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gotzero

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  1. Like
    gotzero got a reaction from Ginger Ale in Kamado Tandoor   
    Tried again today. Added more heat, skinned drumsticks, cut of the bone end on most of them. I think I have this dialed in and I am thrilled. 
     

     

     
  2. Like
    gotzero got a reaction from Ginger Ale in Kamado Tandoor   
    I gave it a try. This is something that is going to requite a lot of tinkering to get perfect. 
     
    The evening before the cook, I went to the Indian grocery and picked up the good stuff, including bright red "kashmiri chili powder". Everything went in a bowl with some yogurt:

     
    Mixed together:

     
    And put in a bag with a nice big pack of drumsticks to spend a night in the fridge as science food:

     
    For dinner time tonight I put the chicken on skewers with my custom "do not fall into the charcoal" system:

     
    I heated up the kamado to 500f and let it heat soak for a nice long time, and then got cooking. Here is zero minutes:

     
    And here is ten minutes where I thought I might be removing chicken (little did I know). One look and I liked where things were heading, but there was no way these were close to done.

     
    20 minutes. Checked again. Chicken was looking better but instant thermometer told me I was not close:

     
    30 minutes. Now things are looking awesome, smelling good, temps are starting to read right:

     
    Took everything off, plated, served to family, and dug in. The kids loved it, I think because it was really bland. My spouse enjoyed it, because it was not spicy. I was left wanting a lot more. I looked perfect, smelled good, and tasted like there was a lot to be desired even though nothing was "wrong". Next time, I am going to add stronger chilis and garlic (I left both out to not blow my family away before I knew what I was doing), and cook at a higher temperature to get cook time down. The yogurt marinades can clearly do some amazing things, and I look forward to getting my recipe dialed in and then doing this with chicken, veggies, etc. I cooked 5lbs of drumsticks and was not even close to capacity for this setup. 
  3. Like
    gotzero got a reaction from Ginger Ale in Kamado Tandoor   
    I have been threading to do this for ages, but the arrival of a full supermarket sized Indian only grocery store (actually vegetarian Indian only...) motivated me. I can now get any Indian spice I want and that is turning a lot of gears.
     
    I recently got set up to weld stainless steel outside, an awesome capability to have for barbecue tinkering. A ring bender and a whole bunch of 304 1/4" round stainless later and I was able to start mocking things up. Making a ring to fit in the divide and conquer rack is nice and easy, something I am going to keep in mind for other accessories.
     

     
    I measured everything several times, verified available space, did the geometry, and tacked everything together for a test fit, which was good because, it did not fit. I am not sure where I made my error, but the kamado would not close.
     

     
    I broke the tack welds, cut an inch off of each straight spacer, milled the cut ends concave again, and tried again. Now everything fit perfectly. 
     

     
    Clearance with lid closed.
     

     
    Off to get all the right ingredients and then getting marinading. Look for results this week!
  4. Like
    gotzero got a reaction from The Chairmaker in Kamado Tandoor   
    I have been threading to do this for ages, but the arrival of a full supermarket sized Indian only grocery store (actually vegetarian Indian only...) motivated me. I can now get any Indian spice I want and that is turning a lot of gears.
     
    I recently got set up to weld stainless steel outside, an awesome capability to have for barbecue tinkering. A ring bender and a whole bunch of 304 1/4" round stainless later and I was able to start mocking things up. Making a ring to fit in the divide and conquer rack is nice and easy, something I am going to keep in mind for other accessories.
     

     
    I measured everything several times, verified available space, did the geometry, and tacked everything together for a test fit, which was good because, it did not fit. I am not sure where I made my error, but the kamado would not close.
     

     
    I broke the tack welds, cut an inch off of each straight spacer, milled the cut ends concave again, and tried again. Now everything fit perfectly. 
     

     
    Clearance with lid closed.
     

     
    Off to get all the right ingredients and then getting marinading. Look for results this week!
  5. Like
    gotzero reacted to Scott Roberts in Grill Deal of the Year!   
    Was on Facebook market place and found this PK 360 for 100.00 and brand new in box grill grates just for this grill! All this for a Benjamin and some elbow grease!!
     
    Scott
     
     
     
     
     
     
     
     
     
     




  6. Like
    gotzero got a reaction from Scott Roberts in Konro Addi(c)tion   
    @ckreef was the one responsible for my initial purchase. I think of it like a kamado vs a Weber kettle. The bricks get hot over time and radiate a lot of heat. When we are done I usually put the charcoal in a closed kamado and the konro can remain hot for hours.
     
