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John's "Really Right Stuff" List

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  1. Introductions

    1. Introductions

      New Users: Please Introduce Yourself!

      43.9k
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  2. Kamado Cooking Challenges

    1. Kamado Challenges

      Kamado Cooking Challenges open to the public!

      5.4k
      posts

    2. Member Kamado Challenges

      22
      posts

  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.

      5.7k
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  4. General Discussion

    1. Kamado Cooking and Discussion

      238.4k
      posts

    2. Accessories & Product Reviews

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

      24.7k
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    3. The Cooler

      Non-Cooking Related Discussions

      57.3k
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    4. Sales, Bargains, and Giveaways

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

      15.8k
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    5. Guru Classifieds

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

      830
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    6. Charcuterie

      The art of curing and smoking meats and sausages

      1.1k
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    7. Kamado Pizza and Baking

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

      8.5k
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    8. Sous Vide Cooking

      Sous Vide cooking goes well with grilling!

      2k
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    9. Indoor and Non-Grill Cooking

      8.2k
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    10. Do-It-Yourself

      Building / fabricating something? Discuss it here!

      9.3k
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    11. Healthy Lifestyles

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

      1.5k
      posts

  5. Talk About Your Cooker

    1. Char-Griller AKORN Kamado / King Griller

      Only for discussions about the Akorn Grill and Specific Features

      36.4k
      posts

    2. Kamado Joe

      Only for discussions about the Kamado Joe Grill and Specific Features

      46k
      posts

    3. Komodo Kamado

      Only for discussions about theKomodo Kamado and Specific Features

      5.6k
      posts

    4. Vision Kamado

      Only for discussions about the Vision Grill and Specific Features

      15.1k
      posts

    5. Primo Grills

      Only for discussions about the Primo Grill and Specific Features

      4k
      posts

    6. Pit Boss Kamados

      Only for discussions about the Pit Boss Kamado and Specific Features

      4.2k
      posts

    7. Big Green Egg

      Only for discussions about the Big Green Egg and Specific Features

      3.1k
      posts

    8. Grill Dome

      Only for discussions about the Grill Dome Grill and Specific Features

      289
      posts

    9. Blaze Kamado

      Only for discussions about the Blaze Kamado and Specific Features

      236
      posts

    10. Gourmet Guru Grill

      54
      posts

    11. Big Steel Keg / Bubba Keg

      Only for discussions about the Big Steel Keg and Specific Features

      637
      posts

    12. Saffire Grills

      For discussion of the Saffire Grills line

      295
      posts

    13. Bayou Classic Cypress Grill

      Only for discussions about the Bayou Classic Grill and Specific Features

      296
      posts

    14. Weber Summit Grills/Kamados

      Only for discussions about the Weber Summit and Specific Features

      20
      posts

    15. Other Kamados

      2.9k
      posts

    16. Non Kamado Cookers

      Discuss your non-Kamado cookers here...

      9.8k
      posts

  6. Recipes

    1. Beef Recipes

      748
      posts

    2. Pork Recipes

      730
      posts

    3. Charcuterie Recipes

      43
      posts

    4. Poultry Recipes

      851
      posts

    5. Pizza and Pasta

      648
      posts

    6. Chili / Soups / Stews

      321
      posts

    7. Other Meat Recipes

      196
      posts

    8. Seafood Recipes

      432
      posts

    9. Rubs / Marinades / Brines / Mops / Sauces

      831
      posts

    10. Side Dishes / Veggies

      618
      posts

    11. Snacks / Hors d'oeuvres

      352
      posts

    12. Desserts

      425
      posts

    13. Artisan Breads

      508
      posts

    14. Other Recipes

      271
      posts

  • Who's Online   1 Member, 0 Anonymous, 40 Guests (See full list)

  • Member Statistics

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  • Forum Statistics

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  • Today's Birthdays

    1. bamajammer (60 years old),
    2. Mjkelch (69 years old),
    3. Smokin'Akorns (31 years old)

  • Posts

    • A.O.
      fire starter

      By A.O. · Posted

      I have done that..
    • 1MoreFord
      fire starter

      By 1MoreFord · Posted

      Well, then use a plain ole propane/Mapp torch from the hardware store.  
    • Boater
      Turkey 101

      By Boater · Posted

      About a 14 lb bird. Eyeballing it, it will be tight (considering you want good circulation around it, and spinning will make it more interesting) but think it will fit.     Fallback spatchcock, or oven if both fail.  But I'm an optimist.   Yeah, it was pricey.  Especially compared to generic rotisserie setups.  Got the Atlanta Grill Store deal, but still....   But it was the rotisserie chicken and the reverse-seared steak that made Mrs. Boater say the grill was worth it.  
    • WI/TN
      The random spirits thread...

      By WI/TN · Posted

      Choices choices...tonight was the Eagle Rare Single Bare Store pick. The Russels Reserve 10 year single barrel store pick was finished off over the weekend.  
    • A.O.
      Turkey 101

      By A.O. · Posted

      So you have a joetisserie for a classic? I'm curious how it fits. How big a bird? I debated getting a joetisserie but decided against it.. so expensive and I probably wouldn't use it that much, but then again...
    • Boater
      Turkey 101

      By Boater · Posted

      Haven't done a turkey on a kamado, but my concern with moisture is that there will be too much of it, rather than not enough.  The chickens I've done have all been much moister than the BBQ I did over a more conventional grill, or an oven.  So they add fluids to a turkey to make it moist enough for other methods of cooking, that seems superfluous for kamado cooking.    So my planned approach wass KISS - dry it, then oil, salt, garlic salt and black pepper a couple hours before it goes on the rotisserie.  Someone let me know if their experience says I'm going down the wrong path.
    • A.O.
      Turkey 101

      By A.O. · Posted

      I have only ever done a salt and water brine and like the results, I'll probably stick with that. EVERYBODY loves my chickens, hope this does as well. Have your multiple day brines been wet or dry?
    • A.O.
      Turkey 101

      By A.O. · Posted

      So these are a couple butterballs, it says no hormones or steroids and an 8% of fluids(I forget what right now, maybe just water) and spices. Yep $1.48 a pound but I'm anxious to do a test run so we got them.
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