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Showing content with the highest reputation on 03/03/2014 in all areas

  1. I've had my Vision kamado for almost a year now, and if it wasn't for this forum, I'm not sure I would have bought it, and experienced the life changing art of kamado cooking. It is without a doubt, the best purchase I have ever made - hands down! This is THE BEST forum on the internet, with THE BEST members. It is completely devoid of bickering and egos. It is all positive, and where eggers are at one with chargrillers, joes, visionaries, and primos. It's all about the food and the experiences. It is full of amazing cooks, suggestions, support, ideas and mouth watering photography. It is where I come on a daily basis to get inspired, get recharged, and share my new, ongoing passion. When I saw the Vision Classic B at Costco last year and did a google search, this is where I ended up, and I've never left. So I say a big thank you for this forum and to all its members! It has been a hell of a fun ride, and I have no intentions of getting off. I encourage all newcomers to donate a few dollars and keep this amazing form alive. Thank you Kamado Guru! Sincerely, I thank you.
    5 points
  2. Too many interruptions and delays kept the brisket wrapped in the cooler too long, but when we finally sat down to eat, everything worked out. We had non-traditional sides: sweet potato fries and garlic-sauteed spinach. No plated pics. Gotta say that kamados cook tasty briskets even after they're held too long.
    5 points
  3. So I followed a recipe from here: http://www.laurainthekitchen.com/recipes/sweet-and-spicy-grilled-wings/. Essentially honey, Sriracha, juice from an orange, paprika, onion powder, garlic powder, salt & pepper. Marinated the wings for about 5-6 hours. Put them on indirect, elevated rack, at 375, for about 35 minutes, flipped once. They turned out great. Wife loved them, if anything a bit spicy, but she still ate a bunch. If making for my 4 year old, will substitute Sriracha for ketchup or BBQ sauce. Pics: :D
    4 points
  4. Thanks everybody for all of the information you provided. My first pork butt cook was a huge success. iI injected it with a mixture of the rub and some apple juice, put the rub on it andI put it on the CGK about 10:45 p.m. Saturday night. The temp varied anywhere from 237 to 260 during the night but when I checked the Maverick around 8:00 a.m. it was rock steady at 241. When it reached IT of 195 around 10:00 a.m. I probed it and it was like butter so I pulled it, wrapped it and left it alone until ready to shred. I made a simple thin finishing sauce on Saturday which I used on it after I shredded the meat I will attempt to attach photos. .
    3 points
  5. Busy day today and was craving some ribs. I fired up the BJ in a hurry with some cherry chunks, slapped my ribs on at 275ish for a 4 hour (or so) cook and went to the gym. When I got home 2 hours later, my dome temp was at 325. Grabbed some tongs and found a perfect bend test. I thought "how can these ribs be any good after 2 hours high heat?" To my surprise, as juicy and tender as any rib I've had. Kudos to Kamado cooking, I'm convinced that you CANNOT make a mistake.
    3 points
  6. Hey gurus it's voting time and I entered my Jr and it's new stand it would be nice to win a classic to make my new patio look nice and on top of that it would be a nice B- day gift since my B- day is on St. Patricks Dat 3/17:) Vote for this pic and go to this link https://www.facebook.com/KamadoJoe/posts/10152300262149187 Thank you so much!
    3 points
  7. no hickory used dang fit to eat too i must say i suffered a cod mishap when it decided to fold in 1/2 on the flip...oh well...broiled or baked from here on out thanks for the link on the lobster al
    3 points
  8. http://touch.facebook.com/l.php?u=http://bit.ly/1jMzvY9&h=qAQFfAoCp&enc=AZMqbgYJY5IYYIUWqyXheMSxK5vFxSF3HdUdiuTBYn5yOIvfRwejRUVbhkyyis8vWE4&s=1 We thank you for any votes! We wanna win so we can match. He loves hanging with daddy while I cook.
    2 points
  9. Hey all, Since this worked out for rwalters I am going to give it a try. I have another photo entered in the Kamado Joe photo contest and wanted to see If I could get some help from ya all. Any votes would be greatly appreciated! http://bit.ly/1jMzvY9
    2 points
  10. Just to echo what everyone else is saying. I have followed many forums in the past. This is the first one that feels like a community. There is clearly a core groups that comments and is supportive. There seems to be very few nut cases, or even the loudest 1% that generally troll the net forcing their opinion on others. Thanks to john for starting this and the others that the it into what it is now. Thanks for accepting my occasional sarcastic unPC responses for the poor attempts at humor... My filter is on at work, but here sometimes things slip by.
    2 points
  11. philpom

