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  1. On the Kamado, because...why not? They do take a while though. And apologies in advance as this is quite a long and pic heavy post.... First up, make sure the sourdough starter is properly active. Then make up a thick starter sponge and leave to ferment overnight: Then incorporate that into a dough, knead well and leave that to ferment cold in the fridge for 24 hours. Make up a butter sheet - this is a pound of butter, mixed with an ounce of flour and then spread into a sheet about a quarter inch thick. This is the hardest part as it's sticky as hell. Wrap it in cling film and chill in the fridge with the dough. The next day, take the dough out of the fridge, roll it out to twice the size of the butter sheet (which you also should have taken out of the fridge earlier, so it's about as pliant as the dough is. Fold the dough around the butter sheet, seal the edges, then roll it out to an aspect ratio of about 3:1. Then fold 1/3 over the middle, and the other 1/3 over that. Rotate it 90 degrees, Roll it out again to a 3:1 aspect. Fold it again. Then do that again. Now you have your laminated block of butter and dough. When this is rolled out, you should have 81 alternate layers of dough and butter - and that what makes the croissant so flaky and light. Now chuck that back in the fridge for another 8 hours to rest. When that's done, roll it out again to about 1/4 inch, trim it nicely and cut into long triangles: Roll these up into the traditional croissant shape (apparently, they are meant to be straight if made with butter, and crescent shaped if made with margarine). Now let them proof overnight in a cool place until they are puffing up. You can see the layers from the side: Now to cook them. Brush with an egg yolk wash first. I didn't want to go mad and ruin them all at once, so started with three. Kamado set to 400F and after about 20 mins, check and turn them around so they are getting even heat in case the Kamado has hot spots. After 40 minutes, they looked perfect: BUT: Burned bottoms. Oops. And damn! So....next attempt with a pizza stone as heat deflector: Much better - no burnt bottoms. And for the final attempt, I decided to elevate the baking tray above the pizza stone just to see what would happen: 40 minutes later, I think we've nailed how to bake croissants in a Kamado!
    19 points
  2. It's actually 9 courses but I combined a couple courses so it's served as a 7 course meal. It was supposed to be 10 courses but in the middle of all this I forgot to cook one of the courses - oops by that time I was 1/2 a bottle of Prosecco down and well that's my excuse and I'm sticking with it - LOL. I used this guide for a full course Italian meal: https://toscanaslc.com/blog/guide-to-the-traditional-italian-meal-structure/ Here’s all my ingredients pictures. Aperitivo Antipasti Primi Secondi Contorni - the forgotten course Insalata and Formaggie Frutta combined Dolce and Caffe combined Digestivo Here are a few "action" pictures And dinner is served........ Aperitivo - chilled Prosecco with Cranberry Cheese (Mrs skreef made me do it). Antipasti - tomato crostini drizzled with extra virgin olive oil and 18 year aged balsamic vinegar. Primi - Cheese tortellini drizzled with Alfredo sauce. Secondi - XL (7 Oz.) Meatball served in sauce. Insalata and Formaggie Frutta combined - Spring mix leafy greens with feta cheese and fresh blueberries served with a blueberry balsamic vinaigrette. Dolce and Caffe combined - Savoiardi (lady fingers) stuffed with orange flavored Italian sweet cheese and dipped in dark chocolate. With a side of espresso and some Canadian sugar in the raw. Digestivo - finally Limoncello served in frosted glasses to wash it all down. I am officially stuffed - LOL -
    18 points
  3. The Windy City of Chicago has nothing on the wind here in Wyoming.... so I decided to pay homage to my towns nickname in the title of my challenge cook and dubbed my creation the Oil City Dog. Had to take black Akorn Jr to work with me since I sold work based red Akorn Jr back when we first started clearing out the shop for the shut down. Little guy called shotgun and I couldn’t tell him no. Had to get a little creative.... Definitely wasn’t going to be able to run this dog all the way through the garden with only five ingredients, but improvised a bit to get as close as possible. The Bunn coffee pot that has been there longer than my 17 years seemed to be a fitting backdrop. This is also the only work surface left in the empty kitchen. Used spicy pickle spears for the pickle to account for no peppers. And a pickle is almost just solid relish, so felt like I was covering all those bases. I took a little liberty with a creole mustard rub to get a hint of mustard flavor without using mustard as an ingredient. Seasoned them up when I got to work and threw them in the fridge to let the rub get saucy. Never seasoned a hot dog before, but seemed to work ok. Meanwhile, Akorn Jr was feeling pretty lonely out in the yard all by himself. In the good old days there would have been a yard full of equipment, cable and trucks to keep him company. Hot dogs had done their thing with the mustard rub. And on to the grill. Thankfully, I did hot dogs and not hamburgers because I had no utensils other than plastic ware, so just flipped and turned them by hand. Wowzers those were hot. Plated up the hotdog in a bun with onion, spicy pickle spear and tomato. Used poppy seeds (couldn’t find poppy seed buns) and celery seeds (not sure how different this is from celery salt) as my freebie seasonings to top it off. And there you have it... a COVID-19 challenge cook and a final work cook all in one.
    17 points
