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Showing content with the highest reputation on 07/08/2021 in all areas

  1. ckreef

    Camping and Pizza

    Here is the results from my first try with the CampChef Artisan Outdoor Oven. A couple pizzas for lunch. I followed the King Arthur Artisan Pizza Dough Tutorial because that is almost fool proof. Very pleased with the results especially for first attempt with the oven. Pepperoni and green peppers. Sausage, pepperoni, green peppers, and jalapeño. The bottom crust and crumb. An awesome addition to my camping arsenal and I can't get in trouble for buying a new grill since I already had the CampChef and this is just an accessory - LOL
    3 points
  2. This may be the target you need to shoot for. And I need your recipe for tannerite!
    2 points
  3. Atlanta Grill Company Sizzle Mac 1 16oz package of large macaroni noodles, cooked to package instructions 8 tablespoons of butter 5 tablespoons of flour 4 cups of milk 2 tablespoons of Atlanta Grill Company SIZZLE seasoning blend 12 ounces grated sharp cheddar cheese (8 more oz for topping) 2 jalapeno peppers, topped, cored, and finely diced 4 strips bacon, cooked and chopped Preheat oven or grill to 425°F. In a large saucepan or dutch oven, cook the macaroni noodles per the package instructions. Heat a large skillet and melt the butter. When he butter is melted, add the flour and whisk continually until the mixture starts to brown and has a nutty fragrance. Drizzle in the milk, whisking constantly until smooth and let come to a simmer. Add the SIZZLE seasoning. When the milk mixture starts to thicken, remove it from the heat. Drain the macaroni and then combine the milk mixture with the drained noodles. Add 12 ounces of the shredded cheeze, diced jalapenos, and chopped bacon and mix completely until smooth and creamy. Add the contents to a 10 inch braiser or a 12" cast iron pan. Top with 8oz of shredded cheese and sprinkle on some more SIZZLE seasoning. Place dish in oven and turn occasionally if needed until the top of the macaroni dish is browned to your preference. Remove from the oven and let rest for 10 minutes before serving. Enjoy!
    1 point
  4. Over the last 9 months, I have been learning to appreciate good bourbon and whiskey. This one was a perfect wrap up to a great day of hanging out outside and doing a lot of cooking....
    1 point
  5. Long time no post but I haven't had anything exciting to post and I've been busy at work. Figured this was exciting enough to post. CampChef Pz60 Artisan Outdoor Oven. Big box. Almost fully assembled. It has a fairly nice pizza stone 26" x 13" x 1/2" In CampChef fashion it has a pyramid style bottom with holes to help evenly distribute the heat across the stone. There is also holes towards the ends that allow heat to go around the stone to heat the dome. This fits my 2 burner CampChef Explorer. This was supposed to deliver next week but when we got home from work yesterday it was sitting on the porch. Threw it in the truck and off to a local State park for the 4th of July weekend. Will run up to the the store today and get some supplies to make a couple of pizzas for lunch tomorrow. Will post some action pictures hopefully tomorrow.
    1 point
  6. Love the use of the “pizza” oven for browning the top of a mac & cheese dish! Gives me another reason to pull out my OnlyFire pizza oven top for the Kettle.
    1 point
  7. Just reporting in this amazing rub. Wife grabbed it for me for a Father’s Day gift and so far I’ve used it on pork ribs and pork belly. Let me tell you, it’s AMAZING! Great on pork. Not sure I’ll try it on anything else. Just getting the word out.
    1 point
  8. Rodz

    Hi from Melbourne

    Hello all, Just joined the forum. I am a newbie to the low and slow cooking and kamado cooking. Bought my first kamado (Auplex) last year and have been practicing with smaller cooks and on how to maintain low and slow temperatures consistently. Learnt a lot through experimenting and made heaps of mistakes too :D Then I recently moved into selling the old kamado buying a Kamado Joe - Classic II as I needed more accessories and found it worth going this way than buying more accessories on the generic model I had. I also now appreciate the quality and design of a grill like Kamado Joe over a generic brand. I find the forum to be very informative and excited to be here.
    1 point
  9. len440

    Hi from Melbourne

    Rod welcome. Those weren't heaps of mistakes those were heaps of learning experiences
    1 point
  10. wow, It seems like really tasty.
    1 point
  11. TKOBBQ

