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Showing content with the highest reputation on 11/21/2020 in all areas

  1. Three days with the New Kamado (with issues...I'ma call it my special project I think....) and three cooks so far.....tonight, ribs!Got some good back ribs and rubbed them with some seasoning salt, Tellicherry black pepper and granulated garlic. Then they hit the Kamado at about 225 for 2.5 hours with some Cherrywood Meanwhile back in the kitchen.....skillet cornbread. Very happy with the recipe. I used this one from Cafe Delites: https://cafedelites.com/cornbread-recipe/And doctored beans....saute some bacon, onions, add a can of beans, some, about a tbsp of mustard and about 2 of ketchup and about 2 of brown sugar and fire that mess in the oven at 350 for an hour or so. Pulled the ribs sauced with Rufus Teague Honey Sweet. Sliced and ate them up... Just a wee smoke ring there....but man they were GOOD!
    3 points
  2. Grill_Boy

    Grilll Hut

    Wife is closing in on my grill_hut, been waiting on this for years. We're actually going to build 4 similar structures around the back deck one of them being a small gas cook-top and sink, the other more oblong housing a gas powered fire pit, and another to be an all purpose potting station with quick-top-cover to double up as a place to lay a laptop or whatever. The grill hut will house my Akorn on the left and the Junior on the right with a door in the middle to hold 'stuff'. We laid pavers beneath it first and all told I think we have about $1,100 in it. Here's a few images of the hut in progress, the 'top' in progress ( 2x8's cut, planed, clamped and glued ), and the light fixture she installed. Yea she does nice stuff. !! Hope to break it in with a Turkey Cook this week. Getting this right is pretty tricky. Don't know about ya'll, but I love this fixture.
    2 points
  3. Y Yeah, I hate to admit it in public, but I once pushed my remote temp probe too close to the edge and it picked up excessive heat from being next to one of my grate rods. I thought the same as you, man that was a fast cook. How ever when I moved the probe around, I discovered my mistake. I would check the temp in a variety of places just to make sure your getting a true reading of what is going on inside your brisket.
    2 points
  4. Perusing the meat aisle at a local grocery store (Harris Teeter) I stumbled on a "Texas-style" pre-seasoned brisket under the Morton's of Omaha label. It was 2.64lb and $7.99/lb so a little over $20. Not having seen this before I decided to give it a try even though it was a little pricey per pound. Normally I buy 12 to 15 pound full packer briskets at Costco and season them myself but that is a lot of meat and this looked like an appropriate sized dinner for a family of 3. It was hard to tell but it appeared to be mostly flat with a little bit of point. I ignored the cooking instructions which basically recommended cooking to 160 degrees internal. Instead I did my usual KJ brisket smoking setup, Fogo charcoal with a few chunks of post oak. I took the meat right out of the package and put it on, keeping grill temps between 300 and 325. After about 4 hours with the meat temperature around 170 there was a little bark set so I wrapped in butcher paper and foil and put it back on. It took a little over an hour to complete. Some parts probed tender, others were a little tough which is generally what I experience with a choice brisket. The end result was positive. There was not a lot of crunchy bark, likely due to the lack of uniform rub, but it had good flavor and was pretty moist. We ate most of it in one sitting. I definitely still prefer seasoning my own packer but I would go for this again for a single meal, especially if it were on sale.
    1 point
  5. This is one of my favorite burgers to make at home. Super simple and packed full of flavor. Ingredients" - 1 pound 80/20 beef - Your favorite bacon - Pepper jack cheese - Buns of your choosing - Jalapeños - Burger/steak seasoning Sauce Ingredients: - 1/2 cup Mayo - 4 Chipotle peppers with sauce - 1 tablespoon Tobacco Form 4 meatballs and smash them on the grill, we're making a double stack. Cook until you get. a good crust, flip and cover with cheese. Top with bacon, jalapeños, and place on bun with spicy sauce and enjoy!
    1 point
  6. It's actually 9 courses but I combined a couple courses so it's served as a 7 course meal. It was supposed to be 10 courses but in the middle of all this I forgot to cook one of the courses - oops by that time I was 1/2 a bottle of Prosecco down and well that's my excuse and I'm sticking with it - LOL. I used this guide for a full course Italian meal: https://toscanaslc.com/blog/guide-to-the-traditional-italian-meal-structure/ Here’s all my ingredients pictures. Aperitivo Antipasti Primi Secondi Contorni - the forgotten course Insalata and Formaggie Frutta combined Dolce and Caffe combined Digestivo Here are a few "action" pictures And dinner is served........ Aperitivo - chilled Prosecco with Cranberry Cheese (Mrs skreef made me do it). Antipasti - tomato crostini drizzled with extra virgin olive oil and 18 year aged balsamic vinegar. Primi - Cheese tortellini drizzled with Alfredo sauce. Secondi - XL (7 Oz.) Meatball served in sauce. Insalata and Formaggie Frutta combined - Spring mix leafy greens with feta cheese and fresh blueberries served with a blueberry balsamic vinaigrette. Dolce and Caffe combined - Savoiardi (lady fingers) stuffed with orange flavored Italian sweet cheese and dipped in dark chocolate. With a side of espresso and some Canadian sugar in the raw. Digestivo - finally Limoncello served in frosted glasses to wash it all down. I am officially stuffed - LOL -
    1 point
  7. Every Thanksgiving I wish I had a roasting rack to get a few more inches of clearance between the bird and drippings and then I forget about it for a year. Any suggestions on a good rack to fit the Classic?
    1 point
  8. chickenwings

    Hey fellers

    A great looking cook - grilled pineapple- yum!
    1 point
  9. prowe

    Dry brine butterball?

