Jump to content

Leaderboard


Popular Content

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

  1. 5 points
    Picked up a Prime Tomahawk Ribeye yesterday . First did a 24 hour dry salt brine. Brought my new to me Komodo Kamado 23 Ultimate to 250 degrees , cooked for about an hour to 120 ( had a pan of zucchini ,sweet potatoes, onions garlic ,corn, jalapeños ,mushrooms , and tomatoes underneath ) .Brought coals up to 600 and seared to medium rare. Did a cutting board sauce under the steak to finish it off. It came out delicious . Here are some pics.
  2. 4 points
    Bgosnell151

    Whatcha’ Got Cooking

    Did a seven bone on the KJ today. Pulled it and put it in some fiery chili.
  3. 3 points
    AK-g

    boring roast dinner

    I decided to do a really basic Roast dinner yesterday, basic roast chicken and a basic roast beef. why?...just to compare to the fan assisted oven and see if there is a difference. A big difference! chicken was over cooked but still juicier than normal and with the slight smokey flavour. It was also nice to have a cool kitchen for a change hehe. I might use some of the leftover beef for a curry later in the week:)
  4. 3 points
    Wow, thank you for the detailed reply. This actually helped me a lot. I didn't see it until Friday evening, but it got me to put the meat on before I was planning. So to sum up the cook.... For a quick bit of background, we had out of town guests in that stayed with us Friday to Sunday. I bought a brisket and small pork shoulder as we were hosting a BBQ Saturday. I live in Chicago so I was out for the Bears game Thursday night and since it was such a dumpster fire, a lot of drinking was done. This led to a really tired and hung over me on Friday. So I was dragging all day and super tired. I saw Frank's response to my post probably around 7PM. At that point I decided I needed to get the brisket on before 11 as originally planned. The brisket was a prime full packer, 15.5 lbs. I trimmed it pretty aggressively and did a salt and pepper rub around 5PM. I put it back in the fridge until I was ready to smoke. I also trimmed the pork shoulder a bit and used one of the random seasonings I had. It was a small 4.5lbs. I lit my joe at 8:30. I was following John's advice from another post about prepping for an overnight, so I brought the grill to about 175 then started slowing it down. It rose very slowly to 225 and then went past it just slightly to around 230. It was 9:30 so I put the brisket on but then the temperature didn't want to rise past 195 so I opened it up just slightly and it got to 220 and started holding there. At this point it was about 11 and due to the Bears game hangover, I was struggling to stay away. I was in bed but at about 12:30 I got a high temp alarm at 240. If I was sure it was going to hold at 240, I'd probably have left it but I didn't want it to keep rising, so I went outside and made a small adjustment. At this point I fell asleep from 1-3:30AM but was awoken with a low temp alarm at 199. From 3:30 to about 4 I was having a tough time getting it above 200, I was afraid the coals might have gone out but that didn't make much sense to me (and they didn't) but I didn't want to over correct. I took a peak at 4AM for the first time because it had hit 160 so I was thinking about wrapping. To my disappointment the park didn't look good at all. Frankly there wasn't much there. I wasn't sure if it was because the temperature was too low or what. At this point I got a little more aggressive and raised the temperature to about 250. I checked it again at 6am (I think it was at that time, lack of sleep now has me very foggy). and the bark looked so much better, much more what I was expecting. I took the brisket off and wrapped it in butcher paper and put it back on. I removed the pork shoulder, wrapped in foil and put in a couple tablespoons of apple juice. I got them both back on the grill and raised the temp to about 275. The reasoning behind this was I was afraid I under estimated the cooking time and with people coming over as early as 2, I didn't want to chance it. At this point I was able to get about an hour of nap time in. My internal probe hit 205 around 9:30 AM. I was a little nervous just because it was earlier than I planned but when I probed, it was amazingly tender all over. Both the point and flat, same with the pork. So at this point I was cautiously optimistic that it was going to be OK. I wrapped them in a towel and put them in a cooler to rest. They sat there from 9:15AM to about 4PM. Since the Joe was still going, I made a jalapeno corn bread in a skillet as well as John's beer pretzels/beer cheese as an appetizer. When I finally took them both out, I was relieved. The bone slid right out of the pork and it just fell right apart. The bark on the brisket looked great. The point pulled away from the flat almost without the use of a knife. I just cut a bit of the leftover fat off and started slicing. I cut up some burnt ends as well. This was definitely a learning experience and I made a lot of mistakes but in the end, everyone loved the food. I've had a lot of trouble holding at a temperature, especially at 225. I really need to work on that. Between all the beer and BBQ, I was passed out by 10PM and I used yesterday as a recovery day. I can't wait until I'm more proficient managing the grill. Even when I had time to close my eyes I couldn't sleep because I was nervous it was going to spike or drop. Thanks for all the advice here!
  5. 3 points
  6. 2 points
    John Setzler

