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JohnnyAppetizer

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  1. Like
    JohnnyAppetizer reacted to philpom in Katz's like pastrami   
    A heavy dose of black pepper, garlic, onion, marjoram, oregano and coriander.   Smoked at 240°f with pecan until 175°f and steamed until 203°f.  Very tender, a bit of spice and delish!
     

     

     

     
    Pulled at 170°f and steamed to finish at 203°f (probe tender).
     

     

     

     
    Very delicious,  will do it again!
  2. Like
    JohnnyAppetizer reacted to GS1397 in Vision Advice   
    I have a diamond cut classic B from Sams. This time of year if you can find any left at Sams you can usually get them clearance out. I can't speak for any of the other models, but mine has been great! The customer service has been ok; not great, but ok. Early on the felt on my ash drawer melted off so they sent me replacements. The cast iron charcoal grate cracked and they replaced that as well. I ended up upgrading to a Kick Ash Basket and it has been well worth the $$. This past spring my side shelves started warping and my fire bowl cracked after a high heat pizza cook and my temp gauge stopped working. They replaced all under warranty and all I paid was shipping. For the $$ it's a good buy. I use it a lot all year long as well.  The components on a KJ or Primo or one of the more expensive brands are probably better, but for me it wasn't worth the extra $$$. If and when I go to replace this one, I will probably go with one of the more expensive brands like KJ mainly bc of the extensive accessories they have. Other than that, I have been happy and would purchase it over again with no hesitation. 
  3. Like
    JohnnyAppetizer got a reaction from TKOBBQ in Smashed Potatoes with Parmesan and Lemon Thyme   
    I riffed on @pesto3 smashed potatoes. 
  4. Like
    JohnnyAppetizer got a reaction from pesto3 in Smashed Potatoes with Parmesan and Lemon Thyme   
    I riffed on @pesto3 smashed potatoes. 
  5. Thanks
    JohnnyAppetizer got a reaction from pesto3 in Smashed Potatoes with Parmesan and Lemon Thyme   
    I’ll be making these. Shure my outtakes will be.....just as good.
  6. Like
    JohnnyAppetizer reacted to daninpd in Blue Corn Pozole Rojo   
    I went to high school in San Antonio (that's Texas) and Mexican food, Tex-Mex food and Texas BBQ became part of my food DNA during those 4 years.  This is a tribute to the flavors I tasted and learned to include in a everyday dish.  I started with some blue corn hominy soaked overnight, then drained and covered with lightly salted water and cooked on the Joe (going at 300) at a fast simmer.  While that was going on I took 2- 2oz packs of dried chiles (I used Guajillo and Mulato, both mild with great flavor) and stemmed and seeded them and rehydrated them in some boiling water for about 20 minutes.  The peppers and the liquid went in a blender for a nice long buzz, then from the blender to the blue corn that was simmering on the Joe, keeping the liquid at 2" over the corn the whole time.  At this point I added 2lbs of pork shoulder, chopped garlic and some oregano and let it simmer until the hominy "bloomed" (it took about 3-1/2 hours for that to happen).
     
    I have made Pozole in the past using canned hominy and got used to the slightly gummy texture.  Reading a recipe recently that recommended starting with dried hominy for a more "al dente" texture to the corn and a better flavor, I tried it.  It's better.
     
    The recipe is remarkably simple:
    2- 2 oz pack of dried chile pods (if you aren't familiar with the heat levels of the selection you have available, use you phone to do some research) Guajillo is a good start
    2 lbs cubed pork
    4 cloves garlic chopped
    1/2 t oregano
    salt and pepper to taste
     
    Garnishes:  radish slices, avocado slices, crema, cilantro, chopped white onion.
     




  7. Like
    JohnnyAppetizer reacted to Jimmy808 in Imperial Kamado   
    Aloha. I just bought this brand new imperial kamado on Craigslist and was wondering if anyone knows what it’s worth. Reason I’m asking is I also have an original Kinuura but it’s in rough shape. Wondering if I should keep the new one unused or start cooking with it? Any info would be appreciated. 