  4. It’s that time of year when the questions start flowing asking for advice on making that perfect prime rib for a Christmas feast. I would like to take a few minutes to share my ideas and experiences with you on this amazing hunk of beef and how to cook it. My FIRST and MOST IMPORTANT piece of advice on a cook like this is to AVOID doing experimental or first-time modifications to your process if you are cooking for an important meal. My second piece of advice is that the prime rib cook is an EASY one, so do not sweat it! Buying your Prime Rib Roast: Buy your prime rib roast at least a week before you are planning to cook it. You are going to want to start prepping the meat one to two days before the cook. How much do I need? I would suggest budgeting for a bare minimum of ½ pound per person. I always like to go with ¾ pound per person. If I have 1 pound per person, I’m not upset in any way either. There is nothing wrong with having leftover prime rib, especially if you have a vacuum sealer. Prime, Choice, or Select? If prime is not a financial burden, then do it. You cannot go wrong there. I will also say that I have never bought a choice grade prime rib roast that I was dissatisfied with in any way. Angus beef usually falls into the choice category, but I have had some that looks as good as any prime roast I have purchased. I would avoid select grade. Grass fed vs Grain fed? This one is a personal preference. I am not a fan of grass-fed beef for many reasons that mostly concern the flavor of the beef. Some of the best beef I have ever had has been grass fed and grain finished. The grain in the diet is a major contributor to the intramuscular fat marbling that most of us want in a great cut of beef. Most of the grass-fed beef I have bought in the past is mostly devoid of that marbling. Bone in or boneless? Most of us are fans of the bone-in concept with it comes to big fat ribeye steaks and prime rib roasts. I am not going to recommend one or the other but I am going to tell you that I prefer boneless when it comes to prime rib. The only value I see in the bone is for presentation purposes. If you need or want an interesting presentation, then go with the bone. The reason I prefer boneless is because I find that the meat cooks more evenly. The bone is shielding the meat from the heat. It extends the overall cooking time by some small amount. I would also rather have a more even browning on the outside of my roast. Prepping your Prime Rib Roast: The most important prep procedure on any prime rib roast is salting. This is a big cut of meat and it can handle plenty of salt. I like to salt mine 24 to 48 hours prior to cooking time. This gives the salt a lot of time to work its way into the heart of the roast. Most of us will be using a rub or seasoning blend on our prime rib roasts, which is fine. I just recommend putting it on early. Season the meat adequately and then wrap it up tightly in plastic wrap and toss it back in the fridge until you are ready to cook. As a rule of thumb, a roast like this can easily handle 1 teaspoon of kosher salt per pound of meat. Cut that in half if you are using regular table salt. Be aware that most seasoning blends are less than 50% salt. Since salt is an important flavor enhancer in this cook, we do not want to come up short when adding it. My preference for seasoning a prime rib roast is keeping it simple and flavorful. I would recommend using one of your favorite salt/pepper/garlic based seasoning blends. I suggest avoiding seasonings that include herbs if your cooking technique is going to involve any searing. More on that later. I also like to truss my roast tightly with butcher’s twine to help it hold a nice round shape as much as possible. This is optional but it’s my preference. Cooking Techniques: There are a lot of ways to cook a prime rib and we all have our favorites. Choose whichever method you prefer but keep two goals in mind. First, we do not want to overcook the meat. Secondly, we do not want to scorch the outside of it either. Yes. It is true. Scorching is not the same as caramelizing. Target Temperatures: 125°F - Rare 135°F - Medium Rare 145°F - Medium 155°F - Medium Well 165°F - Well Done Low and Slow: This is my preferred method. I like to set my grill up for indirect heat at 250°F with a light smoke. I will typically use a single chunk of cherry. I set the meat in the center of the grill, insert a temperature probe into the center from one end of the roast, and I will let it cook slowly until my internal temperature reaches 125°F. When it hits this mark, I take it off, wrap it in foil, and let it rest for 20-30 minutes before slicing it. I will get anywhere from 7 to 10 degrees of carryover cooking on a typical roast cooked this way. It lands perfectly in my medium rare range close to 135°F. When I slice into this roast, I have a perfectly even pinkness from edge to edge. It is a perfect cook. This method takes 2.5 hours, give or take 20 minutes on average. This is also independent of the size of the roast. These roasts all take about the same amount of time to cook because of their shape. The only thing that makes one roast bigger than another is the length. Sear, then Low and Slow: This is another method that I like, but I just do not do it very often. IF you prefer a more seared exterior on your roast, take it out of the fridge when you are ready to cook and toss it in the freezer for about 30 minutes with the plastic wrap still on the meat. Preheat your oven (or another grill) to 500°F while this roast is in the freezer. After the oven has had 30 minutes to preheat, place your roast on a rack in a pan and set it in the hot oven for about 15 minutes to lightly brown the outside of the meat. When you are happy with the browning, take it out and transfer it to your grill and follow the low and slow instructions above to finish the cook. This method produces a great result. Reverse Sear: The reverse sear technique involves following the Low and Slow instructions posted above and then searing the outside of the meat after the initial cook. This is challenging to do properly and to do well on a roast like this. Once the roast has been cooked via the low and slow method and has had a chance to rest, you can sear the outside of it by a couple different techniques. You can sear over direct flames on your grill, you can sear it on preheated cast iron such as a griddle, pan, or Dutch oven, or you can use a flame device such as a torch to put a final sear on the meat. Whichever method you choose here, be CAREFUL not to scorch the meat. The meat is already cooked, and it does not take much to take it too far at this stage. Rotisserie: The rotisserie is another method preferred by many to cook a prime rib roast. With a rotisserie I still try to keep my ambient grill temperature between 250-300°F. The rotisserie method cooks the outside of the meat a little more, so you get that caramelization during the cook rather than adding it before or after the cook. The rotisserie also provides a few extra challenges during the cook. You must be careful about grease dripping onto your fire. It can cause flare ups that can scorch the outside of your meat if you are not careful. I recommend working through a few prime rib roast cooks and some other rotisserie cooks before you do your first prime rib roast on the rotisserie. If you want to make an amazing horseradish dipping sauce for your prime rib, please feel free to try my recipe: 1 cup prepared horseradish (or freshly minced with micro plane grater) 1 cup sour cream 1 tablespoon lemon juice 1 tsp kosher salt ¼ tsp black pepper 2 tsp Worcestershire sauce Dash of hot sauce (optional) Combine these ingredients well and refrigerate until ready to use. Make a day in advance if possible. So now you are armed with everything you need for a successful prime rib feast! John Setzler #AtlantaGrillBlog #PrimeRib101 Here's the video from my December 2020 Prime Rib Cook:
