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JoeC

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Everything posted by JoeC

  1. We were in the mood for curry tonight and I found this recipe http://pinchofyum.com/red-thai-curry-sauce. Was pleasantly surprised with how it came out. Tweaked a few things, didn't add the brown sugar or peanuts, added a fair amount of crushed pepper for heat. Thought we had peanuts at home and unfortunately did not. Since I was already behind the 8 ball without the crunch of the nuts, I decided to go with some cucumber and red pepper then garnish with some red cabbage. I also added some chopped cilantro, which obviously compliments Thai and curry well. Will be doing this again... hopefully next time with some peanuts.
  2. Thanks for the kind words everyone. My love of food has seem to have also turned into an appreciation for photography and aesthetics.
  3. Sorry, accidentally must have posted twice. I'm trying to delete, but on my phone and can't seem to find the option. If moderators could delete the duplicate, I'd appreciate it. Thanks.
  4. Few pictures, but they went for about five hours at around 275 over a few chunks of pecan wood. Sauce was an Empire Black Magic Stout, apple cider vinegar, molasses, ketchup, chipotle, and brown sugar. Served over some Parmesan polenta. We had some friends over for dinner last night and served as an appetizer. Plated 3 different ways, opinions on which one looks best would be appreciated.
  5. Few pictures, but they went for about five hours at around 275 over a few chunks of pecan wood. Sauce was an Empire Black Magic Stout, apple cider vinegar, molasses, ketchup, chipotle, and brown sugar. Served over some Parmesan polenta. We had some friends over for dinner last night and served as an appetizer. Plated 3 different ways, opinions on which one looks best would be appreciated.
  6. All of the above! Great looking dish.
  7. With half the house sick, I was thinking comfort food. Added a little twist with a base of Pillsbury biscuits and some cheddar under the potatoes... Flattened the biscuits a bit and laid as my base layer. Then added the beef and veggies and topped with some shredded cheddar. The final product was a hit. Clean plates all around!!
  8. Just saw in another thread that the original poster, Remoh, passed away. Figured in honor of him, I'd bump this thread to the top and give his recipe a shot. Merry Christmas and Happy Holidays to all. Hug your friends and family. Life is fragile.
  9. Unfortunately the name Kamado Grill makes it sound like a hibachi/sushi restaurant. Hopefully the name change is enough to spur some business for them. Not many survive after Chaper 11
  10. Wow, that's horrible. Fair winds and following seas to a fellow fisherman.
  11. I knew they were insulated like an oven, but was under the impression that they were only ceramic lined. I also have a KJ Classic and find that it holds heat a lot better and longer than the Akorn. Not knocking the Akorn by any means. Just something I personally found. The one thing I will say is, the KJ is in Florida and the Akorn in NJ. So I can't say I've cooked with a KJ in the cold.
  12. Not to hash over the same things I'm sure everybody else stated, but no. I'm cooking on an Akorn, does not have the insulation that the big ticket Kamados do, and I have no problem getting my temps up. I did some burgers the other night in the teens with no problem. That being said, I sometimes have a hard time maintaining temps in a certain range. For instance, the low and slows seem to require some babysitting where as this is not an issue on warmer days. But this is more than likely from the wind and not the actual temp outside.
  13. Last night was a lovely balmy 18 degrees here in NJ. Decided to grill up some lamb patties... ground lamb, S&P, onion powder, garlic powder, and some curry powder. Found a few guiness in the back of the fridge and made a bbq sauce with one of them. The others kept me company while out at the Akorn. Some imported Irish Cheddar, onion, tomato, and arugula on a brioche. Had a nice little bite to it!
  14. Spatchcocked Cornish game hen with browned butter lemon and capers, mash, and grilled vegetables with a balsamic reduction. Credit goes to the lovely wife for the potatoes.
  15. Don't eat it, don't take the chance. Send it my way, I'll properly dispose of it for you.
  16. I'd say your maiden voyage was a great success! Good job.
  17. I would say you should be alright with the butts, pending your cooking temp. You should have some rest time between pulling off and serving. The brisket, I assume you are doing a flat? I think the most important thing here is to monitor your temps. It's the only way you will be able to get it where you want and need to be. As with the pork, you want to have a resting period before serving. I cook my butts to around 190 then rest for a few hours. The brisket I go to usually around 200, but more importantly how it feels and probes. If somehow finish your cooks ahead of time, just wrap them and let them rest til your 1200-1300 window. I've had plenty of parties where I screwed up my cook times and have been left to have a really long rest period. Never had any problems. Good luck and keep us posted.
  18. Wanna see some gator tail next! Or send some north...
  19. I don't know why but this title made me think of that Seinfeld episode. I would say it has something to do with high heat cooks. I get the same thing.
  20. That kitchen! Oh yeah, and the food looks good too. But seriously, about that kitchen...
  21. Christmas Eve will be the 7 fishes, Christmas day will be ham and lasagna.
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