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Showing content with the highest reputation on 09/16/2020 in all areas

  1. I have a great idea!
    5 points
  2. The recent software version upgrade here has created a performance issue that I can't figure out. I host this system myself through my hosting service instead of paying the stupid high fees that the software company charges to do the hosting. Until I can find someone I know and trust who is a database administrator who understands the questions the tech support people are asking me, we are just going to have to deal with it. I am not going to increase my out of pocket expenses any further here. I am also going to research moving this system back to a 'free' software platform if I can find
    3 points
  3. Pork tenderloin dry rubbed with SPGO, then glazed with honey mustard. cooked to 145 F IT with the ikamand...
    3 points
  4. adm

    Sourdough Focaccia

    So, another “not a challenge entry” post.... This time I was trying a sourdough focaccia. It came out OK, but not great. Basically, the two main problems were that the starter was a bit too far past it’s peak which meant it took too long to ferment and didn’t rise as much as I would like, and also the bottom was a little bit over cooked. Not burnt, but crispier than it should be. It still tasted excellent and I am enjoying some now with some olive oil and balsamic vinegar. And a large glass of red wine.
    2 points
  5. John Setzler

    New Look & Logo

    These themes are hard to put together and I haven't had the chance to check out every possible application of it. If you find something that isn't working adequately, let me knmow and I'll see if I can tweak it out...
    2 points
  6. I agree you should post more often. Looks delicious. I like the end angle of the handle, it matches the blade.
    2 points
  7. KJKiley

    T's Cinnamon Rolls

    I credit this recipe to one of our good friends from our time together in Seoul. Dough 2 packages active dry yeast 1 cup warm water (105-115 degrees F) 2/3 cup sugar, PLUS 1 tsp 1 cup warm milk (105-115 degrees F) 2/3 cup salted butter –melted PLUS extra to coat bowl 2 eggs slightly beaten 7 cups flour plus extra for rolling on Filling 1 ½ cup butter divided, ¾ cup melted, ¾ cup room temp 1 ¾ cup brown sugar plus 4 tbsp 3 tbsp cinnamon (the best you can find) 1 ½ cups chopped pecans (optional) 1
    1 point
  8. LJS

    Bread

    Hi Kamado Peeps, Been awhile since my last post. I got a great book on breads; I have always been keen on making my own loafs and pizza with success but never really nailed the authentic artisan type dough. So for father’s day I got a book and I have been having a go with great results. Oh, yeh there is an art to making good breads. I recommend this book for any enthusiasts. Flour Water Yeast Salt. All baked on my GAS webber. As I get better I will challenge myself on the Kamado with some natural woods I can’t wait (wood fired home baked bread) Also had to included the lemon
    1 point
  9. philpom

    100% whole wheat bread

    This bread was sweetened with pure maple syrup. In alignment with the challenge I used wheat that is 20 years old I purchased from some y2k preppers 15 years ago. It had an 18 hour proof in the fridge and cooked in the primo for 40 minutes at 350°f. It was pulled at an internal temperature of 191°f. It was not as airy as I hoped but it tastes fantastic. Whole wheat The trusty kitchen mill Whole wheat flower Second rise was overnight plus half a day. 4 hours at room temperature If this was what I c
    1 point
  10. I have this old Auber pit controller, I have not used it in years. I used to have a charcoal barrel smoker I used it on that has long rusted out. For those not familiar with Auber this controller is as basic as it gets. No bells and whistles here. Just set the temp and thats it. I just got my BJ III and have only done one long cook on it, a pork butt last weekend that went fine I am going to do a big brisket cook on it this weekend and will have to do some of it while I am sleeping for various reasons. I am kind of nervous doing this without real
    1 point
  11. dylanm

    Friday night ribs!

    Hi All! Looks like the weather in northeast PA is starting to break for the fall. No more scorching days. Was a high today of mid 70's with a very slight breeze. Beautiful day for a long low and slow. The local market had St. Louis style ribs on sale so grabbed a rack. A quick mustard lather then seasoned with BB Butt Rub and DP Spicy Dizzy Dust. Fired up the KJ to about 225F with a full barrel of KJ Big Block. This stuff is my "go-to"! I can't always find it so when I do, I usually buy 5-10 bags just to be safe, its always huge pieces. Through a couple chunks of mesquite
    1 point
  12. Yeah its a 6.5 cfm Thanks for commenting. Those Gateway smokers are super nice
    1 point
  13. 1 point
  14. On the cooks where you need expansion of cooking space, just use the heat deflectors where you can have all the cooking space you want.
    1 point
  15. That's a really good looking meal, Thanks for sharing.
    1 point
  16. Yeah, having a basket is the biggest part of it and the III's just come with a basket
    1 point
  17. The other week I tried a new wholesale butcher after my sons auskick game and they had tritip there. I was there for ribs (I didnt post but they were amazing if I do say so myself) but Ihave never been able to find tritip here before so when I saw some there I picked one up. So glad I did. I really enjoyed this cook. Was also able to try my new meater+ my wife got me for fathers day. Put a rub of salt, pepper, garlic powder, onion powder and oregano on this morning, wrapped in plastic and left it for the rest of the day. Prepped the kamado and on it went @225f with some hickor
    1 point
  18. ckreef

    Chicken Pot Pie

    When baking in the Kamado I always bump the temperature at least 25* higher than the recipe calls for. Looks great.
    1 point
  19. BigSlade

    Chicken Pot Pie

    I changed a few things up from my first take on the grill. First, I cooked a couple chicken breasts on the grill instead of using a rotisserie chicken, I placed the dish directly on the heat diffuser and I bumped up the temp to about 425 and only cooked it about 18 minutes. By placing it directly on the heat diffuser the bottom crust was completely cooked, and the higher temps crisped the top crust up a bit more which led to an all around better pie. Probably the best one that I've made to date, on the grill or oven.
    1 point
  20. LJS

    Bread

    Thanks I have entered and good luck to all
    1 point
  21. I think those muffin things are Popovers and my wife was drooling on my screen when I showed her this thread. My wife asked why you didn't share the Popover recipe. She loves them. Tasty looking meal. Great job on the pork.
    1 point
  22. I'll take a little of everything...
    1 point
  23. Looks great! And, nice muffin rack also and muffiny, cornbready, roll thingys.
    1 point
  24. Welcome, glad to have you with us. A number of our folk cook on Kamanders. enjoy the conversation as well as the cook knowledge and proficiency that comes with it. Happy Cooking.
    1 point
  25. then you are all set!
    1 point
  26. philpom

    Rotisserie Lamb Saddle

    That looks great!
    1 point
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