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dh14ster

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Everything posted by dh14ster

  1. Husky, You are killing it, my friend! I love how you are able to take traditional Czech cuisine and adapt it to the Joe. I remember those rich brown gravies from my time in Czechia, looks like you nailed it. When I lived in Germany a few years back, none of my German friends had ever had American barbecue, and when they did, they went crazy over it. Do your Czech friends react the same way? Great job, and best of luck in your catering business. Looks like the Kamado Joe has made quite the contribution! dh14ster
  2. Jark, no I have not, but it is on my to-do list. Meathead has a recipe on Amazingribs for it, I'll check it out. It sounds great, and I love the relatively unknown regional specialties like Alabama White Sauce, Cornell Chicken, Spiedies, etc., so it's on the list. Thanks for the tip.
  3. That sounds like a lot of work for a great meal. One of the things I love about kamado cooking is getting an idea and figuring out how to make it work through experimentation, trial and error, and practice. You'll get it down and it will it will become a go to recipe and process. I need to get a wok.
  4. Looks good enough to eat! I'm a fan as well. Ever since I figured out how to do it, I've been dry-brining and spatchcocking yardbird. The last time we had whole chickens I pulled the whole 2 of them and finished with Alabama White Sauce. There was barely a crumb left, big hit!
  5. Those look great, John. Great creative touch, thanks for sharing.
  6. Hi hurdleguy (hahaha no pun intended), We're still finalizing the plans for the table, and will build the table over the spring. If you can wait a few of months, I will give you my brackets when we're done since I won't need them any longer. I'll let you know how the plan evolves. It's a long story, but two of us are building this from about 100 miles apart, so we get together and work on it when we can. v/r Dave H.
  7. Keeper, indeed, as much as I love cooking it at home, there is no substitute for a legit Greek restaurant. In Germany there were at least 3 good options in our city. Our favorite was Taverne Niko. Niko's food was great, and he would come check on all his customers, and have a drink with you along the way.
  8. Keeper, Thank you for the tip. I love Greek food too, and have visited Aki Petretzikis' Kitchen (https://akispetretzikis.com/en), but not Kalofagas. I will definitely check it out. Aki is a bit of a showman, but I have found the recipes I have tried to all be pretty manageable and tasty. There is nothing like fresh homemade Tzatziki... I remembered the Jerusalem book after you mentioned it last year and made a gift of it to myself for Christmas. It is absolutely an amazing resource. I believe I enjoy the recipes as much as the stories that go along with them. When I bought my first kamado in spring 2013 after a couple of decades cooking chicken, burgers, and dogs on propane, I just wanted to be able to make my own low and slow barbecue after repeatedly being disappointed by the local barbecue scene. Never did I imagine that we can cook these types of dishes in the kamado as well. Where I live there is not a really good Greek option, so it is fun to be able to have the tools, resources, and willingness to try it on my own. Cheers, Dave in the Blue Ridge
  9. Doc: At your age, you would benefit from a Mediterranean diet. Me: Mediterranean, eh? Greece is Aegean, Ionian, but technically Mediterranean. Okay, Doc, I got this, but will need some help. I enlisted my daughter to help. Upon my request, she made saffron rice, which was great, but not as great as her lemon rice pilaf, which kills it. Greek salad, of course, with the last of our garden tomatoes and peppers of the season. And on the Joe, Himalayan salt block lemon and Greek seasoned grilled swordfish. Complemented by a Sauvignon Blanc from Bordeaux. Definitely some of the best swordfish ever. Thanks, Nik!
  10. Oh yeah, corn bread, butter beans, country ribs, and an Ole Miss win! BOOM!
  11. Looks delicious! I've sliced off fingertips, too, with my mandoline, but always with some degree of apprehension, got back on the horse. They work great, but no kidding, really can be dangerous. Do not mix well with alcohol lol. Nice, healthy dish here.
  12. A.O., How about doing it in the Joe in a Dutch oven with the lid off for part of the cook, or sometimes I'll smoke a chuck roast before committing it to the Dutch oven in the kitchen for pot roast. The Joe is basically an oven, and with Dutch oven it becomes an improved crock pot. Whatever you do, I'm sure it will be fantastic.