    16 points
  5. This might be a bit on an information rich post, so I apologise in advance.... Anyway. For some reason, large sweet onions are difficult to find around here. Regular brown cooking onions, shallots, little baby pickling onions etc, easy as pie but I go months without seeing big sweet onions. But yesterday my local store had some really nice ones for some unknown reason. So I bought one. An of course, if you have a sweet onion, you really need a good burger to show it off. So I went to the butcher 50 feet down the street and he had some lovely looking short rib. So I bought some of that. Then I finished up with brioche buns, lettuce, tomato and potatoes to make chips. This morning, the beef came out of the fridge. I took the bones off for the dogs and then chopped it up. Then I chucked it in the freezer for an hour and then gave it one pass through the mincer using a 1/4" plate After that, I turned them into burgers. No seasoning, no breadcrumbs, just 100% pure short rib Finally, I grilled them up on the cast iron half moon. 450F with no heat deflector between the griddle and coals. 4 minutes per side. The crust came out beautifully and the Maillard reaction turned all that lovely fat into flavour. Finally, assembled and eaten! Very tasty indeed!
    16 points
  6. 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
  7. Rustic Autumn 5 Course Meal My Challenge Cook Autumn and Apple Theme Appitizer Seafood Lettuce Cups Autumn Wild Rice Soup serve with Homemade Bread W/Honey Butter Steak with Shrimp Cream Sauce, Serve with Potatoes Autumn Apple Salad w/Apple Cider vinaigrette Autumn Apple Cheesecake with Carmel This was a very long meal. But it came out great. Was very full after this. Thanks for looking Skreef Running out of time........
    13 points
  8. Here we go with the Challenge Cook entry. I went for a 7 course Spanish style meal (Iberia, not Mexico) and we've just finished feeding 5 over quite a few hours. No complaints..... First up, a little Tapas selection. 36 month cured, hand carved Jamon Iberico from the black footed pigs that root for acorns on the Iberian peninsula. Proper melt in the mouth. White anchovies, 24 month old Manchego cheese and Membrillo (quince jelly made from my quince tree). Served with a nice Cava (Spainish sparkling white wine). Next, Gazpacho Andaluz. Basically fresh vegetables in a glass. Tasty and refreshing. Followed by grill seared scallops with Morcilla, which is Spanish black pudding or blood sausage. Served with some cauliflower puree. I did say I was going to go with offal, but to be honest I don't think blood counts. These were excellent and the contrast between the sweet scallops and the Morcilla is wonderful. Sorry, but I didn't take photos of cooking the scallops. We had a bottle of young Spanish white wine with with this. Marques de la Sierra to be exact. Very nice indeed. Main course, seafood paella (with a bit of chicken thrown in). And a bottle of Rioja. Followed up with a Sherry, Black Tea and Cardamom granita as a palette cleanser. Then Spanish Flan Finally, as a digestive, Spanish solero brandy, cafe solo and an almond tartlet. I am now officially full and life is good!
    13 points
  9. 1. Season them with GPR-86 2. Smoke them 3. Eat them Kinda a joke on my part but I don't find it necessary to go through all the hoops so many people tout. I hit these with my personal rub, no binder but I did give it time on the board to adhere. Hickory wood, 220°f for maybe 4 hours. About 3.5 pounds each. No glaze or sauce. Peeled the silver skin and hit them with rub. Let them sit long enough to look moist. No pullback from the bone yet but looking good. Now that is what you want! Finally ready to plate, served dry with wardolf salad. A nice bit of pull off of the bone, a great rib eating experience.
    13 points
  10. so I went to our butcher and asked for 2.5” bone in tomahawk ribeyes. He comes back out with 3 steaks that are at least 3” thick and he cut the tomahawk handle off. I was less than happy, but decided to take them anyway because they’d cook up okay without the handle. Because of the thickness, I went at 225 until they hit 115, let them rest and come up to 122 while the Big Joe III got up to around 650, then seared them off for about 45 seconds per side. Rested again and bam! Ready to go...and served them up with some Cajun grilled shrimp. Delicious.
    12 points
  11. I started out heating up my Dutch oven on the Big Joe. Then, I added sausage to the hot pot for a few minutes. Next, I added one clove of minced garlic and two sliced carrots. Once the vegetables began to soften, I added six cups of chicken broth. Once the broth started to broil, I stirred the Yukon gold potatoes. I partially covered the soup and simmered until the potatoes were tender. Once the potatoes were tender, I threw in a pinch of red pepper and a handful of fresh spinach. Lastly, stirred and served.
    12 points
  12. While shopping @ Costco for St. Louis style ribs on Sunday, getting ready for my Labor Day smoke, to my shock I saw they had tomahawk ribeyes for the first time this year. Can you say tomahawk without it being cultural appropriation? Nevermind... Anyway, I was much too tired to cook it after arising early to prep and cook the ribs. Which unfortunately now means that instead of sharing this with seven people, it's now going to be a meal for one. Well, more of a dinner / breakfast double-header. Anyway, smacked it with koshering salt and heavy black pepper, bathed it in pecan smoke for 2 1/2 hours, then rested and placed on the soapstone after reaching searing temp. Came out magnifique...
    12 points
  13. adm

