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Love short ribs, a great piece of beef. These cooked at about 250°f for about 2 hours with mesquite wood. Basted with a blend of honey, Bragg's and lemon juice - equal parts. I present beef short ribs Tasty as can be, served with a chopped Asian salad.

I've never smoked beef short ribs before but decided to give it a try last weekend. Got a couple of beef short rib "plates" from our great local meat shop (https://www.hirschsmeats.com/). Sprayed on some duck fat (I really like this stuff)... And seasoned with some Meat Church Holy Cow BBQ rub! Then onto the Kamado Joe! After 2 hours over mesquite and charcoal, I had to have a peek... After 3 hours, I wrapped and left on for a couple of more hours. Super tender and juicy! Supper time! Peas & cornbread, fried eggplant, salad and vino!

Decided to grill some burgers for lunch today, but realized I didn't have buns. I did however have some tortillas Deliciousness ensued.

Chef John / foodwishes.com had posted this recipe on his YouTube channel a few days back. Between that video and the recipe that John Setzler had recently posted along with a good supply of cherry tomatoes from Mrs lunchman's garden, I just knew I had to make this. It almost wound up as my August Challenge entry, but there's the age old question: is a tomato a fruit or a vegetable? Technically, it's both but I still think of tomatoes as vegetables, so my challenge entry stands. The Goldens' was in use today grilling chicken breasts for a dish my wife was making so the Bubba Keg was put into action. The dough, rolled out and waiting to be placed on the Lodge CI pizza pan. It then was put back into the fridge to keep cold while I prepped the other ingredients - The cheese base. Chef John had used Goat Cheese, I used Farmer's Cheese, mixed with our garden Basil, Pepper and an Egg Yoik - The cherry tomatoes, mixed with EVOO and Dijon Mustard - The Galette with the cheese mixture, tomatoes layered over it, sprinkled with Parmesan cheese and brushed with egg wash. All ready for the Keg - Bubba, running along at a nice temp - Checking in after about 15 minutes, it's looking good - At around 30-35 minutes it's just about ready to come off - A couple of pretty pictures - As Chef John warns in his video, it really does need to cool to room temp before slicing into it, but we were both eager and hungry to dig in - Bottom crust turned out quite nice - It more than met my expectations and was quite delicious! Along with looking pretty spectacular. If you have an abundance of cherry tomatoes, give this a try. The recipe is on the foodwishes.com website. Thanks for reading through this post! Regards, -lunchman

In the UK we can buy a topside 'corner cut'. This is full of flavour and very tender but they normally sell out fast so you've got to be quick! Set it in soy sauce, worcestershire sauce, brown sugar, garlic and onion granules, salt and pepper and smoked paprika. Left it overnight and then set up the KJ with the SLoROLLER and some hickory chunks at 90°c. Put it on at 7am and pulled it off at about 1pm when the internal was 57°c. For the last 30 mins I removed the top of the SLoROLLER and opened the vents to brown the joint and add extra flavor. Extremely tasty, very soft and very moist! Joint going on... After browning... Ready to serve!

My parents were visiting us for the weekend, for Sunday dinner we thought it would be nice to try for ham and scalloped potatoes without heating the house up on one of the hottest days of the year so far. I had the LG kamado and my gasser going full tilt for most of the afternoon, it was a little chaotic I can now see where an extra charcoal burner could come in handy, maybe convince the wife on a KJ?? But back to the cook, I trimmed up an 11.75 lb ham of all skin and fat, it shed a couple pounds there. I then put it on the LG at 250 for an hour for a nice light kiss of oak smoke, and then wrapped it all up in a couple layers of foil with a half cup of apple juice. It cooked away for another 2 hours while we made up a Dutch oven of scalloped potatoes and threw them on the Napoleon to cook away. Meanwhile I had ciabatta bread proofing inside which I needed to get into the kamado somehow? (I was also preheating my pizza stone in the gasser for insertion into the LG when I was ready for bread.). Just about the time the potatoes were finishing I turned them down and brought the ham over to continue on the gas grill while I transferred the pizza stone to the LG and turned up the temp to 475. By the time it was up to temp my rolls had finished proofing and in they went for 20 minutes. As soon as they were done I pulled the pizza stone and heat deflector for direct grilling to finish the ham. I forgot to mention that while the bread was baking I had unwrapped the ham and I had previously made up a honey, brown sugar and apple juice glaze, with just a bit of cinnamon and cider vinegar, and I was painting that on the ham to glaze up. I also put a couple foil packets of fresh beans I picked that morning on to cook. I moved the ham over for a quick hit of high heat rolling it all around getting nice and sticky and putting on the final glazing. It was so hectic the only photo I took was the ham on the grill, but let me tell you the final meal was fantastic! Christmas in August!

