Iron Chef WAYCT - What Are You Cooking Today

[bluemantra]

@Alex family of 5 and ability to cook for 5-7 more

[bluemantra]

@mclaincausey thanks. I hadn't heard of Primo before. I do appreciate it being made in the USA. How easy is it to dial in temperature manually? I'd be looking at the XL version and I note that the specs list it as less cooking area when compared to the XL of the KJ or BGE. I am intrigued though with ease of two zone cooking on the Primo. How's it cleaning out the ash after a cook? I see it's not as intuitive as the KJ.

[Alex]

I think that you could manage on the regular BGE/KJ for those numbers, but may need some expansiion to hit the larger numbers, or you could easily do that on the XL/Big Joe @bluemantra

[mclaincausey]

@bluemantra temp management is just like any other kamado, you just tweak the daisy wheel and the firebox door. But mostly the daisy wheel. They have instructions on YouTube but it is generally easy. The hardest part is having the discipline to keep it closed. “If you’re lookin it ain’t cookin!”

The grill area can be a bit deceptive. For example, if I’m doing racks of ribs or large salmon filets, there could technically be similar or more area in a circular cooker, but with more width I could potentially cook more in an ovoid cooker. Using extension grates I could press the advantage further by having layers of ribs or whatever it is stacked atop one another.

Ash cleanup is easy, but I think it would be similar in other kamado cookers. I just remove all the parts and sweep it out. You can Shop Vac if you really want to get it pristine in there.

[goosehd]

Thank you @Alex

[bluemantra]

St Louis ribs today. It's 95F here today.

[Tago Mago]

@goosehd looks delicious. What am I looking at?

[goosehd]

@Tago-Mago Jerk Chicken and Rice from @Alex recipe the other day. It’s really, really, good!! I agree that it’s as close to the Caribbean as I can get without being there. Just need hot weather, a cool breeze, and a Red Stripe or two.

[Brodie]

Did some fajitas tonight over an "open fire" before it gets too hot this summer. Fun cook, and they turned out great...

Crushed the chicken fajita before I remembered to take a pic, but here's the steak variety:

[SourPower]

[mclaincausey]

Butter basted cast iron filets for my mother in law

[SourPower]

@mclaincausey crushing

[bluemantra]

I ended up ordering a Weber Summit Kamado. Thanks for all the help. I would say this is my first real grill/smoker. Now I've got a new obsession

[hjl360]

Last nights pad kra pao (+ green beans)

[Alex]

[flannel slut]

The Mrs makes some damn good wings but her pickled cucumber salad is just ️ she starts by soaking the cucumbers in vinegar and sugar then drains and adds fish sauce, sugar, lime juice and chili peppers

[endo]

Love cucumber salat and often do this one. Can I have your Mrs's recipe please @flannel-slut?

[flannel slut]

@endo happy to good sir. She does not measure when cooking but broke it down best she could….
-Thinly sliced cucumber
-40/60 water to regular vinegar (I asked if rice wine for this part but animatedly said, “are you kidding? Rice wine is expensive and we use a lot to cover all the cucumber)
-Sugar to taste (should be balanced between not too sweet but enough to knock back some of that vinegar sharpness)
-soak for 30 minutes to an hour then fully drain

finish off with:
Sliced Thai chili and cilantro
Juice of 1/2 a lime per cucumber
sugar and fish sauce to taste

really wish I could give you accurate measurements on this last part but she just kept shrugging and said “to taste… it’s his preference”

[endo]

please thank her very much. Will try and report.

[flannel slut]

@endo 🫶