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: firstname.lastname@example.org
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!
1 Pkg. Costco Country Style Ribs
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
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
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.
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!