    Oh my, the autocorrect. I apologize. Have gone back and forth on this a few times.
    1 point
  10. That won't work with my big joe. The wire is too short with the lid opened. I just put it on the grate works just fine
    1 point
  11. chickenwings

    Baffling Brisket

    And THAT'S what matters! If it were just a matter of following the recipe and 'getting to the temperature' then anybody can do it...but you're a cook! Well done.
    1 point
  12. willys1

    Fresh Cut Smoking Wood

    I'm not an expert on using wood for smoking as charcoal provides enough smoke flavor for my family's tastes. I have, however, burned a lot of wood for home heating, fireplaces etc and fresh cut wood puts off a lot more smoke and soot than seasoned wood. I suspect fresh cut will put off too heavy of smoke for good meat flavor. I would store that wood in a dry, warm space over the winter and plan to use it next summer. If you want to speed up the process, spread some chunks on a baking sheet and throw it in the oven while it cools down after cooking a few times.
    1 point
  13. Greetings from Ontario. My buddy in Winnipeg has been known to smoke one of these at his place at Steeprock. When I asked where they got it from he told me they grow them in the sewers underneath Winter Pig....
    1 point
  14. Chasdev

    Baffling Brisket

    I'm a "hot and fast" brisket cook and that amount of time to those temps is EXACTLY what I get cooking at 350. I also have a Kamado and it's never stopped confusing me as to what area is at what temp. I suggest you are cooking much hotter than you think you are. My cooks last close to 6 hours and if I am going to hold the meat in a cooler I have to pull at around 5.5 hours to prevent carry over cooking. If I'm going to cool for an hour uncovered then slice and eat it's a 6 hour cook, no matter what size brisket.
    1 point
  15. Voxelwise

    Project Pastrami

    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.
    1 point
  16. jtemple

    Stabilisation times

    My temp drops when I put the meat on, and then comes back up to the target. If I'm doing a low & slow, I don't ever check the meat during the cook. @Nnank76Maybe in Australia the temp goes up instead of down; kind of like how the toilets circulate water the opposite direction.
    1 point
  17. all can say is wow how cool this is a find blast from past pre 1968
    1 point
  18. Braised short ribs done on the Slow 'N Sear Kamado. Browned via high temperature searing over coals and braised in a dutch oven on the grill, I made use of fresh herbs and peppers grown on my patio to infuse flavor into the meat. Served on a bed of Yukon mashed potatoes with a side of my homemade 2018 Merlot. Ingredients: 4 pieces of beef short rib ~1.5-2 cups beef stock (broth will work in a pinch) ~1.5 cups chopped onion ~1 cup chopped sweet pepper ~1 cup sliced carrot ~1/4 cup flour 1 ripe small tomato cut up 2-3 garlic cloves Sprigs of rosemary and thyme ~2 Tbsp cooking oil (I tend to use olive oil.) Salt Pepper Directions: Dry brine meat overnight by salting both sides and put exposed in fridge. Before cooking, blot dry the meat if necessary. Add black pepper to both sides. Prepare a two zone fire. Heat a dutch oven over hot side. Add cooking oil to pan. Add onion, carrots, peppers, and tomato. Cook till softened. Add flour a bit at a time and stir in until everything is coated. Move to indirect side of grill. Add garlic. Add beef stock and deglaze the bottom. Sear ribs on hot side. Place in dutch oven. Add herbs. Cover with lid and close grill. Braise @350-400 F (176-204 C) for 2-3 hours until tender. Remove dutch oven from grill. Remove herb sprigs. Remove the ribs to a plate. Finish up the gravy by; -Pouring through a strainer, or if preferred, use all of it, chunks and all. -Adding roux (flour and butter mixed together) as thickener if too thin. -Adding some beef stock if too thick. Final touch: Serve ribs on a bed of mashed potatoes or risotto and topped with gravy.
    1 point
  19. Easy-Off oven cleaner and a plastic bristle brush work pretty well.... along with a garden hose.
    1 point
  20. Sure, it's a cheat. just like the temperature setting on your oven. :D When you need your butts ready by early to mid afternoon on Saturday, it's nice to start them on Friday night, set it and forget it and get a good night's sleep. before getting my partyq, I'd have to set an alarm to wake up every hour or two to check it, and even that isn't often enough - I can't remember the number of times I've woken up to find my smoker too hot or gone out completely. I like sleep...
    1 point
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