  13. Looks great, JeffieBoy. I'm with you, brother, early morning getting the smoke going and bringing the kamado up to temp with a nice cup of coffee... oh, yeah!
  14. GrillinBrew, We tried to get it from Wayfair: https://www.wayfair.com/outdoor/pdp/sunjoy-13-ft-w-x-13-ft-d-solid-wood-patio-gazebo-lkjp2861.html?piid=46321565 But 6 months in, after the delivery date kept getting pushed back, and poor communication and response to our inquiries, we finally cancelled and ordered it through Lowes: https://www.lowes.com/pd/Sunjoy-Natural-Wood-Finish-Wood-Octagon-Gazebo-Exterior-12-ft-x-12-ft-Foundation-13-ft-x-13-ft/1002665232 Lowes told me it would be delivered in 3 days; I got my veterans' discount and 2 days later it was in my driveway. Mine is 13'x13' but there is a wide range of different sizes. Here's hoping you have better luck than I did.
  15. John, indeed. When I was teleworking, the flexibility of being able to take a break to visit the grilling space and get the fire going while working was the best.
  16. When I moved back from Germany to Virginia in August of 2020, I knew I wanted to build a new grilling space (Grillplatz in German) in the back yard of our new home. I started out getting unpacked and it wasn't much. Next, had to get a fence to contain the animals and the outdoor furniture that was beginning to arrive from overseas. Score! Got a great deal on a slightly used (4x) Kamado Joe . At least one member on this forum busted on me about my hardstand lol Next, gotta get some overhead cover to protect the equipment and the cook! Okay, so now we are going to do something about the hardstand, because I had plenty of mud when I was in the Army hahaha. The crew excavated and my daughter, her boyfriend, my buddy, and I did the pavers. Turned out pretty good if I do say so myself. Some of these pictures are sideways, don't know what I can do about that. So first meal looks a little crowded but that's because we have 7 people eating at a 4 person table. A low sitting wall and fire pit are going on the other side after I build a table for the Joe and possibly a small bar. We are getting there. And, I am really enjoying the views from my kitchen. I hope you enjoyed this.
  17. Simple is good. Ribeyes from the local Harris-Teeter, Montreal Steak Seasoning, reverse sear using the CI griddle. Always a hit!
  18. A.O., I got one of these a few years ago and love it: https://www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K/ref=sr_1_7?crid=1MGU1WF6OY02A&dchild=1&keywords=lodge+5+qt+cast+iron+dutch+oven&qid=1635688529&sprefix=lodge+5+qt%2Caps%2C171&sr=8-7 It's 5 quart and the lid can be used for a frying pan/skillet. It doesn't have a long handle and fits inside a kamado perfectly. I've also used the lid for deep dish pizza on the Joe. I got the cast iron because I can use it in either the oven (great for stews, braising, and a bread-making machine!) or on the Joe. Hope that is helpful, dh14ster
  19. John, Thanks for sharing this. Usually I just carve and serve the yardbird and save the leftovers for later, but the last time I cooked one on the Joe, I stripped the meat from the bones like you did here to serve as barbecued (Alabama White Sauce) chicken. I didn't weigh it, however, so I can't comment on how much actual meat there was, but you give us a good idea. Even though the yield seems low, it still costs out favorably compared to a barbecue joint or prepared in a grocery store deli for what I'm sure was some delicious grilled chicken.
  20. Jack, thank you for your compliment. I agree completely about swordfish and grilling. This was really moist and tender, could not have been better. When I was a kid, we would go visit my grandmother in Connecticut and Dad would always get get clams, scallops, and swordfish, so I was spoiled from an early age. Grandma would fry it, and more recently I have learned to grill it. I hope you are able to find some in Arizona my friend.
  21. dman, that looks great, well done! Getting ready for the Steelers tonight, I made Greek salad and grilled Greek seasoned swordfish steaks while my daughter provided her special rice pilaf. It certainly got us ready.
  22. I love my half moon cast iron griddle. One more tool in the box. Can't speak to the soapstone, but the cast iron does pretty much ever thing I need it to.,
  23. Beauty. Those look great. Chicken thighs are one of the most underappreciated cuts out there but never let one down.
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