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Found 17 results

  1. Alright - so I mentioned I was thinking of doing an Indonesian flair with my taco challenge cook. And then, after accusing me of being a slacker last night, @ckreef made a comment about driveway tacos. Well, I figured, why not.... Weather was supposed to be iffy and driveway tacos sounded good. My only concern was driveway tacos turning into street tacos if my grill got away from me on the angle, but all worked out ok. So, work has been crazy... and I mean crazy bad, not crazy good. I didn't have much time to prep.... worked late last night and didn't get to my marinade until 10 p.m. or so. I did satay awhile back and kind of shot from the hip on the marinade.... it was ok, but the version I made when I used the recipe was much better. Need to find the recipe again.... Not pictured were some brown sugar, fresh garlic (I only had a clove) and some rice wine vinegar. Seems like there were a couple other things too (water, avocado oil and probably other stuff too)... did I mention it was late??? Cut up some filet, a strip and chicken. No picture of the chicken because pretty much once I have raw poultry out and about I touch as little as possible... lol. So today I get after making my shells and slaw to go with my satay tacos. First up, I get the shells on. I spritzed the egg roll wrappers with oil and then put them on the grill on my new taco rack / iPod holder. Then I put together the slaw. And onto the grill with the meat. Beef up first and then chicken. I had cut the pieces small, so I did them in a cast iron pan (my favorite handle lopped off with a chop saw one). Then brought the meat in and chopped it up a bit more. And assembled tacos - plated with a little sriacha and lime. Getting this one in just under the wire.... but glad I got it knocked out.
  2. Okay, @KismetKamado I've heard you loud and clear. So I was attempting wings, rings and mozzarella sticks. However disaster struck when I was trying to put them on the grill. Oh well, made adjustments on the fly and it turned out nicely to say the least. Started with the wings; marrinated for a few hours in about a quarter cup pure NH maple syrup, quarter cup Gansett, salt and pepper, garlic flakes, cilantro and a pinch of turmeric. In the fridge they went. Then I cut up my onion rings, mushrooms, and opened the mozzarella cheese. Dredged through egg wash, flour and a homemade pretzel bread crumbs coating.(salted pretzels, black pepper, garlic, onion and cilantro. Ran food processor on chop then purree.) Set up grill for indirect cooking at 350. Took wings out of marrinade and coated with famous Dave's spicy hot chicken rub. Wings go on the grill. Go to get my cheese sticks and veggies. Got 1 mushroom, 3 onion rings and 3 cheese sticks on to doubled over lightly oiled hd aluminum foil. The rest went all over my porch. Then the mozzarella turned into a melted glob of cheese. So I went inside and cored out a red pepper to stuff the cheese into. It went directly onto the coals as I was looking for a nice char on it. Sauce was applied to wings last 30 minutes and turned with a reapplication of sauce. Suace: 1 bottle Anchor Bar medium wing sauce, quarter stick butter, black pepper, garlic, cilantro and a pinch of chipotle. Cooked for almost 2 hours at 350° until no pink when peeled from bone and internal temp of 165. Did it over 2 small chunks of pecan. Nice crisp skin and fall off the bone wings. Everything was very good, my wife and I both really enjoyed the red pepper bomb! It was a ton of fun.
