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Showing content with the highest reputation since 06/29/2021 in all areas

  1. Shortly after the Covid pandemic hit, even though I had never painted or had any art classes, I started painting rocks and leaving them around the neighborhood, in hopes of maybe lifting my neighbors spirits when they found them. I started with cartoony images and posive statements, I picked up river rocks at a local landscape yard for $3.00 a 5 gal bucket and have continued painting, even as the Covid threat has diminished. I put an art table in the garage, and usually spend some portion of the day out there painting. I started off painting simple images and then the birds and animals I saw on our property behind the house. Probably due to the south western heritage of where we live, lately, I have been painting old historical black and white photos of Indian chefs. Here's one I painted of an old man wrapped in a blanket in black and white to match the historical photo.I am finding that Painting is a lot like kamado cooking, in that, the more you do it the more you learn and the better and more confident you get. You can't eat the paintings, but making them certainly gives me a "pleasure in the process" similar what I feel when cooking on my Egg.
    13 points
  2. Tonight's Dinner ribeye, cabbage and brussels sprouts
    11 points
  3. Originally I was going to cook some ribeye steaks and scallops for Father's Day, but fate (see below) had other plans. Those items were given away or repurposed, and I had to wait until last night for a second chance at my Father's Day meal. In the interim, I found a piece of tri-tip at the grocers and thought I'd try something out. Menu: Braised Tri-tip with Parmesan Cream Sauce Pan-Fried Scallops Garlic and Rosemary Potatoes Grilled Seasoned Asparagus The meat was seasoned with salt, extra pepper, and paprika, then seared. Then two cups of Marsala wine and one of beef broth were added, along with chopped garlic, bay leaves, and rosemary and thyme sprigs from the garden. I cooked it for about 40 minutes with the lid off to grab extra flavor, then closed it up for the remainder for about 4.5 hours of total cook. When it was done, I pulled the very tender meat out to rest and cooked down the juices to concentrate the flavor. When I chopped up the meat the pieces went back in this concentrate. The cream sauce was just heavy cream, butter, goat cheese, parmesan, oregano, and basil flakes. The potatoes were cooked with a stick of butter, chopped rosemary, and garlic. When the meat was pulled off the grill, the foil pack of the asparagus went on. When the potatoes were done, I removed them to a bowl, then I ramped up the grill temp to cook the scallops in the potato butter. Should have gone hotter for a better sear, but time was getting tight. I was very happy with how everything turned out, the cream sauce especially. It paired great with everything on the plate. And now for what could possibly cause me to cancel Father's Day with my wife and son? Well, this little princess decided to gift herself on the 20th for a surprise gift Father's Day morning, a bit earlier than we were expecting. Her appetite is nearly insatiable, so it won't be long before the problem of what to do with the pulled pork leftovers takes care of itself.
    10 points
  4. Brick Pig

