Jump to content

  1. CamelbackJoe

    CamelbackJoe

  2. ske1eter

    ske1eter

  3. Rak73

    Rak73

  4. Jdc

    Jdc

  5. Cgriller64

    Cgriller64



  • Similar Content

    • By Daz
      My wifed signed me up for BBQ Ribs at my son's baseball endgame party. After working on my own controller like nuts for 3 years she now signs me up for every potluck party we go. So I was on a quest to find out how to use minimum effort to make pro-like ribs. I figured I'll make a video for it since I haven't smoked much of ribs for a while.
      Here is a process I tested today and the ribs turned out to be just as savory and tasty as, well, finely prepped ribs. It'd add a few points with some freshly cut herbs and garlic but these ribs turned out to be just amazing. Here is the process, no overnight seasoning, no wrapping and no mopping. The grill was not touched til the end. 
       
      1. I went straight to Costco and picked up some pre-dry-rubbed St. Louis Cut Ribs. I've used them before and they are great. For only $3.49 /lb and seasoned, this is the best bang for the buck. This way I don't have to buy them ahead of time. The ribs are good to go. The rub was called "Souvloki" rub and it got a little heat in it. 
      2. I curled up the ribs into a standing tube with two skews. This way the ribs are cooked 1~2 hours faster and even on both sides. It took three hours to cook the ribs to 210 internally.
      3. Lit the starter cube, put in the heat deflector, insert the meat probes and grill probe. Put the meat in and close the lid for the first and last time.
      4. Set the temperature controller to 270. I was just experimenting with it, It worked really well. A nice bark was formed yet the inside is savory. It pulls off the bone easily. 
      5. That was it. No wrapping no mopping no nothing. Just cruise around for 3 hours and take it straight out of the grill and eat.
      So next time if you are in a hurry or just being lazy...you know what to do.
       

       
       
    • By AbidesTheDudeDoes
      Hi I’m new to the forum but a long time lurker. I think I scored a rare beauty in the local classifieds today. Based on other research on here I think I bought  a “new” Modern Imperial Kamodo. 
       
      The seller said said his dad got it while in the military and never used it...
       
      Got any tips on how to get this
      going? I’ve got an Acorn, but I think this is new territory.





    • By philpom
      So far it's a great Saturday morning.   Got up a little early, started a fire with rockwood and apple.  Then dressed this 15 pound brisket with my coffee rub blend.
       
      Later today I have a hunk of loin to cook, it's been curing for about 14 days.
       



       
      I'll update with photos in a few hours. 

    • By Smokingdadbbq
      Had a few people who follow my Instagram ask for more information on the table shown in some of my pictures. 
       
      This is the cedar table work station I built to house my large and minimax big green eggs 
       
      so far pretty happy with it 





    • 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
×
×
  • Create New...