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  2. Can’t stop playing with the Rotisserie on the KK. Too much fun.... Peri Peri chicken today. Rubbed the chicken with the paste and seasoned with the rub. Then on to the grill. And we’re cooking.... And cooking.... And cooking.... Pulled and ready to pluck the meat off this bird. Not sure what I will do with it yet, but it was super tasty.
  3. Yesterday
  4. Chasdev

    Temp probe clips?

    Thanks, those are close to what I use now...I'm thinking non-metalic and higher above the grate is the way to go. I ordered two of the above silicone wedge versions already. Good thing it's X-mas, the warden lets me buy stocking stuffers without any eye rolls at all ..
  5. Started a smoke, brisket, but after getting it started the temperature took off. Went really high, so I shut everything down. Then I noticed smoke coming out around the gasket. I’d already started my brisket. it was only 2.49/lb. Long story short, it’s up to 192° after only 7.75 hours. I did wrap it I’m foil when it hit an internal temp of 170. I seem to have the temp stabilized at 225°. Can I just hold the temp and hold my brisket for a few more hours till it’s had maybe 9-10 hours in the kamado? I’ll be watching it closely. I did put some of my marinade in the foil to help keep it moist. Once my grill is cool, how do we adjust the lid? It’s lifted about an 1/8 in on the right side. It was fine before. Could the cold weather caused the problem with the lid?
  6. K_sqrd

    Hello from Waterford Wisconsin!

    Welcome to the forum from a former Cheese Head. This is a great forum with lots of talented Q'ers. You'll love cooking on your new Joe. Congratulations.
  7. DrunkenMeatFist

    Chocolate Chip Cream Cheese Bars

    I like to add 1/2 tsp of vanilla extract to the mix
  8. K_sqrd

    Temp probe clips?

    Here are a couple of different styles - scroll down about a half page... https://www.thermoworks.com/More/Accessories
  9. retfr8flyr

    KJ Classic II Amazon Deal of the Day

    Congrats on the new grill.
  10. I've been using a Char Griller Akorn for the past 4-5 years and while it has been a fantastic smoker for the money, I've always wanted one of the ceramic smokers (BGE, Primo, KJ etc). Like I said, I love my Akorn but it has developed sealing issues and I smoked a turkey for Thanksgiving and it was extremely hard to control temps. I got it done fine but with a ton of babysitting. At that point I knew I needed to re-seal the Akorn or start looking for a new smoker. Then I saw this deal pop up on Amazon last week and bit immediately. It was too good to pass up! It will be delivered next weekend and I can't wait to get started with it!
  11. Burntweenie

    Finally upgraded to a Large BGE

    Got the John Setzler recipe smoked salmon on the BGE right now.
  12. You are going to thank me for this recipe, as these are some of the easiest and most killer cookies around. Each year the local Fry's market, down the hill, hosts a cookie contest at Christmas time. They publish the winners and their recipes in the local paper. I have tried for years to be a taster for the contest but the line is long, and apparently it is who you know, but I'll keep trying. A lady named Zenaida Espiritu made these and was a winner. The recipe is so easy you can probably even cook it with kids, however you will have to lift the cookie bars out of the baking dish yourself, as they are a bit delicate until you put them in the fridge to set. 1 tube Nestle Toll House Chocolate Chip Cookie Dough. (Your could make your own CCCD if your a purist, but the easy pre made route is killer) 1 (8oz) package of cream cheese, softened 1/2 cup suger 1 egg That's It. Cut the roll of CCCD in half . Form a bottom crust by pushing one half of the dough onto the bottom of a greased 8 X 8 glass baking dish. In a large bowl or stand mixer beat the cream cheese, sugar and egg until the mixture is smooth. Pour mixture and spread over the crust you pressed onto the bottom of the baking dish. Now crumble the remaining half of the CCCD on top of the cream cheese / sugar mixture. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. You can eat them as soon as they cool enough to cut or cut them and then put them in the fridge to set a little. Delicious, I'm not fooling. Merry Christmas and Enjoy!
  13. Niru

    Air lift hinge adjustment question

    Yes, that is why I was using 2 crescent wrench to adjust the nut. But it would eventually stop and get stuck I would test to see if the lid would still close and it does... So I attempt to muscle it and the smaller wrench just slips... I prob need to find a 10mm the one supplied by KJ is a 11.
  14. LargeRedJoe

    Air lift hinge adjustment question

    Maybe this video can help. The bolt has two small slots intended to hold the arms of a crescent wrench while the larger wrench adjusts the nut .
  15. Chasdev

    Temp probe clips?