We decided to make crab cakes and cheddar bay biscuits for dinner tonight and I didn't feel like using the gassers so I tried something I've never done before which is skillet cooking over a charcoal fire. I started by cleaning out the KJ Classic charcoal basket and filling it with the BB already in the egg, then placing the basket in the middle of the grate and lighting in 3 spots. After letting the fire get up and running I preheated the skillet then added some olive oil and the crab cakes a minute later. The cook went well although i did sendup raising the cooking grid as things were getting a little too hot. I served them up with the biscuits that I baked in the KJ.

I had a different idea in mind for this challenge but a YouTube posting two days ago on the Blackstone channel convinced me that I had to give this a try. Fried Bananas w/ Maple Crusted Bacon and Bourbon Maple Brown Sugar Caramel Sauce I know, one heck of a long title for a dessert. And I didn't even mention the Vanilla ice cream. Here goes. The ingredients - Get the bacon going on the Blackstone - Yep, just about done. This will get coated with a Brown sugar/Cinnamon/Cayenne pepper mix - In the meantime indoors the makings of the caramel sauce are starting. Brown sugar and Maple syrup getting warm - The bacon coated with the Brown Sugar, Cinnamon and Cayenne, needs to harden a bit - Back out on the griddle, bananas are frying away in the bacon grease - Add the Bourbon to the Caramel Sauce and flambe - Bananas are ready to be plated with the rest of the fixin's - Caramel Sauce reducing after burning off the Bourbon - Bananas & Pig Candy plated with Vanilla Ice Cream, drizzled with the Bourbon Caramel Sauce - Entry Photo - This was fun to make, I'm glad Mrs lunchman was assisting with some of the indoor prep work as I was running back and forth to the griddle. She commented that this was on the order of a 5 Star restaurant dessert and I have to agree with her. Something I'd not normally make but turned out to be fairly easy and the results well worth it. Thanks for reading this post. Regards, -lunchman

You can't even tell these are the same pan as the original photos....

We had a fun night of doing a low country/seafood boil last night, hadn't done one of these in a long time! Used the Louisiana Crawfish Boil seasoning and it was really good, quite a bit spicier than I remember Zatarain's being, but that was just fine with me. Got some really nice big shrimp from Costco, decent little lobster tails from local grocery a couple types of sausage and new local potatoes and sweet corn. It got really quiet on the deck when I dumped that basket of food out! Cooked it with my 30 quart turkey fryer, sorry, no action shots, but I'm sure that we've all seen a pot of water boiling before.

It’s been awhile since I’ve made some fresh bread for a meal. I decided to make an Italian inspired open face steak sandwich with mesquite smoked flank steak. I made a flakey moist fresh baked potato bread for the toast. I used a Food Processor to make a standard Pesto with almonds instead of pine nuts. I mixed a creamy Philly Cheese sauce blended with chives, fresh oregano and sesame steak sauce to add a dimension of savoury flavour to the meal. It was all topped off with fresh diced tomatoes, parsley and Shallots. I plan to make a Sour Dough bread soon. I’m Day two of breeding a sour dough starter culture.