    The Kamado Book of Knowledge

    Here's a little project i have been working on recently. Feel free to download and share...... I may update this periodically as inspired and I will post those updates here... KamadoBOKv1_0.pdf
  7. 2 points
    KismetKamado

    Rolled Omelette

    Bought a new pan - mainly because it was unusual and interesting and cheap. Then did some googling and figured out what to do with it. Made my first rolled omelette today. Turned out not too bad. Sautéed some jalapeños, Fresno’s, onion and chopped up bacon and added to my egg mixture. Put the first layer in and let it firm up enough to roll it. Added the next layer lifting up the first enough to let it run under a bit. Cooked until almost fully set and rolled making room for the next pour. Carried this on several times. Ended up with a nice rolled omelette. Fillings were spread evenly throughout. Now I just need to remember to add cheese next time! Cut a couple of slices and put on an English muffin with some cheese to make an omelette sandwich of sorts. Tasty breakfast and still have half left to do the same thing with tomorrow.
  8. 2 points
    My bamboo handle disintegrated last winter and the side tables were also coming apart. I don't particularly like the look of the HDPE tables, especially on the black grill, so I made my own replacement with some Jatoba wood, which is a type of Brazilian cherry wood. Really happy with the way it turned out and my KJ looks better than new!
  9. 2 points
    72 hours. @Bgosnell151 here is the recipe I used. I've done this many times and it turns out excellent every time. CANADIAN BACON The brine contains the following: 4 liters of water 350 grams of kosher salt 225 grams sugar 42 grams pink salt (Prague No. 1) 1 bunch of fresh thyme 1 bunch of fresh sage 2 cloves of peeled and smashed garlic Place in a pot and bring to a boil. Cool on the counter for a few hours and then chill in the fridge. The next day when it is cold, cut up a 10-12lb pork loin into thirds and then pour the brine. Brine for 72 hours. Turn the loins over after 24 hours. Dry off and chill uncovered for 24 hours. Smoke at 200F until IT of 150F. Chill overnight (uncovered) and then slice and eat. Freeze what you don’t eat in small portions. It lasts several months in the freezer.
  10. 2 points
    len440

    Newbie advice

    Nice looking pork. The sooty stuff on the kamado i like to think of as MEAT LOVE
  11. 2 points
    I'm not sure if it is a coincidence or not but within minutes of posting the OP, Dansons sent me an email. They now have stated that deflectors only have a 1 year warranty and they wouldn't honor my warranty request even if they had sold it to me. Again, just an FYI.
  12. 2 points
    Family_cook

    Whatcha’ Got Cooking

    Put on a pork shoulder last night at 9:00. Just scored the fat cap and rubbed and injected. Set the temp at 200. I got up at 3:30 in the morning to check the temp. The Tip Top Temp was still locked in at 200. Meat probe currently at 194. I will check it at 195 for tenderness, pull, wrap and put in the cooler.
  13. 2 points
    prowe

