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Everything posted by lunchman

  1. It's almost embarrassing to post this, but this thread made me take a good long look at my kamado and realize it was well past its time for a good cleaning. The dome of the Goldens' was caked with creosote so I took a flexible putty knife to it and here's only some of what I scraped off. The first pic is with the lid open and the crud sitting at the bottom, waiting to be brushed out - Yeah, I'd say it needed a cleaning. I brushed it afterwards with a brass bristle brush, did the same to the inner body which wasn't near as bad. No pics of the dome beforehand, it was tough getting a decent picture with all that blackness. I gave it a high temp burn and it's ready for grilling. I'm not normally this derelict with my grills, will keep after it more often. My thanks to the OP for waking me up to a much needed chore. -Dom
  2. Looks great from here and quite delicious. Sometimes our plans don't always work out and I've also found that cooking a meatloaf in a pan can be problematic. After a very similar and somewhat greasy failure I now either cook it right on the grate or a rack on a pan.
  3. Thanks, folks. Researching history of this dish, recipe variations, etc. reminded me of a coworker many years ago who hailed from either Kentucky or Tennessee and tried to introduce me to the virtues of Burgoo. Back then I wasn't at all into cooking and politely listened. These days I'd be picking his brain for the recipe. Brunswick Stew, Burgoo, Hobo Stew, Mulligan Stew, Irish Stew.... I guess it all comes down to whatever you got, throw it in the pot. It's all good. I enjoy reading about the regional variations and will be giving them a try once in a while. -Dom
  4. I had made Pulled Pork about two weeks ago out on the Goldens', slow cooking a Pork Shoulder for about a 9 hour cook . We ate Pulled Pork sandwiches and Coleslaw for a few days, then froze the remainder of the Pulled Pork. There are just so many Pulled Pork meals you can eat before you want to move on to something else! A few days ago a YouTube video from Cast Iron Chaos showed up in my feed for Brunswick Stew. We've had this up at a BBQ restaurant in Tyngsboro MA called Smokey Bones, and having all this Pulled Pork in the freezer the timing of the video couldn't have been more perfect. I know a lot of BBQ restaurants serve this, there are many variations to it and I came across a @John Setzler video for it last nite (nice job John on your recipe, btw). Here's my take on it, mostly based on the Cast Iron Chaos video. Sorry there are no prep pics, as I wasn't intending to post this, but it turned out quite good. I'll walk you through the prep instructions. I soaked a 1 lb. bag of Baby Lima Beans in salted water, letting them soak overnight. The next morning I rinsed them to remove some of the salt, placed them in a pot of water, brought them to a boil and left them at a slow boil for about a half hour.While the Lima Beans were cooking, I steamed a few ears of corn. When done, I sliced the kernels off 2 or 3 cobs.Meanwhile, in my Lodge cast iron Dutch oven, I sauteed a few slices of bacon, cut into small pieces. Added the Mirepoix: carrots, onion and celery and let that saute until tender.In went two cans of Petite Diced Tomatoes, to which I had added brown sugar, Old Bay seasoning and a North Carolina BBQ sauce I'd recently purchased at Walmart.Finally, in went the Pulled Pork, the Lima Beans and the Corn. I let it simmer on low heat for at least four hours. All this is being done on the stove, the only thing cooked on the grill was the Pulled Pork itself. Here's the Brunswick Stew after simmering for that time - I just had to make some Cornbread to serve with it - Plated for lunch - It's a great stew with a slight sweetness to it, thanks to the Brown Sugar and the BBQ Sauce which also gives it that great BBQ flavor. Of course, now we have a lot of Brunswick Stew to eat! That's it. Thanks for checking out this post for Brunswick Stew! If you've got leftover Pulled Pork and don't know what to do with it, give this a try. There are plenty of recipes out on the web, including John's, or make up your own variations. Regards, -lunchman
  5. Thanks. And thanks for confirming my suspicion that these were short ribs. I usually scout out the meats in my local grocery, checking for beef ribs since I've been wanting to give them a try. But they're normally $9 to $11/lb and I wasn't in the mood for experimenting that much, especially when they didn't look all that great (and most times they're back ribs). I even asked the butcher one day what a rack would cost and it was near $100, much more than I was willing to spend. These were only $4.49/lb so I snatched two packages. Definitely a bargain, now that I know what I grabbed. Maybe a Barbacoa next time, we'll see.
