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Showing content with the highest reputation since 04/21/2019 in all areas

  1. 14 points
    BrianAZ

    Show your BBQ area

    Here’s mine that I designed myself. Combination outdoor kitchen, dining area and fireplace. We just finished the hardscape. Still need to do the rest of the landscaping. I’ve got a nice 5 burner Blaze gasser and side power burner, one Kamado and a Blackstone griddle. My WSM and turkey fryer are out of frame. I was hoping to pick up a second Kamado, but my Costco’s never got them on the floor. I’d like to have one set up as a pizza cooker and a second as a dedicated smoker. That way I can retire the WSM.
  2. 13 points
    BeakerLovesBBQ

    Show your BBQ area

    When we expanded the patio a few years ago we built a BBQ area with storage, lots of counter space, and room for the kamado and gasser.
  3. 13 points
    daninpd

    New Orleans Barbecue Shrimp

    When you visit New Orleans and see "Barbecue Shrimp" on the menu, don't expect something coming from a guy with a Weber in back of the restaurant. BBQ shrimp there is cooked hot and fast, heavy (really heavy) on the black pepper and butter. Ideally it's cooked with really large head-on shrimp, in my case I had to use frozen "Super Colossal" E Z Peel. I used Ralph Brennan's recipe: https://louisiana.kitchenandculture.com/recipes/ralph-brennans-barbecue-shrimp except where he calls for water I used white wine. Cooked in my Stok charcoal grill in cast iron. Did some Mexican Street Corn on the Joe. Slathered two ears with mayo and crema, sprinkled on some chile powder and lime zest and grilled on the Joe cranking along at 450. When I took the corn off I sprinkled it heavily with Cotija cheese and squeezes of lime juice. Had some toasted french bread to sop up the sauce from the BBQ Shrimp. I believe that's called scarpetta in Italian.
  4. 12 points
    buckleybj

    Perfect Cure for a Crappy Day

    Today was just one of those days... Went to the store looking for what I wanted to cook up this weekend and Ribeyes were on sale. Thankfully the butchers were still around so I asked for some thick ### steaks to help bring a smile to my face. I think the butcher was just as happy to prepare the steaks for me as I was watching her cut them up and wrap them. I may have been drooling a bit and giggling like a 12 year old girl, but that's neither here or there. Went with a reverse sear for these babies, setting up the coals on the Big Joe to one side and cooking the steaks indirect to an IT of 130. After I pulled them off, I opened the top hue and let the temps get up to 600 so I could get a nice sear. Sorry for not adding the "money shot" once we cut into those bad boys I was too busy eating to take any pictures.
  5. 12 points
    KismetKamado

    A Tale of Two Roulades

    I decided to put myself at the mercy of my fellow gurus for the April Fusion Challenge. @ckreef suggested I do a veggie stuffed protein and challenged me to use my Blackstone Pizza Oven to cook the protein without drying it out. And @Scott Roberts wanted to see the Mini BGE in action. So I fused those two ideas together and did a Beef Roulade with my Mini BGE and Blackstone. The Weber Summit Gasser makes a brief cameo appearance. And I added my own twist by doing the cook both ways - one with kamado roasted veggies and Blackstone cooked protein and the other with Blackstone roasted veggies and kamado cooked protein. Started off by butterflying and pounding out a couple of nice strip loins. Should have got them thinner. My first time doing this - lesson learned. Seasoned these with SPG and marinated in some balsamic vinaigrette. Then I was off to roasting veggies. The Mini BGE in all her glory.... Doing a mighty fine job with the veggies - these had a bit of a balsamic vinaigrette marinade as well. Next up, a little Blackstone actin for my other set of veggies. It was cold and windy. Had to adjust the orientation of the Blackstone on the deck as it wasn't heating up very well taking the direct hit of cold wind. Not too shabby.... Time to wilt some spinach - really had no idea how to make this happen on the Blackstone or the mini.... so let the gasser have her moment to shine. Also stretched the legs on my new ButterPat Estee. And some of my neighbors are probably wondering why they have spinach in their yards.... did I mention it was windy? Decided to make some bread to go with dinner. Had a fantasy of parchment paper keeping my stone clean if any grease from the cheese topping dripped off. That dream went up in flames the moment the bread hit the Blackstone. Thankfully the bread itself didn't fair too bad. Just a little dark on the very edges in spots. Now on to assembling the roulades. Also something I had never done before. And I'm not going to lie, this was not pretty so we're just going to zoom past this part. Here's what it looked like before a little fresh mozzarella pearls and Asiago & parmesan. It went downhill after this. I'm definitely no seamstress as far as attempting to tie these up. Onto the Blackstone with the one containing the kamado roasted veggies. Got some decent color on it. But I was worried about it being dry at this point.... had @ckreef duped me? Was I doomed to have a dry beef roulade? And then onto more familiar territory with the roulade stuffed with Blackstone roasted veggies on the Mini BGE. Top cuts are the Blackstone roasted roulade. Bottom cuts are the kamado roasted roulade. You can tell the difference, but not as much as I expected. Forgot to take a picture of my plate (it was magnificent I assure you), but manage to snap a pic of Mr.. KK's plate. And the final verdict? There wasn't a huge difference in the two roulades. I would give the nod to the kamado roasted one, but the Blackstone roasted one was really good as well and really the only part that was a bit on the dry side were the very ends. The inner portions were equally as good as the one from the kamado. It was a fun challenge and I wouldn't have busted out the mini without the suggestion. It's where I got my kamado start and it brings back good memories to cook on it. Thanks for playing my game @ckreef and @Scott Roberts!
  6. 12 points
    BURGER MEISTER