    I have a PKGO, I suppose it would be easy enough to do a side by side cook on each and watch temp and time. These days I am looking for any excuse to cook outside.
  7. Like
    gotzero got a reaction from KismetKamado in Konro Addi(c)tion   
    Shortly after I bought the size "large" Konro, an "extra large" became available. When the extra large came out, I remember thinking it was too big for the type of skewers I loved cooking (which remains true). However, we used the konro more and more, and found there were many additional things we would like to cook on it, which would benefit from a larger smallest dimension. 
     
    After a long time of thinking about it, I needed some more charcoal anyway, and when I went to the retailer page, the extra large konro was still in stock. In some combination of curiosity, boredom, and fantasies about constant entertaining after this longest year, I ordered one. I plan to take my time and build a table around the extra large, with a spacer for the large size, which I still think is the superior grill for "traditional" skewers. I imagine the extra large will be used most of the time with the grate on signifying a different kind of cooking. 
     
    For anyone shopping, the dimensions that mattered to me are direct grill surface area, which is 5.75" x 27.25" for the large, and 8.25" x 31" for the extra large. I would still recommend the (not wide) large or medium for cooking skewers. 
     

     

  8. Like
    gotzero got a reaction from Panchango in Summer Potato Skewers   
    For this month's challenge I did a version of skewers we often cook with new potato, asparagus, and halloumi. A generous friend recently gave us some Italian grilling cheese, so we did a substitution. 
     
    Start by cutting the potato into shapes likely to be successful on skewers (with lots of extras that cook faster for the kids to eat like french fries). 

     
    Season with salt, pepper, garlic, and olive oil and ready to heat and dry.
     

     
    Cooking in the Anova, you can see how much moisture is removed, results in super crispy outsides!
     

     
    Prepping ingredients.
     

     
    Skewers ready along with honey/soy/chili sauce.
     

     
    Cooking on Jr. This cheese does not cook like halloumi, lesson learned!
     

     
    Plated and ready to eat.
     

  9. Like
    gotzero got a reaction from KismetKamado in Summer Potato Skewers   
    For this month's challenge I did a version of skewers we often cook with new potato, asparagus, and halloumi. A generous friend recently gave us some Italian grilling cheese, so we did a substitution. 
     
    Start by cutting the potato into shapes likely to be successful on skewers (with lots of extras that cook faster for the kids to eat like french fries). 

     
    Season with salt, pepper, garlic, and olive oil and ready to heat and dry.
     

     
    Cooking in the Anova, you can see how much moisture is removed, results in super crispy outsides!
     

     
    Prepping ingredients.
     

     
    Skewers ready along with honey/soy/chili sauce.
     

     
    Cooking on Jr. This cheese does not cook like halloumi, lesson learned!
     

     
    Plated and ready to eat.
     

  10. Like
    gotzero got a reaction from Golf Griller in Summer Potato Skewers   
    For this month's challenge I did a version of skewers we often cook with new potato, asparagus, and halloumi. A generous friend recently gave us some Italian grilling cheese, so we did a substitution. 
     
    Start by cutting the potato into shapes likely to be successful on skewers (with lots of extras that cook faster for the kids to eat like french fries). 

     
    Season with salt, pepper, garlic, and olive oil and ready to heat and dry.
     

     
    Cooking in the Anova, you can see how much moisture is removed, results in super crispy outsides!
     

     
    Prepping ingredients.
     

     
    Skewers ready along with honey/soy/chili sauce.
     

     
    Cooking on Jr. This cheese does not cook like halloumi, lesson learned!
     

     
    Plated and ready to eat.
     

  11. Like
    gotzero got a reaction from Scott Roberts in Konro Addi(c)tion   
    Shortly after I bought the size "large" Konro, an "extra large" became available. When the extra large came out, I remember thinking it was too big for the type of skewers I loved cooking (which remains true). However, we used the konro more and more, and found there were many additional things we would like to cook on it, which would benefit from a larger smallest dimension. 
     
    After a long time of thinking about it, I needed some more charcoal anyway, and when I went to the retailer page, the extra large konro was still in stock. In some combination of curiosity, boredom, and fantasies about constant entertaining after this longest year, I ordered one. I plan to take my time and build a table around the extra large, with a spacer for the large size, which I still think is the superior grill for "traditional" skewers. I imagine the extra large will be used most of the time with the grate on signifying a different kind of cooking. 
     