  6. This is the first time I've ever made these in all the years I've been grilling. Either my grocery store had very little on hand or the price was more than I was willing to pay, but last week I picked up two packages of Beef Back Ribs. My understanding is that Beef Short Ribs have much of the meat on top of the bone, which these did so perhaps they were mislabeled. Doesn't matter, they still turned out great despite this being a first time for me. My hat's off to Chef Tom from atbbq.com for his excellent videos re: trimming techniques which I used. I've actually been binge watching a lot of his videos over the past few weeks. Let's get to some pics. The beef ribs, some of which have been trimmed, a few remaining to have their silverskin and fat layer removed. The 3 on the right looked exactly like the one to the left prior to trimming - I finally invested in a decent boning knife, a relatively inexpensive Victorinox which did an excellent job. Cut a tab to hold onto, then trim keeping my fingers out of the way. What an excellent technique - All trimmed and ready for seasoning. I dry brined them for a few hours, then made up a batch of Big Bad Beef rub from amazingribs.com, but added a bit of Cumin to the mix - The Goldens' was set up for indirect with a grate temp around 275-300 or so. After about an hour on the grill I'm seeing some nice pullback - At about 2 hours in to the cook, there's more pullback and they're probing easier but they're not done. It's time to put on some seasoned potatoes for baking - I honestly had no idea how long these would take. 3 hours? 5 hours? They were probing quite tender at around 3 hours and ready to come off the grill - Resting - Plated with the baked potato and some oven roasted cauliflower - A definite success, meat was tender and they tasted great! I'd buy these again in a heartbeat. As always, thanks for checking out this post and Sunday dinner! Regards, -lunchman
  7. Awesome job on the bread and the open faced sandwich looks delicious.
  8. I was thinking blueberries over cream cheese, then did some searches on Galettes and found many that just use fruit by itself. So an apple pie filling, peaches, etc would be great in this. I think the trick is not to load it with filling. I'm definitely making this again with some sort of fruit.
  9. Thanks all ! Loads of fun to make, but I found that griddled bananas don't keep well in the fridge for serving the next day. Bummer. But the bacon keeps REALLY well. I may have to make pig candy a bit more often.
  10. Chef John / foodwishes.com had posted this recipe on his YouTube channel a few days back. Between that video and the recipe that John Setzler had recently posted along with a good supply of cherry tomatoes from Mrs lunchman's garden, I just knew I had to make this. It almost wound up as my August Challenge entry, but there's the age old question: is a tomato a fruit or a vegetable? Technically, it's both but I still think of tomatoes as vegetables, so my challenge entry stands. The Goldens' was in use today grilling chicken breasts for a dish my wife was making so the Bubba Keg was put into action. The dough, rolled out and waiting to be placed on the Lodge CI pizza pan. It then was put back into the fridge to keep cold while I prepped the other ingredients - The cheese base. Chef John had used Goat Cheese, I used Farmer's Cheese, mixed with our garden Basil, Pepper and an Egg Yoik - The cherry tomatoes, mixed with EVOO and Dijon Mustard - The Galette with the cheese mixture, tomatoes layered over it, sprinkled with Parmesan cheese and brushed with egg wash. All ready for the Keg - Bubba, running along at a nice temp - Checking in after about 15 minutes, it's looking good - At around 30-35 minutes it's just about ready to come off - A couple of pretty pictures - As Chef John warns in his video, it really does need to cool to room temp before slicing into it, but we were both eager and hungry to dig in - Bottom crust turned out quite nice - It more than met my expectations and was quite delicious! Along with looking pretty spectacular. If you have an abundance of cherry tomatoes, give this a try. The recipe is on the foodwishes.com website. Thanks for reading through this post! Regards, -lunchman