  3. Juanes and mahi-mahi ceviche In mid October I was in Peru on an aquarium catfish collecting expedition. I figured it would also be a great opportunity to research and taste what my October challenge might be. After tasting anticuchos from street vendor in Lima, I figured that was the dish. After returning to the states and reviewing the October entries I realized I forgot that @tsh0ck already made it. Then I recalled one of our collecting days about three hours outside Puerto Maldeno, up the Madre De Dios river, up a small shallow and logged filed steam, we are collecting Corydoas knaacki in an lake. On the way back down the stream we stopped (well we grounded out… it was that shallow) in a well shaded spot for clean-up, cool off, and have lunch. Lunch was bought and packed in a cooler early in the day, most of us didn’t know what lunch would be. It was Juanes! Juanes is one of the main of the Peruvian jungle, and we were indeed in the jungles of Peru. They are eaten year-around, and widely consumed on June 24, the feast of St. John the Baptist (San Juan), for which the dish gets its name. Juanes consist of seasoned rice wrapped in a green bijao leaf (or heliconia leaf or banana leaf). Seasoning typically includes turmeric and cumin sometime oregano, giving the rice a warm flavor and a yellowish color. Most juanes also contain a small piece of chicken, a slice of egg and an olive or two. I’m not a big egg fan, or olive fan I left them out. A chicken is usually stewed in broth/water, and the broth used to make the rice. I used 2.5 chicken breasts thinly sliced and cooked on the kamado w/ cherry wood. 6 cups of rice were made, and mixed in were 1 T oregano, 1 T cumin, 1 T turmeric, and garlic and salt and pepper to taste, then 4 raw eggs and the diced chicken. Portion out ~1.5 cups of the mix into banana leaf, wrap, tie, and cook on the kamado for about 30 minutes. Traditionally they are cooked via steaming or boiling. To round out the meal, I topped the juanes with crème de aji, and I made a side dish of ceviche, and gave the mahi-mahi a very brief 1 minute smoke. I made the dish last weekend and had leftover most of this week. It’s a relative easy dish to make, and would make it again. I decided to make the rice in the pressure cooking to try something different. wow, banana leafs are big, they almost hit the floor on the other side of the counter, once I unrolled the package fully. Prepping the leaves on the stove top, it really makes a difference when you heat the leaves over the high flame, you can see the darker coloration (steaming internally I think..) and it makes the leaves much much easier to handle. ingredients for the creme de aji ceviche time... Final shot:
  4. Decided to do a tequila lime chicken to round out the $3 challenge cook. I have been intrigued by Mexican Street corn for awhile. Indulged and scratched that itch for the this cook. I got cheap chicken at the store (and cheap tequila) ... lol. Wasn’t expecting chunks, but that is what I got.... marinated the chicken in citrus juice, cheap tequila, jalapeño, garlic and rub overnight, Soaked beans overnight. Cooked the beans on the Akorn jr for a couple hours and then added to rice I made in the instant pot. Street corn turned out awesome. Chicken was really good. Would have preferred full breasts... but you take what you can get when cooking on a budget. Just barely under $3 a plate. Corn was spendy this time of year. Lol. Here is the final plate... Could have gone with way less on the rice and beans... but it was good!
  5. Ok, so you probably all know I love the challenges by now...and should be no surprise I was stoked for this one. Lol So I decided to go with a cook I do relatively regularly. Pork tenderloin with couscous and veggies in a Caribbean jerk marinade. Went with a pork filet since a chunk of it fit the budget nicely - I usually do pork tenderloin but it was a little bit more per pound The cashier commented that dinner looked good. Made a tray for the veggies on thr jr. The mini makes the protein look huge! And still had a few leftovers to boot!
  6. The entry is the potato dish, but it was made hand in hand with the duck. I started off with a fresh duck, creating a marinade of orange juice, a Clementine, oil, cranberry balsamic, and fresh cranberries. These were all cooked together until the cranberries popped. While the mix was cooling, some rosemary and thyme were added. The whole thing was poured over the duck in a large container and allowed to rest overnight in the fridge. The duck had been previously pierced through the skin all over. The potatoes were cut into small pieces, as I knew I would be cooking the duck a little faster and didn't want the pieces to be raw in the middle. They were tossed with my house rub (mix of sugar, paprika, chili powder, salt, and pepper) and placed in a cast iron pan. When the grill was finally ready (frozen gasket on Christmas day! ) the duck went on the rack with the pan underneath. Cook temp was around 335, as my wife's grandfather (93 years young) wanted to eat earlier and get back home. The bird looked awesome, but with the fast cook a ton of fat was still present. The rest dripped onto the potato chunks. Got some nice caramelized surfaces from the sugar, and now the pan has a nice seasoning of duck fat. Dinner was rounded off with some homemade biscuits, green beans, and a cranberry orange sauce my wife likes to make. Finally, a word of warning. I felt the potatoes were done before the duck, so I took them out to rest in the oven. Knowing how much fat would still come out, I put a foil pan underneath. When I went to remove the duck later, I went to use the pan as the transport. Unfortunately, I had already moved the pan before lifting the bird to drain the cavity. One bad slosh and all that grease hit the stone and coals, giving me a very large fireball and causing me to toss the bird, luckily straight into the pan. ALWAYS DRAIN THE GREASE INTO YOUR CATCH PAN BEFORE REMOVING IT FROM THE GRILL!