    Iberico Secreto Pork

    So, I've been thinking about buying some of the "Iberico Secreto" pork for a while and ended up ordering some last week. This is basically the "wagyu" equivalent for pork. It's from the "Pata Negra" black hoofed pigs from the Iberian peninsula. They are left to forage in the hills and forests and mainly live on a diet of acorns, mushrooms herbs etc... The "Secreto" cut - or butcher's secret is essentially the pig equivalent of skirt steak. From the Pata Negra pigs, it's massively marbled with fat, which should make for really tasty eating: Anyway, the pork looked fantastic. I ordered a kilo, but they ended up sending me 1.3Kg for the same price, so that was a bonus. Grilled up hot and fast to medium rare on the cast iron half moon griddle on the Kamado: Served up with patatas aioli, rocket, shaved manchego, grilled Padron peppers and some quince sauce (we have a quince tree in the garden). Wow. It was super good. Melt in the mouth tender and unbelievably tasty. The good news is, I have one big piece left, the Kamado is heating up now and it's pork baps with apple sauce for lunch!
    12 points
  14. Tonight's Dinner ribeye, cabbage and brussels sprouts
    11 points
  15. Hello all. Fairly new here but figured I would share my recent cart build. This is a table for a KJ Classic I and a KJ Big Joe II. The design was made based on the Kamado Joe installation guide documentation including the hole openings, as well as the height from the base to the top of the concrete table. The design is heavily inspired by Smoking Dad BBQ, and then got the idea for the siding from the “Smoke and Hammer” table, which I don’t think they ever finished/posted about. First thing that I was surprised about was that the grills were sitting a bit higher than expected. Per the KJ installation guide, the distance from the surface that they are sitting on to the top should be 14.5”. In this design, the distance from the top of the porcelain tiles to the top of the concrete is exactly 14.5”, but the grills sit higher than you’ll see in the sample documentation from KJ. If I did this again, I would drop them by another 1” or so. The insulation below the porcelain tiles that the grills are sitting on is calcium silicate, which has an extremely low thermal conductivity and high compressive strength. This should any potentially for the underlying wood to get hot with long, or high temp cooks. All of the wood on this is made from cedar, and the concrete top was made using the typical box store high-strength concrete mix, and finished with many layers of tung oil. The wood is all sealed with a clear deck sealer. The plan is to have this sitting about 1-2’ farther from the house once we get our concrete extended a bit. For not I’ll keep an eye on the temps and make sure the siding isn’t getting too warm. I’ve posted more build photos here if anyone is interested in seeing some of the process. If there’s interest I can try to put together some dimensions and additional info so that others trying to build a big joe table can have a starting point for what dimensions to work from.
    11 points
  16. philpom

    Miyabi has arrived.

    My kids got me a gift certificate for Sur la Table for my birthday. They said, "for a knife dad". So I snagged this guy, it feels great, very light and nimble. Now I need to cook something. Something special about Japanese blades, just knowing someone put their heart and soul in to making it versus a highly automated process.
    11 points
  17. I swore off buying new grills so I couldn't do that again but I never said anything about a new truck. Me and Mrs skreef wanted to get a bigger trailer (a 5th wheel) and our Nissan Titan was not going to cut it. Back in January I started looking around for a HD truck. Ended up doing a factory order of a Ram. From order date to dealer delivery was about 11 weeks. Here she is: Ram 3500 6.4 Hemi, 4x4 crew cab, short bed Laramie lv1, towing technology package, bed utility package, and 5th wheel/gooseneck prep GVWR 11,000 Max Towing 14,525 CCC 4025 GCWR 21,500
    11 points
  18. I came up with this a couple of years ago because, we were tired and hungry and needed to cook what ever was in the fridge and pantry. It became a family staple with a number of variations. I am cooking the one shown here on my gasser, but the dish was formulated on my Egg. So what is it. Simple, take the number of bone less chicken thighs you need to feed whom ever you are cooking for. Lay a sheet of plastic wrap on your cutting board with the thighs on top, put another layer of plastic wrap on top and pound them thin. In this variation I made a mixture of canned Hatch green chilies , ( in the late spring and summer I use fresh roasted hatch I get at the market), sliced green onion, and Hatch enchilada sauce. I slather the thighs with the chili mixture and then some Mexican cheese. Next , you roll the suckers up and tie them together with butchers twine. Grill until they have an IT of 175, they are thighs so they can actually go to 180 and stay moist and delicious. Take some of the enchilada sauce and heat it in a pan on your grill. I use and avocado, tomato, salad as a side. You can use Spanish rice, corn, pretty much anything. Variations include Italian with olive tapenade, sun dried tomatoes, and roasted garlic. Or Greek, with feta cheese, sliced olives, roasted garlic, fresh tomatoes etc. Tastes amazing and works for kids, as well as adults. Try it you will like it. Heres a couple pics of tonights dinner. I have cooked this in a number of variations, it's always, quick, delicious, and a crowd pleaser. Only thing you can really do to screw it up is to forget to cut the strings before you serve it. How do I know that, don't ask.
    11 points
  19. When the pandemic hit and all the shelter in place orders went out, toilet paper flew off the shelves. I didn't know it at the time but along with toilet paper there was a run on bicycles. This summer we wanted to get Mrs skreef a nice beach cruiser style bicycle but all the nice ones were "out of stock" or "on backorder". I kept looking and eventually found a custom bicycle shop (Vivelo Bicycles) in Miami that was still filling orders but with a bit of a delay. We decided to buy one of their fully customized LaDonna bikes. Mrs skreef configured her colors and options then the long wait began. 8 weeks later it finally arrived. Yay! Both her bicycle and mine have Nexus 7 speed internal geared rear hubs. Hers is a twist grip shifter while mine has a vintage Schwinn Stingray suicide shifter. Time to go riding.
    11 points
  20. I have been wanting to make some green chili for a while. I used to make it regularly when we lived in Colorado and grew chilies in our garden. We live in a townhouse now, and don't have a vegetable garden; therefore, I had to visit a local farmer's market to purchase the chili peppers. Mostly pablano peppers with a couple of jalapenos and a hot banana pepper. First thing I did was char the peppers and then put them a bowl covered with cling wrap to allow me to easily remove the skins. The rest of the ingredients included some cubed up pork stew meat, the last of the panchetta that I used in the last challenge cook, a can of fire roasted tomatoes, one box of chicken stock, and a whole white onion. The peppers were diced up to add to the stew. Next I added the panchetta to the dutch oven to start to render its fat. There was not enough fat, so I had to add some extra virgin olive oil. I then added the pork and the onion to get some browning on the pork. Ready for the rest of the ingredients. Here it is ready to take off the grill and serve. And here is a nice big bowl along with a whole wheat tortilla to dip in it. I cooked enough that I was able to get three meals out of it. It got spicier the longer that it sat in the refrigerator. I also took some over to my neighbor.
    11 points
  21. philpom

