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Duke_Kaboom

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Everything posted by Duke_Kaboom

  1. similar to mine only we use venison steaks or I chop up a 3lb deer roast... For the egg noodles, I al dente them and set aside to cool... then add a bit of cabbage or sauerkraut and dill, quickly fry, then add the noodles and peas to the wok and lightly stir fry for a few mins. I find the dill and cabbage pair well with the dish... lemon wedges optional but recommended Thanks for sharing the recipe!
  2. Had a few bags of leftover large carrots from the holiday that we didn't use (as we were put on lockdown) so decided to make some soup. I omitted pictures as it's pretty straightforward and looks similar to other carrot soups out there but the taste is perfect on a cold winter's eve. Serve with bread, na'an, rice or just have on it's own. I use a large wok for this, as it makes a lot (6-8 servings). Caution - it's got some spice. Our kids won't eat it but the wife and I lived in Asia so we got the hang of local 'Indian' and don't find it overpowering. 3lb carrots, chopped (~ 6 large) 1 medium yellow onion, fine chop ginger root, fine chop(about 2 tbsp worth) 2 cloves garlic, fine chop 2 tbsp each Butter and EVOO 6 cups veg or chicken broth(I use chicken) 3/4 tsp jeera(cumin seed) 1 heaping tbsp coriander seed 2 cloves 1 pinch Persian or Spanish saffron threads (optional but recommended) 1 whole green cardamom, cracked 1/2 tbsp mild curry powder 1 dried red kashmiri chili, seeded (or use 1/4 tsp kashmiri powder, hot paprika or similar, and 1/2 tsp smoked paprika) 1/2 tsp each garam masala, tandoori powder, cinnamon 1 tbsp kasoori methi (fenugreek) 1 tbsp sour cream 1/2 cup table cream (or more if you like) Salt & pepper to taste Toast cumin, coriander, clove and cardomom in dry pan for a few mins until lightly toasted Grind in mortar and pestle, set aside Peel & chop carrots, ginger, garlic and onion Add 1/2 of butter/EVOO to wok or large dutch oven and fry onion, then add garlic/ginger after a few mins, stir, then spices from mortar/pestle+saffron threads and kashmiri chili and cook 5-8 mins (onion translucent but not browning) Set aside and add the rest of butter/EVOO and carrots and light fry for about 10 mins until softening - add a bit of water to the pan to get the spices and prevent sticking, stirring often Add back spice/onion mix to pan and give it a good stir - set in a cool spot to cool down(fridge, garage in winter etc...) - I do this overnight in garage to let flavors mellow Puree carrot mix, fenugreek in blender and add broth as needed to make a thick soup Add it back to wok/pan and add the rest of the broth to make a thickness to your liking(remember you're adding a touch of cream later) Bring to simmer and add the rest of the spices (1/2 tsp mix), stir in well Simmer soup for about 15-20 mins and then add dollop of sour cream, and table cream and stir well Salt and pepper to taste Stir and serve
  3. Turned out great! I did one turkey with a bbq rub on the joetisserie for an hour, then it went into the fryer for 3 min/lb. This one stayed on the joetisserie for about 3 hours or so with a butter lemon herb mix. Temp was between 300F and 320F (I used the flame boss to try and keep it dialed in, as it was windy and quite cold yesterday). Both birds were fantastic but I prefer this one. I'd say it even beats spatchcocking. One note for other newbies out there that I want to mention - adjust your rotisserie clamps every hour or so. As the bird cooks/shrinks you may have to reseat and push them together more during the cook to get a firm grip.
  4. Fired up the KJIII last night for NYE and the temp was hovering around -7 C with a mild wind. I let it come up slow with one KJ fire starter and had no problems. Thank you all for the recommendations and tips! I'll be firing it up again tomorrow for some rotisserie turkey.