  11. Nice job on the dome. I bought a smallish round one, been wanting something a bit larger and yours is a great idea.
  12. I had a different idea in mind for this challenge but a YouTube posting two days ago on the Blackstone channel convinced me that I had to give this a try. Fried Bananas w/ Maple Crusted Bacon and Bourbon Maple Brown Sugar Caramel Sauce I know, one heck of a long title for a dessert. And I didn't even mention the Vanilla ice cream. Here goes. The ingredients - Get the bacon going on the Blackstone - Yep, just about done. This will get coated with a Brown sugar/Cinnamon/Cayenne pepper mix - In the meantime indoors the makings of the caramel sauce are starting. Brown sugar and Maple syrup getting warm - The bacon coated with the Brown Sugar, Cinnamon and Cayenne, needs to harden a bit - Back out on the griddle, bananas are frying away in the bacon grease - Add the Bourbon to the Caramel Sauce and flambe - Bananas are ready to be plated with the rest of the fixin's - Caramel Sauce reducing after burning off the Bourbon - Bananas & Pig Candy plated with Vanilla Ice Cream, drizzled with the Bourbon Caramel Sauce - Entry Photo - This was fun to make, I'm glad Mrs lunchman was assisting with some of the indoor prep work as I was running back and forth to the griddle. She commented that this was on the order of a 5 Star restaurant dessert and I have to agree with her. Something I'd not normally make but turned out to be fairly easy and the results well worth it. Thanks for reading this post. Regards, -lunchman
  13. That's the fun part of making pastrami, when you taste it and know you nailed it. The problem for me is I want to make more! My wife then asks how much pastrami we're expected to eat. Of course, to compensate and use it all the sandwiches get thicker and thicker, like on the order of 3 to 4 inches. Not a bad thing I suppose.
  14. Nicely done, looks amazing. But I've gotta agree with @Kamado Tom that this has become so much easier since buying the Blackstone. A super impressive looking meal and my hat's off to you for all the work preparing it. Two thumbs up!
  15. Looks good. You'll get a better taste when you include the two key ingredients which are coriander and black pepper (loads of it!). Check out the amazingribs.com site for the "close to Katz's" recipe. This is the one I've used for years and has never steered me wrong. The recommendation is to let it sit in the fridge for two days after applying the rub but anticipation gets the best of me so I can usually only manage a day. Reminds me I have a flat sitting in the freezer specifically intended for pastrami.
  16. Interesting article I came across today in Google News reported originally in Portland Business Journal: Lodge acquires Finex
  17. That looks outstanding, nice looking pie with a perfect crust. Someday I'll have to give Strawberry Rhubarb a try.
  18. I had thoughts of making these on the Blackstone but wanted the grate marks on the eggplant and needed to use the Goldens' as an oven to bake them. The Blackstone is getting TONS of use lately - Smashburgers, omelets, Shrimp fried rice, lots of different stir fry dishes. I even made French fries from scratch which turned out awesome. And one fun breakfast was crepes, which I had never made. Turned out perfect. As others have said and I've only come to realize in the few weeks of ownership, it's a great complement to your grilling arsenal. -Dom
  19. Keeping photo posting issues together in one thread, here are some guidelines for those who post from Photobucket. Photobucket made changes in the past 2 or 3 months allowing full size images to be stored on their site. This caused some issue for me when posting although the forum software on this site seemed to handle the large photo sizes ok, scaling them down. But other forums I post to were showing pictures that were enormous, wider than the screen on my 24" monitor on Windows. I'm using an android phone, a Galaxy S8 and there really isn't a good camera setting for resizing pictures when taking them unless I want to knock the resolution way down, which I don't want to deal with. Posting enormous pictures requiring members to scroll sideways would have been annoying and rude. I contacted PB and they acknowledged their policy change and provided a workaround. In Photobucket, select the photo and choose Edit. From there, select Transform. At the bottom of that screen select the Lock Resolution checkbox and enter an appropriate width. I've been using 1000 which seems to work well. The height will automatically scale. Select Export and the resized photo will be saved. I do find that it saves in my main PB directory, after which I select all the "edited-image" files and move them together to my grilling folder. It's extra work for me, but allows me to keep posting photos with my threads. I'm finding that this forum does seem to benefit from the smaller sizes when posting. -Dom
