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Showing content with the highest reputation on 10/11/2019 in all areas

  1. This is the first time I roasted a chicken. Watching John Setzler’s video made me wanna try it. I can’t believe how juicy this came out. The breast meat had a great amount of moisture in it. The dark meat was excellent. Im a fan, will make again.
    3 points
  2. I'm about 2-3 years out on the voyaging. I'm working out what I need in a boat, which boils down to something I must either build.... and I really don't want to build another boat..... currently working on a small sailing trimaran built from a canoe and two Hobie 14 hulls for knocking about on local reservoirs for the next couple of years........ Hope to splash that one in the spring. For real voyaging, I'm looking at older catamarans in the range of 30-38 feet, very wide beam, and the bridge deck & cabin set well aft with netting forward... for seaworthiness. The closest comm
    2 points
  3. Meh... spatchcocking is good if you are in a hurry for some reason. I'm a whole bird fan... I have a turkey on this morning...
    2 points
  4. Tex

    Sous Vide vs. reverse sear

    Used to love my sous vide steaks before trying the reverse sear method. Anyone else bail on the sous vide method after the reverse sear?
    1 point
  5. Howdy all! Been a lurker on here for awhile, until recently. Ventured into my local Sam's Club last week and stumbled upon a Vision Classic Series B for $199.00. Well, to make a long story short.....it followed me home, and here I am. Looking forward to gain lots of knowledge from not only the Vision people, but from everyone.
    1 point
  6. Owly

    Frozen Sous Vide protocol

    I did up a bunch of 1/3 pound ground beef patties the other day in the sous vide. I froze them for later use. 130F for about 2 hours each in an individual zip lock sandwich bag. My normal method is to simply thaw and warm in hot tap water, then throw them on the grill, or in a skillet with hot bacon grease... smoking hot!! About 30 seconds to the side. I'd like to experiment with putting them in the kamodo right out of the freezer........ the question is how long and how hot. I'd like to keep the medium rare all the way through character, and I'm thinking that v
    1 point
  7. Brandon Store

    Perfect Pan Pizza

    Awesome looking pizzas
    1 point
  8. Chris: I'm sorry to hear that, but do not under rate what you have. There can be rewards (of the real kind.... not financial) in any kind of work and lifestyle. It's really about the people around you.... do you like them? do they like you? Do you support and enhance each other's lives, or drag each other down? Negativity around me was why I stepped out of what you describe many years ago, but I already knew how to get by and get along. There is a price, one most folks are not willing to pay. Lack of security and stability, low income. I've lived most all of my adu
    1 point
  9. skreef

    Tonight's Paella

    Looks great. We love Paella too.
    1 point
  10. With a pan like this I would do it indirect (low deflector plate of some type) then high in the dome direct on the upper grate. I actually bought this pan to use in my Wood Fired Oven. Lately I only use the Wood Fired Oven when cooking pizza. Currently have a naturally levened sourdough fermenting in the fridge. Going to try this pan out either tomorrow or Sunday.
    1 point
  11. LJS

    Lamb pulled shoulder

    Hi Kamado people, Blasted weekend. I did my first pulled lamb shoulder and cauliflower head. The lamb was spectacular although towards the end I lost the fire and had to get it up to temp again. I panicked and opened up all vents, this worked but I lost my lambs internal temp and my thermometer is not a really good brand but usually works well. The cook took longer than I wanted but at the end it was tender and tasty. I really need to get an instant read thermometer. Cauliflower was pretty good too. Will be doing it again, I used the accessories that comes with the Akorn razing the
    1 point
  12. skreef

    Perfect Pan Pizza

    How did you guess? It's my favorite Pizza
    1 point
  13. @Owly, you lead a much more interesting life than me. I spend most of it either on the hamster wheel or the rat maze
    1 point
  14. NVRider

    ASH BASKETS

    Don't remember who turned me on to this faux ash basket, but it works great for me. Mr. Bar-B-Q 06814X Stainless Steel Mesh Grilling Skillet on Amazon I have a regular size Akorn and the basket is an easy fit. Ash shakes out very nicely. No problems so far. Was only about $20.
    1 point
  15. moloch16

    Maverick HD377

    Agree with Giffs, if you aren't buying Thermoworks, you're buying twice (or three times, or four). They are more expensive up front, but nothing compares to the quality of Thermoworks.
    1 point
  16. GiffS