    KJ Jr. Burgers

    My wife and I were craving burgers, so of course I decided was going to throw some on for last night's dinner. Then I remembered I had some hot dog buns I needed to use, so I put out some 'dogs. Which, in turn, made me start thinking about making some hot dog chili. And my favorite thing with chili is slaw. And then, what's a burger and dog dinner without fries? Before you know it, I spent nearly the whole afternoon in the kitchen. (Not a complaint; just a statement of fact.) Completely forgot to photograph the chili. The "fries," coated in evoo, kosher salt, and rosemary. Roasted in the Jr. for about 45 minutes at 400F. Forgot to get a pic of them on the fire. Slaw made and meats prepped. Coming off the grill One big messy plate of tastiness.
    10 points
  5. This was my attempt to reimagine Tacos Dorados de Birria on a Kamado. I slow cooked beef short ribs (with a mix of salt, pepper, paprika, and celery seeds over a binder of mustard) at 275 until probe tender. In the meanwhile, I made a consommé with beef stock, yellow onion, fresh garlic, chipotle peppers and adobo sauce, and fresh cilantro. I blended the mixture and placed in a 5 qt dutch oven. After smoking the beef short ribs, I slow cooked them in the consommé, also on my Kamado. I put my dutch oven on my spider accessory over direct coals (middle rack of divide and conquer). The temp was about 300 but I cooled it down to about 250 after a few hours. It was too spicy, so I poured in a can of coconut milk, which tamed the dragon. Sorry I do not have pictures of the process, but as you can see, the slow cook did not ruin the smoke ring.
    7 points
  6. Today's brisket turned out to be the best one I've ever made. I have only done 4 at this point, and there was always something I didn't like about it. Cooked it bare to 165 Pulled it, wrapped in parchment paper Cooked it wrapped until 205 Let it rest on the counter, wrapped, for 1 hour That's pretty much it!
    7 points
  7. I've been on vacation this week so today I decided to do a couple slabs of ribs and a few beef short ribs. The baby backs were pretty big so I cut the slab in half to see how they'd turn out. The big meaty portion was a little dry but the rest of the rack was pretty tasty. Anyway here's a few pictures of the finished product. Not sure what the deal is with the pictures being sideways.
    7 points
  8. ckreef

    Camping and Pizza

    Here is the results from my first try with the CampChef Artisan Outdoor Oven. A couple pizzas for lunch. I followed the King Arthur Artisan Pizza Dough Tutorial because that is almost fool proof. Very pleased with the results especially for first attempt with the oven. Pepperoni and green peppers. Sausage, pepperoni, green peppers, and jalapeño. The bottom crust and crumb. An awesome addition to my camping arsenal and I can't get in trouble for buying a new grill since I already had the CampChef and this is just an accessory - LOL
    6 points
  9. pesto3

    Bacon on the Big Joe 3

    Home made, no nitrite bacon on the Big Joe 3. Smoked over hickory at 260f for just under 3 hours. .
    6 points
  10. Heuer

