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Showing content with the highest reputation since 08/24/2021 in Posts

  1. I lived in Thailand a couple of years so I tend to cook a lot of Thai dishes. "Crying Tiger" is one I have cooked before, but this recipe really shines if you marinate the beef for about an hour. Usually served in a traditional style, this take is in a lettuce cup with a dab of rice to absorb the meat juices, a touch more of the marinade and some julienned carrots for crunch. When I do it again I will add some lime sections for garnish to get a little extra squeeze of lime juice. Finger food at it's finest from the grill. Recipe: https://www.weightwatchers.com/au/recipe/crying-tiger-lettuce-cups-1/56b79d80eeb7e01d6fe8e892
    9 points
  2. Let me start by saying that I haven’t been using the Akorn too often this summer. The lockdown has really affected my interest in a lot of things including cooking for friends and family. That is also why the following didn’t get done in time for the summer challenge. Earlier this summer our local cancer centre and now covid ICU announced a fund raising effort called the Grand Grill. The idea being that you would invite friends or family for dinner and they would donate to the event directly through the hospital website. Kinda like running a 10k fundraiser race except with food. I set up an account and named it “The Kamado Guru Tribute”. I want you all to know that I appreciate all that you've taught me these last 10 years and thusly named it in YOUR honour. I have asked that all donations to my page be used for immediate needs in either the cancer or covid areas. I asked my sister to assist me and she sent the link out to her high falooting friends. Within hours it was sold out and we exceeded our goal four-fold. We had planned on serving pulled pork on a bun with some slaw and another salad. We have now added fresh Corn and field Tomatoes, beer from my S-I-L’s brewery and I have had to buy extra of everything since we have been overloaded with requests to attend. Ontario is now in level 3 and we are allowed to have open groups. Turns out that all of these seniors have been hiding away for 18 months and are chomping at the bit to get out of the house and tomorrows the day! So I have the Akorn going now and just put four pork shoulder roasts on with another to go in the morning. These four will come off at 11pm and go into slow cookers to finish overnight. The Akorn is making groaning sounds from the weight of the meat! LOL I think this is going to work! More to follow.
    8 points
  3. eric

    Hurricane Mode

    It's been a long 7 days to say the least! Hurricane Ida has kicked my Butt. I finally got power back so I decided to cook Wings, the wife is making Pigs in a blanket and finger sandwiches and were going to surprise my S.O.D. Team tomorrow!!!!
    6 points
  4. Heuer

