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Smokey1

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  1. Like
    Smokey1 reacted to Ecoke in Finally joined the Family!   
    After lurking here for nearly three years and having visions of Kamado Joes dancing in my head, I finally am in! I hit Costco last Saturday and picked up a Classic II and a joetisserie and 2 bags of charcoal....WOW OH WOW...Why did I wait so long!...the whole experience has been well..GREAT!. MONTY the rep was awesome and I spoke with a green egger and another KJ Cousin while hanging at the displays. What fun folks! I was really impressed with the great protective packaging KJ has done with their grills. Got it together..hit the first spark Sunday evening and did 40 chicken wings and a batch of shrimp...family loved them. Tonight was grilled Steelhead with Lemon pepper and apple smoke..WOW...what flavor..I can't wait for the weekend. 
     
    Thank you to all for the knowledge, ideas and experiences you've shared that I've read over the last few years...lots more to come!
  2. Like
    Smokey1 reacted to Polar Bear in Akorn to BJ upgrade and questions   
    I'm at work at the moment but Google is my friend
    Here you can see the divider in place. Its feet slot into the holes in the bottom plate and then 2 wing nuts secure it in place. The top handle on the divider allows you to remove the whole assembly easily

     
    Here is a picture of the Kick Ash Basket in place in a Gen 1 KJ
    The bottom plate has been removed as its no longer needed and you simply dump your lump in this basket. When youre done cooking and the fire is out, you can remove the basket with the burnt lump still in place and shake it over a garbage can. Makes clean up heaps easier

     
    My set up looks more or less the same. The firebox divider and OEM Cast Iron plate stay assembled for when/if I need it.
    With the KAB in place, I have don't need to run the bottom plate anymore unless I'm using the firebox divider.
  3. Like
    Smokey1 reacted to joepeps in Homemade burgers and some ribs   
    Hello
     
    i made some homemade burgers using veal and beef
     
    seasons with sauteed onions garlic and ginger. 
    Spices of garlic onion oregano salt pepper and some cayian. As well as bbq sauce in the meat to keep it moist
     
    the bigger one was stuffed with mozzarella
     
    i used the griddle to get a nice crust and did some seasoned asparagus as well
     
    i had half the gril on Indirect and put the asparagus to start and when i got a good sear on both burgers i moved it over to finish the cook
     
    I also did some rib the next day
     
    enhoy










  4. Like
    Smokey1 reacted to Kingfish in Still learning, best ribs yet   
    Third rib cook and my trial and error is starting to pay off thanks to advice from this forum. Previous cook s have been marred by too much heat in the kamado, and over cooked ribs. Therefore, I brought the Joe up slowlyyyy and it stayed solid at 220 to 250 the entire cook. Took care to flip the ribs(St. Louis cut), and move them around as suggested by others, and this eliminated the uneven cooking I had experienced before. Applewood in the box, with KJ lump.
     
    I used a prepared rub, then realized I didn't have any juice to spritz them with. Rummaging through the fridge, I found some "Captain Rodney's Southern Style sweet tea glaze" my wife had purchased for pork roasts. Finding it a little thick, I added some real tea and a bit of rub to baste in lieu of fruit juice. Finding I had no BBQ sauce, I made my own cooked sauce with items on hand that turned out pretty good: sauteed garlic and onion, ketchup, mustard, lea and perrins, habanero sauce, Steens cane syrup and honey. Basted the ribs with this when they read 170 internal, and pulled them 30 40 minutes later at 180 internal. Double wrapped them in foil and put them in an insulated bag for 30-40 minutes.
     
    They came out great, much moister and tender than before thanks to the advice picked up here. The creative use of on hand supplies worked out great as well, with the habanero adding just a hint of heat that I like in the sauce.
     


  5. Like
    Smokey1 reacted to joepeps in Ribs - chicken - steak cook   
  6. Like
    Smokey1 reacted to joepeps in Ribs - chicken - steak cook   
    Hello
     
    here are some pics of my last 2 cooks
     
    2 different types of ribs, homemade rub, smoked with homemade bbq sauce
     
    chicken thigh with jalapeños and cream cheese wrapped in prosciutto  and glazes with bbq sauce
     
    Steak reverse sear with herb butter 
     
    enjoy
     





  7. Like
    Smokey1 got a reaction from ckreef in Pork Mac and Cheese   
    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.
     
     


  8. Like
    Smokey1 got a reaction from Rob_grill_apprentice in Pork Mac and Cheese   
    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.
     
