Jump to content

Oly Smokes

Members Plus
  • Posts

    1,042
  • Joined

  • Last visited

  • Days Won

    1

Reputation Activity

  1. Like
    Oly Smokes got a reaction from skreef in Smoked Jerky   
    It just depends on how long you cook it. This jerky still has some chew to it. It's not completely leather tough. But like I said, if I do it again I'll probably take them off after 5 to 5 1/2 hrs instead.
    I really liked this marinade, you can really taste the teriyaki sauce, then you get some pretty good spice from the cayenne and red pepper flakes.
  2. Like
    Oly Smokes got a reaction from skreef in Smoked Jerky   
    Okay here's the recipe I used for the marinade.
    2 cups Worcestershire sauce
    1 1⁄2 cups teriyaki sauce
    1 cup soy sauce
    1 tablespoon sesame oil
    4 teaspoons onion powder
    2 teaspoons garlic powder
    1 teaspoon cayenne powder
    4 teaspoons black pepper
    1 tablespoon sea salt
    1 1⁄4 tablespoons red pepper flakes
    4 tablespoons brown sugar
    2 tablespoons honey
    1 tablespoon maple syrup
  3. Like
    Oly Smokes got a reaction from skreef in Smoked Jerky   
    Hey guys,
     
     
    Well today was an experiment cook for me, as I made my first attempt at making jerky. I love beef jerky and have wanted to try and make it myself, so I went for it.
     
    This was a pretty simple cook, just had to make sure you keep the dome temp very very low the entire time. Remember the goal is not to actually "cook" the meat, but to dry it out.
     
    I started prepping last night "Friday" and got the meat marinating, then left in the fridge over night until morning. 
     
    As I'm posting this the jerky is currently just cooling right now on the counter, so I have not tried it yet. But I'm curious. I think I may have overcooked it a little, especially since some of the pieces are a lot smaller or thinner than others. Oh well.
     
    So I hope you enjoy the photos.
     
     
     
     
    Friday night, getting started on the prep. Here we have a 2.3lb eye of round roast. I trimmed as much of the fat and silverskin as I could.

     
     
     
    Then I sliced it into about 1/4 inch thick slices. Then I cut those again in half. But now I wish I would of not cut them in half. Oops.

     
     
    Here is my marinade all made up. If anyone is interested in the recipe I will post it. 

     
     
    Got the beef and marinade into a gallon zip lock bag, and then put in the fridge over night.

     
     
     
    Saturday morning: Got the slices of beef out of the marinade and placed on wire racks to drip dry, while I got the big joe lit.


     
     
    Got the Big Joe stabled out at 150 degrees for this cook, with a couple good size chunks of hickory wood for extra smoke.

     
     
     
    Thought I'd snap a coupe pics of my two dogs and my son Riley hanging out with me on the deck as the jerky was smoking away. The black lab is the mom, and the yellow lab is one of her puppies we ended up keeping from her litter. 

     
     
    My son really likes to play with the dog's toys. Especially their big water bowl. lol


     
     
    The Big Joe stayed between 150-165 for the entire 6 1/2 hr cook. 

     
     
    After 6 1/2 hrs, I believe they were done. But I probably should of taken them off about an hour earlier. Some of the smaller pieces are really crumbly now. 


     
     
    Brought them inside and back on the wire racks to cool down. They smell really good from that marinade.


     
     
     
    Thanks for looking.
     
  4. Like
    Oly Smokes got a reaction from Run1stride2nd in Breakfast on the big joe. YES breakfast. lol   
    So I got the cast iron griddle and grate a few weeks ago, but I haven't used them yet, until today. I figured I'd try something different and make breakfast this morning.
    One lesson I did learn from this first cook on this, is to start a smaller fire and aim for a lower temp. This is what I was afraid of when using the cast iron because they absorb heat so much. So some of the food burned a little and cooked way faster than I wanted. I'll shoot for a lower temp next time.
    Anyways enjoy the pictures everyone. Don't forget to click on the pictures to enlarge them. they look better once you click on them.
    Thanks,
    Blair
    Getting the ingredients ready for the hash browns "chunky style" lol

    To start off, I threw the chopped potatoes into the cast iron skillet.