    First Epic Ribs Cook

    I decided to give spare ribs a go on my KJ Classic for the first time. Read up quite a bit, including John's excellent 'Book of Knowledge', but decided to follow the KJ’s own Chef Eric Gephart’s method which cut the cooking time in half; was so simple and easy to do compared to the other methods. His mantra is "3, 2, 1 is too long" resulting in mushy meat. He suggests 45 minutes on each side at 300F, wrap in foil preseasoned with honey, light brown sugar, Dijon mustard and unsalted butter and then back on the grill for 45 minutes a side. I presalted the two racks of ribs for an hour and then used Meathead's Memphis Dust (salt free) rub I made up as per his recipe on 'Amazing Ribs'. Only substitution was using Maple Syrup rather than honey for the half way point. Smoke was courtesy of a couple of chunks of Pecan. I thought this was going to be a complete disaster by using Meathead's rub and Eric's method which itself seems to go against all the 3,2,1 advice but the results were quite stunning. Meat fell off the bone but still had that nice bite. Eric's recipe tutorial is here: https://www.youtube.com/watch?v=3czUlCntWTo&t=635s
    6 points
  5. I didn't cook these on a Kamado but they were amazing...... I bought these Texas Short Ribs from Porter Road. I have been buying these for quite a while and I love them.
    6 points
  6. Here goes. At 07:30 yesterday I was pulling the pork (literally, not figuratively) and suddenly thought - not enough! I immediately pulled out a (spare) 5 pound roast that I had in the freezer and defrosted it in the “Amana Radar Range”. Got the Akorn lit again, spiced up the roast and tossed it on (again, literally). At 11:00, my son-in-law showed up with 48 assorted cans of beers and seltzers from his distillery along with 50 pounds of ice and a $100 gift card to give-away. What a treasure! First guest showed at exactly 4pm, before I could even hit the showers. A stream of people started to flow up the driveway almost immediately afterwards and overall 36 people came. We had enough food for all and one woman showed up with 40 strawberry creme cupcakes! Sorry, I was running and never did do photos of the food! In the end, the extra roast wasn’t really needed and without using it, we even sent a few friends home with takeout boxes for later. That said, my wife started to shred the last roast and was eating it for second breakfast this morning. We raised another another chunk of money raffling off the gift card and ended up $3 shy of a G note raised. We each dropped $5 into the cup this money and did a final donation that brings the total to $1007. Five times or original goal. Everyone had a great time and we ended the evening laughing with the neighbours and drinking the extra beers. Today is a bit of final cleanup and catching our breath as it’s a full day of volunteering tomorrow at the Covid Rapid Screening centre. Your hosts, Jeffieboy, sister Wendy and wife Ellen. A view from the back fence. A pano of the setup before the insanity hit.
    6 points
  7. I have been wanting one of these for a long time. I decided to bite the bullet and buy one last week. I also bought the stainless steel grate option for it simply because I don't think I wanna maintain the cast iron grate on this. I like quick cooking options with a broiler and this little guy will be perfect for that. This thing might also change the way I think about searing steaks on a soapstone... these IR burners on this unit can produce 1500°F in just a few minutes time.
    5 points
  8. In my quest to prepare interesting and flavorful vegetable dishes, I've been experimenting with French tians and terrines. Yesterday I found some fresh Hatch green chilies and decided to make a multi-layered terrine of kamado-grilled vegetables using the medium-hot chilies as the flavor centerpiece. The layers consist of rounds of grilled Chinese eggplant, sweet onions, Roma tomatoes, and yellow squash, (all grown in Wilcox AZ), grilled Hatch (NM) green chilies, thinly sliced garlic, and locally grown cilantro. The vegetables were grilled after brushing with garlic-infused EVOO. The ingredients were layered in a ceramic loaf mold and finished in the oven at 400* for 1 hour. The result was delicious, plenty of silky smooth vegetables and plenty of heat from the green chilies, with just the right amount of charred flavor from the initial kamado grilling. Here are some photos of the process and the assembly. Thanks for looking and Happy Cooking.
    5 points
  9. No, looks like we just miss them, we are in Zone 8 and the info on line says Fox Tail ferns grow in Zones 9-11. We have a number of interesting plants but all them are plants that grow in arid climates. Here's a few desert willow This tree grow natively and has orchid like blooms in spring and summer. Gopher plant This plant is great, nobody eats it ad it has beautiful yellow flowers in the spring Claret cup cactus This cactus gets beautiful Burgundy colored flowers in the spring Apache Plume starts off with white flowers and then develops pinkish plumes Strawberry cactus
    4 points
  10. I have finalized cheddar cheese Ciabatta recipe. Earlier in week I did pilot test run and for actual batch change I made was also to add some extra shredded cheddar cheese on top. Ciabatta method used was Poolish method, and I used 25 % cheddar cheese half was cubed and half shredded. This recipe is now family favourite.
    4 points
  11. Braai Joe

    Hello from Melbourne!

    Hello from Melbourne, Australia! Being a South African I've grown up grilling (braaing we call it) on open wood and charcoal fires - it's a national past time and something just in our DNA! After much reading I decided to add to the versatility and go for a BIG JOE! Just a note to introduce and also to give a huge shout out to all the members who's contributions have been invaluable in making the decision and ensuring that the bug has bitten! John Setzler, ckreef, Jack., keeperovdeflame, KismetKamado, Ben S etc. you are all an awesome source of knowledge, tips and ideas. And - 1st steaks were great, but the whole chicken next was out of this world. Very excited to get stuck into it and "braai" on my Joe! Cheers, James
    3 points
  12. dman

    Foil boat pork loin

    Small loin perfect for two. Seasoned and let come to temp while I fire up the Classic. Half hour to get to 335, small chunk of mesquite and an hour later, ready to eat! Easy Sunday meal, with leftovers for Cubanos.
    3 points
  13. Herman Munster

