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Showing content with the highest reputation since 08/25/2018 in all areas

  1. 17 points

    Mayan Pit BBQ Dinner Cochinata Pibil

    I was watching Rick Bayless on "Mexico One Plate at a Time" cooking some Mayan pit BBQ dishes and I thought why not challenge myself to cook a BBQ dinner with the ingredients the ancient Mayans would have had at hand. Their mainstays were corn, beans, squash, potatoes, avocados, tomatoes and peppers. Meat sources were the turkeys and dogs they raised and whatever they could hunt. So here is Cochinita Pibil with Peruvian beans, roasted sweet potato, baby gold potatoes cooked with cherry tomatoes and blue corn tortillas. The pork was marinated overnight in lime and orange juice with ground achiote seeds, garlic, cumin, cloves, cinnamon and salt. Wrapped the pork in banana leaves and smoked in the KJ at 230 for 4 hours. After I got the pork on I seasoned some baby Yukon Gold potatoes and cherry tomatoes with salt and ground California Chiles, wrapped that in banana leaves and put it in with the pork. About 2 hours in I oiled up some sweet potatoes and put them in to smoke 2 hours. I had soaked a pound of Peruvian beans overnight and rendered about 6 ounces of chopped bacon (the ancient Mayans didn't have bacon, but I do) sweated some onion and garlic in the bacon fat and added the beans and a Tbs of the California Chile powder and some salt. Low simmer for 4 hours covered. Served the roasted sweet potatoes simply with salt and butter (something else they didn't have). Slicing some of that pork very thin, wrapping it up in a tortilla with some of the beans was pure heaven. The sweet cherry tomatoes made the little potatoes sing. Overall, a simple meal that shows how well people could eat 3000 years ago. Oh, and the leftovers tonight with the pork, beans and some saffron rice made me realize, once again, what a classic combination beans and rice are.
  2. 16 points
    Those that know me, know I like the flavors of the Med, so why should my Sweets for my Sweety cook be any different? My wife says she has never met a pizza she did not like, so I decided on a Med flavored sweet pie to put a twinkle in her eye. I used Ken Forkish's 24 -72 hour 70% hydration dough and stretched out a nice 12" pie. I put down a layer of whole milk Moz with some pizza spices, garlic, and a bit of crushed red pepper. On top of that I added some nice plump dried black figs sliced thin, crumbled fresh local goat cheese, shredded prosciutto, and arugula. To top it off, and to make it extra sweet, I added a heavy drizzle of Lemon and Fig Marmalade. Figs are not in season now so I used dried ones. I is important that you find dried figs that still have moisture and softness, if they feel like cardboard they will also taste that way. I found the Whole Lemon Fig Marmalade in a specialty foods shop on Main Street. Just a wonderful tasting pie, plenty sweet, but also quite savory and interesting. My wife said it is definitely a keeper. Here's a pic of the black figs and the Whole Lemon Fig Marmalade The evening was dramatic with nice storm cloud formations This is what the pie looked like on the peal On the Egg at 600 degs Da money shot, sliced and ready to enjoy
  3. 15 points

    Reef's Game Room - pic heavy!

