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Smokey1
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This weekend I decided to give some mac and cheese a try, with a pork butt. We made the mac cheese from scratch, and added some caramelized onions and roasted green chilies to it. The combo the pork together with the mac and cheese was dynomite. Ate way too much if it, but it was hard to stop.
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That is very cool that you can get honey like that. Where does your cousin harvest? When you put the honey on the bottom, do you finish the cook with the top side down?
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Rbis, salad, sweet potato? Sounds like a perfect meal to me!
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I don't know, cause I just got mine and haven't even used it yet, but mine is 16 pounds. It is hefty. 1-3/16th is quite thick. I can't imagine much that would break the 3/4 that wouldn't also break the 1-3/16ths.
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I don't think it would be a problem. I have gone to the store and only found (2) 4-5 pound butts, instead of one 8-10 pound I was looking for. They came out totally fine. With you wanting more bark, it sounds like a great idea.
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Didn't even know that was a thing. Off to find one now... Edit - Do you have one you recommend?
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That is what I was thinking too. They are pretty expensive, but also very versatile from what I have heard. I was hoping to make one quality purchase that could do many things.
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I just got my soapstone, very happy with the quality of it. It is 16" x 3/4", from soapstoneproducts.com. I buy alot of KJ accessories, and they have all been great quality, but for this one I decided to go third party. I wanted to be able to move it between different grills.
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Good question. I did an overnight with the pork once, and I didn't really like what it did to the texture of the meat. I have not tried it with chicken, but I wouldn't be inclined to. Realy a few hours is going to give it a lot of flavor, I have done it anywhere from 2 - 8 hours, and it came out great. But if you do decide to do it overnight, let us know how it goes.
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Everything in here looks seriously amazing. You all are going to make me fat......er.
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Great topic, I could always use improvement on my sides. My wife makes some great sides, but not on the KJ. The kamado is no one-trick pony, so I really need to expand my thinking on it and not think only about the meat. Looking forward seeing all the ideas.
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Welcome! I just visited Scotland for the first time in April. Beautiful country and great people, we absolutely loved it. The KJ should be able to produce good results even if the weather is not perfect. I'm sure you will find lots of great tips on here. Enjoy your new kamado!
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Great idea. I have not tried it on wings yet but it sounds great. So many ideas, so little time....
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Good question. I am not super creative, and I picked it cause: - I like to smoke (food) - My young nephews used to say I smelled smokey when they would come over to eat (too young at the time to understand why). So to them I was the smokey one in the family. - and my wife calls my car Smokey, cause it looks like the color of smoke.
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So I didn't make this, but we went out to a new restaurant for a Sunday brunch today and thought this group would like it. This was smoked pork loin with poached egg and a BBQ hollandaise. It was mighty good. Going to have to try to make it at home.