    Show your BBQ area

    When you live in the PNW you either put a cover over your grilling area or learn to love the rain or learn to live with it. It ain't much, but it keeps the ol' bald spot dry.
  7. 11 points
    Tioga

    Show your BBQ area

    This is my built-in Akorn and Weber Baby Q1200 Let's see yours please.
  8. 11 points
    John Setzler

    Show your BBQ area

    Here's some of my area with some of my grills pulled in for a photo I needed a couple weeks ago...
  9. 11 points
    ndg_2000

    Show your BBQ area

    Here's mine I've got a Pitt Boss 24 and my kamado I made from an old keg And at the other end of my deck I have a chiminea for the colder evenings that will double as a Blackstone/planche and boil a kettle for a cup of tea.
  10. 11 points
    For the April challenge cook I decided to really wing it and charge forward without a recipe, mashing together grills and cultures. My family cannot get enough of tsukune (Japanese chicken meatballs) which we usually cook on the konro. I thought about doing that some shi####o peppers, phoning in a monthly entry, and moving on with life. However, trying to embody the challenge spirit and push myself, I decided to see what I could come up with. Looking in the massively growing rub cabinet, I found myself staring at Dizzy Pig's Molé rub, which remained unopened as I was never sure what to do with it. Challenge accepted! I thought about what to do, and realized it would be pretty easy to make a Mexican themed chicken meatball. Instead of soy, ginger, and potato starch, I would use molé rub, molé sauce, and some kind of corn starch base. I decided on corn for the vegetable, using an easy Tex-Mex seasoning and lime juice recipe I love, and decided to add grilled avocado for good measure. Laughing out loud to myself like a crazy person, I settled on the molé combo, red onion, and minced tortilla chips for the chicken meatballs. I added these to the dark meat ground chicken, got everything nice and mixed up, and then made the result into meatballs and rested in the fridge while I went to mow the lawn. When I got done with the trimming, I lit the Big Joe and a separate chimney of marabu charcoal for the konro. Back to mowing. With things heated up, I put the corn on the kamado and let the konro heat up. Once the corn was almost done, I gave up on mowing and cooked the avocados and then meatballs. These cook so fast in this format. Between turns, I cut the corn off of the cobs, made beds of grilled corn, skinned the avocados as they came off the grill, and filled the "pit" with a chicken meatball. A quick spray of chili pepper sauce and we were off to dinner. The bowls and all of the extra meatballs disappeared almost instantly, and as silly as this seemed as I made it up, this dinner could make it into the rotation for us. It was delicious. Thanks again for posting the challenge cooks and encouraging me to get out of my comfort zone.
  11. 10 points
    Jose Andres Zapata

    Show your BBQ area

    Looking at the other setups, I am glad I did not leave room for more. I can see it turns into an addiction.
  12. 10 points
    pesto3

