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  1. I was doing some research for this months challenge... okay, okay, I was just watching TV- but it was a cooking show, and the chef on the show was making Pozole Rojo, a red pork stew. As I watched the show I realized the stew gets a lot of garnishes and condiments, but basically only has 5 ingredients: Pork, Dried Chiles, Hominy, Onion and Garlic. Talk about a "Well, Duh!" moment. So I made it. I used garlic powder from the spice rack to be able to add one garnish (red cabbage) and let the white onion do double duty, both in the stew and chopped fine for a garnish. I used a package of po
  2. Hi Kamado People, I have been smoking for about 2 years now and I have never tried a pork roast style cook and beside whenever I have done pork roasts I have not got the crackling right and this is critical. So I decided to research a little and found heaps of methods out there, anyway I was stuck on three types 1. Continuous apply of vinegar, 2. Apply lots of salt to fat/skin, boiling water. All of these have the requirement of putting the pork into the kamado at a very hot temperature for around 30-40 mintues before dropping temperature to normal roasting temp of around 180/200°C.
  3. they've been on for a bit, cruising at 215°f. Going to finish each one differently but still debating the details.
  4. This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat. I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it. But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats t
  5. LJS

    Ribs 321

    Hello Kamado Peeps, Has ana awesome weekend. My friend did a low and slow leg of lamb on the Webber kettle and left it in sauce with the aim of enhancing the gravy. It sure did and pulled apart beautifully on the rolls, he also did not use any wood just natural spices. So I had to do a cook myself. Went to this new meat shop (meat emporium Sydney) and the selection and quality is really good. I walked out over budget and decided to do some pork ribs a monster pcs. Spice: Pepper, salt, garlic, mustard, onion, paprika, sugar and cayenne pepper Wood: Cheery and 1pcs
  6. I smoke-roasted this in a Karubecue C-60 stick burner but previous cooks were done in a Cookshack Fast Eddy PG500 pellet pit. I think it would cook up well in a kamado. It's the best thing I've ever cooked. I doubled the recipe for a dinner party. Ingredients One bone-in pork loin roast 2 tablespoons Dijon mustard 2 teaspoons dried thyme leaves 2 teaspoons dried sage leaves 1 teaspoon garlic powder Salt and pepper to taste Optional Pan Sauce ¾ cup dry vermouth or white wine 1 cup water Salt and pepper to
  7. first stop.... we continued in southwardly direction... as seen in another thread sausage, tom thumbs
  8. China has more than half of the world’s hogs. They’re the primary livestock there. (Think about that—they have more hogs than the rest of the world combined.) African swine fever recently killed half of China’s hogs, ¼th of the world’s supply. Diseases move rapidly around the globe. North American pork producers are trying to prepare for the swine fever’s arrival. Let’s hope that the spread is stopped. BTW, China is flooded with counterfeit African swine fever vaccine. Some people don’t care about the consequences.
  9. Hello fellow KG forum members! A few days ago, my father-in-law brought me a pack of ribs because he knows that I like ribs and because he can't say no to a sweet deal. He picked up a pack of what looked to be two slabs of ribs for $1.29/pound. Fast forward to Sunday and when I looked at the sticker on the pack, it read "Pork Brisket Bones". When I opened the pack, there were four strips of what looked to be the end trimmings of a normal rack of ribs. After a little research on Google, it turns out that this is exactly what they were. I quickly decided on the 3/2/1 method and away I went!
  10. First smoke on my new Akorn. This is my second Akorn I had one for 5 years. I just bought 2 new ones at 69.00 each. Made me some pulled pork quesadillas with home made jalapeno BBQ sauce
  11. 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
  12. 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 prob
  13. So my daughter is getting married tomorrow. A smaller wedding (98 guests) taking place at his family farm. The groom and his brother own a distillery business on the farm and the wedding will be held outside between the home and the business. The meal will be catered and the boys wil have the wood fired oven going for late night pizzas. Think they can do four or five at a shot. At the last minute she has asked me to provide a 60-70ish pulled pork sliders. So I snuck out of work early today, managed to find five nice pork shoulder “partial bone-in roasts” totalling about 10kg (22 lbs), ra
  14. My wife found some boneless spareribs on sale at our local supermarket. I had some thick cut bacon that need to be cooked. So here is their beautiful marriage. Rubbed with Jake's grillin' coffee rub, cooked over indirect heat at 250°. Pulled when internal temp of 155° was reached(first time checking). Also cooked some bacon that was awesome as well. Here's some pics! The sparerib in the front was on the back of the grill, still great though.