  7. 1 BASIS This recipe is based on the delayed fermentation method for sourdough loaf described in Peter Reinhart’s book “The Baker’s Apprentice” and is also based on a flavor I had tasted from a rye sourdough loaf I had purchased from Vienna Bakery which contained Walnuts and Craisins. That is where I got the idea for this loaf. 2 INGREDIENTS 2.1 Firm Starter – ingredients 2.1.1 Sourdough starter: 4 oz (113.4g) 2.1.2 Bread Flour: 4.5 oz (127.6g) 2.1.3 Water-warm (80°F to 90°F): 1 oz (28.4g) + may need additional 1 oz (28.4g) 2.1.4 Olive oil (for oiling firm starter ball and bowl for proofing) 2.2 Sourdough loaf – ingredients 2.2.1 Bread flour: 20.25 oz (574g) 2.2.2 Kosher Salt: 0.5 oz (14.3g) 2.2.3 Dough enhancer (NutriMill) 0.29 oz (8.3g) 2.2.4 Walnuts (crushed) 4.2 oz (120g) 2.2.5 Craisins 6.3 oz (178 g) 2.2.6 Instant Yeast: ½ tsp (optional) 2.2.7 Water-warm (80°F to 90°F): 12 oz (340 g) + may need additional 2 oz (56.7g) 2.2.8 Olive Oil (for oiling sourdough ball and proofing bowl) 2.3 Equipment 2.3.1 Stand mixer with bowl and dough hook–ie Kitchen Aid Pro or equivalent 2.3.2 Silicon spatula (or other suitable non-metal spatula) 2.3.3 Small proofing/mixing bowl (glass or food grade plastic) 2.3.4 Large bowl – for proofing (glass or food grade plastic) 2.3.5 Glass or plastic measuring cup suitable size (to hold 12 oz (340 g) of warm water) 2.3.6 Digital Scale and macro digital scale 2.3.7 4 small containers to hold pre-weighed inputs 2.3.8 1 Brotform Bread Rising Basket 12 ¾” rectangular or 15 ½” or 2 bread loaf pans 2.3.9 Parchment paper 2.3.10 Pizza stone 2.3.11 Kamado or oven 3 INSTRUCTIONS 3.1 Firm Starter - instructions 3.1.1 In a glass or food grade plastic bowl weigh 4 oz (113.4g) sourdough starter into it. 3.1.2 Sift bread flour and weigh out 4.5 oz (127.6g) and add that to the bowl with pre-weighed sourdough starter in it. 3.1.3 Weigh out in small glass or suitable size container 1 oz (28.4g) of warm water 90 °F (80 °F to 90°F). Note: depending on the hydration of your bread flour and starter you might require an additional 1 oz (28.4g) of warm water 90°F (80°F to 90°F). 3.1.4 Add the pre-weighed water into the bowl which has the bread flour and sourdough starter in it. Stir mixture with silicon spatula (or other suitable non metal spatula) until it starts to resemble a ball. 3.1.5 Knead the firm starter into a small ball. Note: if should be firm and tacky but not sticky, you might need additional water, if needed add by 1 tablespoon at a time until ball is firm and tacky but not sticky. 3.1.6 Coat the ball with a thin layer of olive oil and place it in an oiled (olive oil) food grade plastic bowl (or other suitable non-metal bowl) and cover with plastic wrap or proofing cloth. 3.1.7 Ferment for 4 hours at room temperature. Note: you can turn light in oven then place covered container into oven with only the light on, this is keep it warm enough for proofing. 3.1.8 After 4 hours, check whether or not the firm starter ball has doubled in size. If not, keepchecking every hour. Once doubled in size proceed to the next step. 3.1.9 Refrigerate overnight in a refrigerator. Note: 24 hours is best, 12 hours ok 3.2 Making the loaf 3.2.1 One to two other before you plan to make the loaf. Remove the firm starter from refrigerator and divide into a minimum of 12 to 13 relatively equal pieces and lay on parchment paper or oiled plate (non-metal) and cover with plastic wrap or proofing cloth. 3.2.2 One (1) to two (2) hours later, sift out bread flour and weigh 20.25 oz (574g) and place in the bowl of your mixer. 3.2.3 In small container weigh out 0.5 oz (14.3g) kosher salt, place container of pre-weighed salt in a safe location near workspace. 3.2.4 In small container weigh out 0.3 oz(8.3g) Dough Enhancer (NutriMill), place container in a safe location near workspace 3.2.5 In another container weigh out 120 g ( 4.2 oz) of crushed walnuts, place container in a safe location near work space. 