  5. Happy 2021 all! Quick update - did baseball steaks and 'dwell in the shell' lobster last night. I'd post pictures but the family devoured the tails before I could grab my phone. This recipe is top marks! I had to make a few adjustments so I'll highlight what those are for the other newbies who want to try this. 1)I used limes instead of lemons, 2 limes with a proper juice press, plus a bit of pulp, for 6 medium sized tails. Try to get the juice around the sides of the meat so it sits in the shell 2)I ran out of fridge space so sat these for about 3 hours on a plate in the garage wrapped tight in saran - the citrus was not overpowering so if you need to prep these ahead of time, you can take it out past the 1 hour in the recipe 3)Used a touch of chili & lime spice to complement the citrus instead of chili powder. I also didn't have a bowl on my grill so I heated butter up ahead of time with a bit of powdered garlic, spice mix and a touch of smoked paprika. Think less is more here... and was able to baste at the 5 min mark quickly before closing the lid 4)Ok so not really a quick update... sorry. I had the lobsters meat side down for the first 5 over coals on lower rack, then I moved them up to top rack on my KJ over indirect and let them sit for another 6 mins (so I did 11 mins total, timed by my smartwatch) - this is because my grill was hovering just over 400F dome temp. The 'dwell' recipe will take you from zero to local hero in just 10 mins or so. Give it a try! Thank you all and I hope you had a happy NYE.
  6. Thank you all for the tips! I would have made the mistake of drip pan on deflector. Does the drip pan stay in the entire 2 hour cook(or so..depending on size of bird) and do you baste at all or just keep the lid closed the entire time?
  7. Happy Holidays all! I had a question about gravy, whether it's for a turkey or a prime rib. Is it possible to use the drippings from the pan from a bird or roast and make gravy from it on a kamado charcoal cook? I would think the taste would be overpowering but I've seen other posts about those using drippings from their cook for gravy and thought I'd ask here. I haven't done a roast or turkey yet (we usually short smoke, then fry the bird) but wanted to get experiences from those that have made gravy from their charcoal cooks.
  8. Hi everyone, Wanted to ask here as I have a QQ specific to the KJ Classic 3 - how much will the cold weather and ambient temp affect the ceramic with respect to cracking? I'm hesitant to use it in temps below 32F/0C and being in S.Ontario we can get pretty cold here. Where I am we are not sheltered from the wind, which was the bane of my old smoker. I've read that starting a small piece of coal and letting the ceramic come up to temp slowly before piling more coal on will work, but wanted to gauge opinion. One thought I had was taking a low wattage lightbulb in a work light hanging in my garage and placing that on the coal and letting it go for a few hours - letting the low heat output of the lightbulb warm the inside but I haven't tried it yet. I'm worried if I grill in temps below freezing I'll crack the ceramic. Any ideas, thoughts and experiences welcome. I waited a long time for this grill and I'm not willing to attempt anything that will damage it. :) Thank you!
  9. I really appreciate the responses and support, thank you all for the helpful tips! I have a thermo pen en route with more charcoal and some various wood logs so will be sure to use it on the lobster, too!
  10. Looking at surf & turf in the coming weeks. Does anyone have a solid recipe and method for grilling lobster tails over coal? I've done other seafood, such as swordfish and crustaceans but not lobster yet and my daughter has been bugging me (she's 5...expensive tastes I guess) for lobster as I'm usually over in Halifax by now and bring some back but not this year...
  11. Anyone have a good brisket rub they like to default to? I used to use one I received from another smoking forum that contained: brown sugar dry mustard onion and garlic powder sea salt & pepper ground coriander seed ground bay leaf white pepper ancho cinnamon beef granules dry basil leaves All of the above in small amounts. Been using this for the last 20something briskets over years now and looking at what others default to in their smokers for a little variety. I use a spritz of apple juice, apple cider vinegar, and worster sauce during the smoke. Thanks!
