Jump to content

Leaderboard


Popular Content

Showing content with the highest reputation on 05/08/2020 in all areas

  1. 4 points
    philpom

    Seared Ahi Tuna Steaks

    this is the way I like to eat these. This is just seconds before I pulled them. A little ground pink Himalayan pink salt and fresh ground pepper. Served with a chopped asian cabbage salad and sesame dressing. I also put a little oil on them.
  2. 2 points
    And here it is, ladies and gentlemen, my very own... "Claymado"! It's a clay charcoal grill that I'm slowly turning, as close as I can get, to a Kamado. As you can see in the pictures, I already added a thermometer to the lid. It's working fine... already cooked some stuff in it, but it's hard to control the temperature since it doesn't have much of a way to control the airflow. But the grilled pork chops, vegetables and pulled boston butt were amazing! To do list: Multi-levels Deflector plates Chimney airflow regulator Hyperbolic smoke chamber Air intake Belly thermometer Gasket strips Charcoal basket Full sealing Cold smoking accessory Automated temperature controller and more...
  3. 1 point
    Ophbalance

    I'm hooked on Chuck roast

    I went down to my local butcher for the first time ever (just a few miles down the road) and had them cut me a 4.5lb roast while I waited. And it came out fantastic. I got to use the TipTopTemp ok this cook, but the next one will be done using a BBQube. I think I'm going to have to invest in buying from this place in bulk.
  4. 1 point
    keeperovdeflame

    Seared Ahi Tuna Steaks

    Yup, the outside kissed by flame and marked about 1/16" deep and the center a beautiful red rare, Is there any other acceptable way to eat a good tuna steak, I don't think so. I use a light spay of good olive oil, coarse sea salt, cracked pepper, and a little fresh lemon zest. Good stuff. However, I must admit a good tuna steak is so hard to find in Prescott, AZ. Great and plentiful sea food is the only thing I really miss about living along the California coast.
  5. 1 point
    John Setzler

    Cinnamon Rolls

    Item #3 on my quest to become a better baker is cinnamon rolls... I love the cinnabons.. and my first attempt at making these was from a recipe I found on King Arthur's website. These were excellent but I need to tweak it around just a bit........ This dough was EXTREMELY SOFT and difficult to work. I wanna see if I can firm the dough up just a little without sacrificing how soft the finished product is. These cinnamon rolls were some of the best I have ever had. The recipe is here: https://www.kingarthurflour.com/recipes/cinna-buns-recipe I did use the weight measures in that recipe rather than the volume.
  6. 1 point
    Chris Topher

    Seared Ahi Tuna Steaks

    whoa, those tuna steaks look great!! I'd second @Walrus's suggestion about sesame seeds. I usually mix black and regular sesame seeds for some visual appeal. I have no idea if there is any difference in taste between the two kinds of sesame seeds. Personally, even though I dig wasabi, I would skip it or use it only sparingly, primarily because I find it to overpower the yummy goodness of the tuna.
  7. 1 point
    len440

    I'm hooked on Chuck roast

    At least this is the good side of the force, and the droid on my deck is not the droid you want , it's a classic with a cover on.
  8. 1 point
    Old Aviator

    I'm hooked on Chuck roast

    Tread softly: the expertise and cooking experiences of the people on this Forum will prove to be a strong influence on you and may lead you down the very road of temptation of which you speak.
  9. 1 point
    len440

    Seared Ahi Tuna Steaks

    Tuna the other red meat. Loks great
  10. 1 point
    Ophbalance

    I'm hooked on Chuck roast

    Thanks! Nope, I just missed the option when setting up my profile. Not sure how, but I only have the Akorn for now. It wouldn't shock me that over the next few years that I don't start accumulating other outdoor cookers as well ;).
  11. 1 point
    Walrus

