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

  1. Well I had been looking at the cast iron griddle for my KJ classic but they were either sold out or the price was $65 (supply and demand I guess). I found a KJ soapstone on sale for about $13 more so I pulled the trigger. I have cooked smash burgers and a little bit of seafood (swordfish and scallops) and so far so good with the soapstone!
    4 points
  2. lnarngr

    Kamado Joe @ Costco

    Thanks!
    4 points
  3. lnarngr

    Kamado Joe @ Costco

    To a card carrying member of the Red Brigade!
    3 points
  4. pesto3

    Weekend cooks

    Bit of seafood was in order this weekend. Saturday night we had barramundi served on parmesan crusted smashed potatoes. .. and Sunday night was barramundi again with with sea scallops. Bloody great weekend!! cheers everyone!
    2 points
  5. adm

    Some burgers

    So I bought a cast iron half moon griddle for my Monolith, seasoned it up and decided to test it with some burgers. They came out absolutely fantastic. I used some locally sourced, well hung fatty chuck steak, a single pass through the coarse plate of my mincer while semi frozen. Formed by hand and cooked three minutes per side on the cast iron at a temperature of about 500F, well stabilised. Pressed down a little bit, but not into smash burger territory. Then I put them onto the indirect side of the grill for a couple of minutes to melt some cheese, while I toasted the buns on the cast iron in the burger grease. Very tasty indeed! You can't really see the burger itself in the first shot as the cheese has melted down over the sides.
    2 points
  6. The Windy City of Chicago has nothing on the wind here in Wyoming.... so I decided to pay homage to my towns nickname in the title of my challenge cook and dubbed my creation the Oil City Dog. Had to take black Akorn Jr to work with me since I sold work based red Akorn Jr back when we first started clearing out the shop for the shut down. Little guy called shotgun and I couldn’t tell him no. Had to get a little creative.... Definitely wasn’t going to be able to run this dog all the way through the garden with only five ingredients, but improvised a bit to get as close as possible. The Bunn coffee pot that has been there longer than my 17 years seemed to be a fitting backdrop. This is also the only work surface left in the empty kitchen. Used spicy pickle spears for the pickle to account for no peppers. And a pickle is almost just solid relish, so felt like I was covering all those bases. I took a little liberty with a creole mustard rub to get a hint of mustard flavor without using mustard as an ingredient. Seasoned them up when I got to work and threw them in the fridge to let the rub get saucy. Never seasoned a hot dog before, but seemed to work ok. Meanwhile, Akorn Jr was feeling pretty lonely out in the yard all by himself. In the good old days there would have been a yard full of equipment, cable and trucks to keep him company. Hot dogs had done their thing with the mustard rub. And on to the grill. Thankfully, I did hot dogs and not hamburgers because I had no utensils other than plastic ware, so just flipped and turned them by hand. Wowzers those were hot. Plated up the hotdog in a bun with onion, spicy pickle spear and tomato. Used poppy seeds (couldn’t find poppy seed buns) and celery seeds (not sure how different this is from celery salt) as my freebie seasonings to top it off. And there you have it... a COVID-19 challenge cook and a final work cook all in one.
    2 points
  7. I have had some great success reverse searing steaks so I thought I would try some pork chops since I have never done them before. Picked up a couple of thick, bone-in chops for me and the Mrs. and tried it out on the Big Joe II. I dry brined them for about 12 hours with a little kosher salt and put a home made rub on as I was getting the Big Joe ready. Smoked at 275 with a couple of chunks of cherry wood until the internal temp was 120 then I wrapped them and got the Joe up to 600 degrees. Seared them on the cast iron for just about 2 minutes per side. Needless to say they came out fantastic and my wife is already asking when I can make them again!
    2 points
  8. Being asked when you can make them again is the ultimate compliment. They look great.
    2 points
  9. Originally I was going to do a sausage and pepperoni pizza, but two fails with the dough from a local pizza restaurant made me reconsider. This was my plan B for the five ingredient cook. Started out with some cucumbers and onions in vinegar. The steak was a boneless rib eye. I didn't get one as thick as I wanted, but it cooked up the way I wanted it. I also got some asparagus to have as the vegetable. Seasoned the steak with Wing-A-Lings Over the Moon steak rub. Rubbed the asparagus in olive oil and seasoned with salt and pepper. Then on to the grill. Off the grill and ready for the table. And the plated shot with the cucumbers and onions added to the plate.
    2 points
  10. Tygs

    Greetings from Canada Eh!

    Hi everyone, new to the forum and new to the Akorn! Looking forward to sharing some recipes and learning from you all!
    1 point
  11. Hey Everyone, Experienced in lots of cooking, grilling, smoking, but this is a first time owning a Kamado type cooker, can't wait to get it up and running. A friend of mine gave his to me because it had a crack in the dome and they sent him an entire new unit. I repaired the cracks with fireplace cement, but am now awaiting a new firebox as the base was also cracked and the metal ring was warped more than 8 inches on one side. Spent over an hour trying to get it on, wasn't happening, so I figured a new one was in order anyway since it was cracked. I've read some people have issues with the ring constantly, others don't. Hopefully my new one holds up well. Can't wait to get going! Lou
    1 point
  12. Get me out of the dog house. Get me out of troub le. Let me do something for her that’s right, Don’t care if it’s a pain in the ###. this is all I’ve got for a start to the lyrics.
    1 point
  13. TKOBBQ

    Oil City Dogs

    Tasty looking dog.
    1 point
  14. This sums up my theory as well. Especially since the one that stayed lit was the one closest to the bottom vent. As to “why change,” I’m still new enough to the Joe that I’m looking to improve technique where I can. I think I’m going to file this idea in the “tried and abandoned” list and go back to lighting a single spot in the center like I used to do.
    1 point
  15. Congrats on the purchase. I like the fact that you posted exactly their policy regarding delivery. The overwhelming majority of people would open it find a defect or damage and make it a warranty issue when it is in fact a point of sale issue.
    1 point
  16. Looks delicious
    1 point
  17. Nice, those do look tasty
    1 point
  18. That is making me hungry!!!
    1 point
  19. For this month's five ingredient challenge, I decided to break out my Wok and cook beef and broccoli with lo mein on my Big Joe. The 5 ingredients I used were sliced flank steak, broccoli, onions, lo mein, and stir-fry sauce.
    1 point
  20. Skip the wood chunks/chips. Just skip it. You will still get subtle smoke from the charcoal.
    1 point
  21. Yup...just grilled two bone-in ribeyes this evening. Slow-cooked at 225 indirect to 122 internal, then grilled on the cast iron grate at 500 to about 130 internal for a completely pink inside and beautiful crust. Served it with sauteed mushroom/onion/pepper and a side of caprese salad with burrata.
    1 point
  22. before and after pics of smoked Italian chuck roast.
    1 point
  23. i also only used the bottom gasket start half open bottom slide same for the top once you see temps climb shut bottom to a sliver adjust the final temps with the top
    1 point
  24. I was able to get a couple more pictures from the current owner. I appreciate any insight you guys have. This looks like a great blog for restoration on these beautiful grills!
    1 point
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