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Everything posted by philpom

  1. This was a bit of an experiment for me and it turned out very well. The idea was to have meat balls with a crispy outside and tender inside. After forming 1/4 pound balls I rolled them in bread crumbs. I cut a large onion ring for each to sit in and then tomatoes, tomato sauce, garlic and spices to the pan for a simmer sauce. The result was crispy and I had a thick rich sauce to serve with. I got the primo up to 300°f using my recent go to lump and cooked these indirect in the paella pan. Served on pasta with freshly grated parmesan.
  2. Looks like a great meal, I like the idea with the potatoes.
  3. Kinda reminds me of an infomercial for kamado Joe. Mentioning the best known BGE, a metal Akorn (which they stated wasn't a kamado) and a relatively obscure pit boss to pretend they are being honest.
  4. I hadn't thought of it that way. But sure, why not?
  5. Cool new truck, nothing like a new toy!
  6. I know right?! I'll admit to carefully placing the brisket slices on the plate and to having a very bright 5K diffused light in the kitchen but the pic came right off of my phone. Photo composition and lighting are extremely important and I have done a bit of study to improve in this area. The results can be stunning. I think somewhere on here @John Setzler posted a .pdf he wrote a few years ago on the topic.
  7. Thank you @TKOBBQ . I used a fair amount of mesquite chunks on this cook under and over the Rockwood lump. I also cooked it a little hot at 250f. I find that cooking a bit hotter in the kamado produces a better smoke ring. I think this is due to typically having a much smaller smoldering fire in a kamado at 225 compared to an off-set with a large raging fire at 225f. 250f or more seems to help close that gap. I also used a drip pan full of water although many claim it isn't required in a kamado. Moisture is shown to improve smoke ring development.
  8. Mrs philpom pulled it off the internet, it was "grilled" in a foil pouch for about 25 minutes at ~300f then chilled. This tenderized the kale (but left body/bite) and the olive oil, salt, pepper and herbs made up the dressing as it cooked. We had lots of kale from the garden this year. Will do it again for sure! Thank you
  9. Got an early start this Sunday, prepped a whole packer, fired up the Primo, tossed in some mesquite and started the day. I had to whip up a fresh batch of coffee rub and off we went. I consider the beef brisket the holy grail of bbq. After I trimmed the brisket and tossed it on I thought I'd fry up the fat for dog treats but found myself salting it. Next thing you know it became breakfast! Good, crispy, melt in your mouth stuff. We headed over to the club to accomplish a few things. It was fun, it's my 4th year as president and we are celebrating our 50th anniversary this year so lots to do. Next thing you know the brisket is looking great. Cooking at 250°f. Mrs philpom started prepping kale salad and whipped up some jalapeno poppers. I started a pot of pintos. Kids were brave enough to jump in the pool, not us! I split the point and flat before the cook, I like to slice the flat and shred the point. It turned out very well. This was an 11 lb brisket. Next the kale salad came off, yum! (grilled kale salad) The beans (kids now watching boob tube) And finally the poppers. It was a fun relaxing day, too bad tomorrow is Monday. Almost forgot.... picked the cast iron pan to cook the corn bread so here it is. It all turned out amazing.
  10. We happened to watch Good Eats season 1 episode 1 last night, he did a spatchcock chicken. Looks fantastic @keeperovdeflame
  11. So far I like it, I've only sealed a few dozen times with it. The default settings prove correct etc. I can report that it is not capable of sealing retort bags (which is a bummer) but it does great on mylar bags. For kicks I also played around sealing zip type freezer bags, works but I don't trust them.
  12. I toss it in the back of the fridge for a few months to let it mellow. I have some that has been refrigerated for a year. At least a month or 2 is critical in my book.
  13. While it's cooler outside it's the best time to smoke a bunch of cheese. Did mine a week ago, tested it today. My best batch ever and I think my new favorite wood for cheddar is hickory. This is extra sharp cheddar. I crusted it with black pepper before vacuum sealing it. Going to be fantastic after it rests a few months. Last year I did extra sharp cheddar with pecan and crusted in chipotle. Still have one of those sealed floating around.
  14. https://freshchileco.com/ They are out of Las Cruces, NM. Just outside of Hatch, NM Shipping was fast, the 7 items we purchased were well packaged. We liked everything we have tried so far. You can pick your heat level for each item. I am not affiliated, my little brother told me about them, we liked it and are happy to recommend them.
  15. Found a new place to order a variety of hatch chile products, so far it's all great. This sauce is spicy with just a little sweet. Worked very well. I'll try it on wings soon. All of the products are typically produced and canned a day or 2 before they ship.
  16. I haven't but next opportunity I will try and share here.
  17. For many but not all the point of a vegetarian diet is health. These burgers are not healthy. In fact regular ground beef is better for you. The ingredients aren't "real food" ingredients and some of these products contain enough estrogen compounds to be at therapeutic levels. We enjoy vegetarian and vegan food but will pass on this.
  18. I seldom cook over 650, if I want to sear something at 1000°f I use a chimney charcoal starter with a grate on top. Not worth breaking something.
  19. Fill it 2/3rds full, read the first post here: https://www.kamadoguru.com/topic/500-starting-a-fire-for-low-and-slow-definitive/
  20. Any particular reason that should steer me away from the avid armor? If I send them the retort bags they will test for me.
  21. I am looking at getting an Avidarmor machine but I need it to seal retort bags and I understand not all machines will. I know the Avidarmor has the required dual seal bar, can anyone confirm that it will seal the retort bags properly? I plan on canning in the retort bags. @John Setzler I can mail several to you for testing if interested.
  22. Thanks! I am not an expert but experts claim no knife manufacturer matches the fit and finish of a Miyabi, every edge is rounded and polished except the cutting edge. You cannot tell where the handle ends and the bolster starts. They are both fantastic knives and it really comes down to personal preference. The 4 star is made from a single piece of their proprietary 57 hardness steel with the cutting edge machine sharpened at 15 degrees where the Miyabi has a cutting core made from FC61 super steel or VG10 steel wrapped in many layers of Damascus steel at a hardness of HRC 61 and is hand sharpened on a whetstone at 9.5 degrees. The 4 star is a great functional knife, the Miyabi is a great functional piece of art. Miyabi is owned by Zwilling.
  23. My kids got me a gift certificate for Sur la Table for my birthday. They said, "for a knife dad". So I snagged this guy, it feels great, very light and nimble. Now I need to cook something. Something special about Japanese blades, just knowing someone put their heart and soul in to making it versus a highly automated process.
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