Thanks to @Kamadobjorn for the inspiration. The table is the “Applaro” Line. The hardware that you see in the last pictures all came from Hobby Lobby. The table comes with a thin, cheap pull bar and nothing else, not even knobs for the doors. The cooler pic is just for reference as that was what I was doing prior to getting the table. The last pic is sans hardware just the way it comes from IKEA.
I used Lenox 18TPI metal jigsaw blades with an adjustable speed jigsaw set to its lowest setting to cut the hole. I used this edge trim from Amazon: Trim
If you have any other questions just ask. Cheers.
I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one.
I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.)
I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier)
I cut it in half and deboned the other half.
I proceeded to cut it all up into approximately 3/8” slices.
I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade.
Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar.
8 lb bone-in pork shoulder (deboned)
4 tablespoons achiote paste (I used 1 – 3.5 oz. brick)
2 guajillo peppers (seeded and re-hydrated)
2 ancho peppers (seeded and re-hydrated)
3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can
5 garlic cloves
¼ small white or yellow onion
1 oz. Piloncillo (substitute brown sugar if you can find it)
1 tbsp. dried oregano (preferably Mexican)
1 tbsp. cumin
1 tbsp. salt
1 tbsp. pepper
1 tsp. cinnamon (preferably Mexican)
1 tsp, cloves
½ cup pineapple juice
½ cup white vinegar
¼ cup OO
¼ cup of the water from re-hydrating the peppers
¼ cup orange juice
¼ cup lime juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo)
(Note: I only had some small guajillo chiles so I used 6 of them)
Everybody went into the pool for a spin.
I poured some marinade into the bottom of a very large bowl and then some pork slices.
I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating.
Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17
and used it to create a vertical spit.
I now peeled and sliced up the pineapple
And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat.
I place the stack in the center of my weber redhead with coals all around it.
I then setup my craving station.
Here it is after approximately 30 minutes.
After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile)
I then placed the trompo back in the redhead to char the outside again.
I then repeated the process another 3 times.
After I had trimmed off the outside 3 times I set up my taco cart errrr bar
and started to assemble my street taco plate.
Here it is served up with a Modelo Especial.
This was a little on the spicy side but oh so delicious!
Thanks for looking.
By Big Biscuit
Made some cod the other day on the KJ classic for me and my wife. It's a fairly simple and light meal for anyone watching their waistline. All I did was make two foil packets spray them down with some oil. Then I lined it with sliced onions, and tomatoes. After that I placed two pieces of cod loin which I've seasoned with some McCormick's Garden Vegetable on the veggies. Then tossed on some sliced lemons. Put them on the KJ and cooked till the cod hit an IT of 140°.
I am new here (though I've reading this forum online for about a week, which ultimately helped me decide to purchase).
On Saturday I bought my first ever ceramic grill, the Kamado Joe Classic I. I decided to go with the Classic I for a couple reasons:
1. Price - Lowe's is now selling KJ and they have the Classic I and Classic II for $749 and $1199 respectively. Plus I got an additional 10% so I was able to get it for about $675
2. I like that the top vent on the Classic I is cast iron instead of the aluminum Kontrol Tower on newer ones
3. While the upgrades on the Classic II and Classic III (newly released) are tempting, none of them were tempting enough for the $400-$600 more it would cost to buy.
4. This is my first ceramic, so I figured it's okay to start smaller. Plus seems like pretty much all the improvements on the Classic II and III could be retrofitted to my Classic I if I ever wanted to (though the airlift hinge would be kinda hard, I'm sure it could ultimately be done).
5. My biggest reservation I had after researching the Classic I was that the first ones originally released from 2014-2015 had lots of reports of the firebox cracking and needing to be replaced. This is a concern even though it is covered under the lifetime warranty. However, they fixed this problem with the AMP firebox on the Classic II and now, if you buy a new Classic I today like I did, KJ is selling those with the AMP firebox already.
So anyways, I'm very happy with her right now and I've already grilled some brats, deer backstrap, and shrimp skewers!
My brother-in-law owns a XL BGE (which is what originally has had me wanting a kamado for a while now).
I am in desperate need for a really good meat thermometer right now and I'm thinking of just going ahead and spending the money on a WiFi controller for these Kamados. From what I've been reading on the iKamand, they are still working kinks out and it isn't as feature rich as some.
What do you guys recommend (why/why not)? Flame Boss, CyberQ, DigiQ, or just get the iKamand and trust KJ will update software/firmware?
I got up early yesterday and threw a pork shoulder on the kamado for the first time. I've cooked a number of spare ribs, beef ribs one time, and a lot of hot & fast cooks -- burgers, fajitas, chicken, etc. I'd have to say this was one of the best (and easiest) long cooks I've done.
Process: Got up at 5am, started the kamado and seasoned the butt with some Mongoes rub (it's a family friend's rub, he doesn't market or sell it -- but he should!). Once the Joe was up to temp, I threw on a few pieces of apple wood and one piece of hickory, let it roll for 30 mins or so then put the butt on, fat cap up (i'll probably put it down next time to get some more bark). Then, just waited for a few hours before taking a peek at the future prize. I spritzed with apple juice/apple cider mix and basted with cola once every hour starting at the 4-5 hour mark. I let it rest for about 2-3 hours wrapped in 3 layers of foil, one towel, and inside a cheap styrofoam cooler. I had the joe running at about 275 but wanted it a bit lower so around 2-3 hours in I tweaked it down to 240-250 and let it ride the rest of the way. Butt was 9lbs and took right at 9 hrs to cook. We had a side of beans and corn (forgot the greens this time -- oops :)) but didn't get any pics of that. My better half said it was the best cook yet, so hopefully I'll get to do it again soon. At any rate, enjoy the pics!