    Hi from Melbourne

    Welcome to the Guru.
    1 point
  12. KismetKamado

    Camping and Pizza

    Lol - I think you have cracked the code. Just find a way to label every future purchase as an accessory. Pizzas look picture perfect! Would never know it was the first attempt.
    1 point
  13. Thank you. I’ll start there.
    1 point
  14. daninpd

    Hi from Melbourne

    Welcome to you and your new Joe. Post some of you cooks as you transition into your new cooker. I went from a Akorn to a Joe and it was a revelation about control. Happy to have you here.
    1 point
  15. Welcome @Omie! I’m not sure what it is, but you may want to do some searches for Imperial kamados which may answer some of your questions. You do have to be careful with these older kamados to keep your temps lower and in the smoking range. They can’t handle higher heat.
    1 point
  16. Your daughter has a delightfully quirky sense of humor! So, exactly where did she buy this?
    1 point
  17. The one thing you forgot to mention is: "where do you live?" Because I'd like to drop by and have dinner! ("Leftovers by now," of course ...)
    1 point
  18. Welcome Burnbrighter, glad to have you and your antique Imperial with us. It actually looks to be in pretty good shape from what I can see. There are several restoration antique kamado project posts on our forum some of them with Imperials, which may help you with information. I believe the older Imperials are made of clay, and said to be primarily for low and slow to moderate temps of 350 or so. Personally I love to see these old kamados breathe fire again. If it were mine, I would not want to modify it by drilling a hole in it, but would probably hang a probe in the dome with it's wire extending up through the top vent. Here is a link for a guy named Augie who has a company called Kamado King, he may have some replacement parts for you. If you check his bio he has been in the kamado world for 40 some years and says he has knowledge of antique kamados including Imperials and what will fit inside them. Good luck with your project. http://kamadobbq.com/product-category/parts/
    1 point
  19. Whoa! This sounds super good! And looking at some YouTube videos of this, I gotta try it. It would be perfect for the PK360 with my Kick Ash Basket. For this cook (UFC fight night!) I think I'm going to try Sam the Cooking Guy's video. The horseradish sauce looks crazy good!
    1 point
  20. Hi Guys, a bit of personal experience here with above. What I have noticed is that when using a 'dense' wood lump charcoal ( high carbon content) it's better to bury the wood chunk under the charcoal so atleast it gets consistant contact with embers. ( I have recent experience with Iron bark charcoal sourced locally from Victoria , Aus and it hardly had good embers on the surface level at 250F . So all the wood chunks I threw on top resulted in white smoke which smelled like lot of creosote. And turned to a piece of lump charcoal rather than burning into ash ). If the fire was at 350F this is not a problem as I had embers visible on the top of the charcoal heap. But with medium density charcoal, I found to have slightly more open vent settings and embers visible from the top even at 250F when the deflector plates are taken off. So the smoking wood pieces eventually give a cleaner smoke even when thrown on top of the charcoal.
    1 point
  21. So I brined it for about 5 hours, rubbed it with olive oil, and then salt/pepper, and garlic cooked at about 400 for an hour and a half. Family said it was the best chicken they have ever had.
    1 point
  22. len440

    New kamado owner

    Sgt Once you get to know and how to control them their not exactly fire and forget but they don't need to be baby sat either. the kamado it is easy to use. Once you get past the learning curve it's relative easy to use. Hope your having something cooking this weekend Looking forward to seeing your handy work on a stand.
    1 point
  23. len440

    New kamado owner

    Welcome Sgt. That's a good book Golf posted. Thanks for your service and hope you enjoy your Kamado
    1 point
  24. Good video. I'll add a little to the discussion. When at a store buying wood chunks a good general rule of thumb - the lighter the color of the wood chunks the lighter the smoke taste, the darker the color the more intense the smoke taste. Examples: Orange wood - pale yellow color - very mild smoke taste. Pecan wood - medium dark brown - medium intensity smoke taste. Hickory wood - dark brown - heavy smoke taste. Color can be used as a general guideline when buying smoke wood. Another thought - soft vegetables, cheese and bread all suck up a lot of smoke flavor.
    1 point
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