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  1. bgaviator

    Thanksgiving smoked turkey legs!

    This years smoked turkey legs. Pop’s brine with cure for 3 days. Air dried on rack for a day. Hit with Meat Church Gospel then 3 hours with hickory and cherry! A good two meal’s worth of eating! Reheated the leftovers the next day using sous vide!
  2. bgaviator

    Tonight’s boneless leg of lamb

  3. 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...
  4. 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...
  5. 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...
  6. bgaviator

    First try boneless leg of lamb

    First try at leg of lamb using Malcom Reeds recipe from How To BBQ Right. Smoked with cherry wood at 275°. Lamb brushed with olive oil, sea salt, pepper, fresh thyme, rosemary, and garlic. I pulled when my internal probes were reading just over 130°. My Thermapen was showing 145-150 in some...
  7. bgaviator

    Using Goya Mojo Criollo question...

    I’ve ran into quite a few posts where people recommend this Goya Criollo marinade for chicken and other meats. I have a favorite chicken marinade I usually use but I picked up a bottle of this stuff for something different. Never having used this stuff before, is it better to straight up grill...
  8. bgaviator

    Sam's Vs Costco meat question...

    I currently do not belong to any club store, but the nearest Costco is a 35 min drive from me and the closest Sam's is just 10 mins up the road. My only real interest in joining a club would be to have access to meats that are impossible to find at the local Kroger. I am wanting to get into...
  9. bgaviator

    Seasoning/marinade for lamb loin chops?

    I’ve seen our Kroger carrying lamb loin chops lately. What’s the best way to grill these? Also, is there a good rub or marinade to use? I have all kinds of bbq rubs from Meat Church and others. But I was also thinking Cavenders Greek could possibly be good, right? Or would a marinade of some...
  10. bgaviator

    Brisket point today...questions

    So I did another brisket point today from Trader Joe’s. I used some Oakridge Black Ops rub that I’ve never tried before. Kamado Joe set at 275°. Oak and cherry wood. 1. So first issue was that I had the probes in the top flap of meat, and when they were 175° I decided to take a peek just to see...
  11. bgaviator

    Beef back ribs...

    Are beef back ribs worth smoking? Our Kroger seems to always have them lately, and they don't seem too expensive. I know there's not a ton of meat on these things, but I'm not sure i'm wanting to drop the $ they charge for the large plate ribs like you can get at Sams. If they're worth doing...
  12. bgaviator

    Chuck roast cook

    First time doing a sous vide chuck roast. 131° for 48 hours. Rubbed with Worcestershire sauce and Montreal Steak before bagging. Lightly coated with Hellman’s mayo after patting dry and re-seasoned with more Montreal Steak seasoning. Then a sear on the KJ cast iron griddle for a minute a side...
  13. bgaviator

    Last night’s ribs and bologna

    Two back racks, one rubbed with Meat Church Deez Nuts and one with The Shed’s Rack Attack. Decided to do a 2lb bologna chub too, rubbed with Heath Riles Cherry rub. Kamado Joe set for 250° running with just Pecan wood this time (my favorite typically being hickory/cherry 50/50). After always...
  14. bgaviator

    Vortex with Kamado Joe

    I just bought a Vortex tonight to use with the Kamado Joe classic. I hope I got the right size. All the sizing charts said to get a "small." Anyone using a Vortex with the Joe? Any tips for using it? I also have a Kick Ash basket, so I'm not sure if I could/should be using that in...
  15. bgaviator

    Confusion on pork butt cut...

    Was thinking about cooking a pork butt today and all they had at Kroger were these labeled “pork steak ready shoulder butt”. Now what struck me as different than I’m used to getting is there seemed to be no blade bone that I could detect. Instead there was a small, oblong bone on one edge. I’m...
  16. bgaviator

    question about....hot dogs

    Ok, so my son LOVES hot dogs more than anything. However, we only cook brats and hot dogs maybe once a week at most, and more realistically once every two weeks. So when I open a pack of hot dogs and only pull out 2 to cook up, the other ones sit in the fridge for weeks possibly. However the...
  17. bgaviator

    Second go at brisket point

    Picked up another brisket point from Trader Joe’s weighing just a tad under 4lbs. I don’t recall having to trim the first point I did, but this piece has some noticeable areas of very hard fat. Every video I’ve seen says that kind of fat wont render out, so I tried to shave as much of that off...
  18. bgaviator

    talk to me about...wings

    So I really want to get into smoking wings. My favorite wings come from a place here in Memphis, Central BBQ. They are a jerk wing. They are not sauced....just a good smoke flavor with a dry rub. I believe I read that they smoke them, then flash fry. I don't want to deal with a flash frying...
  19. bgaviator

    My first brisket...my experience

    after much delay, I finally decided to try a brisket on the Kamado Joe. A brisket point to be exact. Found just the point at Trader Joe’s, which is perfect because I’m just feeding three people, and from what I understand the point is much more forgiving, so that’s what I wanted to try for my...
  20. bgaviator

    wanting to get into lamb....sauce questions

    Hello, After a recent visit to Texas de Brazil and having both leg of lamb, and rack of lamb, I am really wanting to try this at home soon on the Kamado. The actual cooking of the lamb seems pretty straightforward, but I was curious what kinds of sauces you all like to use with it? Texas De...
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