    After about 25 min or so until the potatoes started getting soft, I threw in the bell peppers


    Next, a couple of jimmy dean sausage patties. I love this stuff.


    Love the crust you get from cast iron.

    After searing the sausage for a few min on each side, I wrapped in foil and set to the side.
    Next up the star of the show, PANCAKES. HA HA . These are made from scratch with "real buttermilk"

    Getting bubbly..

    These cooked really fast, the cast iron was way to hot. Had a couple burn pretty bad.

    Nice golden brown

    Breakfast is served with a glass of oj on the side.

    Added the butter and syrup. Time to dig in

    Thanks for looking everyone.
  5. Like
    Oly Smokes got a reaction from Marty in Breakfast on the big joe. YES breakfast. lol   
    So I got the cast iron griddle and grate a few weeks ago, but I haven't used them yet, until today. I figured I'd try something different and make breakfast this morning.
    One lesson I did learn from this first cook on this, is to start a smaller fire and aim for a lower temp. This is what I was afraid of when using the cast iron because they absorb heat so much. So some of the food burned a little and cooked way faster than I wanted. I'll shoot for a lower temp next time.
    Anyways enjoy the pictures everyone. Don't forget to click on the pictures to enlarge them. they look better once you click on them.
    Thanks,
    Blair
    Getting the ingredients ready for the hash browns "chunky style" lol

    To start off, I threw the chopped potatoes into the cast iron skillet.

    After about 25 min or so until the potatoes started getting soft, I threw in the bell peppers


    Next, a couple of jimmy dean sausage patties. I love this stuff.


    Love the crust you get from cast iron.

    After searing the sausage for a few min on each side, I wrapped in foil and set to the side.
    Next up the star of the show, PANCAKES. HA HA . These are made from scratch with "real buttermilk"

    Getting bubbly..

    These cooked really fast, the cast iron was way to hot. Had a couple burn pretty bad.

    Nice golden brown

    Breakfast is served with a glass of oj on the side.

    Added the butter and syrup. Time to dig in

    Thanks for looking everyone.
  6. Like
    Oly Smokes got a reaction from ASFx in Breakfast on the big joe. YES breakfast. lol   
    So I got the cast iron griddle and grate a few weeks ago, but I haven't used them yet, until today. I figured I'd try something different and make breakfast this morning.
    One lesson I did learn from this first cook on this, is to start a smaller fire and aim for a lower temp. This is what I was afraid of when using the cast iron because they absorb heat so much. So some of the food burned a little and cooked way faster than I wanted. I'll shoot for a lower temp next time.
    Anyways enjoy the pictures everyone. Don't forget to click on the pictures to enlarge them. they look better once you click on them.
    Thanks,
    Blair
    Getting the ingredients ready for the hash browns "chunky style" lol

    To start off, I threw the chopped potatoes into the cast iron skillet.

    After about 25 min or so until the potatoes started getting soft, I threw in the bell peppers


    Next, a couple of jimmy dean sausage patties. I love this stuff.


    Love the crust you get from cast iron.

    After searing the sausage for a few min on each side, I wrapped in foil and set to the side.
    Next up the star of the show, PANCAKES. HA HA . These are made from scratch with "real buttermilk"

    Getting bubbly..

    These cooked really fast, the cast iron was way to hot. Had a couple burn pretty bad.

    Nice golden brown

    Breakfast is served with a glass of oj on the side.

    Added the butter and syrup. Time to dig in

    Thanks for looking everyone.
  7. Like
    Oly Smokes reacted to Rob L in Kamado Joe Jr wood cart build   
    Update pic

  8. Like
    Oly Smokes reacted to Ben S in Forkish SD pizza on the JR. Pic heavy!   
    I have been wanting to try this for a while, now it is time to share!
    I started by making sourdough pie from Ken Forkish's new book The Elements of Pizza. I have really enjoyed this book; it has enabled my to up my pizza game! I will not give away his recipe out of respect for the author. I will say it is a 70 % hydration sourdough.

