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Showing content with the highest reputation on 07/21/2020 in all areas

  1. KJTerp

    Brisket disaster - help

    im going to let you in on a little secret, brisket is great, I like cooking them a couple times a year, but honestly, my favorite cut of beef (after short ribs) to smoke is chuck roast, theyre very forgiving, don't take very long, and are ::ducks:: just as good as brisket ::runs::
    3 points
  2. daninpd

    Grilled Shrimp Burritos

    I wanted to make some shrimp burritos for this month's challenge, especially after I found some sun dried tomato and basil flour tortillas at a local store; I think the color of the tortillas is what inspired me in the first place. Keeping these things at 5 ingredients was tough until I remembered the little boxes of Red Beans and Rice from Zatarain's (I like rice and beans in my burritos). Used some ready-made Pico di Gallo from the store to save on ingredients, same with the Red Beans and Rice. I made the Red Beans and Rice per package instruction minus any added protein. Rubbed the shrimp with some EVOO and Chupacabra and put them on the Joe at 400. Peeled and sliced the avocados to get ready to roll burritos. I warmed the tortillas on the hot grill to get them pliable and then assembled burritos with rice and beans, shrimp, avocado and pico di gallo. Then on to the grill to finish. My wife paid the ultimate compliment by saying "If I had this in a restaurant I would go on Yelp and give it a positive review". The cook appreciates positive reviews.
    1 point
  3. Received the Home Depot version of Visions Kamado today. After reading numerous posts/reviews about air leaks around the ashtray, I was prepared to start sealing with permatex sealant but was wondering if Vision themselves solved the problem? On my unit there is a rubber gasket with black sealant around the tray area. Is this the "new fix" by Vision or has this always been the way it came from the factory and still leaks? The bottom is a little loose and I can move it so I figure it might need a little more sealant. The factory job is a little sloppy but oh well. I still plan on installing felt around the ashtray itself and the knobs If you zoom the pictures you can see the sealant behind the rubber gasket.
    1 point
  4. A little background. For the past month or so I've been cooking salmon once a week with the goal of perfecting it on the grill. My wife does it great with a combination of the stovetop and broiler on cast iron but I've never been able to get it down on the grill using the CI half moon. It's always been burnt, following the recommendations of several techniques I've found online. I responded to something @John Setzlerwrote on Facebook jokingly asking him to help me perfect crispy skin salmon. To my surprise, John responded by making this video: I just cooked this up tonight following his recipe by the letter except using my CI instead of soapstone and it came out absolutely perfect. I'm sitting here basking in the glow of the best salmon I've ever enjoyed. I forgot to get a skin picture but just refer to John's video to see exactly how it came out. Thank you so much, John. I will be following this technique from here on out. Absolute perfection.
    1 point
  5. All day long on both my work and personal phones. I too like leading them on from time to time.
    1 point
  6. pork but is also a good first low and slow. Very forgiving of temp swings IMO.
    1 point
  7. I'm currently using Royal Oak. It's cheap and gets the job done for me. Search the forum and you can find a plethora of opinions and studies on the best charcoal but I just buy some when I see a good deal.
    1 point
  8. Sergio, You're going to love the jr. It's so easy and efficient to use that I seldom use my other grill unless I need the additional space. Makes weeknight grilling a lot more convenient. It looked like you're using charcoal briquettes. Give some lump hardwood charcoal a try. It lights quicker, burns hotter it seems and ends up with very little ash. Happy grilling!
    1 point
  9. Remember these ads for My Sin perfume? I'd name that cat Lanvin.
    1 point
  10. Thank you, and looking forward to any tips and knowledge that will make my bbq much better for me my friends and family......
    1 point
  11. They are going to be sending me a replacement dome!
    1 point
  12. Candied Bourbon Bacon smoked Brownies on the BGE Candied the bacon with a splash of Bourbon, salt, pepper and brown sugar while I was grilling chicken for the main course. I cheated and used boxed brownie mix but used the bacon drippings in place of vegetable oil. Once my chicken cook was done,, I added some apple chips and then I added the brownie mix to my cast iron pan and topped with the candied bacon. 40 mins at 350 with the platesetter in made an awesome crust on the edges and perfectly cooked brownies. It was a hit as there is none left
    1 point
  13. KamadoChris