    Seared Ahi Tuna Steaks

    For something different, try cutting them into large bite sized cubes, smear each face with wasabi paste, coat each side in black sesame seeds, and then quick sear each side on the grill or cast iron. Makes amazing finger food appetizers, with some nostril clearing zing depending on how much wasabi paste you use. A sriracha aioli works too, we're doing that tomorrow night.
  12. 1 point
    ckreef

    Seared Ahi Tuna Steaks

    It's been a while since I had a good tuna steak. Looks fantastic.
  13. 1 point
    lnarngr

    I'm hooked on Chuck roast

    First, thanks for the details! Sometimes interesting cooks are accompanied by few specifics. I'd say your description answers most questions about the cook. Second, your bio says other kamado. You clearly use an Akorn, do you have "other kamados"? Just curious, no big deal.
  14. 1 point
    len440

    Lump Charcoal

    Amen CK
  15. 1 point
    len440

    I'm hooked on Chuck roast

    Looks like you nailed it. I do Chuck roasts often left overs for tacos an stew
  16. 1 point
    AHeckel

    Hello from Western Oregon!

    Yep! Though they are dying out; the old hippie-types still wander around the Saturday Market, but they're no longer the dominant thing about the city. But Eugene is still remarkably friendly, even as us younger folks manage to take over. We're turning it into a hub for small companies, mainly tech (software, tech services, hardware--I'm with a tech services company), but also food . . . the beer scene around here just keeps getting better.
  17. 1 point
    bluebird

    I'm hooked on Chuck roast

    Great looking meal!
  18. 1 point
    ndg_2000

    Kamado made from a keg

    yes it's become a labour of love to keep it going but if I hadn't made it I wouldn't have my Pitt boss so I owe it some time and attention just for that.
  19. 1 point
    eric

    I'm hooked on Chuck roast

    I don't blame you my go to is a Chuck roast!!!
  20. 1 point
    endou_kenji

    Kamado made from a keg

    Glad to hear you haven't given up... it's like a baby by now, lol
  21. 1 point
    ckreef

    Lump Charcoal

    My favorite is Jealous Devil. Not cheap by any means but........ Cheap ain't good and Good ain't cheap.
  22. 1 point
    DonBB

    Heat deflectors - now or later

    I put mine in as soon as the charcoal catches, then I close everything up. About 10 minutes.
  23. 1 point
    pesto3

    Kamado Joe FAQ

    Thanks mate!
  24. 1 point
    len440

    Fuel efficient steak

    Nice looking steak Only comment and don't take this the wrong way but the steak may have a better taste if the grate is cleaned. Easiest way is drop the grate low then heat to about 500 and eat dinner when done hit with brush afterwards. Hope i don't offend anyone
  25. 1 point
    Ske

    First Cook with a Controller - What a Pleasure

    Been using (learning how to use) the FireBoard over the last few weeks. This was (is) today’s session. This thing is amazing. FireBoard and PitViper fan on my Akorn Grill. Could not be happier in how this works.
  26. 1 point
    endou_kenji

    Hello from Brazil!

    And here are some photos of my "Claymado":
  27. 1 point
    endou_kenji

    Hello from Brazil!

    Gotta do what you can with the lemons life gives you
  28. 1 point
    KismetKamado

    Lomo Saltado

    So here is my original challenge cook plan that I ended up doing inside instead. Really, I would have had to have lucked into a really nice day to make this a tolerable outdoor cook this time of year. Not sure what I was thinking when I planned this out... Cut up some fries Started some rice in the IP Prepped my veggies Gotta love Amazon Prime Fries frying Veggies stir fried with the beef I stir fried prior to the veggies back in the wok and the Aji Amarillo paste added Added in the fries for a quick toss And plated Pretty good all in all. Would have been a nightmare outside in the cold and wind. Next time I would just put the fries on top after to keep them crisp instead of tossing in the stir fry. Thanks to @In2Fish for a great challenge idea that really expanded our horizons!
This leaderboard is set to New York/GMT-04:00
×
×
  • Create New...