Jump to content

All Activity

This stream auto-updates     

  1. Past hour
  2. daninpd

    Kamado Joe Classic ii - Greetings from Norcal

    Welcome to the Kamado family. You learn from every cook, everything from "Put that in the recipe book" to "Why won't that pizza slide off the peel?" Sounds like you are right in there with all of us.
  3. Today
  4. ckreef

    steak locker

    Way too cheap and easy to setup a mini fridge and get the same results. It's really not rocket science.
  5. Paul

    steak locker

    That Dry Ager sure looks nice but I’m with you. Too much money I can’t do the math but I am not sure if I would live long enough to justify the cost over just going out Whole Foods and buying a dry aged steak a few times a year
  6. keeperovdeflame

    Kamado Joe Classic ii - Greetings from Norcal

    Welcome Tom, glad to have both you and your Joe with us. Please show us some pics of your outdoor kitchen, we all love that stuff. Your story sound like the stories of most of us. Cook and learn, sometimes it's as important to know what you wont repeat on the next cook as it is to know what you will do next time. The joy of the forum is that we are all learning together. Happy Cooking.
  7. ckreef

    Rib vendor in Italy

    Ribs to feed an army. We surrender just feed us ribs.
  8. ckreef

    Jalapeño Popper Pizza

    That looks really tasty, great job. I've never done a Jalapeño Popper pizza before but I do put jalapeños on pizzas frequently. Will have to try that one day.
  9. ckreef

    Pizzagetti Revisited

    Unfortunately 2+ hours away so not really.
  10. freddyjbbq

    Supersmoke ain’t no joke!!

    Thanks Bro. Have you received your new pit yet?
  11. freddyjbbq

    Supersmoke ain’t no joke!!

    Thanks Jose
  12. freddyjbbq

    Supersmoke ain’t no joke!!

    You love my tri-tips, it’s ok to admit it
  13. coolpapabill

    Jalapeño Popper Pizza

    Did a jalapeño popper pizza tonight , came out very nice. Everyone enjoyed it a lot. Base was garlic and herb cream cheese , jalapeño monterey jack , and fresh mozzarella. Toppings were 4 sliced jalapeños , capicola ham, sweet onions , garlic , and parmesan . Baked in Joe classic II 550 degrees 12 minutes.
  14. chiming in late but, I wouldn't cut it into 3rds.
  15. freddyjbbq

    Pizzagetti Revisited

    Do you have Costco down your way at all?
  16. bosco

    Supersmoke ain’t no joke!!

    @pmillen super smoke still runs +\-5° and most times it is right on. The secret to the SS is that the fan stokes the fire by continually turning on and off throughout the burn sequence. Honestly its the real deal
  17. Try this as a reset. Use choice grade and not a select grade brisket. Angus works nice if available. Trim fat as desired but don’t remove all fat. I mainly just remove the hard and knarly fat and tissue matter. To me the nice fat is a good and delicious part of a brisket. One can always remove fat off the served slice easily if they don’t prefer to eat it. Slather meat with yellow mustard. Just squirt on and use your hand. You really won’t get a mustard flavored brisket but it adds a nice undertone and helps hold the seasonings on the meat. Moderate to medium sprinkling of Montreal Steak seasoning all over is a simple and fast season approach. Wrapped in plastic and overnight in fridge. Touch up any seasoning as need when unwrapped for cooking. However, I often just slather and season right out of fridge and counter rest for a short time while Kamado is stabilizing if I got lazy the night before. Cook at about 275 on Kamado temp. Cook until meat probes tender with thermometer. That is usually around 203 to 205 internal. Remove. If compelled to inject before cooking, .. mix low sodium beef broth with some water and onion and garlic powder. As noted, the butcher paper wrap at the proper time also can help. I have done them with and without and have used the paper wrap on my last few cooks and liked the results. It is also nice for absorbing the excess fat. After it is done... Double foil wrap (over the butcher paper if used) and then overwrap in towel until serving. Only cut slices for needed for immediate serving. Wrap back in plastic or the foil until more servings needed. Brisket will dry out really fast on precut slices that sit around. Leftovers freeze well. I like to take leftover slices and heat and even brown a bit in pan with cooking spray or a touch of butter. Darn, now I have made myself hungry...
  18. Bongowillie

    Rib vendor in Italy

    Video photo of one vendor from YouTube
  19. retfr8flyr

    Kamado Joe Classic ii - Greetings from Norcal

    Welcome to the forum!
  20. retfr8flyr

    Weekend Cook!

