, thank you!!!
    1 point
  23. Family_cook

    Texas Chili

    Made Philpom's recipe today for the LSU/Georgia game. Instant fan. Added a skillet cornbread.
    1 point
  24. BobE

    New Introduction - LJS here

    Welcome to the forum, it sounds like your're putting the Akorn to good use. Very nice looking pizza, thanks for sharing the pics
    1 point
  25. Welcome aboard from a Canadian Akorn nut! I've had mine for almost 8 years and it's still going strong. Be sure to post some photos!
    1 point
  26. You will also find that the folks here are focused on using these great cookers and you won't see any "my grill beats your grill" arguments here. Tom
    1 point
  27. It's one of these things that doesn't matter that much as long as you do whatever you do the same way every time. MY way is not the right way. It's right for me though. I just like to share my way so others can consider it
    1 point
  28. Mostly butter and brown sugar but there was some fruit involved for this cook so I think it counts baked at about 400 for 35 min ... no smoke this time around lol
    1 point
  29. I had in mind to make something with peaches, and then I saw this month's challenge. Perfect timing. Then I saw the recent Food Wishes post for "Baltimore Peach Cake", which confused me for two reasons. First, I'd never heard it called that, I suppose for the same reason no one in Houston would ask for "Texas Brisket". Secondly, it just didn't look like my grandmother's peach cake. Too thick, too bready. Luckily, I had her recipe in an archive, so here we go. For the peaches, I recommend some that haven't ripened yet so they'll slice easier. Since my cast iron wasn't quite big enough, I did use a regular pan for the leftovers and tossed it in the oven. You know, compare and contrast. Even though I used baking powder as the rising agent, it puffed up way more than I remember as a kid. I wonder if Granny used less. I'm also trying to remember if she left it a bit doughy and under-baked, more like a Danish pastry. Anyway, plate with some homemade whipped cream and sprinkle with a dash of cinnamon sugar. Since I still had some peaches left over, I chopped them up to make a peach salsa. Peaches, a bit of onion, green pepper, lime juice, honey, and cilantro. Shrimp were marinated in olive oil, lime juice, cayenne, chili powder, and sweet pepper sauce. Grill until done, then make tacos with the salsa and some crunchy slaw. Corn was also grilled and served with butter and Old Bay.
    1 point
  30. Stinga

    Texas Chili

    Made this chili yesterday... it was outstanding.... Everyone loved it.... A keeper for sure.. Thank you!
    1 point
  31. I use the SmartFire https://smartfirebbq.com and love it. It hasn't been without issues. They got a bad batch of probes from their supplier and mine arrived with a DOA fan. Fault was diagnosed and a new fan sent out on the same day. Probes have been replaced and unit is working brilliantly. It does help that I can track the manufacturer down at our local bbq competitions if necessary.
    1 point
  32. @fotomatt1 - if you're using Cast Iron, don't use it for high temp cooks, sears, etc.. You'll strip the seasoning right off in a big hurry. Then you've got to deal with rust and that's no fun. Been there done that.
    1 point
  33. We ( the wife mainly ) built this last summer.
    1 point
  34. Naaaaa we only build things here... I'm thinking something along these lines:
    1 point
  35. Looking forward to the ideas shared and generated out of this one...I'm cooking out on a few pavers next to the garden for now, but eventually I'll build a bigger patio/platform and add-on from there...Some cool pics of projects out there on the web, but forum won't let me cut and past them. (probably for good reason)
    1 point
  36. Greetings and welcome to Kamado Guru! Please take a moment here to introduce yourself to the forum. Tell us anything you would like us to know about you including what type of Kamado oven you have or hope to buy! Please don't forget to update your profile information through the User Control Panel!
    1 point
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