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Showing content with the highest reputation on 12/07/2016 in all areas

  1. DerHusker

    Exterior Illumination

    Drum Roll Please! Were you wondering where DerHusker went? I took a short “vacation” to work my rear end off putting up a computerized Christmas display this year. Virtually every string of lights has its own circuit that can be individually turned on and off to selected music that I’ve programed. 84 circuits and approximately 20,000 individual bulbs. (Almost entirely LED to save on electricity) Here they are with everything on. Here are a couple where the lights are going on and off. Here they are with everything on again from a different view. I’ll post a YouTube video once I get time to take one.
    9 points
  2. These were cooked for 55 min and then seared at 650 on the Joe Jr. Wow. My other pics of the water bath and the searing on the Junior won't load but the money's got will so there you have it.
    6 points
  3. These thighs were cooked yesterday and seared on the Kamado Joe Classic. They were seasoned and cooked for four hours and literally came apart off the bone and were super juicy. The sear on the cast iron insert is second to none and the crust was just awesome!
    6 points
  4. Aussie Joe

    T bone

    Got hold of this beauty and gave it some of thisand on it goes reverse searI put my Grill grates on to warm up and on it goesfirst flipand plated with some salad and chips . The twisted Q tasted fantastic and I could smell it through out the cook. I even sprinkled some on the chips Cheers ckreef Sent from my SM-P600 using Tapatalk
    6 points
  5. I'll also say this - if you have a full size kamado and only think you'll use the Jr occasionally when on vacation - think again. Most people find they use the Jr quite frequently especially if you regularly cook for only 2 or 3 people.
    4 points
  6. Pequod

    Exterior Illumination

    That's a real beaut, Clark! oh cmon. Y'all were thinkin' it!
    4 points
  7. Well.... I am getting more and more refined with my Q. I had recently wiped my spice cupboards of rubs that I no longer use. I made a bunch of friends and family very happy with that last give away. I am literally down to under 10 rubs, and will dial that down once a few run out. I have also sold off several items that I have purchased over the past few years that I just don't use or have never used. I have what I need.... In the spirit of downsizing, I realized that my garage had an abundance of wood chunks. I have stockpiled a bunch of woods from over the years. I started out with cherry chunks and pecan. Then added hickory and mesquite, apple, wine barrel oak, whiskey barrel oak, maple, and peach plus some pellets for cold smoking. I had an entire shelf of stuff that just wasn't getting used. Hickory and mesquite give me wicked heart burn, cherry smell throws me off now and pecan the flavour rubs me the wrong way. I am down to loving peach wood as most of you know. I swear it is the greatest thing since sliced bread. I also really love white oak which is local to my area. These are the two chunks that I settled in on. I read an article that suggested sticking with just a few woods that you really like so that it creates the consistency in your cooking. So I ordered 100 lbs of peach wood from fruitawood. Their peach wood is magic. I have sourced local peach wood and it just doesn't compare. I also have stockpiled some locally sourced white oak. I gave everything else away. When I first got into this hobby... I couldn't get enough. I purchased everything. I am now down to a thermapen, my two kks, a few bbq pots, under 10 rubs, 2 wood chunk varieties and one brand of charcoal. I have reclaimed cupboard and garage space. I am very content now with my cooking and no what I like. It has been a journey with lots of wasted cash to finally get where I am at now. I can not wait to get my fruitawood peach chunks tomorrow.
    3 points
  8. My first St Louis pork ribs on the big Joe. Used apple wood for smoke. Total cooking time was approximately 4 1/2 hours at 230 deg F. After the first couple of hours I sprayed apple juice over them every 20 minutes for a total of one hour. After another hour I covered them in BBQ sauce. Left them on the grill for another 30-45 minutes till done. I did not make a rub, instead I used a mix of spices that is sold locally, primarily for steaks. I am pleased, but I know I can do better next time.
    3 points
  9. Bought a WiFi Anova on cyber Monday, and I am sure glad I did. Made eggs benny over the weekend for a brunch party. I followed ChefSteps' recipe... man was it easy. Stoked on the new purchase.
    3 points
  10. Just pour a BIGGER cocktail, problem solved!
    3 points
  11. Jack.

    Exterior Illumination

    It gets more beautiful every Christmas, Clark. Great job.
    3 points
  12. bosco

    Cleaning heat deflectors

    I have had issues with grease build up on my KJ deflectors in the past. I once ruined a Christmas turkey as I could taste the creosote, that apparently nobody else could taste. I learned to foil wrap my deflectors so that I never had that issue. I just simply traced a piece of foil with my pizza stone and laid that down to protect them. Never had an issue again. You will taste it if the grease penetrated the stone. Don't get in the habit of high heat burning. In my opinion it adds undue stress to the kamado. I never take mine past 550 anymore, I just don't see the need.
    3 points
  13. packer01

    Exterior Illumination

    Still one of the best Christmas movies ever. We watch it ever year at least once.
    3 points
  14. joejr

    Hello from Colorado...

