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Showing content with the highest reputation on 09/26/2019 in all areas

  1. 8 points

    Brunswick Stew

    I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else! A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself. Here's the Brunswick Stew after simmering for that time - I just had to make some Cornbread to serve with it - Plated for lunch - It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations. Regards, -lunchman
  2. 3 points

    Hump Day filets

  3. 2 points
    John Setzler

    Questions about the SloRoller

    Even if the airflow is interrupted to the point where the sloroller is not effective in any way, you will still have an outcome that is as good as a Kamado Joe can be with the standard heat deflectors.
  4. 2 points

    Hump Day filets

    In need of a midweek adjustment. Meat and wine! Fire up Classic, season and drink. 1-2-3
  5. 2 points

    Fall Food

    Yesterday was at L&J Meats picked up a small picnic ham, fall food, threw in oven bag, smashed redskins and green beans on stove with garlic and herb. Never knew what a picnic ham was til met Sally, keep your spiral sliced hams to yourself. So much more tender and juicy
  6. 2 points

    Santa Maria Grilling Primer

    I basically agree with @K_sqrd. It really is a learn as you go. There is no magic formula for coals/heat/height. Every burn/fire is different. After a few cooks you'll begin to understand the size of the coal bed compared to the height of the grate. Just go for it. Start with steaks/flank/flat iron etc..... They are easier to judge when done and are a bit more forgiving. Poultry/chicken is a bit trickier as you can easily burn the outside and inside isn't close to being done. I'm a purist. The fire needs to be hardwood splits allowed to burn down into coals. That's the only way you're going to get that true live fire smoked flavor profile. Can't wait to see what you cook up.
  7. 2 points
    Thanks for the tips. I fired up the kamado. Put the grill grate in the low position, waited for dome to go north of 450. And boom! Got the criss cross pattern. Made a beautiful medium rare filet for my wife. And a rare for me.
  8. 1 point

    Dave has a new Kamado Joe

    Hey all, I recently purchased a Kamado Joe Classic III. It's taking forever to get here, but it's schedule to finally be delivered on Saturday Oct. 5th. I'm a transplanted Texan living in the US Northeast. I used to have a cheap tube smoker, but when I sold my house; didn't keep it. I bought a new home last year and finally decided it was time to buy a real smoker / grill and KJC3 was the one I decided upon. I already know the first question I will have and it's how to properly bring the heat up so I don't over shoot. (or bring it up looking good to only over shoot an hour later) Anyone have a link to an article or post about how to manage this before I wreck my first attempt? Anyhow, glad to be here and hope to learn to use my KJ from all of you! Dave
  9. 1 point

    Buffalo Bill's Bison Meatloaf

    The Mix Meatloaf... bison 12 oz., burger 6oz,. roasted garlic bulb, sautéed Vidalia onion, Worcestershire, beef stock, s&p, egg, couple drops liquid smoke, rub , BBQ sauce, multi grain bread crumbs cheesy potatoes
  10. 1 point

    Ribeyes on grill

    Sal and I went to L&J meats owner has been a friend since kindergarten, we buy prime at choice prices it's non graded, today picked up a beautiful rib eye. Reverse seared to 130 with garlic/herb asparagus and Cajun grilled shrimp Did little baby zucchini inside with shore lunch Cajun and Sal's homemade remeoulade sauce. Steak so tender was hard to flip on grill
  11. 1 point
    About the only advantage I can see is.............nah never mind, stick with my KJ"s
  12. 1 point

    Brunswick Stew

    If you want to get creative with the meats, I have several groundhogs you can try in a stew. I won’t charge you a thing. Just stop by and take them as a gift.
  13. 1 point

    Brunswick Stew

    I live in the South. I'll try anyone's (or any restaurants) Brunswick Stew. There's a lot of bad Brunswick Stew out there. I like it nice and chunky and @lunchman's looked really good. @lunchman my only suggestions for a future version is Dutch oven (no top) in the kamado with some wood chunks at 300* for 6 or 8 hours. Add some chicken stock as you go to make up for evaporation. Also don't add all your extras at the very begining. I usually put okra and chunks of pulled port in about an hour or so before the end. If you put the pulled pork in at the beginning of a 6 or 8 hour cook you won't have chunks anymore it'll be little shreds.
  14. 1 point