    This has been 3 years in the making. Progress was slow for the first two years but this past summer we decided to push for the completion. Everything you see was done by me and Mrs skreef. No contractors were involved. Small walk-in wet bar, expanded pantry, reclaimed wood on the walls, stained rustic molding, new doors, shelves, everything. The room features a Olhausen pine log pool table, Dart board and shuffle board. The walls are decorated with games and such. Most of them antiques but not everything. We still need to do some finishing touches but that will happen as time allows. The pool table. Pool accessories and darts. Some interesting antique board games. Blacksmith type hand puzzles and Macy's mobile. Games above the shuffle board. Walk-in wet bar. Small fishing section and small barrels. Window to the wet bar. Early 70's Japanese pachinko machine and Chinese cheakers. And last but not least a magic wall. We hope you enjoyed the pictures. The game room was a fantastic improvement for the house. We enjoy it nightly.
  4. 13 points
    This started out when I purchased a 20 lb turkey and put it in the freezer many months ago. I finally decided it was time to do something with it as it was taking up valuable room and coming up on 10 months or so. As my wife asked, what possessed me to buy a 20 lb turkey? I couldn't resist the price, which came to all of $11.60. Not wanting to spatchcock it or roast it whole, I looked into other methods of preparation. A few videos had me convinced it wouldn't be all that difficult turning this into a boneless turkey. I've never attempted doing so before, so I might as well give it a shot. De-boning took about 30 or 40 minutes, but the carcass and leg and thigh bones were out. I took the wings off completely. All the parts went into the stockpot and turned into turkey broth which is in the freezer. One floppy turkey, having lost its fight with my butcher knife - Got out the trusty needlenose pliers and removed all those tendons - The intent is to get all the meat somewhat uniform in thickness, so a few slices here and there and it's ready for seasoning. Seasoning was S&P and Plowboys Yardbird, inside and out. What to stuff it with? A Sausage and Bread Stuffing with some Spinach. Looks tasty already - Now for the fun part. Rolling and tying this beast. Somehow I managed - The Goldens' gets the call today. I put the searing plate in and got the temps stable between 375 - 425. And on it goes - I remembered I had a bag of cranberries in the freezer. You can't have a Turkey dinner without Cranberry Sauce. Since I started making my own, I'll never go back to the canned stuff. Cranberries getting happy - The Turkey Roll looking quite good out on the Goldens' - Done and resting - A slice through the white meat center - Rather than having roasted sweet potatoes I decided to make Baked Sweet Potato Fries. For something different other than steamed or roasted Green Beans, the Green Beans were sauteed with garlic and bacon. Plated. Nothing like a Thanksgiving Dinner on St Patrick's Day - What more could you ask for? Turkey, Stuffing, Cranberry Sauce, Green Beans w/ Garlic & Bacon and Sweet Potato Fries - A slice through the dark meat section of the roll - This was quite the challenge, but well worth it. Removing the bones of a whole turkey was something I'd never done before. But the results turned out excellent and it was nice simply being able to carve the turkey like you would a roast. Thanks for checking out this post and following along with today's Sunday Dinner preparation. Regards, -lunchman
  5. 13 points
    Made a Saturday lunch for my sweetie and my farrier and his sweetie. Started with whole roasted garlic with a goat cheese cream with chili flakes on homemade croutons, then fillet of beef Stroganoff (from a old James Beard recipe) served with toast points and sauteed mushrooms. The topper for this was a Raspberry Ricotta Cake I made Friday night and baked on the Joe. Served that with some fresh raspberries, some fresh raspberries dipped in melted white chocolate and some Haagen-Dasz White Chocolate Raspberry Truffle ice cream. It was my Valentine's Day card to them and all of you. The set up for baking on the Joe was deflector plates in the middle position, pizza stone on the grill and copper tees on the pizza stone to support the cake pan. I used the recipe from Bon Appetit and it worked like a charm. Had the Joe cranking along at 375 when I put the cake on: tested it at 50 minutes and it was still goopy, let the temp climb a bit and at 60 minutes the tester came out clean. I used frozen raspberries in the batter so they wouldn't break up. It was a big hit.
  6. 12 points

    Meatball Stuffed Tomatoes

    I've wanted to try this for awhile now. Italian Meatballs stuffed in tomatoes. The meatball ingredients. Mix up the Italian meatball filling. I used Roma tomatoes because Kroger didn't have the tomatoes I was looking for. Cut the tops off the tomatoes and using a grapefruit spoon corred them. Stuff with the meatball mixture and poked three small holes in the bottom so the fat could drain out. Used a popper holder to hold the tomatoes. Meanwhile made homemade Spaghetti sauce. Indirect on the 19" KK at around 375* for about 40 minutes. Served with some noodles and fresh grated parmesan cheese. This was a really easy cook. Will definitely do this one again.
  7. 12 points

    Tonight's Paella

    On the new Joe II. Second burn.
  8. 12 points
    This is my third bake on the Joe. The first was a Raspberry Ricotta Cake (a success), the second was Monday, a very windy and gusty day (a total failure), the third was Tuesday and was a success (almost no wind). The pecan pie recipe I use is based on one I have messed with from Emeril Legasse's "New New Orleans Cooking". The crust I use is from a James Beard recipe for Pate Brisee and makes a very short crust. I normally make this recipe using heavy cream in place of the called for melted butter- this gives a nice butterscotch taste to the filling. Normally I add 1/2 cup Heath Bar Bits mixed in with the pecan pieces, those melt into the filling and make a great pecan pie. My wife bought some Dark Chocolate Peanut Butter Cups from Trader Joe's and my first thought on tasting one was "Use that in place of the Heath Bar Bits". So I did. I put in 6 of the cups, cut in half, and the only thing I would change is to cut the peanut butter cups into 1/4's or even finer so they will mix into the custard a little better. Served it with whipped cream and some vanilla gelato. The takeaway lesson from this cook was don't try to bake on the Joe on a day with high, gusty winds. You'll be chasing your temps and probably won't be happy with the result. This one, in calm conditions, came out perfect. I used the deflector plates, copper Tees and my pizza stone to increase circulation around the glass deep dish pie pan. I can post the pie recipe (or the crust recipe) if anyone needs a good "Go-To" pecan pie or crust recipe.
  9. 12 points
    Decided to try my hand at Kamado baking to enter my first challenge/make something nice for my wife for Valentine's Day. I worked from the New York Times Chocolate Cheesecake recipe. Because I'm much more of a cook than a baker, my basics were pretty much on-par with what's in the recipe. I set up in my Kamado classic at 250 on the grill extender with a water pan; it took about 2 hours rather than the 1 1/2 the recipe indicated. I finished this up on Monday night, and put the springform pan in my fridge. The thing I did that was actually creative was to make a smoked strawberry compote to finish the dish. I was making a reverse-seared ribeye for our main course, so I had the grill set up with some mesquite chunk and lump anyhow. I mixed about 3/4 cup of white sugar and 1/4 cup of light brown sugar, tossed about a cup of sliced strawberries in them, and then put them on the top rack indirect at 280 for about 40 minutes, stirring occasionally. To serve, I popped the cheesecake out of the springform and spooned the strawberries over the top. After slicing, I spooned a little bit more of the strawberry syrup on each slice. The subtle smokiness of the strawberries really paired well with the chocolate, and we both loved it! Give it a try!
  10. 12 points