  20. I've been making a lot of use lately of the new Blackstone griddle, so the Kamados haven't been getting much love and are probably feeling neglected. However, this recipe called for the Goldens' to be put into use. I had some eggplants and some left over ground beef, decided it would be a good idea to make something with those two ingredients. What's on today's menu? Eggplant RollUps These are a variation of Eggplant Rollatinis, which are usually fried eggplant slices filled with a cheese (ricotta/mozzarella) mixture. Not being in the mood for a cheesy filling today, I decided to make use of some ground beef I cooked with garlic the other day on the Blackstone (left over from some Smashburgers). I peeled off some of the eggplant skin leaving stripes, then cut long 3/8" thick slices - Seasoned with EVOO, S&P and out onto the Goldens' they go, making use of the additional grate - They've been grilling for a while and are taking on a nice color. More importantly, they'll be pliable and easy to roll - All set, remove the grates and place the searing/diffuser plate in so these can be baked indirect - Back inside while the grill is coming back up to temp. The ground beef mixture. I've added a few different types of shredded cheese (mozzarella and a Taco mix) and at the last moment made the executive decision to add some pepperoni to the mix. What the heck? It can't hurt. I also spooned in some tomato sauce (after taking this picture) which had been simmering on the stove to help hold the mixture together and start melting the cheese - The grilled eggplant ready to be rolled - Start with a little on one end - and they look like - All rolled, with additional sauce and mozzarella, ready to go out on the Goldens' - After about 15-20 minutes with the grill temp around 325 they're just about done. Since all the ingredients are already cooked, I'm really only waiting for the cheese to melt and the filling to heat enough - Obligatory plated shots - Oh yeah, how did it taste? It was darn good. I like this version a lot better than the standard cheese filling. Thanks for checking out this post. Regards, -lunchman
  21. Whew! Quite the long title for a recipe... I hadn't planned on posting this, but they tasted pretty good. What started out as a search for what to do (that was healthy) with a bunch of ripe bananas (other than my usual banana bread recipe), led to a website featuring a slew of different banana recipes. Banana Bread Chocolate Chip Oat Breakfast Bars A lot of gluten free recipes, a lot of vegan recipes, most of which looked pretty darn good. I've never visited this site before today. I printed out at least a half dozen recipes, one of which involves a cast iron skillet and can easily be made on the Kamado, perhaps for another day. But my goal today was to use what ingredients I had on hand, which turned out to be: Oats Baking Powder Baking Soda Salt Cinnamon Bananas Vanilla Extract Unsweetened Applesauce Honey Chocolate Chips Coconut Oil Amazingly, I had every one of these. So Banana Bread Chocolate Chip Oat Breakfast Bars it was. I pulverized the oats in my Ninja blender to make oat flour and added all the dry ingredients. Mixed up the wet ingredients, put the wet and dry together, added the chocolate chips and into the pan it went. I melted the chocolate chips and Coconut Oil in the microwave and drizzled it on (not so elegantly) after it came out of the oven and had cooled a bit. Like I said, no prep pics as my intent was to make use of bananas, but these turned out to be quite tasty. Are they healthy? Beats me. The website says they are, as there's no processed sugar, no flour. The sweetener is the honey and applesauce. Chocolate though? OK, I'll go with it. How bad can some chocolate chips be? And the drizzle is made with coconut oil rather than the usual butter. Some pics. In the pan, with a less than attractive drizzle (what happens due to distraction) - Amazingly, they all came out of the pan intact - Ready for serving. The texture is very much like that of a banana bread - All in all, a successful baking event! I'm impressed with the multitude of healthy banana recipes on this website and will be using them the next time we have overripe bananas. It might require that I get some almond flour and perhaps almond milk for some of them, we'll see. Thanks for checking out this post. Regards, -lunchman
  22. Superb! What a fantastic looking dish and detailed description.
  23. When you had posted this, I thought "Wow, great idea as I'm tired of laying the tortilla down flat and trying to keep all the ingredients in when picking it up". Of course, searching on amazon yielded a slew of different racks and this was the one I chose - SS taco racks I liked these since there were (a) four of them, (b) they were stainless steel, (c) no sharp edges, (d) can be used in the oven or on the grill and (e) easy to clean. And the price I paid was only $12.99. They'll also allow me to take better pics, a bonus! Thanks for the gentle push to get me to add these to the bbq accessories arsenal.
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