    Interesting Announcement

    Freddy , I expect you to prepare a Detroit style pizza on that treager prior to every pats game this year. Perhaps two pies before playoff games. Nice work.
  14. 1 point
    Hi Everyone. I've been looking through the forums and other online resources and I see a bit of conflicting info. I'm going to try my first overnight brisket smoke tomorrow night. We're having a BBQ on Saturday so I'm going to try getting this on the grill Friday night around 11PM-12AM. I've read John's tips on getting the grill stable before leaving it so I'm good there. I should be picking up a full packer brisket tonight. My goal is to leave it whole, trim it and and a salt and pepper rub Friday morning then put it in the fridge until I'm ready to cook. My big questions are 1) Should I do a simple beef broth based injection? Not so much for flavor but more the added moisture which brings me to question 2) Should I plan on wrapping this? I was hoping to get it on around midnight and sleep till 6am or so. But if I have to wrap it, that could happen around 4am or so. If I have to get up, that's fine, I'm just more curious about whether it's needed or not. I don't want the brisket to dry out. Usually the store has Prime full packers around 14-16 lbs, so thats what I'm hoping for. I'm still new to smoking so any advice is appreciated! I'll be cooking on my KJ Big Joe II
  15. 1 point
    EDIT: Sorry, I posted this in the wrong forum. Hoping one of the mods can move it to the Kamado Cooking and Discussion page. Cured and smoked a pork loin this weekend with apple and cherry wood chunks. Turned out great as always. Reverse seared a London Broil with activated charcoal based rub to make use of the smoking wood that was still going strong.
  16. 1 point
    dpaff

    First Brisket

    After thinking about it for a few years I finally got around to smoking my first brisket, just the flat and not a very big one. Took about 10 1/2 hours on my Akorn, then wrapped into the foil and into the cooler with some towels for 2 hours. Just a salt and pepper rub, nothing fancy. If I say myself it turned out very tasty and tender.
  17. 1 point
    HuwGT

    Greetings to from London England.

    I have used gas BBQs for the last 20 or so years to grill burgers, chicken, steak, lamb and pork, lid open and with nothing more adventurous than a tikka marinade for the chicken and a middle eastern paste for the lamb, so no smoking, no brining or 24 hour infusing meat rubs. With the help of a large contribution from my wife for my 60th Birthday, I’ve now purchased a Kamado Big Joe 3, along with Meathead's eye-opening book, ‘The Science of Great Barbecue’. I’m now looking forward to discovering a new world of cooking and taste using Big Joe 3, together with advice from the book, this forum and the Kamado Joe channel.
  18. 1 point
    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.
  19. 1 point
    Rose

    Brand new to this in Madison, CT

    HI Everyone, I'm Rose and am completely new to this. I finally got my Kamado Big Joe 3 assembled the other day and had my first cook. Not the best start as I didn't put enough charcoal in. Lesson learned. Cannot wait to make the chicken in John's video using the slow roller. I am definitely going to learn how to become proficient by watching and learning from these videos. Thanks to all in advance! Rose
  20. 1 point
    I recently mentioned in another threat that if you have the heat deflector in the low position it can be difficult to reach higher temps but 400 deg or even 450 should not be difficult. With a 3/4 full firebox, light the fire before installing the heat deflector and grill and leave the lid open. Get the fire going strong and then install the configuration you want. You will easily get to 400+ with this technique.
  21. 1 point
    I have a kamado joe 3 and with the bottom vent fully open and the slider on the top vent moved all the way to right itll settle at 375-400. If i need to go higher, The top vent can be pushed to the side making it fully open and it climbs until I put the vent back in place. Check if your brand has that ability. Im pretty sure every manufacturer does
  22. 1 point
    If your wanting to bake at a higher temp, fully open the top vent and bottom vent. If your grilling then just take em out
  23. 1 point
    There's two types of concrete slab, those that have cracked, and those that are about to crack.... Lovely table
  24. 1 point
    Just a heads up that Dansons is playing games with their "warranty" and is saying that their warranty only applies to items purchased directly from them. It's just a warning for potential buyers that you may have issues getting things handled down the road with Dansons to honor their warranties. I know that I have read things in the past where Dansons CSR told folks to take their kamados back to Costco/etc. if they had issues rather than working directly with the customer to resolve the warranty claim. I recently attempted to get some warranty support on a cracked/broken deflector and after providing my proof of purchase w/ pictures, this is the back and forth between myself and Dansons CSR : Dansons CSR: "This was ordered through store name so you would need to contact them for a replacement or refund on it." I replied with: "Why? Doesn't PitBoss/Dansons have a warranty?" Dansons CSR: "We do if it purchased directly through us." In other words, they are saying that retailers warranty their items which is pretty much BS. I've actually had good luck with Dansons in the past getting support for my 2016 PitBoss K24 so, I was really surprised that they are giving me the run-around this time. I'm actually very concerned at this point on whether their Lifetime Warranty is worth anything at all. The saving grace is that Costco will bail them out by returning the item if necessary. Other retailers are simply not going to allow returns on items outside of their normal return policy despite what Dansons might say. It might be that they were having an off day but the CSR was unwilling to budge from their stance. In any case, this is just my experience and should serve as a PSA for potential buyers.
  25. 1 point
    AK-g