    Surf'n Turf with a Tater

    Ribeye steaks with Texas Swine Shine Beef, shrimp with Elk Creek Cajun Stinger and twice baked potatoes on a Weber 26.75” kettle and a medium Vortex wide side up. ----- ----- Excellent meal, but neither of us could eat more than half a plate…makes for excellent leftovers! ----- Cooked to our preference… Thanks for looking!
  11. 12 points
    Joe Windows

    Big Joe Pizza

    Really happy with the results. They were delicious. I cooked at 750 degrees for about 2:30 min. The only issue I had was with the parchment paper. It disintegrated from the high heat.
  12. 12 points
    Alright folks, here is my September challenge cook. It came out better than expected. I have been dying to try to grill cauliflower like a steak and have been trying to figure out for the life of me what to pair it with. This turned out to be perfect. In my next post, I will show all of the pics, but here are the ingredients used and the money shot. Sauce: Olive Oil Jalapenos Minced Garlic Bourbon Whipping Cream Butter Salt Pepper Cilantro Cauliflower Steak: Cauliflower Olive Oil Salt Pepper Lobster Tail: Lobster Tail Butter Garlic The sauce started to come together first with sauteing the garlic and jalapenos in olive oil. Then the bourbon was added, followed by the whipping cream, butter, salt, pepper and cilantro. Then the cauliflower steak went on for about 10 minutes, flipping it half way through. The lobster tail was next, which took about 8 minutes. Finally, the dragon fruit was grilled for about 4 minutes.
  13. 11 points
    This was unexpected, on Saturday a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree
  14. 11 points

    Chicken and Chips on the Big Joe

    Chicken thighs semi indirect and thick cut wedges fried on the Big Joe.
  15. 11 points

    Christmas Eve Beef Wellington

    This is the second year we have done beef wellington for Christmas Eve dinner. Not going to lie, this dish takes a lot of prep work. This year I decided to do everything but the puff pastry the night before. Prepped the mushroom duxelles and sauted it until completely dry. Shingled prosciutto and spread a thin layer of the mushroom duxelles over it. Quickly seared the center cut of a prime beef tenderloin and brushed it with dijon mustard. Used Oak Ridge BBQ’s Carne Crusta Steakhouse & Santa Maria rubs. Then wrapped it in the prosciutto/duxelles layer and put it in the fridge overnight. On Christmas Eve I wrapped it in a puff pastry and topped it with another layer of latticed pastry. Cooked on the Kamado Joe at +/- 400 degrees. Pulled the beef wellington when the internal temperature reached 127 degrees. Served it with salad, baked potatoes and a red wine reduction. I forgot got to get a picture while it was on the grill, and the money shot didn’t have the best lighting, but it was a perfect medium rare in the center. The wife and in-laws loved it and that’s what Christmas is all about!
  16. 11 points
    Aussie Joe

    Pork ribs

    Got some nice meaty ribs from my butcher. Gave them some rub. And on they go. Looking good. Ready to rest. and rested. Plated with some nice salad and corn .
  17. 11 points
    Smoke and Awe

    Fish Friday Challenge

    My goal was to get this done last Friday, but life intervened. However, today is a beautiful Northwest day at the beach, and I could do this with the ingredients I had on hand. The recipe is for Brazilian Salmon Stew (Moqueca), and I used wild caught Coho Salmon portions, in a braise of chopped garlic, green pepper, onions, fresh tomatoes, cilantro, and the surprise ingredient, coconut milk. The salmon portions were skinless, then marinated in a mixture of lime juice, cumin, sweet paprika, s & p. I've never skinned salmon before, and it's a good thing I didn't have company as there wasn't enough salmon left for more than 2... The recipe called for layering the ingredients, but for just us I halved it, so ended up with only one layer, but no problem. Used my trusty thrift store stoneware pan, no extra smoke. Had to finish the meal with some garlic parmesan rolls from the freezer. Like I said, easy and Nummy, as my husband said, but so simple in the kamado. I used the dome as my casserole lid, so the salmon got a little color on it.
  18. 10 points

    Blackstone cooking

    Ok off topic after 19 years I bit the bullet and proposed in oct. Did it on one of our favorite turkey hunting grounds. Wedding scheduled for May of 2020 on our 20th anniversary weekend. So far I've planned pretty much everything she goes "I can't plan my own wedding"
  19. 10 points

    Show your BBQ area

    Left side.....right side...
  20. 10 points

    First Cook on the Soapstone.

