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theGeek

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  1. Just came up with this today and in pretty proud of it. The best results will be achieved by having a hot and cool side of the grill. The Kamado joe Divine and Conquer system works well for this but whatever method you use will get the job done. You'll need: Brine (1/4 cup Kosher Salt & 4 Cups Hot Water) 4 Thick Cut Pork Chops (mine were around 2" Thick - bone in) 6 strips of Bacon; diced 1 medium onion: chopped fine 3 or 4 apples; diced 7oz Smoked Gouda; shredded Directions: Heat cooker to 500* Insert a paring knife into fatty side of chop and create a pocket. Don't make the hole really big but instead move the blade around and make a large wedge shaped pocket. Too big a hole and you'll lose all of the filling. Brine the chops for at least one hour. Longer if you can but one hour gets the job done. Pull the chops out of the brine and let sit while working the other ingredients so they can get up to room temp. Heat 1tsp oil in a pan until shimmering. Add bacon and cook until crispy. Remove from pan and place on plate lined with paper towel. Set aside. Pour bacon fat into a heat proof container (coffee mug works well) and save for later. Wipe pan with paper towel. Add 1tbs reserved bacon fat into now clean pan and cook onions until nicely browned. Add apples to onions and cook until apples are softened. In a large mixing bowl combine apples/onions and bacon and set aside to cool. Once cooled add cheese to bacon/apple mixture and mix thoroughly. Stuff pork chops with mixture and lightly pepper the outside. Cook on hot side of cooker for 3 - 4 minutes on until a good seat is achieved. Move to cool side and cool until reached desired doneness (155* is what I shoot for as carryover cooking will get to 160*). Once off the cooker tent with foil and let rest for at least 5 minutes.
  2. They were showing the pro zone out of stock but I pieced it together with the cast iron grates and griddles. It was a little more expensive but I wanted the cast iron stuff anyway. Looking forward to running it through its paces. Sent from my iPhone using Tapatalk
  3. My wife wanted fajitas so I found a lovely flank steak at my butcher this morning and marinated it for about 4 hours. Just a few minutes on each side with the onions and peppers grilling on the grate above the steak. I was going for medium and I think I nailed it. My wife made the pico/salsa. Kind of her own recipe but it's very Tex/Mex. Sent from my iPhone using Tapatalk
  4. I just ate and my mouth is watering looking at your pictures. It's like porn for my belly! Sent from my iPhone using Tapatalk
  5. That's almost exactly what I'm envisioning doing. Lovely work. Sent from my iPhone using Tapatalk
  6. Hello again!! The weather was too nice to not cook outside. 80/20 ground chuck, sweet onion, and tomatoes on a toasted pretzel bun. They were excellent. I pulled mine off at medium-rare and cooked my wife and daughters to med-well. They shrunk a little more than anticipated but they were so tasty. I have a rub that I make that's very similar to Emeril's rub (found a copy cat recipe and made some changes to suit my taste). A quick dash and 3min/side at 600* and mine was done. For other two I put them on the upper rack and closed the vents. I left them in for about 3 more minutes. Happy cooking! Sent from my iPhone using Tapatalk
  7. I promise photos next time Sent from my iPhone using Tapatalk
  8. Cook #2 on the Vision was pizza. I got the the Vision Lava Stone and, using the brackets, mounted it in my cooker. The first one, after only 3 minutes, was burnt to a crisp. In retrospect I should have realized that such a setup was for indirect cooking and not baking... at least not baking pizza. So I pulled it off and left it out for about 30 minutes to cool and put the two-tier grate back in. I set the stone on the top grate and in 4 minutes I had a perfectly toasted crust with wonderfully melty cheese. I got just enough rise that I had some nice, big bubbles in the dough. Still learning but I'd call it a success. I would have taken a picture but the family cut into it way too fast and now it's gone. FWIW the pizza would have rivaled any pizza out there. Simply perfect. Sent from my iPhone using Tapatalk
  9. Hey everyone - I am going to build a large work area/table for my Vision and Weber Smoky Mountain Smoker. My concern is, since I plan on using wood, how much space between the cooker and the work area should I leave? Sent from my iPad using Tapatalk
  10. I knew I would be choosing a good sear vs choosing the internal temp. I balanced it as best I could. Sent from my iPhone using Tapatalk
  11. 600 Sent from my iPhone using Tapatalk
  12. I pulled some of the beef my parents raised out and decided a T-bone was a good first cook. They were only about 3/4" thick and I misestimated my cook times. So instead of a med-rare I cooked to a cool medium. I only cooked them 2min/side but that was apparently too much. But aside from that they were excellent. The sear was superb and flavorful. I'll be stopping by the butcher this week to get some thick steaks since I can never convince my parents to get theirs any thicker. Sent from my iPhone using Tapatalk
  13. Funny you say that about the infrared gas grills - same thing happened to me. Welcome to the forum? Sent from my iPhone using Tapatalk
  14. I've got nothing against BGE or KJ. I really like the divided grate on the JK but $1300 start point for anything of reasonable size is too salty for me. Sent from my iPad using Tapatalk
  15. This is incredible - where can I find info about the cuts? Sent from my iPad using Tapatalk
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