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tuscanfoodie

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Everything posted by tuscanfoodie

  1. I want one of those baby joes so bad...but I bought a Vision at Costco two years ago, and I just sold a big 22in weber because I already have 3 grills plus an Argentinian parilla that I have never used. WTF.
  2. Because I work like a dog all day, every day. And when I have free time I'd rather be cooking or riding my motorcycle or spend time with my family or read a good book. Certainly I wouldn't want to spend time making coal. If I buy a bad bag, I'll buy a new one. Simple as that.
  3. Yes, this is what I normally do when I make chili. However, when I make a recipe for the very first time (like in this case) I like to follow it entirely, to see how it comes out. Again, decent chili, nothing spectacular.
  4. So I made this today. I let the meat marinate with the chile paste 24hours in the fridge, and then got it going in the kamado at 1pm. I cooked it until 5.30, which is more than APL recommends. I found that almost all of the cooking times he gives for his dishes err on the short side (the baked beans, the tenderloin, the potatoes), so I decided to play it safe. I checked it after three hours, and it was way too soupy for me, so I let it go for 4 1/2 hours, and the consistency was the one I wanted. I used four large chunks of mesquite, because I wanted a lot of smoke in the dish. Once again, I was disappointed though: the smoke was nowhere to be found in that chili. I am at my wits' end: if I can't get smoky flavors with four chunks of mesquite, I don't know what to do. (Before anybody asks: the chunks of mesquite are gone, and there was a lot of smoke during the cook). The chili was good, not fantastic. The meat was tasty and soft, but it was overall way too sweet for me (there is a lot of brown sugar in it). Also, in spite of all the chiles that go into it, this was the mildest chili I have ever made. I like my chilis hot (VERY hot: here's a recipe I came up with a long time ago), and the heat in this one was underwhelming. My wife - who's Belgian - commented that this chili reminded her more of the Flemish beer stew called "Carbonnade Flamande" than of a chili. I would have to agree with her. I don't see any particular reason to make this recipe again. I may try some other chili recipes in the Kamado, to see if I can get some darn smoke to get into them though. Here are a few photos: The meat after the marinade: The meat mixed with the chicken stock: The chili at the end of the cooking time: Plated:
  5. Got the chilies: found some New Mexican (as APL reccomends) and some Guajillo. Will do half and half. The New Mexican dried chili I bought are not green though, and look very red. It is the first time I use dried New Mexican chiles, as I have always used them fresh before, and they were green. Oh well.
  6. Most contests with prizes being awarded require that information.... yes, after and if you win. Not before...
  7. Why do you need to give all your details, address included? Nope. Not participating.
  8. Thanks for the heads up. I am entering my New Mexican green chili con carne or my Belgian Beer Stew recipe...will have to make up my mind!
  9. I just bought this Fogo Premium charcoal on Amazon. The review is pretty decent: http://www.nakedwhiz.com/lumpdatabase/lumpbag103.htm. 1.2$/pound.
  10. I agree...that was why I was mentioning the green chiles in a can!
  11. Royal Oak for me was such a disappointment: tiny pieces, full of wood which had not carbonized yet, so that you could see the paint of what seemed to be some type of construction trimming. And like you said, I have a very hard time controlling the temperature with RO. I like Cowboy for its smokiness and because it seems easier to maintain the temp. However, I am not done with my quest for the perfect lump...
  12. Bought the chuck roast today. Now I need to find the Mexican chiles. If I can't find them, I will resort to a mixture of canned green chiles and poblanos. I know, not the same thing, but one needs to be resourceful...
  13. I made them last night, and they came out very good. The recipe suggests to cook them 1hr-1 1/4hr at 325F. However, since I was also going to use the kamado to remake the pork tenderloin with peach glaze, which calls for a 450F temp give or take, I cooked the potatoes between 400F and 500F, and they still came out perfectly cooked after 80'. Which makes me wonder whether they would have come out alright had I cooked them at the suggested temperature. Anyway, a very easy dish that you can throw on the grill when you are cooking something else. Worth the 5' prep effort.
  14. I remade it tonight. And you know what? I left it marinade 12 hours vs the 3 hours of the first time I made it, and we all agreed that this time it came out less good than the first time. It was still very good, don't get me wrong: but the meat seemed drier. Go figure! Still, a very very good dish.
  15. I have used the "snake" method on my weber kettle, but I hadn't thought of using it on the kamado. Interesting.
  16. Thanks huronboy. I almost always cook on the top grill, because I put a pizza stone on the lower grill as a deflector if I don't need the space of two grills. For a 225F cook I would normally close the top lid down to 1 or even 0.5, and shut the bottom vent at 1. But obviously it depends on the day.
  17. Bummer re: the smoker tube :-( Bummer me too. Was curious about this.
  18. Yes, there is plenty of smoke coming out of the vent, and the chunks are gone when I check the wood...
  19. Thanks everyone for your replies and suggestions. I am going back to the drawing board, and will start playing with combinations of chunks/chips and stronger woods. I will report back in a few months!
  20. From the answers of those that have both a Weber and a Kamado my take away is that you get more smokiness with the Weber. I will just have to "lower" my smoky expectations, then. I am not complaining about how the food taste with the Kamado: I love it. I just wished it had more smoke, that's it. I guess it is also a question of palate. My wife doesn't like strong smoky flavors, and for her the dishes I make with the Kamado are perfect in terms of smokiness. So there's that too...
  21. Thanks everyone. I'll just keep trying. Just to specify: I am using CHUNKS, not chips. I am now using Royal Oak lumps. I have used oak, apple, cherry, hickory, mesquite wood. The flavor does change, but the level of smokiness (or lack thereof) doesn't. And this was what I feared:
  22. I have had the Kamado (vision) for two months now, and I have been using it at least 3-4 times a week. This is my first smoker. But I have a problem: I can't taste the smoke. It seems to me that all of my dishes come out without a real smokey flavor. None of them (ribs, pulled pork, mac and cheese, brisket) have a smokey flavor comparable to the one you can taste when you buy food from a BBQ place, for instance. This is a criticism that I have pretty much for all my dishes prepared in the kamado. I always expect them - want them - to be really smokey, but they never are. The smoke is barely there. Even when I get the (in)famous smoke ring, I just can't taste the smoke. And I have a pretty good palate, if I may say so myself, so that shouldn't be the issue. What am I doing wrong? Am I not using enough wood? For long (8-10 hours) I put 3-5 large chunks of wood. For brief (2-3 hours) cooks, I put 2-3. Or is this a silver lining feature of all dishes cooked in the kamados? Do other smokers - like the Weber - give more smokey flavor? Help, please.
  23. I made this tonight. The mac and cheese was good, but the smokiness was detectable only in the cheddar crust. Don't get me wrong: the recipe is very good, but I was expecting more smokiness. This is a criticism that I have pretty much for all my dishes prepared in the kamado. I always expect them - want them - to be really smokey, but they never are. The smoke is barely there. What am I doing wrong? This time I had put two large chunks of apple right there where the flame was, and the smoker was on only for 2 hours, so no chance I run out of smoke. Or is this a silver lining feature of all dishes cooked in the kamados? Do other smokers - like the Weber - give more smokey flavor? Anyway, here are a couple of photos. I added a sausage to the sauce:
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