    I've been grilling on a Pitboss Kamado I bought from Costco for many years and it served me well. However, I recently picked up a KJ BJ2 at a Costco roadshow and have rapidly acquiring accessories for it. We all know the wide-rage of accessories is one of the drawing points to the KJ line. I just purchased the soap stone and finally had a chance to do a proper cook on it. I grilled up some scallops and mushrooms on it and after reading counteless reviews (most seem good and a few bad) I must say I am impressed! The soapstone delivered a robust flavor to the scallops. I am picky with Scallops and I usually don't like how a lot of restaurants cook them and these ones I cooked were delicious and rivaled very best I've had at higher end restaurants. I also cooked some mushrooms and they turned out perfect. Its not cheap but so far I'm really impressed by it. Like others have said it does take a bit for it to heat up, but one it does it stays hot. You can flip the scallop over and the second sear seems just as hot as the first one. The unit its self is super heavy and just feels badass in the hand. Props to KJ for putting this out for us!
  21. 10 points
    Some recent posts with the Trompo King in another forum got me thinking about a contraption I'd purchased many years ago (2010 or so) when I first bought the Bubba Keg. One of the guys in the Big Steel Keg forum had bought one and it looked like something I'd make use of - a Chicken Swing. No, not this - (Who knew chickens had their own swings?) This - I'd stopped using it since the thumbscrew that holds this piece on the rod via friction fit was no longer threading properly so yesterday I cut threads into the end of the rod as an alternate solution and added a giant washer - The chicken usually sits on the four rods that stick out from that piece, but when making tonite's dinner I'll be using the round tray onto which I'll be stacking meat for Gyros. It's lined with foil and will collect any juices. The chicken swing never fit on the Bubba Keg since the Keg doesn't have sufficient height in its dome. It did fit on the Cypress Kamado and fortunately it fits just fine on the Goldens' since the dome is tall. Here it is without the tray. The tray doesn't come with the swing, it's just something I added to try my hand at Gyros - I made some Gyro seasoning yesterday - The meats are marinating in the fridge until they're ready to stack later today. I'll be using pork, beef and turkey. I know lamb is traditional but it's not a favorite of the Mrs. The pork getting happy - Along with this I've got dough rising for Pita Bread. Like I did with the Naan bread a few days ago, these may get grilled in cast iron on the stove rather than firing up the Bubba Keg. We'll see. Having only made this once before many years ago, this will be an interesting afternoon experiment. Yes, the meat is stacked but the stack doesn't turn like a vertical rotisserie does and the fire is beneath the meat rather than to the side. This turned out decently way back when, I expect it to turn out well again today. Fingers crossed. About 2 hours in - Ready for slicing - Ready to serve with the Pita bread, tomatoes, red peppers, avocado, olives and the Tzatziki sauces (one with yogurt, the other with sour cream) - After carving off some meat, the stack goes back out on the grill so the meat at the center can be grilled to proper doneness - Back inside after another 10 minutes or so on the grill - Some nice layering of beef, pork and turkey - The taste was excellent. The marinade I used wasn't overpowering, but gave the meat a nice flavor. The Pita breads were pillowy soft and a perfect complement to the dish. Thanks for checking out this post and today's experiment with the revamped Chicken Swing and Gyros on the Goldens' Cast Iron. Regards, -lunchman
  22. 10 points

    A Quick Apple Pie

    Due to the winter storm, work closed at noon today. I really didn't have all that much to do after work and decided to bake a pie on the kamado. This was an apple pie with an oatmeal crumble topping. It baked at 375F for just under an hour. Thanks for looking.
  23. 10 points

    Rotisserie Glazed Pineapple

    I was thrilled that the challenges returned, and then quickly thought to myself, "what in the world am I going to do for dessert?". We are not big dessert makers or eaters here, and our go tos are usually fruit based. I looked around for grilled fruit desserts, and found one (gasp, on a website for a gasser) that involved all of the following wonderful things: pineapple. bourbon, grill, and rotisserie. So, I set out to make bourbon glazed rotisserie pineapple on a kamado. I intended to make the wings on the big joe, and then rotisserie the pineapple on the classic. However, the classic heated up almost instantly, while the big joe took its sweet time, so I switched grills, crammed the wings in the classic, and used an extra large kamado to rotisserie one pineapple. With some welding gloves, I was pleasantly surprised how fast and easy it was to switch the intended cook with both grills. While the wings cooked, I began giving the pineapple coats of the bourbon/brown sugar/butter glaze. The wings came off, and we very much enjoyed them (tequila lime seasoning mixed with baking powder, 20 minutes a side indirect at 350). These end up being crispy just like fried wings with a wonderful moist center. I still cannot believe how easy and tasty this wing cook is, I still get lost in the "magic" of the kamado. Back to the pineapple. All that lid opening leads to a little more fire. The smell coming off the big joe indicates I am going to enjoy this dessert. Done. And served with some ice cream. We all loved this, and joked that the chicken wings were probably healthier than the pineapple. I am absolutely going to make this again. It was so easy, plated really well, and everyone young to old enjoyed it. Thanks again for getting me out of my comfort zone!
  24. 10 points
    We do a rotating Sunday dinner between my sister, brother and wife and my wife and myself. This week it's my turn for the main. I decided to try an Italian Porcetta sliced thin and heaped onto nice, warm Baguettes. Picked up a 4lb roast last night, stuffed it this morning and then dropped it onto the Akorn for about 40 minutes at about 250 degrees. Lots of Hickory and Apple chunks were added to give it a smoke profile. Right now it's cooling on the counter. In 20 minutes I will vacuum seal it, and then later on drop it into the Sous Vide for about a 24 hour bath, before a quick final sear and then service. Here is how it looks currently. Every time I went out to turn the meat, my wife followed and giggled. A neighbourhood Raccoon even caught a sniff and came to inspect! Seasoning was a puree of Fennel Fronds, Rosemary, Sage, Garlic, Lemon, Fennel Seed, Pepper Flakes, Salt and Pepper, Olive Oil. Can't wait to taste this!
  25. 10 points

