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  1. Introductions

    1. Introductions

      New Users: Please Introduce Yourself!

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  2. Kamado Cooking Challenges

    1. Kamado Challenges

      Kamado Cooking Challenges open to the public!

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    2. 22
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  3. Announcements and Information

    1. Announcements / Site Suggestion

      This forum will contain announcements from the site and is also a place for you to make comments and suggestions on the site.

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  4. General Discussion

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    2. Accessories & Product Reviews

      This forum is for the purpose of posting product reviews and discussions of gadgets/accessories for outdoor cooking.

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    3. The Cooler

      Non-Cooking Related Discussions

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    4. Sales, Bargains, and Giveaways

      Post information about Sales, Bargains, and Giveaways here...

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    5. Guru Classifieds

      Got something bbq/grilling related for sale or want to buy?

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    6. Charcuterie

      The art of curing and smoking meats and sausages

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    7. Kamado Pizza and Baking

      The art of pizza, bread, and baking on the Kamado grill!

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    8. Sous Vide Cooking

      Sous Vide cooking goes well with grilling!

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    9. 8.2k
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    10. Do-It-Yourself

      Building / fabricating something? Discuss it here!

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    11. Healthy Lifestyles

      A place to discuss health, fitness, and healthy lifestyle options, including food!

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  5. Talk About Your Cooker

    1. Char-Griller AKORN Kamado / King Griller

      Only for discussions about the Akorn Grill and Specific Features

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    2. Kamado Joe

      Only for discussions about the Kamado Joe Grill and Specific Features

      45k
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    3. Komodo Kamado

      Only for discussions about theKomodo Kamado and Specific Features

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    4. Vision Kamado

      Only for discussions about the Vision Grill and Specific Features

      15k
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    5. Primo Grills

      Only for discussions about the Primo Grill and Specific Features

      4k
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    6. Pit Boss Kamados

      Only for discussions about the Pit Boss Kamado and Specific Features

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    7. Big Green Egg

      Only for discussions about the Big Green Egg and Specific Features

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    8. Grill Dome

      Only for discussions about the Grill Dome Grill and Specific Features

      286
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    9. Blaze Kamado

      Only for discussions about the Blaze Kamado and Specific Features

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    10. 54
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    11. Big Steel Keg / Bubba Keg

      Only for discussions about the Big Steel Keg and Specific Features

      627
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    12. Saffire Grills

      For discussion of the Saffire Grills line

      295
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    13. Bayou Classic Cypress Grill

      Only for discussions about the Bayou Classic Grill and Specific Features

      294
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    14. 2.8k
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    15. Non Kamado Cookers

      Discuss your non-Kamado cookers here...

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  6. Recipes

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  • Posts

    • I go live on Friday Nights for about an hour or so of conversation and talk about all things grilling.  I usually start out with a drink of whiskey and then follow with conversation.     As of THIS week I have my video quality issues solved.  This week will also be the first week I stream live to Facebook and YouTube at the same time.   Drop in if you can!   730pm ET.  
    • Couple of suggestions after numerous trial and error runs....we are totally addicted to these.   I use an infrared thermometer to make sure the surface is around 500 degrees before starting.   1) I use about 150grams of beef per patty.   2) Apply a really light coating of ghee (or oil, whatever) put the ball of meat down, and don't smash (or touch ) for about 1 minute.  Then smash!   3) Get a burger smasher with a raised edge so you can't "over smash"....I just find it makes it easier and no stress on the spatula - something like this:   https://www.amazon.com/Cuisinart-CISB-111-Smashed-Burger-Press/dp/B07SZFHKVZ/ref=sr_1_2_sspa?dchild=1&keywords=burger+smasher&qid=1614960781&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExTFRHR1E5QVg4N0xNJmVuY3J5cHRlZElkPUEwNzk0OTk4V1RGUTNDOUwwMTdWJmVuY3J5cHRlZEFkSWQ9QTA1NDkxNDkxN0lDR0Y3Wkg2UVo2JndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==   4) Place a piece of parchment paper between the meat and the press (or spatula).  It will stop the sticking and you just peel the paper off (and use it again for the others).  Smasher also stays clean.   Finish cooking!
    • As some remember, I built my table for my Kamado Joe classic but am getting some help with cabinets from an outdoor kitchen cabinet company this go around.   I haven't decided if the second spot on the right will be a big joe, a classic or something else so for now the boxes are spaced for a Big Joe series 3.   I want to confirm the: 1) width of the box at 29" 2) depth so that the joe can open against a wall at 36.5"  3) the depth from the counter down to the platform that will allow the JoeTisserie to protrude out without hitting / sitting on the counter top at 21"  i haven't included the feet so likely 20"   Anyone with a cut out table like this have some dimensions handy you could validate what I am thinking here before deposits are made and construction starts lol?  Much appreciated 
    • Nice let us know how it comes out. 
    • Lol, I reckon my cabin fever is running a little high! We've had a few dry days lately in the 70's, and I have literally been holed up in my basement with a lot of work the past several months. I guess up north you aren't quite in the 70s yet  My daughter spent a year up in St. Catharines Ontario, she did tell us about the long cold winter...but it sure was beautiful up there when we visited her the summer before last. I was impressed by how green everything was, and the weather was awesome. 
    • Update (wish I could update the thread title...is that possible)?   So...as noted above...I got the steel off of etsy. Made smash burgers over the weekend (trying pizza this weekend I think).   First go of it went well...but not perfect.  My spatulas were not quite made for these.  Not as sturdy and stuck to the meat as I was smashing.  Didn't get as thin as I wanted for a more even cook (and to spread to the edges of the bun).  Burgers still had a nice crust to them and tasted great. The steel worked well.  Easy to scrap up under all but one burger...and easy to clean. I will have to work on my temp control with that...having the lid open so much, the fire did get a bit hot and the steel even hotter.  Also affected the doneness of the meat as the edges were crisp quicker than I was ready for.
    • I’m currently saving up for a Big Joe III, but I don’t have it yet. I have the opportunity to get a really nice thick piece of soapstone made for it to use as a pizza stone/griddle. I’m talking 1”1/4 thick stuff. Since I’m not sure how long it’s going to be available, I want to get it before I get my grill. I need exact measurements to send to the guy I’m getting it from. I’ve already measured for my Joe Jr. Any help would be greatly appreciated. 
    • I used to work with a guy from Maine and asked him about the weather there,  He said "We had four seasons, Fall, Winter, Spring and the 4th of July."
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