    For anyone shopping, the dimensions that mattered to me are direct grill surface area, which is 5.75" x 27.25" for the large, and 8.25" x 31" for the extra large. I would still recommend the (not wide) large or medium for cooking skewers. 
     

     

  12. Like
    gotzero reacted to John Setzler in Beef Short Ribs on the Alfa Ovens ONE Wood Fired Oven   
    Here are some pics of today's cook...
     

     

     

     

     

     

     

     

     

     

     
     
  13. Like
    gotzero reacted to ckreef in New 5th Wheel - Reflection 337rls   
    As you all may have read I got a new truck a little over a week ago. A Ram 3500. Well you can't have a new truck without a new trailer. Today we picked up our new Grand Design, Reflection 337rls 
     



    Unfortunately as bad luck would have it I picked up a hitch hiker on the way home from the dealer. My TPMS did it's job and with a few roadside air refills I was able to limp it back home. I'm a little bummed about a ruined brand new Goodyear Endurance.
     

     
     
     
  14. Like
    gotzero got a reaction from TKOBBQ in Rack of Lamb on the PKGO   
    I did this at home with kamados and did a reverse sear but I did the same two rubs and olive oil and gave it about 20 hours in a vac sealed bag. 225 inidirect for a little more than an hour and then sear to sight. What a nice day. 
     
     

  15. Like
    gotzero reacted to PinotChio in Breaking In New Joe Jr   
    So, got a Joe Jr last weekend and have been breaking the newbie in this week. 
     
    The better 3/4 has a standing request for seared red meat on Friday, so tonight’s offering was a pair of reverse seared prime ribeyes with light cherry smoke (Brazil style, salt only, for Guga), parmigiana roasted Yukon golds, and white miso creamed spinach. Add a Walla Walla Rocks District Syrah Mourvèdre blend. Outstanding. 
     
    The little red dude has been spectacular. Should have done this years ago. 



  16. Like
    gotzero reacted to MD_Ag in Easter Rib Roast   
    Hadn't cooked a rib roast before, but a sale that takes the price from $11/lb to $6/lb seemed like a good time to try. The slab was only two bones but still 6.5 pounds, with good marbling on the sides from what I could tell.
     
    Saw many different options for cooking, but I decided to go with 250 °F. The estimate here said about 2½ hours, but it ended up needing 3¾ hours to hit 126 °F in the center. I saw that it was going longer, so I delayed the start of the sides. Still had a bit of a wait, but things kept warm well enough. I was very pleased with how everything turned out and may try it again at Christmastime.
     

     

     

     
  17. Like
    gotzero reacted to John Setzler in A fun day with the Alfa ONE   
    IF you ever wanna get outside your box and shake things up a bit, buy a wood-fired oven.



























  18. Like
  19. Like
    gotzero reacted to John Setzler in The ALFA ONE wood-fired oven   
    I got rid of the ALFA 4 PIZZE and downsized to the ALFA ONE.....
     

     

     

     

     

     

     

     

     

     

     

     
    This is gonna be much better suited for MY needs....
     
  20. Like
    gotzero reacted to Webber_Grills in KJ Jr. IKEA Table Modification   
    Did the same Idea as @Kamadobjornbut on the new Ikea line, the GrillSkar. Its a bit of a bigger table, with all metal body. Built more as a cabinet rather than as a cart. Perfect so far
     
  21. Like
    gotzero reacted to Webber_Grills in KJ Jr. IKEA Table Modification   
    In position..
     
     
     
     
    .
  22. Like
    gotzero got a reaction from KismetKamado in Solidteknics US-Ion Lightning Quenched Skillet Kickstarter   
    I got mine today. I have a feeling I am going to end up with both bigger ones if this cooks half as nice as it looks and feels.
     
    We also got an unexpected gift delivery from Snake River Farms today with some things that I never would have bought myself. It is a happy day for cooking at this house!
  23. Like
    gotzero reacted to John Setzler in Vaccinated   
    I feel much better now.  

  24. Like
    gotzero reacted to John Setzler in Rack of Lamb on the PKGO   
    This little grill is a HOME RUN.
  25. Like
    gotzero reacted to maroongoon in Picking Up a Traeger Timberline 1300 Today   
    I stumbled into a deal on a Traeger Timberline 1300 yesterday on Facebook Marketplace. Can't beat a price of $600 for a 1300 less than a year old. Going to drive down south a couple of hours and pick it up this morning.

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