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Iron Heart Fall/Winter 2025 Collection Preview - Now Live

Iron Chef WAYCT - What Are You Cooking Today

Hobbies and Pastimes
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  • C
    Chap
    見習いボス
    Joined: 24 May 2016

    @Kasi:

    Chap did you steal that idea by looking at Van Gogh painting lol

    Sent from my iPhone using Tapatalk

    😃 Nope… but did steal some 🌶🌶🌶 from @Giles

    God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

    last edited by 12 Mar 2022, 13:16 1 Reply Last reply Reply Quote 0
    • K
      Kasi
      見習いボス
      Joined: 9 Oct 2014

      😃 😃 😃 😃

      The world's insane
      While you drink champagne
      And I'm livin' in black rain 4Q 🖕

      last edited by 12 Mar 2022, 13:25 1 Reply Last reply Reply Quote 0
      • J
        Jett129
        見習いボス
        Joined: 17 Aug 2011

        Hope you’re having some sort of Agave based spirits as the Booze part.

        last edited by 12 Mar 2022, 14:58 1 Reply Last reply Reply Quote 0
        • C
          Chap
          見習いボス
          Joined: 24 May 2016

          @Jett129:

          Hope you’re having some sort of Agave based spirits as the Booze part.

          Yep… there should be bottle Padre Azul somewhere in the bar

          God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

          last edited by 12 Mar 2022, 15:21 1 Reply Last reply Reply Quote 0
          • C
            Chap
            見習いボス
            Joined: 24 May 2016

            Don’t know how authentic they are but this stuff is super delicious

            God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

            last edited by 12 Mar 2022, 16:34 1 Reply Last reply Reply Quote 0
            • J
              jordanscollected
              啓蒙家
              Joined: 13 Nov 2018

              As discussed with the guys at the virtual happy hour, I have 7 lb of corned beef in the sous vide. 140 degrees for 48 hours.

              I’ll update with its trip to the grill/oven to finish.

              world tours:
              888 Fat guy chocolate WT
              Mad Red x2
              Wabidashery

              last edited by 16 Mar 2022, 00:29 1 Reply Last reply Reply Quote 0
              • J
                JDelage
                啓蒙家
                Joined: 13 Jan 2012

                Oh, this should be good!

                last edited by 17 Mar 2022, 14:01 1 Reply Last reply Reply Quote 0
                • S
                  Sage954
                  Iron Heart Deity
                  Joined: 1 Apr 2012

                  Campfire steaks.

                  last edited by 19 Mar 2022, 01:00 1 Reply Last reply Reply Quote 0
                  • S
                    Sage954
                    Iron Heart Deity
                    Joined: 1 Apr 2012

                    Rotisserie chicken and 1/4s on the grate.

                    last edited by 21 Mar 2022, 00:22 1 Reply Last reply Reply Quote 0
                    • J
                      jtbel1988
                      Raw and Unwashed
                      Joined: 30 Mar 2021

                      Beef ribs smoked at 275 for 7 hours on a kamado joe. My best cook yet.

                      last edited by 21 Mar 2022, 00:45 1 Reply Last reply Reply Quote 0
                      • J
                        Jett129
                        見習いボス
                        Joined: 17 Aug 2011

                        Those look absolutely phenomenal. Just salt and pepper for a rub? Any wood chunks used? Did you get them from a butcher? I hope to do them this season.

                        last edited by 21 Mar 2022, 01:34 1 Reply Last reply Reply Quote 0
                        • 6
                          68degreesorless
                          Haraki san Student
                          Joined: 19 Jul 2021

                          Wow!

                          last edited by 21 Mar 2022, 01:46 1 Reply Last reply Reply Quote 0
                          • D
                            Daniel San
                            見習いボス
                            Joined: 2 May 2020

                            Holy smokes 👍 that looks delicious 😋

                            last edited by 21 Mar 2022, 05:22 1 Reply Last reply Reply Quote 0
                            • A
                              Alex
                              IHUK Crew
                              Joined: 28 Sept 2009

                              @Jett129:

                              Those look absolutely phenomenal. Just salt and pepper for a rub? Any wood chunks used?

                              Yes, details please @jtbel1988
                              This will go on the staff BBQ menu, 7h is very doable for us

                              last edited by 23 Mar 2022, 20:03 1 Reply Last reply Reply Quote 0
                              • J
                                Jett129
                                見習いボス
                                Joined: 17 Aug 2011

                                Not sure how many hungry people you would be able to feed with that. Might need to make at least 2 of them. I plan on trying them first chance I get.

                                last edited by 23 Mar 2022, 20:15 1 Reply Last reply Reply Quote 0
                                • A
                                  Alex
                                  IHUK Crew
                                  Joined: 28 Sept 2009

                                  Who said it was the only thing on the menu….

                                  last edited by 23 Mar 2022, 20:18 1 Reply Last reply Reply Quote 0
                                  • J
                                    Jett129
                                    見習いボス
                                    Joined: 17 Aug 2011

                                    How much other stuff do you think you could cook on the Komodo,while that was cooking,or would that just be a side dish of sorts?

                                    last edited by 23 Mar 2022, 20:20 1 Reply Last reply Reply Quote 0
                                    • A
                                      Alex
                                      IHUK Crew
                                      Joined: 28 Sept 2009

                                      We have the largest one they do. Could probably smoke two Boston butts and do some ribs at the same time, or do some ribs, then foil-towel-cooler them, crank the heat and cook some quick things too

                                      last edited by 23 Mar 2022, 20:26 1 Reply Last reply Reply Quote 0
                                      • M
                                        mclaincausey
                                        見習いボス
                                        Joined: 12 Apr 2013

                                        For a large piece of meat like that, you'll get the best results resting it in a Cambro for at least an hour (and up to like 4 maybe?) after it reaches your desired temperature. That gives you time to pivot to cooking other items on the kamado. Here's how to make a faux Cambro.

                                        Since OP hasn't answered the questions yet, I would just do a liberal Dalmatian rub with coarse pepper added right before the cook, having dry cured with kosher salt for 24-48 hours prior in a dedicated refrigerator without other smells or the door opening and changing the temperature during the cure. I will say the meat looks incredible, but that I would personally start the pit at something more like 225F for probably something like 11 hours overnight since I have a Smobot on my kamado that can maintain temperature while I sleep–this guy linked below does that kind of an approach, though you aren't supposed to remove the membrane under beef ribs the way you do for pork, and I'd use oak instead of cherry. If you look at his results it's hard to imagine a better cook when he tears the meat apart with his fingers at the end.

                                        Think it, be it.

                                        last edited by 23 Mar 2022, 22:30 1 Reply Last reply Reply Quote 0
                                        • J
                                          jtbel1988
                                          Raw and Unwashed
                                          Joined: 30 Mar 2021

                                          Hi guys - the ribs were left overnight in the fridge with just pepper and sale (2:1 ratio and went heavy).

                                          I have a kamado joe with a slow roller so I can get a pretty clean smoke going at 275.

                                          Lump charcoal with a few blocks of post oak mixed in.

                                          275 for 7 hours. Sprits with apple cider/water mix every 30 mins or so around 5.5 hours in. I did not wrap the ribs bc I wanted a really good bark. No need to wrap these bc it’s not as big as a brisket.

                                          I let these ribs rest for ~3 hours in a cooler wrapped in butcher paper and a few towels. A long rest for beef ribs/ brisket is key.

                                          Hope this is useful!!

                                          last edited by 23 Mar 2022, 23:00 1 Reply Last reply Reply Quote 0
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