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

  1. 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.
    5 points
  2. Did a seven bone on the KJ today. Pulled it and put it in some fiery chili.
    4 points
  3. 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:)
    3 points
  4. 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 an
    3 points
  5. 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_1.pdf
    2 points
  6. 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.
    2 points
  7. 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!
    2 points
  8. 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 third
    2 points
  9. len440

    Newbie advice

    Nice looking pork. The sooty stuff on the kamado i like to think of as MEAT LOVE
    2 points
  10. 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.
    2 points
  11. 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.
    2 points
  12. 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.
    2 points
  13. 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
    1 point
  14. 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.
    1 point
  15. 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.
    1 point
  16. 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 a
    1 point
  17. 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 a
    1 point
  18. 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
    1 point
  19. 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.
    1 point
  20. 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
    1 point
  21. 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
    1 point
  22. 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
    1 point
  23. AK-g

    Whatcha’ Got Cooking

    butter pie from last month
    1 point
  24. 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!
    1 point
  25. 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 t
    1 point
  26. 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.
    1 point
  27. 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!
    1 point
  28. 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!
    1 point
  29. Any chance you can share how you did the Canadian Bacon?
    1 point
  30. We did a little Detroit Style Pizza in our Timberline 1300 tonight for the Patriots game.
    1 point
  31. Nnank76

    First Brisket

    Very nice. Making me hungry!
    1 point
  32. 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.
    1 point
  33. Tongmaster

    Whatcha’ Got Cooking

    Bone-in roast leg of lamb
    1 point
  34. 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.
    1 point
  35. gotzero

    Whatcha’ Got Cooking

    Smoking more peppers. Shi####os on the top, jalapeños on the bottom.
    1 point
  36. 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
    1 point
  37. Aj89

    Newbie advice

    Yeah. Monolith Classic Pro
    1 point
  38. 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.
    1 point
  39. 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
    1 point
  40. 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
    1 point
  41. Aj89

    Monolith advice please!

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

    Newbie advice

    Did a smoked, brie and caramelised onion chutney stuffed burger. Came out lovely!
    1 point
  43. 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...
    1 point
  44. Pellet grills DO work on an almost identical principle as offset stick burners. You have a high airflow environment with a very small hot burning fire. That's what I love about pellet grills. I have been working for quite a while to make my Kamado mimic that process and I have had great success with it. The resulting process is more like running a stick burner with hands on intervention every 45 minutes to an hour depending on how hot you want to run. The problem of discussing pellet grills on a forum like this is that every one here wants to compare it to their kamado. You
    1 point
  45. 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
    1 point
  46. 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.
    1 point
  47. 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.
    1 point
  48. 3547fl

    Hurricane Baby Backs

    They came out great, good color and very tasty. With some pan fried potatoes and peas.
    1 point
  49. Smokehowze

    Artisan Belly Bacon

    Artisan Belly Bacon using a 'Sweet Cure' For this bacon, I wanted to push up the sugar percentage in the equilibrium immersion cure more toward what some might refer to as a ‘Sweet Cure’ bacon at 6% sugars in the curing brine. Just to give us a taste comparison to belly bacon using lower sugar concentrations in prior bacon batches. I also slightly increased my typical salt percentage up to 2.5%. The bacon flavor after the final fridge rest has become quite uniform and well balanced throughout the meat. Quite good to eat freshly sliced (sinc
    1 point
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