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Posts posted by daninpd

  1. That looks like some really good bacon.  I have always had good results using Morton's Tenderquick for my pork bellies (I think it preserves the color more than anything else.).  If you want a little more heat, you might try matching a serrano to each of those jalapenos.  They're small with good flavor and up to 5 times more heat, but nothing crazy.  Glad you're having fun with red beans and cornbread, it is the best.

  2. 1 hour ago, SmallBBQr said:

    VERY nice...I would live to make this...do you have more specific instructions/recipe?

    Clicking the link in my narrative will take you to the recipe.  I marinated the steak for longer than the recipe- 1 hour, and cooked it less than the recipe- 2-1/2 minutes per side for medium rare.  And friends from Thailand would be aghast at the thought of microwave rice, I used Basmati.

  3. I lived in Thailand a couple of years so I tend to cook a lot of Thai dishes.  "Crying Tiger" is one I have cooked before, but this recipe really shines if you marinate the beef for about an hour.  Usually served in a traditional style, this take is in a lettuce cup with a dab of rice to absorb the meat juices, a touch more of the marinade and some julienned carrots for crunch.  When I do it again I will add some lime sections for garnish to get a little extra squeeze of lime juice.  Finger food at it's finest from the grill.  Recipe:  https://www.weightwatchers.com/au/recipe/crying-tiger-lettuce-cups-1/56b79d80eeb7e01d6fe8e892






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  4. I have smoked things in my Joe from nuts to pulled pork, when I wanted some smoke flavor,  I have baked things in the same Joe, from cookies, pies, cornbread and cobbler, all without any smoke flavor.  The Japanese originated this idea and they are not known for heavy smoke flavors in their food.  Buying extruded coconut charcoal will be expensive, but will almost guarantee no smoke. 

  5. Cambozola and Saint Andre are two favorites at the moment.  I'm like @SmallBBQr with a stuffed cheese drawer, and every trip to Trader Joe's is an adventure and a danger for it not to close.  Oh, and the "Savory Thin" crackers at TJ's and Blue Diamond "Nut-Thins" are perfect crunchy nothings that let the cheese shine without adding too much to the game.

  6. 6 minutes ago, baileybbq said:


    I did do that and I transferred to the broiler in the oven per recipe.  But that only broil the duck breast skin to make them crispy and didn't do anything for the bottom part of the duck.

    My favorite recipe for duck is from Paul Prudhomme where he split the duck after roasting to broil it for crisp skin.  That recipe it was kept overnight after roasting, partially deboned and then broiled.  A Louisiana thing, not a Kamado thing.

  7. Oh, and let me add, from experience, if you do put a duck over a Kamado set to "Broil" you are going to see flames like the Hindenberg.  And a lot of unpleasant smoke.  There was a reason that recipe used a broiler element on top and a place for the duck fat to go below.

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