    Hey everyone ! Long time lurker, but this morning when I stopped at the local ACE Hardware to pick up a couple shear pins for my snowblower, I stopped to admire a red KJ Classic on the way out of the store. Down on the floor hidden behind some other items was a black Joe Jr. marked down to $299. Always looking for a better deal, I asked if they could throw in some lump and they gave me two 20lb bags of KJ Lump. SOLD !!! Not a bad deal... Now the fun begins !
    2 points
  15. cwhuling

    Venison Sticks

    My coworker harvested a nice buck on opening day, and shared some venison. I had been making jerky out of most of the meat, but this time I tried Venison Sticks. The collagen casings were more difficult to link than natural casings. These turned out more the texture of a summer sausage than the deer sticks I have gotten from other hunters. Still tasty, but not what I was expecting. I will have to look for some other recipes.
    2 points
  16. ~~ A Range of Blackstone Oven Cook Goodies ~~ Bacon - gotta be careful the grease doesn't catch fire. You MUST be watching it the whole time and getting the heat and flame just right but it can be done and produces really nice bacon rather quickly. Only load the tray you use with a single layer and make sure the tray has some type of rim. Be careful removing from the oven not avoid spilling the grease and having it blaze. After I put this in the oven I got worried and had my son bring the fire extinguisher in case of a serious grease fire but it did not happen. Cheesy Rye Crackers - just use a simple cracker recipe - they cook quite well this way. And they do not take long either. Delicious, too! Have done other types and crackers do well on this machine. Parmesan Cheese Crisps - doable but they stuck to the parchment. I needed to spray it with cooking spray but then the parchment then gets rather flammable and can go up in a woosh! -- Don't ask.. I think the trick might be to lightly spray just under and around the crisp - on better yet rub a light film of butter on there. And cooking just on the greased foil is a non-starter. And gotta have some pizza on the Blackstone. Even better with a lot of the ingredients are homemade.
    2 points
  17. Yeah, I see what you are saying, but in all honesty... I have spent a ton of cash on this hobby and I am really content now with what I like. I am not saying that I won't ever try this or that again, however, I just had too much stuff. I am far from minimalist, however, I have learned that all these gadgets and what not are not really needed. As for rubs, I will continue to try new rubs from time to time, but I am done with bulk buying and hating 75% of them.
    2 points
  18. @bosco I think we are exact opposites. I use to be a minimalist. That got boring to my taste buds. Now I'm striving for the most variety possible. The more rubs/flavors possible the better. I just let my brain wander so every night it's something different. My son is a minimalist like you. Mrs skreef doesn't usually care. For years I cooked to my sons taste buds. Now he has to eat to my taste buds.
    2 points
  19. HCOJ

    Lid frozen shut

    Drop a couple pieces of hot lump through the top opening.
    2 points
  20. I squeezed a 12 lb turkey onto mine. It was spatchcocked and the lid barely closed but it did fit. As noted, it was larger than the drip pan but with a little burnoff and cleanup it wasn't a big deal. I also did a 7lb butt with no real problems. When you don't have a larger Kamado, you make things work...
    2 points
  21. I wish these knockoffs would come out with the 10 oz version. I have a Yeti in 10 oz. It's the perfect size for an adult cocktail.
    2 points
  22. HeavyG

    3d Printers?

    I bought a Wanhao Duplicator i3 about a year ago. It is basically the exact same machine as the Monoprice Maker Select. Right out of the box I ran one of the sample files (the "OK" hand) with one of the sample filaments right after I assembled the machine. I was very impressed with how well it printed out. Printed out a few of them. It worked very well. Eventually tho you'll run into a problem with either the bed getting out of level or the hot end jamming, etc. Lot's of little gremlins that can pop up. Learning about the proper settings can take some practice also once you move beyond the included sample files and start running files which may have settings tweaked for other machines. It's not really complicated stuff but can be a bit frustrating. Filaments also matter and each filament will work better with a certain temp, speed, layer height, etc.. Filament also works better when it is kept dry - once the spool is taken out of its vacuum pack they will start absorbing water from the air. Low humidity storage is important with most filaments to help get better prints. Most folks will store filament in tightly sealed containers filled with rice or desiccant packs to absorb the moisture. Some folks will even run their filament thru a dehydrator before use. Getting prints to stick to the bed can also sometimes be a problem and their a lot of approaches to dealing with that. Getting prints unstuck from the bed can also sometimes be a problem There are a lot of 3d printer forums where you can get help with these machines and the gremlins that will inevitably pop up. All that said, they are fun machines to play with and you can make toys and useful practical things. Just be prepared for a lot of tweaking/fiddling around.
    2 points
  23. tried my hand at curing some bacon. used meatheads recipe/technique for maple smoked bacon & it came out bomb! so easy to do.
    1 point
  24. Aussie Big Al

