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  1. bgaviator

    Tonight’s boneless leg of lamb

    Yup I had had mint jelly and English style mint sauce.
  2. bgaviator

    Tonight’s boneless leg of lamb

    250° with cherry wood on the Kamado Joe until 140-145° internal. No sear. Flipped halfway to even the color. Took two hours. Was a 2.8 lb boneless.
  3. bgaviator

    Tonight’s boneless leg of lamb

  4. bgaviator

    Brisket point cook question

    So basically cut it more where the bottom and top flaps join so I can essentially lay it out flat?
  5. bgaviator

    Brisket point cook question

    Never thought about doing that before! Maybe I’ll try this next time!
  6. bgaviator

    Brisket point cook question

    I only rested it for about 20 mins. Had to get dinner finished. I kicked up the temp on the smoker to 300° towards the end cause it was taking too long. So even though it was over 200° internal everywhere, it wasn’t done enough?
  7. bgaviator

    Brisket point cook question

    Well the final result turned out really well. I did end up flipping the meat over and that seemed to greatly speed up the cook for the last 20 degrees. The meat was very tender, but some of the fat maybe could have rendered more. We had some chewy bits but overall not bad. It was temping 202°...
  8. bgaviator

    Brisket point cook question

    I have a 3.5 lb brisket point from Trader Joe’s currently on the Kamado Joe. I’ve been cooking for 4.5 hours now. I was running at 250 but have since kicked it up to 275. I have not wrapped as I wasn’t happy with the bark formation yet. I had 3 temp probes in various parts of the brisket point...
  9. bgaviator

    First time cooking fish

    What Mexican lime hot sauce are you using?
  10. bgaviator

    First time cooking fish

    Yeah I told my wife next time maybe I’d hit it with lemon pepper instead. I definitely like citrus/sour notes on my fish. The Seafood Magic seemed like mostly paprika which was very blah.
  11. bgaviator

    First time cooking fish

    So I made fish for the first time last night on the KJ using my soapstone accessory. Used Barramundi that I got frozen from Whole Foods. Brushed the fillets with avocado oil and sprinkled Chef Paul’s Seafood Magic on both sides. I wasn’t sure what kind of seasoning to use but this one got lots...
  12. bgaviator

    Big Green Egg vs Kamado Joe

    I only own the KJ, but two of my coworkers own Eggs. For what it’s worth, when I describe all the accessories I can get for my Joe and the way I can arrange the racks I detect a hint of envy. My one coworker got his Egg for free, but said If he had to buy one he’d get a Joe. I’d be happy with...
  13. bgaviator

    New to cooking fish....need advice

    Just picked up some frozen, vac sealed Barramundi filets from Whole Foods. This will be my first time tackling fish and I will be cooking on my Kamado with my new acquired Soapstone. For white fish like this, is it better just to purely put a dry seasoning on, or would a marinade be better...
  14. bgaviator

    First attempt at lox -SmokinAl method

    I have gotten pretty good at making lox. I too use an Amazen pellet maze at the bottom of my Kamado Joe. I dry brine then use a wet brine to get that silky lox texture. I use this recipe on the Bradley Smoker website. It's great! They provide big batch amounts, as well as at the end there...
  15. bgaviator

    Disney Style (Cured) Chicken Legs

    The cure transforms the taste, texture, and color to be more ham like...
  16. bgaviator

    Disney Style (Cured) Chicken Legs

    I do these every year for Thanksgiving as I don't like regular turkey
  17. bgaviator

    Sharing my chicken brine recipe

    Let me know what you think when you get around to trying it. I’m open for constructive criticism
  18. bgaviator

    Sharing my chicken brine recipe

    It’s really not. Just trust me. I’ve never had one person tell me they don’t like it. Apple Cider vinegar will be a little milder than white but I prefer white vinegar. Sometimes I’ve done a mix of both.
  19. bgaviator

    Sharing my chicken brine recipe

    There is a tang to it, but in a good way. Not overpowering, just deliciousness. If you try it out let me know what you think.
  20. bgaviator

    Flavor not penetrating into meat of baby back ribs; bark is good but meat is bland - help!

    wow, Italian dressing marinade? never would have thought of that! I will have to try this out sometime. I used to marinade chicken in Italian dressing all the time until i came up with my own concoction.
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