  15. So a couple of days ago I was in the store and they had picnic shoulder (pork butt with bone-in, skin on) for $0.98/lb and I thought it would be a perfect fit for the Joetisserie: low and slow would make the skin too rubbery so the higher heat should crisp it up nicely (I'd done a porchetta before and it turned out fabulously) I followed one of John's videos for the rub idea, though he didn't give amounts. I used a mustard base and roughly about 1/2 c salt 1/3 c paprika 1/3 c chili powder 1/3 c granulated garlic 1/3 c onion powder And held the J
  16. Super cheap country style pork ribs on the menu for today. These usually come out pretty good with a bit of prep, (insert rubbing joke here). Going to use Chris Lilly's Championship Pork Rub, it is readily available all over the internet. I also mixed up the injection but then my injector decided to break, so I stabbed some holes in the meat as I poured a bit on. Let it sit for an hour like that in the fridge while I got the grill going. I saved some of the injection and am now going to spritz since I didn't really get much in the meat.
  17. If you like pork tenderlioin, you are going to LOVE this one glazed with a delicious citrus and cilantro sauce with a little rum added for good measure! Give it a try! Here's the recipe:Citrus and Cilantro Sauce:2/3 cup orange juice3 tablespoons lime juice1/2 cup sugar1/2 cup rumzest of one limezest of two oranges1/2 cup finely chopped fresh cilantroAdd the orange and lime juice with the sugar to a saucepan over medium high heat. Stir just until the sugar dissolves. Bring to a boil and reduce to 1/2 cup. Remove from the heat for a minute or so and then add the rum. Return to the heat and bring
  18. Sunday Night Football eats Glazed Pork TenderloinGrill heated to 400* F, Tenderloins taken off at 135* F. Rested 20 minutes before slicing. The Primo was not super heat soaked and had some trouble keeping temps up. I think the glaze would have set up a little better in more stable heat. I was a good meal with some room left for improvement.
  19. Kamado Joe Jr. 375* 1 chunk pecan wood 1 chunk apple wood Approx 50 minutes or internal temp reaches 140-160. Rub: 3 tbsp dark brown sugar 2 tbsp paprika 1 tbsp kosher salt Dash of garlic powder Dash of crushed rosemary Dash cayenne pepper Dash of seven pepper medley (Save a little bit for the glaze later) Now the fun part. It's one of my favorite ways to top any pork loin. Bourbon marmalade glaze: 1 shot bourbon Top half of a jar of orange marmalade Splash of worste
  20. Wanted to try something a bit different this weekend and utilize the new Lodge grill press I got. Decided to grill a pork tenderloin then thin slice it and make Cuban sandwiches on the ribbed side of the cast iron griddle. They turned out really well, and I think I might actually be starting to get the hang of getting the grill up to higher temps quickly--don't want to jinx it tho (past efforts have taken much longer than expected and often not reached desired temp). Did a 4-5 hour marinade on the tenderloin in a mixture of sauteed onions/garlic, salt, pepper, orange juice and li
  21. I have yet to perfect any kind of rub or injection of my own. This is due to the fact I am still practicing and learning how get a perfect cook. While I do burgers and steaks on my Akorn, I usually smoke either pork butts, or pork spare ribs (brisket once a year when I purchase a quarter side of beef). Since I am still trying to perfect the smoking process, I leave it up to those who have already perfected their rub processes. I've tried some store bought rubs in the past, and McCormick makes a mean Pulled BBQ dry rub. But this week I decided to try something new. I found a company
  22. You never know what Ole SmokinSteve is going to come up with next so be sure to Subscribe and leave comments. Thanks for watching...... Smoke On .... it’s all Good!
  23. Had some leftover pulled pork and made a take on David Chang's pork bo ssam recipe(which is amazing): http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam Store bought dough, fontina cheese, pork (duh), hoisin/gochujang/ssamjang drizzle, on the grill 550 for 7 minutes. Top with cilantro, lime and the ginger scallion relish from the above recipe. The pic doesn't do it justice, but this was incredible.
  24. I had a great cook over the weekend. The preparation was a 10lb. Pork Butt with a mustard and dry rub. This was my first low and slow cook on the Char Griller Akorn. I started with a box full of lump charcoal and 6 nice chunks of pre soaked Hickory. I coated the butt with yellow mustard and a store bought rub the night before the cook and wrapped it in plastic wrap and put it in the fridge. The rub was a local BBQ restaurants, Sugarfire. Pretty standard rub. I got the Akorn up to 260F and then added the meat to the grill. This was also my first use of a
  25. I put the BBQ sauce on a little too soon before the end of the cook, resulting in an excessive bark. But it was still good. I'm not sure if this is going to work... I'm not that good at posting pictures, hopefully I'll have better luck with video.
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