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Aussie Joe

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  1. Like
    Aussie Joe got a reaction from Nnank76 in Newbie tips   
    Fill it up and start getting used to controlling the temp once you have that down pat it's all smooth sailing from there get into a habit of always cleaning out the ashtray and don't forget to check the daisy wheel after opening the lid to put it back in the right position mine always closes
  2. Like
    Aussie Joe got a reaction from bbq_Derek in Cleaning the grill grates   
    I have no idea how you set it up for this to occur but if you look at this pic you can see the tounge an groove at either end just slot your half moons on either side they will not fall offas for the main grate notice how the top lip goes over the bar happy grilling
    Outback Kamado Bar and Grill♨
  3. Like
    Aussie Joe got a reaction from Marty in Silverside   
    Got my self some silverside (corned beef) for those that have not heard of it called that way I love this cut cheap and ever so tastymy mangrove lump cruising along I have only ever really boiled this before with heaps of added flavours always came out terrific .but I wanted it on my kamado knowing you can roast it I gave this a twist . Put it in a pot off cold water brought it to the boil and let simmer for an hour to get rid of the saltiness then scored itI had these two ingredients I got the Joe started before the simmer so it had a bit of time to heat soak at around 370 put some onion in my panthen the silverside and lathered it in the marmalade and poured in the ginger beer on it goes after an hour might have got a bit black but made no difference to the taste. Carved up I made up a roll to take for lunch at workand plated with the onion and juices what can I say this tasted so awesome the flavours of the marmalade and gingerbeer really shined through this will definitely be the only way I cook this bit of meat again until I come up with a new twist lol
  4. Like
    Aussie Joe got a reaction from cmospyder in The random pictures thread...   
  5. Like
    Aussie Joe got a reaction from cmospyder in The random pictures thread...   
  6. Like
    Aussie Joe got a reaction from TexasBlues in The random pictures thread...   
    Stevie ray walking on water
  7. Like
    Aussie Joe got a reaction from Boomer in The random pictures thread...   
  8. Like
    Aussie Joe got a reaction from ckreef in The random pictures thread...   
  9. Like
    Aussie Joe got a reaction from TKOBBQ in The random pictures thread...   
  10. Thanks
    Aussie Joe reacted to Boomer in The random pictures thread...   
    My office window for 20 yrs.
    Best job I ever had!
  11. Thanks
    Aussie Joe reacted to TKOBBQ in The random pictures thread...   
  12. Thanks
    Aussie Joe reacted to Boomer in The random pictures thread...   
  13. Thanks
    Aussie Joe reacted to Boomer in The random pictures thread...   
    Speaking of poddy.
     
    I had to take Sparky out.
     

  14. Like
    Aussie Joe got a reaction from In2Fish in Grilled Chicken Pesto   
    Nicley done mate
  15. Like
    Aussie Joe reacted to In2Fish in Grilled Chicken Pesto   
    Hey there fellow Kamado Gurus.

    Time to post another challenge entry at the last possible day….For my October Don’t be Chicken challenge cook, I took advantage of my remaining basil before the 1st freeze to make pesto.  I harvest all my remaining basil, made pesto (also froze form basil in oil) and proceeded to make a grilled chicken pesto dish.  Seasoned the chicken with Italian seasonings, before grilling    Not the most fancy of dishes, but very tasty.


     
     
     








  16. Like
    Aussie Joe got a reaction from Kyle 30092 in Anyone else having trouble getting on the KK site   
    I was being nice mate did not want to give the poor bloke a heart attack lol

    Sent from my SM-P600 using Tapatalk


  17. Haha
    Aussie Joe reacted to ckreef in The random pictures thread...   
    Reposted from another forum but thought it was a good one. 
     

     
  18. Thanks
    Aussie Joe reacted to Boomer in The random pictures thread...   
    I went to the grocery store and they now have parking for fat guys that like to grill. That is so considerate!

