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Shortyque

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Everything posted by Shortyque

  1. Sorry, just saw your post, only 2 months later. I'm sorry, I cant remember where i saw johns video, i watch so many. I'm trying to do better at bookmarking. I actually followed an injection recipe from another source.
  2. Very, very impressive. My cooking doesn't usually get that inventive.
  3. Totally agree. My problem is, one is on an elevated deck, and one is on a ground level patio. Running both involves a lot of huffing and puffing up and down the steps!
  4. I like the sound of that. We have so many onions we can hardly keep up, let me know how this turns out.
  5. I do not like this time of year for working, in the heat and humidity, but i absolutely LOVE this time of year for fresh produce from our garden. Grilled corn, zucchini, and sweet onions the other nite. Superb. Just a little alder smoke to accent things.
  6. Quick lunch. John Setzler's Orange Honey Glazed Shrimp. If you have never used this recipe, I recommend you try it. It always get raves when we make it. Rolled into a taco, with fresh lettuce and onion from our garden, drizzled with my wife's homemade boom boom sauce. Scrumptious!
  7. 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)
  8. @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.
  9. 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.
  10. 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!
  11. 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
  12. Love my cast iron griddle. Works great for breakfasts.
  13. 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.
  14. Presentations are fantastic. I tell people my food is ugly but good. Yours is both.
  15. What did you think of the Swamp Venom? We absolutely adore it.
  16. 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
  17. 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.
  18. Don't know if this will help or not. Hope it does. https://www.kamadoguru.com/topic/31354-advice-for-brisket-roll/
  19. I agree, I always thought of pork loin as a rather tough cut. I think the applesauce injection was the ticket. I didn't include a plated shot because it didn't turn out real well, but as we sliced the loin, the juice was pooling on the plate.
  20. First, a brief confession. I have had a joetisserie for about a year, and only used it maybe 3 times. Did a chicken, a turkey, for some reason just a little underwhelmed with the whole process, and then all the extra cleaning up. Until today... Had a small pork loin in the freezer from my BIL's pig. Watching John Setzlers video on spinning a pork loin, plus a recent post on the Facebook group made me decide to dig the Joetisserie out again. Injected it with applesauce/apple juice mixture, slathered in mustard and coated with my wife's cajun spice rub. After about an hour and 15 minutes of spinning at 325 degrees, we pulled it off and left rest for 10 minutes. My wife thought I was going to break into tears with my first bite. Words fail me to describe it. The subtle flame kissed outside, the juicy inside, so soft you could cut it with a fork! You can't buy food this good at a restaurant (at least not a restaurant I can afford). Thanks again John for your excellent video.
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