    My Short Ribs

    My Short Ribs took 4 hours . I buy them as slab. Trim them season them and cook @ 250-275 . I don't turn them . Just like butter . Herman
    3 points
  14. To a full outdoor kitchen.
    3 points
  15. I have been getting a bit fed up with replacing gaskets on my Monolith Kamado. The stock black felt gasket didn't last very long as I did a super high heat pizza cook only a few weeks into ownership which fried it. I replaced that with a Nomex one which lasted pretty well, but eventually the heat got that too. I then replaced that with a spare OEM one I had and of course, during a cleaning burn a week or so ago, I left the grill unattended for too long (actually - overnight as I forgot about it because....wine) and......well, you know the story. I had seen the mesh gaskets on the newer KJs and always thought they looked a better option. So after a bit of googling, I ordered a mesh gasket kit from here: https://kamadokings.co.uk/fibreglass-gasket-seal-media-grande-limited/ I thought the price was pretty good at £40 UK, compared to most of the mesh gasket kits for the big Kamados I had seen which were around £100 UK. Anyway, it arrived next day and today I had time to fit it. I cleaned off all the old gasket material, gave the rim a good brush and then a light going over with a flap wheel on my Dremel and then cleaned it all with acetone. The new gasket went on really easy and even the joining was easy. The kit came with three joining strips, and three additional short strips of double sided adhesive so you can stick the joins to the rim after you have made them. I did make sure to use aircraft snips to cut the gasket with and that worked a treat. I had always had problems with smoke leakage at the back of the grill with the old felt gaskets, but short of taking the whole hinge and band assembly apart I had never been able to quite resolve it with simple alignment. I think (hope) that this problem will now be gone as it looks like the mesh gasket has much more compression at the back of the grill. Certainly it passes the dollar bill test. I had read here about using Permatex copper between the gasket and rim, but decided not to do that as I felt it would kind of act like lubricant between the glue on the gasket and the rim of the grill. Will I regret that decision? Who knows. Anyway....new gasket now fitted and I am leaving it for 24 hours for the 3M 9448A adhesive to cure properly before firing it up. It definitely looks and feels like an upgrade to the old felt gaskets. The cook test will be soon enough. I'm pretty pleased so far, both with the quality of the gasket kit, price and how easily it went on.
    3 points
  16. This is an inappropriate response here. It's not helpful in any way. Please be mindful when responding to questions and problems and don't make it personal.
    3 points
  17. everything looks and sounds fantastic!!! Well, except for this term 'thin enough'. I'm not familiar with it in relation to bacon.
    3 points
  18. So I did this thing today and it's awesome.... 2 hours at 225 and then drizzled with that hot pepper peach bourbon sauce... yum.
    3 points
  19. dont get hung up on the vent on top, thats an easy swap. there is also the smokeware vent top, but it was too shiny for me lol. the main selling point should be the air lift hinge. not having to worry about the heavy dome lid slamming down when im not ready is worth it to me.
    3 points
  20. Andy B

    Do I need a joe jr?

