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Everyday Misc Cooking Photos w/ details

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9 hours ago, tony b said:

I'm a big fan of Walkerswood Jerk paste and Boston Bay. Vernon's is also good. The Shizzle - voodoo hot is another one to try. 

I've even gone to the lengths of getting pimento wood and leaves to put into the dutch oven smoker pot, along with allspice berries to amp up the traditional flavor.

 

6 hours ago, amusedtodeath said:

Beware, @tekobo, the "mild" is no sane person's idea of mild, in other words, don't get " hot" unless you really want to self immolate.  :angryfire:

Tee hee.  I am looking forward to some tasty jerk chicken when we get home.  I agree, no need to make it toooo hot but will look to push the boundaries.  

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49 minutes ago, tekobo said:

That looks good @Pequod.  It also illustrates beautifully the extra space and versatility you get with a 32".   Although I will be really happy if you tell me that this was actually done in your 23" and I shouldn't regret not opting for the Big Bad ;-)

@Kevin H gave me the inspiration to do a pineapple as part of the spin. Alas, that is the 32. As you can see, I could easily fit another chook with my other set of OctoForks. Also, I’ll note for @tony b‘s sake that no one but the chook was impaled by the OctoForks. ;)

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16 minutes ago, tony b said:

How did the Meater work out for you on the roti cook? 

Glad to hear that you didn't slice a finger sliding the chicken onto the OctoFork!

MEATER worked great as always. That’s my second spin with the MEATER, but first with a vertically spinning chook, so went in through the side so that fat and juices wouldn’t mess with the ambient reading. 

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Got another one of my "bucket list" cooks under my belt yesterday.  Based on the results this won't be the last time for this one.

3 bone, 6 lb, beef short rib plate.  1/2 load of Coco Car, full smoke pot of coffee splits.  Had the rib plate on the cool side over a drip pan.  Used the hot side for the sides and other cooks throughout the day.  I've gotten to the point that I score anything with a fat layer.  Just like the way it holds the rub and renders with a little more crispy bits. Kept the KK thermo at about 300F.  The cool side grate temp was right at 250. Took about 7 hrs to hit 200F on the slab.

 The rub/crust was parts 2 parts brown sugar, 1 part salt, 1 part black pepper then 1/2 parts of onion powder, garlic powder and red pepper flake and 1 part of a good espresso grind coffee . Found come coffee syrup at Trader Joes.  (you are probably seeing a theme here by now) This stuff is awesome!  Rubbed the rib with the syrup then did a very heavy pack on the rub.  Let it set for an hour before the cook.  The Maui onions are in season now so had to do a version of Raichlen's from his Project Smoke recipe. At about hour 4 I added the top rack and put on some pit beans.

Coffee Char Beef Short Ribs:

20180527_133734898_iOS.thumb.jpg.cb1a09a1cb3a8b8a2dca49a16fb5f4d8.jpg

20180527_133922993_iOS.thumb.jpg.0aeac827d37b89ab364b0f300c51aa9d.jpg20180527_134548722_iOS.thumb.jpg.14c893185cecb3989d220f1622edc661.jpg20180527_220702962_iOS.thumb.jpg.3612b31d17be961df93fdb91825fce64.jpg20180527_220643369_iOS.thumb.jpg.26d2857ece455988c4347c2a3671ceb3.jpg20180527_220539310_iOS.thumb.jpg.c97087735fe3855516b48aab8760ab36.jpg20180527_231042534_iOS.thumb.jpg.c0376798de055d6637e4486fb1884965.jpg20180527_231204296_iOS.thumb.jpg.67d8e2b131bbeffa7f2a61804a5c9730.jpg20180527_231738110_iOS.thumb.jpg.c14a36e7b33acef0634d194c4e9c9eb3.jpg20180527_232011215_iOS.thumb.jpg.edb5b7bdfa5db0aa0c795e9119f1e371.jpg

 

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20 hours ago, Pequod said:

so went in through the side so that fat and juices wouldn’t mess with the ambient reading. 

Learned that lesson on one of my 1st MEATER cooks - ambient temps went haywire, opened the lid and saw the end of the probe was all gunked up with burned on juices/fat. 

