The Official What's Cooking Thread [Food Porn]

[JohnnyMac]

Looking wicked, Johnny!

A-varry nice!

JohnnyCom.mac: Are you smoking the brisket on vinegar-barrel oak?

For a test I just threw on a full rack o side ribs with nothing but vinegar-barrel oak, about 6 chunks

That I am sir! Had 7 chunks on there with only whiskey barrel scent coming out of the smoker all day. Had a nibble of a burnt end at the turn and no hint of anything but whiskey oak.

[NASH]

That I am sir! Had 7 chunks on there with only whiskey barrel scent coming out of the smoker all day. Had a nibble of a burnt end at the turn and no hint of anything but whiskey oak.

Perfect

[NASH]

Did my first pork back ribs on the new Kamado. Did them low and slow over 6 hours and smoked them on a little bit of Alderwood. They turned out fucking awesome!! This Kamado kicks some serious ass!!

Looks awesome Canuck! But.... 6 hrs for baby-backs, wtf?

TubberRoe; pie looks great

I cooked/smoked them at 225F......3 hours at first, 2 hours wrapped in tinfoil, and 1 hour unwrapped with sauce on it. They turned out amazing. Any errors in my process that I should do differently next time?

The ol' 3-2-1 method! IMO that's best reserved for side ribs but take it all with a grain of salt, it's just my personal preference. No errors at all, whatever works for you is the best way to do them! Also depends how tender you like them; I like the meat stuck to the bone a little, with a little 'bite' so-to-speak, tender but not falling apart so they can't be properly sliced and presented.

I was asking because I cook baby backs a lot faster. Side ribs are usually about 5 hrs or so for me. Baby backs usually in 2 1/2 - 3 1/2 hours at ~ 250 - 275 F dome temp (~ 225 - 250 f grate).

I used to smoke them 1 1/2 hrs, then 3/4 hr in foil, then 3/4 hr out of foil. I mostly don't bother with foil anymore though after listening to reasoning from a couple competition cooks on the Primo Grill forum, and the ease of throwing them in there until done is a real pleasure. Ribs on the ceramic are equally as great without the foil treatment. The key is NEVER open the grill to peek (until you're nearing the three hour mark), keeping all the moisture inside. Mops and all the tending-to should be mostly left to metal cookers that require a ton of airflow to keep temps up, the airflow dries the meat out

That said, this is taken from a Weber recipe:

After 3 hours of cooking, check if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere between 3 to 4 hours. Not all racks will cook in same amount of time. Lightly brush the cooked ribs with some sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before serving. Serve warm with the remaining sauce on the side.

http://www.weber.com/grillout/recipes/p ... -back-ribs" onclick="window.open(this.href);return false;

[LeafMan66_67]

First pizza pie on the Kamado ...

One for the boy, pepperoni & cheese


And a couple of others ...




Pies were great! Kamado is awesome. Gotta work on a bit more color on the top of the crust.

[LeafMan66_67]

Thanks to Dr. Nash, fresh brisket on the smoker today.

Coming along nicely.....

Brisket looks awesome!

[NASH]

Those look delicious Leafman

[canuck]

Looks awesome Canuck! But.... 6 hrs for baby-backs, wtf?

TubberRoe; pie looks great

I cooked/smoked them at 225F......3 hours at first, 2 hours wrapped in tinfoil, and 1 hour unwrapped with sauce on it. They turned out amazing. Any errors in my process that I should do differently next time?

The ol' 3-2-1 method! IMO that's best reserved for side ribs but take it all with a grain of salt, it's just my personal preference. No errors at all, whatever works for you is the best way to do them! Also depends how tender you like them; I like the meat stuck to the bone a little, with a little 'bite' so-to-speak, tender but not falling apart so they can't be properly sliced and presented.

I was asking because I cook baby backs a lot faster. Side ribs are usually about 5 hrs or so for me. Baby backs usually in 2 1/2 - 3 1/2 hours at ~ 250 - 275 F dome temp (~ 225 - 250 f grate).

