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SpecialK

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  • Content Count

    25
  • Joined

  • Last visited

About SpecialK

  • Birthday 06/30/1973

Profile Information

  • Gender
    Male
  • Location:
    Ontario, Canada
  • Interests
    Grilling, Smoking, baking, cooking
    And to burn it all off... cycling!
    Photography, Video-graphy, cycling.
    Did i mention cycling?
  • Grill
    Kamado Joe
  1. Soaked plank usually is your indirect but I find that if you put the stones in and truly indirect the cook with the plank the edges of the fish are not burned. Hint I like to melt some butter with some oregano and prime the plank before putting the fish on the soaked plank. Notice I said soaked plank twice... Good luck ... Looking forward for the eye watering taste test! Butter base on soaked plank if you are doing no skin... Skip if you have skin
  2. Soaked plank usually is your indirect but I find that if you put the stones in and truly indirect the cook with the plank the edges of the fish are not burned. Hint I like to melt some butter with some oregano and prime the plank before putting the fish on the soaked plank. Notice I said soaked plank twice... Good luck ... Looking forward for the eye watering taste test!
  3. Turned out better than expected.. Salting opened up the steak for the rub. Dad loved it... And you know he will tell you if anything is a bit off!
  4. Hello folks SpecialK here sharing tonight's cook... Jumbo Shrimp marinated with salt/pepper/paprika and olive oil. 2 9oz T-Bone Steaks Salted and washed first then seasoned with Salt and pepper. Turkey Wings marinated with salt/pepper/KJ Warm spice and olive oil. Long Red peppers coated with Red wine vinegar and Olive Oil Enjoy!
  5. Oh don't mind that... My wife wanted to try rosted garlic for garlic bread butter spread for Sunday.
  6. If you want to cook direct you may need to start at a lower temp and breast side down first. You could take metal kabob skewers and put through the breast to the thighs in an x formation to keep the whole chicken sturdy. Cook to make grill marks and then flip to the bone side down. Not sure how long though as I'm not a pro as the rest of the folks. I would suggest use a deflector. 350 to 375. About an hour and bone side down.
  7. On the menu tonight: - Romain salad with red wine vinegar and olive oil dressing tossed with walnuts. - Zucchini grilled to perfection marinated in extra virgin olive oil and seasoned with blend of herbs - Asparagus slow roasted in aluminum foil boat coated with butter, salt and pepper. - Spatchcocked chicken with warm-spice rub and rosemary sticks cooked at 365 degrees. thanks for looking!
  8. That looks so good RAK I need the BIG Joetisserie. Calling on all powers that be - Please escalate production LOL - am willing to offer my services to test out the prototype!!!
  9. Get the book Understanding Exposure.
  10. RAK73 that pizza slab/stone should never be so clean... Pizza night at our place as well and I must say your pies are immaculate. Thanks for the dough recepie. My oldest said it was very yummy. My youngest ate hers and a slice of mine despite the spicy sauce.
  11. WOW i can feel a artery clog just by looking at this... very nice cook!
  12. @Philpom i do my own plate so nobody is waiting as well a take them as i GO. I am a retired wedding/event photographer so i am starting to like to have some fun with my Nikon gear with my cooks! FYI wait for my YouTube Movies!!! lol FYI: Canon makes good photocopies, Nikon is for real photographers... but this site is about cooks and not what you shoot them with :-)
  13. On the Menu - Baby Back Ribs, Dry rub Kamado Joe Smokey Paprika, Slow smoked at 225 with apple and peach wood, 4 hrs, glazed with bulls eye BBQ sauce with a hint of HP. - Kamado Joe Warm spice marinated chicken wings and chicken breast, tossed in Nandos Peri Peri garlic sauce - Stuffed Bell peppers smoked on KJ, layered with pre-cooked wild rice, steamed broccoli, sauteed Red onions and mushrooms in butter with black pepper, topped with mozzarella Thanks for looking!
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