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  1. Well if these are random pics, here is a pic of a table I completed yesterday. I started by cutting the trees down to do this..
    7 points
  2. More advice for parents:
    5 points
  3. I have often thought I don't envy parents trying to raise little ones today, but this is a aspect I didn't consider.
    4 points
  4. Some pulled meat.... Pork Tex-mex style and wedding catering pulled beef, grilled turkey and some smoked chickens....
    4 points
  5. Easy peasy... just tell them the truth.
    3 points
  6. John Setzler

    Rock in my Lump

    so help me out... i am trying to understand your thought process... I am trying to determine if a rock in a bag of charcoal is a game changer in your opinion of that brand of coal. I am not trying to change your mind one way or the other. I am just trying to confirm my belief that finding a rock in a bag of lump charcoal would cause someone to abandon that brand of coal and switch to something else. I use Kamaod Joe Big Block but I use even more Royal Oak. I find rocks in both. the rocks I find, in my opinion, are insignificant when it comes to weight, value, or any other opinion of the coal. But that's just me.
    3 points
  7. keeperovdeflame

    Rock in my Lump

    Nothing in a Bag of lump is gonna hurt you or your food. I just pick out the stuff I see and go happily on my cooking way.
    3 points
  8. My only guess that might cause anything like what you describe is if the airflow in your grill is choked off by ash. Have you cleaned it out recently? Other than that, I have no idea. If I did what you describe, my grill would have the thermometer pegged in short order. The other point I would make is that 600 is already plenty high for searing on a soapstone. As long as your stone is also at that temp and not just set in there, it would give you a perfectly good sear.
    2 points
  9. I thought of this thread when I was preparing my Big Joe for a cook on Sunday afternoon, and took a couple pics of my gasket. I'm still cooking with the same felt gasket --or more precisely, what's left of it-- that came on it when I bought it in 2016. A couple times a year I think to myself that I need to order a new one, but then I cook something again and the grill still works like a champ, so I never quite get around to replacing it.
    2 points
  10. fotoflux

    Smoked some chicken

    Tandoori Chicken: https://www.simplyrecipes.com/recipes/tandoori_chicken/ I reduced the Cayenne, because kids....
    2 points
  11. Generally happens when you do a number of low and slow or moderate low cooks. Just spray it with oven cleaner and put it in a gas grill or oven and turn the heat up for 45 minutes to and hour or so. I am telling you folks, cooking pizza once a week as maintenance is the trick. Plus you get to eat the pizza a you admire your clean top vent.
    2 points
  12. JeffieBoy

    Rock in my Lump

    @mike echo I had $10 once…. Sigh
    2 points
  13. Walter_Mann

    Pork & asparagus

    500g of charcoal Pork & asparagus
    2 points
  14. Looks like a perfect meal except I didn't get any of it.
    2 points
  15. So today was a nice little rack of baby back ribs, yummy. nothing fancy, ribs and fresh corn! Seasoned and ready and cooking, about 4 hours at 220, lots of hickory And the finished product
    2 points
  16. Problem solved. My control channel was set to meat temp. What an idiot....LOL
    2 points
  17. Yea... that notion sells a lot of xl sized grills
    2 points
  18. 2 points
  19. fotoflux

    Smoked some chicken

    This time I grilled some chicken! Tandoori-style. Marinated for a couple hours before cooking. I can’t believe how easy it is to cook on a Kamado. I followed a recipe and seared the chicken over direct heat and then baked it on the indirect side.
    2 points
  20. Did the slo on the kamado and fired up the Weber for the sear And the sear.. And the final product, that sirloin was very good!
    2 points
  21. We are moving the Man Cave LIVE stream from Fridays to Thursdays at 830pm ET..... Join us if you can!
    1 point
  22. At least you figured it out! Weez all learnin'!
    1 point
  23. philpom

    Whole beef packer smoke

    Mrs philpom grabbed me this 14 pound packer for $1.97 a pound last weekend. Salt, pepper, dark roast coffee and granulated garlic. Hickory chunks, mesquite chips and Fogo lump. I removed the flat so I could pull it earlier than the point. Sliced the flat and chopped the point. Smoked on the Primo at 225 for about 8 hours for the flat and 10 for the point.
    1 point
  24. TKOBBQ

