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BigSmoke last won the day on September 6 2017

BigSmoke had the most liked content!

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    Kamado Joe

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  1. Thanks! Lamb is actually a staple in Central Mexican Barbacoa. Although traditionally it is cooked in a covered pit I decided to give it a shot on the KJ. Turned out wonderfully
  2. A month or so ago I found this fantastic authentic Mexican place in Toronto, the smell as I first walked in immediately confirmed that I was in the right place. Very little English was spoken, it took a while before anyone understood my request. "It smells amazing, I have money, just bring me food". The Lamb Barbacoa had to have been the best I’ve ever had. Not that I needed the excuse but I thought the long weekend would be a great time to give it a shot myself. I started with a 10lb Lamb shoulder (Bone-In), trimmed to approx. 9.5lbs. I built my adobo marinade using Guajillo chilies that I de-stemmed and toasted. I gave the shoulder a good rub with a generous amount of paste and allowed it marinate over night in the fridge. I fired up the Kamado early Saturday morning. While coming up to temp, I wrapped the shoulder in Banana leaves and placed it in a roasting pan with some braising liquid. I pulled the shoulder at 198 – 207 degrees IT (until the probe went in like butter). The cook lasted approx. 5 ½ hours @ 285 – 300 degrees. After 2 hours of rest in the covered roasting pan, the lamb shoulder was pulled and served with fresh tortillas, pico de gallo, a galic lime crema and Mexican street corn. The Corn was soaked in water for 4 hours and steamed in the husk for 30mins, allowed to rest for 15 mins, de-silked, buttered and back on the Kamado before being dressed with El Salvadorian Crema, Cotija Cheese, Smoked Paprika, Lime, Salt and Cilantro Next to the tacos the corn was the BOMB!
  3. Same here, June 3rd is booked up. What a bummer. Hope you all have an awesome time! Sent from my SM-G900W8 using Tapatalk
  4. Here in Niagara! Sent from my SM-G900W8 using Tapatalk
  5. Just saw this on the shelf at CT, anyone out there try this stuff yet? It was $10.99 for the 4kg bag and $19.99 for the 8kg bag. Sent from my SM-G900W8 using Tapatalk
  6. Asian Beef Rib Sauce:6 tbls Hoison sauce 2 tbls Rice vinegar 1 tbls Fish sauce 1 tbls Soya sauce 1 tbls Ponzu sauce 1 tbls fresh sq lemon juice 3 tbls Honey 4 tbls minced shallot 2 cloves minced garlic 1 tbls grated ginger 1/8 tsp five spice
  7. Top with sesame seeds and sliced green onion or a gremolata
  8. Asian Beef Rib Sauce: 6 tbls Hoison sauce 2 tbls Rice vinegar 1 tbls Fish sauce 1 tbls Soya sauce 1 tbls Ponzu sauce 1 tbls fresh sq lemon juice 3 tbls Honey 4 tbls minced shallot 2 cloves minced garlic 1 tbls grated ginger 1/8 tsp five spice
  9. The beef ribs were my favourite, they turned out super tender with a good bite and the asian sauce was spot on. I think i've always secretly preferred beef ribs tho.
  10. I couldn't decide between beef or pork ribs this weekend so what the hell, I invited some family over and did both! The pork ribs got a generous seasoning of Honey Hog and the beef ribs were seasoned with Holy Cow. The KJ settled around 275 and I added some peach wood for smoke. I used the 3-2-1 method, spritzing with a 50/50 apple cider water mix every hour or so. I made 2 sauces: Pork Side Ribs Butter, shallots, yellow mustard, maple sugar, mollases and Bullseye Guiness Bbq sauce. Beef Ribs Hoison, fish sauce, soya sauce, honey, garlic, ginger, shallots, chinese five spice The beef ribs were topped with sesame seeds and and an apple parsley gremolata (parsley, shallots, lemon zest, salt, olive oil, diced apple).
  11. Another first for me that has most likely made me responsible for cooking all turkeys from this day forward, bitter sweet I suppose. I mostly followed the directions from John's video with a few changes. I started off with a fresh 13lb turkey from my local butcher. Brined for roughly 24hrs, stuffed with my mother's traditional rice stuffed, injected with a lemon butter mixture and rubbed with a herb compound butter. I brought the KJ up to a stable 325 and added some pecan for smoke. The filled a roasting pan with carrots, celery, leeks, the turkey neck, some herbs and about 4 cups of chicken stock. I basted the turkey with a herb compound butter every 30-40 mins. I pulled the bird at a temp of 160 in the thickest part of the breast. Which took just under 4 hrs. This was by far the best turkey I have ever had. Juicy, flavourful and the smell brought neighbours over from down the road. If I could improve on one thing it would be to shoot for a crispier skin.
  12. Good call on the pebble finish by the way
  13. A pair of beauties, congrats Bosco!
  14. Thanks everyone, we decided to do tacos tonight using some of the leftovers. The smoke really comes through after a night in the fridge!
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