    My First Pork Shoulder

    We were hosting our village wine tasting group on Saturday so I decided to go for pulled pork to help feed the 16 members. Slightly daunting but with the comfort of John Setzler's Book of Knowledge to hand i gave it a go. Started with a 10lb pork shoulder from our excellent local butcher, trimmed about 1lb of fat and dry cured it for 12 hours. I then made up some of Meathead's Memphis Dust rub and covered the joint in it. Started the KJ Classic at 7pm with a full bowl of KJ Big Block and three large chunks of pecan. Meat went on at 8:30pm at 225F monitored by the Flame Boss. Back up at 7am I was delighted to find the FB had maintained the temperature perfectly and the internal meat temp was 160F so I upped the pit temp to 250F. As we were due to eat at 1pm my wife went into 'cat about to give birth mode' despite my continued reassurance of "John says ..." and "John's got my back". Meat hit 174F at 10am and I wrapped it in foil until it reached 203F at 11am with perfect probe tenderness. Into the coolbox for an hour fifteen and then pulled it. Cooked to perfection and superb flavours enjoyed by all. Much wine was tasted and the last guests left at 11:30pm, a full 11 hours later! Many thanks to John for the inspiration. Forget the 'Texas Crutch', you need the 'Setzler Crutch' for success!
    6 points
  11. So I brined it for about 5 hours, rubbed it with olive oil, and then salt/pepper, and garlic cooked at about 400 for an hour and a half. Family said it was the best chicken they have ever had.
    6 points
  12. Time schedule very compressed so not worried about my usual color or the flavor profile tweaking that I normally do. Anyway, 2.5 hours to get some smoke on 25 lbs of drumsticks and thighs and 5 lbs of polish sausage. Got er done with 15 minutes to spare. now to prep for tomorrow’s cook.
    6 points
  13. July didn't start out very well for me. I decided to do a cleaning burn on my KJC July 2. I had started the cleaning burn and then about an hour into the burn something made me look at the base of my KJ. Here is what I found: I immediately shut down the fire and any plans to cook over the weekend. I still haven't ordered a warranty replacement since I'm not sure how I would get it from my driveway to the deck. I was also unsure of my ability to take the old top off and replace the bottom with the new one and reinstall the top. I also was unsure how long I would be without a grill before the replacement arrived. Therefore, I began researching alternatives. I was looking at possibly getting a Primo grill. I found two places near me that sold Primos. One had sold its last Primo and was going to start selling BGE's. The other place was closed on Sat, Sun, and Mon due to the July 4 holiday. I saw an ad for Ace Hardware, who offers free delivery and setup. I visited my Ace Hardware on July 5 and purchased a BGE, unfortunately they were unable to deliver it until July 15. Another week and a half without being able to grill. My wife commented that she didn't realize how dependent we were on the grill. On July 15, I received my new grill and got it set up. I even paid the guys who delivered my new grill to move my KJ into the garage. I then began the process of getting the grill ready to use. This included taking the KAB and D&C from my KJ and putting it in the BGE. They fit like they were made for the egg. Time to fire it up. I did some different cooks to get used to how it handles and how to control the temperature on the new grill. Some of the cooks were hot dogs, cheese burgers and corn on the cob, and baby back ribs. I was at my local grocery store and they had some beef short ribs. I decided that this would be my cook for this challenge. I seasoned up the ribs and then started the grill to cook them low and slow at 225. I was worried that I might have waited too long to start the ribs so that we could eat at a reasonable time. The grill held the temp nice and steady for the entire cook, which took about five hours. This has been a long-winded post at the beginning, but I was celebrating my new grill and my first attempt at cooking full sized beef short ribs. The ribs came out great.
    5 points
  14. These were on sale for $15/lb. I had them on the AKORN with a few chunks of Hickory until they hit about 125 and moved them to my Weber gasser that was cranked up for a final sear. Pulled them at about 145 and let them sit for 10 minutes. They were good but I'm still calling them a novelty...you're paying for a lot of bone.
    5 points
  15. Butcher has some beautiful pasture raised tied lamb legs that I could not pass up. Dry brined over night, doused with EVO2 and a light coating of Lebanese 7-spice (Allspice, cinnamon, black and white pepper, cloves, nutmeg, fenugreek, ginger, and coriander. Yes, it’s 8, but that’s the version I was given LOL). Next time Persian using adveih. Roasted in oven 15 minutes at 450 with the fan on to set some color and the into Big Red at 350. 1:45 later it was 135 and on its way to a perfect, tender, and succulent 140. GF quinoa tabbouleh, house made tzatziki, good feta, vine ripe tomatoes, soft nan bread, and an earthy Red Mountain Syrah. Happy Sunday all.
    5 points
  16. cook for a friend in town through Tuesday to take back Georgia way. On @8am, cooked @275°, off @3:15pm. Resting to pull later.
    5 points
  17. Over the last 9 months, I have been learning to appreciate good bourbon and whiskey. This one was a perfect wrap up to a great day of hanging out outside and doing a lot of cooking....
    5 points
  18. The st louis ribs are done and I have to admit they're the best I've ever cooked. Still waiting on the beef ribs but I'm getting ready to hang a ribeye on it and see how that turns out.
    5 points
  19. Heres a few more This one used the photo that they modeled the costume for Johnny Depp's Tonto character on using a crow in the headdress.
    5 points
  20. Beermachine

    Peri Peri Chicken

    If you haven't tried this you need to. Nando's is a South African franchise that makes this. This was my first try. So good.
    5 points
  21. So today was motorcycle chicken...
    5 points
  22. CentralTexBBQ

