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Showing content with the highest reputation on 07/07/2021 in all areas

  1. Pesto in a Parmesan cream sauce topped with grilled Ribeye, Gorgonzola, and Balsamic reduction. Sent from my iPhone using Tapatalk
    4 points
  2. Here's a sauce from many, many years ago that I remember as a very tasty condiment too pork and chicken or use it as to how you see fit once you've tasted it. The recipe yields approx 1 1/2 gallons and could easily be adjusted, but why would you when you could gift a few bottles to friends. This is a vinegary, sweet and salty, peppery sauce that's definitely a winner. Add this to your pulled pork or marinate some chicken overnight, it's flavor is tasty, bold, and pleasing just out of the bottle. Back in the early 90's I made a large batch and bottled the contents up giving a number of bottles away to friends and wasn't surprised to find in a short amount of time those asking for more. Unfortunately, the recipe got misplaced, I looked high a low without success, I even sought out the book written by Jeff Smith aka The Frugal Gourmet for the it's whereabouts...unfortunately it wasn't to be, until a few days ago our paths happily crossed again. Jeff had a food prep show during the 80's on PBS featuring an abundance of cooks, dishes, recipes both ethnically and regionally for his show. I remember him as an easy watch and the rumor has it that the sauce was procured for an old woman in the Chicago area. Well, anyhow if your willing to give it a try, do it on outside burner..the vinegar will permeate the house. Using a large non reactive pot add all the following ingredients collectively in and bring to a boil. Once your at a rolling boil, slow the boil until it rolls a bit more gently for 1/2 hour as to simmer it. Stir on occasion, and as the original directions imply to keep the lid on..I didn't. I felt a little reduction wouldn't hurt and it certainly didn't tame the beast because all turned out well. 1.1 1/2 cup brown sugar 2. 1 1/2 cup Worcestershire sauce 3. 1 1/2 cup prepared yellow mustard ( French's is good ) 4. 1 Qt. Ketchup 5. 1/2 cup FRESH ground pepper (no can stuff) 6. 1/2 cup Red Pepper flakes 7. 3 Qt's. Red Wine Vinegar 8. 2 Qt. Water 9. 1/2 cup salt Morton's Kosher is good 10. 1 Qt. White wine I used Vinho Verde, a light dry Portuguese table 1/2 cup of salt is original with the recipe if you need or want more I believe the amount of liquid will support it. Place the liquid in Glass bottles after it cools and refrigerate. Use an empty beer growler to hold the majority if you have one on hand. Use a ladle and funnel to bottle contents with a mindset of continually stirring the peppery contents around for a consistent distribution/blend of the peppery mixture. Enjoy it in a Bloody Mary and don't forget to gift a few One last thing, the Progresso Red wine vinegar came came in 25 fl oz bottles so I used 3 and just filled 2 for the water portion. I believe that was why I cut back a little on the sugar and salt because these weren't full quarts. If you Google pride of deer camp BBQ sauce a bit more info will be available.
    3 points
  3. I'm very excited about receiving my KK later this year. It took me an extra 2 years to pull the trigger - but - it's pulled now. 32" BB in matte black pebble coming my way. Hopefully in late October / early November.
    2 points
  4. Never cared much for the beer, but they sure made a handsome bottle. The recipe is easily cut in half, so if you do stir up a batch let me know, spread the love.
    2 points
  5. Thanks Tyrus. Looks great! Can’t wait to try it. Haha, I used to watch the Frugal Gourmet too.
    2 points
  6. Thank you Tyrus, I’ve been saving some grolch bottles for exactly this. Sent from my iPhone using Tapatalk
    2 points
  7. Yeah, it's normal for that to flake off - no worries. btw - Dennis doesn't recommend high heat cleaning cycles. 725F is pretty high, even for a pizza cook. Just some advice going forward.