I got this Griswold #3 on Ebay and it just arrived today. It's really cruddy so it went into the lye bath which should remove all of it. I'll take smoe mpre pictures after get it restored...

Smoked and reverse seared tri tip paired with some shrimp and veggies cooked teppanyaki style on the griddled. Steak was paired with a chimichuri sauce, and Japanese yum yum sauce for the shrimp and veggies.

I had been wanting to try picaña, and I stumbled onto a couple of pieces at Walmart of all places. After a bit of research I started by making cuts on the fat cap and seasoning with plenty of salt and some pepper. I started the cook by searing the bottom first and then flipped it and let the fat cap cook until it was a bit crispy and the internal temp was about 90 to 95 deg. I pulled it and cut into steaks and then returned to the fire for searing the sides and cook to an internal temp of 145 + -. It is a nice cut of meat, full of flavor and super juicy. I love the cooked / crispy fat too.

Onions, zucchini, eggplant and homemade pesto make up this dish. One of the best salmon dishes we have had here in some time. This cooked at ~300° for 30 minutes in a cast iron skillet indirect.

Fogo Quebracho final results have been posted. A good long burn at 30:46 and very stable all the way to the end. I have 3 more lumps I want to try, Komodo Kamado CoffeeChar, Jealous Devil and Fogo Brazilian Eucalyptus. Currently only have one of the three sitting at the house so I'll probably take a break next weekend to give me time to get the other two lumps.

This is so true. Every time I think I've bombed it, every one seems to love it! All I can think is imagine if I had done it like I wanted.

Kabobs.... Beef, marinated with ginger and soy sauce. Mahi Mahi, just oil salt and pepper. Croutons and Orange pieces. Spinach and roasted tomato salad.

If you want to play: http://mcm2019.football.cbssports.com/e/d397a0863ae8c1ea0617dc4467ea8b500375f81a803adcf7?ttag=FFBC19_cpy_invite_new_mt This year's prize package is awesome.... Kamado Joe Classic 3 Grill from Kamado Joe Classic Joetissery and 12 pack of seasonings from Atlanta Grill Company $100 gift card from Porter Road Butcher

Earlier this year I bought camp chef explorer 2 from Cabela’s when they had a good sale. I also bought the Camp Chef italia Artesian pizza oven 60 accessory. I have practiced using the pizza accessory the past 2 months making pizza on it, to understand how to use it effectively to get my desired look. I wanted a portable option for making pizza while going car camping. On a cold day with high winds I made some calzones and I struggled to keep temperature over 350F in high winds with single degrees C temperature while keeping setting of burner at medium. I didn’t take any pictures because although the calzones tasted good, I didn’t have the colour on top that I wanted, Yesterday was also single temp C temperatures but this time no wind, I was able to use same settings and maintain 600F temperature. The Pizza was hit at the lake with my friends. Photos I have attached are from tonight’s run. Today one of my sons requested pork lovers sourdough pizza. I used fried up medium Italian sausage, chopped up Black Forest ham and chopped upApple smoked Bacon which I had crisped up. The cheese I used was extra old cheddar cheese with my homemade crushed tomato pizza sauce. It turned out as good combination. I would highly recommend the camp chef oven with the pizza accessory. It is a nice option if you like pizza. I still have to try planked fish on it. I recommend practicing with it to understand how to get results you desire for pizza before taking it camping. One of the things I need to do to get cheese browned was after bottom of pie done, that I had to lift pie up close to dome for a couple of minutes. I never had to do this in my kamado. Glad I now have pizza option for car camping and that I practiced using it to understand how to be successful. Here are some pictures from tonight pizza.

It’s Alive Igor, it’s Alive! I breathed life into it. Sarcasm aside, it’s been a long 3 days. My unbleached flour sourdough starter finally started to rise today. It didn’t do much but bubble during the first two days. I’m looking forward to making my first Rustic Sourdough bread. A lot people make bread after 7 days. We’ll have to wait and see if my starter will pass the float test after day 7. Choosing a recipe will be the hardest part. There’s so many sourdough recipes, it’s hard to choose a clear winner.

