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Showing content with the highest reputation on 11/19/2020 in all areas

  1. Wife just wired this light up for me in the Grill-Hut she is building for me... once we get the table top on and a door in the middle it will be housing my Akorn on the left and the Junior on the right... she does real good work... these images don't do it justice.
    3 points
  2. Well it's done - cured for 6 days, desalinated overnight, then rubbed and smoked to 160F internal and finished to 203F in the steamer. Tastes as good as it looks alone or on rye with sauerkraut and mustard! Next time I will probably take off a bit more fat. Spicy crust that held up well despite steaming.
    2 points
  3. Hello all. Fairly new here but figured I would share my recent cart build. This is a table for a KJ Classic I and a KJ Big Joe II. The design was made based on the Kamado Joe installation guide documentation including the hole openings, as well as the height from the base to the top of the concrete table. The design is heavily inspired by Smoking Dad BBQ, and then got the idea for the siding from the “Smoke and Hammer” table, which I don’t think they ever finished/posted about. First thing that I was surprised about was that the grills were sitting a bit higher than expected. Per the KJ installation guide, the distance from the surface that they are sitting on to the top should be 14.5”. In this design, the distance from the top of the porcelain tiles to the top of the concrete is exactly 14.5”, but the grills sit higher than you’ll see in the sample documentation from KJ. If I did this again, I would drop them by another 1” or so. The insulation below the porcelain tiles that the grills are sitting on is calcium silicate, which has an extremely low thermal conductivity and high compressive strength. This should any potentially for the underlying wood to get hot with long, or high temp cooks. All of the wood on this is made from cedar, and the concrete top was made using the typical box store high-strength concrete mix, and finished with many layers of tung oil. The wood is all sealed with a clear deck sealer. The plan is to have this sitting about 1-2’ farther from the house once we get our concrete extended a bit. For not I’ll keep an eye on the temps and make sure the siding isn’t getting too warm. I’ve posted more build photos here if anyone is interested in seeing some of the process. If there’s interest I can try to put together some dimensions and additional info so that others trying to build a big joe table can have a starting point for what dimensions to work from.
    1 point
  4. If you’re looking to do something a little different at your next BBQ, maybe give this a try. It’s one of the quickest and easiest sides you will ever make. It’s a family favourite here. Cheers.
    1 point
  5. philpom

    5 course meal

    Turns out that our 25 year anniversary was yesterday so earlier in the week I started to hatch an idea and menu. We decided a full formal would be fun but while we did barrow heavily from the Russian formal table setting we did slack a little here and there. Course 1 The appetizer Broiled baguette with blue cheese topped with basil butter. Course 2 soup French onion soup with broiled baguette topped with Swiss cheese. Course 3 salad caprese salad drizzled with olive oil and a balsamic reduction. Course 4 meat seared lamb rib chops and roasted petite potatoes seasoned with herbs and gouda cheese. Drizzled with Green goddess sauce. Course 5 dessert Home-made vanilla ice cream and fresh pears drizzled with a Home-made dark chocolate sauce. We served a Texas Hill Country Claret with dinner. I'll picture ingredient and action photos in course order. 1. I Baked the bread, cut it real thin and put crumbles between 2 pieces, topped with basil butter. 2. Made the beef broth from scratch, took 20 hours. Roasted the shank for 40 minutes and combined with water, onion, garlic, pepper, celery Bay leaf and spices. Simmered for 18 hours, filtered, chilled and skimmed. Then proceeded to caramelize the onions for the soup. Topped a this slice of bread with Swiss cheese and broiled until golden. 3. Basil came from our garden. 4. Seared the lamb over an ultra hot fire for 20 seconds then chilled them, seasoned with salt and pepper and vacuum bagged them. Finished them sous vide at 130°f and garnished with rosemary and mint from the garden. 5. Peeled and sliced pears, blended half and half with the dark chocolate for sauce. The ice cream recipe used maple syrup and homemade vanilla bean extract from whole bean and vodka. We planned a 6th course of homemade Kahlua and dark roast but called it after dessert. !!!!Please ignore the photos below, I can't remove them for some reason. They are related but either a dup or a picture I didn't intend to post.
    1 point
  6. Finally got the KJ II! I won't bore you with the issues but there were some but I'll be able to make it work! I've cooked a bit on a Kamado before but this is the first cook on this one and ABT's were up! Here's the little buggers all cleaned and ready for filling: The Filling: Cream cheese, old cheddar and a bit of rub. The rub started out as Ted Reader's (Thanks Ted) "Bone Dust" but now it's got a bit less cumin, a bit more garlic and I think this batch had a bit of lemon pepper in it.... anyway tasty: Filled and ready for the grill: WAIT! We gotta do the bacon wrap! Thin sliced salt reduced bacon: They hit the grill then at about 225 for somewhere in the neighborhood of 2 hours and 15 minutes. I used cherry wood for the smoke and it was nice. Smoky but not TOO smoky. SWMBO even had one and didn't complain about them being overly smokey!! The finished product. Pretty darn good if I do say so myself. The bacon is JUST crispy enough..
    1 point
  7. prowe