  8. Like
    JohnnyAppetizer reacted to philpom in St. Louis ribs - easy as 123 method   
    1.  Season them with GPR-86
    2. Smoke them
    3. Eat them
     
    Kinda a joke on my part but I don't find it necessary to go through all the hoops so many people tout.
     
    I hit these with my personal rub, no binder but I did give it time on the board to adhere.  Hickory wood, 220°f for maybe 4 hours.  About 3.5 pounds each.  No glaze or sauce.
     
    Peeled the silver skin and hit them with rub.  Let them sit long enough to look moist.

     
    No pullback from the bone yet but looking good.

     
    Now that is what you want!

     
    Finally ready to plate, served dry with wardolf salad.


     
    A nice bit of pull off of the bone, a great rib eating experience. 
  9. Like
    JohnnyAppetizer got a reaction from TKOBBQ in Asmoke Pellet Grill   
    First lo and slo..Asmoke applewood pellets.
    St Louis ribs and baked beans.
  10. Like
    JohnnyAppetizer reacted to Golf Griller in Asmoke Pellet Grill   
    @JohnnyAppetizerHave you checked out Armadillo Pepper's YouTube channel. He has done several cooks on the Asmoke. Here is a link to his Asmoke play list.
     
    https://www.youtube.com/playlist?list=PL01R46zjQGv6qi9lsrlgeXzImNmwIQoKT
     
  11. Like
    JohnnyAppetizer got a reaction from Golf Griller in Asmoke Pellet Grill   
    First lo and slo..Asmoke applewood pellets.
    St Louis ribs and baked beans.
  12. Like
    JohnnyAppetizer reacted to philpom in 25 year Fredericksburg trip   
    It finally happened,  we took a trip to celebrate 25 years of marriage.  We booked a week long stay at Peach Tree Inn and Suites.  This is a great place to stay with a historic twist.  Highly recommended. 
     
    Our suite had a full size kitchen, a large fire pit and a smoker/bbq so there was some opportunity to cook.  
     
    On arrival day we walked to Main Street and ate at Fredericksburg Brewery.  We ordered a spinach salad to go.  Pro tip, those are perfect for use in egg scrambles for breakfast.

     
    We were not prepared from a grocery perspective so we got creative (that's where all the fun is generated).  Squeeze parkay from the front desk breakfast for cooking eggs as an example.
     
    Opas smoked meats was directly across the street so we grilled hatch pepper beef sausage for dinner one night.  That worked really well when combined with bagel cheese and served on toasted dark Jewish rye and eggs. 
     

     
     
    Here was another scramble I made, served this one with some bacon jam we found while shopping.  That stuff is great!
     

     
    The food was delish but you have to have a good breakfast drink right?  Enter the mimosa made from our champagne and orange juice from the front office.  Yum!
     

     
    There is a ton to do in Fredericksburg and we did a lot of it.  A good start was an all day winery tour where we not only drank too much but learned too much about the process.  No worries, we had a chauffeured tour to keep us safe and comfy.  
     


     
    In addition to several wineries we also enjoyed sizer and of course a good brew house.  While out and about we grabbed lunch from a Thai joint.  Very good, we shared red chicken curry and spring rolls.

     
    One of my favorite things we did was climbing Enchanted rock.  We reached the summit at 11:30, sat and ate lunch together while we took in the view and wow, what a view.


     
    The final hurrah was a trip to Luckenbauch Texas for drinks and live music.  Yes, it's a real place.
     



     
    We took a short side trip on our way home and had lunch on the shores of the Colorado River, it was a short visit but now we know we'll go back.
     

     
    Now I'm exhausted!
     
  13. Like
    JohnnyAppetizer got a reaction from Marshall Law in KJ soapstone   
    Salmon sizzle. Soapstone is the shizzle
     

    IMG_0033.MOV  
     
     

  14. Like
    JohnnyAppetizer got a reaction from TKOBBQ in Pepper Stout Beef (aka Pulled Beef)   
    Today’s cook. I Subbed short ribs.
     