Small pork loin roast marinaded and injected with Wegmans Spiedie marinade that I cooked @250F until IT hit 135F and then reverse seared over a bed of blazing hot KJBB coals. Served up with some red skin potato salad and finished off with a CI skillet brownie I baked on the KJ for dessert, not bad for a Tuesday.

I decided to go a little outside the box for this month's challenge. I've done something similar in the past but this time I decided to make a pancake and waffle syrup/topping. Simple ingredients including some pure Canadian mapple syrup sent to me by a friend from Canada. I started by grilling some peaches in two batches. When they come off the grill put them in a bowl and cover with cellophane. Letting them steam and cool down in the bowl makes it easier to peel off the skin. Peel then chop the peaches. About to make 5 cups of peach puree. Add the peach puree, mapple syrup, sugar, lemon juice and a little water. Bring to a rolling boil then simmer for 5 minutes. Water bath can for 20 minutes. Let cool over night. Sunday morning breakfast.

It's no secret, I don't really like my Meater +. My opinion is definitely tainted after being jerked around for 3 years with their kickstarter campaign. I originally ordered it for rotisserie cooks and for that application it's the only device on the market and that's where it excels. But I have a few better options for my kamados and wood fired oven so it doesn't get much use. Well last night I got a brilliant idea to use it in my NuKe Delta grill. I fired up the Nuke Delta grill with my grill grates and got it screaming hot. I did a quick 4 sided sear on a chunk of pork loin. I then inserted the Meater + and moved the pork loin off to the side to finish cooking with the lid down. It calculated 36 minutes to finish. Here is the Meater app monitoring the cook from my porch. When it got down to 15 minutes remaining I put a small CI skillet on the hot side and started cooking some sizzle corn. When it was time to dredge in the homemade rosemary Peach glaze I switched positions to get the pork loin back over the hot side, careful to keep the Meater out towards the edge so I didn't break it. This application worked really well for the Meater + unit especially with rolling the pork loin around in the glaze. It now gets a little redemption. Dinner was fantastic. I'm really falling in love with the Nuke Delta grill. The cover makes indirect cooking a breeze by trapping the heat above the cook while you still get heat coming up from the fire bricks below.

So delicious.

A pair of seven pound butts for my first cook on the Big Joe. Will be taking them to a family gathering this afternoon.

Coming back to this in case it is valuable for others later. I ultimately repaired the grill per Grill Dome's recommendation using JB Weld after looking at other alternatives. I used some painter's tape and cardboard to build a ledge and cast the repair. I let it cure a couple of days, re-gasketed top and bottom with Rutland gaskets, and eventually brought it up low and slow to cure both the repair and the new gaskets. This particular grill is at our camp so it doesn't see a lot of duty but it has been used a dozen times since the repair and seems to be holding its own.

Chuckies over the weekend. Both with Meat Church Holy Cow, whipped up some coleslaw, Serious Eats' Grilled Potato and Jalapeno salad, Serious Eats Cheddar Bay biscuits (not pictured) and some homemade BnB pickles. recipes: https://www.seriouseats.com/recipes/2012/08/grilled-jalapeno-potato-salad-recipe.html https://www.seriouseats.com/recipes/2017/02/garlic-cheddar-drop-biscuits-recipe.html

Thought I'd take a shot at baking something on the KJ after firing it up to reheat pastrami leftovers for lunch today, so I whipped up some cornbread batter and cranked the KJ up to 400F and in she went. I use my Field #8 for baking all the time but it's the first time over the coals, it turned out great and after letting it cool the loaf fell right out.

One of these days. It even comes rotisserie ready just waiting for that little piggy. . . . . . . Mrs skreef would kill me and use it for my coffin.

