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KJKiley

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    28
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  • Gender
    Male
  • Location:
    Tampa Area
  • Interests
    Traveling, scuba diving, hunting & cooking
  • Grill
    Kamado Joe

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  1. Curious about thoughts on starting vs finishing a reverse sear on high heat. I've only used the low then high approach thus far, and the results have been good, but wonder about the opposite. For context, I do the low heat on the KJ and high heat on the gasser (faster for me to get to temp and more convenient), so I don't have a concern about trying to get the KJ temp down. Assume a reasonably thick cut (at least 1.5"/4 cm), high heat at least 500F, low heat 225-250F. Pros and cons of one method vs the other?
  2. Those look great...and agree on the slightly more toasted bottom...just a little extra texture.
  3. I credit this recipe to one of our good friends from our time together in Seoul. Dough 2 packages active dry yeast 1 cup warm water (105-115 degrees F) 2/3 cup sugar, PLUS 1 tsp 1 cup warm milk (105-115 degrees F) 2/3 cup salted butter –melted PLUS extra to coat bowl 2 eggs slightly beaten 7 cups flour plus extra for rolling on Filling 1 ½ cup butter divided, ¾ cup melted, ¾ cup room temp 1 ¾ cup brown sugar plus 4 tbsp 3 tbsp cinnamon (the best you can find) 1 ½ cups chopped pecans (optional) 1
  4. My dad wasn't much of a cook, but one meal he could rustle up was Bean with Bacon soup and a grilled cheese sandwich, so this month's challenge is inspired by him. Ingredients: 15 Bean soup mix (since it's a bean challenge I decided to use a LOT of them) Bacon Ham Carrots Celery Ham Base Tomato Paste Sourdough Bread Bacon Cheddar Cheese I soaked the beans overnight, then put everything on the grill at 300 with some apple smoke for about 2 hours. The skillet with beans sat on the SloRoller and caught the bacon
  5. You are not exaggerating about the WY wind. I first started trying to smoke things while living in Cheyenne, with a basic Weber and an add-on smoking attachment. Temp control was basically non-existent, though the results were never too bad.
  6. Looks great. What did you use for the smoke?
  7. So this finally happened today (just a few days short of 6 weeks). Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge. I was inspired by John Setzler’s SloRoller chicken video so I opted for that method. Ingredients: Whole chicken Pineapple Red pepper Vidalia onion Honey Wayward Gourmet Applewood Smoked BBQ Awesomeness Salt & Pepper Olive Oil I did a dry brine on the chicken the night prior. Finally fired up the
  8. Final piece falling into place tomorrow! Assuming all goes well. Now the quandary...have a five ingredient challenge meal planned to cook tomorrow, and was going to use gas since that's all I had available. But now should have the kamado. Good problems to have.
  9. I wish I had an ETA. Shipping time was 3-4 weeks when I ordered, then changed to 3-5 weeks, and now it's 6+ weeks, so who knows. I was going to be stuck at home for a couple of weeks, so have a freezer full of meat and a lot of plans...just no way to execute them right now. But someday soon...maybe...
  10. Just the grill to use it all with/on.
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