3.2.6 In another container weigh out 178 g (6.3oz) of craisins, place container in a safe locationnear work space. 3.2.7 In another suitable container weigh out 12 oz (340g) of warm water 90°F (80°F to 90°F) plus in smaller container weigh out another 2oz (58g) of warm water 90°F (80°F to 90°F), place both containers in a safe location near your workspace. 3.2.8 To the mixing bowl which contains the pre-weighed sifted bread flour, add the pre-weighed kosher salt and dough enhancer (Note: you can also add optional ½ tsp instant yeast)mix the added items into the flour. 3.2.9 Then add the 12 to 13 pieces of firm starter to the mixing bowl which contains the flour, salt and dough enhancer. Spread out the pieces in the bowl. 3.2.10 Then to the same mixing bowl add the pre-weighed crushed walnuts and craisns. 3.2.11 Now add the 12 oz (340g) of pre-weighed warm water and attach the dough hook to mixer. 3.2.12 Ensure mixing bowl locked in place, then raise bowl and knead with dough hook at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes. After 4 minutes stop mixer and lower the mixing bowl. 3.2.13 Rest 10 minutes 3.2.14 Raise mixing bowl and continue kneading at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes, adding additional water or flour as necessary to ensure ball is firm and tacky. After 4 minutes stop mixer and lower the mixing bowl. 3.2.15 Remove dough hook and then remove sourdough mixture and fold into a ball, then coat the ball with a thin coat of olive oil. 3.2.16 Please in blow which has been coated with olive oil that is an appropriate size non-metallic bowl (glass, or food grade plastic) then cover with bowl with plastic wrap or proofing cover. 3.2.17 Ferment at room temperature for minimum of 3 hour then check whether or not doubledin size, if not continue to ferment checking every 1 hour. Once doubled in size proceed to next step. 3.2.18 Ensure inside of the Brotform or Pan(s) is well coated with flour. 3.2.19 Punch down dough and shape into loaf which will fit inside Broform or make into two loafs for pans. Place shaped dough into the Brotform or Pans and cover. 3.2.20 Proof to 2 to 3 hours, once sufficiently raised transfer dough to parchment paper by turning Brotform over. Gently remove Brotform and if you desire score the top of the loaf. Note: while proofing pre-heat kamado to 350-375 °F. If using pans you do not need to remove from pan. 3.2.21 Transfer dough w/parchment paper or pans to pizza stone of pre-heated Kamado (350-375°F) close lid. Note: If using oven ensure water pan used in oven with loaf(s) if dough parchment paper being used ensure pizza stone was pre-heated. If pans are being used no pizza stone required. 3.2.22 After 15 minutes rotate the loaf or loafs 180° 3.2.23 Then after and additional 20 minutes check temperature of loaf(s) with instant read thermometer (I use Thermapen MK4) if loaf ≥195°F ≤ 205°F, the loaf is done remove from Kamado or oven and place on cooling rack. If <195°F check again in 5 minutes. 3.2.24 After loafs have sufficiently cooled they can be bagged or sliced and bagged.
  8. I know that it’s not the first of its kind this month, but I definitely took a different spin on it. I started by picking of a full beef heart. The butcher was kind enough to cut it in thirds and vac seal them all. I put it in the freezer for a few hours so I could slice it thin. I ran my recipe past a friend that has some history in cooking from the area and he let me know that he liked it spicier than my recipe would be, so I changed it up a bit. I used some habenero sauce, red wine vinegar, salt, pepper, garlic and cumin for the marinade. I put the sliced heart in the marinade for 3 hours. I fired up the KJ nice and hot. I sliced some potatoes and season up with salt and pepper and put them on indirect at 450. I then added the skewers of meat. It turned out unbelievable. I will do this again. Especially since I have 2/3rds left!!!