    Show your BBQ area

  13. 10 points
    ckreef

    Japanese Scampi

    Japanese flavored Shrimp and veggies cooked on a Konro grill handmade in Japan. Basic scampi cooked on a Komodo Kamado grill handmade in Indonesia. The basic ingredients. Some basic prep work. Ginger and garlic marinated shrimp. Snow Peas seasoned with a Japanese pepper mix. Grilling the shrimp and snow peas on the Japanese Konro grill. Basic scampi cooking on the Komodo Kamado. This is the first time I've pan cooked pasta like this. Dinner is served. This challenge turned out to be harder than it should have been. At the beginning of the month I tested out an idea. It didn't work quite as good as I wanted it to so I switched out one of the ingredients and tried again. Still not exactly right. After searching the following weekend for the correct ingredient I gave up and came up with another idea. Bought all the ingredients for my second idea. The weekend I was going to cook it got busy and the weekend came and went. At this point the month is coming to an end so I once again changed plans and finally came up with this idea. I guess if coming up with a decent idea was really this hard, great challenge
  14. 10 points
    DerHusker

    Grilled California Burrito

    I had a bunch of fries’ leftover from eating at a local burger place that I had saved so I decided to make a popular burrito here in San Diego. It is known as a California Burrito and typically has Carne Asada, French Fries, Frijoles, Cheese, Pico de Gallo, Guacamole, and Mexican Creama. (A 7-layer burrito if you want) Any way I started out making everything and was taking plenty of pics with my phone camera but somewhere in the middle of my cook I somehow (and I have no idea how) set my phone back to “Default” mode. Anyway, I don’t have access to those pics as of now and may never have access to them as they may end up being erased. So, I whipped out my Canon 70S and took the following pics at the end of the cook. I had purchased some Carne Asada and flour tortillas from the Mercado. I made up a bowl of Pico, A bowl of guacamole and some Mexican Rice. (No Pics) I then grilled up the Carne Asada. Here it is on the grill. I brought this in and diced it up into small squares. I then started to assemble the burrito. Started out with a nice layer of Mexican Cheese. Then the Carne Asada, Fries and some Pinquito beans. Then some Pico de Gallo, guacamole and some Mexican Creama. I rolled it up and placed it on the grill. Here it is done and ready to cut. And here are the plated shots with some spicy carrots, Mexican rice and a Modelo Negra. And a close-up shot. This was delicious! Thanks for looking.
  15. 9 points
    Bgosnell151

    Roast Beef

    Took a eye round to medium rare and sliced it thin. It had some spicey Montreal steak seasoning on it.
  16. 9 points
    Just4fun

    Show your BBQ area

    It’s awesome to have the counter space
  17. 9 points
    mtoddsolomon

    Show your BBQ area

    I just used Cedar fence material for this one. It's nice because I have space for keeping my coal dry and out of site, a drawer for a lot of my accessories, and that perfect mini fridge.
  18. 9 points
    Smoke roasting a hamburger at around 400-ish°F runs a close second right behind the smashburger in my book...
  19. 9 points
    Well, I did it!! 10 lb brisket which I trimmed up and put on the Kamado at 2 am. This baby went fast reaching an internal temp of 205 by 10 am. Wrapped the brisket in foil, put it in the cooler with towels to keep warm until dinner at 6 and was received with rave reviews. Here are some photos. Next: PORK BUTT!
  20. 9 points
    Golf Griller

    Beef Fajitas

    I was having trouble thinking of what to cook for this month's challenge, then I saw @Ron5850's entry and a light went on. I was also wondering how to cook the challenge since I only have one grill and I don't have anywhere I could use my chimney starter as a second grill. @ckreef suggested that I use two different cooking methods on my grill. So I was ready to go. However, mother nature had some things in store for me. Every weekend that I was going to grill it was raining hard and did not feel like fighting the rain at this time of the year. Easter was also in there. Finally everything came together this weekend. I looked online and found a fajita recipe from the Pioneer Woman. Here are the ingredients for the marinade: Mixed up the marinade and put the meat in the marinade. I also reserved half of it for the veggies. and the cook's marinade After the meat rested in the marinade for four hours, the veggies were prepared and had the marinade added to them. Everything was taken out to the grill I know I need to replace my gasket. I'm just waiting for the weather to stabilize some before I replace it. Even though I get some smoke leaking out the grill will hold the temp that I set and shut down with out any problems. Here are the finished steak and veggies. Then it was time to slice the steak and make the fajitas. I like big tortillas and my wife likes the street taco size tortillas. No tequila to have with the fajitas, so had a sauvignon blanc that was aged in tequila barrels.
  21. 9 points
    markoud

