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Showing content with the highest reputation on 12/24/2019 in all areas

  1. When one thinks of hors d’oeuvres they typically envision one bite portions so I tried to stay within that parameter. I wanted to also try to be as creative as I could and decided to ONLY use ingredients that I had in my house. People inherently love to eat things on a stick so I decided to go with my interpretation of chicken cordon bleu and top sirloin lollipops for my December 2019 Challenge - hors d'oeuvres platter entry. I started with a top sirloin that I cut fairly thin in 1-2” strips about 4-5” long. Then put everything in a olive oil based marinade that I threw toget
    5 points
  2. ckreef

    Time for a Blackstone!?

    Santa scored
    4 points
  3. GLOCKer

    Prime Rib Adventure

    It came out AWESOME!!!
    2 points
  4. And just a couple of minutes ago...
    2 points
  5. JeffieBoy

    Turkey's On!

    I was able to stick the Akorn at 205 degrees almost perfectly for the last 3 hours. The breasts went to about 147 degrees then I opened the chimney and jumped the grill temp to about 260 to crisp the skin a bit. After about 20 minutes my meat probe was at 263, so I wandered out, lifted the meat off and shut 'er down. This plate is now foiled and cooling on the back patio. Looks like we are eating Turkey tomorrow for lunch! Merry Christmas everyone. Glad to be associated with such fine people on this site.
    2 points
  6. @GLOCKer just take a sharp fillet knife and carve the bones off prior to cooking. When bone-in PR goes on sale here usually 4.99/lb I buy up 20 pounds at a time and cut them into ribeye steaks. Can’t buy even lesser quality steak for that price. The bones come off and when I collect enough they all get smoked for a nice treat. Fat trimmings get fed to the birds which love the little treat as well. Nothing goes to waste. I am smoking a 6 pound PR for Christmas tomorrow, which I trimmed off bones and saved for later. It’s been in the fridge wrapped in cheesecloth for the past 5 days t
    2 points
  7. Thoughts and prayers friend. We went through this with a close family friends son a few years ago. Can’t imagine the stresses on your family and I’ll pray for your family
    2 points
  8. Owly

    Fasting for Survival

    Last year in December, I stepped on a scale, and registered 202....... which for my 5'6" (actually I've shrunk to 5'5" (age 64)).......... is far too much. I've spent most of my life in the range or about 180... which is still to heavy. I had taken up home brewing........ doing about one brew a week (2 - 3 gallons). I love to brew, and I've been brewing beer and wine since I was in my early teens. My brother loves to tell the story about me with my Louisville slugger.... and apples in a burlap sack, at age 12 pulverizing the apples to make apple jack.......... the truth is that I NEVER
    1 point
  9. Lydia

    Easy Thai Beef Salad

    This is one of my favourite salads that really delivers far more voomph than the list of ingredients would suggest. I bought a sous vide machine about a year ago and have only used it twice, always thinking that I would love to do some eye fillets (inspired by @AntinOz, and figured that this was as good a time as any to pull the box out from the bottom of the cupboard. After biting into that beef which was as soft as butter, the Anova is going to be stored in a more accessible spot going forward. Easy Thai Beef Salad Ingredients 2 x 250g eye fillet steaks or simil
    1 point
  10. This looks like a good deal,with the cover and the new "Patent Pending Rear Grease Management System"!
    1 point
  11. Hey folks. I live in Tampa and have been a gas grill/electric smoker guy for years, and the GF got me an AKORN for X-mas. Its put together and ready to go, but I cant use it til next weekend. Grrrr. lol Planning on doing a ton of reading here and posting when I do some grilling!
    1 point
  12. We had an early Xmas dinner this year for a few reasons, but bottom line is I got asked to do the turkey. A beautiful 21 pound bird. I've had so much success with spatchcock chicken, I did a little research on doing this with turkey, and much to the horror of my wife, decided to give it a go (and the results were spectacular). I followed the general procedure shown in the YouTube video below for the cooking - placing the spatchcocked bird on a wire rack over top aromatics, but I also did half the bird in the Keg, on top of aromatics in my 17" cast iron pan. 450 degree
    1 point
  13. JeffieBoy

    Turkey's On!

    As mentioned elsewhere here, “I have three nice bone-in, skin-on Turkey Breasts marinating in the Garlic Buttermilk Marinade right now. They will go on the Akorn around 2pm today for about 2 hours. They will come off, get wrapped and tossed into the fridge. Tomorrow morning they will be sliced and plated, served at Room temp, buffet style. Gotta love an easy meal on a big day!” The Akorn was coming up through 200’F just now, so I tossed the three breasts on, inserted a probe and sprinkled with Paprika to finish. Time to make one more tray of squares for desert and polish off
    1 point
  14. At last count 30 family members and friends confirmed. The annual family Christmas dinner is here. I think I'll grab a new Weber 22" kettle in the morning (oh darn). The plan underway is: Ham Smoked sausage Pulled pork Brisket Beans Potato salad Mac n cheese Sausage balls Jalapeno poppers Spinach artichoke dip Queso And a plethora of deserts I'll try and find time for some photos. Going to be a great day for food!
    1 point
  15. lnarngr

    Prime Rib Adventure

    Yumm! Thanks! Now I feel like I am settling only cooking a 19 lb turkey tomorrow! HeeHee!
    1 point
  16. GLOCKer

    Prime Rib Adventure

    Some pics of the adventure so far. These are from yesterday...
    1 point
  17. lnarngr

    Turkey's On!

