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Found 23 results

  1. Today I smoked with oak wood a roast rubbed with coffee rub and sliced thin for baguettes sandwiches from the baguettes I baked in the morning.
  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. Here's my most recent fish cook... .turned out fantastic! Smoked Salmon Recipe: 1 large salmon filet cut into 4 or 5 pieces 2 cups brown sugar 1/2 cup kosher salt 1 tablespoon black pepper Honey to glaze The day before: Mix your brown sugar, salt, and pepper together and cover the bottom of a 9x13 baking dish with it. Place your rinsed and dried salmon filets on top of the sugar mixture and then cover the top of the filets with the rest of the mixture. Cover and refrigerate for 8 to 12 hours. Cook day: Remove the salmon filets from the brine. Rinse thoroughly and pat dry with
  4. As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes. I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225. Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me. Currently, my process is this: Open dampers all the way Fill bottom of grill full of hardw
  5. 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
  6. I have been wanting to do this cook for quite some time and finally had a chance to do it. I started with some elk roast that was given to me to see what I could do with it. Man this meat was beautiful and lean as could be.... Being worried that the meat would dry out, I stuffed the roast with bacon... And then of course it was rubbed with spices...and wrapped with even more bacon... The roasts went on the Kamado Joe Classic at 225 and were smoked with alder, peach, cherry, and oak to an internal temp of 155 without foiling during the cook. They were then wrapped and allowed to rest f
  7. Here's the lastest revision of my Smoked Macaroni & Cheese recipe! You can use this recipe of your own favorite recipe and smoke it on the kamado! Smoked Macaroni & Cheese Ingredients: 2 to 2 1/2 cups uncooked macaroni noodles (cooked per box instructions) 1 1/4 cups milk 2 eggs, beaten 1/2 stick melted butter 4 strips of bacon, cooked and crumbled 1/2 teaspoon chipotle powder 4 cups shredded sharp cheddar cheese, divided Grated parmesan cheese Salt and pepper to taste Directions: Preheat your grill or smoker to 350°F. Cook the macaroni per box instructions and drain.
  8. Hi all you Smokers out there ...... This is an awesome cook if you want to give it a try. I thought this casserole would be good smoked so I thought I'd give it a try and it blew me away when I ate it. It really took on that smokey flavor and was outstanding. It is a Beef & Potato casserole with sliced onion, diced red peppers, cream of mushroom soup, and graded cheddar cheese. It really turned out good so go fire up those smokers and give it a try .... you'll be glad you did.
  9. I said in my Christmas cook thread that I’ve been away from cooking since the last week in October but I did manage to get the Thanksgiving turkey cooked on the kamado. As there was just going to be the 3 of us we ended up having dinner over at our next door neighbor house. (They were very kind to invite us) They were making everything else but wanted me to cook the turkey in the kamado. I was already going to do one so how could I refuse. I used my stand-by recipe I’ve used for the last 4 years. (Recipe: https://www.kamadoguru.com/topic/7524-smoked-turkey/) Here are the pics I managed to take
  10. My coworker harvested a nice buck on opening day, and shared some venison. I had been making jerky out of most of the meat, but this time I tried Venison Sticks. The collagen casings were more difficult to link than natural casings. These turned out more the texture of a summer sausage than the deer sticks I have gotten from other hunters. Still tasty, but not what I was expecting. I will have to look for some other recipes.
  11. Alright I think I need some help from y'all. Had my Chargriller Akorn now for 18 months and use it at least once a week. I've perfected nearly everything except for brisket. I've smoked three briskets and every one ends up dry. Tender but dry. Today I tried John Setzler's brisket method where instead of wrapping at the stall you put it in a pan with onion, pepper, garlic, and beer. I used apple juice though. I smoked it at 275 and was able to hid the temp there for the entire smoke portion. It stalled around 165 so I took it off and placed in a pan with the onion, pepper, garlic, and apple jui
  12. Today, I made some smoked salmon, I got a fillet that was close to 4 lbs. I used my 8 quart briner and placed in 1 cup vodka, 2 quarts apple juice in it, I cut the fillet into 3 sections and placed in briner and refrigerated for 2 hours, I then prepared a dry cure. I used 2 cups palm sugar, 1 cup kosher salt, 2 tlbs black pepper coarse mixed will. After 2 hrs I removed salmon from briner and coated throughly with cure. Covered with plastic wrap and refrigerated 4 hours. I the washed the cure off and dryer the fillets. Smoker was at 130-140, I smoked the fillets for 45 minutes
  13. Today I made my first Alder Smoked Salmon on Traeger pellet smoker, grill following the recipe that came with the unit I bought from Costco roadshow. The taste was good, my wife also like the flavour and so does my eldest son.