    First pulled pork, 11lbs

    Today I had my first pulled pork and it was awesome. My brother (he's a butcher) brought me a 11lbs butt yesterday and I was tasked with turning it into a delicisious meal. I seasoned it using Jess Pryle's rub, which I really liked. I only added a bit of cinnamon; personal preference. I also followed her advice on wrapping the meat in wrap and placing it in the fridge for some time so that the rub can permeate the meat. I am not sure whether that makes a difference or not, when compared to just seasoning and throwing on the grill, but that's what I did. I fired up my Primo, filled her up with about 7kgs (15lbs) of charcoal added some apple chips and 14 hours later (I tried holding it at 250 F; I failed) the results were amazing. I used Pitmaster X's procedure (no misting, no touching, just wait). I did the coleslaw he shows in his video, as well. I didn't do the BBQ sauce (I was lazy ). I did two things that were out of the "traditional" way of cooking this piece. I did not remove after 2-3 hours to cover in foil and I was not misting it every 1-2 hours. The reason for the former was that I wanted a hard bark. The latter is because I did an overnight cook... I was fast asleep The results were amazing. I have requests to do more butts now. I do have a question for the more experienced smokers. How do you learn not to chase the temperature? I couldn't keep it steady anywhere within a reasonable range of 250F. At one time it went below 180F (I might have smothered the flame early in the morning) and over 300F (I woke up to find this temp... I had a couple of mini strokes first and then brought the temp down). The temp stabilized around 256F during the last 2 hours of cooking, but I was chasing the it half the night and into early morning. No matter what adjustments I did, there was simply no stabilization. Is it experience that I lack? So, my question is: How do you stabilize the temp? I know you have to play around with the dials but that's exactly what I did. In the end (when it was stable) I had the bottom vent about 1/4 of an inch open and the top vent a bit less (I am not good with inches; I use the metric system). The strange thing about it is that this is what I had when it dropped below 180F. Go figure ! Thank you all for reading this wall of text... my next project (it's a project for me, not a cook ) will be the fabled brisket. After that... pastrami.
  22. 8 points
    Smokingdadbbq

    Show your BBQ area

    Here is ours
  23. 8 points
    pesto3

    Butter chicken and naan.

    Nothing new here, this is a favourite in our house as we are getting close to winter (Australia) chicken thighs seared on the classic and then transferred to the Big joe where the sauce is being smoked over peach wood. Butter naan straight on the grill just before serving. Check out those bubbles! So good thanks for looking
  24. 8 points
    So I wanted to make a Man Cave Meals video today using the Traeger. Peach cobbler sounded pretty good to me. This was amazing... Here's what went in it.... 4 to 5 cups of sliced peaches 1 cup of sugar 1/4 cup amaretto 1 tablespoon of molasses a sqeeeze of lemon juice some lemon zest 1 cinnamon stick Put all that in a large skillet and bring it to a simmer. Let it simmer uncovered for about 10 minutes and remove it from the heat. In a 12" cast iron pan or a 9x13 baking dish, put one stick of butter (8 tablespoons) and put it in a 350f preheated oven until the butter melts. Pull it back out... Put 1 1/2 cups of milk in a mixing bowl. In another mixing bowl, wisk together 1 1/2 cup all purpose flour and 1 cup of sugar. Add the sugar and flour mixture to the milk, wisking constantly until it's smooth. Pour that mixture into the dish with the butter. Use a slotted spoon or a spider to dip the peaches out and set them into the pan with the four/milk/sugar mixture and place them evenly around the pan. The drizzle in the peach liquid from the pan. Put it on the grill at 350f for 30-45 minutes until it looks awesome.... let cool and serve warm
  25. 8 points
    TKOBBQ

    Show your BBQ area

    Looking to the left, then looking to the right.
  26. 8 points
    shuley

    Guys, amazing discovery.

