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KJKiley last won the day on November 26 2020

KJKiley had the most liked content!

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  • Gender
  • Location:
    Tampa Area
  • Interests
    Traveling, scuba diving, hunting & cooking
  • Grill
    Kamado Joe

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  1. So this is my completely/mostly unscientific run at this topic. My goal was to eliminate as many variables as possible. The plan: - Ideally time the cooks so both the reverse sear (RS) steak and forward sear (FS) steak finished at about the same time - RS steak off the KJ at 125 for sear - FS steak of the KJ at 135 to rest I started with a couple of SRF 8 oz filets; rubbed both with Primal Palate Steak Seasoning and let rest overnight. I set the KJ to 225 and added a few chunks of hickory. While the temp came up and stabiliz
  2. For grits and shins I may try both methods simultaneously this weekend, eliminating as many variables as possible. If I do, I'll post the process, pics and my (and more importantly, my taste tester's) thoughts.
  3. The bacon wasn't quite fully rendered, so wasn't very crispy. I think I could lower the temp a bit (300 or 325 vs 350) and get a longer cook to better render the bacon and get it crispier.
  4. I like the versatility of meatloaf- literally throw anything you like into it as it's tough to really mess up. I'd made Scotch eggs before, but not on the kamado, but saw someone else post a pic and thought I'd give that a go.
  5. Thanks; they both came out really well and are indeed tasty.
  6. Decided to fire up the KJIII on this dreary afternoon. Here’s the ‘recipe’ for each: Scotch eggs Hardboiled a half dozen eggs Wrapped each in ~4oz sausage (I used some maple I had from a hog I killed) Left in the fridge overnight to better set Added some various rubs to a few just for something different (apple pie spice on one- haven’t tried it yet) Smoked at 350 with apple wood Pulled when the meatloaf hit 130ish; they were north of 175, so could have pulled earlier Meatloaf 1.5 lbs maple sausage ~20oz ground turke
  7. This month's challenge is a culinary trip around the world and is inspired by the previous months' challenges. The courses include something representing each of the prior months. We’re starting off in the (Southern) Middle East Hors de Oeuvres- Bacon-Wrapped Dates (Nothing Fresh/Nothing Frozen, Anything Goes & Five Ingredients) + Mint Tea Pre-cooked bacon Dates (preferably pitted) Pecans Stuff date with pecan, wrap with half slice of bacon; heat in oven or smoke on grill. From the Middle East we’re going to head w
  8. Injecting is definitely a good idea, and my initial thought was brining beforehand. Lot of great info here-
  9. This month's challenge was inspired by our time in SE Asia. THAI PEANUT SOUP INGREDIENTS 1⁄3 cup chopped onion 1⁄3 cup chopped celery 1⁄3 cup chopped carrot 3 tablespoons chopped sweet red peppers 1 tablespoon butter 3 tablespoons flour (I used coconut flour) 1 tablespoon finely chopped lemongrass (white portion only)(I used paste) 1 teaspoon chopped red chile (to taste) 1 teaspoon ground ginger (galangal would be even better) Several dried kaffir lime leaves (or fresh, if available) 14 ounces chicken b
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