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Showing content with the highest reputation on 04/30/2022 in all areas

  1. Walter_Mann

    Pork & asparagus

    500g of charcoal Pork & asparagus
    2 points
  2. prowe

    Non stop adds!!!

    and if there is ads I don’t care dont make no difference to me and if there is ads I don’t care dont make no difference to me -Doobie brothers second cousin
    2 points
  3. prowe

    Non stop adds!!!

    Do you like the site to be free...or free of ads? A few ads to keep this site running is no prob at all. In the past I have been more than happy to donate to the cause and would be more than willing to do so again as I am well aware that is an expense as well as a lotta effort to keep this place up and running. You want HBO...gotta pay, want ABC...gonna be ads.
    2 points
  4. Boater

    Non stop adds!!!

    VERY sorry to hear that, John. I'm sure you've done all the review of options, but if there's anything that might change that, please, please let us know.
    2 points
  5. A.O.

    Modified Weber..

    So recently I bought a basic Weber kettle grill for quick cooks and extra room if I'm running out of cooking space on my Kamado Joe. Just modified it yesterday with a hinge on the lid so I can open it up and have the lid just stand there like on my KJ! The little hook thing under the lid just doesn't work that well and having to find a place to set that lid is always a pain, so I fixed it! YAY!
    2 points
  6. jark87

    Modified Weber..

    Well done @A.O.! My Kettle has a half-circle ring on 1 side than holds the lid pretty well. Even though I don’t use mine very often any longer, I just can’t see myself ever getting rid of it. I’ve had some great cooks and some horrible cooks on that thing. My best brisket ever was cooked on the Kettle with the SnS and the cook that prompted my KJ purchase was a horribly dry Thanksgiving turkey that was quickly transformed into turkey salad. Of course, I took credit for the brisket and blamed the Kettle for the turkey.
    2 points
  7. makes me glad I'm not a Salmon
    2 points
  8. Hello friends, I' m i newbie on this forum. Let me introdece myself. Two days ago I have became a proud owner of Kamado Joe 3. I have a family of my tree Weber kettles and I hope to increase my cooks. I live in the Czech republic, Central Europe, I'm grilling about 30 years, 2015 I have started interesting about L&S. I like amarican BBQ, asian cousine and czech grilling as well. I'm a bluegrass musicin too, playing guitar and mandolin. Husky
    1 point
  9. fotoflux

    Smoked some chicken

    Went a little crazy with the temperature probes It was interesting to watch the temps, but I ended up pulling it when the slowest cooking breast reached 160. Thighs made it to the high 170's. It was super moist and made a delicious pulled chicken sandwich. I would've shown the final product, but I got too hungry and forgot. I've been going on a kick roughly following instructions from the Meathead book and used his Simon and Garfunkel chicken rub. Lots of green herbs, added a nice flavor through ought the chicken...
    1 point
  10. Have you ever had Osso Buco? This is my spin on a fantastic dish that is traditionally made from veal shanks. I got these gorgeous beef shanks from Porter Road and decided to put my own spin on the traditional dish by adding a little Man Cave flair to the process and ingredients choices. This is a simple dish that isn't complicated in any way. The video will walk you through the processes and the ingredients that I used. As promised, here is my recipe for the stone ground grits that I used for plating this dish: 1/2 cup stone ground grits 1 cup beef stock (i used reduced sodium beef stock) 1 cup whole milk (i would have used half and half but I was out of it) 2 tablespoons butter I set up my double boiler and then added the grits, stock, and milk to the double boiler. I covered it and let it go for about an hour, stirring it every 10 minutes or so. When the grits were done to my liking, I added the butter and let it melt. You should also taste at this point to see if you need more salt. If you wanna add cheese or anything else to your grits, like diced jalapeno peppers, add it along with the butter. Notes about these grits: I always use yellow stone ground grits from Marsh Hen Mill (formerly known as Geechie Boy Mill on Edisto Island, South Carolina. The ratio of liquid to grits is always 4:1. You can use any liquid you choose, including just water. I like to make my grits with a 50/50 split of chicken stock and half and half most of the time. Sometimes I will make it with just whole milk, but I love the flavor you get from using the stock combination. I always recommend using either reduced sodium or no sodium added stocks so you can adjust the salt content to your own taste. Enjoy!
    1 point
  11. 1 point
  12. jark87

    Non stop adds!!!

    And the ads don’t bother me in the least. They’re well-placed and I’ve even clicked through a few.
    1 point
  13. NVRider

    Non stop adds!!!

    One of the very few sites I have ever subscribed to because of the content, members, administrative policies, and valuable knowledge that gets passed along. I supported the site in the past and would continue to do so if the opportunity presented itself. "Free" costs a helluva lot more than a small subscription/support fee.
    1 point
  14. CentralTexBBQ

    Son’s BDay Cook

    They are everywhere here. Kroger carries them. If you have one near you, at least pre-COVID, they allowed you to place custom orders for brands they carry (ala Johnsonville Stadium Brats, Boar's Head, Glier's Octoberfest Brats, Queen City, Blue Grass). But with the supply chain as it's been, who knows whether they are still able to make good on those orders. Anyway, I have always ordered through the either the store or department manager.
    1 point
  15. A little perspective on a eagle's talons compared to a human hand.
    1 point
  16. len440

    Smoked some chicken

    Looks like a mad scientist BBQ wonder where Igor is at . Does look tasty
    1 point
  17. Today's smoked turkey breast roll stuffed wild garlic, cappari, homemade cappocolo and dryed tomato too, Czech cheese Blaťácké zlato. Very delicious.
    1 point
  18. Ummm ... I figure it might take me a couple hours to get there from the southeast United States. Can I come over for dinner and a concert?
    1 point
  19. Wow, this is the charcoal basket Blaze Kamado, in my humble opinion, should have included with their aluminum grill. After much searching, I found a stainless steel charcoal basket on Amazon that looked as if it might fit the Blaze Kamado, the Only Fire Stainless Steel Charcoal Ash Basket for X-Large Big Green Egg Ceramic Grills. I took a chance ordering this because I knew it wouldn't be perfect, but I thought I'd be able to adapt it to fit. Fortunately, I was correct. This basket is of sufficient build quality to adapt easily to fit into the Blaze Kamado like a glove. All I needed was a $20 cutoff saw to trim off four small sections of stainless steel around the top circumference to bypass the four cast-in-place supports that the middle grate rests on. This allowed the basket to settle perfectly in place on top of the charcoal grate. I also trimmed off the two handles, which allowed the middle grate to sit on these four supports just above the top of the basket with no interference whatsoever. In my opinion, the handles aren't absolutely necessary to handle a cold basket, which is the only time I touch it. For those unfamiliar with the Blaze Kamado, it doesn't have a separate firebox. The bottom vent isn't designed to be used as a cleanout. The ash and smaller bits of charcoal fall through the charcoal grate and into a stainless steel pan that sits on the very bottom of the aluminum kamado. Cleanout requires removing the leftover charcoal, then the charcoal grate. Finally you lift the full ash pan out and dump it. Having a charcoal basket makes this process so much easier because it contains the leftover charcoal, which can be easily lifted out and set aside while completing the grate and ash pan removal and cleaning. The trimming does not affect the basket's utility at all. Please refer to the attached photos. The basket also comes with a nice center divider (not shown) so you can build a fire on only one side of the kamado if you prefer. Blaze Kamado owners can order this with the confidence that they can trim it to fit their grill if they have minimal cutoff saw skills. As always working with such tools, wear your appropriate eye and face protective equipment.
    1 point
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