  12. Hey all! After waiting over 4 months I'm finally the proud owner of a KJCIII. I had a bradley for about 10 years and made the jump (after an unfortunate burn accident) to a Kamado and honestly, I'm regretting not doing this sooner. Nothing against bradley, but the lump charcoal + wood is a flavour that's hard to beat. Just wanted to shout out to those more, especially @John Setzler for helping us rookies navigate our kamados and the forum for posting recipes that we can follow. I've lived a number of years in Singapore and have been to many remote places on the map, so if you're craving something that's native to the SEA part of the world, PM me and if I've tried/acquired one you're after I'll be happy to share. Cheers all and thank you again for making the kamado experience an enjoyable one!
  13. After a few 6 hour cookouts already I found it easy to keep the temp around 240F. However I decided to go with Flame Boss 500 for my longer brisket cooks, just to see how it goes..... thanks all for the input!
  14. Love the R2 cover comment. That makes sense. It's as if mine is for a KJ table insert with a right shelf. Nothing a bungee chord or two won't fix. Just wanted to be sure I wasn't missing something, and aside from missing the proper cover, I can make do with this... Thanks all! To the Canadian members, Happy Thanksgiving!
  15. Hi all, After ordering my KJ Classic III back on June 14th, it finally arrived yesterday! A buddy came over to help lift and carry to the back yard(I had a cold case on ice) and fired up some burgers. Best I've had at home yet! Had a QQ about the cover. The package said KJ Classic bbq cover, but when I drapped it over the KJ after it had fully cooled down it's as if it's too large... the vent cap fits perfect, but I have this large extra cover to the right, almost as if the shelf was supposed to be raised. I've attached a pic where you can see it draping on the right side with lots of extra material. There's also a triangle flap at the top back, near the vent cap, with 3 eyelets, but no eyelets on the base for securing it. This sounds like a silly question but with the high wind we get here, how does one properly fit this, or did they give me the wrong one? Thanks in advance!
  16. Friend of a Friend from Tobago uses the following. I've done this a number of times and they come out perfect. Bone-in skin on drums or thighs work the best but I've done a whole chicken on rotisserie on the gas grill and also a turkey with great success. 3 Tbsp Walkerswood(can use more if you want more heat) 2 Tbsp cooking oil 2 Tbsp ketchup 2 Tbsp soy sauce 1 large clove garlic, minced 1 heaping tsp fresh chopped thyme leaves (can use dried, just increase to 1.5 or 2 level tsp) 1 tsp kosher salt, cracked black pepper or to your liking Mix all and marinade at least 24 hours - try to get under skin Use pimento wood in a smoke pouch if you can - else I blend apple and cherry wood and use on my gas grill(still no Kamado Joe...back ordered for 2.5 months and counting ... so I use a gas grill at this point) Grill indirect to bake/smoke the chicken out
  17. Thank you John for your insight! Much appreciated! The store tried to swap for a KJClassic II but I opted to wait...
  18. Hi all! I had purchased a KJClassic III in mid-June and the store here said 2 weeks for delivery. Well 4 weeks went by and they dropped off a KJ Classic bbq cover stating the rest of the order was on back order. I now here it's going to be earliest August 31st before the KJCIII hits the warehouse - so I'm basically missing all bbq season (which is short here in Canada). Anyone else hearing about supply chain issues? I know it's a grill I'll have for decades, so the wait is minor in the grand scheme of things but thought I'd post here to have the experts weigh in.
  19. I was looking at the iKamand (but still waiting for my KJ3, it was delayed 2 weeks). Is there anything in the manual about exposing it to the elements? Ie. temp range, is it waterproof etc? I'm in Southern Ontario and we can get pretty cold in winter with lots of snow... not sure how it would stand up to that...
  20. Kamado Joe Classic III is en route in 10 days, just enough time to extend the patio to hold the new grill! I was previously a Bradley user for 8 years but due to an unfortunate fire I decided to try KJCIII. I have about 40 smoke-fried turkeys under my belt (figuratively) and am no stranger to brisket, homemade bacon and smoked salmon so looking forward to the flavours that the KJ is going to offer!
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