  9. We don't very often eat red meat in our family. and when we do, my favorite is rib-eyes with sauteed mushrooms. So I wanted an appetizer that mirrored that same steak and mushroom sensation. I had no recipe, but what could go wrong? There was no way these would turn out 'bad' lol! Pretty basic idea, mushrooms stuffed with chopped grilled rib-eye and onions. I actually had planned on shallots, but they didn't have them at my local grocery. The onions I simply sauteed with the avocado oil, and seasoned the steak with Weber Chicago Steak seasoning. I grilled the steak first, pretty rare since there would be additional cook time in the mushrooms. I had wanted to do this in the morning, for two reasons, to let the grill cool down before finishing the mushrooms, and because I wanted the appetizers to be something that could be prepared ahead of time and then put on the grill shortly before guests arrived. But work interfered, and I had a later start. So the grill was not as cool as I would have liked when I did put the mushrooms on. I chopped the grilled steak into small morsels, one smallish rib-eye was plenty for 12 large mushrooms. The grocery did have extra large mushroom caps for stuffing, which I wasn't aware of, and these were nice. I thought I would have to buy a lot of mushrooms to end up with enough of a good size, these were really nice. Stuffed these with the chopped steak, and topped with the sauteed onions. A little more steak seasoning to finish them off. After grilling the steak, I put a stone in to allow indirect cooking for the mushrooms. The grill was hot, about 425 at the grid when I put these on and closed the dampers a bit more . Total cook time about 20 minutes. Really happy with how they turned out, and they were delicious. A few things I would work on for next time... These could easily be prepared ahead of time. Even the night before. The mushrooms generated a lot of liquid. Maybe a toothpick through the bottom would let some of the excess drain while cooking. I'll try the shallots next time, maybe in addition to the onions. Maybe add some green onions for a little color. A lower temp and slightly longer cook time I think would be beneficial. Which would mean cooking the steak earlier. Or using my new Akorn Jr. which I've just ordered today :-) In any case, I will try these again!
  10. Here's my entry for the Halloween challenge. the Rare Red-Backed Bread Spider. I even posted a thread on facebook this evening about being bitten by a spider today and showed the red irritated finger you see below. The comments are a bit funny, and I will post the truth before going to bed. Sorry not much in the way of prep shots this time. I used my baguette dough recipe, with a few modifications, sorry not much in the way of prep shots this time. 16 oz Sour Dough Starter (50/50 flour & water) 10 oz King AP flour 1.5 teaspoon salt 1 package Hodgson Mill 5/16oz Active Dry Yeast 1 teaspoon (4 grams) diastatic malt powder water 3 ounces Ingredent prep: Spider Bread Shaping and painting... Spider Bread Shaping and painting, part 2... the fake spider bite shot... Obligatory kamado cooking shot... Money shot...
  11. I'm proud to announce that the second quarter challenges (April May & June) will be sponsored be GrillGrates. GrillGrates makes a great product that works great in a kamado. Below are a description and some pictures supplied by Michael at Grill Grates. We now offer four kits of cut to fit GrillGrates for standard Kamado grills: 10", 15", 18" and 24" diameter grills. The cut to shape GrillGrates interlock and lay on top of the existing grid. GrillGrates do the same magic for Kamado grills; they concentrate and radiate heat, sizzle back juices and protect during hot and fast grilling. GrillGrates provide semi-direct, protected grilling and allow for higher heat cooks without burning and charring. GrillGrates SEAR, SIZZLE, RADIATE and PROTECT for juicier, more tender foods. Juices sizzle in the valleys for added flavor and moisture- not fuel for the flames. Better Grilling by Design Website Link: http://mygrillgrate.com/ Please extend a warm welcome to GrillGrates as our first Challenge Sponsor. Come visit the Challenge Forum to see more specifics.
  12. Breakfast is my favorite meal and as I joined the forum after the breakfast challenge I figured why not try a breakfast pie for this one. Ingredients: Ham, pie crust, puff pastry, eggs, cheese. Layer ingredients in pie crust. Top with pastry and brush with egg wash. Pre-heat Kamado @ 400 using indirect set up. Bake for approximately 30 mins or until crust is golden brown. Money Shot. Thanks for looking.