    Whole beef packer smoke

    Looks delicious, wish I could find brisket that cheap.
    1 point
  25. Have you ever had Osso Buco? This is my spin on a fantastic dish that is traditionally made from veal shanks. I got these gorgeous beef shanks from Porter Road and decided to put my own spin on the traditional dish by adding a little Man Cave flair to the process and ingredients choices. This is a simple dish that isn't complicated in any way. The video will walk you through the processes and the ingredients that I used. As promised, here is my recipe for the stone ground grits that I used for plating this dish: 1/2 cup stone ground grits 1 cup beef stock (i used reduced sodium beef stock) 1 cup whole milk (i would have used half and half but I was out of it) 2 tablespoons butter I set up my double boiler and then added the grits, stock, and milk to the double boiler. I covered it and let it go for about an hour, stirring it every 10 minutes or so. When the grits were done to my liking, I added the butter and let it melt. You should also taste at this point to see if you need more salt. If you wanna add cheese or anything else to your grits, like diced jalapeno peppers, add it along with the butter. Notes about these grits: I always use yellow stone ground grits from Marsh Hen Mill (formerly known as Geechie Boy Mill on Edisto Island, South Carolina. The ratio of liquid to grits is always 4:1. You can use any liquid you choose, including just water. I like to make my grits with a 50/50 split of chicken stock and half and half most of the time. Sometimes I will make it with just whole milk, but I love the flavor you get from using the stock combination. I always recommend using either reduced sodium or no sodium added stocks so you can adjust the salt content to your own taste. Enjoy!
    1 point
  26. 1 point
  27. John Setzler

    Rock in my Lump

    Here's a challenge for you. The next bag of lump you buy... WEIGH THE CONTENTS. I'd be willing to bet that every bag's contents will weight slightly more than the published amount on the bag. IF this is true then you aren't paying for rocks. Most bags of lump dont' have rocks in the but some of them will. Do you really feel that these rocks are devaluing your opinion of the coal?
    1 point
  28. KamadoDragonHawaii. A search for "Imperial restoration" or similar term should yield you some useful information. Good luck.
    1 point
  29. Jack.

    Kamado K7 Restoration

    That is a beauty. And, as you say, in excellent condition. I know that there are at least a couple of members here who own or are knowledgeable when it comes to restoration of these kamados. One resource that comes to mind is The Ceramic Grill Store. While they may not have parts matching OEM, they may have something that will be a workable substitute. Good Luck.
    1 point
  30. I have been approached by a company who wishes to buy this website and take it over. After a lot of soul searching and thinking about a very profitable offer from them, I have decided to keep it and keep it up and running myself. I will continue to pay the bills myself. However... If you wish to help support the costs of running this site, please read the following ENTIRELY: You may send a PayPal contribution to me at the john@setzler.net email address. You can send me contributions via Venmo to @JohnSetzler. Contributions of $25 or more will get you listed here as a Lifetime Supporter and you will be able to browse the site ad free. When you send a contribution of $25 or more, you MUST tell me your username here on this site so I can upgrade your account level. Thanks again for your support! John Setzler
    1 point
  31. Awesome! Thanks for your support!
    1 point
  32. Went to see Wicked last night at the Boston Opera House. I was surprised at how much I enjoyed it. Today I got the itch for some seafood. Grilled some clams and a lobster tail. Added a lemon onto the grill too.
    1 point
  33. A.O.

    Rock in my Lump

    Well I have never heard of such a thing, until just the other day.. I found one when cleaning out the KJ. Mine was only worth a 5 though!
    1 point
  34. and for what its' worth, you can do that recipe at 200 degrees or even 220.....
    1 point
  35. Missed the live stream last night, but your announcement of a date change to Thursday was instigation enough for me to figure out how to use the notification bell in YouTube. I'm not the most astute of folk with respect to social media, so hadn't ever seen a need to do that before. Just saying this in case I'm not the only one. Thanks again for an interesting show last night
    1 point
  36. Pretty spiffy table.
    1 point
  37. A.O.

    The random spirits thread...

