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Food and Drink – On and Off the Jobsite

Viewing 20 posts - 201 through 220 (of 1,013 total)
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  • #633245
    smallerstick
    Pro
    North Bay, ON

    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.

    #633261

    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 you

    Just kidding , looks great

    #634729
    RonW
    Moderator
    Holladay, Tn

    Had a pork tenderloin spinning on the Kamado last night.

    Ron

    A Working Pro since 1994!

    Member since March 26, 2014.

    #634736

    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.

    #634748
    RonW
    Moderator
    Holladay, Tn

    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.

    #634789
    Doobie
    Moderator

    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.

    #634941
    RonW
    Moderator
    Holladay, Tn

    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:
    #634982
    Doobie
    Moderator

    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?

    #634997
    RonW
    Moderator
    Holladay, Tn

    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:
    #635003

    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 Ron

    #635004
    RonW
    Moderator
    Holladay, Tn

    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 Ron

    Thanks 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.

    #635005
    Doobie
    Moderator

    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?

    #635010
    RonW
    Moderator
    Holladay, Tn

    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:
    #635060
    RonW
    Moderator
    Holladay, Tn

    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 Ron

    Here 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:
    #635068
    utopia78
    Pro
    Toronto, ON

    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

    #635072

    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 Ron

    Here 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 lol

    #635098
    smallerstick
    Pro
    North Bay, ON

    Got 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.

    #635102
    RonW
    Moderator
    Holladay, Tn

    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.

    #635112
    Doobie
    Moderator

    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!

    #635303

    Is that done yet Ron?

    Bet the inside was tender

Viewing 20 posts - 201 through 220 (of 1,013 total)
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