Jump to content

gotzero

Guru Supporter
  • Content Count

    610
  • Joined

  • Last visited

  • Days Won

    15

Reputation Activity

  1. Like
    gotzero reacted to coolpapabill in Reversed seared SRF Wagyu bone in ribeyes   
    Monday night cooked two Snake River Farms Wagyu Gold Grade bone in cowboy ribeyes on my
    Komodo Kamado 23"Ultimate. Did a reverse sear at 250 degrees until the steaks hit 120 degrees.
    Pulled and wrapped cranked up the KK seared over open flame until both steaks ( they were about
    3lbs apiece ) hit 130 . They came out perfect and were delicious . First time cooking Wagyu and will
    do it again in the future.






  2. Like
    gotzero reacted to Smokingdadbbq in Game day wings & jalapeño poppers   
    Did an appy lunch / dinner today. Did some poppers and wings 
     
     

     

     

     
     
  3. Like
    gotzero reacted to ckreef in Sausage and Soup   
    Here is my hors d'oeuvres platter entry. 
     
    Sausage and Soup. 
     
    Sausage balls served some cold tomato soup to wash it down. 
     

     
     
    A few days ago I started by making some cold tomato soup which is sort of weird considering I cooked it for about 4 hours in the KK. 
     

     

     

     

     
     
    Today I made the sausage balls. A really simple, 3 ingredient recipe but they tasted fantastic. 
     

     

     

     
     
    There you have it, Sausage and Soup. 
     

     
     
    I actually had a third idea but realized I didn't have any eggs - we'll save that idea for a future challenge. 
     
     
     
     
     
     
     
  4. Like
    gotzero reacted to dman in Happy New Year!   
    Stay home! Avoid the madness. Filets,fresh lump crabmeat and good beer!
     
     

  5. Like
    gotzero reacted to skreef in Parmesan Garlic Bacon Knots & Pepperoni Bombs   
    This is my Appetizer Challenge
     
    Ingredients
    Homemade Garlic Parmesan Dough with Italian Seasonings.
    Made this Dough early...needed 1 hour rise time. Was able to use all Dough for this Challenge. Also we had Spaghetti for dinner. A bit of work but it was fun.

     
    Making the Pepperoni Bombs
    Dough, homemade sauce and pepperoni.
    Oops! Forgot the pic with Mozzarella Cheese on top.

     
    On the grill at 400* for 20 minutes

     
    Making the Bacon Garlic knots
    Used the big cuts of bacon. Next time, I'm using the thin slices. I think would be better.

     
    On the grill

     
    My Money Shot

     
    Served with Homemade Marinara Sauce
    Thanks for looking
    Skreef
     
     
  6. Like
    gotzero reacted to John Setzler in Karubecue KBQ C-60 Prime Rib   
  7. Like
    gotzero reacted to daninpd in What's Better Than Bacon?   
    On a recent cooking show I watched, the host was talking with a chef who was cooking a bacon dish and asked the chef "What's better than bacon?"  The chef took him seriously, cocked his head to the side, thought for a little bit and replied "More bacon".  So that is the theme I have adopted for making holiday hors d'oeuvres:  More Bacon.   I did a little game day hors d'oeuvres platter consisting of:
    Mini BLT's
    Bacon Spirals with a Peach Glaze
    Bacon Wrapped Chicken Livers with Chupacabra
    Bacon Wrapped Dates Stuffed with Goat Cheese
    Bacon Wrapped Tater Tots with  Sharp Cheddar Cheese
     
     For the last three items the name of the dish pretty much also includes the recipe, the first two can use some pictures and a recipe.  The Mini BLT's were small tomatoes, tops cut off and hollowed out with a melon baller and stuffed with a mixture of crisp bacon, finely cut celery and mayo and topped with a little bit of crisp bacon.  This was the only dish not cooked on the Joe, did the bacon in the microwave.  The bacon spirals are best seen in the pictures.  I flattened out a can of crescent roll dough, topped it with peach jam and some partially cooked bacon (still flexible), cut it to fit the bacon and rolled into rolls with enough of a tail to seal the package.  Topped each roll with more peach jam.
     
    Set the Joe up for direct and indirect and baked the spirals at 350 on the indirect side and everything else started on the direct side, moving things around a bit.  The spirals took about 18 minutes to get properly brown.  Excellent game day grub with a fancy name.
     












  8. Like
    gotzero got a reaction from lnarngr in Blackstone PROseries 28", 3 burner griddle   
    Awesome! That new 28" model with the 22" depth is fantastic. I had a few friends get them this holiday season, as the price/square inch/BTU combo was about perfect.
     
