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Fresh Coffe wood smoked clams.. Soo easy and soo tasty. Just throw on the grill and wait until they fully open and pull them off. Baste with garlic butter with a touch of heat/chili.

Tasty looking pizzas. That is good news that you think you need to work on the dough, just think of all those tasty pizza tests you will have to eat. :)

I think you are going to like what's in that one can't wait to try out my lump of coal you sent me lol Sent from my SM-P600 using Tapatalk

Shameless Plug! Re: Thanksgiving 2011 by mguerra » Fri Nov 25, 2011 8:51 pm The Alton Brown/ Dennis Linkletter turkey was the best ever. The combo of brine and coffee wood smoke was over the top. I also iced the breast and cooked it hot and fast. The result was the juiciest breast meat we have ever experienced. "Dry" is not a word that you would apply to this white meat!!! My plan was to cook at 500 for the first half hour and then back down to 350. Well, it was more like a 450 plus or minus for about two plus hours. When the deep breast meat was 161, I pulled it off the fire, foiled, toweled and coolered. I never measured the deep thigh, contrary to most suggestions. Did the long rest in the cooler add to the tenderizing? Maybe. It rested about six hours, and was piping hot when I broke it out, too hot to handle, really. Partly that's due to the Yeti cooler. We aren't skin eaters, so I did not do a prolonged air dry. The dark meat just fell off the bone, it was so well cooked. So pulling it at breast temp 161 did not result in under done dark meat. All in all the best turkey we have ever had. The coffee wood smoke is hard to describe, aromatic, mild, flavorful; you just have to try it. Michael Guerra,M.D. Kerrville, Texas

Kamado Cooking and Discussion Announcements Christmas Discount on Membership! 12/08/2016 Suppport Subscriptions for Kamado Guru are on sale between now and Christmas... $10... One handed cook Started by skreef, 19 minutes ago Add Tag Reply to this topic 1 post in this topic skreef 2,232 Lifetime Supporter 1,769 posts Posted 19 minutes ago · Since my accident, I have not cook, not counting the mac & cheese the other night. I told ckreef I will cook dinner. So my first thought was is "what was I doing?" But I think of my love who always cooks for me and his son. ckreef works long days.. Wanted to give him a break.. So cooking for him was far more rewarding than all the challenges I faced in this cook . Ok let's get started : Getting the grill going. Ok since we left our mapp torch in Florida at his sister's, we back to old school. Ok thats not going to happen.. Can't open jar.. Ok I got this.. I make new ones. Light the grill.. I decided on Chicken & Wild Rice Soup Cornbread Blueberry cobbler I got the grill going for a target temp of 350* Ok getting the cobblers together. Now "how do I open these cans?" Well that was a true challenge to open them.. 4 cans 20 minutes later.. I got Blueberries opening them left handed.. With flour, sugar and milk. On the grill : Ok on to my Chicken.. For my challenge, the chicken is in a seal pack.. Now how to get them out.. I can't work the scissors right handed.... Ok maybe 2 hands. With a little help with my right I got it.. The bag look all chewed up but it work.. So I got the grill to go up in temp to 450* I use Montreal Chicken. Didn't want to alter the flavor of my soup to much . And it work perfect.. On grill pic. Almost done. Now time to get the soup part done. Wild Rice and Broth with milk and a bit of starch to thicken it up. Soup coming along nicely. It reduce perfectly. I made cornbread tops. Jiffy mix with egg, and cream corn. Ckreef's favorite way to eat cornbread. Dinner is served: The dinner turn out great. I had my doubts but with my love's help at the end. It was great.. Mrs. Reef's Bistro Quote Edit Quote this Reply to this topic... Follow0 GO TO TOPIC LISTINGKamado Cooking and Discussion NEXT UNREAD TOPICWhat's the Kamado Grill's WEAK POINT? Theme Contact Us Community Software by Invision Power Services, Inc.

