What's Cooking?

Yeah, yeah, yeah....which species and which cut?

 

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Looks like you could just eat it caveman style using that long bone for a handle.

 

That’s about as good of a cut of meat as there is. Looks awesome.

I still have grill envy. I’ve been jonesing for an egg, but now the Traeger has my attention as well. Probably best that they keep competing in my mind, thus preventing me from actually pulling the trigger on either one.

 

Traeger grills are good at low and slow, eggs are more versatile. Kamodo Joes are right up there with eggs and come with some nice accessories but I prefer the green egg and accessories from the Ceramic Grill Store.

PM me if you want more info!

 

Thanks, that’s helpful actually. Low and slow isn’t really my thing, at least not primarily.

 

Agree 100% with @Cornholio. Low & Slow is doable on a Kamado but so much easier on a pellet grill. I have a Kamado Joe & a pellet grill and the pellet grill rarely gets used. Pellet grills cost more to burn especially if you dial up the temps. My wife uses it sometimes to get a head start on things while I’m at work and often times uses it as an oven in the summertime so we don’t heat up the house. It’s pretty difficult to over cook and ruin a meal on the pellet grill.
Personally I use the Kamado for pretty much everything. It’s like a hobby for me. Very versatile and when you get it right the flavor of the food simply cannot be matched. Still can’t be in a hurry though as it takes a while to get charcoal burning and temps stabilized where you want them. Not difficult just takes a little learning.

 

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Assuming the green is spicy...?

 

No pics but it was deep fried Red Snapper for dinner tonight and it's all gone.

 

You suck...I’m hungry

 

Yes but not too much, depends on how much jalapeño you put into the purée mixture.

 

The more, the bettah!!

 

Hickory smoked salmon, asparagus, rice with shiitake mushrooms. Yum.

 

Them are gonna hit da grill in a few!

 

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Too late, gobbled 'em up. Lawry's, pepper, garlic powder.

Good, but nothing compares to a Ribeye.

 

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Stop it! Or invite me. Looks delish.

 

Daaaaaaang. Recipe for biscuits?

 

One of my customers asked if she could meet me and drop off an overnight. I said sure as long as you bring me lunch. She brought me some homemade pizza and it has to be some of the best homemade pizza I have ever had! Pepperoni, sausage, roasted red peppers, olives, green onions, mushrooms and sun dried tomatoes.

 

Pork spareribs. Minimalist. Mesquite rub, hickory sauce, garlic pepper. 2:45 @ 275F with 15 min hi broil at the end. Melt off the bone tender.

Paired with baked beans. I think I'll die content.

 

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I'll be right over!

 

Reverse sear for the win... What a concept covering up the heat diffuser with some foil for easy cleanup. I usually have to chisel the droppings off mine.

 

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