    100% whole wheat bread

    This bread was sweetened with pure maple syrup. In alignment with the challenge I used wheat that is 20 years old I purchased from some y2k preppers 15 years ago. It had an 18 hour proof in the fridge and cooked in the primo for 40 minutes at 350°f. It was pulled at an internal temperature of 191°f. It was not as airy as I hoped but it tastes fantastic. Whole wheat The trusty kitchen mill Whole wheat flower Second rise was overnight plus half a day. 4 hours at room temperature If this was what I could have and nothing else was available it's golden. Yes, I do wish it was more airy. If supplies are limited this is gold. Kids loved it toasted with butter!
    11 points
  22. BURGER MEISTER

    New York strip

    I'm a big fan of ribeyes but got such a deal on Prime NY strip roast at Costco a while back. Cut it into steaks and saved the butt for a roast. The steaks were so good, I decided to reduce the roast to steaks in the end. This is last of it and it was dang good. Steak, schrooms and baked tater. The all-American meal. Had a picture of them on the Jr, but it wouldn't upload.
    11 points
  23. Here's a little project i have been working on recently. Feel free to download and share...... I may update this periodically as inspired and I will post those updates here... KamadoBOKv1_1.pdf
    10 points
  24. 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
  25. 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
  26. As you all may have read I got a new truck a little over a week ago. A Ram 3500. Well you can't have a new truck without a new trailer. Today we picked up our new Grand Design, Reflection 337rls Unfortunately as bad luck would have it I picked up a hitch hiker on the way home from the dealer. My TPMS did it's job and with a few roadside air refills I was able to limp it back home. I'm a little bummed about a ruined brand new Goodyear Endurance.
    10 points
  27. Lumpy_Coal

    Pizzas

    Made six pizzas on by Classic and my Big Joe last night. Turned out great. Temps were 450-500. I’m learning to let the kamado(s) come up to temp slower and spend more time heat soaking. Also, to reduce stress and avoid ruining pizzas, I set the oven to low broil in case there’s a need to finish the top more so people will get desired crust...finishes perfect and you still get that same great taste.
    10 points
  28. philpom

    5 course meal

    Turns out that our 25 year anniversary was yesterday so earlier in the week I started to hatch an idea and menu. We decided a full formal would be fun but while we did barrow heavily from the Russian formal table setting we did slack a little here and there. Course 1 The appetizer Broiled baguette with blue cheese topped with basil butter. Course 2 soup French onion soup with broiled baguette topped with Swiss cheese. Course 3 salad caprese salad drizzled with olive oil and a balsamic reduction. Course 4 meat seared lamb rib chops and roasted petite potatoes seasoned with herbs and gouda cheese. Drizzled with Green goddess sauce. Course 5 dessert Home-made vanilla ice cream and fresh pears drizzled with a Home-made dark chocolate sauce. We served a Texas Hill Country Claret with dinner. I'll picture ingredient and action photos in course order. 1. I Baked the bread, cut it real thin and put crumbles between 2 pieces, topped with basil butter. 2. Made the beef broth from scratch, took 20 hours. Roasted the shank for 40 minutes and combined with water, onion, garlic, pepper, celery Bay leaf and spices. Simmered for 18 hours, filtered, chilled and skimmed. Then proceeded to caramelize the onions for the soup. Topped a this slice of bread with Swiss cheese and broiled until golden. 3. Basil came from our garden. 4. Seared the lamb over an ultra hot fire for 20 seconds then chilled them, seasoned with salt and pepper and vacuum bagged them. Finished them sous vide at 130°f and garnished with rosemary and mint from the garden. 5. Peeled and sliced pears, blended half and half with the dark chocolate for sauce. The ice cream recipe used maple syrup and homemade vanilla bean extract from whole bean and vodka. We planned a 6th course of homemade Kahlua and dark roast but called it after dessert. !!!!Please ignore the photos below, I can't remove them for some reason. They are related but either a dup or a picture I didn't intend to post.
    10 points
  29. I used the excuse of my farrier coming to shoe to cook a Prime Rib on the Joe and serve a full five course meal for him and his wife. I didn't do a lot of photos of the cooking process because I was kinda busy. The menu was Cajun Popcorn- crispy fried crawfish tails with Crystal sauce and blue cheese crumbles. The Crystal sauce is from The Redfish Grill in New Orleans: 2 parts Crystal Hot Sauce to 1 part melted butter and 1 part honey, they serve it with crispy fried oysters. Next course was Lobster Bisque (made with frozen whole lobster). Course 3 was a Red and Gold Roasted Beet Salad with Goat Cheese Crumbles and Pistachios and a Herbes de Provence vinaigrette. The entree was Pecan Smoked Prime Rib served with Gratin Dauphinois potatoes and Creamed Spinach. Dessert was a Inside Out German Chocolate Cake. I used Adam Perry Lang's recipe for "Any Time of Year Prime Rib" which I have done before and it makes a great Prime Rib. Lobster Bisque recipe: https://www.allrecipes.com/recipe/76637/perfect-lobster-bisque/ The Beet Salad recipe: https://www.epicurious.com/recipes/food/views/beet-and-goat-cheese-salad-with-pistachios-107426 The German Chocolate Cake recipe: https://www.epicurious.com/recipes/food/views/inside-out-german-chocolate-cake-103202 The Wines were a Sunce Vineyard Capay Valley Viognier and a Wrath K W Ranch Pinot Noir. The start of beet salads Starting lobster bisque The only change I made to the recipe was boiling the lobster shells and legs in the chicken stock for 45 minutes to extract as much lobster flavor as possible. Gratin Dauphinois before going in the oven. The star of the show, pulled at 128 IT. Inside Out German Chocolate Cake And now, the Hors d'oeuvres The Soup, Lobster Bisque The Salad Course The Entree, Pecan Smoked Prime Rib with Gratin Dauphinois ans Creamed Spinach Dessert, Inside Out German Chocolate Cake. The Wines My Farrier is about to dig in!
    10 points
  30. KismetKamado

