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Showing content with the highest reputation on 10/12/2021 in all areas

  1. I had a package of ground chicken and decided to do something a little out of the ordinary. Turkish Kofte are usually made with ground beef or lamb, why not chicken? I followed this recipe for the ingredients https://www.giverecipe.com/homemade-turkish-meatballs/, and then cooked the meatballs on the Joe. I did them indirect at 350, 10 minutes a side, then direct 5 minutes a side to a IT of 166. The Tzatziki recipe I like is: 1 Large Cucumber, peeled, seeded and shredded 3 garlic cloves mashed in a mortar and pestle with 1 teaspoon of salt 2 cups whole milk plain Greek yogurt 1 T chopped fresh dill 1 T chopped fresh mint 1 T good olive oil Drain the shredded cucumber, squeezing out as much liquid as possible. Mix everything together and refrigerate for 1 hour for the flavors to marry. Serve as a bed for Kofte or as a dip with pita bread triangles. The picture of the salad before mixing is pretty much the recipe: 1 can chickpeas, red bell pepper, celery, red onion and flat leaf parsley with a red wine vinegar vinaigrette. It made a nice light lunch.
    3 points
  2. Yikes, I've been doing this all wrong for the past 30+ years...
    2 points
  3. Our panel of distinguished judges deems your Kofte cook delicious!!
    1 point
  4. For those of you with a 3d printer and a Fireboard, and who need a stand. I uploaded the files to Thingiverse here: https://www.thingiverse.com/thing:5014047 I also just uploaded some probe spoolers here: https://www.thingiverse.com/thing:5019338 Tom
    1 point
  5. KCrossland

    Hello from NH

    Hello! Newbie to Kamado cooking and I’m here to learn as much as I can. I just went all in on the KJC3 and it will be here in a few weeks. Accessories such as the Joetisserie have already started arriving. When my husband and I were first married, we were gifted a brand new gas grill and while we have enjoyed using it over the years, the food that comes off it is never “wow”. I purchased an inexpensive electric smoker recently and we tried things like a smoked meatloaf, chicken, ribs, shrimp etc in it and have really enjoyed it all, the flavors are just so much better. My internet searches on smoking meat led me to read about the BGE and then to read about Kamado Joe. After about a week of debating which direction to go and watching as many videos, reading as much as I could on Reddit and here, I decided to go with KJ. I was going to purchase from local Ace Hardware for the delivery and set up, but they only had the Classic 2 in stock and I really wanted the Classic 3 so I ordered online. I broke it to my husband afterwards but he didn’t seem to be upset I’m looking forward to learning as much as possible here!
    1 point
  6. no problems with the small chips from the firebox petals
    1 point
  7. every time you open the dome to check the meat or spray it, you are letting heat out. i dont bother with spritzing, if i want moisture in the dome i use a water pan. Remember "If youre lookin, youre not cookin"
    1 point
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