Jump to content

KaBudokan

Members Plus
  • Content Count

    58
  • Joined

  • Last visited

Profile Information

  • Gender
    Not Telling
  • Grill
    Akorn

Recent Profile Visitors

882 profile views
  1. Yup - picked some up at the Whitehall Lowe's.
  2. Yeah - that's a bummer. I literally live 5 minutes down the road, so sort of a no-harm-no-foul situation for me. I had originally been planning on buying a Big Joe at the show, but lately I think I've been swayed in the direction of a Weber Summit Charcoal for my purposes. The road-show-no-show seemed like another sign that I am meant to go the Weber route. lol I picked up a bag of KJ charcoal at Lowe's for $20 to try out. If I like it and the roadshow makes it to time, I'll probably load up on a bit more when they're around.
  3. I went in to buy some charcoal and found the same thing. I was told by a random Costco guy (Friday afternoon) that he thought the KJ rep had appendicitis and had emergency surgery. Was told to call - they were possibly even looking at rescheduling for next week. I have no idea whether any of this is accurate, but that's what I was told...
  4. Unfortunately, it went before I could get there. My son was sick today, and with the drive and stuff, I had to wait until my wife was around. She had someone come over with cash before then. Wasn't meant to be...
  5. Hey everyone! I haven't been here in a while. I've had an Akorn for 3 or 4 years, and while it's worked well, it's starting to show its age, even though I've kept it covered, etc. We're in the process of buying a new house. I had planned on keeping my eye out for the KJ roadshow dates at Costcos in the spring and buying a KJ as a housewarming gift to myself. Of course, in the meantime, I've randomly been keeping my eye out for other deals. There's a used KJ Big Joe that popped up for sale about an hour away. The owner said it was purchased in 2016, but confirmed it does have the airlift hinge. (I thought that was a 2017 innovation, but she said it has it.) It seems to have the older style vent on the top, so maybe it was a transition model in between introducing all of the new features in 2017? She states there are no issues and everything is in good shape. She's willing to sell for $650. As much as the timing sucks for me (we're closing in about 3 weeks and need to do some renovations on the new house), it seems like this is a good deal, and maybe I should just go for it. Looks like a new Big Joe would run me about $1400 at the roadshow, IF they happen to come around to our area. Thoughts? Kicks in the right direction? Thanks.
  6. Thanks everyone. Today I took the leftovers to my buddy's house and made short rib nachos. Diced the meat, placed it on top of the chips with sharp cheddar on top, then baked it at 400 until melted. Served it with fresh salsa, guacamole, and creme fraiche. I've never seen something go so quick at a party! My buddy, the host, didn't get any of the first round, but was able to pick up a couple of tiny pieces of short rib left on the baking sheet. He couldn't get over the huge flavor that was in that one tiny little piece of meat!
  7. I was recently inspired by Maxhawk's cook over in this thread: http://www.kamadoguru.com/topic/12928-beef-short-ribs-on-the-big-joe/ I mentioned in my post there that I had some short ribs in the freezer, and I pulled them out on Friday to cook them on Saturday. I had big plans for cooking and hanging with my 3-year-old son while my wife was out for the day with her mom. We accomplished almost everything on our list, except for the flying a kite, since there was no wind to be found. I hope you don't mind the wave of photos - with my wife not around, I didn't have to put up with the funny looks she gives me when I'm snapping pictures of my food in all stages of prep! I'm a photographer anyway, so I tend to document everything. We did get out for a bike ride in the late morning, and you can see that it was terribly exhausting for Colin. We got home, I fed him lunch, and I got started on dinner. I had 3 decent-sized ribs that I cleaned up a bit. The short ribs got a little bit of olive oil, and then I applied a steak rub on them. What steak rub? Good question! It was a rub I had sitting in a container in the cupboard for a little while, and I don't remember exactly which one it was. Might have been a take on Meathead's rub - dunno! I'm pretty sure it was a hybrid of a traditional steak rub with a little bit of barbecue rub goodness in there (paprika, etc.). Either way - I figured it would work, right? I fired up the Akorn with a few chunks of cherry wood mixed in. (Cherry just smells so good!) Got it stabilized right around 240, and put the ribs on around 1:30. That was a little bit behind schedule, but that's the way it goes with a toddler running around! I was figuring maybe 6 hours or so. My plan was to bring the ribs up to around 205 internal. Being my first time with these on the smoker, I was guesstimating timing based on a few reads I had done online. I didn't take a look at them until around 5:00. Looking good! The temp had been fluctuating just a bit, but I kept it in the 225-250 range all day. Not long after this, the ribs hit the stall. They were at 162. Then 162. Then 160. Then 158. Then 160. Then 160. Stuck there for about an hour. I am patient. Colin and I had made a farm market run to find something for sides, and I picked up some acorn (Akorn?) squash and asparagus - both locally grown. Before prepping those, I fed Colin some spaghetti. (He is not as patient as Daddy.) I prepped the Squash and threw it on the Weber around 7. I needed a higher temp for the squash, so I decided to just do that on the gas grill. Sorry - not Kamado, but it looks pretty enough to include anyway... Pierced the squash with a fork, loaded it up with local honey, salt, pepper, nutmeg, and coriander. Topped it off with butter. Got them started. Inspired by the original thread, I decided