    We hosted Christmas this morning and cooked two pounds of bacon in one wave and then 24 large pancakes in three fast waves, probably sold another one!
  9. Like
    gotzero got a reaction from ckreef in Blackstone PROseries 28", 3 burner griddle   
    Awesome! That new 28" model with the 22" depth is fantastic. I had a few friends get them this holiday season, as the price/square inch/BTU combo was about perfect.
     
    We hosted Christmas this morning and cooked two pounds of bacon in one wave and then 24 large pancakes in three fast waves, probably sold another one!
  10. Like
    gotzero reacted to ckreef in Blackstone PROseries 28", 3 burner griddle   
    I must have been good this year because Mrs skreef came through on this one. 
     
    Blackstone PROseries 28", 3 burner griddle. 
     

     

     

     
     
    This was a huge upgrade from my 17", 2 burner table top griddle. Here are some random thoughts:
     
    Very well packed in the box. 
    It said 30 minutes assembly time and that was spot on. 
    #3 phillips and adjustable wrench was all that was needed. 
    Powder coated gray finish. 
    Very sturdy stand. 
    4" rubber tire casters makes moving it around very easy. 
    Large grease catch for the rear grease drain. 
    Grease catch pulls right out. 
    You can get foil liners for the grease catch. 
    Comes with 2 side shelves with a magnetic bar on one and a paper towel holder for the other. 
    Both shelves have pegs that can be installed on the end to hang various utensils. 
    Due to limited space I installed one shelf with the paper towel holder on the side that holds the propane tank. 
    3 long SS burners each with their own ignitor. 
    The front orange Blackstone is NOT a sticker. It was CNC cut from the metal with an orange backing plate. 
    Nice hinged lid. 
    The cheapest part of the whole unit is the handle for the lid. Seemed a bit flimsy but once installed is more than adequate for the lid.
     
    Blackstone has come a long way with their advertisement stickers. I went through their sticker war when I bought a Blackstone Pizza Oven years ago (I almost lost that war - LOL - if you bought a Blackstone Pizza Oven years ago you'll know what I'm talking about). The advertisement stickers on this griddle easily peeled right off
     
    I am very pleased with the purchase. Decent quality for the price. Anyways I guess I need to get cooking some breakfast. 
     
     
     
     
  11. Like
    gotzero reacted to BrianAZ in Double smoked ham   
    Doing a little practice for Christmas.  Cooked at 275 over cherry. 


  12. Like
    gotzero reacted to ckreef in Non traditional paella.   
    It was a nice fall day. Partly cloudy in the mid 60's. Perfect weather for paella on the Nuke Delta grill. Oops forgot to buy some fresh veggies. That won't stop the cook. 
     
    Cooking the sofrito. 
     
     
     
    Sizzling Socorate. 
     
     
     
     
  13. Like
    gotzero got a reaction from TKOBBQ in Thanksgiving Steak   
    That's right, we know how to do a challenge cook here!
     
    Some background. Last year, I cooked "Cluckface", our (if I remember correctly) 23lb heritage turkey.
     

     
    It was delicious, as close as I am ever going to get to turkey perfection, it was also an all day affair requiring a lot of watching, and afterwards, we went around with the family and said, "Do you like this better than the way we cook steak?" ("No"), and "Do you mind if we divert from tradition and do something easier until the kids are bigger?" ("Please"). As a result, we decided for 2019 to do our family go to of Prime grade tenderloin for the main protein (90 minute sous vide cook and then seared in seconds on a HOT kamado), and we ordered all the sides from a high end local restaurant. The end result? What a wonderful and relaxing time. We ate exactly when we said we would, the sides were fantastic and warmed in the oven, and everyone including the kids had a great time. 
     
    Here is the cook. Chopped up and ready for the science bath:
     

     
    Out of the bath and onto the cauldron of Kamado Joe, seared with generous portions of ghee:
     

     
    Plated and served with all the Thanksgiving sides:
     

     
    And finally the moment of truth, yum!
     

  14. Thanks
    gotzero got a reaction from monkeybee in Thoughts on the upcoming "DoJoe"   
    These pictures would have helped me make my initial buying decision so I am posting for anyone considering size.
     
    Cls DoJoe: 14.5" wide opening, 2.75" peak tall opening, 15" diameter stone (advertised 15").
    Big DoJoe: 18.5" wide opening, 2.75" peak tall opening, 19" diameter stone (advertised 20").

    The same 14" wide peel is inserted into both.
     
