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BraddyMac

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About BraddyMac

  • Birthday 07/13/2014

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  • Gender
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  • Location:
    Washington, DC
  • Grill
    Kamado Joe

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  1. Ditto, I use the same. Sent from my iPhone using Tapatalk
  2. A quick thought having read through this thread a bit... maybe don't slice it so thin... as you shave off the edge when you carve it off the rack anyway... Cut the shoulder into 1 inch slices... Marinate. Skewer alternating pork and pineapple, Cook. Just a thought. Sent from my iPad using Tapatalk
  3. Got Dam that looks good. Wifey doesn't know it yet, but my big joe gets a spinner for my bday in July. Woof! This is getting done at my house! Sent from my iPad using Tapatalk
  4. Hi, Hopefully this goes in this forum. Apologies if I'm off target. Would love to give the KJ charcoal a go but can't find it locally. I'm in the northern suburbs of DC, in Maryland. Anyone have a local source, in stock? Thx!! Sent from my iPhone using Tapatalk
  5. Upright, on a beer can, with a crushed aluminum pan under the grate. I used a Negra Modelo someone brought by our last cookout. Sort of the Coors Light from South of the Border! Very light tasting beer. I used the X-Rack to get the deflectors up for higher heat, which gave me less room under the grate for a drip pan. In the end, the fire jumped up to 390 due to some additional duck-fat fuel hitting the fire when some missed the pan. Next time I won't raise the deflectors so there's more room for the pan.
  6. A little light on pics this time, added a new mutt to the pack this week and she's been keeping us busy... she's a rescue, we're quite pleased with how well she's adjusting and fitting in with the hound and cat. First time duck cook, was really happy with this one... Duck was a frozen, brined, super market bird. 5lbs, $2.99/lb. Low risk for a first time effort. Thawed the duck on Saturday, rinsed it off well, then used my jaccard to lightly pierce the skin front and back. I drizzled a little oriental ponzu sauce, then ground some fresh black peppercorns. Then it went into the beer fridge uncovered to dry out a bit. Fired up the big joe today, duck went on at 330 degrees, sitting up on a beer can. Mixed a jar of orange marmalade with some fresh squeezed orange juice, soy sauce, honey, and a squeeze of siracha to make it interesting into a sauce pan,brought it to a simmer and let it go 15-20 minutes. About an hour and 45 minutes in, duck was at 175 in the thigh... i brushed my orange sauce on the duck and let it carmelize. When I pulled the duck, it looked like this : Made some white rice, sliced some onions and red peppers and treated them to a hot skillet and a drizzle of orange sauce... final taco had a bit of rice, duck, Asian style fajita peppers and onions, spring onions, and a drizzle of hoisin sauce... Pretty darn good!!! Duck was moist and tender, and the skin was to die for!! The taco was a great way to build up the flavor in a bite size form factor. I think I'll keep my eye open for other duck ideas and then when I find an outlet for a better duck, I'll be ready to go! And because I'm short a few pics of the cook, I'll toss a few other shots in. Here's the new mutt... freshly shaved belly from being spayed. And here's the hound... both are exhausted from a busy day getting to know one another! Thx for looking! Sent from my iPhone using Tapatalk
  7. Olive oil, salt pepper. I tossed the chorizo into the big joe with the ribs for 10-15 minutes to firm it up so it wasn't raw, then sliced it and added to the sprouts, and tossed a handful of raw walnuts in then roasted at 350-400 in the big joe when the ribs came off. Tasty! Sent from my iPad using Tapatalk
  8. Baby Backs adapted from Rick Bayless "More Everyday Mexican"... Brussels just something I thought sounded good. Ribs were Big Joe at 225 w/Forgo and Applewood Chunks for 2 hours, then 2 wrapped in paper, then 1 hour of continual saucing unwrapped. Everyone loved them, next time I'll do 1 hour wrapped to add a little snap back into the meat... No sliced money shot... folks dug right in. Brussels were done on Big Joe after the ribs came off, temp brought up to 375/400. 30 minutes or so... Ribs getting started... Ancho paste rub.., Ribs right as they were coming off... Sweet Ancho BBQ glazed... And the Brussels, ready to eat! Thx for looking! Sent from my iPhone using Tapatalk
  9. Try... Qtensils KQX-044 Innerflow Series Ventilated Kamado Grill Cover, 44-Inch https://www.amazon.com/dp/B00KB8P3KS/ref=cm_sw_r_sms_c_api_.vYXyb9QV9DNV It's the one on the left (I didn't buckle the straps and it still never blows off) Sent from my iPhone using Tapatalk
  10. Fits like a glove, really heavy duty quality... $30. Grill Dome VC-S-1000 Small Cover https://www.amazon.com/dp/B004JF60DS/ref=cm_sw_r_sms_c_api_asYXybB83KYCQ It's the one one the table to the right.., Sent from my iPhone using Tapatalk
  11. Continuing our journey of non-traditional grilled meals... Grilled organic pita, grilled lettuce, grilled boneless skinless chicken breast (Montreal chicken seasoning), home made yogurt dill taziki, and sliced cherry tomatoes. Low fat, lots of flavor, lean protein. Extremely satisfying. This salad was dinner. No pics of grilling the pita (too fast), but here's the rest... Thanks for looking, Cheers! Sent from my iPhone using Tapatalk
  12. Super easy too! Give it a shot! Sent from my iPhone using Tapatalk
  13. Been a while since I've posted, but still linger a ton and enjoy everyone's sharing. Been working on Kamodo as Oven cooking, trying to take entire meals typically done stove top and oven to Big Joe and Jr outside. Here's some crab stuffed mushroom caps and asparagus done on Big Joe. Set the fire bowl up with the divider, filled one side with lump. Lit in a few places with alcohol/cotton balls. KH cast iron grate went over the fire, up high. Normal grate on the indirect side. Dome temp 400-425, cooler on the indirect side. Crab cakes picked up from the local fishmonger. All lump, really firm and clean and not goopy with mayo. As good as I'd make from scratch. So good it's not worth my time to make myself. Popped the stem off the portobello caps, plop the crabcakes on, top with some smoked paprika for color and a little drizzle of EVOO. 25 minutes on the indirect side. Asparagus was EVOO and seasoning to the cast iron till done to our preference, which means some blackened spits and you can pick it up with your fingers and it will bend a bit but still has a bite. Pics below... thx for all of the sharing that keeps me thinking of new ideas!!! Sent from my iPhone using Tapatalk
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