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Everything posted by Smokey1

  1. Bummer. I've been watching the schedules and I never see one come anywhere near me. Makes sense that they would want to go to larger markets, but I would love to get a chance at some of the deals.
  2. My first kamado was a Big Joe that I got a year and a half ago. I have never regretted starting with the big one first since I sometimes cook for a lot of people. Now I have been wishing for a second (smaller) one. Maybe not as much for the size, but because sometimes I want to cook at different temperatures, more space for sides, etc. I have been thinking about the classic or the JR, and have changed my mind a dozen times on which one to get. I think I will eventually end up with all 3. My situation is that I almost never cook for a medium amount of people. It usually either just me and my wife, or 8-16+ people. Joe Jr. would be perfect for when it is just the 2 of us, and I can put it up under the porch when the weather is bad. On the other hand, i'd like a classic so I could do like a rotisserie on one while doing burgers or steaks on the other, or sides on the classic. What to do, what to do.
  3. 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.
  4. 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?
  5. Rbis, salad, sweet potato? Sounds like a perfect meal to me!
  6. 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.
  7. 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.
  8. Didn't even know that was a thing. Off to find one now... Edit - Do you have one you recommend?
  9. 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.
  10. 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.
  11. 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.
  12. Everything in here looks seriously amazing. You all are going to make me fat......er.
  13. 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.
  14. 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!
  15. Great idea. I have not tried it on wings yet but it sounds great. So many ideas, so little time....
  16. 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.
  17. 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.
  18. Here is the Jerk marinade. I got it from somewhere, but it was like 15 years ago, so I don't remember where. 2 cups chopped green onions 1/2 cup chopped onion 2 tablespoons white vinegar 1 tablespoon soy sauce 1 tablespoon olive oil 2 teaspoons kosher salt 2 teaspoons fresh thyme 2 teaspoons brown sugar 2 teaspoons chopped peeled fresh ginger 1 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper 1/8 teaspoon ground cinnamon 2 garlic cloves, minced 1 to 4 Scotch bonnet or habanero pepper (seeded) The good thing is it is very forgiving of leaving something out or substituting. I didn't have allspice this time, so I put in some cumin and ground cloves, and it still came out great. I just blend everything in a food processor or blender. Mix to you your own desired consistency. I blend the above, and then add more olive oil until it is how I like it. I do like it to be thick so it sticks to the meat better. If someone reading this has not worked with Scotch Bonnets before (or habanero), be sure to use gloves. Touching your face or rubbing your eyes after cutting these is going to give you a really bad day. I used 3 habanero and we like it that way, but you can add more or less. Don't be fooled by the way the chicken looks on my plate. It may not look like much jerk is on there, but you can really taste it. My favorite thing to make with this jerk marinade is pork tenderloin. Just butterfly it lengthwise, and if ti is a thicker piece, butterfly each half again. It looks a little weird, but the ridges and valleys it produces work great to hold on to that marinade. With it thinned out like that, it cooks fast and is really easy to make. The leftovers go great in a sandwich, with eggs, or chopped up on a salad.
  19. Sure thing. I don't have it with me now but will post it up later today.
  20. Baby back ribs with a sweet bbq sauce and Jerk chicken. I used to make Jerk chicken or pork pretty regularly but have not in a while for some reason. Blended the jerk marinade in a food processor and let the chicken marinade in it for 4 hours. Anyway, they both came together well with a salad, potatoes, and a rose wine. Great meal for a summer afternoon.
  21. Homemade pretzel buns? If I made those my wife would love me forever. Thanks for the great ideas, great job.
  22. Can never go wrong with a basic burger. One of the best things in life.
  23. Congrats on the kj! That is an amazing cart.
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