    I made pulled pork today and my husband wanted some collard greens. I put the greens on the sandwiches and they were OMG amazing. Even my two young children loved it. I don't know if it's traditional or not, but I drain my collards so they aren't super wet. So pulled pork, hot vinegar sauce and collard greens make an epic sandwich. I just had to share this discovery here. Sadly, I didn't take any pictures because I thought it was going to just be another pulled pork cook...... But it was soooooooooo so so good. I cooked two bunches of greens and they were gone and all four of us were wanting more.
  27. 8 points
    smittydog27

    Show your BBQ area

    Left side.....right side...
  28. 8 points
    So this is a pork butt that I injected with pureed salsa that was seasoned with just salt & pepper (Pork Butt). Scott My finished product Quesadilla Process
  29. 8 points
    DerHusker

    Ribeye Steak and Fixings

    So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it. I unwrapped it and cut the twine holding on the bones and removed them. I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook) I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours. I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames. After approximately 1.5 minutes I flipped it. After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes. I then sliced it in half. I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout. It was delicious. Thanks for looking.
  30. 8 points
    Ron5850

    Prime Tri-tip

    One of the local grocery stores had these Prime Tri tips for $4.99 a pound the other day. Tri tips are not to popular in my area. I picked up two of them. We were having a couple of friends over and I knew my wife and my friend's wife like their meat a little on the well-done side. Both steaks were seasoned with Montreal steak seasoning. I set up the grill for two Zone cooking and I cooked the meat first over the fire Once I got that nice light charred looking crust I removed the steaks. Then brought the temperature on the kamado Big Joe up to 700°f and placed the steaks over the deflector side and cooked one of the tri tips to 130°f and the other one to 140°f. Rested them for about 10 minutes . The steaks came out really tender and juicy.
  31. 7 points
    DerHusker

    Tacos al pastor

    I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slices. I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade. Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar. 8 lb bone-in pork shoulder (deboned) 4 tablespoons achiote paste (I used 1 – 3.5 oz. brick) 2 guajillo peppers (seeded and re-hydrated) 2 ancho peppers (seeded and re-hydrated) 3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can 5 garlic cloves ¼ small white or yellow onion 1 oz. Piloncillo (substitute brown sugar if you can find it) 1 tbsp. dried oregano (preferably Mexican) 1 tbsp. cumin 1 tbsp. salt 1 tbsp. pepper 1 tsp. cinnamon (preferably Mexican) 1 tsp, cloves ½ cup pineapple juice ½ cup white vinegar ¼ cup OO ¼ cup of the water from re-hydrating the peppers ¼ cup orange juice ¼ cup lime juice 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo) (Note: I only had some small guajillo chiles so I used 6 of them) Everybody went into the pool for a spin. I poured some marinade into the bottom of a very large bowl and then some pork slices. I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating. Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17 and used it to create a vertical spit. I now peeled and sliced up the pineapple And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat. I place the stack in the center of my weber redhead with coals all around it. I then setup my craving station. Here it is after approximately 30 minutes. After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile) I then placed the trompo back in the redhead to char the outside again. So pretty! I then repeated the process another 3 times. After I had trimmed off the outside 3 times I set up my taco cart errrr bar and started to assemble my street taco plate. Oh Yum! Here it is served up with a Modelo Especial. This was a little on the spicy side but oh so delicious! Thanks for looking.
  32. 7 points
    Brick Pig

    Show your BBQ area

    My spot “ain’t all that,” but I can absolutely guarantee that nobody here is happier with their spot than I am with mine. After 3 years of rolling this thing (and 15 years of rolling various other grills & smokers) in & out of the garage at my previous house, as soon as we looked at this house I said to my wife, “The space at the foot of back stairs in MINE!”
  33. 7 points
    lunchman

    Whatever is in the Fridge Quiche

    I was on a mission to use up what ever was left in the fridge and what would be more perfect than to bake it all into a Quiche. It allows me to make use of the new cornbread knife and pie server from Allegheny Treenware. So what went into this? Spinach Pepperoni Grilled Ham Red Pepper Green Onion Mozzarella 8-9 Eggs No prep pics, but here's the finished product in the LeCreuset Braiser. It made a great Saturday lunch, even if it didn't involve a Kamado and charcoal. Thanks for checking out the "Whatever is in the Fridge" Quiche! The utensils from Allegheny Treenware worked out perfectly!! Regards, -lunchman
  34. 7 points
    ajbart

