The Official What's Cooking Thread [Food Porn]

[HPhunter]

That is the sexiest beast of a hose holder ever.
AND Jimmy looks like your sleeping in the dog kennel next time you come.

Shane show us a pic of that baby on the grill. Gotta be a tight fit.

[canuck]

^ Yeah, it's definitely gonna be a tight fit. And by the looks of the radar at the moment, I might be putting it on during a severe thunderstorm. Mothafucka!!

[Jimmy]

That is the sexiest beast of a hose holder ever.
AND Jimmy looks like your sleeping in the dog kennel next time you come.

Shane show us a pic of that baby on the grill. Gotta be a tight fit.

Sexy indeed!

[jeffsmith]

^ Yeah, it's definitely gonna be a tight fit. And by the looks of the radar at the moment, I might be putting it on during a severe thunderstorm. Mothafucka!!

Best cooks happen during crazy weather!

[canuck]

^ Yeah, it's definitely gonna be a tight fit. And by the looks of the radar at the moment, I might be putting it on during a severe thunderstorm. Mothafucka!!

Best cooks happen during crazy weather!

Haha, I hope you're right buddy!

[canuck]

This brisket is on, and just like I expected, I'm in the middle of a freakin' thunderstorm. Oh well, shit happens.

[NASH]

This brisket is on, and just like I expected, I'm in the middle of a freakin' thunderstorm. Oh well, shit happens.

Good stuff! Fuck the rain! But no drip pan? Did you trim some fat off it? Just saying, there'll be a shit-tonne of fat render out

[canuck]

^ I actually have a pan lined in tinfoil for the drip tray.

But I got up this morning and the fucking Kamado was out. I guess that I didn't have it lit enough before I went to bed. So seeing as I have a bunch of company coming for supper, any tips on how to get this brisket cooked before then? It's currently cooking on the Kamado with an internal temp of 81F, but it's definitely not going to be done by supper at this rate.

[RubberToe]

I'd be worried about food poisoning now... not sure what the guidelines are for the time / temp in the danger zone are.

You could move it to the oven while you get the kamado under control and try NASH's quick method, I think I saw him mention that somewhere on here.

[canuck]

I'd be worried about food poisoning now... not sure what the guidelines are for the time / temp in the danger zone are.

You could move it to the oven while you get the kamado under control and try NASH's quick method, I think I saw him mention that somewhere on here.

It's actually been on the Kamado now for a couple of hours and the temp is holding steading at 227F. I'll do a search and see if I can find Nash's quick method. Thanks Rob!

[mr x]

It's got to hit 195 internal before it's done, I gotta think that kills most anything bad...???

[NASH]

The high temp method takes it to 205-210 F internal. What was the temp in the cooker when you checked it this morning, Canuck?

A couple things....
4 hours between 40 F and 140 F is the danger zone time for bacterial growth. People that are somewhat anal or concerned about this would heave it. Something that can't be measured is limitation of bacterial growth from the smoke. Smoke is full of nitrates so it's a preservative. Before refrigeration we used smoke and or salt to preserve food. If it took on some decent smoke before going out it's likely fine but don't take my word for it, also depends on cooker temp this morning for sure.

I've had my cooker go out overnight too, it's an SOB when it happens, so I bought the PID controller to avoid problems, never a problem when using it, knock on wood. Also, don't go to bed without a couple hrs running at stable temps, checking it halfway through the night is a decent idea too. Hindsight is always 20 20 though.

[NASH]

High temp brisket method is here:

http://www.ns4sale.com/gourmet-kitchen/ ... rcoal.html" onclick="window.open(this.href);return false;

[canuck]

Thanks Nash. The temp in the cooker was 162F and the internal temp was 82F. Cooker temp is currently at 350F and internal temp is up to 163F.

[LeafMan66_67]

BBQ Chicken Pizza



Pictures fixed - posting pictures to Tapatalk from Blackberry is painful at best.

[LeafMan66_67]

Taco pizza

[LeafMan66_67]

And taco pizza #2
Apparently the pic didn't make it from blackberry. will post later.

[ethier.sc]

Pizza here too. My wife loves that we don't have to fire up the stove in the heat.

It stuck a bit too the peel going into the grill.

[mr x]

All looking good as always.

Sent from Tapatalk 2, a prick of a company.

[RubberToe]

Beer brats. Just bratwurst from the Superstore, boiled for 10 mins in 50/50 Munich Dunkel and Vienna Lager. Then grilled on the Kamado. Served with homemade sauerkraut.

uploadfromtaptalk1370191728155.jpg

uploadfromtaptalk1370191738732.jpg

uploadfromtaptalk1370191749709.jpg

uploadfromtaptalk1370191757812.jpg

Sent from the brew timer.

[canuck]

The brisket turned out to be amazing yesterday. I had a house full of people over and everyone was raving about how good it was.

[LeafMan66_67]

Brisket looks awesome! Brats look good as well.

[NASH]

Pies look awesome, guys

Glad the brisket worked out in the end, Canuck

[jeffsmith]

Looking good fellas.

Have some potatoes with some smashed garlic cloves in foil on the grill at about 400. Just three some chunks if carrot on as well. When those are done going to ramp up the heat and sear a nice t-bone!

[canuck]

Good stuff Jeff! I've done a few T-bones now on the Kamado and OMFG they were good! Post up your thoughts of your first cook on the Kamado later on.