Jump to content


Members Plus
  • Content Count

  • Joined

  • Last visited

Reputation Activity

  1. Like
    magician reacted to wickedcajun in Chicken in pie form   
    I love pot pies... Well, I love pie...period. Never have I made a pot pie, or a pie dough from scratch... Always just bought them... Never
    Used the dough recipe on my pastry mat... Handy to have!!!
    Made a simple filling with leftover chook and pantry items,
    Covered and crimped...
    My Lovely Bride wanted fancy, ,
    On the Primo (Bernie)@425 for 50min,
    Done!!! Cant believe I didnt burn the crust!
    Monje'.... Was well recieved...
    Tasty, shall make again... Just need to tweak the filling...
    Thanks for checking this out!!! And thanks to the gurus for making me want to do
    These things I wouldnt normaly do!!!
  2. Like
    magician reacted to PennHead in Tea Smoked Duck   
    For the July challenge I decided to give duck a try.  I had my brother pick up a Culver Farms White Pekin Duckling, Buddhist Style , at Saigon Oriental Market and Deli.  The employees gave him a few pointers on seasonings and recommended the Japanese yams to accompany the duck.  I saw many different versions of smoked duck and decided to try the tea smoked version.
    I rinsed the duck and left it uncovered in a tin pan overnight, then rubbed it with salt, pepper and garlic and put it back in the fridge for several hours.  I stuffed it with half an onion and a quartered orange and had old smokey holding @ 300.


    I placed whole tea leaves 1 cup uncooked rice and 1/2 cup brown sugar in foil and placed the pouch in the coals.

    I glazed the duck with a honey and soy mixture and put it on the grill.

    After and hour I added the yams and re-glazed the duck.

    Glazed it again after another 30 mins, the duck was small and cooking quicker than I expected.


    After I smoked the yams, I sliced them and seared them in the reserved duck fat.


    Thanks for looking.
  3. Like
    magician reacted to SciGuyTx in New Akorn owner   
    Hello all....I'm Juan...I live in the Houston area, I teach 7th grade science, I'm an avid cook... and today I will be receiving my new Akorn grill as it is on the truck and out for delivery!  
    I've been using my Weber with a Slow N Sear and I really do love it.  I'm on a shaving forum and one of the sub forums is on grilling/cooking....I saw many guys that are using Kamado's and the Akorn came recommended...I tried to find it locally at Walmart but none of the local ones carried in the store...the best price I found was $284 on Amazon so I went with that, the cover, a stone, and a cookbook.  I think it will be a great addition to my grill lineup.
    I'm looking forward to many cooks...and the advice I've already picked up here will be invaluable...my first question (I'm sure of many to come) is what would be the best seasoning method...or is there a link someone could provide?
    I have a bag of B&B lump charcoal ready to go....and after I season the grill I think I will go with ribs and wings!
  4. Like
    magician reacted to SciGuyTx in New Akorn owner   
    Here's a pic of my Akorn...wasn't sure I would like the brown but I think it looks great on the porch with the brick...and a shot of the ribs going on in all their smoky goodness!
    A pic of the corn going on the rack 3 hours in.

  5. Like
    magician reacted to Boomer in Blue Lives Matter   
    On our way back from Portland yesterday we noticed a few cars with this Blue painters tape on the rear window.
    We found out it is in support of Blue Lives Matter.
    We are doing our part to support these great people!

  6. Like
    magician reacted to bosco in Blue Lives Matter   
    boomer, you don't realize just how much that means to guys in my line of work.  I try avoiding all conversations pertaining to politics and religion.  
    As it has become a public symbol of support for law enforcement, its true meaning is the thin blue line that protects the citizens from the criminals. 
    I will not comment about my opinion as this is not the right forum to do this. I love BBQ and do not want to get upset with comments.  
    As we say before the start of each shift, we are the sheepdog, protect the heard and hold the line
  7. Like
    magician reacted to Bigs in Nothing but the money!   
    My Dry Aged NY strip with chimichurri.  Seriously, this was my first time trying and making chimichurri and man was it good!  It will not be the last time I make this.  
    Steak cooked medium on Akorn using Grill Grates, seasoned with fresh coarsely ground pepper and coarse sea salt..

