1st meal on Kamado grill
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![[Hearth.com] 1st meal on Kamado grill](/talk/data/attachments/68/68506-95101a41f3d4128a6d0e5859b833754c.jpg?hash=RiXNPN28So)
Ever since Cert started posting about his Kamado grill I have wanted one.. So far it's been predictable and easy to control.. Still lots to learn with loads of BBQ info and forums it will be an adventure..
Ray
Ray
Eatonpcat
Minister of Fire
LOL thanx! What do you think the can is for?? !!Nice lookin' bird right there (Although he looks like he's taking a dump)!
Ray
i do beer can chicken on my BGE a lot, best chicken ever! last one i did was a play on guy fieri's tequila lime wings, adobo, lime juice agave nectar, cuervo (obviously) and kosher salt. was astoundingly good.
biggest thing to remember with beer can chicken is to allow the 1/2 can of beer to reach room temp before inserting in the bird when cooking in a kamado. otherwise the inside of the breasts are hard to get to cook all the way through on bigger birds.
biggest thing to remember with beer can chicken is to allow the 1/2 can of beer to reach room temp before inserting in the bird when cooking in a kamado. otherwise the inside of the breasts are hard to get to cook all the way through on bigger birds.
I'll keep that in mind next chicken I make. Definitely will be a repeat meal.. The BGE's are very nice just expensive so this was a good way to get my feet wet for a low cost..
Ray
One of my favorite receipes is in one of the Weber cookbooks, It is Tipsy Chicken with maple syrup and bourbon glaze. I bet it would do well in that cooker. I just got a few bags of the hickory and mesquite charcoal briquettes to try out. I'm thinking ribs...
That sounds tasty Jon. I haven't tried the charcoal you have but I did buy Stubbs all natural charcoal at Lowes and while expensive it's a good charcoal with little ash produced. I find this cooker uses quite a bit less charcoal than my old kettle grill.. I also use scraps from wood splitting for smoking plus I have a bag of Mesquite chunks. I plan on using some cherry from the wood pile as well..
Ray
with a kamado go VERY sparingly on wood chunks for smoking, its easy to "oversmoke" and lose the taste of the meat you are cooking. as for the cooker you got i saw your other post, nice looking smoker! great price. to be honest if i had to buy one i wouldnt have gotten the egg due to price , mine was a gift from my boss (he got a bigger one) mine is the large, he got the XL
wait til ya do steaks bro, they are phenominal! ive done strips ribeyes, chuck steaks, you name it , makes great burgers too. done turkeys on thanksgiving , salmon, tuna (OMG
!!) mahi, shrimp skewers, scallops, stuffed mushrooms, even charred peppers to use indoors. heck you name it ive probably cooked it on it, pizza , yep. heck i go out in the winter and sweep off the snow to cook on the thing.youre gonna flat out love that thing!
You are getting the same one I just got? I really enjoy the heat control that allows you to cook food other than burgers and dogs!
Ray
Man you're making me drool here! The Kamado Kooker I bought seems very popular as it is relatively inexpensive and with a few minor tweaks quite controllable too.. I hear you on being light on the charcoal and smoking wood as it is a controlled environment in a few ways.. I plan trying pizza on it as well and leave my old kettle cooker to burgers and dogs etc..with a kamado go VERY sparingly on wood chunks for smoking, its easy to "oversmoke" and lose the taste of the meat you are cooking. as for the cooker you got i saw your other post, nice looking smoker! great price. to be honest if i had to buy one i wouldnt have gotten the egg due to price , mine was a gift from my boss (he got a bigger one) mine is the large, he got the XL
wait til ya do steaks bro, they are phenominal! ive done strips ribeyes, chuck steaks, you name it , makes great burgers too. done turkeys on thanksgiving , salmon, tuna (OMG
youre gonna flat out love that thing!
Ray
We coated the chicken with vegetable oil and patted on Rosemary, garlic and onion powder along with a little salt and pepper.. Last night I printed out some rub recipes I found on the web..
Ray
routinely when im not "playing" or experimenting, i wash and rub the bird with EVOO, then use a bamboo skewer to insert under the skin to make long thin openings under the skin but above the meat of the bird, then take the skewer to "help" twigs of fresh rosemary into the cavities i made. a little more is chopped fine and rubbed in along with chopped up sage then basic Mcormick brand rotisserie chicken seasoning mixed with curry powder.
getting the rosemary under the skin helps impart its flavor into the meat better at least it seems to me and the bamboo skewers (like you use for kabob) are cheap and disposable
LMAO thanx I never would have guessed that! I was going to use EVOO vs. vegetable oil but the wife was afraid it would burn.. Think it would have OK to use EVOO though..
Ray
I believe it is, Meijer's around here carrys them. I think 279.00. Can not wait to do some sloww cooking of ribs.
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