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Big Cat 305

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Everything posted by Big Cat 305

  1. Happy Birthday Nola! I would suggest making Churrasco which is one of my favorites. There are plenty of recipes but I usually marinade overnight with salt, pepper, garlic, onions, olive oil, and lime juice. Cook on high heat for a short period of time, get both sides charred. Shouldn't be more than 2-3 minutes per side. Let it rest for a few and make sure to slice against the grain. Serve with white rice, black beans, cuban bread, and of course don't forget the chimichuri.
  2. Man that looks awesome, great pics!!!
  3. My second attempt at making pizza and first attempt at breakfast pizza. Used Cheese spread as sauce, eggs, bacon, sausage, shredded mozzarella and cheddar cheese. Super easy and fun to make. And oh yeah, very delicious!!!
  4. Right place, right time. Walked into Walmart in Orlando today for some double sided tape and passed by the grills (of course). Saw these 36" Blackstone griddles on sale for $200. Found out they left them outside for a while so the griddles got wet and rusted a little. They cleaned them up and dropped the price. They had 1 left still in the box and gave it to me for the same price. Unfortunately it's not for me, it's for my stepfather who has been dying to get one.
  5. We have a lot in common. I too have an Akorn Jr, a Kamander, and an ET-732 with a bad probe. I'm debating on buying more probes which are $20 for 2 or just switching to another thermometer. I've had the Maverick for years and it works well but every time I use it I have to pull out the instructions to set it up. Not very user friendly. Anyway, nice looking 1st cook on the Kamander!
  6. That's what I'm talking about. I used to have a vegetable garden and miss it big time. Great looking pies!!!
  7. Welcome to the club. Nice to have another Floridian, I'm down in Miami. Did your Joe come in?
  8. Great looking Kamado! My grandmother was from Spain (León). Welcome aboard...
  9. Hey Scott, have you used them on the Kamander yet?
  10. My fiance is Puerto Rican and her mom makes this all the time. Not in a Kamado though. Thanks for sharing, it's awesome!!!
  11. Funny you posted this, I too have never cooked beef ribs after several years (decades at this point) of cooking. Actually never had any until last weekend at a local restaurant Cooper's Hawk. They were really tasty and I'm definitely going to give it a shot. Hope mine turn out as good as yours!!! Great job!!!
  12. Very cool cook! I did one on a Caja China one time, but never in a Kamado.
  13. Welcome from the other side of the pond. I think you will like this forum based on your background. Very nice people here with a lot to share and learn from. I'm sure you can teach us some cooking methods and recipes we have never experienced as well. Again, welcome!
  14. Ok, officially took me 3 days to eat this steak. Finished it up tonight by making a Chop Chop bowl with the mostly the original ingredients (substitute potato with jasmine rice). Chopped Ribeye, chopped asparagus, jasmine rice, topped with some shredded cheese, and a little bit of sour cream on top. The crunchiness of the fried rice and the balance of the asparagus and steak was amazing. It was a great finish to this steak. My fiancé was out of town since Sunday afternoon so that is why I cooked this beast. She is back tomorrow so it's back to Chicken for Big Cat.
  15. Thank you too @KamadoJosephine, also @Rob_grill_apprentice and @TKOBBQ..
  16. Thanks @Billy Grills, I should have spent the money I saved on a better Cigar. It was ok but nothing special...
  17. So after recently visiting a restaurant that wanted $150 for a 40oz Tomahawk Ribeye with 2 sides I decided to see how I could match up cooking it on my own. Although I could not find a Tomahawk I was able to get this 3lb (48oz) ribeye at a local Carniceria (Butcher Shop). The Ribeye cost me $30 and the potato and asparagus were minimal. I would like to give credit to where credit is due. I used the following cooking method from a YouTube video I saw this morning. You can check it out on Malcom Reed's YouTube page, search Tomahawk Ribeye, it has almost 2 million views so you can't miss it. It's outstanding!!! This is by far the best steak I have ever cooked. First the season: Can't go wrong with Montreal Steak at least a half our before the cook. Use whatever works for you. After the sear: Got the temp to about 650, seared 2.5 minutes, turned 90 degrees and seared another 2.5 minutes, turned over and did the same thing so 10 minutes total sear. Put in the diffuser, added a raised rack for the steak, inserted the probe into the thickest part of the steak from the side, slid in a foil pan with butter, thyme, rosemary, garlic, olive oil. I basted the steak with the melted liquid in the foil 2 to 3 times. The smell was amazing. Next up, start the Asparagus in the "Ghetto" steamer. Yeah that's right, colander in a pot with a little water in the bottom, 1/4 stick of butter and a little ground pepper. Don't judge, it works great. Internal temp hit 126 degrees, perfect for Medium Rare. Also, time to refresh my drink! Steak is done after a total of 35 minutes. It has never taken me so long to cook a Ribeye. But this thing is a Monster! "Ghetto" steamer doing its thing... Steak is perfectly cooked!!! Dinner is served. And for much less than $150. Tasted GREAT!!!!
  18. Glad to see there are several people that appreciate John for what he started here. I for one got into this about 5 years ago and if it were not for this forum I cannot say I would still be the "Guru" that I am. I've learned a lot from the good people on this forum including John and I think the man should be celebrated for what he started instead of ridiculed for whatever reason he does not want to continue. THANK YOU JOHN!!!!
  19. First of all, GREAT LOOKING COOK! So is a Cowboy Ribeye the same as a Tomahawk Ribeye? Just curious because I went to a restaurant recently called The Big Easy Winebar and Grill in Miami and they were charging $150 for a Tomahawk Ribeye (40oz and included 2 sides). Needless to say this peaked my interest but there is no way I am spending $150 for a steak that I'm pretty sure I can cook just as good if not better (thanks to everything I have learned on this forum).
  20. Great looking pies!!! Where did you get your peel? I have a wooden one and its a little thick on the end where you slip under the pizza.
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