  8. Like
    magician reacted to Deacon Blues in Nothing but the money!   
    Some pork chops (wife likes hers with avocado oil only, corn on the cob, and potatoes & onions on the Big Joe. I could not be happier with my big joe/ joe jr. combo.

  9. Like
    magician reacted to CeramicChef in Nothing but the money!   
    Made a pan of Mac-n-Cheese as a side dish for a party to which I was invited.  Standard Mac-n-Cheese that was kicked up with Hatch chillies, hamburger and spicy breakfast sausage, etc.  The poor dish didn't survive to see Round 2.  No leftovers and people were upset.  I'm screwed.  Now I have to make double the recipe if I'm to be invited back.  


    Thanks for looking.
  10. Like
    magician reacted to kmw20774 in First Cook   
    After burning a Bag of Fuel playing around with my Pit Boss Kamado I finally bit the bullet and cooked on it..  I had a 2 pound USDA PRIME Roast in the freezer that I thawed and put on the grill.. I was trying to get Pulled Beef but that didn't work but it was still very tender..  Learned a few lessons with this good... I took the roast off at 140 degrees to wrap in foil and left the top opened while doing that.. BAD CHOICE..  I went from 230 to 300 degrees but it ended up being good....

  11. Like
    magician got a reaction from CeramicChef in Smoked Salmon on TheBeast   
    Great job CC. Love smoked salmon.
  12. Like
    magician reacted to CeramicChef in Smoked Salmon on TheBeast   
    I've been craving smoked salmon lately, so the last time I was in Sam's Club, I bought a couple of fillets and cooked them last night for my dinner guests.
    Here is a pic of the fillets fresh from the packaging.

    I made up a dry brine of brown sugar, sea salt, freshly ground black pepper, cinnamon, and all spice.  Here are the fillets' covered with the mixture.

    I covered the dish and put it in the refrigerator for about 15 hours.  As you can see a great deal of moisture has been drawn out of the fish fillets.

    Rinse the fillets and pat them dry.  Then set the fillets on a drying rack back in the refrigerator for about 4 - 5 hours.  This is what your fillets should look like right before you place them in the cooking grate in your kamado.  

    And it's on to the cooking grate in TheBeast.  I smoked these fillets for about 2 hours @ 175F using Alder and Peach chunks.

    Here is a picture of the fillets right after they were pulled off the cooking grate.  You can tell they are dome by the little droplets of the cream colored liquid that you can see on the fillets.  

    Here is a closer picture of the cooked fillets.

    Finally, here is the plated shot.  The fillets were served with KK roasted potatoes and a vinegar based cole slaw, the recipe of which is posted in the recipe section.

    As you can see, Pete The Salt Pig heartily approves of us eating heart healthy.  
    This is an easy cook and only takes a few minutes prep time in the kitchen.  
    Thanks for looking.
  13. Like
    magician reacted to Jack. in Mignon Medallions w/ Thyme & Garlic Roasted Creamers   
    Three USDA Prime Filet Mignon medallions, about 1.5" thick, tied into rounds for even cooking and appearance.
    Seasoned with sea salt and freshly cracked black pepper and refrigerated 4 hours.
    Then 2 placed on a shallow plate of Pookie G's Aw-Sum sauce and allowed to soak up the goodness on both sides for about an hour. The remaining one not seasoned with the sauce as an experiment.
    Grilled hot on the KJ Jr. to an IT of 130* and plated with quartered red and yellow baby creamers tossed in thyme-infused EVOO, garlic salt and fresh thyme from the garden, a sherry/mushroom sauce, and steamed asparagus.
    All of the medallions had the same appearance, but the crust of the 2 marinated in Aw-Sum Sauce had a delightful peppery piquancy that made an otherwise not overly flavorful (although ridiculously tender) cut really delicious.
    Thanks for Looking and Happy Cooking.

    Sent from my iPad using Tapatalk
  14. Like
    magician got a reaction from Frosch in Baby backs and some other pics of recent cooks   
    Great lookin bones Frosch!
  15. Like
    magician reacted to Panchango in Nothing but the money!   
    Just a couple bone-in strips tonight.  90 seconds per side at 450F with a little coffee rub and roasted yellow squash.
    Simple and satisfying....

