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DrKGB

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  • Gender
    Male
  • Location:
    GA
  • Grill
    Kamado Joe

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  1. So we made the Maple Bacon Cupcakes today and the whole family got involved. We based the cupcakes and candied bacon off of this recipe: Maple Bacon Cupcakes, but I didn't like the frosting recipe. I found a separate recipe for Maple Buttercream Frosting. They came out amazing. Next time I would crumble some bacon into the batter instead of just topping the cupcake with it. We also could have used more brown sugar on the candied bacon. My wife and daughter decided to cut back on the powdered sugar in the frosting and it was super sweet with just 3 of the 4 cups of powdered sugar. They also upped the maple flavor with a little bit maple extract. The buttercream frosting was pretty soft by the time they piped it onto the cupcakes, but it firmed up nicely in the fridge. I'm glad my daughter is pushing me to try new things on my KJ.
  2. My daughter has challenged me to make maple bacon cupcakes on my Big Joe. For her this is an excuse to have a yummy dessert, but this will be my first time cooking cupcakes (or baking) on the BJ. Looking for any advise before I give it a go this weekend. I'll post some pics along with my daughter's review after the cook.
  3. Last time I smoked a Boston butt to make pulled pork, we had a good bit left over. My wife suggested making soup based on a green enchilada sauce and green chilies. I found this recipe on line https://lilluna.com/crock-pot-green-chile-enchilada-soup/ and I substituted the pulled pork for the chicken. I also adjusted the spices to our taste and added some chipotle powder. It was awesome.
  4. I was a little worried about that but there was plenty of charcoal left the next day. I was also wondering how constant the temp would stay and it cooled off at night but here in GA we didn't have a very cold night and the temp stayed fairly constant.
  5. Just finishing up my first overnight cook on the Big Joe. Ten pound Boston Butt for Sunday lunch. I kept the temp around 220 since my 10 pound butt was actually 2 pieces. Cooked them for about 14 hours and took them off when they were at 198. I've wrapped them in foil and have them in a cooler resting. I can't wait for lunch today! Just want to say a quick thanks to everybody on this site for all the great posts and advice. As a new Kamado owner, I've gotten lots of good advice from reading the posts!
  6. Thanks for the feedback! I'll plan on a longer and slower cook next time with plenty of liquid. Sent from my Venue 8 3830 using Tapatalk
  7. This is my first post and I'm looking for some pointers on cooking pot roast in my Dutch oven. I've had my Big Joe for about a month and this was my first attempt at using my Dutch oven on the grill. I followed John Setzler's Dutch Oven Pot Roast recipe and it turned out dry. The video says to cook it with the lid off between 225-250 for 2 hours and I was running at 250. Then I added the potatoes and carrots and put the lid on. I upped the temp to 350 and let it go for another 2 hours. The internal temp on the meat was 212 after that. The potatoes and carrots were awesome and the meat had good flavor but was dry and tough. Do I need to lower the heat and let it cook slower or should I cover it sooner so it doesn't dry out? Thanks for the help!
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