Here's the recipe I just finished writing up to go with this one... see following notes as well..... ************* If you are looking for something to do with all those tomatoes you have collected from your garden this summer, here's a fun and delicious way to get them in a dish on your grill! Summer Tomato Pie Ingredients: 1 Pie Crust (pre baked or par baked) 2 1/2 pounds of fresh tomatoes, sliced 1/4" thick Olive Oil Salt Pepper 1 1/4 cup (divided) grated extra sharp cheddar cheese 1/2 cup mayonnaise 1/2 cup grated parmesan cheese 2 shallots, thinly sliced 1 teaspoon dijon mustard 1 teaspoon worcestershire sauce 1 teaspoon tabasco sauce 1/4 tsp salt 1/4 tsp black pepper 1/4 cup chopped fresh basil 4 pieces of cooked bacon, crumbled Preheat your grill to 425°F and setup for indirect cooking. Spread 1/4 cup of grated cheddar cheese across the bottom of the pie crust and place it in the grill for 5 minutes or so until the cheese is melted and then remove from the grill to cool. Place your sliced tomatoes on a pan and drizzle with olive oil and sprinkle with salt and pepper. Place on the grill and let roast for 20 minutes. Remove from grill and let cool for 20 minutes. Reduce the grill temperature to 350°F. Place half of your crumbled bacon on the bottom of the pie crust. Place half of your tomatoes and half of your scallions into the pie shell. Repeat with another layer of tomatoes and scallions. Combine the remaining ingredients excpet the basil and bacon and mix completely. Spread the cheese mixture evenly across the top of the pie. Top with bacon and basil. Return to the grill for about 30 minutes or until bubbly and nicely browned on top. Remove from grill, cover with foil, and let rest for 15 minutes or so before serving. Enjoy! ********************* This would turn into an amazing pizza without a lot of change. I would make a pizza crust and par bake it just like I did with the pie shell here. I would make the cheese topping just like I did here and smear it all over that par baked crust. I would take the roasted tomatoes and cover the top of the pizza with them. I would probably put the bacon and chopped basil on there too and go back to the grill until it looked amazing.... I'm definitely gonna be trying this....

Kicked in a few bucks...thanks John!!! Kamadoguru.com has been so helpful for so many of us over the years. Even if you have all the kamado stuff worked out, the recipe portion of the site provides so much good stuff. In any case, if all of us kick in a couple bucks a year it helps John keep this thing rolling.

Prime rib smoked 4 hours @ 250° with street corn and baked potato.

My first cook on my new 1300 last month was also very agressive - 2 briskets, 3 racks of ribs, 6 links of sausage. Put the briskets on around 9pm the evening before at 200, programmed 4 hours of super smoke and then 200 until I woke up around 4:30am to check on them. Upped then temp to 250 at that time. Ribs went on around 1pm. Sausage went on a couple of hours before dinner. The Timberline performed flawlessly and everything was done for dinner at 6pm, although I wish I had started at a bit higher temp. One of the briskets didn't finish until just before time to eat and I prefer to have them in a cooler for 2-3 hours. This was basically a 20 hour cook and I used less than 20 lbs of pellets, which I was happy with. Not exactly sure how much less as I topped off the hopper 4 or 5 hours before the end of the cook. Here's a picture when I started the rib cook - I added the 3rd shelf for the sausage later but didn't get a picture of the full load.

Wondering what grill temp did you use? I've done them 3 times. Twice at 225 and once at 275, found the 275 much better overall. I need to do once more to confirm!

The KJ Costco Road Show is coming up and I need to get down to the real rat killin' (Old Southern Term) and decide upon a Kamado pretty quickly. Some help from you KJ pros would be appreciated. 1. The most people I ever cook for anymore is 10. Will the Classic II be large enough or will it take the Big Joe? I understand enough large butts and briskets can be cooked on both for a crowd, but steaks, burgers, and other quick crowd pleasers, even ribs, take some real estate to cook up without having to do it in shifts. 2. Will either (or both) a Big Joe and a Classic II on their stock carts fit through a 32" door? I would be keeping my Kamado on our enclosed pool patio out of the weather, but rolling them out to cook on. 3. The only other research I have done is on other intermediate size grills, like the Grilla Kong. Just looking at grill sizes alone, the KJ Classic II is 18", the Kong 20" and the Big Joe 24". I'm really having a time pondering on size, so opinions welcome. Thanks for any light shed on this folks. Tom PS: I was really relieved to find this forum about Kamados because the folks here put the emphasis on cooking, camaraderie and a good time... not "My Kamado Brand Is Better Than Your Kamado Brand!" Jihads.

