Good morning and happy Independence Day! I am new here as a poster but have been lurking in the background since I got th kamado bug. There is a ton of good info on this forum and I appreciate the posters and information found here.
I have have cooked a Weber kettle weekly for the past 10 yrs and have recently been looking for an excuse to get a kamado. Wouldn’t you know, the darn wheel fell off when I moved it last weekend.... Guess that’s my excuse? I use 2 zone cooking A LOT and have decided the Primo XL Oval best suits my needs. I would prefer the new all in one package but suppose I could buy the stand alone grill and build a table, if necessary.
That being said, I am very curious to hear what any of you Primo Xl owners paid (and where). I’d also like to know the best sales price y’all remember seeing on them so I know when I see a good deal to pull the trigger and buy it. I am surprised not to see any real 4th of July sales on them now. When would be the best time to buy one at the best price y’all have seen?
Thanks ahead of time and have a safe and happy 4th!!!
I’m planning to smoke my first pork shoulder and am looking for advice on good or high quality brands to buy. Does Smithfield produce good or high quality product? Does quality matter? I would think it would. What brands do you recommend? What retailers sell quality products, e.g. Would you buy from Costco?
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.
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 Killer Hogs BBQ Rub on all sides
3. Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco)
4. When I had internals around 185, I glazed the belly and cooked for another 20ish minutes
5. Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more
6. Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D )
1. Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla. All of this is unmeasured and I mixed to taste.
2. Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat
1. Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro)
2. Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt)
3. Grilled pineapple on the same grates I cooked the pork on
4. Cojita Cheese
6. Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water)
Please enjoy the pictures, and as usual, ask any questions!