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Found 36 results

  1. Hey folks, Christmas is coming, Inkbird offer some special discount this week. It is a great chance to order a gift. Please check pictures for discount details, hope you can find one you need: 20% off for HET-F001 Instant Read Probe Thermometer: https://www.amazon.co.uk/Inkbird-HET-F001-Foldable-Digital-Thermometer/dp/B078RLHYWD 30% off for IHT-1P Rechargeable Waterproof Thermometer: https://www.amazon.co.uk/Inkbird-Thermometer-Backlight-Calibration-Foldable/dp/B07XG6MQDT 25% off for IBT-2X 150ft Bluetooth BBQ Thermometer with 1/2 probes: https://www.amazon.co.uk/Inkbird-Bluetooth-Thermometer-Temperature-bluetooth/dp/B06WGMDSBL 25% off for IBT-4XS 150ft Bluetooth BBQ Thermometer with 2/4 probes: https://www.amazon.co.uk/Inkbird-Bluetooth-Temperature-Thermometer-temperature/dp/B0771HXF9W 25% off for IBT-6XS 150ft Bluetooth BBQ Thermometer with 6 probes: https://www.amazon.co.uk/Inkbird-Wireless-Bluetooth-Thermometer-Temperature/dp/B06XWB456S 30% off for IBBQ-4T WiFi BBQ Thermometer with four coloured probes: https://www.amazon.co.uk/Inkbird-Thermometer-Rechargeable-Wireless-Calibration/dp/B07XL1P36N 30% off for IBT-4XC Waterproof BBQ thermometer: https://www.amazon.co.uk/Inkbird-Waterproof-Bluetooth-Thermometer-Rechargeable/dp/B07TXZ4T77 20% off for Inkbird WiFI Sous Vide Cooker: https://www.amazon.co.uk/Inkbird-Temperature-Stainless-Immersion-Circulator/dp/B0816MTC2Z 25% off for IRF-4S 150ft Wireless Food Thermometer with 2/4 probes: https://www.amazon.co.uk/Inkbird-Wireless-Thermometer-Waterproof-Temperature/dp/B07KPZK56Z By the way, you can get a free IBT-4XS with two probes or a IRF-4S with two probes if you order one or more Inkbird Sous Vide or Inkbird IBBQ-4T WiFi BBQ thermometer this week(12.09-12.15). Send us message if you have any question. wish you have a wonderful day.
  2. first stop.... we continued in southwardly direction... as seen in another thread sausage, tom thumbs
  3. Im going to try some pork ribs tomorrow, got them in the fridge with the membrane off and the rub on I tried them twice in the past on my old offset...first time was rubbish and second time was absolute failure lol. This time its on the kamado so hopefully they will come out better :D Any hints and tips from anyone? what about measuring the meat temps? I will post the outcome thanks Adam
  4. Fired up the Kamado Joe today for some baby back ribs. Followed the video @John Setzler posted on YouTube. My rack ended up being a little smaller than the one in the video so I never quite got the bend test, but these were definitely some of the best ribs I have ever had. Pics below! Baby Back Ribs Rub: A custom one made by Lanes BBQ (a local BBQ place located in Bethlehem, GA). On Father's Day our church gave out a custom rub Lane's made to all the dads. It was great!! Sauce: Sweet Baby Ray's diluted with some apple juice Cook time: 5ish hours Smoked with some cherry blocks 1. Put them on the grill around 12:30PM 2. ~2 hours into cook 3. Profile shot (~3 hours) 4. Gettin' saucy (~4 hours) 5. Nice color and glaze. This was right before I took them off. 6. Plated w/ roasted broccoli and cauliflower plus roll 7. Yessir! 8. Fall off the bone! 9. Gotta shoutout to one of my favorite breweries and they are located 5 min away: Terrapin Beer! Really enjoyed this cook today. Excited to take the leftovers and make a hash with them in the morning!
