Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Kamado cookers thread (green egg, kamado joe, primo etc)
Reply
 
LinkBack Thread Tools
Old 10-07-2013, 09:04 PM   #11
Xpertskir
Feedback Score: 6 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 2,090
Liked 414 Times on 268 Posts
Likes Given: 21

Default

Quote:
Originally Posted by jammin View Post
^nice look'n pork and shiny new plate setter!
Ha...that was my first ever cook from the spring.


Ive killed many animals since then.
__________________
Xpertskir is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2013, 09:24 PM   #12
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 14,001
Liked 636 Times on 399 Posts
Likes Given: 58

Default

Love my BGE. I've cooked everything from pulled pork to steaks to bread and cookies on it. It makes a mean pizza and even meaner wings. Can't recommend it enough!

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2013, 02:53 AM   #13
jammin
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
jammin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Meridian, ID
Posts: 1,379
Liked 212 Times on 167 Posts
Likes Given: 142

Default

Had to do it

image.jpg  
__________________
jammin is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2013, 06:28 AM   #14
adiochiro3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Dublin, CA
Posts: 531
Liked 154 Times on 86 Posts
Likes Given: 90

Default

Closest I have is a cast iron kamado-style cooker my dad used a lot when I was a kid. When I rescued it, it looked like this:



When I finished restoring it, it now looks like this:



I stripped it down, painted it, made new grates, and turned new oak handles and a base for it.



The first meal I smoked on it was a pork loin -- just like dad used to make. He really enjoyed seeing the cooker back in service and the meal!



Would love to have a BGE some day, though. Tough to justify the expense...

__________________

James

adiochiro3 is online now
3
People Like This 
Reply With Quote Quick reply to this message
Old 10-08-2013, 11:11 AM   #15
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
 
ChefRex's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Woodbridge, NJ
Posts: 4,925
Liked 2280 Times on 1439 Posts
Likes Given: 3496

Default

Quote:
Originally Posted by adiochiro3 View Post
Closest I have is a cast iron kamado-style cooker my dad used a lot when I was a kid. When I rescued it, it looked like this:



When I finished restoring it, it now looks like this:



I stripped it down, painted it, made new grates, and turned new oak handles and a base for it.



The first meal I smoked on it was a pork loin -- just like dad used to make. He really enjoyed seeing the cooker back in service and the meal!



Would love to have a BGE some day, though. Tough to justify the expense...
That's really cool, nice job bringing it back to life, good thing you did or i would have snuck in your backyard and "borrowed" it
__________________
ChefRex is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2013, 03:54 PM   #16
Xpertskir
Feedback Score: 6 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 2,090
Liked 414 Times on 268 Posts
Likes Given: 21

Default

Well done, that's a cool project.


Having recently purchased the BGE...I couldn't be happier. With the amount of use it gets, and the usable life of ceramic vs metal(even stainless) it will amortize itself early in it's life.

There is a learning curve, as it's certainly a different animal than most grills, but the quality of the meat that comes off is impressive once you get past it.


The low and slow was really easy to get down. The high heat is what has caused me the most problems. It's quite incredible how juicy most everything comes off the egg.

__________________
Xpertskir is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2013, 05:07 PM   #17
redshift76
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Duluth, MN
Posts: 131
Liked 47 Times on 30 Posts
Likes Given: 14

Default

Quote:
Originally Posted by jammin View Post
Had to do it
How did they turn out? They sure look good. Definitely my favorite way to cook drumsticks.
__________________
redshift76 is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2013, 05:12 PM   #18
jammin
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
jammin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Meridian, ID
Posts: 1,379
Liked 212 Times on 167 Posts
Likes Given: 142

Default

I liked the skin on with sauce better than the bacon wrapped - those were really good. I think saucing the bacon wrapped would have been a good idea. Bacon cooked up nicely though, not soggy at all.

__________________
jammin is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2013, 05:08 AM   #19
jammin
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
jammin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Meridian, ID
Posts: 1,379
Liked 212 Times on 167 Posts
Likes Given: 142

Default

Get'n the pit ready for a black n' pink Tri Tip

image.jpg  
__________________
jammin is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2013, 05:33 AM   #20
DudeAbides
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 25
Liked 7 Times on 6 Posts
Likes Given: 2

Default

King Griller I picked up for $250. Long term durability remains to be seen, but has worked great for the last two years. I can easily smoke a pork shoulder for 14 hours overnight and still have coals left for roasting peppers or whatever else right before dinner.

__________________
DudeAbides is offline
2
People Like This 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kamado Fire Box Repair pickles Meat Smoking, Curing and Sausage Making 4 10-27-2012 03:16 PM
Kamado Forum JMSetzler Meat Smoking, Curing and Sausage Making 2 06-03-2012 09:41 PM
"Big Red" Kamado Kooker at Menards Oldyote Meat Smoking, Curing and Sausage Making 79 03-27-2012 02:58 AM
St. Patty's Swamp Water (green beer thread) TwoFortySX Home Brewing Photo Forum 69 04-24-2011 03:24 PM



Newest Threads

LATEST SPONSOR DEALS