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Got another one of my "bucket list" cooks under my belt yesterday.  Based on the results this won't be the last time for this one.
3 bone, 6 lb, beef short rib plate.  1/2 load of Coco Car, full smoke pot of coffee splits.  Had the rib plate on the cool side over a drip pan.  Used the hot side for the sides and other cooks throughout the day.  I've gotten to the point that I score anything with a fat layer.  Just like the way it holds the rub and renders with a little more crispy bits. Kept the KK thermo at about 300F.  The cool side grate temp was right at 250. Took about 7 hrs to hit 200F on the slab.
 The rub/crust was parts 2 parts brown sugar, 1 part salt, 1 part black pepper then 1/2 parts of onion powder, garlic powder and red pepper flake and 1 part of a good espresso grind coffee . Found come coffee syrup at Trader Joes.  (you are probably seeing a theme here by now) This stuff is awesome!  Rubbed the rib with the syrup then did a very heavy pack on the rub.  Let it set for an hour before the cook.  The Maui onions are in season now so had to do a version of Raichlen's from his Project Smoke recipe. At about hour 4 I added the top rack and put on some pit beans.
Coffee Char Beef > <a href=http://komodokamadoforum.com/uploads/monthly_2018_05/20180527_133734898_iOS.thumb.jpg.cb1a09a1cb3a8b8a2dca49a16fb5f4d8.jpg' alt='20180527_133734898_iOS.thumb.jpg.cb1a09a1cb3a8b8a2dca49a16fb5f4d8.jpg'>
20180527_133922993_iOS.thumb.jpg.0aeac827d37b89ab364b0f300c51aa9d.jpg20180527_134548722_iOS.thumb.jpg.14c893185cecb3989d220f1622edc661.jpg20180527_220702962_iOS.thumb.jpg.3612b31d17be961df93fdb91825fce64.jpg20180527_220643369_iOS.thumb.jpg.26d2857ece455988c4347c2a3671ceb3.jpg20180527_220539310_iOS.thumb.jpg.c97087735fe3855516b48aab8760ab36.jpg20180527_231042534_iOS.thumb.jpg.c0376798de055d6637e4486fb1884965.jpg20180527_231204296_iOS.thumb.jpg.67d8e2b131bbeffa7f2a61804a5c9730.jpg20180527_231738110_iOS.thumb.jpg.c14a36e7b33acef0634d194c4e9c9eb3.jpg20180527_232011215_iOS.thumb.jpg.edb5b7bdfa5db0aa0c795e9119f1e371.jpg
 
That looks marvelous yum

Outback kamado Bar and Grill

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23 hours ago, Aussie Ora said:

Loving all these cooks .was speaking with Dennis the other day and he metioned for the first time the 32 was out selling the 23 because of the 42..look honey I'm not getting the biggest one lol

Loving that stat!  I am still very happy with my choice but one day, when I win the lottery, I will buy a 42" and will hopefully have enough money left over to buy a house with  garden big enough to house it.  

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3 minutes ago, tekobo said:

Loving that stat!  I am still very happy with my choice but one day, when I win the lottery, I will buy a 42" and will hopefully have enough money left over to buy a house with  garden big enough to house it.  

Worked for me! When it came time to add the 32 to my 23, my wife looked at me in that way only a spouse can (penetrating to the depths of your soul...yup...she sees right through me) and asked, “is there a bigger one?” To which I replied, “well yeah...but it’s huge. And it comes with a goat. Too expensive and we already have a goat.” Worked like a charm.

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2 minutes ago, Pequod said:

Worked for me! When it came time to add the 32 to my 23, my wife looked at me in that way only a spouse can (penetrating to the depths of your soul...yup...she sees right through me) and asked, “is there a bigger one?” To which I replied, “well yeah...but it’s huge. And it comes with a goat. Too expensive and we already have a goat.” Worked like a charm.

ROFL doesn't come close!  We have an expression "ka itan soke" which very eloquently describes the act of lying on your back and laughing with your thighs in the air.  I couldn't find an emoticon to represent that but that is how much I laughed when I read your post.   

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