    Yes, Yes!
    1 point
  18. Yup, great in a pinch, with good flavour I am sure, but there is nothing like the “Smoke and Awe factor” of putting one of these onto a platter and presenting it to the table. Either way, wishing you and yours a great meal and a very merry Christmas!
    1 point
  19. K_sqrd

    Prime Rib Adventure

    Rib roasts go on sale just before the holidays here and we try to get the largest we can. This year it's a19# bone in roast, trimmed and tied. I'll remove the bones and save them to be cooked later either smoked on the offset or grilled. Sometimes my wife will take a few and use them to make French Onion soup. As for carving, it depends if your roast was already cut and tied. If so, all you have to do after the roast is rested is to cut the strings and pull the bones away from the roast, then finish cutting them off. Slice your roast to the desired thickness and
    1 point
  20. Rolls

    New KJ owner

    Hi from sunny Melbourne I’m new to the world of charcoal grilling. Fun learning something new. also purchased the rotisserie. Had a few issues with fat fires / burning. I’ll have to get even bigger foil trays -lol. onwards and upwards!
    1 point
  21. I know, right? Right, smack in the middle of beef country and prices are ridiculous. This year, I purchased a smaller (2 bone) prime rib, froze it solid and insulated it well, and shipped it off to a friend in New Brunswick as a Xmas gift (along with some wife's baking). They loved it!! So Alberta!
    1 point
  22. Saw this product a few months ago and thought the very same thing. Great minds...
    1 point
  23. We will be having a substantially smaller gathering tomorrow with just the two daughters, spouses and two grand kids home for the day. I have three nice bone-in, skin-on Turkey Breasts marinating in the Garlic Buttermilk Marinade right now. They will go on the Akorn around 2pm today for about 2 hours. They will come off, get wrapped and tossed into the fridge. Tomorrow morning they will be sliced and plated, served at Room temp, buffet style. Gotta love an easy meal on a big day!
    1 point
  24. Great looking spread of food.
    1 point
  25. daninpd

    Prime Rib Adventure

    Apparently you are not a gnawer (one who gnaws on bones) because, if you were, you'd be clapping your hands like a little kid, Cook it, carve off the bones, slice the prime rib to order for everyone and then start parceling out the bones to people (like me) that like to gnaw. Just don't try to touch one of the bones being gnawed on, you could lose a finger.
    1 point
  26. NVRider

    Prime Rib Adventure

    We all started sometime my friend. I wish I could remember my first one. Don't remember whether it was fantastic or failure???? Now, I can't wait to do them. So many great variations, so little time. Almost bought two this season. They were giving them away at $5.97/lb. They are Harris Ranch (west coast) so I know the quality is good. You will be okay. Take it slow. Ask questions. These guys are pros. Prep work is most important. Pull it off correctly and your family will carry you on their shoulders down the street. "Keeperovdeflame" has been going 30+ years with PR. His family won'
    1 point
  27. lnarngr

    Time for a Blackstone!?

    First World Prollems! HeeHee!
    1 point
  28. GLOCKer

    Tomorrow is the big day

    OMG! BEAUTIFUL!
    1 point
  29. daninpd

    Tomorrow is the big day

    Wow! Nice do on all the 'que. One of those rolls with some brisket, pulled pork and two sausage chunks would shut me up for a bit.
    1 point
  30. Oh man, I might be in trouble. I just bought a new Weber 22" Master Touch yesterday to help with some overflow duties and now you flash this in front of me. Yikes! I am running out of room on my back patio, perhaps I can take the 18" Weber OTS to the other home, I'm thin on equipment up there, Move the new Weber Master Touch to it's spot and..... It isn't going to work. That sure is tempting though.
    1 point
  31. We did a ton of advanced preparation for the family Christmas and it paid off. We even bought some of thos styrofoam "to go" boxes to encourage guests to take leftovers home. It was a fun day and after 4 hours of nearly 30 guests the house was back to normal 1 hour later. Merry Christmas, here are a few photos I grabbed. @daninpd :( we had enough on our plate already ( pun intended) and didn't get around to pecan pie and nobody brought one. Perhaps this Wednesday!
    1 point
  32. Welcome and Congrats! I am brand new to kamado as well. KJ Classic II on the way...won't deliver until next Saturday. I am dying.
    1 point
  33. ckreef

    Time for a Blackstone!?

    You can't go wrong with a griddle. Fast and easy weeknight cooks, and super versatile. I have a 2 burner 17", it's really just a smidgen small. Going to Walmart tomorrow. If they have that griddle for that price Santa will probably be getting me a new griddle.
    1 point
  34. JaxxQ

    Prime Rib Gravy?

    I make an Au Jus gravy by cooking Prime rib on a rack over a pan of cut carrots, onions and Red Potatoes with some beef broth
    1 point
  35. BrianAZ

    Double smoked ham

    Doing a little practice for Christmas. Cooked at 275 over cherry.
    1 point
  36. So we rented a place on the lake for 6 months it's perfect So there's a stove but the middle is a gas grill with a great fan. Last night tried it was awesome, sure beats going outside in N MI winter's Went to L&J today that's our favorite store, awesome meat, my life longfriend she owns it she takes care of us. picked up some thick pork chops hit with blackening seasoning on grill to 140. Cheesy green beans and boxed rice. Dang juicy and tasty.
    1 point
  37. thanks. These didn’t last long lol
    1 point
  38. Thanks everyone. I suspected the handle attached lights are a bit problematic. The good news is that it looks like my wife will be getting the lighting for our patio she wants....oh and it just may light up the Kamado too!
    1 point
  39. lnarngr

    Time for a Blackstone!?

    Please let us know how you find it! I spent an hour or so at Wally's yesterday and forgot. Yes, wetarded. Doh!
    0 points
  40. Just drove several miles to find out Kamado Joe canceled the schedule roadshow in Centerville Ohio. If you were planning to attend, don’t. this really threw a wrench in my need to stock up on big block. But in better news at least they have brisket, my regular Costco is out.
    0 points
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