  5. Hey guys, Good Morning, Inkbird IRF-4S Food Thermometer will run the first flash sale today, up to 25% off, you don’t want to miss it. Original Price £66.99---Deal Price £50.99, Save you £16. Deadline:25-Jun-2019 12:35 BST ‐ 25-Jun-2019 18:35 BST https://www.amazon.co.uk/dp/B07KPZK56Z IRF-4S Features: 1.Waterproof and 1000mAh USB rechargeable lithium battery:customers can use at outdoor when raining. Fully charging capacity could be last for 60 hours when it works. 2.Magnetic Design and Four BBQ Probes:the device could be adsorbed on the smoker, drum or oven strongly. It comes with three food probes and one ambient probe. 3.Up to 1500 feet remote wireless signal in outdoor space:Super stronger wireless signal and stable ability of through wall. BTW, here is 10% off code: ULCSGFZB for IRF-4S carrying case, help you all things keep organized. https://www.amazon.co.uk/dp/B07S77SY8X Please share this great news with your frineds and please send us message if you have any question on unit. Thank you guys support.
  6. Hi guys, Inkbird will have a flash sale for IBT-2X bluetooth BBQ thermometer on 23 June, Don't miss it. Original Price £24.99---Deal Price £19.99 Deadline:23-Jun-2019 10:25 BST ‐ 23-Jun-2019 16:25 BST https://www.amazon.co.uk/dp/B06WGMDSBL Thanks for your guys support! Have a nice weekend.
  7. Hey Kamado Fans, I've recently inherited a antique Kinurra Yaki Kamado size #5 from my grandfather who purchased it new in the late 1950s while overseas. It is still factory wrapped, with cardboard padding around it, and rope holding all the pieces together. This thing is as good as it gets. It's currently in Burke, VA and I'm looking to sell it. If anyone is interested please email me: parkergriffo@gmail.com Cheers! -Parker
  8. Made these Jack and Coke chicken thighs last night, recipe courtesy of http://howtobbqright.com/2016/10/07/jack-coke-chicken-thighs/. Turned out incredible! Meat was super rich and juicy, the skin tighten up with the ultra flavorful tacky glaze, and they even formed up pretty nice. I served them with some sweet corn on the cob, pasta salad with fresh mozzarella, sun-dried tomatoes, fresh basil, and some other things, and a mustard vinaigrette butter lettuce salad. My only recipe modifications were that I used peach preserves instead of pineapple because I couldn't find pineapple, and I used half the brown sugar that the recipe said in the glaze because my all purpose rub has some sugar and the one he uses does not. Next time, I would make the glaze slightly less salty to let some of the other notes shine through a bit more, and I might put a little less wood one before smoking. Overall very happy with how these turned out and encourage y'all to try it! Please let me know if you have any tips or questions...I'm always trying to get better!
  9. Ingredients 1 Pkg. Costco Country Style Ribs Marinade Ingredients 1 cup white distilled vinegar ¼ cup ketchup ¼ cup apple juice 3 tablespoons Light brown sugar 1 tablespoon kosher salt 1 teaspoon hot sauce (tapatio) 1 teaspoon ground pepper 1 teaspoon red pepper flakes Directions 1. Cut the pork into golf ball sized chunks and marinate it for 24 hours 2. Preheat your kamado to 300°F with your favorite smoke wood chunks added 3. Grill the pork until the internal temperature is about 205°F and the pork chunks probe tender (about an hour) 4. Consolidate the pork chunks into throw-away pans and cover them with BBQ sauce 5. Return the sauced chunks to the kamado to set the sauce Marinating On the kamado with heat deflectors below Light blue smoke at 297°F Out of the kamado and ready for sauce Consolidated, with 2 different sauces I have a photograph of the finished product but adding it exceeded the 14.65MB limit.
