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The Challenges are Back! 05/08/2017
Join in on the fun and take this month's "Crack Pot Challenge" We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges". We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".
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DerHusker
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About DerHusker
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Jack, Glad to see you're back cooking and what a great cook it is.
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Love the dish and the use of the flowers Jerri.
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I like them both ways as well and neither method is right or wrong. Here is how I see the pros and cons of both methods. Grilled: Pros: Juicier, more smoke / fire flavor, easier clean up Cons: Patty sometimes comes apart or falls thru grate. Patty sometimes shrinks in width but swells up in thickness so non-uniform / odd shape. See how the burger patty doesn't reach the sides of the bun? Here another example: See how they shrunk? And is an awkward fit in this burger? Smashed: Pros: Crust (if done right it’s a plus), more uniform size and shape for easier burger assemble. Cons: A little drier, less smoke flavor, more clean up. If you place the griddle over some charcoal you still get some smoke flavor. and uniform shape I like.
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Great cook ck but I heard this may not end well for you. My name is Inigo Lobstoya. Your killed my father. Prepare to die!
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Well there was cookies and apple pie already but since you asked. Dessert (Note: Not all cooked on Kamado) Smoked Jalepeño Bacon Cream Cheese Pie w/ Raspberry Chipotle Topping Cherry Clobber Breakfast (Note: Not all cooked on Kamado) Sonoran Breakfast Enchiladas Ham & Eggs Breakfast Enchiladas Crab Cakes Benedict Blankets in a Pig Fatty
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So as not to break the "No Pics" nature of this thread I'll just post a link to a couple of posts that do have pics.
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Thank you ck. It adds a great flavor to the meat. Thank you CC. Thank you Al.
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Would this Weber Searing grate fit? (Appears to be 15.4" in diameter except for the little teets sticking out) https://www.amazon.com/Weber-8834-Gourmet-System-Grate/dp/B0044ERTDY/ref=sr_1_1?ie=UTF8&qid=1493311494&sr=8-1&keywords=weber+sear+grate
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Thank you Billy. I use my Jumbo Joe for small fast cooks. Yes I use the Worcestershire sauce to wet the meat to help the dry rub ingredients stick. In addition to helping it stick it adds some flavor.
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Although my recipe is slightly different, yours sound fantastic. This stuff is a fantastic topping on steak.
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The local market had Top Sirloin on sale so I picked up a steak. (This was actually $5.31) Rubbed it down with the above ingredients and wrapped it up to get happy overnight. Got my Jumbo Joe scorching hot and place on the steak. (Sorry for the blurry Pic) Seared it for 2 minutes and then flipped it and seared the other side for 2 minutes. I then moved it over the indirect side for 6 minutes and it was done. I brought it in and let it rest for 5 minutes. I then sliced it up, plated it and then spread on some softened Blue-Cheese & Herb Compound Butter. (See Link: Blue Cheese and Herb Compound Butter) Delicious! Thanks for looking.
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One of my favorite toppings on steak is Blue-cheese & Herb Compound Butter. I made this many time before but I ran out of what I had in the freezer so I made some more up Monday night. Here are the ingredients for this batch. You can load it up with your favorite ingredients. (like John's recipe below) 5 oz. Crumbled Blue Cheese 1 stick Unsalted Butter 1/4 cup Italian Parsley Leaves (Minced) 1 tsp. Thyme 1 tsp. Dill 1 tsp. Fresh Ground Black Pepper Place the blue cheese and the soften butter in a bowl. Add the minced the parsley, and other ingredients and thoroughly mix together with a fork. Spoon approximately 1/4 of the mixture onto some plastic wrap. Take the front edge of the wrap and tuck over the mixture and roll this up and then twist the ends tightly to form a log. Repeat with the balance of the mixture. I took one log and put in into the fridge and the other three I froze for future use. Thanks for looking.
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If you have the money and the room for a different cooker for every style and method of cooking then yes you can get better results with those individual cookers. (Oven for baking, Smoker for smoking. grill for grilling direct, pizza oven for pizza, etc.. etc..) The thing about a kamado is it can do all the different styles / methods in one cooker. I can do everything with just my kamado. Do I use my Webers still? Yes, but it depends on the meal I'm preparing. Do kamados take longer to heat up? I guess you can say this but if you do it right they can heat up plenty fast enough. They do take longer to cool down but that's part of the reason to use a kamado. It's called fuel efficiency. Can you cook direct over the coals? I'll just let some pictures do my talking. Now ask yourself if a simple grill could do the following which were all made on my kamado? I could post much more but I think you get the idea.
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Looks and sounds delicious!
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My brothers restored Nomad looked much like this when it arrived from Idaho. Note: It did have the hood, wheels and suspension but was missing the engine, transmission, interior or most of the windows. Additionally, because it lived in the northern climate the running boards were mostly rusted out. It's quite amazing what he's been able to do with it.