Well, the CGS AR and new grills just came in today, but that Kamado has now been through 3 900F pizza cooks and one quick sear of lamb chops followed by some grilled veggies. Cooking at those temps keeps it pretty clean. Now that I've got the AR, will finally do some low and slow (probably ribs). I have to say, I'm pretty impressed with the build quality of the CGS products.

Was thinking the same. I season mine with adobo and Sazón then cook like a smash burger. Top with a mexi-blend cheese, lettuce, pico, and guac, then seal the ‘dilla. Mmmmm.

Cool reminds me of the copycat Applebees quesadilla burgers I do. Those look good to me.

alls well that ends well. I thought my pulled pork today was a touch dry in spots but everyone raved about it and there were lots of burgers left when it was over but no pork I think most of us who like to cook are tougher judges than those we feed, sounds like it all worked out

Happy day today. The KJ CLASSIC II finally arrived. The box had a small hole in it, but no exterior damage. The lid and gasket has slight rub marks on the inside(see pic), but nothing to worry about. At least I don’t think so. I’ll break it in with a butt for the first cook. Pretty excited to have the extra grill space again. I could do a lot on the Mini-Max, but now I can do more.

For me it went from a one trick pony to a two trick pony The way I did this pork loin on the Nuke Delta grill would work really well for a monster thick steak. It just so happens I picked up this boneless chunk of Choice grade ribeye yesterday. Not sure when I'm going to carve it up but it has monster thick ribeye written all over it. For now it's just sitting in the fridge wet aging. Maybe today, probably next weekend but I have no issues letting it wet age a month or so.

Okay...Out of the box accessories for KJ’s are nice. When I had my LBGE I used a plate setter and a few other accessories that I pieced together over time. Granted I know more about Kamado cooking now, the accessories that come in the KJ box provide a lot of diversity without buying additional things. I realize there’s always gadgets we want, but starting with a good toolbox is a plus. Reminds me of when I bought my daughter a Mac(BGE)computer only to be told she needed basic upgrades/software so she could use it for college. I was dumbfounded that I bought an expensive computer(BGE) that did less out of the box than a cheaper one(KJ). Anyway, after a quick trial fire, I smoked an 8lb. Butt using my Flame Boss to control the temp. The first thing I noticed was how easy the gasket is on the temp wires/probes running from the controller. The second thing I really like is the accessory/wok rack. It holds the drip pan far away from the heat deflector stones preventing scorched drippings. I know without pics it didn’t happen. I don’t have pics of the butt, but will add a screenshot of the temperatures.

did some pork belly bites the other day on the KJ, little pieces of pig candy!!

So this is a recipe near and dear and this is a story more then a cook to me might lost ma Christmas eve have had with goose, venison, beef duck, and turkey, mom's made this since I was a kid. She got the recipe from a deceased friend. When ma passed I asked dad for her cookbooks he said sure, so immediately I start shaking them for her homegrown recipes. Couldn't find the two I wanted were missing. One day I broke down bawling in truck. Sal what's wrong? "I said I miss mom's cooking I may never see these recipes again" The Lil things still kill me. That's when I break. Luckily by grace of God he who gave ma recipe daughter saw my plight asked is this it. Made it tonight It's it. This is a dish all my college buddies come up, request next visit. The other recipe I was crying about luckily my aunt had from Grandma which my mom took I'll have on my birthday as it was always my choice Blackstone for beef and Chinese veggies, Szechuan concoction sauce over angel hair saturated in butter and Parm. It's the recipe