    Joe Jr getting a work out.

    Took the little guy camping with us and it didn’t disappoint!! Beef back ribs, wings, cheeks and veggies!
  26. 10 points

    KK Cook - Kinda

    Finally got some respite from our early cold snap this week. Decided to do a KK cook on the back deck..... well, kinda a KK cook. Except KK (me) didn’t do the cooking and the KK (grill) only played a support role in the cook. First things first, got the KK fired up (the grill, not me). Hmm.... what a peculiar implement on the top grate. This was the result of a wild hair Mr. KK had to order something called a SteakStone. Now mind you, I was chastised for getting my Big Joe soapstone awhile back.... because why would anyone want to griddle a steak.... but I digress... Anyway, Mr. KK’s SteakStone arrived yesterday and I was happy to fire up the KK for it. And for the record.... I’m pretty sure it’s just a chunk of soapstone... So.... I mentioned that neither KK or the KK did the cooking.... say what? Once I heat soaked the SteakStone for an hour at 600-ish, it was time to pull it off. Our work was done. Mr. KK pulled it off the grill with our BlueFire gloves (thanks @keeperovdeflame) and landed it in the tray I was holding which came with the stone. It’s a metal tray insert in a wooden base and I’m pretty sure the way the tray sits leaves an air gap. I gave the stone a quick wipe with avocado oil once it was inside on the table. Then I stood back and snapped some pictures while Mr. KK and the older daughter cooked their own dinner.... On went a couple of filets. And I was nice enough to steam some asparagus for them... The stone was screaming hot and the sizzling sound and aroma when the meat hit the stone was amazing. They let them go about 2 minutes and flipped them. Another minute or two and they started cutting their steaks right on the stone and given each bite a quick sear on each side. Each bite was nice and warm and perfectly cooked (we are a rare to mid-rare family). And the stone was still plenty hot even at the end of the meal. Sure it’s a little gimmicky, but it works as advertised and they both really enjoyed their dinner experience. I do think it would be hard to properly heat the stone without a Kamado though.... at least in a residential kitchen. I gave the stone a quick scrape last night and washed this morning and it cleaned up really nice and easy.
  27. 10 points

    A Fish Without a Face

    Decided to try cooking a fish without a face as part of my effort to embrace the challenge this month.... Still wondering what I did to @ckreef to deserve this.... Simple salmon filet. No sides. Went right from the grill to a container to take to my mom. This was a fun cook. Super proud of myself that I didn’t leave half of it on the grate. I even tried a couple of bites. It was tolerable.
  28. 10 points
    I realize this request for a review of a Goldens' Cast Iron Cooker goes back quite a bit, but I figured I'd start off as a new member of the forum with a review. I've had the grill about a year and a half, ordered directly from the Goldens' Foundry in Columbus GA. Before ordering, I called the folks at Goldens', they graciously answered all my questions about the cooker and I knew that this was a company and family I wanted to do business with. I had some issues with the first grill delivered (all shipping company problems), one of the VPs at Goldens' called me directly and said they were shipping me a new cooker, no questions asked. I don't think I've ever had customer service like that from any company. Here are some pics of the cooker in my garage shortly after delivery - Single piece cast iron firebox with the optional divider plate (used for two zone cooks) - Cast iron half grates. The grates have legs on them, can be turned upside down to get closer to the fire or stacked as in this photo for additional grilling surface. Even with just two grates installed, one can be legs up, the other legs down which allows for a nice reverse sear - Searing plate / heat diffuser. Similar to a BGE platesetter, but a bit more versatile as it can be used for searing. I've only recently used it for searing, the results were fabulous - Lower vent control - Upper vent and thermometer - Normal grate height - The usual questions: Does it rust? No. It took all of one cook to season the inside, no worries about it ever rusting. The outside is powder coated, nothing to worry about there either. Does the outside get hot? Yes, but no hotter than a ceramic Kamado. Don't put your hands on it, but it's not scorching hot where you'd be worried about burns if you touched it. Does it take long to heat up? No longer than a ceramic Kamado. Usually once I light my lump it's ready for cooking in about 20 minutes. Does it take long to cool down? Nope, within an hour or two it's dropped its temp where it doesn't register on the thermometer. Weight? 330 lbs, plus the cart which is around another 100-125 or so. Easily wheeled around on my deck, but this isn't a cooker you're going to take tailgating. I opted for the smaller of the two carts, I didn't need the larger cart with the side shelves. Goldens' does make a smaller 14" cooker. Diameter: 20.5" cooking surface. Plenty of room. My experience with this cooker has been fantastic. Coming from the Bubba Keg the learning curve was minimal, mainly getting used to the vent controls which took about 2 or 3 cooks. It's easy to cook on and quite versatile. I'll never have to worry about a Humpty Dumpty moment with this cooker. It'll last forever and in 500 years someone will be grilling on it. That's it for this quick review. Any questions, feel free to ask. Regards, -lunchman
  29. 10 points
  30. 9 points

