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  2. Welcome to the forum Feel free to introduce yourself
  3. True, but helps to give you some hooks to make sure you don't have to open the grill constantly and that way you can do something else while cooking. I always aim for 1-2-1, works like a charm. But sometimes I take some time from the last stint.
  4. My hands are bleeding. I have had enough of this grill. This stupid fire box does not fit inside the barrel strap ring. I’m ready to take the whole grill back. This is not a pleasant experience. I was looking forward to this stupid grill for so long.
  5. Great looking pizza. I'd love to try a slice of that.
  6. I have the Camp Chef Flat Top 600 and I have been very happy with it. If you do much at all on the grill, you will find that it fills up fast. Personally I wouldn't recommend one much smaller than the CC 600, at 32 inches wide. I did a lot or research before I got my CC and some of the things I like about it are the ignition system, the top is removable and you have a regular gas grill underneath, you can also just take the top inside in the winter. I just leave my grill outside, under a cover, year round and it has held up very well. Once the griddle gets well seasoned it's very easy to clean up. Just spray some water on it while it's still hot, scrape it clean and wipe it with a wet towel. Put a light coat of oil on it, with another towel, empty the grease tray and you are done. Jump in and get one, you won't believe home may things you suddenly find you want to grill on it.
  7. I usually move the vent probe to the meat after a few hours of watching it burn. Only problem is the grate temp changes when the water pan runs dry in a long cook. That's why the reliance on the dome. Frank
  8. I haven't done an in-depth analysis like yours, but after using all three caps myself, I totally agree with your conclusion. In fact, I thought I would probably ditch my daisy wheel and my smoke ware caps, because I really can't see myself using anything else but the regulator from here on. Works great on every type cook I have used it on. The price is steep, but It's made by BGE, who is not known for pricing their gear reasonably, so what did we really expect. It is, however,IMO worth the exorbitant cost and does it's job very well. I especially like the way it allows me to control a high heat pizza cook, it produces plenty of heat in a consistent range and prevents my Egg from going nuclear.
  9. Hey good review on grill tops, I like the umbrella on the new egg I have a grilldome and that's the same type of vent I ve been using for 16 years.
  10. This recipe was inspired from our family vacation, years ago in Barbados where we came to love fresh cooked Mahi Mahi there. They also have a scotch bonnet hot sauce there that is incredible. Some day I'd love to go back there. My preference for cooking pizza is in a cast iron skillet. I do have a KJ pizza stone but prefer pizza on cast iron. I also prefer a thicker Detroit style pizza with a thick buttery crust - almost a bread-like but crunchy, chewy and thick crust. And I love the Detroit thick caramelized cheese with it browned up around the edge of the cast iron. This is perfect for a kamado cook. There are 4 parts to making this Barbados Caribbean Mahi Mahi Pizza - dough/crust, pizza sauce, fish prep/cook and then putting it all together on the grill. I made the crust from scratch but it is fine buying pizza crust, or using your own pizza crust recipe. This just happens to be my favorite. My sequence of putting it all together is: 1. If you're making your own sauce you can do this ahead of time if you prefer, or you can just buy a sauce you like. 2. Pre-cook crust for 10 minutes 3. Cook your fish for 6 minutes (3 minutes per side) 4. Put all of this together and cook your pizza on the grill. It took about 25 minutes of final cooking at ~425 degrees. Pizza Dough Ingredients: I know it is recommended to use special flour and no sugar in pizza dough recipes, but I prefer to use King Arthur Unbleached Bread Flour and yes, sugar. I just make sure I watch my crust so I don't burn it. 1.25 cups water 2 tablespoons butter 2 teaspoons sugar 3⁄4 teaspoon salt 1 package of yeast 1 tablespoon flour 3.25 cups flour Pizza Crust Instructions: Mix the butter, sugar, and salt into the warm water. Stir in 1 tablespoon flour and the yeast (Can use 1 Tablespoon yeast in place of the packet). Put flour in a large bowl; stir in yeast mix. Stir thoroughly; turn onto a floured board and knead. Knead in as much of the flour as possible to make a satiny dough; if dough is sticky add more flour a tablespoon at a time. Put dough in a greased bowl and turn to coat. Cover with a clean damp towel and let rise til double (about an hour) Punch down; roll it out in a large circle for the skillet and put it into a buttered, cast iron skillet. It will probably not let you cover the entire bottom of the skillet right now, and no worries, just make it as close to the skillet edges as you can. Let it rise a 2nd time for about an hour Now you will be fine pushing the dough to the edges of the skillet as the dough relaxes by now and lets you work it better. The Sauce: The sauce can be any pizza sauce that you prefer. I made mine from scratch on the kamado earlier this week, by slow cooking diced tomatoes, onions, mushrooms, Jalapeno