    Locro de Papa

    Decided to revisit South American flavors for this challenge cook. Came up with Locro de Papa - a South American Potato and Cheese Soup. Most of the ingredients are photo’d below. Some cream and milk are missing - as is some garlic. Fired up the KK for this cook. Was burning hotter on the left. Used that to my advantage. Sautéd my onion in some olive oil. Added diced up potatoes a few minutes later. Sautéed those a bit to get them started and then cleared an area in my pan to cook off my Aji Amarillo, garlic, oregano, Chile Flake concoction I made. Let that paste fry up a bit and then mixed it in prior to consolidating with the potatoes and onions. Added my veggie broth and let it go awhile to get the potatoes cooked. Scooted my pot over to the right a bit at this point for a more gentle heat since I was cooking direct. Then added my green beans. This was an impromptu addition. Realized I had some leftover fresh green beans in the fridge and decided to add them. A bit later and I added my corn. And shortly after that my peas. Once that came back up to a simmer, I added in my diced Queso Fresco. Then again let it come back to a simmer. Last step was to add some cream and milk. Brought it in to get ready to serve. And dished up a big bowl. This was really good. The Queso fresco didn’t completely melt into the soup, so there were bits of cheese throughout. And the Aji Amarillo gave a nice, warm burn that was pleasant and not too hot. Definitely a little different from the usual flavors, but extremely good and not too heavy.
    10 points
  31. JeffieBoy

    Turkey Male vs Female

    I don’t know about this discussion string. My wife is smaller and tougher than I am. And if you mention that to her I will hunt you down . . .
    10 points
  32. adm

    French Onion Soup

    A bistro classic that seems to have fallen out of favour over the years.... First off melt a load of good French salted butter and add a load of sliced onions. Let these cook down and caramelise for several hours. This was at about 340F for three hours. Then stir in some plain flour, some fresh thyme, balsamic vinegar, and cook for a few minutes. Then gradually add in beef stock and hard cider. Preferably Normandy cider if you can get it. Let this all simmer for an hour of so stirring occasionally. Once that's done, slice up some baguette and toast lightly on both sides. Then rub each side with a split clove of garlic. Spoon the onion soup into bowls, float a couple of croutons on top of each one then cover in grated cheese. I used Gruyere and Compte. Then put the bowls under the grill until the cheese is melted and bubbling. In fairness, it's not the most photogenic of soups but it does taste most excellent. Especially with a nice bottle of Cote du Rhone or similar.....
    10 points
  33. skreef

    Chocolate Monkey Bread

    This is my Bread Challenge Cook Chocolate Monkey Bread Had a hard time deciding on what kind of bread I wanted to do. Just so many kinds out there to try. But in the end, I stuck to what I knew. Chose one Bread recipe for this type of cook and the rest was just adding what we like. In this case, this was made with @ckreefin mind. He loves his Chocolate. So I got my ingredients together. Forgot to add my coco powder in pic. Got first ingredients in mixer with the yeast. Once yeast bubble, bout 5 minutes, I added the rest of the flour. Now let this rise 2 hours. I forgot my finished rise, but it rosed over the top. Made a Butter and Brown sugar sauce which I poured half in my bundt pan. After I punch the dough down, I rolled some dough balls. Made a dry Sugar and Chocolate powder mix. Put dough balls in the Chocolate Powder and Sugar mix and stack in bundt pan with melted Butter and Brown sugar . I sprinkle the rest of the Sugar and Coco powder mix on top and poured melted Chocolate, and Butter sauce on top. Put on grill for 325* for 35 minutes. The final touch. Added Chocolate Chips Now the taste test. O my goodness...that is so tasty. I have made Monkey Bread but Not Homemade and never made a Chocolate. So I ask myself "Why did I Wait so long?". Will make again. The one thing bout this it is not overly sweet. Which is why I love this recipe. Hope everyone gets to try one of these. Thanks for Looking Skreef
    10 points
  34. This is my Bean Challenge cook Beans - Chicken with Gnocchi I love Gnocchi, so anytime I can fit them in a meal I do. First thing I did, I soaked the beans in water and put in fridge overnight. Ingredients: Got the Grill up to 325* and put Beans on for about 2 hours. Next I drain the beans, and added next ingredients. Next pic I added onions, and Diced Tomatoes. Let then cook bout 20 minutes. Grill Chicken Breast seasoned them with Italian seasoning and Garlic Powder and minced garlic and added it to pot. Which cooked bout 30 minutes. After 30 minutes I added Spinach and Gnocchi cook for bout 5 minutes more. Wish you could smell it at this point. Smells so good. It cooked down nicely. Cause I thought I added too much water, but in the end, the thickness was just right. Added Mozzarella cheese and Parmesan cheese for Serving. I def ate too much. This will be on my "make again list" Close up Shot Thanks for looking Skreef
    10 points
  35. ckreef