    Brisket disaster - help

    @Mozartova1 a brisket for a first cook is certainly ambitious! Brisket is by far the trickiest meat I find to get right when you are learning. Did you take any pictures of the meat you got from the butcher, I'm wondering if you actually got a brisket? From the description, there are a few things that could have contributed. I would have left the meat on until at least 190-195 IT. You said you also lifted the lid and sprayed water every 15 mins for an hour - this could impact your cooking temps a lot, and spraying water on the meat won't help anything to add moisture internally. You could try injecting with liquid next time if you feel it would need it. Next time try to leave the lid closed unless absolutely necessary. You also said there was no fat marbling in the meat, which could be the main reason it seemed dry. There should still be some fat inside even a flat, though less than the point end. Next time try to cook a point end, they can be a little more forgiving. In the meantime if you want to practice on larger cuts I would try a pork shoulder cut next - very forgiving and you can get the routine down of . Don't be to scared of cooking a little hotter either - 250/275 works out well and forms that bark much faster.
    1 point
  14. Lumpy_Coal

    Dizzy Duck

    Hardly any flare ups at all.
    1 point
  15. I agree 100%. That's exactly why I use the Big Block. Although I think it's fantastic, it is the cheapest lump I can find. About, 18 months ago or so, Walmart and others really raised the prices on the RO. So, I wait for a Roadshow or a sale on the KJ and still come out cheaper. (I have seen the RO cheaper when Walmart is dumping their stock around Late September and October).
    1 point
  16. Honestly, I don't think twice about charcoal. I am using Kamado Joe Big Block right now because they have supplied me with a bunch of it. If I was buying my own charcoal, I'd be buying Royal Oak from Walmart and/or B&B from Academy Sports. I doubt very seriously I'd spend any more than what those cost on lump charcoal.
    1 point
  17. That looks to me like a Classic size. What is the diameter at the opening?
    1 point
  18. Why would you want to put the smaller classic d&c system in the big joe? Just curious
    1 point
  19. Welcome to the forum. Glad you left the dark side of the force, and are starting your training to become a Jedi kamado user. Excuse my strange sense of humor. My grandson in law in Calif is making the transiting from gas to an Akorn . He finds the akorn slower and more relaxing. Did you read this
    1 point
  20. Nnank76

    Grilled Shrimp Burritos

    My wife would give that apositive review on yelp too!
    1 point
  21. It is possible your fire is a little larger and hotter than you would have wanted, but not to worry. As long as you watch the IT, and probe for tenderness, I am thinking your going to be just fine, my friend. Even if the bark is a little charred the inner meat should come out moist and flavorful. I did an Italian Gramma's brisket recipe with roast tomato sauce, lots of garlic, and Italian seasoning a while back. Love those rich deep flavors. Goes great with a nice old vine Zinfandel. Happy cooking.
    1 point
  22. O C

    Lump Charcoal Shortage

    I forgot how much fun it is to visit our local Ace Hardware They have a really good grilling section. They had plenty of B&B and Fogo, so I picked up three bags of the B&B. And some new rubs to try (Bull City BBQ Poultry rub and Barbeque Provisions Tiki-Tiki Rub). With three bags of the Vision Grills Mesquite lump coming tomorrow, plus I have 140 lbs of pellets, I should be set for a while now. Besides I don't have room to store anything more! I probably should try to keep track of how much I use for how many cooks. I grill 3-5 days a week, switching between the Akorn and the Traeger. I have a pork butt on the Traeger today, but that's for my nephew's family who just welcomed a new baby this week, so I'll put some wings and thighs on the Akorn with the new rubs later today. Yummy Sunday
    1 point
  23. We served it warm with real vanilla bean icecream.
    1 point
  24. Larrsz

    Atlanta Grill Charcoal

    After reading a lot, watching YouTube a lot and actually trying a lot of charcoal, my most important factor is small pieces. South American lump burns longer and North American lump seems to light faster so I somewhat look at that as well based on what I am cooking, but getting a 20Lb bag with 20% pieces that fall through my KJ Basket is always disappointing. For that reason alone, I really like Fogo Super Premium because the pieces are "hand selected" and I get more consistent, B-I-G pieces.
    1 point
  25. You all do realize that at 500* dome the temp down in the basket area is 2 to 3 times that hot. 1,000* - 1,500*. A little warpage can be expected. Still the benefit out weighs the warpage.
    1 point
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