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Showing content with the highest reputation on 03/27/2020 in all areas

  1. AK-g

    weekday cook:)

    I decided to do whiskey oak smoked steak with fries, onion rings and corn cobs for dinner. First time I have used the cast iron grid and dual zone configuration. I did the fries and onion rings in the kamado to test the dual zone setup. I was a little concerned about everything being ready at the same time but turned out great. I was however, quite amazed with the difference between the 2 zones, it almost felt like 2 seperate units with how the food cooked. I would normally do this meal in an electric oven and on a gas hob and the timings were practically the same. And to think I was a little skeptical on the dual zone cooking hehe
    3 points
  2. John Setzler

    24 Hour Brisket

    Want a perfectly cooked brisket? Wanna know exactly when it's gonna be done? Take any size brisket you want... set your grill up for 190°F. Cook it in the smoke for 12 hours. Wrap it and put it back on for 12 more. Rest it for an hour or two and then serve.
    2 points
  3. I guess I am not a stranger to smoking and I have used a Kamado before but.... this was my first cook in my KJ Classic. I used some pretty basic lump with 3 chunks of apple and 1 chunk of hickory for 3 hours then wrapped tight in foil and in the oven for 2 hours at 230 degrees. They turned out amazing. I followed my tried and true prep- night before I remove the silver skin, rub with yellow mustard and add Head Country seasoning then I kick it up with more paprika and cayenne. When the ribs go in the oven they get another dash of cayenne for a great spicy bite. I have to say, the temp on the KJ was pretty easy to control.
    2 points
  4. Did some baby back ribs , chicken , and Hatch green chili pork sausage a couple nights ago on the Komodo Kamado 23" Ultimate. Used KJ Big Block and Sassafras wood ( great on both chicken and pork ) and cooked everything at 250* . The ribs and chicken went 5 hours naked no wrap , my new preferred method on ribs , sausage was thrown on the last two hours. Put a a good coat of a combo of BBQ sauce , butter , and honey on everything the last 30 minutes. It all came out great especially the chicken , it was very moist and falling off the bone. Ribs had just a slight pull off the bones , and the sausage well pork and Hatch green chili enough said there. It all was enjoyed by everyone in these difficult times.
    2 points
  5. March 27th. Houston, we have a foundation! Now a week or so to cure before construction starts.
    1 point
  6. Welcome to kamado guru. I don't know how you waited so long to open the crate. Try using 2 cotton balls soaked in alcohol (70% or better). Just put a cavity in the center of the lump put them down in there, light and place a small piece of lump over it being careful to let it get enough air.
    1 point
  7. I switched to hot and fast these days, no wrap, no water pan, but I am addicted to dark smokey/salty bark!
    1 point
  8. That is looking massively and majorly awesome. Good work!
    1 point
  9. U & your KJ R welcome @ KG. I'm very interested in any of your ideas for vegetable grilling. Especially for complete meal recipes that Marcia and I can duplicate. We're looking forward to your contributions.
    1 point
  10. JeffieBoy

    First time smoker

    Welcome aboard from another Akorn nut from North of the Border. Look out - you might get reassigned to help keep your fellow Americans from escaping North away from Covid! LOL Remember also that the more you use the Akorn thin layers of fat and soot will build up around gaskets, cracks, vents, etc and help you get some tighter control of temps. I work hard to start with the smallest possible fire, and struggle to keep from wanting to peek part way through the cook which is a huge no-no as well. Keep going, you've got this!
    1 point
  11. 1 point
  12. 1 point
  13. philpom

    Primo carnitas

    Done, wow, the scratch tortillas really throw is over the top. After the first few I got the shape down. Cooking in a nonstick skillet was pretty straightforward. Onions and bell peppers served on these.
    1 point
  14. Yup, I am old enough to have experienced gas rationing and the mile long lines that came with it, but I think the last generation to experience food and household supply rationing was my parents generation during WWII. My mom told me, when she was young during the war, she used to mark a black line on the back of her legs to make it look like she was wearing silk stockings, which were in very short supply and very expensive. Dad was born in 1909 and Mom in 1915.
    1 point
  15. I tried the simple pid and small fan and the Akorn seemed to just want to keep getting hotter. Even after stabilizing first. I went back to the TTT. I plan to keep trying the pid.
    1 point
  16. I know this is an old thread but i replaced my gasket a week ago or so and just wanted to share my experience. i scraped and wire brushed the old gasket off and cleaned it really well with acetone. I 100% feel that the copper permatex is completely unnecessary, the tape on the gasket is more than strong enough. After installing i set it at 250* for @3 hrs. I also don't think any adhesive at the seam is needed either. The weight of the dome is more than enough to make a seal. Anyway, i just thought id share my experience and a couple pics
    1 point
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