    Tuscan Pork and Beans

    Wanted to come up with something a little different for the challenge cook. Tuscan Pork and Beans - it was a crock pot recipe but a Dutch Oven in a kamado is really just a wood fired crock pot. No soaking the beans for this recipe. Rinsed the beans then into the Dutch Oven. Ground up some fennel seeds. Added some fresh chopped rosemary (from my rosemary bush), rubbed sage, garlic paste, fresh cracked white pepper and fresh ground Himalayan pink salt. Added some extra virgin olive oil and ground it altogether into a paste. Added chicken stock, a couple of bay leaves and the pork chunk that was rubbed with the paste. Indirect in the 19" Komodo Kamado at 275*.this is about 7 hours into the cook. It needs a bit more chicken stock. While that was going on I figured we needed some nice bread. My awesome Ciabatta pan in the Primo Oval Jr. After 10 hours (as planned) dinner was served.
    10 points
  36. nasars

    Pizza bake

    1st successful pizza bake! Tried some pizzas in the past, none were edible. It's amazing what happens when you read how to do something instead of just winging it. Got a simple dough recipe courtesy of HRM creative bbq, watched John's pizza 101 video. added some black olives and sausage, and a little fresh basil, topped with mozzarella, cooked at 500 for about 6-7 minutes and wow they were good. Even got the mama seal of approval and request for future pies.
    10 points
  37. I have had some great success reverse searing steaks so I thought I would try some pork chops since I have never done them before. Picked up a couple of thick, bone-in chops for me and the Mrs. and tried it out on the Big Joe II. I dry brined them for about 12 hours with a little kosher salt and put a home made rub on as I was getting the Big Joe ready. Smoked at 275 with a couple of chunks of cherry wood until the internal temp was 120 then I wrapped them and got the Joe up to 600 degrees. Seared them on the cast iron for just about 2 minutes per side. Needless to say they came out fantastic and my wife is already asking when I can make them again!
    10 points
  38. For this month's "Only 5 Ingredients" competition, I decided to go with a simple Pulled Pork Mac and Cheese, and I went with a no muss, no fuss method to make it. The ingredients for this cook are as follows: 1 lb. Dry Macaroni 3 C Whole Milk 2 C Heavy Cream 24 OZ Shredded Cheddar Cheese 1/2 Stick Butter (Not counted as an ingredient, and after making it, I would leave it out anyways) Leftover Pulled Pork Salt and Pepper to taste First I put the dry macaroni in my large ceramic pan. Next I cut up the butter and added the milk and Heavy Cream. Then the Cheese!! I put in most of it, but left reserved some for the finish. Next it was time to throw it on my 250 smoker for about 2 hours of smoking. I stirred it at the 30, 60 and 90 minute marks just to make sure it was all mixing nicely. I forgot to take the picture at the 90 minute mark, but that is when I added my chunks of leftover pulled pork. After it looked like it was about done, I threw on the rest of the cheese, and opened up the vents to get the heat to crank up. Once the cheese was nice and melty on the top, it was time to bring it in and enjoy. Finally it was time to eat! Nothing like a nice creamy bowl of Mac and Cheese with some nice pulled pork in it. The macaroni had a nice smokey taste and the pork just threw it over the top. It also could not have been easier, so now I've only got one pan to clean instead of 3 or 4!
    10 points
  39. Took a few days and some tinkering, but I'm pretty happy with the end product.
    9 points
  40. mliebs

    Ribeye Dinner

    Cooked this last weekend. Ribeye, asparagus, bacon wrapped jalapeno's with shrimp and cheese, and stuffed mushrooms. Overall turned out pretty tasty.
    9 points
  41. Made up a little baste off butter, salt, thyme and lemon zest for these. I like to keep the flavours nice and subtle when cooking things like this. Indirect heat for the tails and direct heat for the scallops.
    9 points
  42. skreef

