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  1. basic chili

    Instead of just using Chili powder in the above recipe I have discovered something to take it up a level. Mexican seasoning blend 4 T Chili Powder 3 T Ground Cumin 3 T Ground Coriander 2.5 t Garlic Powder or garlic granules 3 T Smoked Paprika or regular paprika 3 T Dried Oregano 1 T Sea Salt flakes 1 t Black Pepper
  2. my best beef stew

    this dish is quite scalable. you could go with a smaller roast ..say 2.5 lbs. ..and tomatoes ( 28 OZ tin ) and 12 oz bottle beer. Also I like to add a couple of bay leaves in the cook which is optional. no army here but I freeze mine in portions as a way to quicken up meal prep. for the cook I did I filled five freezer bags with almost 1.25 lbs of stew each. one bag along with some sides like carrots, potato wedges, a green, rice or crusty bread should be good for a dinner for two, and usually it is just me and one of my kids or me and my mom.
  3. my best beef stew

    six hours on low in the crockpot and the meat was just sumptuous. juicy and tender with a bit of chew. I added a couple T of RWV to finish and about 8 oz. of thinly sliced sauteed mushrooms. I didn't find a need to adjust any thing else like salt. after it cooled a little, I just picked the whole ceramic pot out of the crockpot cooker and placed it in the fridge to store it overnight. tomorrow I'll divide it up and freeze portions. You will notice that I did not add carrots and potatoes, because I prefer to eat them fresh and not from frozen. the gravy came out perfectly rich and just the right consistency and the flavor is very comforting and gets even better when the stew is made a day or two ahead.
  4. my best beef stew

    I am actually making this today and it is slow cooking right now as I am sipping barking squirrel. ingredients about 1/2 C AP flour ( for dredging the beef pieces ) 5 to 10 jalapeno peppers chopped and seeded ( this ingredient is optional ) approx. 1.2 kg. fresh tomatoes, any tomatoes you have like cherry tomatoes or whole tomatoes or canned will also do nicely about 3.5 lbs of good boneless beef blade or chuck, like Angus, Red Grill, AA will do fine about 6 to 8 medium onions pinch of dried thyme and oregano kosher salt to taste. 1 can good quality beer - brown or amber or stout or guiness or german double bock, about 473 to 500 ml. or any beer you would drink that you'd like to put in your stew. today I used one called Barking Squirrel 473 ml. from HOPCITY Brewing Co., amber lager 5.0% alc.vol. , 24 IBU, in a black tin. The description says Our flagship brew. A superbly smooth balancing act of noble hop bitterness and caramel malt sweetness. contains barley and wheat. Method cut your roast carefully into big pieces. with a 3.5 lb. roast I get about 40 to 45. thinly slice your onions and fry them in some oil, or oil and butter, or ghee and oil, or whatever fat you like. I usually sprinkle in some kosher salt like a teaspoon. it is a lot of onions I start mine at a medium high heat for 5 minutes and then cook them a little slower for about 1/2 hour or more till I can smell a sweet caramel smell and they are getting a little browned and very soft. when they are done put them in your crock pot or a dutch oven. chop your tomatoes into chunks with a little olive oil and you can add your chopped jalapenos in there. put them in a pan and cover to cook them till soft, maybe 10 minutes. I like to season with about a tsp. of salt. a pinch of thyme and oregano in. I sometimes just add the jalapenos to the onions in the last 10 minutes of cooking them. using chili's is totally optional and not necessary. add your tomato mixture in with the cooked onions in your crock pot or dutch oven I put the flour in a zip lock bag and then coat a few pieces of meat at a time and put on a sheet pan. now put some oil in the pan that you had the onions and heat and then give the meat pieces a nice brown sear. do it in three batches and don't let the pieces touch eachother. after each batch add them to the crock pot till they are all in there. now deglaze that pan by pouring the can of beer in there. cook on medium high to boil off the alcohol and reduce by a third. about 4 minutes. now add this to the stew. and stir it in. now keep the lid on and keep the crock pot on low till the meat is perfectly tender. it could take 4 or maybe 6 hours. I will let you know how long mine took after it gets done later today. when it is all done you can adjust the seasonings and also add in some RWV or some balsamic vinegar to taste as well. and also now do some sliced mushrooms in a pan ( saute on high heat, dont let the pieces touch eachother or else they will steam instead of fry ) and add that to the recipe when the meat and stew is done. now get yourself another Barking Squirrel, kick back and enjoy the beautiful smell of that stew. get some nice bread to eat it with.
  5. basic chili

    C stands for cup t stands for teaspoon. some people abbreviate it to tsp. T stands for tablespoon. this is just standard ingredient listing shorthand, you will notice it in many recipes.
  6. basic chili

