-
Announcements
-
Site TOS/Guidelines Updated 9/7/2017 05/02/2017
The rules here are simple. You must behave like an adult. You may not use profanity. If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you. Failure to behave like an adult may result in your loss of access to the site. YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER. THE REST OF THE STUFF:
Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.
The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.
You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.
You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.
Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page). Thanks!
-
mliebs
-
Content count
31 -
Joined
-
Last visited
-
Wish I had it on a plate right now. Looks excellent
-
-
-
-
-
-
Thanks for the comments. I just finished vacuum sealing 90% of it so I can warm it up with my Anova during the week. This is definitely going to be a more common cook for me.
-
-
-
-
I thought I'd give this a try tonight and it turned out pretty good. I was a little nervous but I couldn't have been happier with the results. I used a brine mixture from this site and made a minor change and then used a local pork rub. I finished it off by applying 2 coats of rib candy during the last 30 minutes. The meat was extremely juicy and tender. Anyway, here's the end result.
-
Need advice with bone in pork roast recipe
mliebs replied to mliebs's topic in Kamado Cooking and Discussion
Thanks, I appreciate your input. Would it make a difference if I changed the cider to apple juice? -
I'm going to give this bone in pork roast a try on the Joetisserie tomorrow and need a little advice. My plan is to use the brine recipe (that I found on this site) and then use a rub before I put it on the grill. I'm wondering how long should I brine the roast for (if it's needed) and does this sound like it would work? I plan on using the joetisserie at 350 degrees and anticipate the cooking time to be about 70-80 minutes. Brine: 2 cups apple cider vinegar 1 cup pineapple juice 1 cup brown sugar 2/3 cup kosher salt 1 tbsp peppercorn 1 tbsp ground mustard seed Rub: It's a local brand here in texas that has brown sugar, cane sugar, red pepper, and regular pepper as the main ingredients. I've used this on ribs and it worked out well.
-
This is what they look like. It would make sense to cook them like regular beef ribs.
-
A few weeks ago I cooked beef ribs on the Kamado and they turned out excellent. This week at Costco I purchased a pack of "boneless" beef ribs. Do I cook these the same way I cooked the bone in ribs? After looking online I keep seeing that everyone is brazing them but I don't see anyone putting them on the grill like I did with the bone in ribs. I'm probably over thinking this but I wanted to check before I tried cooking them.
-
I know this post is late but I took a 16 oz piece of prime rib out of my freezer and set my Anova to 130 degrees. I left it in there for 90 minutes and it came out great. It was probably done earlier but I wasn't in a hurry.
-
-
First spin of the Joetissere - Tritip
mliebs replied to dman's topic in Kamado Cooking and Discussion
Nice! Another item to add to my "to do" list. -
-
I love Duck, I'm curious to see how it turns out.
-
-
I purchased a 3 pack of baby backs at costco today and plan on splitting them up, vacuum sealing, and then freezing them for later use. Would it be beneficial to go ahead and apply the rub before I freeze it or does it not make a difference.
-
That looks outstanding.
-
That looks great. Where did you get the extra pieces for the joetisserie.
-
That's great news, good customer service is worth the premium in my eyes.
-
I love lamb chops, this is a must try for me. Looks perfect.
