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  • Similar Content

    • By Daz
      Hi all, we made a little video about cooking frozen pizza from stores. It was a fun lunch at work. When I first made the pizza ring 2 years ago there weren't many frozen pizzas in the stores, most are thick crust. but now...wow, they got their own aisle. So we dust off the pizza ring and made pizza lunch at work. 
      We tested more than 8 different brands of pizzas, and Newman's thin crust cooked best in the Akorn Kamado, California kitchen's Sicily pizza had a perfect dough/topping ratio, and even the cauliflower dough tasted good from the stone. The stone was kept around 450 - 500, anything higher may burn the dough without full cook the toppings. So on thicker dough keep the stone under 400 will be a good idea.
      Talking bout the stone, we used Rockheat we bought from Amazon, I'd recommend it. simple but smart handle design. We're working on a pizza stone with a digital thermometer built in, then you won't need the Infrared gun to read the stone temperature. I can probably program our controller to keep the stone temperature consistent. 
      https://bbqube.us/Turn-Your-Akorn-Kamado-into-an-Italian-Pizza-Oven-with-Kamado-Pizza-Ring_b_2.html
    • By ItsGriffff
      Hey Kamado Fans,
       
      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: parkergriffo@gmail.com
       
      Cheers!
       
       
      -Parker

    • By TheGHole
      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 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 )
       
      GLAZE
      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
       
      TOPPINGS
      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
      5.  Cilantro
      6.  Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water)
       
      Please enjoy the pictures, and as usual, ask any questions!



    • By TheGHole
      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!


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