    That's not the one, but they look good!
  16. jrakutt

    Christmas Turkey on the Classic 2 - How big?

    I was around 350-375 and if I remember correctly it was roughly 3.5 hours to complete. Every time I know that I'm surprised with how quickly the bird cooks, as for some reason I'm always expecting 5 hours or so.
  17. Has anybody had any problems with adjusting their air lift hinge? I have a Big Joe and the nut when turning is turning the bolt also. So I use 2 wrenches and the nut will move a little but then get stuck. Can't get it to budge if I try to force it the wrench on the bolt eventually slips and I'm worried about stripping the bolt. Any tips would be great!
  18. fbov

    Christmas Turkey on the Classic 2 - How big?

    I've got a white meat family, so I normally do breasts instead of whole birds. We are also not picky about crisp skin, so I smoke birds like a brisket. The skin is inedible, but the gentle cooking makes for meat that's as tender and juicy as it gets. But the real secret is brining. @KJTerp covers the dry brining process. Let me put some numbers on it. You need about 1 tsp. of salt per pound of meat, or about a half cup for a 24 lb. bird. You'll rinse most of it off before cooking, just as a wet brine leaves most of the salt in the water. NOTE: this assumes you started with an untreated bird. If your bird has already had brine injected, do not dry brine or your bird will be over-salted. Very few commercial turkey breasts are untreated, so I don't normally do this. I've always wet brined my birds, a cup of salt, cup of sugar, half cup of peppercorns to start, then other additions as the spirit moves. Thanksgiving got rosemary and thyme. The secret of wet brine, beyond uniform application of a range of flavors, is that wet brining works both ways. Fluid is free to move into the meat, or out of the meat. This movement is driven by the concentrations of salt and sugar in the brining fluid, compared with inside of the meat. Any additives in the meat will leech into the brine, which is just pure water and seasoning. Any salt added to the meat will still equilibrate to the salt level I set in the brine, so there's no danger of over-salting. And those other flavors get in there, too, at levels you will never notice, as it should be. Finally, one year we compared two birds, both brined, but one smoked, the other oven roasted. No one could tell a difference in the meat. YMMV, but I still smoke them. Have fun, Frank
  19. bosco

    Man Cave Ugly Drum Smoker Part 3

    Awesome man!!! Looking forward to this
  20. John Setzler

    Grand Marnier Fudge

    I saw a post somewhere else yesterday about a whisky fudge so I decided to give it a try myself... instead of whisky I chose to use Grand Marnier instead... Super easy recipe... 3 1/2 cups of chocolate chips (i used half milk chocolate and half semi sweet chocolate) 1 cup sweetened condensed milk 1/4 cup Grand Marnier (or whisky or whatever else you might wanna try) 1 tsp vanilla extract Melt the chocolate however you like.. microwave, double boiler or whatever. I used the microwave. Mix in the sweetened condensed milk, vanilla, and booze and mix completely. Pour it in an 8x8 baking dish that is lined with foil, cover it with foil, and let it sit at room temp for 4 to 8 hours to set completely. Refrigerate for an hour or so before removing to cut into squares. Keeps in an airtight container for about two weeks...
  21. Lovely cook, would have loved to try some. However, I'm certain that the only leftovers were in the form of used dishes....
  22. St1brew

    Hello from Waterford Wisconsin!

    Welcome aboard! Enjoy the new grill. I would rather have the JR in addition to the Big Joe as I don't always like firing up the big guy or when I wish to cook at different temps. I am looking to add a "small" kamado in the new year. Bummer they don't run that promo anymore....
  23. retfr8flyr

    Hello from Waterford Wisconsin!

    Welcome to the forum! You are truly going to love cooking with your new Big Joe.
  24. keeperovdeflame

    Hello from Waterford Wisconsin!

    Welcome MeatyQ, worry not friend, even without the Junior that is a great deal. That Joe is a monster and will cook pretty much anything you can think of. I actually saw a whole young lamb cooked on a BGE XL which is pretty much the same size. So unless your planing on doing a brontosaurus low and slow, I think your good. Happy Cooking, enjoy your new grill, your entry into kamado cooking, and the forum conversation as well.
  25. Ardbeg Guy

    Christmas Turkey on the Classic 2 - How big?

    Hey jrakutt, what temp did you target in your turkey cook? And about how long did it take you to cook the 23lb bird? I am planning to do a 22lb next weekend.
  26. MeatyQ

    Hello from Waterford Wisconsin!

    Thank you Jack 101.
  27. Jack 101

    Hello from Waterford Wisconsin!

    Welcome, MeatyQ.
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