    Hello al

    Hello from Australia. I've been lurking in here for a while soaking up all your forum has to offer, so I thought I'd better pop in and say g'day. I have been avid fan of cooking over hot coal's for about 40 years now and I have just taken delivery of my first kamodo. See pic below. Its a char griller brand but I have no idea what model, maby someone can help me out here. I live in a place called Rockhampton and its the beef capital of Australia. When I moved here 5 years ago I was expecting to go on a night out and be able to have a meal of US style ribs or brisket or something like that. Sadly I have been very disappointed. Rockhampton is full of steak houses but no one does this kind of cooking like the Americans in my opinion. Believe it or not, low and slow is just starting to take off here and its not a moment too soon I have spent many years camping in the forrests and national parks which always involves campfire cooking. Over the years i have built many contraptions to do this from converted beer kegs to battery powered spits. Not to mention losts of camp oven (dutch oven) roasts. Anyhow thanks for having me on board and keep an eye out for my Kamado table build in the not too distant future. Cheers.
    1 point
  25. A Southern Thanksgiving Meal - everybody in the family fixed a part of this meal. Bet you can guess my assignment. Thanks be given for a great family time. Other times, you just need a good grilled chicken fix - crispy, saucy, & well seasoned But man don't live by poultry alone...gotta have that pork butt Or wake up the sous vide machine and finish a loin on the Kamado to set the glaze from the cooking bag and give the meat some character.
    1 point
  26. After watching Johns latest cook video, it sparked my interest in food processors. I really don't need a food slicer, as I have the KA attachment for my mixer, however, I am growing tired of dicing stuff for cooks. I have a hand stomper type pampered chef accessory, however, it takes forever to slice stuff up and chomp it down. And I can only do a small amount at a time. So instead of a full size food processor, I thought why not one of the little choppers. KA just released a newer model that they are calling a mini food processor, however, it is really the old chopper with a handle. The old chopper went on clearance today at my local hardware store so I picked one up for 40% off. I got the green apple to match our KA mixer. This thing is a total power house and chops, mixes and purees, however, I will only use it for chopping as I have the vitamix for the other work. Anyone else have one of these? Comments?
    1 point
  27. My slicer arrived today and here are a few basic photos after I took it out of the box... My first impression of this slicer is very good! It's quite hefty and it has a very strong and durable feel to it. I did a basic disassembly of it to see how complicated that was going to be for cleaning purposes and it doesn't look too difficult at all. I did NOT remove the blade yet because I don't have the cut resistant glove just yet but there are only three screws that hold it in place so it should not be any major ordeal to remove. I haven't done any slicing just yet as I'm pressed on time tonight. I will update this post with slicing information very soon. The slice thickness control knob is very precise. This slicer is going to have no trouble setting up a very thin slice, which is one of my main goals of upgrading to a slicer like this one. I picked this up at webstaurantstore.com for $289 and free shipping. I did not order the cut resistant glove with it because that was going to add $11 to the shipping cost for some reason. I'll resolve that issue elsewhere. First impression: Amazed at the build quality and apparent durability of this slicer. I can't wait to slice some stuff! Stick around...
    1 point
  28. John Setzler

    Prepped the Goose

    I prepped a 9 pound goose tonight... I rinsed and dried it.. .cut the wing tips off.. trimmed the excess cavity fat and cut the neck fat off... scored it on both sides and made up a seasoning rub (details on that later) and covered the entire bird. I set it on a rack uncovered in my fridge where it will sit for 12 hours or so before going on the grill tomorrow...
    1 point
  29. I can definitely feel ya on this issue. This is one of the reasons people think I'm being mean when I won't recommend digital thermometer systems... temp control systems... and all the other associated fluff that comes with the BBQ nerd syndrome. I suffer from that syndrome for sure and I have managed to get back to basics for the most part. My inner geek still wants to experiment with cool, stuff and I have to feed that inner geek occasionally. I am going to be playing with the iGrill 2 later this week and I also might be experimenting with another temperature control system just for giggles soon also. It's a no win situation.. lol. I need to re-think my 'recommendation' agenda sometime maybe. In the world of BBQ and grilling, what you NEED and what you WANT are at extreme ends of the price tag range. I am fully capable of producing GREAT food on a $100 (or even less) charcoal grill. Give me that and an instant read thermometer and I'm good to go. It's still cool to play with the bells and whistles though... lol
    1 point
  30. I have a sharp knife. [emoji6][emoji6] Sent from my iPad using Tapatalk
    1 point
  31. Those of us in Texas can find the RTIC brand 30 ounce tumblers at Bucees for $9.99. Or you can order them from RTIC for the same price, and free shipping if you buy 4 or more. https://www.rticcoolers.com/shop/drinkware/tumblers/RTIC-Tumbler-30-oz
    1 point
  32. DXM12

    Lid frozen shut

    No, this is definitely a Moist gasket freezing together overnight. Sent from my Nexus 6P using Tapatalk
    1 point
  33. BSA

    Lid frozen shut

    See, we do get freezing weather around here. Don't rush the process or your gaskets may pull off.
    1 point
  34. Garvinque

    Another Book Find!