    First mixing of the dough

    Post second kneading

    Dough after the bulk rise

    Dough divided before shaping

    Shaped dough resting in an oiled container

    Proofed dough ready to stretch
    Meanwhile light up the joe Jr.

    Deflector with SS nuts as spacers

    Second heat deflector/ pizza stone.
    With this setup, the thermometer was resting on the pizza stone, no good, flip over the heat deflector frame and now the pizza stone sits just above the felt line. See photo below

    I was shooting for done temps of 650 F, but parenting happened, so the pizzas went on at 750 F.
    Back to the pizza prep.

    Stretch the dough onto parchment.

    Enjoy the ease of store bough sauce.

    Two cheese, two pepperoni

    Cooking! 2-3 minute pies.






    These were some of the best pies I have ever made! This may become a weekly staple in my house!
  9. Like
    Oly Smokes reacted to Big Dawg in Anyone on this site live in or near San Antonio?   
    If you don't mind heading a little bit east on I-10, City Market in Luling has some great sausage, brisket and homemade bbq-sauce!
  10. Like
    Oly Smokes reacted to rwhinton in Anyone on this site live in or near San Antonio?   
    Buzzie's Barbecue is in Kerrville, about 60 miles up I-10. His brisket won one of those BBQ comps.
    But while in SA, partake of the TexMex and the Riverwalk.
  11. Like
    Oly Smokes reacted to Silicon Sam in Anyone on this site live in or near San Antonio?   
    You come to Austin and eat Barbecue, and if you go to San Antonio, partake in the Mexican food there.
     
      I eat in SA fairly often, and I can't think of a BBQ place I would go my way out of to eat at.
     
     Lockhart is not too terribly far from SA.  You may want to venture up to New Braunfels and try Coopers BBQ. An offshoot of the Coopers in Llano, as well as Austin.
  12. Like
    Oly Smokes reacted to King19 in Anyone on this site live in or near San Antonio?   
    I live in SA
    There are plenty of options that will satisfy you with out having to travel
    The Granary at the Pearl
    Two Bros Meat Market
    BBQ Station
    Just a few
    Just wait till you get your hands on a proper brisket and egg breakfast taco
    Burger joints chesters and longhorn cafe
    But the Tex Mex is where
    We will fatten you up nicely
  13. Like
    Oly Smokes reacted to hashtag in Pizza Pinwheels   
    That looks delicious. I'd destroy that.
    I bet you could do these two things to help it hold better.
    1. Refrigerate the dough. Roll it with the pin when it is cold.
    2. Once the toppings are on and it is rolled, put it in the freezer for 30-45 minutes to firm up. Then slice it into the pinwheels.
  14. Like
    Oly Smokes got a reaction from JoeC in Ribs   
    Very nice
  15. Like
    Oly Smokes reacted to PennHead in Pizza Pinwheels   
    Looks good, gonna have to try those.
  16. Like
    Oly Smokes got a reaction from Smoke and Awe in Pizza Pinwheels   
    Hey everyone,
     
    So this will be my entry for this month's pizza challenge. I wanted to try and do something a little different than the traditional pizza, so I went with pizza pinwheels.
     
    Now I have to be honest here, this was nowhere even close to the prettiest meal I've ever made. In fact before cooking it, I thought it looked down right disgusting haha. You'll see in the pictures.
     
    I know the old saying goes, you eat with your eyes first. But the good thing was is that it tasted good. 
     
    So I will be posting this into the "challenge" thread as well. 
     
    I think I learned a few things about this cook that didn't work so well. So if I do it again sometime I'll try a couple different things.
     
    So anyways guys, here's my cook for tonight.
     
    Enjoy.
     