    2 points
  8. First post on the forum, and i am finally in a position professionally to buy one of these great grills. I started out with a BGE in my 20s, and then upgraded to a Primo XL that ive had for 3ish years now. I like the Primo considerably more than the BGE, but still, there is a LOT to be improved upon. My firebox is in two pieces. The plate setters/deflectors holders have warped due to the heat and now no longer sit where they are supposed to. Anyway, enough critique leveled at the Primo, its a fine cooker. I seem to have my heart set on the BB 32. I dont often use the entire 400sqin of the primo, but its nice to have space when you have protein, veggies, bread etc going at once. Also, hopefully my wife and i have a family soon, and a little more size to grow into is a good thing. I assume all KKs rock and will blow my mind; however, how is the used market? Call me cheap or a penny pincher, but i am a "gently used" kind of person when it comes to machines and tools. For example, my other main hobby is woodworking, and i have multiple $15,000+ tools that i picked up for $5,000 a piece that work just as new. Id go as far to say, i wouldnt recommend another woodworker buy new tools. Its too easy to buy top shelf machinery at deep discounts that will last 30,40,50+ years. Heck, even my car is a bmw executive loaner that is 'new' with 2,000 miles. I take it KK's dont come up for sale that often. I dont know a soul that actually owns one and ive never seen one in person, so they cant be common. Are they as bulletproof as marketed? Would i be stupid to buy one sight unseen and have it shipped if i cant find one within 2-3 hour drive distance? If they are moved within a box truck or similar, do you need to build a platform to take the grill's weight off the casters? I can see why that would be necessary in a trailer or other means with no suspension. Is there a certain vintage one would do well to avoid, or is anything of the last 10+/- years of similar design and quality? Finally, is it a bad sign if the KK sheds tiles? I know diddly about this space age grout, but ive seen photos of grills losing large patches of tiles, which seems a little alarming. Then again, i just read an entire thread about a KK that was beat with a hammer and the second owner did a great job retiling it. Fortunately/unfortunately, my woodworking hobby has me setup and well accustomed to moving 1-2,000 lb machines. Its never a good time, but i do own a pallet jack and 2 ton engine crane for unloading and moving heavy things. Appreciate any advice/info, thanks. Patrick
    1 point
  9. And I hate to cook without my MK4, it is a must have.
    1 point
  10. I hate the blue bubble, can’t see the text in it lol
    1 point
  11. Thank you both. Yes, 750 is too high. The grill got away from me., rarely go over 550F. The material was easily removed with a stiff brush.
    1 point
  12. @johnnymnemonic Get ready to be seriously impressed with the quality of food coming off your KK over the Egg. Game changing!
    1 point
  13. @BlueRidgeBBQGuy I recently ordered my KK after 12 years of green egging and here's why: - I wanted the best (and I have been reading about and watching videos about KKs for years) - after a while you inevitably have to change the felt gasket on your green egg. I've done mine 3 times and my father-in-laws a couple of times. It is not fun to have to take apart your cooker and do maintenance on it. If you have the 2009 to IDK 2016 spring assisted hinge, it is almost impossible to get the stupid top and bottom of the green egg lined up. You usually end up with an "underbite" on your egg. It's very frustrating to spend a thousand bucks on something that won't line up perfectly. The new hinges are better, and if you save the spacers when you buy either the egg itself or a new hinge assembly, you can learn to line up the hinges properly and avoid the "underbite" or "overbite" alignment issues on your egg. One of my father in law's grills had the old spring assisted hinge and I was able to line his up perfectly using the spacers after changing the gasket. - but BGEs are such a pain in the behind on this point. The egg is a great cooker, but it's got some annoyances. Don't get me wrong, I love my egg. BGE stands by its merchandise and they have replaced parts for me for free (like a cracked fire ring). I'd recommend BGE over other Kamados in its class because of how well the company stands by their merchandise (and I live in Atlanta close to headquarters). However -- I'm really looking forward to having something that is going to run for many years without much intervention. Maybe some hinge spring tightening on the KK. Maybe some wiping down and vacuuming on occasion. But no gasket replacement (at least not for a massively long time). I'm looking forward to a ceramic cooker that loses even less moisture than the egg and that keeps temperatures better than any grill in the known universe. I'm looking forward to a grill that (to cite the "rum and cook" guy on youtube) cooks a pork butt that beats a pork butt smoked on a Yoder professional grade pellet grill (and does it all in a mostly maintenance free manner). I think his video is a little weird b/c I'd probably use a full basket of coals with wood chunks in it and rely on the vents rather than using the cold smoker attachment for extra smoke with only 1/4 basket of charcoal but... meh - whatever. Still pretty good endorsement. I'd rather have less maintenance on the KK for years and years than have to maintain a pellet grill. And if you watch other videos - Stephen Raichlen cooks on everything and knows it all - calls KK the best ceramic cooker without compare. You can take any number of people's word for it. I don't have my KK yet and I don't know anyone who has one, so I haven't tasted the food yet - but I'm pretty sure I'm going to get my KK and say "that was worth it". If you cook a lot and consider it your hobby, why not have the best? Cheers! @DennisLinkletter you've never been disparaging of the competition but if you wanted to know some of the reasons why I finally ordered my KK (you probably have had other people talk about their eggs so this may not be new to you but - just in case). Anyway I'm brimming with excitement and will be for the next 4 months until I get my KK Big Bad 32.