  16. Like
    magician reacted to Stilltime in Nothing but the money!   
    About 19# of pork butt went on at midnight. I'll be keeping tabs on the temp through iGrill overnight, should be done around 9-10am! Let cool until 11, pull it and feed 25-30 friends and family for my daughter's 2nd birthday party.
  17. Like
    magician got a reaction from Aussie Joe in Asian sticky ribs   
    Excellent job Joseph. Those look great.
  18. Like
    magician got a reaction from DerHusker in The Crunchy Guacamole Cheeseburger   
    Yes indeed!! Excellent job.
  19. Like
    magician got a reaction from jrow17 in Late night cooking on the Classic   
    Great looking meal. The avocado looks terrific.
  20. Like
    magician got a reaction from jrow17 in Delicious Chops on the Joe Jr.   
    Great lookin chops Jose. Buddy of mine in Memphis makes homemade pepper jelly. Gonna have to see if I can hit him up for some in November when I get up there.
  21. Like
    magician reacted to DerHusker in The Crunchy Guacamole Cheeseburger   
    It’s still July so I tried a new burger this evening. “The Crunchy Guacamole Cheeseburger” I had a leftover Buffalo patty and some buns from the Buffalo Buffalo Cheeseburger cook on Sunday.  I spread on some Crystal mayo and then placed on some thinly sliced carrot and celery. (The Crunch) I liked it so much from the Buffalo Buffalo Cheeseburger that I wanted it again.

    I then placed on the buffalo patty with 2 slices of sharp cheddar cheese.

    Then a heaping tablespoon of fresh made guacamole.

    Place on the lid and took it outside to take a plated pic.

    Thanks for looking.
  22. Like
    magician reacted to jrow17 in Delicious Chops on the Joe Jr.   
    These chops were seasoned with Pookie Gs seasoning and basted with some amazing Pepper Jelly. The Pepper Jelly was so good that I broke out a spoon and went at it, and this Pookie Gs seasoning has a fantastic flavor that IMO it would be perfect for pork, seafood, and chicken.
    The pork chops were delicious with the rub and jelly it created a little char on the sides that you couldn't stop eating. My wife wants me to make more of these pork chops soon.
    Thank you Wikedcajun!
    FB: Audra Pookie G's Certified Cajun Seasonings
    I am not affiliated[emoji4]
  23. Like
    magician reacted to Aussie Joe in Asian sticky ribs   
    Got some beef spare ribs put them in a pan mixed up some cinnamon sticks star of anise brown sugar ginger garlic oyster sauce and a mixture of rice wine vinegar and balsamic poured it over the ribs covered with foil and put on the Joe at 350f whilst that was going I boiled up and mashed some swede and parsnip I got a nice sour dough loaf and mixed it with cooked bacon thyme and maple syrup after 2 hours I unwrapped the ribs and put my mash onhalf an hour later and one to many drinks loland plated the ribs tasted great with the swede and parsnip mash
    Outback Kamado Bar and Grill♨
  24. Like
    magician reacted to DownSouth in First Brisket Ever   
    Ok, So I just posted this over at the kamado joe forums, but I still have to brag... I had never cooked a brisket until this past weekend. I decided, now that I have a good grill, it was time to give it a try. Probably could have done a better job on picking out a brisket as this one weighed a little over 11 lbs and I am sure I cut at least 3 lbs of fat off of it... But, it was worth it! Man, it was great!!!
    Cooked it at 250 for 4 hours with indirect heat. Then wrapped it and let it go for 2 more hours until the temperature hit 210. Pulled it and put it in a cooler to rest for an hour. This is the final result...

  25. Like
    magician reacted to Frosch in Baby backs and some other pics of recent cooks   
    I haven't been posting much on here lately but am still hunging around admiring all the great food you guys post.
    I made some baby backs on sunday that were really great. I used the EAT BBQ most powerful stuff run that added a touch of brown sugar too. Smoked over hickory at about 275 for about 3 hours and raised it up to about 300 for the last 30 mins and put on a brown sugar/water/ apple cider glaze every 10 mins for that last 30 mins. The glaze was good and want well with the run which is pretty peppery.
    Couldn't find part of my Mav 732 so went by stock thermometer. I also included some other recent pictures along with the ribs.

    Sent from my VS985 4G using Tapatalk
  • Create New...