    Found two good books at the Second Hand Store: The second book is from 1989!
    1 point
  35. DXM12

    Lid frozen shut

    I have I have an electric blanket somewhere... just cover the dome?
    1 point
  36. 1 point
  37. For dinner last night I smoked my first ever pork loin rib end roast, and also a simple potatoes au gratin. I got the roast in a pork sampler I bought from a local farm. They have fantastic meats, but they tend to butcher them in rather small portions. There was no weight marked on this, but I'd judge it not more than 3 pounds at most. Also, the chine bone was not removed. Since I had no way to remove it myself, I simply cut the meat off the bone for serving. Extremely tasty cook, regardless. Brined overnight, then rubbed about two hours before going in the Big Joe. Into the fire; KJ lump and hickory chuncks. Reached an IT of 140F just shy of 90 minutes at a dome temp of 300F. I double foiled and placed it in a cooler just as I would with a butt. Starting a roux for the potatoes I followed the recipe, but I believe I could have stood a bit more potato for the amount of sauce. After an hour covered at 350F Hot off the Joe
    1 point
  38. Pequod

    T bone

    Now THAT's a steak!
    1 point
  39. Garvinque

    Chicken Thighs

    I marinated some chicken thighs last night in evoo, black pepper, garlic, onion, lime juice and sea salt placed on Jr at 375. Here are a few starter pictures: More to come.
    1 point
  40. Nice look at all that meat Sent from my SM-P600 using Tapatalk
    1 point
  41. Mr Cue

    Frenched Rack of Pork

    A few weeks ago I scored two near identical Frenched Racks of Pork at the local Wal Mart for less than $10 a piece; these were in their "festive packaging" and were marked down, I'll gladly get a few more before they stop carrying them once the season is over! I intend on cutting some thick chops from at least one of these and cooking Sous Vide but, after watching @Baby Back Maniac'S video on that excellent bone in prime rib roast, I knew I had to cook a whole one on the Bog Joe. This roast was rubbed with a paste made from olive oil, minced garlic, dried basil, Greek seasoning, Code3 Sea Dog, and mustard. I trimmed the fat and removed the membrane from the rib side, rubbed, and let it set up while the Big Joe came up to 325°F for some indirect roasting . The rack roasted about 90 minutes to an internal temp of 145°F, was flipped a few times, and got a glaze of Vidalia Onion and Poppy Seed dressing at the end. I chose to skip the smoke wood and just roast over RO lump. My Mrs and I were very pleased with the end results, I'll gladly do this again!
    1 point
  42. Aussie Joe

    Frenched Rack of Pork

    That's an awesome rack heaps of meat nicley done Sent from my SM-P600 using Tapatalk
    1 point
  43. mbellot

    3d Printers?

    We have one at work (an AirWolf something or other). The running joke is that it works great for non-work related prints. Any time we try to actually use it for work it just fails miserably. If you have a tinkering personality and the patience of an army of saints you just might enjoy yourself.
    1 point
  44. @UTVol the 12" model will let you slice a bigger piece of meat. If i had this to domover i would probably buy the 12 for that reason. The length of the cut you can put on the tray is a bit limited. It should be better on the 12.
    1 point
  45. Yup, sure looks like Thanksgiving to me. Fine cook, fine gathering, looks like a great time.
    1 point
  46. This review just cost me $69.99. Thanks John.
    1 point
  47. Here's what I got going on, I started with some potatoes with some herbs, salt n pepper, butter,and minced garlic at 185 for 80 min bringing down the temp to 140 for the chicken breast that are seasoned with herbs, salt n pepper, butter, little olive oil, and some thin slices of Meyer lemon from our tree. Will see how this turns out. Not sure if I'm going to sear on a cast iron or on the Jr.
    1 point
  48. Tried some rib eyes, needs a bit of tweaking in my technique. I need to remember to dry off the steak a bit more than I did. Perhaps a brush of olive oil before the sear. The Mrs misses the charcoal flavour from the KJ, maybe next time I'll try a flame sear using a charcoal chimney.
    1 point
  49. I love the look of brushed aluminum, and that thing is a tank.
    1 point
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