    1 point
  14. Happy Freaking Independence Day y’all! I’m a little more then buzzed right now, lol. [emoji482] Sent from my iPhone using Tapatalk
    1 point
  15. Nothing says Happy Birthday America like chicken shawarma! 😀48 hour marinated chicken things cooked on the vertical spit with sweet onions on top. Sliced and let sit in pan juices to further cook for 15 minutes… really tasty served with Mediterranean salad (red onions, bell peppers, garbanzo beans, cucumbers, mint, feta & homemade balsamic vinaigrette) Pearled garlic & olive oil cous cous homemade Tadziki
    1 point
  16. If my Massachusetts neighbor C6Bill wasn’t afraid of thunderstorms a few days ago, then I figured I shouldn’t be afraid of a little rain (actually not so little as it turned out) yesterday. We had about 6 pounds of pork belly strips that needed cooking - salt, pepper, smoked paprika - and several hours at about 225-235°F. I’d forgotten how filling this is. Lots of leftovers. My wife will use some to make a big batch of pasta sauce.
    1 point
  17. @ remi, one did you start out with a full bottle of Whistle Pig? Delicious looking sandwich.
    1 point
  18. Today- first attempt at pork butt. Bone in; 4 Monkey's pork rub (and a little drink for me while preparing the butt); 9 hrs at 300F/150C. Some peach wood chunks. Served with simple coleslaw, Carolina Gold mustard based sauce and simple buns. Sublime- can't believe how good it was...
    1 point
  19. Tri tip on the go Sent from my SM-T835 using Tapatalk
    1 point
  20. 24 people and a few more that bopped in from the lake. Mom turns 70 on the 7th so we are celebrating with the whole family, plus the usual 4th of July lake celebrations and traffic. Everything came out excellent. I added some Mac and cheese on once I pulled the brisket to rest. Mexican corn and my wife’s killer broccoli salad to top it off. Great food. Great company. Great day. Sent from my iPhone using Tapatalk
    1 point
  21. My local fish market ran a 4th of July special on my favorite fish in the world wild CA King Salmon. Last time it was around it was $34.95/lb and usually it’s been $25-$30/lb pre-COVID. the special this weekend was $19.99/lb which is just crazy. I showed up early Friday morning and there was a line of people all there to buy salmon like me this fish is so deep red, so flavorful it’s the perfect grilling fish. I sprinkle garlic powder, salt & oregano for the kids and on my wife and mine I use this Salt Farm “Catalina Offshore” (name of fish market) rub which is a spicy mesquite rub and I also put garlic powder on our cooked indirect with mesquite wood with tri color quinoa with sweet onions, carrots & celery appetizer of bluefin tuna sashimi served over soy sauce with a drop of siracha on top cutwater spirit mango margarita with lime/chili salt rim
    1 point
  22. 22lb brisket and 6 racks of baby backs. Plenty of room for more. Happy Fourth of July to those on this side of the pond. Sent from my iPhone using Tapatalk
    1 point
  23. Now we will all start cooking pizza again. Thanks Troble. This time it was all my own food. A crayfish tail grilled with grilled radicchio lettuce aka Lennox hastie style with a squirt of olive oil and salt. The little tommies were tossed on the grill at the end. I grilled the cray at high direct heat flesh down and nude( nothing on it), then flipped it over and placed at a higher level( cooler) and drizzled melted butter with a fresh ground herb and spice mix and also chopped dill and let it slowly cook in the shell. I’ve cooked a few of these now and this method is definitely best. Each tail has about 750 grams of flesh( that’s 1.7lb) Sent from my iPhone using Tapatalk
    1 point
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