    Dave has a new Kamado Joe

    Welcome, Dave, glad to have you and your, hopefully soon to be delivered, KJ with us. You will find that a kamado is much more than just another BBQ or smoker. A kamado is actually more like a charcoal fired convection oven than anything else. With a kamado, you can cook all the BBQ classics but also bake breads, pies, pizza, make braises, cook fancy and complicated recipes, and tackle pretty much anything you can cook your kitchen oven. Enjoy your new grill and the forum conversation as well.
  15. 1 point
    Yeah Scott I spoke with TK and am aware of his newer creation. His size 22"" isn't quite big enough, I think I'd like a 24" diameter grill. Thanks for your help, Best Dick
  16. 1 point

    Brunswick Stew

    Just tried Brunswick stew for the first time about a month ago when I was down in Atlanta. And I must say I truly enjoyed it. And yours looks even better than the one I had.
  17. 1 point

    Santa Maria Grilling Primer

    My comment was more wood splits compared to lump or briquettes not height of flames. What you will find is these grills can get screaming hot. Managing that heat is the trick.
  18. 1 point

    Brunswick Stew

    Great looking Brunswick Stew. I make it all the time. I have some pulled pork set aside in the freezer waiting to be made into Brunswick Stew. Was going to do it last weekend but Mrs skreef made her challenge cook instead. Maybe I'll get to it this weekend.
  19. 1 point
  20. 1 point
    Old Red

    Whatcha’ Got Cooking

    In the grocery the other day I saw boneless pork shoulder @$1.29 and this 9# piece came home with me. Will be using some of the leftover for the brunswick stew lunchman posted.
  21. 1 point

    Brunswick Stew

    I will be making this to freeze for the upcoming ice fishing season!!!
  22. 1 point
    John Setzler

    Santa Maria Grilling Primer

    I'd love to have a santa maria style grill if i had space to put another grill around here. That style of grilling is just like cooking over a camp fire. it's no different. Your santa maria grill is a patio based camp fire pit It's probably one of the most fundamental methods of cooking over fire short of a straight camp fire. You just have to let go of notions of temperature.
  23. 1 point
    John Setzler

    Brunswick Stew

    I am out of pulled pork. I need to make myself some more leftover pulled pork to have in the freezer
  24. 1 point

    Brunswick Stew

    Looks like a great meal!
  25. 1 point
    Scott Roberts

    Santa Maria Grilling Primer

    I was thinking just that for a thick steak start low finish high! Scott
  26. 1 point

    Santa Maria Grilling Primer

    Paella works really well on one of these grills. With the ability to move coals around and change your grate height controlling the heat to the bottom of a paella pan is pretty easy. Also forward searing steaks works really well and yeilds better results than reverse searing in my opinion. At this point paella and steaks are exclusively done on my NuKe Delta grill.
  27. 1 point
    Scott Roberts

    Santa Maria Grilling Primer

    I can't wait to try mine this weekend! Scott
  28. 1 point

    Grate Cleaner

    Good idea - thanks
  29. 1 point

    Santa Maria Grilling Primer

    Welcome to Santa Maria grilling. Learning how to grill on one is kind of a "trial and error" and "seat of the pants" activity. > Grilling with flames licking the meat or just using only coals is your choice. Using only hot coals provides a more consistent heat source whereas you will probably have to monitor the flame method more carefully. With the flame method you may also have to have the meat grate a bit higher to avoid burning and possible flareups. > Controlling the temperature is done by both the size of your heat source and the height of the grate above the coals, as you said. You might try getting a bed of coals going and put a couple of hamburgers on with the grate about 8 - 10 inches above the coals as a starting point. Raise or lower the grate as needed. Larger cooks such as a rib roast, ribs or turkey will require a larger heat source and the meat grate will need to be higher for a slower cook at a lower temp. Longer cooks may require adding more charcoal as the cook progresses. Easily done. > Searing temps - lower the grate closer to your heat source. One way the determine the grate temp is to hold your hand over the source and use the counting method of "1 Mississippi, 2 Mississippi, etc." Another way might be to use an oven thermometer on the grate or if you have a probe for the grate and a remote system - that would work. Searing temps are about the same as grilling on any other system - 500 - 600 deg. and up? With a a few cooks under your belt you will get a feel for the size of heat source, height of the grill, etc. For the first few cooks, try some burgers or sausages and a spatchcocked chicken or chicken parts to get an idea of what works. BTW - a couple of strips of bacon on the grate next to the 'burgs cook fast and don't curl up. Makes for a tasty bacon burger with a little cheese added. Yum! Other than that I'd say "Go For It! I think you will really enjoy grilling on it and you will find that you can do a whole variety of cooking on it.
  30. 1 point