     
     
     
     
    This is the flour I use on all my pizza cooks. I get it from amazon, and it comes from Naples, Italy. The dough recipe I use is a true Neopolitan style crust. I really like how it comes out. Very light and holds up to high heat very well.

     
     
    After kneading.

     
     
    Form into a ball.

     
     
    Place back into an oiled bowl. Covered with a towel and placed in the oven for at least 2 hours to rise.

     
     
    Used my KJ Classic tonight. Decided to move it out from under my gazebo tonight. It was such a nice day/night and felt like cooking in the sunshine.

     
     
    After rising for about 2 1/2 hrs, dump the dough onto the floured counter. Fold over a couple times by hand.

     
     
    I cut the dough ball in half, then rolled it out into a rectangle.

     
     
    Put down some of my homemade pizza sauce.

     
     
    Then a good heavy dose of fresh shredded mozzarella cheese.

     
     
    Then I chopped up some slices of pepperoni into very small pieces.

     
     
    Then the rest of the toppings. I got some italian sausage, onion and green peppers all chopped up very small.


     
     
    Starting to roll it all up.


     
     
    Sliced it up into about 1 inch thick pieces. NOW I KNOW I KNOW, THESE LOOK ABSOLUTELY DISGUSTING. BELIVE ME I WASN'T HAPPY HOW THEY TURNED OUT. LOL

     
     
    The KJ getting nice and hot, soaking the pizza stone.

     
     
    Using parchment paper always works better for me instead of cornmeal. A lot less messy too. So these went on the super hot pizza stone for about 6 min or so.

     
     
    Almost done, getting nice and bubbly.


     
     
    Plating up, with a bowl of some of the remaining pizza sauce for dipping.


     
     
    Final shot.

     
     
     
     
    Thanks for looking.
     
     
     
  17. Like
    Oly Smokes got a reaction from wickedcajun in Pizza Pinwheels   
    Hey everyone,
     
    So this will be my entry for this month's pizza challenge. I wanted to try and do something a little different than the traditional pizza, so I went with pizza pinwheels.
     
    Now I have to be honest here, this was nowhere even close to the prettiest meal I've ever made. In fact before cooking it, I thought it looked down right disgusting haha. You'll see in the pictures.
     
    I know the old saying goes, you eat with your eyes first. But the good thing was is that it tasted good. 
     
    So I will be posting this into the "challenge" thread as well. 
     
    I think I learned a few things about this cook that didn't work so well. So if I do it again sometime I'll try a couple different things.
     
    So anyways guys, here's my cook for tonight.
     
    Enjoy.
     
     
     
     
     
    This is the flour I use on all my pizza cooks. I get it from amazon, and it comes from Naples, Italy. The dough recipe I use is a true Neopolitan style crust. I really like how it comes out. Very light and holds up to high heat very well.

     
     
    After kneading.

     
     
    Form into a ball.

     
     
    Place back into an oiled bowl. Covered with a towel and placed in the oven for at least 2 hours to rise.

     
     
    Used my KJ Classic tonight. Decided to move it out from under my gazebo tonight. It was such a nice day/night and felt like cooking in the sunshine.

     
     
    After rising for about 2 1/2 hrs, dump the dough onto the floured counter. Fold over a couple times by hand.

     
     
    I cut the dough ball in half, then rolled it out into a rectangle.

     
     
    Put down some of my homemade pizza sauce.

     
     
    Then a good heavy dose of fresh shredded mozzarella cheese.

     
     
    Then I chopped up some slices of pepperoni into very small pieces.

     
     
    Then the rest of the toppings. I got some italian sausage, onion and green peppers all chopped up very small.


     
     
    Starting to roll it all up.


     
     
    Sliced it up into about 1 inch thick pieces. NOW I KNOW I KNOW, THESE LOOK ABSOLUTELY DISGUSTING. BELIVE ME I WASN'T HAPPY HOW THEY TURNED OUT. LOL

     
     
    The KJ getting nice and hot, soaking the pizza stone.