    Show your BBQ area

    This is my little area. Not a lot of space but gets the job done!
  35. 7 points
    moloch16

    Reverse Sear Goodness

    As a long time skeptic of reverse searing on Sunday I gave it a try. I heated up the Akorn to 250 and cooked the steaks for 30 minutes to an internal temperature of around 125-130. The fire found some leftover hickory so the steaks were licked with a touch of smoke which added an additional layer of flavor. Took them off and while they rested, I fired up my gas grill on high for about 15 minutes until it was smoking hot. Seared the steaks, flipping every two minutes until they were 135 internal temp. Turned out great, and the herb butter really sends the beef into orbit.
  36. 7 points
    Daz

    Show your BBQ area

    I don't have a backyard, we rent the upstairs so I can use only one side of the garage. But I may win by grills per square! What I take pride in is some of grills are made by me and the rest have accessories I made for. And I power all of them with the TempMaster controller I made. The last stove has a hollow wall with holes on the inside. I made it with a paint can and some steel sheet. When the fan is on the stove will run a fire vortex that can heat up a pizza stone over 800 degrees in 15 min.
  37. 7 points
    gotzero

    Molé Chicken Wings

    For our edition of Cinco de Mayo we had molé chicken wings, grilled corn, and grilled "mini" avocados (this is a marketing win for unsuccessful avocado seasons, but I am going to buy them every time I see them for skewered grilling). It was a wonderful day to grill, torrential rain and a lot of wind. I have learned the kamados don't mind if I don't. For the wings I used Dizzy Pig Molé rub and baking powder, and cooked indirect on two levels at 375 dome for 20 minutes a side. For the corn I used lime juice and fajita seasoning. I did half shucked like I usually do and half in the husk with the silk removed and the lime and seasoning applied. I am instantly a big fan of leaving on the husk, and I am going to experiment more. Avocados were just threatened with heat towards the end. Easy yummy family dinner. Wings were served with freshly reduced molé sauce, but somehow that missed the picture.
  38. 7 points
    Managed to fit the Minimax in the back of my car after much trial and error did chicken for lunch and steak for dinner. So glad I brought it along
  39. 7 points
    Murphy-in-gtown

    Big Joe accessory storage

    Here is a pic of a storage unit for the accessories for my Big Joe that I built yday. Installed it on my wall in the garage. I’m fairly tall 6’ 4” so the upper shelf is still in my reach. I got tired of my stuff being scattered and unorganized.
  40. 7 points
    Rem Pol

    Stuffed Zucchinis

    Hi everyone, Here is my recipe for the stuffed zucchinis! Here are all the ingredients : - zucchinis (classic or round) - minced chicken (or whatever meat you like) - onion - pine nuts - chicken spices - olive oil Peel and chop the onion. Cut the top part of the round zucchini (like a hat) and scoop out the seeds. Keep the seeds and mix them with the minced chicken. In the wok pan, fry the onions first then add the zucchini seeds and minced chicken. Once cooked, keep the mixture aside. Put the deflector and grill on your kamado and close it. Try to reach a temperature of about 125-150°C (250-300°F). Fill in the zucchinis with the mixture. Add the pine nuts on top. Place the stuffed zucchinis in an oven plate and the "hat" next to them. Cook for about 40 minutes in the kamado. Serve it with pastas or steamed rice. Enjoy !
  41. 7 points
    pesto3

    Kofta curry

    Thought I would try something different yesterday. Made up a curry and then smoked it with some aprium wood. Gave the Kofta a bit of love on the half moon cast iron grill and then into the sauce to finish off. I have to admit this was really good! Just needed some lemon at the end which I was out of unfortunately!! dished up straight out of the pan The Kofta were super juicy Cheers all!!
  42. 7 points
  43. 7 points
    mliebs