    Maverick HD377

    Thermoworks Smoke is the way to go IMHO. Buy quality once and save $ in the long run.
    1 point
  17. I jumped on the sous vide bandwagon with both feet. And I prepared many delicious meals that way. Butt I found it somewhat boring. Kompared to Kamado it took no skill and too much planning. I usually seared with a heat gun. It could be done inside without too much fuss. It absolutely works very well but I went back to my little steel buddy. Kamado = Fun!
    1 point
  18. I didn't mean to suggest that you had..... I'm just a bit "head shy", having been attacked by others in the past over the supposed foolishness of this undertaking. I entered into it after a great deal of thought, and on the strength of a biology background, and messing about with microbes of various types since I was a child with my first microscope. A big thrill for an 8 year old! I've always brewed and cultured various things, currently kombucha, kefir, a batch of wine, and two kinds of home made vinegar made by pre-fermenting, then culturing with the complex culture from kombucha to
    1 point
  19. Owly

    Sous Vide vs. reverse sear

    The moisture retention, and the perfect medium rare from one side to the other are the strengths of sous vide. I wouldn't want to be without my Annova, which I have had for about 4 years now. You quickly learn to let the meat "rest" and dry before doing your reverse sear. Personally I love chuck steak above most cuts for it's texture and flavor......... and until recently it's price. (it's been "discovered"). Chuck often is tough, but 24-48 hours at 130 makes it as tender or more than rib eye. I often do a dry rub or marinade to infuse the meat with flavors before sous vide. Co
    1 point
  20. Ron5850

    Perfect Pan Pizza

    That sausage and jalapeno pizza looks incredible! I bet that was a special request from @skreef.
    1 point
  21. ckreef

    Perfect Pan Pizza

     Alrighty I followed the white dough with instant yeast recipe to the T. Followed his dimpleing technique and all. I even made his crushed tomato sauce following the exact recipe. I will say this turned out to be a great pan pizza. I believe the stretch and fold, the rise regiment, and the dimpleing techniques made a difference compared to other pan pizza attempts in the past.  Next weekend I'm going to follow his 100% Sourdough levening recipe and techniques and see where that takes me. The pictures say it all. Two personal pan versions a pineapple and f
    1 point
  22. I tried the Billows about 4 times before I tossed it in the dead accessories box here at the Man Cave. I just didn't like it. I think everything else I have just works better for me than that one. Temperature swings are something that just doesn't bother me. I understand cooking well enough to know it's not an issue. If I wanna cook at 300°F all I care about is that my average temperature was close to 300°F after I put my food on. This need for accuracy in the BBQ community baffles me I think these temp controllers created the need for that accuracy. How the heck did we e
    1 point
  23. T_om

    ASH BASKETS

    Kick Ash Baskets, like the Slow'n'Sear, get a lot of marketing, er, hype. I got this for my KJ Classic II and it fits perfectly... https://www.ebay.com/itm/Onlyfire-Stainless-Steel-Charcoal-Ash-Basket-for-Kamado-Kettle-Grill/273413922024?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2060353.m1438.l2649 It cost 37 bucks. A kick Ash basket cost 90 bucks at Amazon. That is a fifty-seven dollar difference for a basket to hold charcoal. Both stainless, both hold charcoal. The hype apparently works. Tom
    1 point
  24. I've got one word for you BRINE, BRINE, BRINE your chicken in one gallon water with 1 cup salt for several hours before cooking. We've started doing whole and half chickens in brine and the results are fantastic, the most tender chicken ever. You can also dry brine in the freezer, leaving it frozen for two or three weeks with whatever dry rub/s you prefer and get the best of the flavoring plus the brine effect of the salt (provided you use or add some salt to whatever dry rub you choose). We absolutely love Adams Jerk seasoning, and it seems the longer we leave the dusted bird i
    1 point
  25. After I saw the movie Burnt, I realized why I just never got into Sus Vide, even though it works extremely well. I just like fire and smoke and the exercise of learned skill that it takes to turn out a perfect steak over charcoal. After all Sus Vide is widely popular because it is easy, requires minimal attention during the cook, and consistently turns out perfectly cooked steaks while you are off doing something else. When it comes to cooking I remain old school and truly enjoy the process.
    1 point
  26. alden.wilkins

    Maverick HD377

    I have one on order.
    1 point
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