  15. Like
    JohnnyAppetizer got a reaction from KismetKamado in KJ soapstone   
    Salmon sizzle. Soapstone is the shizzle
     

    IMG_0033.MOV  
     
     

  16. Like
    JohnnyAppetizer got a reaction from lnarngr in KJ soapstone   
    Salmon sizzle. Soapstone is the shizzle
     

    IMG_0033.MOV  
     
     

  17. Like
    JohnnyAppetizer got a reaction from KismetKamado in Solidteknics US-Ion Lightning Quenched Skillet Kickstarter   
    I do like the pan, just not for certain things. I thought I would by a smaller one (I am kind of a completist at collecting things).So for $38, I did order one.
  18. Thanks
    JohnnyAppetizer got a reaction from daninpd in Solidteknics US-Ion Lightning Quenched Skillet Kickstarter   
    I saw J S post on these a while back. I had seen a lot of ads for similar pans, but pulled the trigger on Aus  ion. Seasoned above an beyond instructions. Made some chicken with wine deglaze. Wiped out black crap for ever and re seasoned. I like the pan, but if you use tomatoes or acid a lot, which I do, it's not for you.
     
  19. Like
    JohnnyAppetizer got a reaction from KismetKamado in Solidteknics US-Ion Lightning Quenched Skillet Kickstarter   
    I saw J S post on these a while back. I had seen a lot of ads for similar pans, but pulled the trigger on Aus  ion. Seasoned above an beyond instructions. Made some chicken with wine deglaze. Wiped out black crap for ever and re seasoned. I like the pan, but if you use tomatoes or acid a lot, which I do, it's not for you.
     
  20. Like
    JohnnyAppetizer got a reaction from Golf Griller in KJ soapstone   
    Salmon sizzle. Soapstone is the shizzle
     

    IMG_0033.MOV  
     
     

  21. Like
    JohnnyAppetizer got a reaction from TKOBBQ in My Vision Journey   
    A little overdue, but my Vision B is over a year old. No issues, been great. Kamado are great at grilling, baking, smoking. I cooked a lot of stuff just because I could. That does not mean there are not better tools, methods. I’ve been smoking more lately on the pellet grill. I bought a kJ soapstone, and tested it on smash burgers on the GF’s Gas grill.8

    tonight the vision, paprika bacon shrimps, filet....
  22. Like
    JohnnyAppetizer got a reaction from Golf Griller in leg o lamb   
    “did one last night, also came from Aldi.  400ºf indirect 25-30 minute”
     
     Cooked mine today, pretty good. My buddy cooked one on his egg, same method, good results. 
     
    here is mine
     
     



  23. Like
    JohnnyAppetizer got a reaction from Nnank76 in leg o lamb   
    “did one last night, also came from Aldi.  400ºf indirect 25-30 minute”
     
     Cooked mine today, pretty good. My buddy cooked one on his egg, same method, good results. 
     
    here is mine
     
     



  24. Like
    JohnnyAppetizer got a reaction from ckreef in FOGO Premium $19.95   
    Ace is about 20 + miles up the road. So I ordered from Fogo, 2 bags, free shipping. I did order 2 bags of B&B from Ace and picked up earlier this year. GF wanted to take a little road trip and wanted something at Ace, so we took the long way around. I looked around a bit but don't remember if they had Fogo in stock. I like The B&B and it was more lump for less money. I wanted to try Fogo, so willing to buy buy 2 bags and get the free shipping, no road trip. Fogo tested ok in ckreef's great lump shootout.
  25. Like
    JohnnyAppetizer got a reaction from PHEAD in FOGO Premium $19.95   
    Ace is about 20 + miles up the road. So I ordered from Fogo, 2 bags, free shipping. I did order 2 bags of B&B from Ace and picked up earlier this year. GF wanted to take a little road trip and wanted something at Ace, so we took the long way around. I looked around a bit but don't remember if they had Fogo in stock. I like The B&B and it was more lump for less money. I wanted to try Fogo, so willing to buy buy 2 bags and get the free shipping, no road trip. Fogo tested ok in ckreef's great lump shootout.
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