     


  9. Like
    Smokey1 got a reaction from Marty in Pork Mac and Cheese   
    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.
     
     


  10. Like
    Smokey1 got a reaction from Dub in Sides.....the forgotten dish!   
    Everything in here looks seriously amazing.  You all are going to make me fat......er.
  11. Like
    Smokey1 got a reaction from Dub in Sides.....the forgotten dish!   
    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.
  12. Like
    Smokey1 got a reaction from Dub in Pork Mac and Cheese   
    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.
     
     


  13. Like
    Smokey1 got a reaction from TKOBBQ in Pork Mac and Cheese   
    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.
     
     


  14. Like
    Smokey1 got a reaction from KismetKamado in Pork Mac and Cheese   
    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.
     
     


  15. Like
    Smokey1 got a reaction from KamadoJosephine in Pork Mac and Cheese   
    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.
     
     


  16. Like
    Smokey1 got a reaction from BBQ Bob in Pork Mac and Cheese   
    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.
     
     


  17. Like
    Smokey1 reacted to KamadoJosephine in MASSIVE Beef Ribs   
    Decided to slow-cook some beef ribs this weekend.  I have no Argentinian roots, but I did see some stuff on TV about them (or maybe it was Brazil or Canada, but I figure they're all pretty much the same place).  So I went to my fave butcher and it turned out that one of the butcher-dudes Mum is from Argentina, so he hooked me up with "enough ribs for 4 people".  He basically cut a cow in half and gave it to me - 6KG!!!  I assumed there were big bones on these ribs...
     
    Got em home, rubbed em with salt:

     
    Lifted with my legs, and carted them out to KJ:

     
    It's OK, I said to myself, ribs always shrink when they cook so there'll be room to chuck the potatoes in later on...
    Set the temp to 120C, hooked up my Thermoworks Smoke (got that this week - thanks to everyone who recommended it, it's AWESOME), and buggered off for a while.
     
    Checked in around the 5 hour mark:

     
    Then at about 6 hours, I was having to wade through puddles of drool from the amazing smells, so they were coming off:

     
    Here's a side view of the MONSTER:

     
    Here's another side view, so you can worship at this altar of meaty goodness:

     
    Anyway, the proof's in the eating, so I sliced in:

     
    The ends were a little over-done, but the middles were amazing. And when you get down near the bone, the flavour was bloody incredible.  Here's my plate with a scoop of Chimichuri (or however you spell it).  Figured I needed to culturally appropriate some more of Argentina.

    That's a side view^^^  The rib is at the bottom, and that plate is a full size dinner plate.  I've never gotten full off 1 rib before    
     
     
    Will probably cook them for 5 hrs next time, as the top and ends were slightly over, but overall, I'm pretty bloody happy.
  18. Like
    Smokey1 reacted to Kabe in Some Recent Cooks On The Junior...   
    This is what bought. You can find them on Amazon as well.
     
    https://www.menards.com/main/outdoors/grills-outdoor-cooking/grilling-tools/hasselback-potato-slicing-rack/p-1471978258132-c-1461078035988.htm?tid=4532345699745604809&ipos=1
  19. Like
    Smokey1 reacted to Dub in Jerk chicken & Krispy Kreme Bread pudding tonight....   
    Thanks to Smokey1 & John's recipes.  
     
    I"ve cooked chicken so much....family always enjoys it....but looking forward to a new way.   I've bought the Grace jerk seasoning paste and it worked out nicely....but this is more fun doing it from scratch.   

        

    Had to call an audible and sub in habanero since scotch bonnet peppas were mighty scarce when I was getting the chicken.
    Looks like I'm going to have to start growing my own.


    This stuff smells great !!!!




     


    Gave it whirl and then took the jerk paste and worked it in under the skin on some yardbird.  
    I should have used more habanero........
     

    Grilling some sweet potato, plantains and bread pudding.  Probably have to throw a salad into the deal, too, just for the appearance of healthy eating.
  20. Like
    Smokey1 reacted to BhamBruni in How good is KJ Rotisserie chicken ?   
    Sorry...just felt pictures were better than words in this instance !
  21. Like
    Smokey1 reacted to Chasdev in And we have liftoff..   
    Jalapeno's to the moon!
    Can't wait till touchdown.
     