    Cooking For Family

    Celebrating the 4th on the 5th. So, up at 6:45 to prep the grill. Had to work out logistics to get everything ready so set the grill @ 300°. At 8am out in 3 slabs of St. Louies, and mild and hot Chicago style italian sausage. removwd italian sausage and out on all beef hot metts. next came 6 halved chickens followed by burgers. and finally a steak for my brother in the soapstone. my brother yielded the grill and provided the sides instead (greens, mac and cheese, baked beans with Canadian bacon, potato salad topped with boiled egg, deviled eggs, cole slaw). Meats and sides were all fantastic.
    5 points
  23. Ok, 10 pound Butt, right at 275 degrees for 9 ish hours, consensus is it was better than the first one! YAY!
    5 points
  24. Panchango

    Beef Back Ribs

    Wanted to do some ribs on the grill this weekend. When I went to the market, pork baby back ribs were insanely priced. I picked up a cryovac package of two racks of beef back ribs for less than a single rack of the pork baby backs.... I have done short ribs a few times, but this is the first time I have done these and was expecting about 5-6 hours, but they finished in 3 (250F with cherry wood smoke). Wrapped them in foil, in a towel, in a cooler and kept them warm for a few hours until it was closer to dinner time. They turned out really well and I definitely grab them again. Enjoy your day.
    5 points
  25. I joked earlier this month in the challenge discussion thread that I would have to quit my job in order to have something to celebrate, or the time to celebrate it for that matter. I guess if I can’t celebrate quitting my job, I can celebrate still having it here 18 years later from when I started - surviving several major downturns along the way - and last years shop shut down as well. Had a simple, but very late night cook on Saturday night before an 8 hour trek on Sunday to spend this week working from North Dakota. Figured it was do or die time if I was going to get a cook in. Nothing wrong with eating at 10 pm, right? Fired up the Big Joe since we are in summer season and hang out on the lower patio. Some simple roasted potatoes going on. Added some green beans once they started getting closer to being done. Then a couple of steaks going on. The husbands plate. I wasn’t really thinking and didn’t snap a picture of mine. Figured I would let the Big Joe burn off overnight so I could thoroughly clean it in the morning before heading out. Underestimated the amount of coal and vent settings and throttled it back too much. It was still cruising around 250 when I got up. Oh well, at least I’ll have a project to do when I get home this weekend.
    4 points
  26. 4 points
  27. I picked up an Oklahoma Bronco Pro yesterday and decided to try a couple of beef and st louis ribs. I'm about 1hr and 45 minutes into it at 290 but so far it's looking pretty good. It smells like I'm grill steaks.
    4 points
  28. 4 points
  29. Thank you very much, I actually gave #3 to my barber who has a western themed shop, because she really liked it and thought it would add to her space. . As far as selling art, I have had a number of inquiries, but I don't really understand artistic property laws very well. I know I can paint images in the public domain for my own pleasure, but when I market my paintings of them , I am thinking that's different ball game. You know, stuff like who actually owns the picture I used as a subject for my painting, etc. Also I don't really want this to become a job or something I have to do. I just want to paint what I want when I want to. I leave paintings hidden around town, on trails, and such just to give people enjoyment
    4 points
  30. 4 points
  31. I'm going to cook my second ever Boston Butt today, I have my daughter here, sister and brother in law are coming and they want food!
    4 points
  32. The payoff…cooking for thr GF’s family. 8 pound butt, b4 and after.
    4 points
  33. I cooked baby backs for the first time on my KJ Classic 3. I normally cook ribs in my Pit Barrel because it cooks hot and fast plus I can hang 8 racks at once. But I wanted to see how the KJ would do. I followed a Chef Eric recipe from the KJ channel, but used my favorite rub (Meathead’s Memphis Rub + jalapeño powder for a kick), laid down some Mike’s Hot Honey in the wrap, along with mustard, butter and more Dust. Flavor was great, but ribs truly fell off the bone - way too “soft” for my taste. I cooked using a dome temp of 300° and had 2 racks on the lower grates and 1 rack on the extendor grate, using the Sloroller. I had ambient probes on both grates and each read roughly 325° during the entire cook. I’m wondering if I ran it a little hot? All in all, a nice 4th of July dinner (wife added baked beans and dirty rice), combined with great weather and a cool swim!