    Konro Night

    I am posting this early in case July gets away from me for the challenge. We hosted two other couples for a konro cook this evening. Kiddos had a popcorn-powered movie night in the house while we had a wonderful meal on the deck. Prep began in the garden, pulling the year's first shi####os. I no longer have to worry about supply here. I have five healthy plants that are clearly going to make summer and fall a wonderful time. The into the kitchen, for seemingly endless prep. I feel like I have finally figured out how to properly butterfly wing flats, and now it is both easier and faster. I am still learning how to skewer them. No griddle this evening, but the gear is perfect for soaking skewers. Then time to make tare, which I am starting to understand is the backbone of the chicken parts of this meal. Makes the entire house smell delicious. Moving onto the deck, I laid out firebricks (which you can see have other roles in grilling here) to keep from melting the table. I have dreams of custom building a farm style table with a hidden cutout for the konro, but in the mean time, for these dinners, the deck table is replaced with a rectangular Lifetime folder. First course, grilled avocado. This is delicious, but I treat it more or less like a tare delivery system. One of our guests intelligently pointed out tonight that if I skewered it in the future in a way where the skewers are never visible in the pit hole, the hole will not leak liquid. For next time! Then onto asparagus wrapped in prosciutto. This is a fantastically delicious combination and very easy. The smell as the ham gives up fat to the hot charcoal is unreal. Next was scallops. If I was smart, I would cook these on the grate, but I risked it tonight, and nothing fell in. Not having the delicate item stick on the grate was a wonderful change. These are so tasty and so easy. Now time for the KamadoGuru linked cook. We did John Setzler's modified Orange-Honey Glazed shrimp, true to his recipe. This is so fantastically good I think it created a small black hole in my back yard. We took the extra skewers in for the kids and after that they all started cruising the deck for other items: We then moved on to chicken. First round was thigh meat and garden shi####os. So rewarding! Next was tsukune. We use all dark meat ground chicken, the recipe from the book "Robata", parboil the meatballs, and then smash them on skewers before grilling. These are so wonderfully good, and as a bonus the children DEVOUR them. Easy recipe and cook, absurdly good result. The only improvement is when I am willing to drive down to Suzuki farm to get the real Japanese green onions. Yum Yum Yum. Finally, butterflied wing flats. This is my personal favorite. After watching David Chang et al. cut these and trying fairly often for a couple of years, I think I finally have the cuts down. However, I still have some learning to do about skewering after the cut. I wish there was a class! The cook is relatively easy, and the taste is out of this world. At this point, I cut down whole wings, and save the drumettes for kamado wing cooks. One of our guests joked about cooking s'mores on the marabu charcoal since it all seemed too easy. Joke no more. S'mores were had with good laughs and good friends. Finally, the kamado did play a role! The marabu charcoal can be used for a second cook with no sweat, however I found dousing in water led to mold. So, I use a plancha and a kamado to move and snuff the charcoal. The dome temp with all vents closed usually hits about 350F before backing down.
  31. 9 points
    Here's a video I just put together for Atlanta Grill Company on caring for your Kamado Joe Grill...
  32. 9 points
    Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties. Flipped and removed them when they were done so I could add the cheese. Toasted the buns. One more time of the grill to melt the cheese. Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!) After a few bites of this monster. So good! Thanks for looking.
  33. 9 points

    Chuck Roast

    First try smoking a chuck roast like brisket. Usually I’ll use a chuck for pulled beef. Don’t think I’ll be doing that for a while. Came out great! Was 8 degrees here in Jersey today. So hooked on my new KJ, I’ve cooked on it the last three days in freezing conditions.
  34. 9 points

    Bella’s 9th birthday grill

    Pork belly Chorizo Chicken gizzards and hearts Polish sausages Skirt steaks
  35. 9 points
    A Tuna Steak and Veal Chop that is. Served with shrimp risotto and griddle cooked asparagus. I'm on vacation for the next week. Feeling a bit lazy so all you get is a few pictures. Wonderful dinner. Timing was a little tricky with all the various parts but it worked out. Veal chops are the very best cut of beef you can get. Beats filet mignon hands down. That veal chop was a scraggly example. Last time I bought veal chops I told the butcher to cut me 3 nice, even, thick as the bone would allow. He came out from the back with 4. Three were perfect and the fourth was a little anemic so he gave me this forth one at half price. Put it in the freezer until tonight. Still was awesome.
  36. 9 points