    Big Joe Rib Screw Up?

    You are correct, total screw up. Save yourself, send them to me and I'll get rid of them for you, no need for you to waste your time looking at those any longer.
    2 points
  12. K-ville, It's folks like you that make this forum what it is. Think about that for a moment and then give yourself a big pat on the back. You get it!
    2 points
  13. I couldn't have said it better myself. Thanks for sharing how all of us feel K-ville! This site and its members is the best forum I've ever had the pleasure to be part of.
    2 points
  14. Greetings Gurus! Welcome to the Grill Masters 2014 NCAA Bracket Challenge! This year's challenge is sponsored by: Kamado Joe - http://www.kamadojoe.com GrillGrate - http://www.grillgrate.com Ceramic Grill Store - http://www.ceramicgrillstore.com The winner of this bracket challenge will receive the following prizes: Kamado Joe Jr. 13" Ceramic Kamado Grill (Thanks Bobby!) Gift Certificate ($250!!) for Ceramicgrillstore.com (Thanks Tom!) $75 in GrateBucks from GrillGrate to spend plus a GrillGrate T-Shirt (Thanks Brad!) Who can Play? This contest is open to anyone 18 years old or older. If there are any restrictions on prize shipments to locations other than the United States, I will update this post to reflect that. The Kamado Joe grill will be available to ship almost anywhere in the world. How to Enter: To enter this contest, you must send me an email (john@setzler.net) to request an invitation to play. Your email request must include the following information: First Name, Last Name Email Address Phone Number Shipping Address YOU MAY ONLY ENTER ONCE. This information will NOT be shared with anyone. I'm requiring this information so I don't have to chase anyone down at the end of the contest to get your prizes on the way! When you send me an email requesting an invitation, I will respond directly to your email as soon as I have sent your invitation from the cbssports.com website. If you do not receive the invitation to play within 24 hours of that time, please let me know via email. Check your spam folders if you do not receive this invitation. There will be no way to add you to the contest after the entry deadline. I am hosting this bracket challenge on cbssports.com. Once you have received an invitation to the contest, you may access the site here: http://grillmasters.mayhem.cbssports.com Bracket selection will be available on March 16, 2014 and you should receive an alert from the website to get your brackets completed. Your brackets must be completed prior to the start of play on March 20, 2014. Please see the http://grillmasters.mayhem.cbssports.com website for the actual time deadline on that day for picks to be made. I'd advise getting your picks made by March 19th. Let the Madness Begin!!!
    1 point
  15. SmoothSmoke

    Caribbean Appetizer

    Wanted to share something simple and tasty we did last evening. These are called Patacones (Tostones). Very common treat in Caribbean, from Colombia to Jamaica, Puerto Rico etc.... In English they are called fried green plantains. First you start off with the right color plantains. Has to be green or mostly green, the greener the better. About 1" chunks works great. Fry em up 350-375F. It will take less than 5 minutes, often closer to 2 or 3. This is the color you're looking for. Place the chunk in zip lock bag. Doing so makes it easier to remove as they are quite sticky. Smash em!!!! Fry them a second time now. Careful with over frying them. It will be quick, maybe 1-2 minutes this go around. Till it's a darker golden color. Salt them and you're done! It's a great appetizer. I usually salt them and serve it with guacamole, feta or cotija cheese. It's GREAT with pulled pork on top!
    1 point
  16. Smoke, I have found all poltury to be a smoke magnet. Chicken really picks up the smoke like a sponge. As a result, I use the lump only or just the smallest handful of wood chips like apple or maybe pecan at the very end for a perfume finish and just a slight hint of color. Another trick is to toss a rosemary sprig or two on your coals right at the end, again just for a light perfume. IMO smoke can overpower the delicate taste of chicken pretty quickly.
    1 point
  17. Looks good. I'm going to have to grill some burgers soon. I hope Max feels better.
    1 point
  18. Ben S