    Taco Soup

    This is my Soup Challenge We Love Taco Soup at the Reef's House. So it was a no brainier what to make. Ingredients: Browned the Hamburger Meat then added the Bell Pepper and Red Onion. Sauteed them bout a minute or so. Then I added Pepirika, Red Pepper Flakes, Chili Seasoning, Cumin, Garlic, Oregano and Bay Leaves. Next all the other ingredients are added. Tomatoes, Tomato sauce, Great Northern Beans, and Corn. Put on Grill. 300 degrees which gave it a nice slow boil. Kept on grill for bout 2 hours. My Plated Shot We often eat Taco Soup from a bag, which is great for week night easy meal. But I think for now on Homemade is the way to go. Added Cheddar Cheese and Taco Strips. This Recipe was very Delicious. Thanks for looking Skreef
    9 points
  43. A really easy soup which I've made many times in the past except this time I added grilled shrimp to give it a little something more. My best version to date. Tuscan Tomato and Shrimp Soup with beans and spinach. The base ingredients in the Dutch oven about to go on my 19" Komodo Kamado. After it simmered for awhile I grilled some Italian marinated shrimp on the 16" Komodo Kamado using a wok basket. When the soup was finishing up I added the spinach, shrimp and a dash or two of extra virgin olive oil. Dinner was served. A little fresh grated parmesan cheese and a slice of sour dough bread.
    9 points
  44. It finally happened, we took a trip to celebrate 25 years of marriage. We booked a week long stay at Peach Tree Inn and Suites. This is a great place to stay with a historic twist. Highly recommended. Our suite had a full size kitchen, a large fire pit and a smoker/bbq so there was some opportunity to cook. On arrival day we walked to Main Street and ate at Fredericksburg Brewery. We ordered a spinach salad to go. Pro tip, those are perfect for use in egg scrambles for breakfast. We were not prepared from a grocery perspective so we got creative (that's where all the fun is generated). Squeeze parkay from the front desk breakfast for cooking eggs as an example. Opas smoked meats was directly across the street so we grilled hatch pepper beef sausage for dinner one night. That worked really well when combined with bagel cheese and served on toasted dark Jewish rye and eggs. Here was another scramble I made, served this one with some bacon jam we found while shopping. That stuff is great! The food was delish but you have to have a good breakfast drink right? Enter the mimosa made from our champagne and orange juice from the front office. Yum! There is a ton to do in Fredericksburg and we did a lot of it. A good start was an all day winery tour where we not only drank too much but learned too much about the process. No worries, we had a chauffeured tour to keep us safe and comfy. In addition to several wineries we also enjoyed sizer and of course a good brew house. While out and about we grabbed lunch from a Thai joint. Very good, we shared red chicken curry and spring rolls. One of my favorite things we did was climbing Enchanted rock. We reached the summit at 11:30, sat and ate lunch together while we took in the view and wow, what a view. The final hurrah was a trip to Luckenbauch Texas for drinks and live music. Yes, it's a real place. We took a short side trip on our way home and had lunch on the shores of the Colorado River, it was a short visit but now we know we'll go back. Now I'm exhausted!
    9 points
  45. dylanm

    Friday night ribs!

    Hi All! Looks like the weather in northeast PA is starting to break for the fall. No more scorching days. Was a high today of mid 70's with a very slight breeze. Beautiful day for a long low and slow. The local market had St. Louis style ribs on sale so grabbed a rack. A quick mustard lather then seasoned with BB Butt Rub and DP Spicy Dizzy Dust. Fired up the KJ to about 225F with a full barrel of KJ Big Block. This stuff is my "go-to"! I can't always find it so when I do, I usually buy 5-10 bags just to be safe, its always huge pieces. Through a couple chunks of mesquite in because I was out of apple. Ran straight through for 4 1/2 hours without opening. After that I opened and basted with Stubs BBQ sauce once every half hour until I reached 6 hours. They came out delicious. Not as meaty as the usual baby backs but I trimmed up before and all the extra fat rendered nicely. Paired it with a fresh Red Lobster biscuit that my daughter baked all by herself! Would definitely do these two dry rubs together again. Thanks for looking!
    9 points
  46. AJS390

    Cinnamon Swirl Bread

    For this month's challenge I decided to give a recipe for cinnamon bread that I had come across online a shot. It seemed like a simple recipe, and the recipe called for cooking it in a cast iron skillet. Unfortunately, I don't currently have a cast iron skillet of an appropriate size that will fit on my KJ Classic II without cutting the handle off (and cast iron pans in stock are virtually impossible to find around here and give ship dates of October or later online). I do, however, have an enameled cast iron baking dish that I went with. It's a pretty standard dough recipe (flour, sugar, milk, butter, yeast, salt, and cinnamon) with a 2 hour rise followed by flattening out, filling with butter, cinnamon, and brown sugar, and then rolling back up. Where this recipe differed from most is that the roll was then cut in half lengthwise and braided back together to form a dough with a lot fancy top. Let it rise for another hour, brushed the top with a beaten egg, and then put it on the grill at 325°. Baked for 55 minutes (which might have been just a touch too long, but certainly not burnt). Cooled in the pan for 10 minutes, then removed to a rack to cool completely. This turned out great, made a good swirl bread with a lot of cinnamon flavor. A little denser that I might have liked, but pretty typical of most cinnamon swirl breads I have had before. That being said, there are definitely some changes that I will make to the recipe next time I make it. On the first run, I always try to follow the original recipe exactly to see how it's intended to turn out before trying to make any changes. In this case, I think the first change I would make is to use bread flour instead of the all-purpose flour called for by the recipe. Next, the example photos given show way more layer in their roll than what I got by stretching the dough out to the specific dimensions given in the recipe. Next time I would feel free to stretch the dough even further to get more layers. I also think that on the next run (whether in the kamado or in the oven) I would omit the pan entirely and just cook it as a tightly wound round directly on a baking stone. I think the last change, to put the recipe over the top, would be to add just a simple glaze or frosting drizzled over the top to give the bread just a little creaminess, more along the lines of a cinnamon roll. As it was this time, it was still great (some of those trying it loved it slathered with butter) and made great toast too. All in all, I was happy with the result and had fun with the challenge. The recipe I followed can be found at https://www.5boysbaker.com/cinnamon-swirl-bread/ P.S. not sure what the deal is but no matter what I try I can't get the photos to attach in the correct orientation, so you might have to turn your head and squint to get the full effect
    9 points
  47. William

    Success! Now what?

    I've got my spatchcock chicken recipe nailed down to perfection! After about two years of slight adjustments to my dry rub, I've honed in on the perfect amount of sweetness, heat and sodium. I've also finally figured out how to repeat my results on achieving the crispness of a tortilla chip with the chicken skin. I'm thrilled yet disappointed that I no longer need to keep tweaking this recipe. I guess I move on to another flavor profile and make it my new mission?
    9 points
  48. Well I had been looking at the cast iron griddle for my KJ classic but they were either sold out or the price was $65 (supply and demand I guess). I found a KJ soapstone on sale for about $13 more so I pulled the trigger. I have cooked smash burgers and a little bit of seafood (swordfish and scallops) and so far so good with the soapstone!
    9 points
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