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Everything posted by JoeC

  1. This just had me cracking up at my desk. Thanks for a lite start to the day!
  2. Marinaded in some orange juice, lime, olive oil, cumin, chili powder, garlic powder, onion powder, cinnamon, and oregano. Random mix of whatever I had, but came out nice. roasted some tomato, onion, and jalapeƱo then hit in the processesor. Some salt, pepper, little dash of sugar, chili powder, and some cumin. served in corn tortillas with some guacamole, lettuce, sour cream, and Monterey cheddar.
  3. I have the same problem with mine. She's not a huge fan of heat, so doing this really helps. She loves my ABTs! Just remember to wear gloves. I slice them in half and then use a spoon to scrape it all out. Without gloves, this is the kinda thing that'll hit you later if you wipe your eyes or God forbid use the bathroom...
  4. If you give them a shot, remember that most of the heat in the jalepeno is from the veins and seeds. I scraped these as they were for company my wife had over.
  5. Angel is right, atomic buffalo turds. These particular were jalapeno, cream cheese, Monterrey, little smokies, wrapped in bacon and dusted with some of the rub from the pork butt.
  6. Hey Phil, thanks for the response. I was thinking maybe it was my lump, I don't know. I normally get a nice smoke ring, but as of recent, it's barely noticeable. Not that I care, cause the taste is just right, but I was just curious on what would cause this considering I haven't changed anything. I actually tried using a water pan last night, which is something I have never done before , and my ribs came out with a visible ring. Who knows. Science, right...
  7. $2 hookers! haha. Thanks for the feedback guys. I just can't understand it. I'm sitting here thinking maybe it has something to do with the kamado itself, as crazy at that sounds.
  8. Thanks for the link. That's a great write up on the science of it all and extremely informative. My problem though isn't that I'm new to this by any means. I'm just now noticing that my smoke ring has gone away without changing any of my normal cooking methods, lump, wood.... I do it all the same as I always have. Was curious if anyone has ever noticed this themselves and how they would remedy it.
  9. I know it's something that's been hashed over time and time again, and my asking it is more out of curiosity or suggestion. Obviously, it offers nothing in a way of taste, but I have been noticing that the smoke ring I usually get has been some what non existing. Haven't changed anything in regards to method of cooking, so I guess I am just curious if anyone has any suggestions as to what the cause could be. Am I missing something?
  10. Bacon tortillas... http://dudefoods.com/bacon-weave-quesadilla/
  11. Beef ribs with an espresso bbq sauce, pork loin with a peach apricot bbq sauce, and jalapeno cheddar cornbread.
  12. There's a reason they call it the most important meal of the day, and you nailed it!
  13. I did have this same problem with my wife. She was never a big fan of the smokiness in food. I started out with a chunk and then worked my way from there. Now, I don't think she even realizes it. Certain things though, she will call me on. I did a mac and cheese once and it didn't work out quite well. It's funny cause I was just watching a Top Chef episode and they were doing a southern theme episode and one of the contestants did a mac and cheese and everybody loved it. Good thing my wife isn't a judge! Good luck, she'll come around!
  14. You can most certainly do a low and slow cook over just lump. If this is what yo are looking for and want to save the trouble of building a fire and monitoring your temps, just use the oven. Wrap tight with foil and voila... tender pull apart meat.
  15. Yes sir, NJ. Although I am not proud to admit that! This was a quick week night meal, aside from smoking the chicken. I just used a box of Goya. Thanks for the kind words though, it was a good meal. The poblanos add such a nice flavor to everything.
  16. Smoked a chicken over some pecan this afternoon. Pulled and mixed with some rice. Grilled the poblanos and stuffed with the rice and chicken. Put the pepper over refried beans, garnished with lettuce, pico, salsa, cheese, radish, avocado, and some sweet chilis. Served with corn tortillas.
  17. Jealous... nice night and beautiful meal.
  18. My go to is usually tacos, enchiladas, pizza, calzone, stromboli, salads. It can be a nice addition to a Queso Fundido. I've used them for an Asian inspired lettuce wrap, really good and refreshing. BBQ dumplings are a staple in my house. Stuffed mushrooms are good too. Also a stuffed avocado...
  19. Nice looking dish. Winter here but, man that would hit the spot!
  20. Looks really good. Pineapple is such a great addition to many dishes... and drinks!
  21. Very refreshing with a nice kick!
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