     
     
    Using parchment paper always works better for me instead of cornmeal. A lot less messy too. So these went on the super hot pizza stone for about 6 min or so.

     
     
    Almost done, getting nice and bubbly.


     
     
    Plating up, with a bowl of some of the remaining pizza sauce for dipping.


     
     
    Final shot.

     
     
     
     
    Thanks for looking.
     
     
     
  18. Like
    Oly Smokes got a reaction from MarkM2 in Pizza Pinwheels   
    Hey everyone,
     
    So this will be my entry for this month's pizza challenge. I wanted to try and do something a little different than the traditional pizza, so I went with pizza pinwheels.
     
    Now I have to be honest here, this was nowhere even close to the prettiest meal I've ever made. In fact before cooking it, I thought it looked down right disgusting haha. You'll see in the pictures.
     
    I know the old saying goes, you eat with your eyes first. But the good thing was is that it tasted good. 
     
    So I will be posting this into the "challenge" thread as well. 
     
    I think I learned a few things about this cook that didn't work so well. So if I do it again sometime I'll try a couple different things.
     
    So anyways guys, here's my cook for tonight.
     
    Enjoy.
     
     
     
     
     
    This is the flour I use on all my pizza cooks. I get it from amazon, and it comes from Naples, Italy. The dough recipe I use is a true Neopolitan style crust. I really like how it comes out. Very light and holds up to high heat very well.

     
     
    After kneading.

     
     
    Form into a ball.

     
     
    Place back into an oiled bowl. Covered with a towel and placed in the oven for at least 2 hours to rise.

     
     
    Used my KJ Classic tonight. Decided to move it out from under my gazebo tonight. It was such a nice day/night and felt like cooking in the sunshine.

     
     
    After rising for about 2 1/2 hrs, dump the dough onto the floured counter. Fold over a couple times by hand.

     
     
    I cut the dough ball in half, then rolled it out into a rectangle.

     
     
    Put down some of my homemade pizza sauce.

     
     
    Then a good heavy dose of fresh shredded mozzarella cheese.

     
     
    Then I chopped up some slices of pepperoni into very small pieces.

     
     
    Then the rest of the toppings. I got some italian sausage, onion and green peppers all chopped up very small.


     
     
    Starting to roll it all up.


     
     
    Sliced it up into about 1 inch thick pieces. NOW I KNOW I KNOW, THESE LOOK ABSOLUTELY DISGUSTING. BELIVE ME I WASN'T HAPPY HOW THEY TURNED OUT. LOL

     
     
    The KJ getting nice and hot, soaking the pizza stone.

     
     
    Using parchment paper always works better for me instead of cornmeal. A lot less messy too. So these went on the super hot pizza stone for about 6 min or so.

     
     
    Almost done, getting nice and bubbly.


     
     
    Plating up, with a bowl of some of the remaining pizza sauce for dipping.


     
     
    Final shot.

     
     
     
     
    Thanks for looking.
     
     
     
  19. Like
    Oly Smokes got a reaction from rogerfromco in Pizza Pinwheels   
    Hey everyone,
     
    So this will be my entry for this month's pizza challenge. I wanted to try and do something a little different than the traditional pizza, so I went with pizza pinwheels.
     
    Now I have to be honest here, this was nowhere even close to the prettiest meal I've ever made. In fact before cooking it, I thought it looked down right disgusting haha. You'll see in the pictures.
     
    I know the old saying goes, you eat with your eyes first. But the good thing was is that it tasted good. 
     
    So I will be posting this into the "challenge" thread as well. 
     
    I think I learned a few things about this cook that didn't work so well. So if I do it again sometime I'll try a couple different things.
     
    So anyways guys, here's my cook for tonight.
     
    Enjoy.
     
     
     
     
     
    This is the flour I use on all my pizza cooks. I get it from amazon, and it comes from Naples, Italy. The dough recipe I use is a true Neopolitan style crust. I really like how it comes out. Very light and holds up to high heat very well.

     
     
    After kneading.

     
     
    Form into a ball.