    Lighting for Night Cooks

    Dude, that is one great wife! Feed her well.
    1 point
  8. NVRider

    Lighting for Night Cooks

    Thrift store desk lamp with gooseneck - 50 cents LED light from Hobo Freight coupon - Free One stout magnet from previous project pile - Free Some kind of bicycle handlebar holder in project pile - Free Being able to see steaks on the grill in the dark - Priceless
    1 point
  9. My man.....SOLD!
    1 point
  10. adm

    5 course meal

    That looks great - nice job. I am also at about 25 years, but not until next spring. I know the feeling that a life sentence would have been shorter, but I'm happy!
    1 point
  11. EZ smoke

    This...

    Well, I've tweaked it over the years but it is a simple "bread machine" dough. It takes an hour and a half on the "Dough" setting in the bread machine. This recipe makes (3) 13-14" pizzas for a thinner crust. You can substitute in bread sticks, cheesy garlic twists, monkey bread, etc. for one of the pizzas as well. In any case, making (3) pizzas from this recipe gives us a crust that what we like but the recipe was initially for (2) pizzas of that size. So, this is what we use and again it has been tweaked over the years to get us where we like it. You can certainly play with the ingredients to get it where you like it. I know I still experiment from time to time adding things in and/or altering things. (2) cup all purpose flour (2) cup bread flour (1) tbsp sugar (2) tbsp room temp butter (1) tsp salt (2) tsp dry yeast 1-1/3 water (110* F) That's it! Throw that stuff in the bread machine and you'll have dough in 90 minutes. Stupid easy and dang good.
    1 point
  12. Charles Wagon

    5 course meal

    Great looking meal! Thanks for sharing the details on all five course and also on the process of putting together that great meal. Congratulations on the silver jubilee. As noted above, many don't or won't achieve that milestone. I didn't... and couldn't be happier about getting out of that mess!
    1 point
  13. Mark Kamado

    5 course meal

    Congrats on both the 25 years and excellent looking meal!
    1 point
  14. TKOBBQ

    5 course meal

    First congrats on the 25th wedding anniversary, it's something many don't or won't achieve in today's society. Thanks for sharing your great meal with us, it looked like a truly superb way to celebrate it.
    1 point
  15. Not odd at all. You just need to close your top vent a little more.
    1 point
  16. RVA Smoker

    Grate maintenance

    If I think about it I brush it while it’s hot. I always brush it before I light it and then may do a quick brush before I place the meat on it. I never take them off and only do a burn (no higher than 550) once a year.
    1 point
  17. jtemple

    Grate maintenance

    I brush mine while they're still hot. If there's more gunk to get rid of, I just burn it out by running the grill up to 650 or so until it all turns to ash.
    1 point
  18. len440

    Grate maintenance

    i have no problem i just give them to my wife
    1 point
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