and Poblano peppers, and my favorite seasonings. I put this in a small dutch oven, uncovered, on the kamado and slow cooked it for ~2 to 2.5 hours at 250 or so. I did put the dutch oven lid on during the last half hour of the cook. I had a some oak wood in with the lump charcoal for a bit of smoke. I stirred it a bit every half hour or so. This makes a sauce that is smoky, with some kick due to the peppers, and I leave it a bit course with ingredients rather than food process it to smooth consistency. It is pretty thick due to cooking so long. Light the grill and bring it up to 400-degrees. Instructions for the Mahi Mahi Marinade fish for 45 minutes in fridge. The marinade is: 1/4 cup of lime juice 1/4 cup of olive oil 1 Tbs honey 1/4 tsp of cayenne pepper put it in a zip lock bag for 45 minutes Pull them out of the fridge and I used my favorite blackening seasoning on the fillets. I cook the fillets on the grill for 3 minutes on one side, and then flip them and brush them with this lime/honey glaze: 2 Tbs lime 1 Tbs of balsamic vinegar 2 Tbs olive oil Pinch of fresh ground black pepper 1 Tbs honey Cook the fillets at 425 degrees (I had some white oak wood with the KJ lump charcoal) Grill 3 minutes then turn and add the lime-honey glaze the cooked side. Cook for 3 more minutes Pre-cook the pizza crust at 425 degrees for 10 minutes I cook my pizza in an olive oiled cast iron skillet (mine is an 18" skillet) Brush melted butter to coat the precooked pizza crust on both sides & I flip it over so that the most browned side is now up, and I can add my pizza ingredients to that side. Pizza Ingredients: I really do not fuss over the measurements and these are just approximate amounts. Add ~1 cup of sharp cheddar cheese, Add ~ 1 cup of aged Parmesan, sliced off the block cheese, (Sargento has a great offering of this that I dearly love) Add ~ 1/2 cup of thin sliced onions. I did marinate my onion slices for about an hour in a mix of balsamic vinegar, olive oil and sugar. You don't need to do this. I just like my onions this way. Add your pizza sauce in whatever amount you think is good for you Add/sprinkle in 1-Tablespoon of fennel seeds Add the fish (cut into chunks to whatever size you prefer... I like 3/4 to 1-inch or so chunks of fish. Sprinkle in about a half cup of diced green onions & 1/2 cup of diced Cilantro (stems and all, but diced) Top with 1-cup of Italian cheese and 1/4 cup of blue cheese Season the top of this with your favorite pizza top seasonings or just salt & a bit only of fresh ground black pepper Cooking the Pizza: Place pizza into the Kamado at 400-425 degrees and check after 15 minutes. My pizza was beginning to get a golden brown crust at this point. I cooked it an additional 10 minutes and it was perfect crust and top also. The cheese that was in contact with the cast iron skillet had caramelized into a wonderfully sweet tasting and crunchy treat. If you like Mahi Mahi, and Caribbean cuisine, you may like this pizza. We love it.
  11. Thanks everyone for the great advice. I certainly won’t be using lighter fluid. I believe I’ve got some hickory sawdust leftover from my a-maz-n sawdust smoker and was planning on melting some paraffin wax into it to make some starters. Has anyone done this? Next cook is going to be pizza. I’ve been cooking pizza every Friday night for the last decade - always in the kitchen oven, so this will be a significant change in routine.
  12. Yesterday
  13. Welcome to the Guru, great deal on that classic! I just started using my torch and I love it super fast to light. But I have used tumbleweeds and soaked cotton balls and what you did with paper towel and veggie oil with great success! Scott
  14. Doing my first pork ribs using the KJJ, smoke wood Alder and Mali lump charcoal. Scott
  15. Thanks for the input. I agree that a large part of the issue is likely the cut. Unfortunately I've yet to find a place that can sell me a whole brisket outside of Fresh Market, which is like $7/lb if I remember right. Re: 2, The cook time I may be misremembering - it's been over a year since I've smoked brisket in the MES, but I attributed some of that disparity due to it being wrapped in foil. Re: 3, I'm inclined to agree. I had no problem holding the temperature on the Joe, which is awesome! Another issue I've been thinking about is that I use a leave-in probe thermometer (Link here) that I can't say with absolute confidence is as accurate as it claims. I may boil some water real quick to see if I can validate it.
  16. Nice, should have just added my review here lol. As I have all three just shared my $0.02 on the product review page -
  17. Welcome to the forum, it looks like you got a really good deal on a great grill with loads of accessories. I can't add any more to the advice than what's been given. I did get rid of my chimney early on after getting my Kamado and after trying different things I've settled on using alcohol soaked cotton balls in the ash drawer to get the fire started. Two for a 225 cook, and more for hotter. Best of luck!
  18. I prefer to fire roast jalapenos and/or tomatoes to add to the salsa. Gives it great flavor! There are a number of salsa recipes in the recipe section of kamado guru. Gardens are great, we keep one every year, best of luck with that hobby.
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