    And shopping day again... And some Margarita grade Tequila.
    1 point
  38. Grilling accessories. Question: What more could you ask for on Father’s Day? Answer: Be careful what you ask for. So, I wanted a “really cool” grilling accessory when asked what to get me for Father’s Day. After the unwrapping ceremony, I said “Huh?”. This thing, as the packaging indicates, is to keep your hot dogs (weenies) from becoming boring. Well for a gag gift, this thing is pretty cool. You can use just about any “cold and firm” tubular meat product to give them slots. The extra long length should handle your jumbo wieners. A firm rocking motion does the trick to get the slots cut. Be careful! The blades are very sharp. It actually does a nice job of cooking the dogs thoroughly and they do look pretty cool! Definitely, not boring. Be warned. The first time you use this device, it is a little disturbing. I had visions of my wife standing by the bedside late at night holding this thing in one hand and a smile on her face. Does anybody remember John Wayne Bobbit? That unfortunate incident happened just about 50 miles from where we live. I think my wife got it at the local ACE hardware store. They also have a website at www.slotdog.com Just thought I would share some Father’s Day Fun.
    1 point
  39. len440

    Too boring??

    Just rub it in A.O. Soon me may start getting semi home grown from southern Ohio.
    1 point
  40. I got a door mat for fathers day with this tag on it!
    1 point
  41. Very interesting. I've never before thought about grilling clams ... As for theater, my wife and I recently watched the touring off-Broadway show of Disney's Frozen at the Fox Theater in Atlanta, Georgia. Extremely well done. (And, every little girl in the audience was dressed up in a costume ...)
    1 point
  42. Nothing to do with the cook, which does look delicious, but some years ago my Mom came from NC with my sister and brother-in-law to visit my wife and me in NJ. Despite what can only be described as lukewarm interest from the four of us "kids," she (my Mom) was positively determined to treat us all to a Broadway play. After lengthy deliberation, Wicked was the show we picked. My brother-in-law and I, especially, could not have been more skeptical, but in the end we all thought it was absolutely fantastic. Such a good show....
    1 point
  43. The second cook on my Classic II was a success! I put on a rack of baby back ribs for an hour. (I dry brined it overnight with salt, then added a BBQ rub earlier today.) Just before putting in my deflector plates I added a nice chunk of pecan. Wrapped the ribs after two hours -- with brown sugar, butter, and BBQ sauce -- and let them soften for an hour. The country ribs smoked for one hour, then spent an hour in a braising liquid consisting of pineapple juice and BBQ sauce. Finally, both sets of ribs came out of the foil/pan and I slathered them with BBQ sauce and caramelized the sauce onto the meat. The corn went on the grill for about 20 minutes, still in the husks, then my wife removed the husks, added butter, and wrapped them in foil. They cooked in foil for about 30 minutes. (The corn came out PERFECT!)
    1 point
  44. Yesterday's dinner, Argentinien ribeye steak, reverse seared with bacon asparagus. Very delicious.
    1 point
  45. Product of several weekends working with my son. Table turned out to be more expensive then SS unit sold by KJ (don't tell my wife)...
    1 point
  46. John Setzler

    Non stop adds!!!

    After further review, I put the ads back the way they were. I had a negative result in ad revenue from this site where I should have had in increase due to increased site traffic as warmer weather months roll in. I apologize if the ads are an inconvenience to you but they are a NECESSITY if you want to have this site available to you.
    1 point
  47. A.O.

    Pork loin roast

    So a couple of days later I threw what was left in a crock pot with some BBQ sauce for the day and pulled it. Made for some good sandwiches with some still left over for stuffed baked potatoes and some Scott's chips! Yum! Who says you cant pull a loin roast?
    1 point
  48. To me, that's still the most amazing thing about "kamado" ... rock-steady temperature control, even over very long periods of "mostly unattended" (if you like ...) time. And yet, "all powered entirely by charcoal." "My 'smokey joe' could never, ever, do that!"
    1 point
  49. TKOBBQ

    Smoked some chicken

    LOL you could've been monitoring ekg's, static pressure, etc., with all those probes. Bird look tasty, Thanks for sharing.
    1 point
  50. The end result of this thread is that bhall got rid of his kamado. I can't say it was due to anything other than personal preference, but phrases like "friggin idiot", and "you don't know what you're doing", certainly didn't help anything. Robert
    1 point
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