  10. Hi Everyone, it has been a while since my last post ( I think it was the pizza ring I made for the Akorn Kamado). Well, I finally get around to finish up the camper power box for our TempMaster controller. I found these 12V Li-ion battery packs from Amazon works great (6000 mAh for 10+ hrs) and can be charged with our AC adapter for the controller. The box now can hold the controller, battery, vent hose and 3 probes. I'll make a DIY blog on our website. It's Plano Ammo Box (Made in USA!) with cutouts on the side for hose and probes. Now you can do ribs in a weber go anywhere for 4-5 hours unattended. Let me know if you have any questions. Here in Hawaii there is no power at camp grounds, so I made this box with a 12v UPS backup battery in it to power the controller off grid. But I found I use it all the time even at home. The Lead Acid battery was heavier and required a car battery charger to charge so I didn't make it into a product. But now with the Li-ion battery this box can pack all the accessories, just grab 'n go! It's available on our website at BBQube.us Aloha and happy grilling!
  11. This past weekend, I did a spatchcock chicken on the Pit Boss. It was some of the juiciest chicken I've had and it came out really good. Spatchcock Chicken on the Pit Boss Kamado
  12. This recipe goes very well on a wrap with beef or pork (like on the image) Ingredients: 3 dl Mango juice (around 1.2 cup) 2 dl Cola Zero (around 0.8 cup) 2 tablespoons mangochutney 2 tablespoons of Lime (juice) 1 tablespoon balsamic vinegar 1 tablespoon sweet chilli sauce 1 tablespoon rapeseed oil 3 tablespoons chicken broth (homemade if have) 2 teaspoon chili peppers 1 teaspoon garlic powder 1 teaspoon onion powder Fennel seeds (to taste) 0.5 - 1 tbsp Butter Directions: 1. Mix together mango juice, cola zero, mangochutney, lime juice, balsamic vinegar, chilli sauce and rapeseed oil in a suitable saucepan and boil while stirring until it has merged well. 2. Mix the remaining ingredients into the saucepan and then turn it down and let it simmer until it is reduced to 2/3 parts. Finally add 0.5 - 1 tablespoon butter and let it melt down while stir. 3. Remove the sauce and allow it to cool before use, this will also makes it thicker. 4. Enjoy! ... So there you go a exotic Tropical BBQ Sauce from Sweden .. please try it and say what you think. I am thinking of translating my page into English too, so I'm looking around and see if there's any interest in this. You can find my original recipe an more images on how i made it in Swedish here https://grilltips.se/grillrecept/saser/tropisk-barbecuesauce
  13. well, visually at least- precursor to preivously posted Barbecue- The Movie interesting book on churrasco style bbq still determined to take a class on this
  14. An Aldi opened up a couple months ago near my house. I’ve always wanted to try their spare ribs, finally picked up a rack and gave it a try. I didn’t trim anything, just pulled the membrane off. I even kept the little meat flap on. Seasoned it with some rub I found behind the cabinet, which was not a typical rub I would use, but glad I did. Topped it off with some Killer Hogs for a little color, then let it marinate for 30min to an hour. I used a mixture of mesquite and pecan chunks. Through-out the cook, I spritzed it with diluted apples cider vinegar. My wife made a BBQ sauce that she used on bacon chicken wraps. Man was it good. I think it consisted of banana ketchup, sweet baby rays, sriracha (very little) and brown sugar. Was surprised how fresh the ribs were compared to the Kroger brand I normally get. Definitely getting those ribs again.
  15. Gave this a whirl. Turned out great!! Please let me know what you think. Just started to smoke more frequently and have been asked to start cooking for other people.https://youtu.be/lD315UxzFpk
  16. Hello everyone! Found this forum by googling Akorn grill and joined right away. I got into kamado cooking after buying an Akorn grill from Homedepot about a yr and half ago. I thought the grill was the key but failed miserably on the first cook out. I then went on google (of course) how to use the kamado properly and found Amazingribs.com. My life has been changed ever since! I succeeded on the first try of every recipe he had, from 6 hr ribs to 20 hr brisket. I'm now totally addicted to BBQ/Smoking and have made my own accessories to help me cooking. I now own about 10 grills, from weber smokey joe to a 25" ceramic kamado. what I use most often is Akorn Jr, it's super efficient and very portable (as a kamado). Happy cooking! Daz
  17. I am excited to have found this forum (actually recommended right from Char-Griller). I bought my Akorn about 2 weeks ago, and am learning to tweak in those temps for low and slow. I actually joined this forum yesterday, but my stuff got wiped out when the wrong backup was loaded. Anyways, can't wait to share and learn from what seems to be a great community!