Package arrived from down under today. Of course Mrs skreef didn't call and tell me. Wanted it to be a surprise when I got home this evening. It put a big smile on my face. Aussie my friend you outdid yourself this time. Will see if I can come up with something this weekend to do it justice. TY this is awesome.

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Got a couple of hanger steaksand gave them some pecanon they go for a reverse sear ready for a restlook how clean Ora isdee made up a salad as usual lolon for the searrested an carved and plated Sent from my SM-P600 using Tapatalk

Seen these with a 50% off sign good enough for megave them some off thison they go for a reverse spindee wanted to make a prawn salad inside I said you go for itready for a rest I used my thermapen and got them to 125got Ora up to 500f and on they go looking good plated with the salad and the Sauce I will useand plated Everything tasted great and the pen was super fast giving me a reading Sent from my SM-P600 using Tapatalk

@Aussie Ora - making me hungry!

True, but my bet is that the Boston butts I've made in the past are also injected. Or, if they are not injected, the grocery store isn't advertising that fact very well at all. I have a good line on prime quality beef here in NJ. Quality pork for BBQ is harder to come by in these parts. There are some local farmers selling heirloom pork, but they tend to concentrate on chops, ribs, tenderloin and ham, not so much shoulders for low and slow.

Good for your Mon, but I'm not trading pheasants for black bears. (or any other colour)

Thanks, Steve and just look at what I saw out the kitchen window as I was getting breakfast. Shots are not the sharpest due to wicked wind blowing the feeder around but you get the idea. This goldfinch has it's feathers are all fluffed up. It was an extra windy and cold morning, -34C. Now here comes a male pheasant for breakfast. On Wed. a friend and I were having coffee in the sunroom and 8 of these showed up at the cracked corn dish. What a fun watch, they are so beautiful.

550F worked great for the first two pizza bakes. Now to just work on the dough recipe...

What a great looking meal I like that salad. And The steaks look delicious. Yes

What a delicious looking meal, you and Dee are the perfect meal makers.

Great looking surf and Turf. Awesome deal on the steaks.

The steaks cooked perfect. Is it easier with the thermapen to gage doneness. The salad just put this meal over the top.

@Aussie Ora we now have our first present under the tree

It was another snow day here and the deck has been cleaned off. Time for lunch so let's roll the Little One up to the sliding glass door. Did the last of the hot Italian sausages. I will use one and the partial one in another batch of Quarter Hour Chili. This time I will have the sausage precooked and maybe with a little smoke flavour. Plated for lunch. Added some French's Onion Bits to the sausage roll and plate. I should add that tomorrow we are going to have one of the coldest days of the year. It is going to be -34C. It is awful early in the season for that, winter hasn't even started yet.

That's why I get most of my stuff either from my local butcher/food coop or CostCo (which sells the Swifts Premium "minimally processed" line - i.e., not injected/brined.)

Nice pixs I'm glad you stopped to take the pixs.

Hey @wilburpan The bone may be a contributing factor but that is a Smithfield pre injected cut. I find all the pre injected cuts take longer to cook. I think it has to do with all the extra water that needs to be expelled during the cooking process. I try and stay away from the red labeled Smithfield products as they are all pre injected. If sort of pisses me off paying good money for pennies worth of water injection.

Awesome Wilbur glad you got some time to yourself the pork turned out fantastic great to see everyone taking your lunch lol don't invite me to karaoke I suck Sent from my SM-P600 using Tapatalk

Right... I'm doing good.. The finger is healing nicely. The Therapist was happy bout how I could bend my other fingers.. Cause the tendons are tight. But I have been trying to bend them some after surgery... So im happy. Be glad when this is over. I'm so ready to go back to work.

Baco flat bread sandwich- The bread- Add some mayo and mustard- The toppings, which include Canadian bacon previously smoked on the KK, portabella mushroom slices, cheese and greens from the salad bar from the ODK- Put together with some Sriracha sauce. Folded over and ready for eating.:)

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I started this coffee smoked bacon post but was remiss in posting the post sliced bacon.. The secret I found is to super chill the meat before slicing.. Firms it up and gives much more uniform slices.