    Unexpected Cook

    You know you've had a sporty day of Kamado'ing when you have to shower afterwards to see what's left of your hair and eyebrows.... So that was the end of the day's cook story, but let's back up a bit to the beginning. I had the other half of the dough from Remoh's Artisan Bucket Bread to deal with. I took it out of the fridge and attempted to shape it and let it rise again. The first cook I didn't do this step since it wasn't specified, but I think it turned out a bit better this time. Was running the Big Joe about 450 degrees. I wanted to get another bag of the Western Lump today, but they were all out. Instead, and against my better judgement, I got a bag of B&B Hickory Lump. I should have listened to my gut. More on that later. Bread was looking really nice after 35 minutes. I went ahead and temp'd it and it was right at 200. I've never temp'd my bread before, but I probably will moving forward. Seemed kind of silly, but it was easy enough and nice to know it was where it needed to be. Sliced it up. And, even though it looked ok, it had an unexpected smoky flavor. My fire was burning clean and hot, so I was surprised. This was only the beginning of my lump woes. I let the grill ride while I attempted to take a short nap. The older one had a sleepover last night, so the whole house was up very late. And then the guests had a very early departure, so the whole house was up very early as well. I decided that because I wasn't thrilled with the weird taste on the bread, that I was going to kill that bag of lump. Topped off the Big Joe and set it for around 350 while I went to the store for a few more things. Had pulled a couple of T-Bones and a nice pork chop from the freezer earlier in the day. Came home to find my husband pulled some shrimp for himself as well. Ramped up the grill a bit when I got back and prepped some veggies Cut up some baby red potatoes and also sliced some yellow squash and cut up some asparagus. Only got pics of the potatoes on as things got a bit western there for a few moments and I had to regroup.... I'm no stranger to burping a kamado and it is second nature for me. I burped my kamado going in to flip my potatoes Lifted a little and had some flair out. Lowered and immediately lifted again a little bit. Nothing.... Lifted the lid and "whoosh" - a ball of flames came billowing out. For whatever reason, I tend to not freak out about such things and I finished opening the lid. With the Big Joe, that is a little bit of a reach for me. Well, I soon smell singed hair and realize I've taken a direct hit. I patted out the right side of my hair - thankfully held back by my sunglasses - and felt an unnerving crunch of my scorched hair. Well, the show must go on as they say... so I stepped back and took a few moments to try and knock off and brush away all my singed hair and do a damage assessment on my sunglasses. Thankfully, they were fine. Got my game face on and went in again to get my veggies done and get ready for the proteins to go on. Burped again and this time I had flames shoot out the bottom vent towards my legs. Sheesh.... Burped again and flames licking out the edge of the dome. Burped again and the same. After numerous burps threw up the lid and carried on. Shrimp, t-bones and pork chop on. At this point, I just left the lid up and went for it. I didn't want to mess around with another blowout. Just about done - and didn't take long. The 5 year old was super proud of herself - she came outside and said she had set the table. Came in and indeed she had perfectly set the table with paper plates and plasticware. Worked for me as I was a bit out of sorts and thankful for the help. Only got a shot of my pork chop. This was seasoned with some rub a co-worker in Oklahoma sent me last week. It had a little bite to it and was really good. It got a bit dark, but that was not surprising with the inferno I had going on. The T-Bones were a perfect rare for the hardcore carnivores in the family. Showered directly after dinner to assess the damage. Put about 3 different treatments in my hair. Figured I would blitz it with everything and hope for the best. Only missing half my right eyebrow and a 1/4 or so of my left. The hair poking out from my sunglasses in front and the right side took the worst of it, but I don't think anyone will notice. My forehead feels like I've got a good sunburn. I've never been scared of my grill before - but I was tonight. Don't think I will tangle with that lump again - I've just never experienced anything like that before. I definitely do my fair share of high heat grilling, but never experiences anything like tonight. And never, ever have I had flames shoot out the bottom vent. And I'm sure it wasn't the lump itself... I'm guessing it was the fact that I topped off a dwindling but full bed of coals with more lump. I didn't think I had enough to carry me through the cook. That probably just got an insane amount of lump going which caused my issues. Still... I don't like the flavor my bread took on, so I won't be getting the B&B again... some of it seemed to be a bit uncarbonized, so maybe that was part of it.
  37. 8 points
    Golf Griller

    BBQ Baked Beans

    The pool in my Townhouse complex opened the Saturday of Memorial Day weekend. We always have a pool opening party, which was yesterday. Pulled chicken and coleslaw was provided by our social committee. People who attended had to provide an appetizer, side dish, or a desert. I was going to do ABTs, but decided that I did not need to try something that I had not made before. So I decided to follow a couple of recipes from Kent Rollins and Shotgun Red Wine to improve on baked beans, without making them from scratch. I got a 28 oz. can of Bush's baked beans, a 15 oz. can of Bush's pinto beans, and a 15 oz. can of Bush's great northern beans. I drained the liquid off of them, chopped up a small sweet onion, 5 cloves of garlic, an Anaheim chili pepper, and a yellow bell pepper. I diced and then cooked some thick cut bacon until it was about 3/4 of the way done. In combined all this in a large bowl, and then added some turbinado sugar, cayenne pepper, and some Kroger Private Blend Kentucky bourbon barbecue sauce. I did not measure any of this, just added what looked appropriate for the amount of berans that I had. I then put the beans in two disposable aluminum cake pans. I set up my grill for indirect cooking at 325* using hickory wood chunks for smoke. When the temperature stabilized, I put the beans on and cooked them for about 40 minutes until they were heated through. They came out a little more mushy than I would have liked, but everybody at the party liked them and there were none left.
  38. 8 points

    Nothing but the money!