  18. Hey y'all! Picked up an Akorn about 4 months ago, and today, tried my first brisket. Got a small 4 flat (choice) and did half salt half pepper and let it rest overnight. Smoked with apple at 225 on my Akorn. I got a PartyQ yesterday, and was very very happy with it's performance. It took a good bit longer than I expected, at almost 8 hours for 4 lbs. Overall, I was really happy. The flat was pretty moist and tender (7 out of 10 probably), my bark was outstanding, and the flavor was great. Thanks for all the help!
  19. Greetings Gurus... I'm putting this post as a pinned post in the Gadgets & Accessories section. This is a 'living' post and I'll be adding items to it as time goes by. This is *MY* definitive list of THE REALLY RIGHT STUFF when it comes to BBQ accessories. Items on this list are things that I own and have tested rather extensively. Keep in mind that this list of STUFF is NOT necessarily a MUST-HAVE list. It's just MY recommendations of what you SHOULD get if you decide to purchase the type of item in question. Instant Read Thermometer EVERY backyard barbecue and grilling enthusiast should own an instant read thermometer. These allow you to produce consistent results without having to rely on look-and-feel tactics that don't always work. You can spend anywhere between $10 and over $100 on instant read thermometers. The speed at which they give you an accurate reading is often a big factor in the cost. Speed is rather important though, especially when you don't want to keep the lid on your grill open very long. My Recommendation: Thermoworks Thermopop Price: $24 introductory price / $29 regular price Several aspects of this instant read thermometer make it my TOP choice even in comparison with much more expensive models. This thermometer gives you an accurate reading in 5-6 seconds. The only advantage you get with the $94 Thermapen from the same company is a 2-3 second read time. I have used both extensively and the Thermopop is perfectly adequate for all barbecue and grilling applications. It's also splash-proof, has a rotating display, the LCD orientation rotates for ease of use in any direction or left handed, and the display is also back-lit. You can't go wrong with this thermometer! Meat / Pit Probes Most of us enjoy being able to monitor the internal temperature of our meat during the cook without having to use an instant read thermometer or open the grill to take the reading. I'm a fan of the units that will read pit and meat temperature simultaneously and I have two of these that are both fantastic products. My Recommendation: Maverick Redi-Chek ET-85 Two-In-One Price: $20.99 on Amazon (price tends to fluctuate a little) This is a very basic yet very functional two-probe thermometer on a single probe. The narrow part of the probe is inserted into the meat and the thicker part at the top is a separate thermometer that reads your pit temperature. Both probes can have high temp alarms set as you see fit. I have been using one of these regularly for over two years with no failures of any kind. For the price and usability, you can't go wrong with this product. The only possible drawbacks this unit has are that the probe cable is only about 36" long and the thickness of the probe at the big end makes it difficult or impossible to run it through a small hole on some types of grills. This isn't an issue in Kamado cooking though. Alternate Recommendation: Thermoworks TW8060 Two-Channel Thermocouple with Alarm Price: Kits starting at $129.00 This unit is a BEAST. It will serve any application you want. You have multiple options with various probes and the probes are well constructed and will last a long time. I have been using this model for quite a while now as well and have zero complaints about it. If I could come up with one complaint, it would be that the meat probe is slightly longer than it needs to be. As for durability, I score this unit with top ratings. It DOES cost significantly more than the other units I have used in the past, but I don't find myself dealing with failed probes on the TW8060. If you want something nicer than the Maverick ET-85 shown above, buy this! Timers / Alarms I run timers constantly on things that I'm cooking. Not so much to know when it's ready, but to know how long it has been cooking. I have three different timers and I stand by each one of them in terms of usability and durability. Recommendation: Thermoworks Extra Big & Loud Timer Price: $29.00 When it comes to timers, I have one major