to do a glaze. I didn't really want the maple honey glaze of the original, so I tweaked the "Steakhouse Glaze" from my friend Dave Joachim's killer cookbook, "Mastering the Grill." Glaze consisted of A1, Ketchup, Brown mustard, EVOO, Garlic, and my additions of bourbon and brown sugar. I cooked the glaze a little to burn off the alcohol. Opened the vents up to crank the heat a little and put the glaze on. Checked the squash. (In one of my saddest cooking moments ever, the squash on the right lost all the honey and butter when I moved them to the rack to make room for the asparagus later...) Caught the boy in the golden hour. Prepped the asparagus (EVOO, salt, pepper). This might have been the best asparagus I've ever had - which I am totally attributing to the quality and freshness of the asparagus from the local farm. Ribs almost done... (This was right about when my wife got home and commented on how smoky it was, which of course, had only happened in about the last 5 minutes from cranking the vents for the glaze.) Asparagus is on... (also on the Weber) Finally pulled the ribs and brought them in. I let them rest for a little bit, but not long. Total cook time was right around 7 hours. The money!!! And the aftermath. So... the ribs were pretty amazing. I was clearly going for a steakhouse flavor, and it was a pretty excellent marriage between steakhouse and barbecue. I would definitely say they were up there with some of the better briskets I've had in my day. The glaze was good, but not necessary. You can see in the pictures how juicy these were. Not sure if I would do the glaze next time or not. Maybe! Turned out my wife had eaten with her mom (at Wendy's!?!?!), so she didn't even eat them that night! The leftovers are turning into short-rib nachos with sharp cheddar, homemade guac, and homemade creme fraiche for a friend's Memorial Day party tomorrow. Snacked on a bite or two while I cut them up, and even cold they were absolutely over the top. I highly recommend throwing some shorties on the kamado and letting them take the long, slow ride. Hope you enjoyed my epic overshare!!!
  8. My vote would be a smoked ribeye from a cookbook I borrowed and no longer have. It was a southern bbq cookbook with signature dishes from various famous restaurants - mostly hole in the wall places. Rub it in a traditional bbq rub, then smoke the whole roast for about an hour to a hour and a half. Then cut it into steaks and cook like a regular ribeye. Won't get anywhere near 125, but will give it a hint of smoky goodness at the edges.
  9. Glad this post floated back up to the top. My wife has made various plans for the long weekend that don't involve any fun cooking, but she's away tomorrow. I just pulled some short ribs out of the freezer. My agenda (with my 3-year-old assistant) for tomorrow no consists of: Eggs and homemade bacon for breakfast Bike ride with the boy Come home and make a quick lunch Light the Akorn and throw on the short ribs I just pulled out of the freezer Put the boy down for a nap Drink a beer and watch the smoke puff gently out of the vent Go to the park and fly a kite Eat short ribs Sounds like a perfect father + son Saturday. Pretty psyched now! Thanks for the inspiration!
  10. I did the Kreg jig/screws for my table. They work great.
  11. When I built my table ( http://www.kamadoguru.com/topic/13541-akorn-cedar-and-stainless-table/ ),I knew I didn't want to do wood. Cleanup and lack of heat resistance seemed incongruous with my uses with hot grates around, grease, etc. I looked around for a scrap of granite, but found the cost prohibitive for my purposes. (I built a table for an Akorn - hard for me to justify a $1000 table for a $250 grill.) Even when I found a scrap of granite that someone had ripped out for cheap, the cost of having it cut professionally was expensive. (And the slab was sold out from under me anyway.) My other option I searched for simultaneously was stainless. I ended up finding a top on Craigslist for $30 that someone had sitting around for years and never got around to using. The stainless is pretty awesome. Incredibly easy to clean. I set hot grates on it without a second thought. I've picked up a few scratched here and there but don't really care anymore. It's really a great surface near a grill.
  12. Picked up a couple of tuna steaks the other night, and it seemed like a good time to try out the weber charcoal baskets I picked up to use for direct searing right under the grate of my Akorn. Marinaded the tuna for about 1/2 hour in EVOO, bay seasoning, lemon juice, and lime juice. Seared for about 2 minutes per side. (The coals weren't blazing hot just yet, but I was hungry!) I cooked my wife's for a little bit longer, because, well, she doesn't know any better. Just getting her to eat fish is a feat in and of itself. She liked it though. I loved it, but I love tuna. Served with some wild rice and grilled asparagus with bursted tomatoes. (EVOO, salt, pepper, lemon juice added once pulled off the grill.) Pretty killer meal that's ready in a hurry!
  13. Yeah - I've never had an issue cooking at high temps, I've just always taken my time getting there...
  14. This ^^^^^^^^^^^^^^^^^ this ^^^^^^^^^^^^^^^^^^^^ this ^^^^^^^^^^^^^^^^^^^^ Two things you can forget about ever needing to use with any kamado grill: lighter fluid and those chimney starters. There is zero need. The vents on a kamado ensure proper air flow for the fire you need. They are a different beast than the other grill we all used prior. They require different techniques. Fortunately they are easier techniques that don't require complex steps. Keep it simple and you'll profit. My experiences are identical to what Bigs instructs above. Cool. I was too attached to the low and slow method (which I have down), so I don't think I've ever put in more than 3 starters. If the weather holds up today I'll give it a go tonight. Thanks for the feedback everyone!
×
×
  • Create New...