    Meatloaf Wellington

    This is my Challenge cook Since others put a great spin on their meatloaf, I figured I better put a spin on mine. A MeatLoaf Wellington (almost a Gordan Ramsey dish) Ingredients : I got my grill up too *400 Got my mushrooms, Garlic, Salt, Pepper and Thyme cook down to expell the moisture content. Set aside. Cooked Hamburger with Smoked Pepprika, Salt, Pepper, Onion, Garlic, and Chilli Powder. Hot seared it and wrapped in Perchutio and Mushroom mixture . Then roll it in Puff Pastry. Brushed with egg and put on Grill for about 40 minutes. They are Done Served with Butternut Squash Money Shot Thanks for looking Skreef
  31. 1 point

    Flame Boss 500 vs BBQ Guru CyberQ

    I have the Flameboss 300 Wi-Fi since 2017 and it works brilliantly. Regular firmware updates and there is a Flame Boss app and My Flame Boss web site. Both work very well. The guy who invented and runs Flame Boss is a real enthusiast so support is excellent as witnessed by the software updates. The 500 was not available when I bought. Available here in the UK: https://www.bbqandsmoke.co.uk/collections/flame-boss
  32. 1 point

    Lamb Shoulder!

    Fired up the KJ for a nice lamb 'onepot'. Carrots, garlic, onion, leeks, cabbage and white wine, then topped with lots of s and p and fresh rosemary, sage, thyme and parsley (and some butter and white wine vinegar). Didn't have much time to cook so ran it at about 200c for half an hour uncovered and then put the lid on and reduced the temp to about 170c. Total cook time of about 2.5 - 3 hours. Very fatty, very rich and very tasty! Served with basmati rice with grated lemon zest and a wedge of lemon on the side to cut through the richness. Try it, it is very easy!
  33. 1 point
    Thanks for the compliments. I've only used it for 3 cooks now (1 of them today) but I really like it. I have an older Maverick 2 channel which has worked flawlessly so I thought I'd give this one a try. I'm on vacation this week so I did a pork butt today and had one on the grate, one clipped to the dome thermometer, and 2 in the shoulder (started with 1 and then said, well I do have 2). For $80 I'm pretty impressed. Here's a picture of the Pork Butt 4 hours in.
  34. 1 point

    Awesome weekend

    Very cool!! Good for you all!!
  35. 1 point
    I have not made fall off the bone ribs for a video. The bbq and grilling community looks down upon that because it ain't how they do it in bbq competitions or on bbq tv shows I get sick of hearing about how wrong things are by people who aren't open minded enough to realize that fall off the bone ribs are the best way to serve them.
  36. 1 point
    For baby backs I would give them about 2.5 hours unwrapped (rotating frequently in your case.) Slather them in the sauce of your choice and then wrap them up. Let them finish wrapped for another 1.5 hours or so. They will be falling off the bone.
  37. 1 point
    There is no such rule. We see just as many first time posters coming here to complain about customer service issues. Just keep scrolling if it bugs you.
  38. 1 point
    You might want to lighten up Mr. Cue. I haven't been here long, just getting my grill tomorrow, but In my opinion this forum is the perfect place to post Kamados for sale. Someone looking and researching will find this place, and maybe get a grill from a seller here... no matter how many posts they have. I don't run this place so that is just my 2 cents. Tom
  39. 1 point
    Hi everyone, I'm almost 50 and realized I've been working too hard and not enjoying life enough. I plan to get a large BGE as a gift to myself. I live on Kaneohe Bay....across the mountain from Honolulu. We often have pretty stiff trade winds and it's not unusual to have 15 to 20 mph winds. Over the years I've had my gas grills blow out even with the lid closed. How much of a problem will it be to get a fire started in stiff winds? It seems like the BGE is pretty sealed up so I'm assuming it won't be too much of an issue once the fire is going. Thanks for the help. Dave
  40. 1 point
    John Setzler

    Big Green Egg and strong winds

    Get an instant read thermometer for sure. I am not sure what comes with the egg you are buying but if it does not come with the Plate Setter, get that because you will need it to do indirect cooking at any temperature. I don't normally recommend this for people, but if you are going to be dealing with windy conditions regularly, I would probably recommend having a look at one of the electronic temperature control systems. These can ease the pain of dealing with temperature swings caused by the wind. I own several of these things but in your case I would have a look at the Flame Boss 300. The new Flame Boss 400 is a smaller scale solution but I can't speak intelligently on that one yet because mine just arrived today. I DO have the Flame Boss 200 which is basically the same thing as the 300 but it only reads one meat probe instead of 3. These things turn your grill into a computer controlled oven and can be quite nice in your situation. You have wifi access and control of your grill from anywhere you have a wifi connection. There... I did it... I can't believe I just recommended that for someone! Your case could very well warrant this recommendation! Cheers and welcome to the Kamado grilling community!
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