Jump to content

  1. Knuckles

    Knuckles

  2. aljoseph

    aljoseph

  3. John Setzler

    John Setzler

  4. Dub

    Dub

  5. SmokeyMac

    SmokeyMac

  6. Muse

    Muse

  7. jrow17

    jrow17

  8. danielc

    danielc

  9. CeramicChef

    CeramicChef

  10. Edsland

    Edsland

  11. Cajun Ty

    Cajun Ty

  • Similar Content

    • By pittmab
      1kg back ribs from my local butcher, cooked using a modified 3-2-1 method over charcoal and cherry wood. And finished with a Bulleit bourbon glaze.
       
      Really pleased with how these came out, not fall of the bone but tender and juicy just how I like them!
       
       





    • By philpom
      While it's cooler outside it's the best time to smoke a bunch of cheese.
       
      Did mine a week ago, tested it today.  My best batch ever and I think my new favorite wood for cheddar is hickory.
       


       
      This is extra sharp cheddar.  I crusted it with black pepper before vacuum sealing it.  Going to be fantastic after it rests a few months.  Last year I did extra sharp cheddar with pecan and crusted in chipotle.   Still have one of those sealed floating around.
    • By Rob_grill_apprentice
      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.  






    • By daninpd
      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 pork necks and roasted them at 400 for an hour in the Joe to get a little color, then put them in a Dutch oven with water to cover and let that go overnight at 250 covered in the Joe to make a rich pork stock.  The next day I strained and refrigerated the stock so I could skim off the hardened fat. The rest of the recipe:
      1-1/2 to 2 lbs pork shoulder cut into chunks for stew
      4 oz dried Pasilla Peppers
      1 tsp cumin
      1 tsp garlic powder
      1 tsp Oregano
      1 30 oz can White Hominy drained and rinsed
      1 large white onion diced medium
       
      Destem and deseed the chiles (I included a picture of the seeds from one Pasilla- you don't want the seeds in your sauce) and put them in a bowl and pour in 4 cups of boiling water and let that sit for 30 minutes or so.  Put the chiles and some of the water in a blender and blend, adding water as needed to get a pourable sauce.  Combine all ingredients in the Dutch oven with the defatted pork stock.  Bring to a simmer then cover and cook 4 hours at 250. I left it uncovered a lot of the time to get it to thicken more.  After 4 hours this is a tasty stew.  Typical garnishes are cabbage, avocado, thinly sliced radishes, crema, minced onions, cilantro and fried corn tortillas.






    • By LJS
      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.
      All of the above are required to have a dry roast, not fresh out of the plastic pack , best left overnight. At the last minute I decided to go with boiling water pouring over the fat and then right away into the hot kamado mine was at about 250/270°C range with one chunk of cheery, had no apple in the shed.
      Any how after 30min I closed the vents and the temp started to drop. Once at 180°C I left her there until internal reached 75°C and wow wow what a beauty. Moist and perfect crackling. Salt was needed to be added though.  


×
×
  • Create New...