    Spaghetti sauce from scratch. 6 hour cook.
  39. 8 points

    Show your BBQ area

    Did a little summer cleaning. Everything packed on the porch: 19" table top KK 16" table top KK BBQ storage Sm 2 burner griddle Covered single stove burner LG Konro Yakatori grill sitting down in picnic table. Primo Oval Jr with storage drawers underneath. Standing on the porch looking out is the Wood Fired Oven and NuKe Delta Argentine style grill.
  40. 8 points

    Tomato Pie in Wood Fired Oven

    My latest version of a tomato pie cooked in the Wood Fired Oven. I started with a King Arthur Detroit Pizza dough. Stretched it into a Lloyd's Grandma pan. Brushed with olive oil and sprinkled with King Arthur Pizza seasoning. Add a layer of sliced mozzarella. A layer of sliced Roma tomatoes. A little salt and sugar then into the Wood Fired Oven. Here is the graph from this cook. The little downward bleep between D and E is when I rotated the pie. Coming out of the Wood Fired Oven. Let rest a few minutes then slice and serve. Not a bad first attempt for my newest idea. Will definitely do this again.
  41. 8 points
    So happy with how these turned out, had to share more photos than the one my Instagram feed now that I’ve got my method sorted, ready for the summer parties
  42. 8 points

    Turkish Chicken Shish

    I have to post pics every time. IMG_2884.HEIC
  43. 8 points

    Just Your Typical -30 Octopus Cook

    Yeah, a little weird day for grilling. It's -33 C (-27F) (according to the Infrared thermometer) and we live in the prairies so it's not like octopus are a local food or anything, but saw them on a local Costco visit. We were feeling peckish so thought I would give them a try... Marinated a bit with olive oil and garlic before grilling (these were pre-cooked) for 4-5 minutes and served them with some Tomato Pesto and crackers. Always amazed at how well insulated Kegs are. 450 degrees inside and snow not melting on the lid.
  44. 8 points
  45. 8 points

    Sunday Grilled Chicken Dinner

    Sunday Dinner on the Goldens' Cast Iron The menu: Grilled Chicken Breasts Roasted Dynamic Duo Little Potatoes Roast Cauliflower with Balsamic Just a typical Sunday dinner for me and Mrs lunchman. The chicken breasts were seasoned with EVOO, pepper and PlowBoys Bovine Bold. The little potatoes are seasoned with EVOO, S&P and Herbs de Provence. Cauliflower was roasted in the oven with EVOO, pepper and Fiore Olive Oil 18 yr. old Balsamic. The chicken and potatoes out on the Goldens'. Breasts are over the cooler coals, turned about every 10 minutes. Total grill time was around 45-50 minutes - Cauliflower just about ready - Chicken breasts are nearly done - And plated with sour cream for the potatoes - Yep, still rockin' that Wachusett Green Monsta Ale for continued good luck to the Red Sox in the World Series! I had not intended to cook this for the challenge thread but since it's a chicken cook in October on the Goldens', I may as well do so. Thanks for checking out Sunday dinner! Regards, -lunchman
  46. 8 points

    The random pictures thread...

    I went to the grocery store and they now have parking for fat guys that like to grill. That is so considerate!
  47. 8 points
    John Setzler

    Trying to UP my Mac & Cheese

    I haven't tried to improve my mac & cheese in a long time.. hopefully this will be an upgrade...
  48. 8 points

    Beef back ribs

    I love these things. Quick cook up for lunches. Smoked at 250f on the Jr for just under 3 hours.
  49. 8 points
    Mr Cue

    BBQ Nachos

    Made these a few weeks ago with left overs from the taco bar we did for our son's 10th birthday. I had some leftover mojo pork and a southwestern seasoned brisket I cooked on the Big Joe and thought nachos was a perfect use for them. In addition to the tasty meats, I had left over pico de gallo and guacamole I'd made as well. For good measure, I browned up some ground chuck and seasoned accordingly for these three meat nachos. Since the meat had already been smoked, I just put these in the oven. Too much smoke isn't necessarily a good thing.
  50. 8 points

    Mahi Mahi Acqua Pazza

    Mahi Mahi Acqua Pazza served with fresh green bean Caserole and yellow potato, bacon, cheddar something. Fantastic cook. Used Slap Ya Mama Cajun seasoning on the fish so it had a little bite to it.
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