    Update: I ended up buying the joe jr. and I am in love with it. There is just something fun about cooking on a tiny grill. I find it easier to fire up and cook 3 burgers or sear a steak out of the sous vide, which I do a lot. It gets so hot so quick compared to the classic. I can see it coming in handy when I do larger cooks for guests as well. I still do use my classic a lot though and love them both equally. Now all I need is for a big joe 1 to go on clearance at Lowe’s, and my wife to allow me to buy it, so I can have all three.
    3 points
  21. Had the day off and spent most of the afternoon playing with the new Akorn Jr. Started the day with attempting a low temp burn. Went with a half load of Fogo Black and a 1/8 piece of a Weber parafin starter basically laid on top on the outer edge. That quickly fizzled out and attempt #2 was in the same location but with a 1/4 piece of starter. That seemed to be enough to get it done. Placed the stone and a temp probe on a grate and shut the lid. After that t I pretty much followed the directions from the "Starting a Fire, Low and Slow - Definitive" by Philpom as far as vent adjustments and sure enough I ended up with a fire that held.between 200-250 on the dome temp. I even left for 40 minutes to deal with a car issue and came back to a dome temp of 210ish. Super awesome to really see how a temp can be controlled like this. Around 4 hours later it was time to get things ready for dinner. Plan was to roast potatoes and broccoli. Got the grilled tuned up to 350-400ish and chopped up the goods put them on a 12" perforated pizza pan with parchment and put it in for what I hoped to be a 30 minute cook. I must have had the thing open for too long as it seemed like the temp didn't really recover at all. After about 20 minutes I opened up the vents and finally saw saw the temp coming up. After another 10-15 minutes no sampled a potato and found it to be ready. Took the tray off and dumped everything into foil while I got the impossible burgers and green chili grilled up. Learned some good stuff today and cooked a nice meal for the wife. All in all a great day with the new grill.
    3 points
  22. I'm not asking for perfection but I know of no one that would buy a new Toyota with an extra seam down the bonnet and wonky wing mirror. It seems there is more quality control in much cheaper alternatives. Also, I'm not looking for sympathy, just sharing my initial experience with the brand while trying to determine if this is on par with what others are seeing as well. Not to worry mate regarding my contributions, I'll help anyone if I can.
    3 points
  23. 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.
    3 points
  24. A lazy Sunday afternoon! I fired up the primo, stepped in to the garage, opened the beer fridge and found a 6 lbs slab of spare ribs.... ok, I whipped up a batch of GPR #86 and went to work. Trimmed a little, pulled the silver skin, seasoned and threw it on. Cooked it my favorite way, 225°f naked, I call it the "easy as 1 2 3 method". Season, smoke and eat. I used some hickory chips. CYM for a binder and brushed it down at the end with some peach sauce Mrs philpom made. About 4.5 hours. Ready to go. Looking good just before the glaze. Ready to pull. Ready to eat. Bonus. It was an extremely meaty slab and the sauce worked out very well. Yum!
    3 points
  25. Hello all, this is Jeff and I just picked up an Akorn Jr in the last week and discovered this fine place soon after. Looking forward to many great meals for my wife and I as well as a few things for my coworkers. My wife is a bit of a pescatarian so I'll be hunting through the site for fish, vegetarian, and vegan ideas. That being said, the first cook will be a simple whole chicken for my coworkers and I. Should be lighting the fire in an hour or so.
    3 points
  26. I could not decide whether or not to approve the previous post here or not in light of its nature. I decided to approve it and then lock the thread. There are two sides to any issue and I fully understand that. But I also understand exactly what would happen in this thread after approving this post. It's obvious to me that the previous poster is not here to participate in our forum so I figured it was best to just stop it here.
    3 points
  27. I'm reminded of Jeff Foxworthy describing the first child (growing organic vegetables to make home made baby food) vs the third child ("Aw, comeon, don't eat that Milkdud you found under the refrigerator without wiping the cat hair off first"). Three years in with a Joe I, it's a big douche about twice a year. With a cover, for the most part, it takes care of itself.
    2 points
  28. 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.
    2 points
  29. deity6667