    3 T Oil 1 C chopped onions 1 clove crushed garlic 1/2 C chopped green pepper 3 T finely chopped chili pepper or red hot pepper 1 C chopped celery 1 to 3 t chili powder ( to taste ) 1 t tomato paste 1 lb ground beef 1 19 oz tin ( 540 ml ) whole tomatoes 1 14 oz tine ( 398 ml ) kidney beans 1 t salt 1/2 t pepper Heat oil in frying pan, add next five ingredients, cook stirring for five minutes. Add chili powder and tomato paste, cook two minues Add ground beef, cook till browned Add whole tomatos and kidney beans and seasoning Stir till boiling, reduce heat Cover and simmer for 45 minutes to an hour, stir occasionally Serves 4
  7. I used this guys recipe today ( Harpal singh sookie ) to make chicken tikka, see my post from today Sept 10. I added a little cardamom, methi, and coriander powder as well but followed the recipe instructions for the rest of it. tasted just like the restaurant.
  8. had a hankering for some Indian food and decided to try some chicken tikka on the kamado. The other sides were a beef biryani, a vegetable Saag ( you say it like...sog ) and some potato wedges spiced with a little curry and Emerils essence, and a drizzle of ketchup.
  9. got 5 lbs of spareribs for grilling tomorrow. Meathead's Memphis dust. the new thing that I am trying is salting the ribs overnight with a little kosher salt. i have no idea what it is supposed to do, but I think I read it from something meathead mentioned. I'll try and get pictures and give some feedback here later, but I was wondering if anybody else has tried to apply a bit of salt to the ribs like this for a few hours or overnight, and how did you like it, or not.
  10. i'm visiting a friend and will be doing the rib cook. the thing is I dont' have long to stay there before having to head back home. so I need to get the ribs done for lunch. these are backribs. I am thinking of doing 1/2 hour to smoke them, then foil wrap for about 1 hour, and then sauce for about 20 minutes at around 325F. does that sound about right?
  11. If your wrapping in foil do you place it bone side up ( meat side down ) or do you have it so the meaty side is up and the bone side is down? just wondering about what members have to say about their experience when doing a foil cook with back ribs specifically. fee free to also address side ribs and this issue. thanks.
  12. amazon.ca the price is about 200 hundred dollars ( $200.00 ). I know there is an exchange rate difference, but 10X??? that would make the Canadian dollar worth about 10 cents US.
  13. Alton Brown Pizza Dough

    personally, no I can't say I have tried making this recipe. when I get around to making pizza for the kamado, hopefully later in the week, I would probably use this recipe as it comes from a guy that is a well known authority on the subject of food science. I have been postponing making pizza because I don't really have a good deflector at the moment. Do you think this would make a good dough for the kamado?
  14. Alton Brown Pizza Dough

    the final pizza Yields 3 SOFTWARE 690 grams bread flour, (plus 1/2 cup or so for shaping) 9 grams active, dry yeast (I use Red Star and no, they don't pay me to say that) 15 grams sugar 20 grams kosher salt 455 grams bottled water 15 grams olive oil (plus extra for brushing crust) Sauce and pizza toppings as desired HARDWARE Stand mixer with dough hook Large mixing bowl (optional) Plastic wrap Wooden pizza peel Pizza stone or pan Ladle Basting brush Bench scraper (dough blade) or serrated bread knife Pizza cutter No-stick spray (or more olive oil) Instructions 1 Scale the dry ingredients together and place all the dry ingredients in the work bowl of your stand mixer. Scale the liquids into a measuring cup then add to the dry ingredients. 2 Install the bowl on the mixer and attach the dough hook and turn the mixer to "stir." 3 Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium (4 on a Kitchen Aid) and knead for 5 minutes. 4 Remove the dough to a lightly floured countertop and smooth into a ball. Spray a mixing bowl (or the mixer’s work bowl) with no-stick spray or rub with the oil. Place dough in bowl. Cover with plastic wrap and refrigerate for 18 to 24 hours. 5 Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 12-15 inches in length. Split the dough into 3 equal parts using the scraper or either a large serrated knife or a dough scraper. Flatten each into a disk, then shape it into a smooth ball by folding the edges of the round in toward the center several times and rolling it between your hands on the counter. You may want to moisten the counter with water to up the surface tension a bit so that the ball tightens up instead of sliding across the counter. 6 Cover each ball with a clean tea towel and allow to rest for 30 minutes. (At this point you can also transfer doughs to air-tight plastic containers and refrigerate for up to 8 hours. Just make sure you bring them to room temp for half an hour before forming.) 7 To bake, heat oven (pizza stone inside on lower rack) to 500 degrees F, or hotter if possible. Give the oven a good half hour to heat up. 8 When you're ready to build the pizzas, sprinkle a couple teaspoons of flour on a peel and place the dough right in the middle. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip, a critical feature that cannot be created with a rolling pin. (In fact, rolling rather than stretching will just ruin the whole gosh-darned thing.) 9 At this point you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough via centrifugal force. You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn't stick. Sticking would be bad. 10 Brush the lip with oil, then dress the pizza with olive oil and tomato sauce. Even distribution is tricky, so you may want to ladle an ounce or two into the middle and then spread it out with the back of the ladle. Top with fresh herbs (oregano and basil) and a good melting cheese. I usually go with a mixture of mozzarella, Monterery Jack and provolone, but that's me. 11 Slide the pizza onto the hot pizza stone. To do this, position the front edge of the peel about 1-inch from the back of the stone. Lift the handle and jiggle gently until the pizza slides forward. As soon as the dough touches the stone, start pulling the peel back toward you while still jiggling. While a couple of inches of dough are on the stone, quickly snap the peel straight back. As long as the dough isn't stuck on the peel, it will park itself nicely on the stone. 12 Keep an eye on the dough for the first 3 to 4 minutes. If any big bubbles start ballooning up, reach in with a paring knife or fork and pop them. Bake for 7 minutes or until the top is bubbly. Then slide the peel under and lift to check the underside, which should be nicely brown. 13 Slide the peel under the pizza and remove to the counter or a cutting board. Let it rest for at least 2 minutes before slicing with a chef's knife or pizza cutter (one of my favorite multitaskers).
  15. has anybody tried putting a pizza stone on the smaller top grate ( that attaches to the main grate ) and cooking a pizza on the CGK? if there is a stability issue, the pizza stone could be placed on the main grate to preheat and then put the pizza on it and then lift with pizza stone rack up to the top grate?