    burgers & a not so good dawg

    I hope he has a speedy recovery!
    1 point
  19. Also, my vote can be bought. I'll take spices, rubs, or sauces.
    1 point
  20. 1 point
  21. The eye-Fi card I have is a 4gb memory card with a wireless network card. You can set the photos to autoupload to a computer or an iOS device. I think I paid $20 for a refurbished card.
    1 point
  22. Simply loosening bands would be ill advised. That hinge is under serious tension. Make sure you use several zip ties to cinch the hinge closed snugly before loosening the bands to adjust lid placement.
    1 point
  23. Dub

    Cover for Big Joe???

    A few reasons come to mind....... Dry gaskets last longer. Keeps water out of the grill.....helps eliminate mold issues. Protects the grill and wood. Keeps one from having to wrap tin foil over the top vent. Because he spent $1,300+ on his Big Joe and wants to preserve his investment.
    1 point
  24. Is that Jabba the Kamado?
    1 point
  25. I made this for my first bbq guru it only had USB output so I connected that to a dell mini 9 and used VNC for remote control from a PC or tablet from inside the house. The box came from Menard's for about 30 bucks it has a soft gasket seal on the underside of the lid. I used a soft rubber 90 for routing the power cord and probes into the box. the last picture is from this winter I add a drop light which will keep it about 30*F warmer than the outside temp. This winter I have done some single digit over night cooks. I leave an extra food probe in the box to ensure it does not get to hot. I have used this for about 4 years in snow rain and cold with out an issue. I now have the BBQ Guru Wifi so I don't use the mini 9 too much for BBQ. I store all the electronics in the box when not in use.
    1 point
  26. Now I have the bones for making stock, or my MIL will use the bones for soup... I have to try making stock one of these days... Looks great!! I make stock all the time from leftover turkey. Just recently made chicken stock from a spatchcock chicken I cooked last week. All I do is add the bones to a pot, add water, and let it cook for a while. Add more water as needed and salt to taste. Separate bones, meat, and skin when done. Separate the fat and strain the liquid. I use the meat for the pot pie. Stock turns out great. I always make pot pies with that stock and it is phenomenal. I use a store bought puff pastry to cover the ramikin filled with goodness.
    1 point
  27. Not all, the lid on the Akorn is pretty light =)
    1 point
  28. rwhinton

    Home Depot selling RO

    I saw RO in my Home Depot, and it is a handy alternative. But for $1 more a bag, I get an extra 13 pounds of Viva Pancho mesquite wood lump at my butcher shop. And, no, there's no mesquite smell/taste when I burn it.
    1 point
  29. This place is awesome. Best find ever. Everyone here has been great. I still remember being guided in real time via the chat to turn out a cook that I had going in the wrong direction. Best damn community I have ever been involved in hands down!!!
    1 point
  30. SmoothSmoke

    One full BigJoe...

    What a feast dude!
    1 point
  31. Dirkdaddy

    Vision table combo

    at first glance I thought it was that much just for the table and the grill was for illustration purposes only! Oh...yea, that's not too bad for all that! BGE you only get the egg, no stand or table or anything. I'm fixing to build one and put a concrete top on it for durability, but that is a really nice looking table. Vision is going to sell a lot of those! Not everyone can make a decent table.
    1 point
  32. Smoothbassman

    Go Big Or...

