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Smoke and Awe

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  1. Like
    Smoke and Awe got a reaction from lnarngr in Pork Picnic Roast with Cracklins   
    Wishing I had a party planned so I could make this as it looks and sounds like something I could eat all by myself but shouldn't.
  2. Like
    Smoke and Awe got a reaction from Marty in Akorn Jr. has a new cart   
    I agree that this is a beautiful cart.  For my Akorn Jr., I use a stainless steel mesh basket insert for the charcoal, and just lift it out, shake it over an ash bucket, and replenish with new charcoal as needed.  Rarely ever need to unlatch the bottom ash basket.  

  3. Like
    Smoke and Awe got a reaction from JeffieBoy in Akorn Jr. has a new cart   
    I agree that this is a beautiful cart.  For my Akorn Jr., I use a stainless steel mesh basket insert for the charcoal, and just lift it out, shake it over an ash bucket, and replenish with new charcoal as needed.  Rarely ever need to unlatch the bottom ash basket.  

  4. Thanks
    Smoke and Awe got a reaction from Jlg in Akorn Jr. has a new cart   
    I agree that this is a beautiful cart.  For my Akorn Jr., I use a stainless steel mesh basket insert for the charcoal, and just lift it out, shake it over an ash bucket, and replenish with new charcoal as needed.  Rarely ever need to unlatch the bottom ash basket.  

  5. Like
    Smoke and Awe got a reaction from lnarngr in Nothing but the money!   
    You know you're a kamado guru when you'd rather cook your own birthday dinner!  Happy Birthday, Dave.
  6. Like
    Smoke and Awe got a reaction from JeffieBoy in Nothing but the money!   
    If you want to fix something so easy and SO GOOD, find a Jenni-O Turkey Breast, and don't do anything to it except thaw and cook with a little wood smoke of your choice.  I used cherry, one small lump in my Akorn Jr.  I cut each breast half off the bone and then slice across tomorrow for potluck dinner.  You'll get a gravy packet as well, and making stuffing on the side with that gravy would be, oh my dear gurus, it would be a belly buster.  They are already brined, and extremely tender.

  7. Like
    Smoke and Awe got a reaction from PennHead in Nothing but the money!   
    I'm tired of buying the baked beans I like, which are B & M, so made my own today.  I know, after all this time.  But I now have an Instant Pot pressure cooker, so I'm trying new things and new ways with that.  For the beans, I did them an hour in the pressure pot, and finished an hour on the kamado at 300 degrees.  Small batch, just right.

  8. Like
    Smoke and Awe got a reaction from Brick Pig in Nothing but the money!   
    I'm tired of buying the baked beans I like, which are B & M, so made my own today.  I know, after all this time.  But I now have an Instant Pot pressure cooker, so I'm trying new things and new ways with that.  For the beans, I did them an hour in the pressure pot, and finished an hour on the kamado at 300 degrees.  Small batch, just right.

  9. Like
    Smoke and Awe reacted to John Setzler in Some Simple Fish   
    I bought a 3lb Salmon filet at Sam's Club yesterday.  I decided to portion it out into smaller pieces for multiple uses.  Today's cook was a couple filets pan seared in some lemon butter.  I salted/peppered both sides of each filet.  I preheated the pan on the grill and melted 4 tablespoons of butter.  After the butter started to brown a little,  I put the fish in.  After searing one side for about 5 minutes, I flipped the fish, added some lemon zest to the top of the fish, and then added about 4 tablespoons of lemon juice to the pan.  I spooned the pan sauce over the top of the fish several times as the cook finished.  I transferred the cooked fish to a dish and then poured the remaining pan sauce over the top... garnished with a little chopped parsley....
     

     

     
     
  10. Like
    Smoke and Awe got a reaction from ckreef in Georgia Special Sausage and Grits w/ Shrimp   
    Oh boy, this meal really speaks to me and I might have to do some shopping.  Thanks for the inspiration.
  11. Like
    Smoke and Awe reacted to ckreef in Georgia Special Sausage and Grits w/ Shrimp   
    Yesterday I was walking through Walmart (Yea I know - LOL) and they had one of those cooking stations setup. I almost never try the food at those stations but there was two old ladies urging me to try some sausage. We hadn't eaten lunch yet and I'll admit I was a bit hungry at the time so I walked away chewing on a piece of sausage they had cooked. 
     

     
    Turned out it was pretty good sausage. We were already planning on having shrimp and grits for dinner so why not add some sausage. I cooked the sausage and shrimp  in a wok basket on the 16" KK. Meanwhile Mrs skreef cooked the grits and made a spicy tomato cream sauce. 
     
    Grits with melted Asiago cheese in a pool of the tomato cream sauce with grilled sausage and shrimp. A quick and easy meal that tasted delicious. 
     