requirement when it comes to ease of use. I want to be able to punch in a time rather than scrolling to set my hours, minutes, and seconds. This requires a 10-digit keypad on the timer. This model by Thermoworks is FANTASTIC! It's very easy to use and just like it says, the timer is loud. The volume is also adjustable. I have been using this timer on all my cooks for several months now and have yet to replace the 9v battery. I love the big display. I can see it from a distance with no problem. This timer is also IP65 splash/water resistant. If I could only have one timer, this would be the one. Recommendation: Thermoworks TimeStick Price: $19.00 Introductory Price / $25.00 Regular Price This small timer meets my requirements of being able to punch in the times I want. It also works in countdown/count up modes. It's also splash resistant and comes with a lanyard so you can hang it around your neck and carry it with you. Having it with you is convenient if you don't want to visit your grill to see how much time is left or how long you have been going. Strongly recommended! Recommendation: Oxo Triple Timer Price: $19.99 Here's another timer that I use regularly. This one also meets my requirements of countdown/count up and keypad time entry. This one allows me to have three separate timers running at the same time, which is handy when I have several things going on at once. This timer is also useful when you want to cook several different things that need to go for different times. You can start the longest one first and easily have three different things ready at the same time.... great tool!
  20. Hi All Alan here, new to this forum and based in Thailand. After looking at buying a Kamado grill here I found it really difficult to purchase a quality product so sourced from overseas. Realizing a gap in he market in SE Asia we have set up a new brand - Dragon Egg. https://www.facebook.com/pages/Dragon-Egg/1019846181374707 Im here to learn about Kamado cooking recipes and techniques from fellow members.
  21. We started out with a sausage & cheese appetizer plate that had some sticks of cheddar and some smoked kielbasa (or something similar) that had some of their dry rub on it along with some dill pickles and banana peppers... I had a pork shoulder plate for dinner that had a mound of pulled pork with a couple toasted buns and sides of bbq coleslaw and baked beans.... I have learned one honest fact about being a serious backyard BBQ cook (as most of us here are.) It's hard to go out and buy BBQ that is as good as what we make at home. This BBQ was as good as any I have ever bought though.
  22. Here is a great way to cook a thick steak on any kamado cooking that everyone will love.
  23. Howdy Gurus! I've always been meaning to ask how you good people got so good at the craft of Kamado Kooking! There are some truly inspired Kooks here who produce some world class cuisine. I honestly think that the Gurus here could rival any Culinary Institute of America grads. Nobody is born knowing how to cook. Tell us your story, the twists, the turns, the successes, the failures. I think it would make for some compelling reading and would really help new new kamado owners who are going through the frustrations of temperature control, first cooks, etc. see that the light at the end of the tunnel isn't a freight train headed at them! This ought to be good!
  24. Yesterday we enjoyed a great day at the roller rink for our son's 6th birthday. We rented the rink for a few hours and my wife put together a Ninja Turtles themed party complete with Pizza, grab bags, and cake. Everyone who came had the opportunity to skate, eat good food, and have a great time. About 35 people showed up and it was a great day. I managed to get enough sleep Saturday morning to not be wore out for the party and even had the chance to throw together a platter of wings for the meal. I made a 60 pcs platter that included Frank's Buffalo wings, Red Hot Honey BBQ wings, and of course my Big Kahuna wings; all topped off with some rum and brown sugar glazed grilled pineapples. This platter got DESTROYED and all that was left was the lettuce garnish. All in all, a great party. 425° indirect for a cripy, grilled skin Frank's Red Hot Honey BBQ wings The full Nelson
  25. https://m.youtube.com/watch?v=ccqOVmsybO4 I assume most people here would be interested in this video just to hear franklin talk about bbq. https://m.youtube.com/watch?v=ccqOVmsybO4
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