     

  22. Like
    Smokey1 reacted to DerHusker in Enchiladas Verde con Pollo again   
    Last weekend I made some enchiladas verde con pollo along with some Mexican rice. I’ve made the enchiladas and rice lots of times and have already posted the recipes here (See links) so I’m just posting the pictures of this cook with little commentary.
    https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/
    https://www.kamadoguru.com/topic/24634-mexican-rice/
    Some of the ingredients for rice.

     
     
    Pics of the ingredients for the Verde sauce and process.

     
     
     
     

     
    Making the Enchiladas.

     
    Enchiladas baking and then plated with some canned frijoles and a Negra Modelo.

     
     
    Thanks for looking.
  23. Like
    Smokey1 got a reaction from Rusty Shackleford in First Pork Butt--Advice   
    No need to start them the night before, in my opinion.
    I know this is not traditional, and so some may not like it, but I have had great results with it so i'll give it to you as another option (on top of the excellent responses already given).
    If I am unsure of the timing, am worried about the pork drying out, or even want to make it a day in advance, this is what I do:
     
    -Prepare the butt as you normally would, spice rub, etc.
    -Smoke it at 225 - 275 for hours until a good color and bark form. This can vary depending, but for me is usually 4-5 hours or a little more.
    -Then put the butt in a pan ( I use a disposable aluminum pan) that is a little bigger than the butt itself.  Cover tightly with foil, and put it back on the smoker.  If you need to you can also finish it in the oven from this point.
    -Finish cooking in the covered pan until it hits 200+.  This usually takes 3 - 5 hours depending on the size and how far along it was before you put it in the pan.
    -When it is done and you remove it from the smoker and pull off the foil, there should be a good bit of juice in that pan.  That is the good stuff right there.
    -Take the juice that has collected in the pan and pour it into a container, preferably something that is freezer/microwave proof. I use a large glass Pyrex measuring cup.
     
    Here is where things change, depending on when I am going to serve it.
     
    If I am going to serve it the same day:  
    Put the container with the juice in the freezer.  This is not to freeze it, but just long enough for the fat to rise to the top and harden.  Usually 15-20 mins.  Then you can scrape the hardened fat off the top (an easy way to de-fat the sauce).  While this is going on, I am letting the butt rest before pulling it.  
    When ready, pull the Butt and use the juice to coat the meat.  It gives it a great pork and spice flavor (from your rub) without making it greasy, and keeps the meat moist.  If serving soon, I just cover it with foil.  If serving later, I put in in a slow cooker on low or in the oven on warm.  
    I don't douse the meat in the juice, just enough to keep it moist, and sprinkle on a little extra seasoning if desired.  Keep the rest of the juice on the side to moisten the pork as needed.
     
    If I am serving the next day:
    I do it similar to the above, except I put the juice in the container in the fridge.  The next day when you go to serve it, you can pull it out, scrape off the fat from the top, and stick it in the microwave to warm up.
    I pull the pork while it is still warm, before putting it in the fridge.  Heat it gently the next day in oven on low or slow cooker, with the juice.  It does not taste at all like it was made the day before.
     
    Whew, that looks like a lot all typed out, but in reality it is very easy.  Like I said, not traditional, but I make what my family likes and they love it.  It also takes some of the pressure off of worrying about the exact timing when you have a group and may need to focus on them or on preparing other dishes.
     
    BTW - my profile pic is a pork butt I made this way, shortly before I put it in the pan.
  24. Like
    Smokey1 reacted to Rob_grill_apprentice in Brioche Bun Smash Burger   
    Yesterday, I picked up fresh Brioche Buns from Costco because I was asked to make smash burgers tonight.     Tonight I used my looftlighter to light 5 spots on my charcoal in my Vision Classic B.  While I was waiting for the Kamado to get to temperature, I made 9 x 6 oz balls.  Once temperature was 400F, I did the smash burgers on my soap stone, after turning the burgers I seasoned them with fresh ground salt and pepper and put slice of medium cheddar on top.     These were the best tasting burgers for me, the brioche buns were a game changer.  The bricohe buns tasted much better than the regular large hamburger buns.    Everyone loved the the smash burgers tonight.   Sorry for no photos.   Note to myself.    Now that I know that Brioche buns taste this good I will to try and make some.    
  25. Like
    Smokey1 reacted to Dub in Jerk chicken & Krispy Kreme Bread pudding tonight....   
    I used fresh ones.  
     
    Man, this bread pudding is crazy good.  
     
    My family is going nuts over it right now.
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