The Official What's Cooking Thread [Food Porn]

[jeffsmith]

Quick lunch while brewing today: grilled chicken breast and salad from the garden (kale, romaine, mesclun mix, tomato).

ImageUploadedByTapatalk1377969490.227762.jpg

[HPhunter]

Had two Heritage breed pigs butchered last week. Busy with a new baby, but still managed to cook up a couple fresh chops. Really enjoyed the freshness. Pan fried with sea salt and pepper.
Young feller got grilled cheese and a couple little bites of mine.
Yummy.
I'm sure they will make many appearances on this thread.

[NASH]

Looks wicked!

Had my first taste of Luigi a few minutes ago, I kept thinking "oh yah, fuck yah" as I ate

Pulled @ ~ 133F, rose to 140 F during the rest. It's unreal good, definitely better than "normal" pork. And the fresh veg was great too.

Huge thanks for growing that little fucker, HP!

1st taste of Luigi.JPG

[sleepyjamie]

ImageUploadedByTapatalk1378000821.241453.jpg

[HPhunter]

Cut that SummaBitch up and show us the goods. Seriously looks like a killer smoke job there.
We need more pics. Lol
Fuck I'm hungry and stuck at work.

[RubberToe]

@sleepyjamie looks great!

@NASH @HPhunter awe.... YUM

[NASH]

@NASH @HPhunter awe.... YUM

That's right.

PS: This one's for you, biatch: http://hartandthistle.blogspot.ca/2013/ ... orter.html" onclick="window.open(this.href);return false;

[NASH]

Luigi the Berkshire in mah belly!

ribs 1.JPG

ribs 2.JPG

Berkshire chop and veg.JPG

medium chop.JPG

[LeafMan66_67]

Luigi is lookin' good. Those ribs look incredible.

[mr x]

Looking good. Can't wait to get into my half...

Sent from my Nexus 4 using Tapatalk 4

[canuck]

Basmatti rice, tandoori chicken, naan bread, and mini chicken samosas.

[mr x]

Nice.

Sent from my Nexus 4 using Tapatalk 4

[jeffsmith]

Basmatti rice, tandoori chicken, naan bread, and mini chicken samosas.

Looks awesome. Chicken done on the kamado?

[canuck]

Jeff, I cooked them in my cast iron pan in the Tandoori sauce until it was almost gone........then finished them off on the Kamado smoking them with Pecan. Although it's not cooking them in any authentic tandoor oven, they still turned out really nice!

[jeffsmith]

Jeff, I cooked them in my cast iron pan in the Tandoori sauce until it was almost gone........then finished them off on the Kamado smoking them with Pecan. Although it's not cooking them in any authentic tandoor oven, they still turned out really nice!

Looks delicious. That's something that's been on my list to make again since I got the kamado.

[RubberToe]

Jeff, I cooked them in my cast iron pan in the Tandoori sauce until it was almost gone........then finished them off on the Kamado smoking them with Pecan. Although it's not cooking them in any authentic tandoor oven, they still turned out really nice!

Looks delicious. That's something that's been on my list to make again since I got the kamado.

Same here. I think there's a thread at Kamadoguru talking about using one as a tandoor. I think the idea is to remove the grates, get the thing ripping hot, put the marinaded chicken on skewers sticking into the coals.

[dexter]

I've seen it as a similar way but not in the coals. On a bge you take off the top ring and cook with skewers right in the firebox. I don't know what kind of grill you have but it might be an option.

[jeffsmith]

I've seen it as a similar way but not in the coals. On a bge you take off the top ring and cook with skewers right in the firebox. I don't know what kind of grill you have but it might be an option.

The three of us have the Vision Classic (I believe) so the firebox and top ring are one piece. I have a feeling that it would likely work as well if you filled the firebox right up with lump and laid the skewers across the firebox. You'd still get some pretty intense heat.

[dexter]

I've seen it as a similar way but not in the coals. On a bge you take off the top ring and cook with skewers right in the firebox. I don't know what kind of grill you have but it might be an option.

The three of us have the Vision Classic (I believe) so the firebox and top ring are one piece. I have a feeling that it would likely work as well if you filled the firebox right up with lump and laid the skewers across the firebox. You'd still get some pretty intense heat.

Ah I've only used one of those once. I'm sure there's options can you lower a grate in anyway? Like the oval I'm pretty sure you can lower it so its right on top of the firebox/ring ect...

[jeffsmith]

I've seen it as a similar way but not in the coals. On a bge you take off the top ring and cook with skewers right in the firebox. I don't know what kind of grill you have but it might be an option.

The three of us have the Vision Classic (I believe) so the firebox and top ring are one piece. I have a feeling that it would likely work as well if you filled the firebox right up with lump and laid the skewers across the firebox. You'd still get some pretty intense heat.

Ah I've only used one of those once. I'm sure there's options can you lower a grate in anyway? Like the oval I'm pretty sure you can lower it so its right on top of the firebox/ring ect...

I'm sure I could find a cheap grate that would fit on my Kamado Joe deflector stand. That would drop it a few inches closer to the fire.

[jeffsmith]

Also, authentic is great but I'm mostly after good taste.

[canuck]

Jeff, I cooked them in my cast iron pan in the Tandoori sauce until it was almost gone........then finished them off on the Kamado smoking them with Pecan. Although it's not cooking them in any authentic tandoor oven, they still turned out really nice!

Looks delicious. That's something that's been on my list to make again since I got the kamado.

Same here. I think there's a thread at Kamadoguru talking about using one as a tandoor. I think the idea is to remove the grates, get the thing ripping hot, put the marinaded chicken on skewers sticking into the coals.

Totally makes sense Rob, and I'll definitely have to try that next time. I still remember my first experience with authentic Tandoori meals in Europe.......holy fawk they were good!!

[NASH]

I've seen it as a similar way but not in the coals. On a bge you take off the top ring and cook with skewers right in the firebox. I don't know what kind of grill you have but it might be an option.

The three of us have the Vision Classic (I believe) so the firebox and top ring are one piece. I have a feeling that it would likely work as well if you filled the firebox right up with lump and laid the skewers across the firebox. You'd still get some pretty intense heat.

Ah I've only used one of those once. I'm sure there's options can you lower a grate in anyway? Like the oval I'm pretty sure you can lower it so its right on top of the firebox/ring ect...

Looks delicious, Canuck

I use a little grate when I want a real hard sear, basically throw it down inside the firebox right on the coals. I've seen folks use stainless or cast charcoal grates maybe 8" diameter inside the BGE firebox

[NASH]

I should have removed the grate and heat deflector on the right before snapping pics. Sorry, didn't mean to tease all you "round" guys with the mighty flexibility that is PRIMO OVAL. Muahaha. Muuuuuaaaahahahahaha

[dexter]

I should have removed the grate and heat deflector on the right before snapping pics. Sorry, didn't mean to tease all you "round" guys with the mighty flexibility that is PRIMO OVAL. Muahaha. Muuuuuaaaahahahahaha

But yes similar to that without the odd oblong shape of you bbq