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Shortyque

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  • Gender
    Male
  • Grill
    Kamado Joe

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  1. I agree with Bgosnell151 on the pecan. One small chunk. Adds nice color to the meat. (not sure what is up with the bold type)
  2. @O C @KismetKamado, I think Bgosnell151 pretty much explained what they are. You have to have a mountain pie maker, and we usually just spray the iron with Pam, or canola oil. There are literally a hundred different ways you can go from there, there are books with dozens of different variations of the pies. We usually grill onions, mushrooms and chicken before hand, and brown some hamburger on the stove. Home made canned sausage is the bomb, that doesn't have to be cooked, just sliced. Add home made pizza sauce to both pieces of bread, add chicken, sausage or beef, add grilled mushrooms, onions, black olives and cheese. No matter how you make it, finish with a few pepperonis. Place mountain pie maker right on the glowing coals. Flip frequently, opening maker just a little to check the bread. When it is nice and toasty, dump them out on a plate, LET COOL FOR A MINUTE OR TWO, and dive it. They are great party food. If you can round up several pie makers, we usually have a sideboard with all the fixings on. Guest assemble pie to there liking, then toast and eat. It is a lot of fun, and they are scrumptious. I second Bgosnell151 remark about the fruit desert pies, topping way to finish off the evening.
  3. Off work today due to weather, (again), looking back through some cooking pics of the summer. Mountain pies on our Kamado Joe fire ring. Grilled the chicken, onions, mushrooms on the griddle, chop all the above, assemble and cook. Good memories.
  4. Very nice, wish I could get my ribs to finish like that. Mine are good, but they never have that "shine", for lack of a better word. Good Job!
  5. I have been dreaming for a long time of cold smoking a salmon filet with my Amaz-en pellet tube. Finally got the alder pellets, the salmon, and the time. Noob question here though - do I take the skin off the back of the filet before putting in the salt/brown sugar cure overnight? Thanks in advance for any help. I am really excited about trying this
  6. Love my cast iron griddle. Works great for breakfasts.
  7. My wife has gotten some really good rub recipes from Pinterest, of all places. I have always been a huge fan of Dizzy Pig rubs (still am) but I totally agree about the cost, compared to what she can make a bottle for.
  8. Presentations are fantastic. I tell people my food is ugly but good. Yours is both.
  9. What did you think of the Swamp Venom? We absolutely adore it.
  10. Two and half years into kamado cooking, the love just keeps growing. Just a simple chicken fajita cook, followed a few days later by some killer brats from my BIL. I love to send my Egghead sister pics of the divide and conquer system in action! She is anxiously awaiting the new rack system BGE came out with. (they are dealers) I think she has dibs on the first set that shows up
  11. I actually hadn't thought about that. DUH. Will have to try that next time. Hoping to maybe do another spin of something over this coming weekend. I think I may actually start using this more.
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