I used to smoke them 1 1/2 hrs, then 3/4 hr in foil, then 3/4 hr out of foil. I mostly don't bother with foil anymore though after listening to reasoning from a couple competition cooks on the Primo Grill forum, and the ease of throwing them in there until done is a real pleasure. Ribs on the ceramic are equally as great without the foil treatment. The key is NEVER open the grill to peek (until you're nearing the three hour mark), keeping all the moisture inside. Mops and all the tending-to should be mostly left to metal cookers that require a ton of airflow to keep temps up, the airflow dries the meat out

That said, this is taken from a Weber recipe:

After 3 hours of cooking, check if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/4 inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere between 3 to 4 hours. Not all racks will cook in same amount of time. Lightly brush the cooked ribs with some sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before serving. Serve warm with the remaining sauce on the side.

http://www.weber.com/grillout/recipes/p ... -back-ribs" onclick="window.open(this.href);return false;

Awesome, thanks brotha!

[canuck]

First pizza pie on the Kamado ...

One for the boy, pepperoni & cheese


And a couple of others ...




Pies were great! Kamado is awesome. Gotta work on a bit more color on the top of the crust.

Pizzas look awesome man, I'm gonna do one soon on the kamado as well. Did you make your own dough?

[LeafMan66_67]

Pizzas look awesome man, I'm gonna do one soon on the kamado as well. Did you make your own dough?

Thanks! Dough is fresh:
2.1/4tsp yeast
1C water
1tsp salt
2tsp sugar
2C flour
2tbsp olive oil

[NASH]

Awesome, thanks brotha!

Did I mention it totally depends on the pig too?

I pulled the full rack of side ribs off the grill, they're overcooked and falling apart; 2 1/2 hrs @ 275 F dome!

[canuck]

Pizzas look awesome man, I'm gonna do one soon on the kamado as well. Did you make your own dough?

Thanks! Dough is fresh:
2.1/4tsp yeast
1C water
1tsp salt
2tsp sugar
2C flour
2tbsp olive oil

Nice, there is nothing like freshly made pizza dough! I like making Neopolitan style pizzas and have been using this recipe for awhile. Can't want to try it on the Kamado!

http://www.guardian.co.uk/lifeandstyle/ ... zza-recipe" onclick="window.open(this.href);return false;

[NASH]

2 1/2 hour side ribs

They were juicy, fatty and falling apart...

side ribs.JPG

Served with smoked Schwarzbier mac'n cheese hammered with bacon, ham, sausage, portobellos, blue cheese, smoked cheddar and panko...

side ribs mac.n cheese 3.JPG

[canuck]

Looks awesome!! You'll have to let me know what your recommendation is to eat at RB next week when I'm there.

[dexter]

After a week away from cooking everything looks great!

[Eagleray]

The brisket turned out nice, this is part way through cooking.

[GAM]

What was your rub Jason?

Sandy

[NASH]

Glad it worked out well for you! Looks wick3d

[Eagleray]

It was the tale end of a Cabela's one I had left over, Mountain Man Bourbon Rub.

[jeffsmith]

Chicken thighs over some hickory chips and beets dressed in oil, S&P, and balsamic wrapped in foil. Going with some hand cut fries in the oven.

ImageUploadedByTapatalk 21368043607.549000.jpg

[canuck]

^

[canuck]

I picked up a KJ heat deflector earlier today and am gonna try cooking the first pizza on my Kamado! I'm not expecting any great results the first time around, but we'll see.

[Tony L]

I might try one tomorrow night on my Akorn although I don't have anything to deflect the heat with. Perhaps I'll just use the stone to deflect the heat and use a pizza pan to actually bake the pie on to see how that works.

[jeffsmith]

Finished product:

ImageUploadedByTapatalk 21368045793.806692.jpg

ImageUploadedByTapatalk 21368045805.556897.jpg

[canuck]

^ Jeff, that looks awesome!!!!

I picked up a KJ heat deflector today and cooked my first pizza on the new Kamado. I didn't put enough charcoal in and the temps didn't get as high as I wanted to, but the wife LOVED it and told me to NEVER cook another pizza in the oven again.
I'm still trying to dial in this thing, but am loving the learning curve!!

[jeffsmith]

Pie looks awesome, Shane!