    Favorite Cheese

    I just prepared this Camembert for baking in the kamado - will turn out great and is a favourite as the weather turns warmer here for a great lunch addition.
    2 points
  30. At least for the BJ1 models currently for sale at Home Depot in the US, they not only have the (2-tier) divide and conquer (3-tier is only on the BJ3 and Classic 3), they also have the newer version of the firebox. And though they don't have the newest version of the air assist hinge they do have a spring assist - which is some help. Just happened to know this as I was making a similar decision on which version of the Classic to get, ended up ordering the v1. Still waiting on it to come in, and buyer's remorse already hitting. Not so much because of the gasket, hinge, or vent cap differences, but because I had to pay for a cart that will not be a long-term part of the setup, which I could have avoided by getting a stand-alone v2. Long story, short point. Everyone's different, hard to say what will work best for someone who is not you (or even for someone who is you
    2 points
  31. Dang, that must be a good book.
    2 points
  32. Looks delicious. Reading the recipe and your comment about the bacon not being cured, you could substitute Morton's Tenderquick for the salt. It contains a small amount of nitrate and nitrite for curing. I had the same experience with adding jalapenos to the cure as you did when I tried making bacon. I think your idea of adding chili powder might do the trick.
    2 points
  33. @DSPGuy watch this video I made at the 12 minute mark....
    2 points
  34. im getting tired of my fireboard . i love everything about it besides all the wires. its a pain to untangle every time i go to use it. the fan controller is awesome, but we all know the kamado is pretty efficient on its own. i ended up grabbing a meater probe to try out. the one thing it has for sure over all the other probes is that you can use it with a rotisserie. but it is limited by the temperatures it can handle. but for slow and low cooking i think it will be great.
    2 points
  35. Welcome boater Classic 1 or classic II can't go wrong with either. I went with the classic II due to the 5 piece fire bowl and my wife wanted the air hinge , but then it's a personal choice. The cart you might be able to sell on ebay or something. Now for the accessories, many options one good thing about America is that once we buy something they find ways to get us to spend more money on accessories. I just have a ash basket and Joetisserie I use the basket all the time and the Joetisserie quite a bit. The electric starter in my opinion not needed. Temperature controller I have one but very seldom use the temp control part I use it for remote monitoring of the temp. I strongly recommend learning to use the grill with out the controller. I don't mean to try and sway you on anything but this is what I use. My only strong recommendation: is to read John's booklet
    2 points
  36. Grill, charcoal basket are good choices. I keep mine outdoors, I use a cover. 5 Observations: Kamados come ready to cook. You don't need accessories. The charcoal basket and a deflector/drip pan are first choices. The rest depend on where you want to go with your cooking . Choice of kamado. They are more alike than not. No kamado envy here. Get what you can afford and is available. Lump, more alike than not. You put it in and light it, it burns. Some are hotter, some have bigger pieces, some people detect different smoke flavor. It all works. Wood chunks/smoke...Less is more. Keep in mind the folks you are cooking for. Don't over smoke. Grate vs dome temp. Does not make much difference as long as the dome thermometer is reasonably calibrated. I am pretty sure I could cook anything without a thermometer measuring grill temp. Comes with experience. Temp control device....I bought one, but I can use the kamado sans device. Certainly not a necessity for searing a burger.
    2 points
  37. @Boater Consider the fireboard 2 drive with a fan when you get ready to move to a temperature controller...
    2 points
  38. The simple answer is that if you have doubts about the value of the options on the 2 series, buy the original. My best suggestion is to go somehwere that you can put your hands on the grills and see the differences first hand. You may have to go two different places to do that but its worth the work to know for yourself.
    2 points
  39. Amazing instruction .I’ve just unboxed my new grill and I was going to cut off the hooks on the basket !!!!! Searched for the heat deflector issue and found this article . It saved me ! Thanks again
    2 points
  40. Your correct about only sparking on start up I just don't use that brand. What I was trying to convey is if you don't like a brand don't buy it, don't know if there is a perfect brand nor size of lump for everyone, and what I like and use may not be what your happy with . The main thing here is we are grilling with charcoal
    2 points
  41. Yeah, just something special about kamado chicken to be sure. Seems like 5+ Lbers are all you can find in most markets these days. I miss those little 2 1/2 lbers they used to have. My chickens take about an hour as well. I cook them at 375 and let the temp climb to 425 at the end of the cook. They come out about the same color and extremely moist. When you tented the chicken it was like putting it in a steam bath, and that is why the skin was soft. If you want it crisp you can put the chicken uncovered in the fridge for a couple hours before your cook to air dry, but even then if you tent it, the skin will probably soften up. In my book crisp skin only lasts a bite but moist chicken lasts the whole meal. I used to seek crispy skin, but not so much lately. Very nice cook, Sir.
    2 points
  42. Jerrymac

    NEW FROM FLORIDA

    Hi everyone! Just found this forum. Waiting for a Kamado Big Joe to be delivered! I have owned an Akorn Chargriller for 6 years and have found out I have been doing everything wrong! Have learned so much from everyone! Thanks John! Can't wait for my Kamado Joe!
    2 points
  43. Well when you pour it in the charcoal basket and a lot of it ends up in the cleanout tray, I'd say that's a problem.
    2 points
  44. A little while ago, my Dad's "ostentatious gas grill" finally blew a hose, and I seized the opportunity to show him that "something far better now existed." After dutifully taking him to hardware stores where he could consider "The Big Green Egg®," I took him to Lowe's where we bought – an "Akorn Senior." Yes, "this one's bigger," but otherwise it's basically the same: insulated steel body, cast iron grate, "and a few extras." After showing him how to properly season cast iron, which he correctly did, and after acquiring another remote-reading wireless thermometer at Home Depot, we have since enjoyed many "grilling weekends" together. (He's becoming quite good at it ...) "These are the times to remember, for they will not last forever ..."
    2 points
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