     
     
    Place back into an oiled bowl. Covered with a towel and placed in the oven for at least 2 hours to rise.

     
     
    Used my KJ Classic tonight. Decided to move it out from under my gazebo tonight. It was such a nice day/night and felt like cooking in the sunshine.

     
     
    After rising for about 2 1/2 hrs, dump the dough onto the floured counter. Fold over a couple times by hand.

     
     
    I cut the dough ball in half, then rolled it out into a rectangle.

     
     
    Put down some of my homemade pizza sauce.

     
     
    Then a good heavy dose of fresh shredded mozzarella cheese.

     
     
    Then I chopped up some slices of pepperoni into very small pieces.

     
     
    Then the rest of the toppings. I got some italian sausage, onion and green peppers all chopped up very small.


     
     
    Starting to roll it all up.


     
     
    Sliced it up into about 1 inch thick pieces. NOW I KNOW I KNOW, THESE LOOK ABSOLUTELY DISGUSTING. BELIVE ME I WASN'T HAPPY HOW THEY TURNED OUT. LOL

     
     
    The KJ getting nice and hot, soaking the pizza stone.

     
     
    Using parchment paper always works better for me instead of cornmeal. A lot less messy too. So these went on the super hot pizza stone for about 6 min or so.

     
     
    Almost done, getting nice and bubbly.


     
     
    Plating up, with a bowl of some of the remaining pizza sauce for dipping.


     
     
    Final shot.

     
     
     
     
    Thanks for looking.
     
     
     
  20. Like
    Oly Smokes got a reaction from Boomer in Pizza Pinwheels   
    Hey everyone,
     
    So this will be my entry for this month's pizza challenge. I wanted to try and do something a little different than the traditional pizza, so I went with pizza pinwheels.
     
    Now I have to be honest here, this was nowhere even close to the prettiest meal I've ever made. In fact before cooking it, I thought it looked down right disgusting haha. You'll see in the pictures.
     
    I know the old saying goes, you eat with your eyes first. But the good thing was is that it tasted good. 
     
    So I will be posting this into the "challenge" thread as well. 
     
    I think I learned a few things about this cook that didn't work so well. So if I do it again sometime I'll try a couple different things.
     
    So anyways guys, here's my cook for tonight.
     
    Enjoy.
     
     
     
     
     
    This is the flour I use on all my pizza cooks. I get it from amazon, and it comes from Naples, Italy. The dough recipe I use is a true Neopolitan style crust. I really like how it comes out. Very light and holds up to high heat very well.

     
     
    After kneading.

     
     
    Form into a ball.

     
     
    Place back into an oiled bowl. Covered with a towel and placed in the oven for at least 2 hours to rise.

     
     
    Used my KJ Classic tonight. Decided to move it out from under my gazebo tonight. It was such a nice day/night and felt like cooking in the sunshine.

     
     
    After rising for about 2 1/2 hrs, dump the dough onto the floured counter. Fold over a couple times by hand.

     
     
    I cut the dough ball in half, then rolled it out into a rectangle.

     
     
    Put down some of my homemade pizza sauce.

     
     
    Then a good heavy dose of fresh shredded mozzarella cheese.

     
     
    Then I chopped up some slices of pepperoni into very small pieces.

     
     
    Then the rest of the toppings. I got some italian sausage, onion and green peppers all chopped up very small.


     
     
    Starting to roll it all up.


     
     
    Sliced it up into about 1 inch thick pieces. NOW I KNOW I KNOW, THESE LOOK ABSOLUTELY DISGUSTING. BELIVE ME I WASN'T HAPPY HOW THEY TURNED OUT. LOL

     
     
    The KJ getting nice and hot, soaking the pizza stone.

     
     
    Using parchment paper always works better for me instead of cornmeal. A lot less messy too. So these went on the super hot pizza stone for about 6 min or so.

     
     
    Almost done, getting nice and bubbly.


     
     
    Plating up, with a bowl of some of the remaining pizza sauce for dipping.