    Whatcha’ Got Cooking

    butter pie from last month
  26. 1 point
    AK-g

    Newbie advice

    I will have to keep an eye out for those cast iron pots, been after one for a while now pork looks really good!
  27. 1 point
    1. What Kamado cooker you are using? Kamado Joe Classic 2 2. What temperature controller do you have? Fireboard with Fireboard fan 3. What are your vent and fan settings on your Kamado? (Pictures when available) No fan Controls, Top vent open about halfway to the first notch. 4. Where do you place your ambient probe for temperature control? (Pictures when available) I put my "grate temp" probe on the grate about an inch inside the heat deflectors. 5. At what point on your cook you let the controller to take over I get the grill to cooking temp then put on the controller. I let that run for about 15 min before I add the meat. 6. Please share the graph from your temperature control with eventual fan output 7. What do you love about your controller? I have all the faith in the world in my KJ, but I definitely sleep better at night knowing that when I get up that everything should be as I left it. I had a few occasions where the wind picked up a or started raining badly and my cooks were almost ruined. This little thing puts all that out of mind. Plus asking alexa the grill temp while I'm watching football or doing some things around the house is really nice. 8. What would you improve about your controller? I hate the fan. I have a really hard time getting the fan in place as well as making sure the damper closes tight to it. I'm looking for a better solution. When buying I wanted to keep it all "Fireboard" I love the controller but the fan sucks. 9. Anything else you want to share Looks like the pit viper fan is the way to go. 10. And last but not least, share pictures of your cook
  28. 1 point
    JohnnyAppetizer

    Newbie advice

    Made this last night on the little kettle grill from Aldi. Looked just like yours, GF liked them. Thanks for the idea, always looking for ways to jazz up the regular dinner items.
  29. 1 point
    Aj89

    Newbie advice

    Also did my Sunday roast on it last night. Roast pork shoulder (Boston butt to you yanks?) about an hour and a bit at 200°C over apple pellets. Came out perfect, only real issue was too much smoke. Crackling wasn't as good as I'd have liked, but when her indoors doesn't like crispy crackling, I'm not that fussed!
  30. 1 point
    Aj89

    Monolith advice please!

    Did a roast pork last night. Was so juicy. Just over an hour to cook at 200C. What impressed me was how easy it is to keep the temp stable. Crackling wasn't as crispy as I'd liked and I think I overdid it on the smoking chips. But otherwise, a great cook!
  31. 1 point
    Any chance you can share how you did the Canadian Bacon?
  32. 1 point
    Everything looks great! I think we would enjoy curing and smoking a pork loin like that. Going to have to give it a try some time. And a nice dark color on that London broil with the rub you used. How long did you brine the pork loin for, @Beermachine?
  33. 1 point
    freddyjbbq

    Interesting Announcement

    We did a little Detroit Style Pizza in our Timberline 1300 tonight for the Patriots game.
  34. 1 point
    Nnank76

