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Showing content with the highest reputation on 01/21/2017 in all areas

  1. Well my butcher was kind enough to cut me a rack of ribs from the belly up I had to pay for the lot but got some nice meaty ribs and some pork crackle to go I applied a mixture of baking powder and course salt to the scored belly rindand put it in the fridge till tomorrow. Because this is the best cut I've had it had to be treated well I've used this stuff sparingly that I got from ckreef but peach it is my favorite trick just love how vacuum sealing seems to get the rub into the meatand put that in the fridge as well so looking forward to tomorrow going to make a flour sealer for the smoking pot I've had no issues with foil but got stung on my last cook and I don't want to see that amount of smoke again lol Outback Kamado Bar and Grill
    3 points
  2. I actually have fired her up; pretty much every night ; I've been playing around with the different grate configurations. I love the way they are cut up, so many awesome configurations; plus having that much real-estate has really changed the way I cook, NO MORE gloves cooking on the lower grate. I think I've got her dialed in, I plan on firing up a pig real soon; I'll be sure to post some pics!
    3 points
  3. Tried a new recipe yesterday and made 8 sub buns. Gave 4 to the neighbours and kept 4. Today it was time to make a sub sandwich with some previously KK cooked chicken breasts, Canadian Bacon and smoked cheddar cheese. Starting to build- Build is done. Time to eat.
    2 points
  4. The beginning mixed it with this great rubthe prep I used parmesan on it goes2 min pulled the paperanother 5 and look at that baseand platedyum I had to do another one .I love how well the KK makes pizza Outback Kamado Bar and Grill
    2 points
  5. Love the rotisserie. Great way to flip the bird without anyone getting offended.
    2 points
  6. LOL no have not.. But no reason I could not make up a 42 grill version of the 32" grates for you. It would be a bit tedious but I could make them as light and easy to handle as you like..
    2 points
  7. Yup! I think I've been on six or so BBQ sites over the years. I'm down to 3-1/2. But you're exactly right. Each is its own little ecosystem with a feedback loop that reinforces itself with the accepted doctrine of that site. You can't break it. You can only choose whether or not to engage on those points. Gives you keen insight into how terrorist cells form.
    2 points
  8. APL boneless leg o' lamb. Fresh herbs, garlic, olive oil, chile powder, etc. rubbed on the inside. Then tied up and a paste of Dijon, oil, yada yada yada rubbed on the outside. Smoke with a bit o pecan in the smoke pot. And 2-1/2 hours later, glazed with a mixture of honey, red wine vinegar, lemon juice, more herbs. Now resting on a board sauce of olive oil, lemon juice, and sea salt.
    1 point
  9. I started on kamado guru .and then came here I love the peacefulness resently I've joined an Australian BBQ site that is open to off sets pellet grills and everything else .it's been traumatic the amount of people that don't have a clue and want to attack you .trying to explain that you don't need a water pan in a kamado is so funny .just blows my mind Outback Kamado Bar and Grill
    1 point
  10. For the starter: 1/2 cup warm water 1/2 cup flour 1/2 teaspoon dry active yeast - mix well and refrigerate overnight For the dough: 1 package active dry yeast 2 teaspoons sugar 3/4 cup warm water - mix and let stand 15 minutes - add starter from day before (reserve 1/4 cup if you want to keep your starter going), plus: 3 tablespoons lard 2 teaspoons fine salt about 3 cups flour, or as needed (I used 1 1/2 cup all-purpose flour and 1 1/2 cups bread flour) water to spray tops of loaves Enjoy this bread! Garvin
    1 point
  11. Make two separate batches and then just mix them together lol
    1 point
  12. Nice looking cook I have to get my rotisserie go on
    1 point
  13. I used to frequent the Weber Bullet when I first got a WSM a loooong time ago. It's a great site. Have also dabbled at Smoking Meats, but it seemed a bit basic and leaned toward electric smokers. As for Amazing Ribs...yup! Meathead's stuff isn't bad, but it is a little bit of science mixed with a lot of preference, and the site is for the true believers. Skeptics need not apply. The thing about resting meat in particular is one where I roll my eyes. This is a case where he stands alone against every chef on the planet, has no basis, and is designed for him to stand out as a myth buster.