     
     
    Final shot.

     
     
     
     
    Thanks for looking.
     
     
     
  21. Like
    Oly Smokes got a reaction from PennHead in Pizza Pinwheels   
    Hey everyone,
     
    So this will be my entry for this month's pizza challenge. I wanted to try and do something a little different than the traditional pizza, so I went with pizza pinwheels.
     
    Now I have to be honest here, this was nowhere even close to the prettiest meal I've ever made. In fact before cooking it, I thought it looked down right disgusting haha. You'll see in the pictures.
     
    I know the old saying goes, you eat with your eyes first. But the good thing was is that it tasted good. 
     
    So I will be posting this into the "challenge" thread as well. 
     
    I think I learned a few things about this cook that didn't work so well. So if I do it again sometime I'll try a couple different things.
     
    So anyways guys, here's my cook for tonight.
     
    Enjoy.
     
     
     
     
     
    This is the flour I use on all my pizza cooks. I get it from amazon, and it comes from Naples, Italy. The dough recipe I use is a true Neopolitan style crust. I really like how it comes out. Very light and holds up to high heat very well.

     
     
    After kneading.

     
     
    Form into a ball.

     
     
    Place back into an oiled bowl. Covered with a towel and placed in the oven for at least 2 hours to rise.

     
     
    Used my KJ Classic tonight. Decided to move it out from under my gazebo tonight. It was such a nice day/night and felt like cooking in the sunshine.

     
     
    After rising for about 2 1/2 hrs, dump the dough onto the floured counter. Fold over a couple times by hand.

     
     
    I cut the dough ball in half, then rolled it out into a rectangle.

     
     
    Put down some of my homemade pizza sauce.

     
     
    Then a good heavy dose of fresh shredded mozzarella cheese.

     
     
    Then I chopped up some slices of pepperoni into very small pieces.

     
     
    Then the rest of the toppings. I got some italian sausage, onion and green peppers all chopped up very small.


     
     
    Starting to roll it all up.


     
     
    Sliced it up into about 1 inch thick pieces. NOW I KNOW I KNOW, THESE LOOK ABSOLUTELY DISGUSTING. BELIVE ME I WASN'T HAPPY HOW THEY TURNED OUT. LOL

     
     
    The KJ getting nice and hot, soaking the pizza stone.

     
     
    Using parchment paper always works better for me instead of cornmeal. A lot less messy too. So these went on the super hot pizza stone for about 6 min or so.

     
     
    Almost done, getting nice and bubbly.


     
     
    Plating up, with a bowl of some of the remaining pizza sauce for dipping.


     
     
    Final shot.

     
     
     
     
    Thanks for looking.
     
     
     
  22. Like
    Oly Smokes reacted to JaxxQ in Joe Jr. Goes Camping   
    My wife and I did our annual camping trip to Cedar Grove in the Sequoia Kings Canyon National Park, Since it was just 2 of us on this trip I brought Kamado Joe Jr and my Weber Jumbo joe, as it turned out all I needed was the Jr. We stayed 4 nights using it for all our cooks, 


    We had a visitor on our 1st night

    Baked potatoes & Filet's

    Breakfast Sausage and left over potato's

    2 Half Chickens & Corn

    TriTip & Sweet Peppers

    Left over TriTip and Twice Baked Potato's

  23. Like
    Oly Smokes reacted to JoeC in Ribs   
    Had some people over to celebrate my Mother's birthday on Saturday.  Figured two racks and some mac and cheese would feed the small gathering.  Trimmed up the ribs and had two nice pieces from the tips.  Ribs took about 5 hours and got the occasional apple juice spritzing.  The tips got maybe two hours of smoke then got wrapped to get nice and tender.  Figured i got shred the tiip meat for the mac and cheese.  Made a sweet bbq sauce with the right amount of heat to keep everybody's pallet happy.  Made a mac and cheese with some gouda and swiss.  Needless to say, the big boss lady was pleased with her birthday meal.  
     

