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    • By odamaK
      I am looking for and original Kamado Joe Big Joe rolling stand or cart that came with the big joe. Looking to take my stand-alone Joe and put it into a cart. I am located in Canada, in the GTA in Ontario, please contact me if you have one you are willing to part with 
       
      Thank you
    • By Kentuckyboy76
      Hello all, 
       
      Just picked up a Kamado Grill to replace my old gas grill. Dived right in and did a 8 pound brisket this weekend. Looking forward to learning more!
       
       
    • By Hulk
      Hey gang, I recently received my iKamand, and it works great.  I’m not able to find anyone selling extra probes for the unit for slot 2 and 3.  Has anyone had any luck?
       
      Also, while I’m on the topic of iKamand, has anyone had success getting a DC to USB setup to work, so a cord doesn’t have to be drug across the patio?  The idea would be to use it with a usb battery back or something similar.
       
      I left some pics to get your mouths watering while I wait for a response.



    • By DerHusker
      The Guru Moderators Challenged me to create a “Weave Your Way Through May”. I thought long and hard at what I could create.

      Create something delicious by weaving ingredients together? At first, I thought

      I kept thinking and then came to the “point” where an idea “stuck” with me.

      If I had the correct ingredients

      then

       
      I studied up on my past cooks and if you will
       

       I’ll provide you with a little educational reading and show you

       
      I assembled most of my ingredients

      Greased up my CI pie pan with some Crisco.

      Did my crust weave in it

      but it looked a bit

      (Not my best work. I should’ve done this on the glass pie dish like last time but since the crust won’t show this was no biggy)
      Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape.

      Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes.

      While that was cooking I whipped up the egg, milk, sour cream and Bisquick

      Once the bacon crust was cooled I placed in a layer of thinly sliced potato.

      Now some slivered onion

      and then the Hatch Chiles.

      Now I added half the egg mixture and 1 cup of cheese.

      I repeated this process and placed it on the kamado for 50 minutes at 300 degrees.

      Here it is after 50 minutes.

      I thought we could clink our glasses in a toast but alas it still wasn’t alive like I wanted

      so I threw a little temper tantrum.

       
      It needed one last ingredient

      So I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease)

      and in a last desperate attempt, I yelled out

      Here it is after the additional 10 minutes.

      IT’S ALIIIIIIIVE!!!!!!!!!
       

      Close-up with flash.

      Without flash.

      Today I cut a slice and heated it up for breakfast.

      It was so delicious it had me dancing!

       
      THE END!
       
       
       
    • By St1brew
      My wife found some boneless spareribs on sale at our local supermarket.  I had some thick cut bacon that need to be cooked. So here is their beautiful marriage. Rubbed with Jake's grillin' coffee rub, cooked over indirect heat at 250°. Pulled when internal temp of 155° was reached(first time checking). Also cooked some bacon that was awesome as well. Here's some pics! The sparerib in the front was on the back of the grill, still great though.




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