     
     
     
  12. Like
    Smoke and Awe reacted to Bongowillie in Spin Spun Spam   
    SPAMALAMADINGDONG BABY
  13. Like
    Smoke and Awe reacted to daninpd in Spin Spun Spam   
    Wow.  I can't believe I'm saying those are some great pictures of Spam.  And accepting the fact that there was no alcohol involved. 
  14. Like
    Smoke and Awe reacted to KismetKamado in Spin Spun Spam   
    Mic drop.....
     
     
     
     
     
     
     
     
     
    Alright.... I’m still not entirely sure how I ended up with Spam spinning on my rotisserie at 10 pm on Thanksgiving night.  I can tell you it is a rather unexpected end to a long story and alcohol was not involved.... at least not to begin with when the plan was hatched.....  In any case, it happened and I have the pics to prove it. 
     
    Since I had the KK parked around 250 all day, I thought I may as well let her ride and cook something else.   Prep work was pretty simple. Crack open the can. Shake vigorously until it pops out. Stab rotisserie rod through and good to go. No forks needed. 
     

     
    Decided to call it a night after 4 hours. 
     

     
    Sliced it up this morning....  Someone who knows it all suggested a Spam Benedict might be nice... and I had everything on hand including leftover bernaise from Thanksgiving dinner, so I started prepping for that. 
     
    I was careful to cut it against the grain with my fugly @Ben S custom. Also sliced some onion and peppers. 
     

     
    Got everything going in my carbon steel pan. 
     

     
    Toasted an English muffin and put a nice whole grain mustard cheddar on it, making a nice landing spot for the sautéed veggies and Spam. 
     

     
    I ultra fried the Spam. I can’t stand mushy. This was crunchy. 
     

     
    Next in were the eggs. 
     

     
    All plated up with the eggs and some bernaise and a little garlic Serrano hot sauce. 
     

     
    This was actually really good.  Really really good. 
     

     
    Man I hate it when those “know it all” people are right. 
  15. Like
    Smoke and Awe reacted to KismetKamado in A 4 grill Thanksgiving   
    Oh my.... you should try @skreef‘s pineapple casserole!  I found the recipe in the desserts section I think and tried it for my copy cat cook. It was very very good.
     
  16. Like
    Smoke and Awe reacted to ckreef in A 4 grill Thanksgiving   
    @Smoke and Awe like Kismet said you definitely need to give Mrs skreef's pineapple Caserole (desert recipe) a try. Super easy to make and a favorite around the house. For you and your husband just cut the recipe in half.
     
  17. Like
    Smoke and Awe got a reaction from ckreef in A 4 grill Thanksgiving   
    This is definitely a "because I can" cook!!  But I've never heard of a pineapple casserole.  Everything else yep, I'm there.
  18. Like
    Smoke and Awe reacted to ckreef in A 4 grill Thanksgiving   
    The full menu:
     
    Turkey 
    Honey Baked Ham
    Mashed potatoes 
    Gravy
    Carrots 
    Stuffing
    Cranberries 
    Green bean casserole 
    Candied yams
    Mac and cheese 
    Sweet Hawaiian rolls
     
    For desert:
    Irish coffee 
    Pineapple Casserole 
    Pumpkin pie 
    Chocolate pie. 
     
    A large portion of this was cooked outside on 4 different grills. 
     
    Turkey, carrots and gravy in the WFO 
     

     
     
    Green bean casserole and Pineapple Caserole on the 19" KK 
     

     
     
     
    Candied yams on the 16" KK. 
     

     
     
     
    Mac and cheese on the Primo Oval Jr 
     

     
     
    I'm stuffed and we have plenty of leftovers
     
     
     
  19. Like
    Smoke and Awe reacted to DerHusker in A very Tri Tip kind of Day!   
    It’s been a while since I last cooked anything let alone posted a cook. Sorry for that but life is just very busy and hectic for us these days.  It’s also been a while since I’ve had Tri Tip and it recently went on sale, so I picked up this 3.79 lb. behemoth.

    I took it out of the package and trimmed it up a little.

    I them minced some fresh Rosemary from my garden.

    I rubbed it down with some Worcestershire sauce, then some fresh ground salt, some fresh ground black pepper, some steak seasoning and finally the minced Rosemary.

    I wrapped this up in plastic wrap and let it rest in the fridge for 6 hours. I then made up some Tzatziki with I also let rest in the fridge for 6 hours.

    Around 4:00 I started prepping the Redhead for the cook. I started by spreading a layer of red oak chunks in the bottom of the Vortex ring.

    Around 5:00 I lit up a chimney of lump and poured it over the oak chunks. I place the Tri Tip off to the side and let it slowly come up to an I.T. of 113 degrees.

    I then took it off and loosely tented it with foil. I then opened up the vents and let the Vortex go nuclear!  (Here a pic without the flash so you can see it)

    I then placed the Tri Tip on the CI grate for 3 minutes per side.