    Tried a new charcoal this weekend

    I've been using KJ big block since I bought my Classic II but decided to give Jealous Devil a try. I cooked a prime rib so I normally bank the coals and put the heat deflector in so I'm only using about two thirds of the fire box. When I do this I cook the Prime Rib at 325 for about 1.5 hours and then heat my grill up to burn off the fat and then shut it down. Here's a few things I noticed with the Jealous Devil yesterday. The temperature was extremely stable, I mean it didn't fluctuate at all. I brought it up slow and when it hit 325 it held perfectly. After the meat was cooked I opened the vents to heat up the grill and it went up to 600 degree pretty quick. With the KJ big block 500 is the highest I've gotten it after this type of cook. I just cleaned out the grill because I'm doing steaks tonight and I still have about three quarters of the Jealous Devil left and there was very little ash. I usually remove the old charcoal, sweep the fire box out, and then empty the ash tray after every cook. Today I did the same thing and when I pulled out the ash try it was almost empty. So far I'm liking what I'm seeing. Anyway, here's a picture of the Prime Rib. I didn't cut any last night I did it this morning so I could vacuum seal while it was cold so the juice wouldn't run out.
  44. 7 points
    GLOCKer

    PIZZA!!!

    It was good! It would have looked better had my wife not decided to paint half the edge with left over sauce! LOL Pepperoni, onion, and mushroom!
  45. 7 points
    A fun Easter Sunday of cooking, some done inside, some done outside on the Goldens'. First, although definitely not bbq but it was an excellent and most photogenic lunch. I'm a huge Chef John fan and one of his recent videos was for a Spring Vegetable Tart. Looked great and easy to make. I was grilling later in the afternoon for Easter Dinner, so why not try something inside for a great looking lunch. As BBQ Pit Boys would say, the Vegomatics would love this. Puffed Pastry filled with an herbal Ricotta mixture as a base, baked in the oven. Shell is done first, then filled with the cheese mixture and baked again. I used Ricotta, other alternatives would be goat cheese, farmer's cheese, etc. Under all these nice looking greens are sauted Baby Bok Choy, Sugar Snap Peas, mushrooms, garlic, red peppers. The greens were piled on top. And like his video, it sure did look pretty - Plated with dressing - OK, enough of the veggie stuff. On to Easter dinner and an entry into a challenge on another forum - A 2 bone Rib Eye roast, aka Prime Rib, all by its lonesome on the cutting board, waiting for a rub to be applied. I used Worcestershire, black pepper and OakRidge BBQ Competition Beef & Pork rub. Out onto the Goldens', indirect with searing plate, grill temp was around 325-350. I pulled it off the grill when the meat temp reached about 127. On the cutting board, nothing but Rib Eye steaks, cooked just the way Mrs lunchman and I like 'em - to perfection. Have to get at least one plated shot into the mix - Thanks for checking out today's Easter Dinner! Regards, -lunchman
  46. 6 points
    Ron5850

    Just a plain sausage pie

    The family wanted Pizza on the kamado for dinner. So for this pie I went to my local Brick Oven Pizza restaurant and purchased the dough from them. Came home and brought the Big Joe up to 600°. I actually picked up a soapstone to sear steaks on it but I figured since I had it I would give Pizza a try. I just loved how it came out. Better than my pizza Stone in my opinion. The crust was nice and crisp and the dough was cooked evenly in perfectly.
  47. 6 points
    John Setzler

    Show your BBQ area

    Yes.. the PK360.. not pictured are the Joe Jr and the Ugly Drum Smoker and the Alfa oven. I am currently without a Big Joe and I may just keep it that way. I haven't decided yet if I'm gonna get the Big Joe 3 or not. I prefer cooking on the Classic and I had not fired up my Big Joe 2 for a few months before I donated it to a local high school that formed a new grilling / smoking club.
  48. 6 points
  49. 6 points
    I use a CGS AR with a spider combo which holds a stone at the bottom of the rig and lifts and inserts in one motion I set the table on the deck as the weather looks pretty nice. Egg fusion Plated
  50. 6 points
    For 10 years I smoked a brisket or a rack of ribs a few times every summer on my Oklahoma Joe and grilled burgers or chicken here and there on my Weber gas grill. I got a Big Joe III a month ago and have already done more long cooks than I did all last year. I really can't wait for the weekends so I can try a new recipe or technique. I think it's the combination versatility and simplicity that has me fired up. My wife is worried that I have found a new hobby. Hobbies are EXPENSIVE!
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