     

     

     

     

     

  24. Like
    Oly Smokes reacted to DerHusker in Dog Days of Summer – Again!   
    Having plenty of leftover Hot Dog Chili from Friday I decided to remake all 3 of my favorite dogs. The first time I made them, the buns were huge and came apart as I was plating them up. (That’s why you couldn’t see the dog in two of them)
     
    I started out by making up some Cherry Dump Cake Cobbler. Here are the ingredients.

    Buttered up my Dutch Over and dumped in the cherry filling and cake mix.

     

    I leveled it out some and then sprinkled on some cinnamon and brown sugar.

    I then thinly sliced a stick of butter and placed it on top.

    I put in in my preheated, to 325, kamado for 35 minutes covered and 5 minutes uncovered. Here it is done.

    I then put on some hot dogs and 1 brat.

    While they were cooking we heated up the chili and got out all the condiments. Turned the dogs.

    While they were finishing cooking I got out the sesame seed buns and when everything was ready, I made up the dogs and poured myself a Modern Times Blazing World Hoppy Dank Amber Ale. From left to right is a Chili Cheese Dog, a Chicago Dog and finally a Bratwurst with Mustard and Sauerkraut. All served up along with some corn on the cob, some fresh cut watermelon and cherry cobbler a la mode.

     

     

     

    I starved myself all day because I knew I was making these and they again didn’t disappoint.
     
    Thanks for looking.
  25. Like
    Oly Smokes got a reaction from TKOBBQ in Pizza Pinwheels   
    Hey everyone,
     
    So this will be my entry for this month's pizza challenge. I wanted to try and do something a little different than the traditional pizza, so I went with pizza pinwheels.
     
    Now I have to be honest here, this was nowhere even close to the prettiest meal I've ever made. In fact before cooking it, I thought it looked down right disgusting haha. You'll see in the pictures.
     
    I know the old saying goes, you eat with your eyes first. But the good thing was is that it tasted good. 
     
    So I will be posting this into the "challenge" thread as well. 
     
    I think I learned a few things about this cook that didn't work so well. So if I do it again sometime I'll try a couple different things.
     
    So anyways guys, here's my cook for tonight.
     
    Enjoy.
     
     
     
     
     
    This is the flour I use on all my pizza cooks. I get it from amazon, and it comes from Naples, Italy. The dough recipe I use is a true Neopolitan style crust. I really like how it comes out. Very light and holds up to high heat very well.

     
     
    After kneading.

     
     
    Form into a ball.

     
     
    Place back into an oiled bowl. Covered with a towel and placed in the oven for at least 2 hours to rise.

     
     
    Used my KJ Classic tonight. Decided to move it out from under my gazebo tonight. It was such a nice day/night and felt like cooking in the sunshine.

     
     
    After rising for about 2 1/2 hrs, dump the dough onto the floured counter. Fold over a couple times by hand.

     
     
    I cut the dough ball in half, then rolled it out into a rectangle.

     
     
    Put down some of my homemade pizza sauce.

     
     
    Then a good heavy dose of fresh shredded mozzarella cheese.

     
     
    Then I chopped up some slices of pepperoni into very small pieces.

     
     
    Then the rest of the toppings. I got some italian sausage, onion and green peppers all chopped up very small.


     
     
    Starting to roll it all up.


     
     
    Sliced it up into about 1 inch thick pieces. NOW I KNOW I KNOW, THESE LOOK ABSOLUTELY DISGUSTING. BELIVE ME I WASN'T HAPPY HOW THEY TURNED OUT. LOL

     
     
    The KJ getting nice and hot, soaking the pizza stone.

     
     
    Using parchment paper always works better for me instead of cornmeal. A lot less messy too. So these went on the super hot pizza stone for about 6 min or so.

     
     
    Almost done, getting nice and bubbly.


     
     
    Plating up, with a bowl of some of the remaining pizza sauce for dipping.


     
     
    Final shot.

     
     
     
     
    Thanks for looking.
     
     
     
×
×
  • Create New...