  14. Well, if you have a fussy guest coming over for dinner that likes to complain about everything, Snoop Dog has the solution for you. Cannabis Smoked Salmon: https://www.merryjane.com/food/salmon-is-the-latest-addition-to-cannabis-infused-fine-dining Yup, Snoop ready to fill his Joe's up. You already know what he's going to mixing with pecan wood chunks during tonight's cook. So if the neighbor's laying in the middle of their drive-ways tonight counting stars, you know who to blame. Apparently Marry Jane will be making their own rubs, marinades, and turkey herb. So if you're turkey seem
  15. I found a place that is selling these huge pieces of Beef Shoulder Clod and I am planning to smoke one this weekend. I've done some research and most people are doing these like brisket. Some of the videos and cooks that I've seen have been over 20 hours as well. Anyone in here done a Beef Shoulder Clod? Any tips you would like to share? I'm looking forward to the cook this weekend and will share some pics once it's on!
  16. This weeks' video comes from Chris Lilly's "Fire & Smoke - A Pitmaster's Secrets" cookbook: If you want to ROCK your breakfast table, or rock your table for any other meal where GRITS would be an appropriate dish or side dish, you MUST try this recipe! Smoked Cheese Grits: Ingredients: 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1 1/2 cups quick (5-minute) grits (not instant) 1 1/2 sticks (6 ounces) unsalted butter 8 ounces grated sharp cheddar cheese (I used extra sharp) 4 ounces grated muenster cheese 1/3 cup whole milk 3/4 tsp worcestershire sauc
  17. Tonight we decided to make some of our gourmet grilled cheeses. Everything but the sauce and butter was done on the Kamado Joe over the past weeks. Placed the bread on the skillet to crisp up and then under the broiler for a couple of minutes for the cheese to melt. Homemade Sour Cream Bread Smoked Cheddar Smoked Provolone Garlic Butter Pulled Pork Sweet Baby Rays BBQ sauce Let me tell you this was one of the best grilled cheese sandwiches that I have ever had.
  18. As mentioned in another thread, I picked up a turkey breast with the intent to cook on the Akorn. I've been eating much healthier and the pants are feeling looser.... So, time to add some flavor into the diet and put up the George Foreman for a few days.... It's Akorn Turkey Time! This cook is also serving as a refresher for the turkey I will undoubtedly cook for Thanksgiving, we love turkey and it's nice to enjoy it more than once or twice a year. So without further delay, here is the bird, or should I say the breast part... See what I did there? I thought I had picked up a Jennie O but I w
  19. Was at WalMart yesterday morning - noticed they had an 8lb pork shoulder marked down to $1.87/lb, so I had to grab it. Got it home & prepped with yellow mustard and a nice rub with very little sugar. I wanted to get it cooked by dinnertime so the kamado would be freed up for other uses, so I cooked around 275º instead of the usual 225º. Hit it with several big chunks of local cherry which lingered for at least 6 hours. It took about 8 hours to reach 205º at which time I removed it from the fire, foiled, wrapped in a thick towel and stuck it in the cooler for a few hours. The bark and th
  20. After numerous cooks of almost everything the beginner should do, it's time to smoke pork. I've done pork on a propane vertical box-smoker for the last couple years with great success, but it died last fall, so this was going to be the first exercise on the coals...pretty exciting stuff. This guy was small, as the store didn't have anything over 4lbs, but there's only two of us and a test run doesn't require a 10-pounder. Against some others' better judgement, I do a quick brine on my pork: 7-8 cups warm water 1/2 cup kosher salt 2 cups apple cider 1/2 cup maple syrup (I use
  21. Im cooking up some ribs tomorrow and my fav side dish is smoked baked beans.Im looking for a recipe that is not over sweet(like a lot of beans can be) Thanks Ronan
  22. If you like chicken salad, you're gonna LOVE smoked chicken salad! This is also quick and easy to make, so here are the things you will need: Smoked Chicken Salad Recipe: Ingredients: Brine for the Chicken (Optional) 1 gallon of water 1 cup table salt 2 Tbsp Worcestershire Sauce 2 Tbsp Black Pepper 1 Tbsp Fresh Thyme Leaves 6 Bay Leaves A Couple Dashes of Hot Sauce Heat this mixture to just below a boil and then cool completely in the fridge before using it to brine your chicken. When the brine has cooled, submerge your chicken in the brine for a minimum of one hour per pound and a
  23. Finished a Venison roast (actually a cut of the hind sirloin). The meat was from a mature buck I took with a croossbow back in October before the rut. Medium sized fire brought to @ 275 and parked, cooked low for nearly three hours. Did not use thermometer just went by feel and sight. Let marinade about four hours, delicious.
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