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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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    • J
      Jett129
      見習いボス
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      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 1 Reply Last reply Reply Quote 0
      • 68degreesorless6
        68degreesorless
        Haraki san Student
        Joined:

        Wow!

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        • Daniel SanD
          Daniel San
          見習いボス
          Joined:

          Holy smokes 👍 that looks delicious 😋

          last edited by 1 Reply Last reply Reply Quote 0
          • AlexA
            Alex
            IHUK Crew
            Joined:

            @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 1 Reply Last reply Reply Quote 0
            • J
              Jett129
              見習いボス
              Joined:

              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 1 Reply Last reply Reply Quote 0
              • AlexA
                Alex
                IHUK Crew
                Joined:

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

                last edited by 1 Reply Last reply Reply Quote 0
                • J
                  Jett129
                  見習いボス
                  Joined:

                  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 1 Reply Last reply Reply Quote 0
                  • AlexA
                    Alex
                    IHUK Crew
                    Joined:

                    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 1 Reply Last reply Reply Quote 0
                    • mclaincauseyM
                      mclaincausey
                      見習いボス
                      Joined:

                      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 1 Reply Last reply Reply Quote 0
                      • jtbel1988J
                        jtbel1988
                        Raw and Unwashed
                        Joined:

                        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 1 Reply Last reply Reply Quote 0
                        • J
                          Jett129
                          見習いボス
                          Joined:

                          Thanks so much for the info. Appreciate it!

                          last edited by 1 Reply Last reply Reply Quote 0
                          • mclaincauseyM
                            mclaincausey
                            見習いボス
                            Joined:

                            Tonight we did roasted vegetables over quinoa with a tahini sauce. Deeeelicious!

                            Think it, be it.

                            last edited by 1 Reply Last reply Reply Quote 0
                            • mclaincauseyM
                              mclaincausey
                              見習いボス
                              Joined:

                              Vietnamese chicken salad

                              Think it, be it.

                              last edited by 1 Reply Last reply Reply Quote 0
                              • popvultureP
                                popvulture
                                見習いボス
                                Joined:

                                Linguine w/ shiitakes, thyme, ricotta, Aleppo chile. Turned out pretty well 😌

                                WTB
                                IHSH-IHG-BLK XXL
                                Sugar Cane Coke Stripe SS L charcoal

                                last edited by 1 Reply Last reply Reply Quote 0
                                • louisboscoL
                                  louisbosco
                                  啓蒙家
                                  Joined:

                                  attempted tempura don the other week..

                                  "Loyalty is a two way street. If i'm asking for it from you, then you're getting it from me."

                                  • Harvey Specter
                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • mclaincauseyM
                                    mclaincausey
                                    見習いボス
                                    Joined:

                                    Looks great @popvulture

                                    Also looks great @louisbosco ; crispy and not greasy

                                    Think it, be it.

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • popvultureP
                                      popvulture
                                      見習いボス
                                      Joined:

                                      Thanks man!

                                      Also shiiii I just took one look at that fried stuff above and got hit with the cravings…

                                      WTB
                                      IHSH-IHG-BLK XXL
                                      Sugar Cane Coke Stripe SS L charcoal

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • louisboscoL
                                        louisbosco
                                        啓蒙家
                                        Joined:

                                        thanks mate @mclaincausey

                                        wasn't easy trying to do it at home..

                                        "Loyalty is a two way street. If i'm asking for it from you, then you're getting it from me."

                                        • Harvey Specter
                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • S
                                          Sage954
                                          Iron Heart Deity
                                          Joined:

                                          Dough last night. Pizza tonight.

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • JDelageJ
                                            JDelage
                                            啓蒙家
                                            Joined:

                                            Ottolenghi Za’atar salmon & tahini. Was yummy.

                                            last edited by 1 Reply Last reply Reply Quote 0
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