    I was trying to figure this out too and went with the smaller classic, since on the rare occasion I have a ton of folks over I usually cook everything in advance so I'm not on the grill while trying to socialize with the guests. $1,500 was a bit much just the grill when I could get all of the accessories and build a table for that price. You guys are right, they are solid and look like they should last a lifetime. I wanted the big, but reason and my wife influenced me to get the smaller version considering I have another reverse flow grill on the deck to use as well.
    1 point
  33. Well said! And Thank You for everything you add to this great Kamado community!
    1 point
  34. You said what I've been thinking, so thanks for making it happen! I've never been part of a forum before, but there is so much support and good will, not to mention good cooks and good fun, on this one I'm lucky to have picked a good one right out of the barn. I didn't know it was that different from others, but glad I didn't have to find out the hard way. Right now I can only support with my comments and input, but will do more when I can.
    1 point
  35. Lol Robb, every time you crave ribs you win a classic!:-)
    1 point
  36. Awesome post! A big thank you from me also to everyone, I've learned a lot and still learning from everyone's pics and posts.
    1 point
  37. MarkM2

    One full BigJoe...

    Great looking cook!
    1 point
  38. jrow17

    One full BigJoe...

    Awesome cook. You did a great job but I'm gonna have to give that deboned chicken method a try.
    1 point
  39. That was terrific, K-ville, and beautifully expressed. On behalf of the Mods and the OGs, Thank You. We are in this forum together, sharing successes, cooks less than successful, and learning from each other, as we go. I am proud to be a Member of this community and proud to be a Moderator on what I believe is one of the best cooking forums anywhere. John deserves a big THANK YOU, for getting us started and for being a spark plug all along.
    1 point
  40. Frosch

    Big Joe Rib Screw Up?

    Turbo ribs! I've cooked them up to 350 and been really really happy with results.
    1 point
  41. Cool. Loved the music, flip-flops, wings and everything else. Thanks, philpom.
    1 point
  42. The ribolater looks pretty neat. Here's another great example of another small business innovation. http://www.ribolator.com It begs the questions is this really rotisserie cooking since food itself remains completely stationary as the baskets rotate. The ribolator should allow food to be more crispy by rotating your eats over direct heat. The self-basting is the big question mark. The food is not rotating in this design so technical you're not self basting. Andy, you're on the spot. What do you think?
    1 point
  43. POOLGUYINCT

    Vision table combo

    Post script : I like the metal risers creating an air gap between the vision & lower deck in the photo. I'm going to get my paws on those. Ray
    1 point
  44. POOLGUYINCT

    Vision table combo

    Yup sure have, if that table combo was in Costco when I bought the grill, I would have popped on it in a second. The older I get the more "plug & play" I like my toys.
    1 point
  45. I just researched what the "expandable" version is. That's the way I will go: http://www.ribolator.com/index.php/rol-products/rib-o-lator-adjustable-trays.html
    1 point
  46. K'man

    Smokin' noob here!!

    Welcome to the forum. I have to say that Model, the 6520 is my favorite but not available in Canada otherwise I'd own one, still might one day. Nice lookin cookin machine.
    1 point
  47. mm77

    Go Big Or...

    Thanks everyone! After doing my research and viewing in person, I will be purchasing a 2014 with the new flexible cooking racks and the now included heat deflectors. I know I will appreciate the extra room on the Big Joe in the long run. Now it will just be a matter of red or black!
    1 point
  48. My Labs were good hunters, but have turned into Coach Potatoes in the old age.
    1 point
  49. A "spider" is a device that holds a round ceramic heat diffuser in place, for low and slow cooks. It's made by The Ceramic Grill Store and can be purchased at http://www.ceramicgrillstore.com/
    1 point
  50. Yes I agree you don't need to add moisture to a ceramic kamado. But he's new to kamado cooking and he's probably just used to using a waterpan, so I think you need to chill. Or perhaps he's using the water to catch drippings so that it doesn't burn and send acrid smoke back up onto his meat. That would be a perfectly good reason to use a waterpan.
    1 point
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