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Showing content with the highest reputation on 03/11/2020 in all areas

  1. 2 points
    dman

    Felt like some butt

    Came out really nice.
  2. 1 point
    LJS

    Lamb Roast Smoked

    Hello kamado Peeps. This weekend I tried a low and slow smoked roast lamb with a small leg – just for the small family. I smoked the 1.2kg pcs for around 3.5 hours, and usually this would have been pulled way before this time to ensure a lovely nice rare finish and maintaining the moisture. With this smoke I did not use a water pan on the deflector plate but raised the lamb on the extension grill and placed a small water tray under the lamb with some carrot, garlic, onion and broccolini. I later used this for gravy. The lamb was spiced with olive oil and salt and I stuck fresh rosemary and garlic inside the meat. The lamb was soft and tasty. I took the gravy and put in into a blender as fine as I could and then simmered a little on the stove, before serving I strained the gravy leaving it smooth and silky. I am so impressed at how good the gravy tasted and some of this over the lamb was the bee’s knees just loved it. I also got a nice smoke taste as I used some pecan wood and the lab showed a good smoke ring. Next up a review on my cold smoked cheeses......2 weeks to wait Keep Smoking
  3. 1 point
    ckreef

    Country Style Ribs

    Some country style pork ribs on the 19" KK. 300* for 3 hours. About 1/2 way through the cook I started basting them with Sweet Baby Ray's - Sweet Golden Mustard BBQ sauce. I really like the time change. We usually eat sort of late and the time change allows me to get on grill pictures while it's still light out.
  4. 1 point
    dman

    Felt like some butt

    Picked up a 10 lb shoulder at Winn Dixie yesterday for pulled pork today. 7 am tee time so I trimmed the skin off, rubbed and wrapped and in the fridge last night. Got up at the butt crack of dawn (5:30) to get Big Joe fires up and to temp. Butt on at 6:30 and off to the course at 6:45. Plan to put it in a pan at 150-160 and cover with foil for a few more hours. Joe’s at 265.
  5. 1 point
    Heuer

    The random pictures thread...

  6. 1 point
    daninpd

    Lamb Shanks with Chickpeas

    I was looking for a good recipe for lamb shanks and checked my copy of 1000 Italian Recipes and had four to choose from; Lamb Shanks with Chickpeas caught my eye. It's a pretty simple sear then braise in stock and tomatoes with carrots, celery and chickpeas added for the last half hour of cooking so the vegetables aren't totally mushed out. The recipe is meant to be cooked on the stove, done in the Joe at 350 worked fine with the timing in the recipe. This is the original recipe that I halved: 2 T Olive Oil 4 lamb shanks salt and pepper 1 small onion, chopped 2 cups beef broth 1 cup peeled, seeded and chopped tomatoes 1/2 t dried marjoram to thyme 4 carrots peeled and cut into 1" pieces 2 tender celery sticks cut into 1" pieces 2 cups cooked chickpeas or 2 cans drained Pat the lamb shanks dry and sear well on all sides in the oil, about 15 minutes then remove and sprinkle with salt and pepper. Tip the pan and spoon out any excess oil, add the onions and cook about 5 minutes more. Return the lamb to the pan with the broth, tomatoes and marjoram. Cover and cook an hour, turning the lamb occasionally Add the carrots, celery and chickpeas and cook about 30 minutes more until the meat is fork tender. Serve hot. I served the lamb shanks on a bed of Lundberg Wild Rice mix made with chicken stock and some added leftover roasted garlic. Fall-off-the-bone lamb with tender vegetables and the combination of rice and the chickpeas absorb the flavors from the pan sauce. I would serve this to people who are "iffy" about whether they like lamb and I think they would be happy.
  7. 1 point
    Lydia

    Lamb Shanks with Chickpeas

    Looks really delicious @daninpd and I love the look of your rice YUM!!
  8. 1 point
    I don't think we'll use it often but we did twice this week. Mrs philpom spoke up the first time and said, "I want to learn how to use that". Bonus for me, told her to use it kinda like a giant cast iron skillet, she is off to the races. It's going to live at our vacation home, perfect for the mountain and no room here either.
  9. 1 point
    TipTopTempadmin

    Tip Top Temp on Akorn

    retfr8flyr, a 1/2inch silicone gasket cut for the inside of the TTT will create a good seal on the Akorn JR. Video is on YouTube.
  10. 1 point
    TipTopTempadmin

    Tip Top Temp on Akorn

    My name is Bruce Erickson and I invented the TIpTopTemp. Thank you Kamadoguru members for the conversation on the issue that Ogopogo raised. He(?) and I have sent a few emails on this and honestly I do not have a supported answer. My latest guess relates to the large mass argument that was suggested above. To test this I suggest starting the cook as normal with all the pre-functions that come with it. Once the meat is on and the grill is coming to back to temp, then mounting the TTT and setting the damper. I do not see why the cook would detect this any different than manually moving the vents. It is a challenge not to overthink the simple mechanism. If you have any suggestions or changes that would better the TTT I would love to review them. Thank you and I am hoping for your feedback. INFO@TIPTOPTEMP.COM
  11. 1 point
    BobE

    Lamb Roast Smoked

    Welcome and my compliments on your cook, the description, picture and introduction! You should fit right in, thanks for joining.
  12. 1 point
    dman

    Felt like some butt

    Probing like butter by 12:45. Put it in the oven at 150 while veggies got done.
  13. 1 point
    len440

    Classic Joe II paint coming off top vent

    Had the same problem on mine also and the replacement one. Just sanded the paint off because I didn't want any peeling paint falling on the food.
  14. 1 point
    That's what my wife said, I told her it wasn't even two feet wide, then pulled the trigger while she was thinking of her next point to make.
  15. 1 point
    I am over it. i just don't need it and I definitely don't have space for it.
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