- This topic has 1,012 replies, 40 voices, and was last updated 2 years, 11 months ago by
.
-
Posts
-
Found time to do a couple of racks of ribs last night with my “candy apple” glaze.
BE the change you want to see.
Even if you can’t Be The Pro… Be The Poster you’d want to read.Attachments:
Found time to do a couple of racks of ribs last night with my “candy apple” glaze.
Oh man I hate you Peter lol
It’s only 10 am and now I’m starving thanks to youJust kidding , looks great
Had a pork tenderloin spinning on the Kamado last night.
Ron
A Working Pro since 1994!
Member since March 26, 2014.
Attachments:
Had a pork tenderloin spinning on the Kamado last night.
That looks great Ron.
How long does it take to cook, and what sort of seasoning did you use.Had a pork tenderloin spinning on the Kamado last night.
That looks great Ron.
How long does it take to cook, and what sort of seasoning did you use.Took 1 1/2 hrs to cook at 400°. I used some seasoning from Meat Church. Honey Hog Hot and Deez Nuts. Turned out fantastic!
Ron
A Working Pro since 1994!
Member since March 26, 2014.
I made an orange juice soya and wine based marinade for the first time to save some big juicy rib steaks that we just couldn’t get to the BBQ earlier this week. Man, does that ever give a nice burnt outer layer. Tasted real good. Gonna have to use that kind of marinade again although next time with less soya sauce.
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Ron
A Working Pro since 1994!
Member since March 26, 2014.
Attachments:
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Is that done yet Ron?
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Is that done yet Ron?
Yep, just pulled it off. Now have it wrapped and in the cooler to rest.
Ron
A Working Pro since 1994!
Member since March 26, 2014.
Attachments:
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Is that done yet Ron?
Yep, just pulled it off. Now have it wrapped and in the cooler to rest.
That looks delicious, looking forward to seeing that sucker cut up.
Is that for today 4th of July?
Enjoy it RonGot a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Is that done yet Ron?
Yep, just pulled it off. Now have it wrapped and in the cooler to rest.
That looks delicious, looking forward to seeing that sucker cut up.
Is that for today 4th of July?
Enjoy it RonThanks Brian. Yea we will be eating around noon today. I had to try a small piece, and it turned out great. Will get a pic later.
Ron
A Working Pro since 1994!
Member since March 26, 2014.
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Is that done yet Ron?
Yep, just pulled it off. Now have it wrapped and in the cooler to rest.
Holy Mollie! Was it supposed to char that much?
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Is that done yet Ron?
Yep, just pulled it off. Now have it wrapped and in the cooler to rest.
Holy Mollie! Was it supposed to char that much?
Yea that is just the bark. Crust from the seasoning.
Have some burnt ends from the tip going now. They are awesome.
Ron
A Working Pro since 1994!
Member since March 26, 2014.
Attachments:
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Is that done yet Ron?
Yep, just pulled it off. Now have it wrapped and in the cooler to rest.
That looks delicious, looking forward to seeing that sucker cut up.
Is that for today 4th of July?
Enjoy it RonHere ya go Brian. Turned out great. Was a big hit with the family.
Ron
A Working Pro since 1994!
Member since March 26, 2014.
Attachments:
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Now that looks really tasty!!! Slow cooked to perfection!
A Working Pro since 2004
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Is that done yet Ron?
Yep, just pulled it off. Now have it wrapped and in the cooler to rest.
That looks delicious, looking forward to seeing that sucker cut up.
Is that for today 4th of July?
Enjoy it RonHere ya go Brian. Turned out great. Was a big hit with the family.
😮 thanks Ron, that looks great, I love how it has a nice little crust to it.
I bet it was a hit 🙂 probably no left overs for you lolGot a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Just catching up with this now. That is a beautiful piece of meat, Ron, I’m very envious.
Looking through the pics, it really turned out well. How did it slice? Nice and juicy? Good smoke ring?
BE the change you want to see.
Even if you can’t Be The Pro… Be The Poster you’d want to read.Looking through the pics, it really turned out well. How did it slice? Nice and juicy? Good smoke ring?
Turned out very tender with a good smoke ring. And yea moist.
Going to try a different cook on a roast this weekend if all goes as planned. Stay tuned.Ron
A Working Pro since 1994!
Member since March 26, 2014.
Got a 17# brisket ready to go on the Kamado Joe in about an hour. Should be ready in around 15 to 17 hrs.
Is that done yet Ron?
Yep, just pulled it off. Now have it wrapped and in the cooler to rest.
Holy Mollie! Was it supposed to char that much?
Yea that is just the bark. Crust from the seasoning.
Have some burnt ends from the tip going now. They are awesome.
Bet they make great sandwhiches sliced thin. That’s yummy lookin!
Is that done yet Ron?
Bet the inside was tender
- The topic ‘Food and Drink – On and Off the Jobsite’ is closed to new replies.