    First Brisket

    Very nice. Making me hungry!
  35. 1 point
    Welcome. Congrats. Please stop by and introduce yourself. As for tips. 1) ask as many questions as you like. 2) read the manual 3) watch all of Johns videos 4) learn fire temp management before cooking. Practice, 250, 350, 450 before adding protein. If you can’t get to temp, it’s probably a lack of air flow. Start there.
  36. 1 point
    Tongmaster

    Whatcha’ Got Cooking

    Bone-in roast leg of lamb
  37. 1 point
    len440

    Newbie advice

    only thing i can see wrong is the grill is way toooooo clean, needs some ribs and butts done in it . Those burgers look great, do you guys really call them burgers ? Took me a while to figure out a banger was. Learned it in King Ralph. Sad we have to learn about another country from silly movies. All kidding aside, your off to a good start with Monolith.
  38. 1 point
    gotzero

    Whatcha’ Got Cooking

    Smoking more peppers. Shi####os on the top, jalapeños on the bottom.
  39. 1 point
    I go 130*F on the sous vide bath, followed by a quick sear (about half a minute on each side). Heres a good write-up on sous vide halibut: https://www.seriouseats.com/2016/09/food-lab-complete-guide-to-sous-vide-halibut.html
  40. 1 point
    Aj89

    Newbie advice

    Yeah. Monolith Classic Pro
  41. 1 point
    KismetKamado

    Blackstone cooking

    Been a bit under the weather. No grand weekend cooks in mind. Barely had enough moxie to get the lawn mowed really.... Leftover steak and a fresh roasted chile haul Mr. KK scored today inspired a quick and easy dinner on the 17” Blackstone. Always have peppers and onions in the house. These peppers were a fun multicolored variety I found in the store last week. Added the roasted green Chile’s and some thin sliced leftover steak shortly thereafter. Pushed the fixings to the side and got the quesadillas going....too easy. Not bad for an unplanned, quick and easy dinner....
  42. 1 point
    len440

    Lighting...

    Some of the white smoke on start up might be related to the brand of charcoal. I've used Royal oak for a long time except for the last couple of bags was happy with it. I now use Rockwood and noticed a difference in starting. The RO smoked much more when starting it the rockwood hardly smokes at all. I think this is do to rockwood cooking(?) the wood longer. The lumps feel lighter and clink musicly when pour in the grill as they bump together. Whatever the brand wait for the smoke to clear. I've used chimneys for my regular grills but never felt the need with my Joe guess it's all a personal choice.
  43. 1 point
    Aj89

    Monolith advice please!

    Cooked some brie and caramelised onion stuffed burgers on it. Went for this one cos the build quality seemed better and it was a damn sight cheaper than the KJ. Absolutely fantastic bit of kit. Filled one side of the basket with coal and set up for indirect grilling. Cooked the burgers to about 55C and then finished off on direct heat
  44. 1 point
    Aj89

    Monolith advice please!

    Got the Monolith. Really impressive piece of kit. Just about got it in the boot of my car too!
  45. 1 point
    Aj89

    Newbie advice

    Did a smoked, brie and caramelised onion chutney stuffed burger. Came out lovely!
  46. 1 point
    John Setzler

    Griswold #3

    I got this Griswold #3 on Ebay and it just arrived today. It's really cruddy so it went into the lye bath which should remove all of it. I'll take smoe mpre pictures after get it restored...
  47. 1 point
    King19

    Newbie advice

    Pork butt is the best first cook Then do some chicken while the butt rests Then high heat burn off Then he treated like a cooking God by the family
  48. 1 point
    dman

    Hurricane Baby Backs

    Maybe me were 1 hour 15 minutes bare, 1 hour foiled with 1/2 cup of Merlot the 15 minutes for sauce. Did the leftovers tonight as a rib pizza.
  49. 1 point
    dman

    Hurricane Baby Backs

    Looks great! Did some “Thank God it didn’t come across Florida into the Gulf” ribs Monday. Kinda turbo since they only took 2.5 hours. Hope you’re safe.
  50. 1 point
    3547fl

    Hurricane Baby Backs

    They came out great, good color and very tasty. With some pan fried potatoes and peas.
This leaderboard is set to New York/GMT-05:00
×
×
  • Create New...