    1 point
  14. That chicken has me drooling.
    1 point
  15. Again HalfSmoke thanks' for leading me here, I have five sites I used to frequent Weber Bullet, Weber Kettle, SmokingMeats.com, Kamado Guru and here. I found since I have join both the Guru and Komodo Kamado's sites I haven't been on Weber Bullet at all, have cut down on Weber Kettle and have settle on Kamado Guru, SmokingMeats.com and Komodo Kamado. I will probably stop the Weber Kettle site even thought I still have a kettle because what I learned from that site I have also gotten from the Weber cookbook. I like smokingmeats.com because they have some good info from time to time, but the guru and komodo are really the sites have come to most. On this site especially we have people who act their age not their shoe size(Prince) and having a difference of opinion is not a bad thing. With the Guru I would say the same for the most part and there are more references to check out. Both sites have me saving up to buy a KK for my birthday this May and I can't say any other site I have been has me wanting something so bad. Garvin
    1 point
  16. See my post in the BBQ sites thread about the similarity between BBQ sites and terrorist cells.
    1 point
  17. Dennis, I just played with the 1/2 grill and it would work perfectly if it was mirrored on the other side. I tried lifting up the end to see how well it stayed in place by itself without butting up against its mirror and it was great! If the mirrored 1/2 grill was just a continuation of the existing 1/2 grill then sliding food across the surface would be just fine. The 42 has multiple grills on top and a mirrored 1/2 grill would just make 2 for the 32, both easy to move Titanium looses to Dennis and his quick mind with the mirrored 1/2 grill.
    1 point
  18. Looking forward to the money shot
    1 point
  19. The baking powder and salt is not about a cure on the belly rind it's about drying it out so I get some nice crispy crackle Outback Kamado Bar and Grill
    1 point
  20. When one side of the house looks like this- It is great to have road side curb service. Veggie pizza ready for grill- olives, tomatoes, and mushrooms. Baked. The cooler in the background contain a pork loin curing to make Canadian Bacon for a friend. Ready to serve. Plated.
    1 point
  21. Online discussions can consume waaaay to much time so dividing your time wisely is the key to happiness
    1 point
  22. I mainly joined the local one to see if I can get hold of things down here .the guru and here is enough .I will just stay out of the talk and just look for what I'm after .good butchers.lump and fruitwood Outback Kamado Bar and Grill
    1 point
  23. The "Pit" at Amazing Ribs is in my current lineup. I don't go over there often, but when I do it is for the incredibly long (and useful) thread on sourdough bread (whoda thunk?). There are three key doctrines there, and don't you dare suggest otherwise. They are: 1) Always reverse sear. Always. 2) Dry brine and no salt in rubs. 3) Don't rest your meat. Those are the big three. I like Meathead's stuff, but I'm undecided as to whether I'll renew. The other site I'll poke in at on rare occasion is BBQ Brethren, where you'll thrive if you love UDS's, stick burners, cabinets, or anything from Weber.
    1 point
  24. I just lurk over on the Guru site for the Challenge entries by our folks here. I recently bought Meathead's book and it gives you a code for temporary access to the Amazing Ribs forum. Been thinking about checking it out, but as others have said, it's hard enough keeping up with what I already have. I missed a day here and came back to like 20 new posts to sort through today!
    1 point
  25. Despite expectations, beef tongue is actually quite tender when cooked correctly.
    1 point
  26. Hurry back we're dying to see it.
    1 point
  27. Wow, I was so unexcited until I read, " will not be back to uncreate and set up until the following week! " Guess we will just have to be patient. I'm not sure how you are going to cope though. Don't forget all those unwrapping pixs we are dying to see.
    1 point
  28. Congratulations on your new KK and welcome to the forum. Looking forward to lots of pictures and to see your first cook.
    1 point
  29. That's awesome mate congrats bet you can't wait to get back looking forward to seeing it Outback Kamado Bar and Grill
    1 point
  30. Awesome! Welcome and we can't wait to see this unpacking. We like lots of photos
    1 point
  31. Agree with Charles, two is enough for me .......................I'm on the Primo forum and here. Can't keep up with the Guru site. Too many posts and not enough time.
    1 point
  32. Here and the Guru that's it for me. I don't have time to keep up with these two let alone any others.
    1 point
  33. Shuley, many of we northerners grill all year long too, we just suffer a little more to do it. [emoji23][emoji41][emoji23]
    1 point
  34. Welcome golfpro and what an exciting thread that was lol you will have it going in no time it would probably still be able to cook on as is lol Outback Kamado Bar and Grill
    1 point
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