  13. This is my very first entry for a Kamado Challenge, and also my first pizza attempted on the Akorn. Sorry if I'm missing a step or some pictures. I actually don't have any pictures of the pizza on the grill because it was so hot. You'll see that my concerns were valid with my first attempt... All of my ingredients, minus the dough that was in the fridge Browning my ground beef Chopped up the peppers and onion Pulled my dough out into what was almost a circle Added my mustard base Topped it with my ground beef I then added pepper jack cheese and green bell pepper A little more pepper jack then orange bell pepper Sprinkled a little cheddar jack on there Added my onions, poblano, and jalapenos with a little extra cheddar And after the dough warmed up and stuck to the parchment paper and four hands lifted and ever so gently keep dusting corn meal under it to finally get it off, I threw it onto a SCORCHING (around 650) pizza steel in the Akorn on the elevated stand, and around 4 and a half minutes later I was quite shocked... Luckily, I had another dough and enough ingredients to quickly make another one the exact same way, but on a slightly cooler (615ish) grill for 3 and a half minutes, and got a great result! Companied with a Leffe Blonde Belgian Abbey Ale. It was a lot of fun doing this, and I apologize for not having any actual grill shots, but this was VERY time sensitive. As this is my first challenge, I'll accept constructive criticism on the post, but don't you dare criticize that second pizza!
  14. This will be split into two posts because of the number of images I have. Here's Part 1: When I first started thinking about the challenge, I knew I wanted to do some kind of chile relleno dish - but one that would be a little heartier than just a regular cheese stuffed relleno. I dug into several options, including wrapping the stuffed chile in corn husks and grilling that way, but then I started playing around on a variation of my favorite dish at my favorite local Mexican restaurant and this recipe was born! Yesterday I documented the making of the fire roasted salsa, which I made a day early to let the flavors blend. Yesterday I also dry roasted 3 ears of corn and cut them from the cob and made cornbread: While the cornbread was baking, I also simmered some chicken breasts in broth flavored with a healthy scoop of Penzey's taco seasoning and the juice of 2 limes: I then shredded the chicken using my tried and true Kitchen Aid mixer method: All of that got put in the fridge overnight to await today's cook.
  15. OK folks. It's that time. Please go vote in the May Seafood Challenge Voting Poll. Thank you
  16. I need your help. I’m posting an alert here as I know that the Pinned items at the top of the forum sometimes just become noise that we ignore. Well there is a new Pinned post at the top that directs you to Vote for the next Challenge Categories. If you want to participate in the Challenges then this is your chance to help influence what choices will be available. Even if you don’t participate in the Challenges, it’s still is in your interest to Vote as these Challenge posts are some of the best cooks on this forum. You will learn and sometimes be amazed at the creativity the participants come up with. Please visit the Kamado Guru Polls forum and Vote for the next Challenge Categories you’d like to see. Remember that there are two threads so visit them both before voting. You may want to vote for some in thread #1 and others in Thread #2. Please Vote for up to 10 categories. The Polls will close on Sunday and the next Challenge will be up on Monday. Thank you for your consideration.
  17. We’re going to be making a few changes to the Challenges to try and increase participation. The first of with is to give the members a say in what we choose for the challenge categories. Please give us your thoughts as to what categories you’d like to see come up as a challenge. You'll later be able to choose (vote for) as many as you’d like to see as a challenge. If you have any other ideas please post them here (which a very brief depiction) and I’ll add them to my poll. a. The top two choices will be the next two challenges. b. The next top eight choices will be available for the winner to pick a new challenge from. The following are just some off the top of my head choices. Specific Categories: Steak (self-explanatory) Pork (self-explanatory) Chicken (self-explanatory) Ribs (self-explanatory) Turkey (self-explanatory) Pizza (self-explanatory) Pulled Pork (self-explanatory) Pork Chop (self-explanatory) Sausage (self-explanatory) General Categories: Beef (Anything that starts out with a cut of beef) Pork (Anything that starts out with a cut of pork) Seafood (Anything that starts out with a cut of Seafood) Lamb (Anything that starts out with a cut of lamb) Look up in the Air (Anything that starts out with fowl or a cut of fowl) Fed in the Med (Anything that originates in the Mediterranean region. Very broad category) South of the Border (Anything that originates from south of the US Border. Very broad category) Asian Cooking (Anything that originates in the Asian region. Very broad category) Foods of Europe (Anything that originates in the Northern European region. Very broad category) Cook your Heritage (Anything that originates from your heritage. Very broad category)
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