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coolpapabill last won the day on January 17

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  1. Did some baby back ribs , chicken , and Hatch green chili pork sausage a couple nights ago on the Komodo Kamado 23" Ultimate. Used KJ Big Block and Sassafras wood ( great on both chicken and pork ) and cooked everything at 250* . The ribs and chicken went 5 hours naked no wrap , my new preferred method on ribs , sausage was thrown on the last two hours. Put a a good coat of a combo of BBQ sauce , butter , and honey on everything the last 30 minutes. It all came out great especially the chicken , it was very moist and falling off the bone. Ribs had just a slight pull off the bones , and the sausage well pork and Hatch green chili enough said there. It all was enjoyed by everyone in these difficult times.
  2. Main grill is a Komodo Kamado 23" Ultimate , side grill/cooker are a KJ Jr. and a discada ( cowboy wok ) made by a company here in Albuquerque : Disc-It
  3. Monday night cooked two Snake River Farms Wagyu Gold Grade bone in cowboy ribeyes on my Komodo Kamado 23"Ultimate. Did a reverse sear at 250 degrees until the steaks hit 120 degrees. Pulled and wrapped cranked up the KK seared over open flame until both steaks ( they were about 3lbs apiece ) hit 130 . They came out perfect and were delicious . First time cooking Wagyu and will do it again in the future.
  4. Picked up a Prime Tomahawk Ribeye yesterday . First did a 24 hour dry salt brine. Brought my new to me Komodo Kamado 23 Ultimate to 250 degrees , cooked for about an hour to 120 ( had a pan of zucchini ,sweet potatoes, onions garlic ,corn, jalapeƱos ,mushrooms , and tomatoes underneath ) .Brought coals up to 600 and seared to medium rare. Did a cutting board sauce under the steak to finish it off. It came out delicious . Here are some pics.
  5. 1 (28-ounce) can whole San Marzano tomatoes , I use Cento 2 tbls good olive oil 1/4 cup grated onion 3-4 cloves garlic 2-3 tsp Italian Seasoning 1-2 tsp crushed red pepper flakes 1 tsp each salt and sugar (can add more salt to taste ) Crush tomatoes with your hands . Heat a heavy medium sauce pan over medium heat add olive oil, onions , Italian seasoning , and red pepper flakes for 2 to 3 minutes add the garlic and cook for another minute . Turn heat down to medium low add the tomatoes , salt , and sugar to the pot cook for 30 to 45 minutes . Take off heat for about 5 minutes and then use an immersion blender and bring to a slightly chunky consistency . Will keep in refrigerator fo about a week to 10 days.
  6. I'll throw my 2 cents in here. Once you get a dough recipe figured out ( there is literally hundreds on Pinterest and other places ) . I agree with fewer toppings and at room temperature , but also high moisture ingredients like mushrooms , peppers ,ect... I normally saute before putting on pizza. Finally I think most people over sauce their pies which can add a ton of excess moisture. Watch how little sauce real good pizza restaurants use on TV , they just barely paint it on. Keep at it and have fun along the way , Ciao
  7. Throw a stick of butter in that " Brat Hot Tub " , and it will take it to another level. Love me some bratwurst.
  8. Looks awesome , you motivated to cook that this week. Have some prime ribeyes in the freezer , going to take them out now.
  9. All kinds of stuff on line of course. There is a Facebook group called " Makin' Bacon " with almost 30,000 members. Tons of great info and very helpful members. Big percentage do cold smoking which seems like a pain. I just hot smoked mine at 225 degrees on the Joe , and it came out great. Curing process is generally the same. The pork bellies at Costco are great.
  10. Comes out to less than $4.00 a pound. Subtract how much fun it is and it's like getting " Bacon for free"
  11. The bits are for beans and soup. Using the chunks for bacon burnt ends .
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