    Guys an gals, I am happy to say everything came out great. I did this cook with LJ Comp blend pellets at 225° for 9 hrs on SuperSmoke and then bumped it up to 250° to hurry the finish a little, wanted to get them done before it started raining. I have cooked a lot of butts in my lifetime but I truly think this one that I pulled tonight is the best I have ever done. The Bark on this was fantastic and the flavor was over the top. I hope the Carnitas one came out as well as the rest of them, I am going to have the Carnitas next week. All my kids also said the ones I gave them were the best ever. Here are some pics of the one I pulled.
  21. Scott Roberts

    Big Snow Comfort Food

    In honor of first big snow fall I decided to make some mac&cheese in my 5qt 12inch dutch oven. Scott
  22. Yesterday
  23. Hi All: Greetings from beautiful El Dorado Hills, California! Proud owner here of a Kamado Joe Classic II, as part of a backyard kitchen build-out we did in the summer of 2018. I am very happy with the purchase. The Kamado Joe is not only efficient, effective, and innovative, but beautiful, and the talking point of many a guest who has come to visit and say "what the heck is that?!",, to which I happily proceed to share and tell with enthusiasm. The ole Kamado and I have already been down many an adventurous journey: Have had my hand at brisket, chicken, turkey, sausage, hamburgers, hot dogs, boston butt, steaks, salmon, etc., etc. (have a nice flat of Beef Short Ribs smokin away, low and slow, right at this very moment!) ...not all perfect! Much to learn! But, each cook is better than the last! Just a hello shout out, glad to have found everyone here who shares the same passion as I, and I'm really looking forward to reading all your posts, and learning from all your sage wisdom and advice! Sincerely, Tom
  24. ajbart

    Joe jr table

    I got the initial plans from here - https://jenwoodhouse.com/diy-kamado-grill-table/ and just changed the measurements/ratios to what suited my space and what was appropriate for the jr. If I can find my original measurements I’ll post them. First cook this evening was a few pizzas for the family. The improved height made it MUCH easier to do then when I’ve done them before. Was a little antsy with the first high heat cook in the wooden table but all seemed ok. Have a good inch gap around the circumference and lined the inside of the circular cutout with gasket replacement tape. The joe is sitting on a few ceramic plant pot feet, on top of a paving stone.
  25. gorilla83

    Kamado Joe @ Costco

    Same here. Christiana store? I live about 1 mile away from the Concordville, PA store. We're about 10 minutes from the DE border.
  26. And the results are in. The sausage with olive oil and the soy protein isolate tied for first place. The sausage with the commercial fat replacement in second. Finally, the sausage with NFPM but no added fat was last. Notes- family said that all were good and more than edible. The oil and SPI had a better mouth feel than the commercial product and the final was a little dry and crumbly. My wife and kid didn't mind the commercial product but the xanthum gum leaves a film in my mouth. Verdict- for fresh, bulk sausage to be cooked at that time I will just add some olive oil. For fresh links I will use the SPI. Next up is the smoke test for the SPI. Getting there.
  27. Jebber

    Weekend Cook!

    When I first saw your picture I thought I was seeing s pickup with a grill built in the bed. They look tasty indeed.
  28. O C

    Weekend Cook!

    Wow, that's impressive! Much more so than my lil' ol' 2 lb pork shoulder I'm doing this afternoon. Especially after I opened the package and found out it was cut up chunks for carnitas! My limited experience with pork is showing lol. Anyway, awesome to be able to throw that much on your grill and room leftover!
  1. Load more activity
×