     

    I then brought this in and let it rest for 10 minutes before slicing.

    While that was happening I sliced up some veggies.

    I then sliced the Tri Tip in half along the seam where the grain chances direction.

    I then thinly sliced each half across the grain.

    OH YUM!
     

    I had purchased some nice Pita bread so I made a Tri Tip Pita sandwich.

    Delicious!
  20. Like
    Smoke and Awe reacted to CentralTexBBQ in ‘LameDay’ Turkey   
    Plated. 
     

     

     

     

     

  21. Like
    Smoke and Awe reacted to CentralTexBBQ in ‘LameDay’ Turkey   
    Sleep now. Blueberry pancakes tomorrow. 
  22. Like
    Smoke and Awe reacted to KismetKamado in Thanksgiving Minus the Gobble   
    Well, Mr. KK and the KK Jr-ette’s don’t like turkey..... so..... we always have something other than Turkey for Thanksgiving. Sometimes I do a bird for good measure, but this year I didn’t bother since I spun a breast a couple weeks ago and got my turkey sandwich fix in. 
     
    So Thanksgiving at the Kk household had some oink, some moo and a surprise mystery ingredient cook. 
     
    First of all, I made an impromptu decision to spin a small ham before putting the moo on. I had a small glitch with my rotisserie last cook and didn’t want to chance a spendy piece of cow.  At least I’ll have some sort of sandwich meat leftovers. 
     

     
    So that spin went well and I went ahead and put on the rib roast. 
     
    Prepped it and put it in the KK rotisserie basket. The Meater worked well on the ham cook (maiden voyage) so I was excited about using it for the rib roast. 
     

     
    And on to the kamado....
     

     
    Made another batch of these Brazilian cheese rolls John posted about recently. These are too easy and dangerously good. 
     

     
    Realized I had some zucchini in the fridge and decided to add a zucchini gratin inspired by ckreef’s cooks over the summer. So very good and were perfect in my little individual cast iron pots. 
     

     
    Also roasted a few baby potatoes and did prosciutto wrapped asparagus.  Sides were done inside. It was pretty windy and I didn’t feel like dealing with firing up one of the kamados on the lower patio. 
     
    Prime rib just prior to pulling. The KK held like a rock right around 250 the whole cook. Mr. KK wanted a low heat cook instead of a higher temp roast. Used a little chunk of pecan, cherry and maple. 
     

     
    Mr. KK sliced up an extra thick piece for himself out of the middle.  
     

     
    My plate.... had a little bit of bernaise to dip asparagus and prime rib into in the middle of the plate. 
     

     
    It it was a low key day for us with a late dinner.  I miss the traditional Thanksgiving meals of my childhood.... but this is ok too. 
     
     
    And then, after dinner, there was a mystery spin.... more on that in a separate post to come....
     

  23. Like
    Smoke and Awe got a reaction from CentralTexBBQ in Still cookin'; not just lookin'. Pork Sirloin bone-in roast   
    I know it's turkey time, but somehow my taste buds have been craving a good roast pork.  Found this nice little bone-in sirloin roast in the markdown bin, so thought I'd try out my margarita mix brine with a rub heavy on the paprika, and garlic clove inserted in the meat.  I have trouble keeping the sirloin IT at a lower temperature, because I really want it to have the mouth feel of a butt, but the marinade helped, and I pulled it at 145.  Just a little pecan and apple for smoke.  I did the dry rub as a paste, then marinated in straight margarita mix for 24 hours.  Roasted at 300-325 degrees.  Weather's going to turn and I'm only making rolls for Thanksgiving, but looking forward to all of your posts about what you cooked.

  24. Like
    Smoke and Awe reacted to CentralTexBBQ in ‘LameDay’ Turkey   
    Light years away from my Kamado’s, I am in my daughter’s new apartment in El Paso after helping her move in. They DO NOT allow charcoal grills of any kind. Meaning, the only options for cooking a turkey is either an electric oven (Yuck!) or a gas grill (Yuckier!). I have a 12 pounder that I’m going to attempt to coax greatness out of by using pecan chips on the gasser. At least I’ll have a nice view of the mountains as I cook. 
     
    On on the menu: turkey, cornbread dressing  (~Paula Deen’s recipe), green beans, brussel sprouts, Mac and cheese, cranberry sauce (my recipe), mashed taters (unfortunately, she prefers them to sweet potatoes). Desserts= sweet potato pie (because sweet potatoes have to be in there somewhere, lemon pound cake. 
     
    PS- can’t figure out what has happened to my home state in that so many people are buying pumpkin pie at the stores!!! Ick 
  25. Like
    Smoke and Awe reacted to John Setzler in The Heritage Farms Cheshire Pork Ham Project   
    And this project is complete...  
     
    I learned a lot from this that I will carry forward.  I am going to do another ham starting Friday from a pork picnic.  
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