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Found 11 results

  1. So this finally happened today (just a few days short of 6 weeks). Since we’re rapidly running out of month, the inaugural cook also happens to be for the Five Ingredient Challenge. I was inspired by John Setzler’s SloRoller chicken video so I opted for that method. Ingredients: Whole chicken Pineapple Red pepper Vidalia onion Honey Wayward Gourmet Applewood Smoked BBQ Awesomeness Salt & Pepper Olive Oil I did a dry brine on the chicken the night prior. Finally fired up the
  2. Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Kill
  3. Rubbed with pork n chicken secret weapon and ran it about 400 with one flip. Pineapple had some habanero death dust on it and nectarine had dominator. Mini split of cherry for smoke.... Came out very juicy and nice crisp on the skin. Haven't done a chicken direct like this in a looooong time. Tough for me to decide which I like better...hot n direct, smoked or direct but low (PBC). Guess it's a good thing we get to choose from day to day!
  4. Howdy Gurus! Last night I did something a little unusual and thought I'd share with you good cooks. I had a pineapple sitting on the counter that needed to be sliced and used. I also had a couple of pork loin chops that I needed to cook. So, knowing that pork and pineapple go together well, I did the following. I sliced off the sides of the pineapple and laid out my pork chops on them, covered both sides with a little butt rub, and tied everything together with butchers' string. All trussed up and ready to put on Beauty! my 19" KK. On Beauty! @ 400F with a nice
  5. Howdy, Pards! Been wanting to grill a Cauliflower Steak for awhile now. So, why not tonight? Yyyyyeees, Sir, time to get my grill on. In poking around the world wide web, I found a Cauliflower Steak recipe that uses Pesto. Weeeell, I sure ain't wanting to use that jarred stuff that is made in New York City though. 'Ol Marshall Lucky can sure fix up some home made mean mean green Pesto. Let's begin with the ingredients for the Pesto. I used 3 cups organic Basil, 1 cup organic Baby Spinach, 1/4 cup fresh grated Parmesan cheese, a few garlic cloves, toasted pine nuts, and Extra Virg
  6. My friend Roel aka Pitmaster X on YouTube recently posted this video. I'm so impressed with this one that I'm going to re-make it, giving him full credit of course, for Kamado Joe this weekend. I made a trial run of it today for 'proof of concept' and you just would not believe how amazing this pineapple tasted... Pitmaster X on YouTube Recipe: 1 whole pineapple, cored and sliced 5 tablespoons of packed brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/3 to 1/2 cup dark rum Several scoops of your favorite ice cream Directi
  7. What comes first: Make/Get pulled pork. This pulled pork was made hot and fast at 275. Seven pounds took all of 5.5 hours. Make/Get Crepes. Stores now sell pre-made crepes in a sealed pack if you don't feel like fussing with it. Get a fresh, fully ripe pineapple. The riper the better (but the meat of the pineapple must still be yellow and not brown). Then: Thinly slice the pineapple about 1/16th to 1/8th inch thick. Rub the slices with brown sugar. Throw on grill until cooked, and they have a tacky (non juicy surface). If the pineapple is still too juicy it will make the crepe fall apart w
  8. I marinated a 10 lb picnic shoulder for 24 hrs in a pineapple mojo. I roasted it in my Akorn using only lump and a drip pan full of water and marinade at 260 for about 4 hrs, then 300-325 for 3 hrs and 350 for 1 hr. The skin was perfectly crispy like pork rinds and the meat just fell apart! I recommend rubbing the meat with garlic, onion, salt and pepper mashed into a paste, then dropping the meat into a store bought mojo or juices with any herbs and such that you like. I used pineapple and cilantro. Here are the pics to prove it!
  9. After soaking up info on pulled pork I decided to dive in on the weekend and cook up a 9.5 lb Boston Butt. Started the Joe up a little after 7pm and had everything settled in by around 8. Temp was rock steady until about 11 pm then it started to climb - tweaked away to try and settle things and then went to sleep at midnight. Up a bit after 6 in time to catch it before it went out (was sitting just under 200). Temps came right back up to 220-230 and meat registered done around 11 (so a little over 15 hours total cook time). I mixed up a Lexington style BBQ finishing sauce (apple cider vinegar
  10. So I'm not very good at writing down my recipes or following others. I always tend to add stuff to try and change it up or make it my own. Not a bad thing necessarily, but makes it hard to remember what you did when you made something good. I was asked for this recipe so here goes nothing... Original cooked post: http://www.kamadoguru.com/topic/8387-chicken-n-ribs/ Marinade(I think): 3/4 cup Pineapple Juice 1/8 cup Soy Sauce 1/8 cup Oil (I used EVOO) 2 Tbsp Ketchup 1 Tbsp Asian Sweet Chili Sauce 1 Tbsp Minced Garlic 1 Tbsp Fresh Cracked Pepper 1 tsp Siriacha Sauce 1 tsp Ginger
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