     
     




  15. Like
    gotzero got a reaction from Lydia in Thanksgiving Steak   
    That's right, we know how to do a challenge cook here!
     
    Some background. Last year, I cooked "Cluckface", our (if I remember correctly) 23lb heritage turkey.
     

     
    It was delicious, as close as I am ever going to get to turkey perfection, it was also an all day affair requiring a lot of watching, and afterwards, we went around with the family and said, "Do you like this better than the way we cook steak?" ("No"), and "Do you mind if we divert from tradition and do something easier until the kids are bigger?" ("Please"). As a result, we decided for 2019 to do our family go to of Prime grade tenderloin for the main protein (90 minute sous vide cook and then seared in seconds on a HOT kamado), and we ordered all the sides from a high end local restaurant. The end result? What a wonderful and relaxing time. We ate exactly when we said we would, the sides were fantastic and warmed in the oven, and everyone including the kids had a great time. 
     
    Here is the cook. Chopped up and ready for the science bath:
     

     
    Out of the bath and onto the cauldron of Kamado Joe, seared with generous portions of ghee:
     

     
    Plated and served with all the Thanksgiving sides:
     

     
    And finally the moment of truth, yum!
     

  16. Like
    gotzero got a reaction from lnarngr in Thanksgiving Steak   
    That's right, we know how to do a challenge cook here!
     
    Some background. Last year, I cooked "Cluckface", our (if I remember correctly) 23lb heritage turkey.
     

     
    It was delicious, as close as I am ever going to get to turkey perfection, it was also an all day affair requiring a lot of watching, and afterwards, we went around with the family and said, "Do you like this better than the way we cook steak?" ("No"), and "Do you mind if we divert from tradition and do something easier until the kids are bigger?" ("Please"). As a result, we decided for 2019 to do our family go to of Prime grade tenderloin for the main protein (90 minute sous vide cook and then seared in seconds on a HOT kamado), and we ordered all the sides from a high end local restaurant. The end result? What a wonderful and relaxing time. We ate exactly when we said we would, the sides were fantastic and warmed in the oven, and everyone including the kids had a great time. 
     
    Here is the cook. Chopped up and ready for the science bath:
     

     
    Out of the bath and onto the cauldron of Kamado Joe, seared with generous portions of ghee:
     

     
    Plated and served with all the Thanksgiving sides:
     

     
    And finally the moment of truth, yum!
     

  17. Like
    gotzero got a reaction from daninpd in Steak Diane Tandoor Style   
    Yum! Nice thinking with the wok ring!
     
    We routinely buy and cut down whole tenderloins. I save the pieces that are too small for steaks for kabob nights, the result is fantastic every time. 
  18. Like
    gotzero reacted to ckreef in Sponge Bob Steak   
    I did this cook 3 times this month trying to get a good set of pictures - no luck :(
     
    The first attempt was the best but the pictures weren't worth posting. This is the third attempt. Still really good but pictures weren't that great so I'll only post a few. Keep in mind I'm not really complaining about eating this cook three times in one month it's just a little frustrating when the pictures look  way worse than it tasted. Anyway enough of my crying........ 
     
    Steak Sponge Bob - a medium rare ribeye topped with a Maryland style crab cake. 
     
    I started out with a forward sear. Searing first is easier and gives much more controlled results but you do need two different grills to make it work. Searing on the 16" KK about 600*.
     

     
     
     
    I then moved them over to the 19" KK for a 250* low and slow finish. Added the crab cakes to par-bake them. 
     

     
     
    Finally I put the crab cakes on the ribeyes and a few moments under the broiler. 
     

     
     
     
     
  19. Like
    gotzero reacted to daninpd in Steak Diane Tandoor Style   
    Earlier this summer one of the local markets advertised "Whole Beef Tenderloin, Buy One Get One 50% Off".  The starting price was pretty decent, so with visions of filet mignons in my head I headed in.  When I got there the guy behind the counter said "You're the first person to show up for this, I expected a crowd".  Then came the unexpected  "Since you're the first I'm going to mark both of them half-off".  So I happily took home 2 tenderloins and carved them up and have been enjoying filet mignon out of the freezer since then.
     