  19. Thanks
    Aussie Joe reacted to daninpd in Smoked Pulled Chicken Sandwiches   
    Peach Nectar and Whiskey Brined, Cherry Smoked Pulled Chicken Sandwiches with Slaw
    I wanted to use the KJ for my second cook so I brined some chicken leg-quarters in peach nectar, whiskey, salt, cayenne and black pepper.  After brining overnight I rubbed them with some of Meathead Goldwyn's "Simon and Garfunkel" Rub and then smoked 2-1/2 hours with cherry wood at 225.  Made some slaw to top them using Amanda Freitag's recipe:  https://www.foodnetwork.com/recipes/amanda-freitag/pulled-pork-sandwich-with-bbq-sauce-and-coleslaw-2820418
    Took another can of peach nectar and cooked it down to glaze consistency with a little cayenne to moisten the pulled chicken.  Assembling the sandwiches is the essence of simplicity:  Bun, Chicken, Slaw, Bun.  Made a nice Monday lunch.
     








  20. Like
    Aussie Joe reacted to keeperovdeflame in Typically how long for grill to heat up?   
    I always light my Egg a full hour before I want to put food on it. Allowing your fire to develop from one lighter cube in the center IMO makes for a very stable, manageable, fire. I also do this little trick for times when we have people coming over and I want to put food on the grill when they get here. I light the grill an hour before the arrive but set the vents for 250, when they get here, I open the vents to where I set them for say 375 for a chicken cook. By the time we have said hello, poured glasses of wine, etc. The grill is ready for food. 
  21. Like
    Aussie Joe reacted to keeperovdeflame in Fun Lamb Cook   
    Rack of Lamb cut into individual Rib chops is definitely one of my favorite cooks. I just enjoy it so much, and it always delivers not only a truly fun cook, but an amazingly tasty savory treat as well. I used to cook Rack of Lamb whole in the traditional manner, until Ausie Joe, said "Hey Mate" if you cut those chops before you cook them, each one is an end cut, that's the way we do it in OZ. Well, I have never cooked a whole intact rack since that fateful day. Joe was definitely right. I had no idea what we would have for dinner today and decided at the last minute as we walked through CostCo to pick up a rack of New Zealand Lamb and some fingerling potatoes. I already had some heirloom carrots and thought the two would blend well. 
     
    Use a thin boning knife to cut the Rack into individual chops. You will need to angle your blade to slide past the joint.

     

    Slather the chops in good olive oil and sprinkle liberal with minced garlic, Salit and Pepper, and herbs of your choice. I like Rosemary, Thyme, and Oregano. I also use some lemon zest, and Spanish Paprika. I leave that chunk of fat because most of it renders off during the cook, but leaves and amazingly tasty bit behind. Lamb fat IMO is pretty darn close to pork fat in flavor. 
     
    For a side, I made a cast-iron pan of fingerling potatoes, onions, and heirloom carrots and chicken broth

    Big Storm off the coast of Mexico is sending a nice thunder storm our way.

    Heres what it looks like on Weather Bug

     
     
  22. Like
    Aussie Joe reacted to Grill_Boy in Beef Short Ribs   
    Picked up 2 packs of beef short ribs -
    Salt/Pepper/Olive oil -
    Grill temp 217-230 for 2 hours.
    Put them in a pan of water, salt, pepper, mushrooms, garlic slivers, tin foil covered and back on grill for 1.5 hours.
    Took them out back onto the grill another hour or so until they reached a temp of 202.
    Pulled and wrapped for over an hour.
     
    Of those that were not at 202 I moved directly over the coals, opened up the vents, and started to clean the kitchen.
    About 15 minutes later to my horror I noticed a lot of smoke and opened up to flames - big-time - enveloping the ribs.
     
    Not even checking temp I wrapped them... all charred up and figured what the hell I'll give them a whirl.
     
    Both batches turned out great - the charred ones weren't bad at all - think I'll go for the charred types next time but perhaps
    back off a hair -
     
    Dudes from Argentina were visiting - and we know how those dudes in Argentina are into their beef -
    They applauded a job well done...
     
    No pix - they didn't last that long LOL...
  23. Like
    Aussie Joe got a reaction from Mr Cue in Rib roll   
    Got some nice meaty ribs from my local butcher a bit short but nice. .Gave them some purple crack on the bottom. 







  24. Like
    Aussie Joe got a reaction from TKOBBQ in Rib roll   
    Got some nice meaty ribs from my local butcher a bit short but nice. .Gave them some purple crack on the bottom. 







  25. Like
    Aussie Joe got a reaction from Lydia in Rib roll   
    Got some nice meaty ribs from my local butcher a bit short but nice. .Gave them some purple crack on the bottom. 







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