    4 points
  34. Unlike most other years, no guests. Just Smashburgers for the two of us. Hidden by cheese, bacon and condiments....
    4 points
  35. Put a Boston butt on this morning around 7, my second, hope it turns out as good as my first. Salt/pepper/garlic and a little brown sugar is my rub of the day.
    4 points
  36. Yesterday, my son had some friends over, and they asked for ribs. I had to do a rush job on them, but they turned out fantastic. Last night, I threw a brisket on for tonight. It's currently wrapped in parchment paper, finishing up.
    4 points
  37. I guess I am not as people-friendly as you fine folks. When I get "volunteered" for events for other folks, I just say "no, thank you" unless it fits into my plans. If they can accommodate my schedule, then I am fine. If not, it won't work. As much as love cooking, there is a line between being accommodating and being taken advantage of (whether knowingly or unknowingly), IMHO.
    4 points
  38. 4 points
  39. 4 points
  40. 4 points
  41. I started off cooking my sister and brother in law, what ever they wanted for their birthdays, because their family and I wanted to be a good BIL. Then slowly all the holidays they cooked for started showing up on our schedule. Then started a chorus of we told our friends how good your pizza was, and since they are visiting, we want you to cook for them so they can experience the goodness. I think 8 pizzas will do it, Oh, and on Sunday could you do those ribs and cowboy beans we told them about, as well, don't want them to miss that. And on and on and on.
    4 points
  42. Third time is a charm. Set the vent with a round wooden toothpick as a gauge. Ran four hours at 225, bumped it up to 250 and holding that also.
    3 points
  43. Since I was able to conquer my hatred of brussels sprouts by learning how to cook them in a way I liked, I decided to apply the same logic to sweet potatoes and see what I could come up with. Round One testing proved to be successful. I am back in trial and error mode here and I feel like one or two more minor tweaks to this particular process will produce perfect results.
    3 points
  44. No worries - I knew it was a long shot. I raised cooking temp by 10° and powered through, although I wrapped for the last 30 minutes because I thought they would never finish. Cooked for just over 10 hours and meat temp just got to 200°, but they probed so tender, I pulled them and then rested in the cooler for another 30 minutes, which probably got them up to at least 205°. They turned out fantastic!
    3 points
  45. Given the above depiction of events, I would fully expect the brisket to be 100% ok.
    3 points
  46. First beef rib is finished. Internal temp was 205 but seemed a little fatty. Overall I'm happy with the results. I just put the ribeye on.
    3 points
  47. So I made a couple pizzas for lunch today, they turned out pretty good. about 625 for 8-10 minutes..
    3 points
  48. This may be the target you need to shoot for. And I need your recipe for tannerite!
    3 points
  49. Don't really care for musicals and there is a song and dance I have to go through everytime friends or family ask me to cook for them. Maybe you're familiar with the melody. Goes a little something like this: Them: How much would you charge to cook a brisket for me? Me: Pay for the brisket and I'll cook it for you. Them: No, I want to pay you for your time. Just tell me how much? Me: Seriously, I love to cook and if I charge you, you're not going to want to pay for it. Them: I insist on paying. Your brisket is better than any of these restaurants I go to. Me: A brisket goes for about $3.50 per lb x ~16lb= $58 and I'll give you a deal and charge $75 to cook it. So the total is $133... Them: (crickets) Forget about the fact that if they actually bought a whole brisket from a restaurant they'd spend a minimum of $30 more. It's currently ~$26 per lb locally. Here is my lastest number. For reference, I'm Fred and wearing green. Ginger is in grey: never fails
    3 points
  50. Oh BTW ... We were all asked a question at work ... "What did you do during Lockdown to remain centred and true to yourself?". .,.. i posted this ...
    3 points
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