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    • By Smokingdadbbq
      This was unexpected, on Saturday  a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. 
       
      I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub
       
      set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree 




    • By DaveBevan
      Hi,
       
      Has anyone tried cooking a tomahawk steak in the joe jr.  Cooking area of 13" enough for the steak and the bone?  
       
      if it's not an option ... then my next step is to move up to a classic.
       
      If yes - please give me your thoughts on how you approached it.
       
      Thanks,
    • By DerHusker
      So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it.

      I unwrapped it and cut the twine holding on the bones

      and removed them.

      I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook)

      I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours.

      I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames.

      After approximately 1.5 minutes I flipped it.

      After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes.

      I then sliced it in half.

      I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout.

      It was delicious.
       
      Thanks for looking.
    • By ndg_2000
      Hi
       
      I have just got my rotisserie attachment sorted out for the kamado
       
       As I have not cooked with a rotisserie before I was looking for tips/cooking temperature advice for a whole chicken as a starter so I can get a feel for it. 
       
      Also some other cooks that a rotisserie is well suited for.
       
      Thanks in advance 
      Nigel 
    • By SPORO
      I just ordered a KJ Classic II over the weekend, and I am beyond excited to start learning and cooking on it when it arrives! I have heard that one should do a few "dry runs" where you heat the grill up without any food before cooking on it. When I was looking at different kamado brands in person, one sales rep told me it was necessary to "set" the ceramic or something like that by heating it up to a few hundred degrees for at least 30 minutes before trying to cook anything on it. I'm honestly a bit skeptical of that claim, but I'm also new to this style of grill, and since it's a significant investment, I obviously want to treat it well and take care of it so that I can enjoy cooking with it for years to come. Anyway, sorry for rambling. I'm looking forward to any advice and suggestions on getting my grill set up and cooking once it arrives! Suggestions on what to cook first also welcome! My wife and I were talking about it the other day and were a bit undecided. Thanks in advance!
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