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Showing content with the highest reputation on 08/23/2021 in all areas

  1. Hi all, The other day when I was at my favourite place on earth - the butcher, I picked up an Argentinian Entrana steak. I wasnt sure what it was but figured it seemed like a flank or skirt steak. So I thought Id give it a go. Got home, did my research and its basically skirt steak. Which is one of my favs so totally happy. Marinated in a chimichurri marinade. Then grilled at a high temp, flipping every 30 seconds or so till it was internal temp of 55c. Served up with a bit of grilled corn, a tomato salad and sweet potato chips.
    1 point
  2. ramyahoo

    New from Missouri

    Hello all, I finally decided to buy a Kamado. I found a cheap $155 18 inch Kamado on Walmart (Tacklife) which will be here Wednesday. I'm not expecting too much from it, but worse case scenario, I'll buy a Kamado Joe Jr. and use the cart from the Tacklife. In any event, I found this site and thought it would be a good place to begin my journey.
    1 point
  3. Jack.

    New from Missouri

    ramyahoo.
    1 point
  4. Jack.

    Summer Vegetable Tian

    A French Provencal dish of eggplant, zucchini, squash and tomatoes sliced in 1/4" rounds, seasoned with shaved garlic, shaved shallots, Herbs de Provence and EVOO. Baked covered @ 400* for 1 hour then uncovered for 1/2 hour. Sprinkled with shredded Parmesan when hot out of the oven. This dish is easily adapted to a kamado. I wanted to use a round ceramic dish, so to avoid discoloration, I used the indoor oven. This dish makes a delicious side for chicken, fish, pork, or eggs. Very lo cal, too. Thanks for looking and Happy Cooking.
    1 point
  5. Jack.

    Summer Vegetable Tian

    Using extruded coconut charcoal in the kamado significantly reduces the amount of smoke flavor. With this particular assortment of vegetable and herbs, even coconut charcoal imparts a flavor that I did not want. For me, a whole chicken on a raised rack with onion, carrots, celery, garlic, and herbs of your choice in a pan underneath produces nicely flavored vegetables. I prefer to use the roasted, flavored vegetables along with the drippings from the chicken to make a sauce, rather than serving the vegetables as a side dish.
    1 point
  6. jark87

    Summer Vegetable Tian

    That’s been my experience with many veggies in the Kamado. Even if I don’t use a chunk of smoking wood, they still come out too smokey. I really want to be able to put meat on the raised rack and veggies underneath to catch the drippings, but no success yet.
    1 point
  7. KomadoDragon

    New from the UK

    Just had a louisiana grills/pitboss K24 delivered. Hope to put it together next week. Bought a kick ash basket. Hope to eventually get a divide and conquer system and a soapstone half moon. Hoping to learn a lot from you fine people.
    1 point
  8. dman

    Nice rack

    Haven’t bought ribs in awhile and suffered sticker shock! What I usually got for $12.00 or so was $20.00 on sale! But I had a hankering for ribs so I picked up a meaty rack of baby backs. Rubbed with B B King’s Memphis style rub and on at 250 for an hour and a half, then wrapped with 1/2 cup of red wine for an hour. Then meat side down for 10 minutes then flipped for 20 minutes and some Sweet Baby Ray’s. Came out great.
    1 point
  9. len440

    Nice rack

    Just finished a big breakfast ( I'm retired so I get up and eat when I want to ) and you guys are making me hungry again with your pics. Remember a saying man does not live by bread alone. He needs BB also
    1 point
  10. TKOBBQ

    Summer Vegetable Tian

    And when I saw that dish the movie Ratatouille was the first thing that popped into my mind. LOL
    1 point
  11. Jack.

    Summer Vegetable Tian

    Thanks. I got the idea for this after watching the kid's movie Ratatouille, and looking up Thomas Keller's recipe. I've been experimenting with different herbs, onions vs. shallots, amount of garlic, kamado or oven, etc. I've settled on Herbs de Provence, shallots, LOTS of fresh, very thinly sliced garlic, Roma tomatoes, and, because these particular vegetables seem to be smoke sponges, cooking in the indoor oven in a clay or ceramic vessel rather than in the Primo in cast iron or stainless steel. Reheated leftovers taste really good, especially after the flavors have a chance to marry.
    1 point
  12. Finished at 162° while it was raining. Rested them in a pan with aluminium foil ehile warming veggies. Served with green beans, fresh broccoli, cowboy baked beans.
    1 point
  13. Sgtsmokeky

    Nice rack

    Sunday’s cook on the 15” lifesmart komado! Half rack Memphis, half rack Carolina style. They were delicious!! found this beautiful slab on sale at Kroger for 9.03 a STEAL!
    1 point
  14. Very nice looking meal.
    1 point
  15. That looks Fantastic!!!
    1 point
  16. Nnank76

    Splurged on a kj dojo

    As the title says, I got some vouchers from my work so decided to splurge on a dojo. Ive been using a pizza stone seprated by some brackets on my dividers. Has given me awesome pizzas. This has worked well enough but figured as I had the vouchers was worth getting. Any way, couple of pics from the first session last night. Was really pleased with the result. Cooked between 600 and 650 which is a little lower than normal. About 4 to 5 minutes each. Did 4 pizzas. Had about half a bowl of charcoal left. I did pull the dojo out and closed the kj once finished cooking.
    1 point
  17. TKOBBQ

    Splurged on a kj dojo

    Tasty looking pizza
    1 point
  18. TKOBBQ

    Tomahawks on the AKORN

    Nice looking Tomahawks.
    1 point
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