    I wanted to do something a little different with one, so I thawed a one pounder and cut it into kebab chunks.  I thought a take on restaurant style Steak Diane with mushrooms and Cognac flames at the table and a beef Madiera sauce would be fun on the Joe.  So for the first time dispensed with everything horizontal and stood the skewers up in the coals and went "Tandoor Style".  Someone on another website suggested using limes as plugs on the ends of the skewers to keep things from sliding off, so did that.  The recipe came from James Beard's "American Cookery".  He has two recipes, one, the tableside version without measures and a home version with measures.  Emeril has a recipe online close to what Beard called for:  https://www.foodandwine.com/recipes/steak-diane
     
    Stood the skewers up in a hot fire for about 10 minutes and served with some saffron rice and a sauce made to try to imitate the old-time tableside preparations.  Night before Thanksgiving:  great meal
     







  20. Like
    gotzero got a reaction from AK-g in Thanksgiving Steak   
    That's right, we know how to do a challenge cook here!
     
    Some background. Last year, I cooked "Cluckface", our (if I remember correctly) 23lb heritage turkey.
     

     
    It was delicious, as close as I am ever going to get to turkey perfection, it was also an all day affair requiring a lot of watching, and afterwards, we went around with the family and said, "Do you like this better than the way we cook steak?" ("No"), and "Do you mind if we divert from tradition and do something easier until the kids are bigger?" ("Please"). As a result, we decided for 2019 to do our family go to of Prime grade tenderloin for the main protein (90 minute sous vide cook and then seared in seconds on a HOT kamado), and we ordered all the sides from a high end local restaurant. The end result? What a wonderful and relaxing time. We ate exactly when we said we would, the sides were fantastic and warmed in the oven, and everyone including the kids had a great time. 
     
    Here is the cook. Chopped up and ready for the science bath:
     

     
    Out of the bath and onto the cauldron of Kamado Joe, seared with generous portions of ghee:
     

     
    Plated and served with all the Thanksgiving sides:
     

     
    And finally the moment of truth, yum!
     

  21. Like
    gotzero got a reaction from ckreef in Thanksgiving Steak   
    That's right, we know how to do a challenge cook here!
     
    Some background. Last year, I cooked "Cluckface", our (if I remember correctly) 23lb heritage turkey.
     

     
    It was delicious, as close as I am ever going to get to turkey perfection, it was also an all day affair requiring a lot of watching, and afterwards, we went around with the family and said, "Do you like this better than the way we cook steak?" ("No"), and "Do you mind if we divert from tradition and do something easier until the kids are bigger?" ("Please"). As a result, we decided for 2019 to do our family go to of Prime grade tenderloin for the main protein (90 minute sous vide cook and then seared in seconds on a HOT kamado), and we ordered all the sides from a high end local restaurant. The end result? What a wonderful and relaxing time. We ate exactly when we said we would, the sides were fantastic and warmed in the oven, and everyone including the kids had a great time. 
     
    Here is the cook. Chopped up and ready for the science bath:
     

     
    Out of the bath and onto the cauldron of Kamado Joe, seared with generous portions of ghee:
     

     
    Plated and served with all the Thanksgiving sides:
     

     
    And finally the moment of truth, yum!
     

  22. Sad
    gotzero got a reaction from ckreef in Black Friday - Konro Saturday - video   
    Yum! Bitterly cold and very windy here. I am jealous!
  23. Like
    gotzero reacted to ckreef in Black Friday - Konro Saturday - video   
    Gorgeous day in the mid 70's. Figured I would take advantage of it.
    Japanese style dinner on the Konro grill. 
     
     
     
     
  24. Like
    gotzero got a reaction from S@D in Thanksgiving Steak   
    That's right, we know how to do a challenge cook here!
     
    Some background. Last year, I cooked "Cluckface", our (if I remember correctly) 23lb heritage turkey.
     

     
    It was delicious, as close as I am ever going to get to turkey perfection, it was also an all day affair requiring a lot of watching, and afterwards, we went around with the family and said, "Do you like this better than the way we cook steak?" ("No"), and "Do you mind if we divert from tradition and do something easier until the kids are bigger?" ("Please"). As a result, we decided for 2019 to do our family go to of Prime grade tenderloin for the main protein (90 minute sous vide cook and then seared in seconds on a HOT kamado), and we ordered all the sides from a high end local restaurant. The end result? What a wonderful and relaxing time. We ate exactly when we said we would, the sides were fantastic and warmed in the oven, and everyone including the kids had a great time. 
     
    Here is the cook. Chopped up and ready for the science bath:
     

     
    Out of the bath and onto the cauldron of Kamado Joe, seared with generous portions of ghee:
     

     
    Plated and served with all the Thanksgiving sides:
     

     
    And finally the moment of truth, yum!
     

  25. Like
    gotzero reacted to Brandon Store in Breakfast pizza   
×
×
  • Create New...