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Found 7 results

  1. I just got a 26 inch Weber kettle for Father's day. Since I have been using my Kamado for the last year, I love using lump charcoal. Is there any benefit to using lump in a kettle? I read an article on the Weber site and it said lump cooks fast on a kettle grill. Hopefully my peeps here can give me some insight. Lump charcoal use on kettle please give me your thoughts.
  2. In a reply to shuley, when I introduce my new Red Kettle, I stated “I use the kettle mostly for fast grilling style cooks (Hot Dogs, Hamburgers, Carne Asada, shrimp) So I haven't really tried to control the temperature to much” Well I decided to try a longer cook and see how it held a temperature. Chicken is my wife’s favorite and I like to mix it up so for this Kettle Experiment I went with Chicken Shawarma. Started out the night before making some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com) 2 cups Greek yogurt 1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt 4 cloves garlic, very finely minced juice of half a lemon or vinegar to taste 3 tbsp. chopped fresh dill and/or mint salt, pepper, to taste Here is the grated cucumber that I tossed with the salt. The salt leaches out the liquid from the cucumber that I rung out using a flour sack towel. Here’s the yogurt, the lemon and the minced mint ready to be mixed together with the garlic and cucumber. The next day I made up a yogurt based shawarma marinade. Here are the ingredients: 1 cup plain whole milk Greek yogurt 5 cloves of garlic ¼ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar 2 tbsp. of olive oil 2 tbsp. of ketchup 1 teaspoon cloves 1 teaspoon salt 1 teaspoon paprika ½ teaspoon cumin ½ teaspoon caraway (ground fennel) ½ teaspoon cardamon ½ teaspoon of oregano or thyme ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon crushed peppercorn ¼ teaspoon of cayenne pepper ¼ teaspoon ground ginger Everybody in the pool and then thoroughly mixed. I then broke out the boneless / skinless chicken thighs I got that were on sale. I cleaned these up and then cut most of them in half but some were larger so they were cut in thirds. The thighs now went into pool for a nice long rest. Next up was the Hummus ingredients. One 15-ounce can (425 grams) chickpeas, also called garbanzo beans 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon 1/4 cup (59 ml) tahini (we used Krinos) Half of a large garlic clove, minced 2 tablespoons olive oil, plus more for serving 1/2 to 1 teaspoon kosher salt, depending on taste 1/2 teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving Here is the start of the blending process. Then some Persian Rice. 2 cups of basmati rice 3 ½ cups of chicken stock/broth 2 tbsp of butter ½ tsp turmeric ¼ tsp cumin Kosher salt and pepper And finally a Mediterranean Tomato Salad. Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill. I tightened up the stops to help keep in the marinade and juices. and placed them on the grill. My new Red Kettle was cruising along at 350 and stayed within 10 degrees of that for the entire 75 minutes of this cook. Flipped them after 5 to 6 minutes. After a while I moved them over the coals so I could develop some char that Shawarma should have. Here is everything plated up family style with some cucumber slices, Olives, pita bread and a Ballast Point Grapefruit Sculpin IPA. So Good! My wife and company loved everything. Thanks for looking.
  3. I recently watched some YouTube videos by Baby Back Maniac where he reviewed the new Weber Limited Edition Red Kettle. I was immediately drawn to the red color for some reason. Since I already had a standard black kettle and I didn’t have an extra $200.00 burning a hole in my pocket I figured I’d just have to make do with what I had. Yesterday I noticed they were on sale at Ace Hardware for $149.99 (a 25% discount) and I figured it was a sign that I had to buy one. Well here it is and the unboxing and assembly pics will follow: New and nicer wheels included. Put some cardboard down and installed the vent / ash assembly. The legs, wheels and shelf. The lid rest assembly. The ash pan and the handle. Put in the charcoal and grill grates. Then installed the handle and placed the lid on it. I wheeled in out from under the patio roof where I took a few more pics before doing a seasoning burn. Lid moved back onto the rest. (Nice!) Nice new thermometer and Limited Edition plaque. Now I started a chimney full of KBB and let the kettle settle in on a seasoning burn. So pretty! Thanks for looking.
  4. Yesterday my son and I were hanging out together and the subject of "what's for dinner, Dad?" came up. Little hombre is always hongry. Freshmen in college, hits the gym in between classes. Lean, mean, studying machine. I'd had some chops marinating since morning. Informed him of such and he asked what I was waiting on. The order to fire 'em up was given. I was also planning on cooking some other stuff at the same time for future meals, too....as I'm working this upcoming weekend. Figured I'd do wings on this 'un and also sear some chops and tenderloin while doing the sides on the other little Weber. Little Weber accommodated my skillet packed full of carrots, onions and potatoes. Was gonna add some Brussels later, too. Course ground pepper & Plowboys did a good job of seasoning the root vegetables. Well......at some point during the cooking my boy got a phone call that altered his plans. He's out of class this week and some buddies are in town.....so he had to scramble. I scaled back the cook but did go ahead with a pair of chops. Haven't done them in a long while for some reason. Seasoned them with Dizzy Pig's Red Eye Express. Vortex did it's job.....even better now that the coals had burned down significantly since I skipped the wing cook. I love carrots cooked this way.....in case you can't tell, lol. Leftover chop was saved in the fridge....... Teenage T-Rex skeert me this morning as I was tinkering with the coffee maker.....trying to conjure up some decent java. Evidently I was grinding the beans when he ninja'd up into the kitchen, "So, Dad, what's for breakfast". Once I settled down from the scare, lol, I put together his leftover chop, some hash browns, scrambled eggs & cheese and a pair of biscuits. He said that'd hold him for a while.
  5. This is a fairly recent episode from Good Eats where Alton talks about the history of barbecue, wood chemistry, modifying a gasser...and more. Runs about 40 minutes.
  6. My Mother in Law has had what I thought was a weber on her deck for close to 12 years. She never uses it anymore so I just inherited it. I brought it home with the disintegrating cover. Take the cover off and look a little closer. The vent adjusting cover doesn’t say Weber on it, just K, so I’m unsure now. (I’m no Weber expert) So off comes the lid and there is also a starter chimney. And the grates look to be in OK condition. Inside isn’t pretty either. I’ll need to replace the screws and nuts holding on the bottom vent adjusting covers. Here it is after a quick cleaning. (Cooking up some chicken and corn) What say you, is it a Weber?
  7. My Mother in Law had an old Weber kettle sitting on her deck that she just gave to me. I posted some pics of it in a thread called “Is this a Weber”. John Setzler confirmed it and provided a link showing it was made in 1988. It was not in great condition but not bad either. So for Mother’s Day I asked what my 88 year old MIL wanted and she wanted chicken breasts and corn on the cob. I made it so with my new old kettle. First I seasoned the chicken breasts with some rub my wife gave me for Christmas. (Good stuff) I set it up for some two zone cooking with some lump charcoal. I placed a loaded chimney on the gas burner to start and then let it get going real good. And poured in the hot coals. Placed in the corn and the chicken, covered and let Mr. Kettle do his thing. These Zucchini are from my garden. I sliced them up and placed them in a foil pouch with some EVOO, fresh ground pepper and some fresh ground Garlic sea salt. After the corn and chicken had cooked a good while I placed the Zucchini pouch on. Here are the plated shots. It was good!
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