By Bomb Dog Barbecue
I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks.
On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!).
Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?
Hey everyone. Call me Tracksoup. I'm an avid outdoorsman who enjoys hunting and fishing, its a great to know that I've played a part in putting food on the table.
A few years ago I saw a BGE and became intrigued with the Kamado cooker. I could never bring myself to spend the $$$ to replace my propane BBQ with a kamado. But after months of saving my pennies to buy a motorcycle, my wife decided that she really didn't want me riding anymore, so I decided this was my opportunity to buy myself a Kamado grill. I did a lot of reading and research about the different kamado grills available (within a reasonable distance from where I live) and made the decision to buy myself a Vision Grills Pro S grill back in April 2020 & I couldn't be happier with my decision to go Kamado.
Up until now, my only BBQ experience was a propane grill & although I've got a health appetite, the flavour of the food was 'ho-hum'. Since I got my Vision grill, I've grilled everything from venison steaks & burgers, pork sausages, chicken breasts and thighs, I've smoked pork spare ribs and even a low & slow moose roast, there is so much more flavour in the food now & I'm cooking on my kamado way more often than I ever did with the propane BBQ. This thing is awesome!!!
While looking for info & tips to familiarize myself with this wonderful cooker, I found Kamadoguru.com about mid-June. There is so much info on this forum & I am enjoying reading through the pages
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.
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.