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Showing content with the highest reputation on 06/13/2017 in all areas

  1. Kahuna144

    Grad Party Cook

    Did 8 pork butts over the weekend for a graduation party along with grilled Ceasar salad. Started Friday afternoon and finished Sunday morning. I was pleased with how it all turned out, even had some people ask me who the catering company was.
    6 points
  2. Bgosnell151

    Surf and Turf

    I decided to go with a surf and turf dinner. Here is everything don on the KJ. Everything turned out awesome, except the baked potato was delayed a bit. Rockin my KJ Classic II
    4 points
  3. I hear about the Summit looking too much like the kettle all the time. Some people (even in bbq circles) think it's actually a Performer that Weber is price gouging on. It's definitely too close. I told Weber this when they contacted me about my opinion of the Summit and they said they have never heard that...which surprises me since I hear it every single week. In truth, the design is similar but it's not even close to the same. That said, anybody who us used to a ceramic is not going to be impressed by the feel of it because everything is lighter. What Weber told me
    4 points
  4. This morning my breakfast was an experimental pizza in my quest. And yes, this post is not cooking in the kamado, but it would work just as well. I usually only make one personal sized pizza anyway, so my pizza today is very typical. After reading some of the posts and a video on this forum, I put my cast iron pan in the oven to preheat with the oven, and prepared the crust and toppings ready to finish prep on the hot pan. When the oven and pan were at temp (450) I removed the cast iron pan and assembled my pizza on it, which started the crust cooking as well. Put back in oven to cook for
    4 points
  5. Thin sliced pork chops tonight. ****edit If this in the wrong forum, my apologies, please move it to the correct forum
    3 points
  6. A friend invited us to go trout fishing today. Rumor has it there is fish to be caught here. I'll be the judge of that. Rumor confirmed. Cleaned and seasoned. Ready for the grill. Grilled to flakey deliciousness. A little squeeze of lemon and dinner is served. Thanks for taking a peek.
    3 points
  7. ckreef

    Kick ash basket

    I'm going to disagree with you @CeramicChef. You're currently cooking on kamados with ash baskets @Beerbelly I have a 2k and a 3k kamado and they came with ash baskets. Most Kamado's come with a lump plate that has holes drilled in it. That has inherent problems with those holes clogging during a cook which at times can cause air flow problems. The kickashbasket eliminates that problem. Most people who buy them think they are well worth the money for nothing more than the increased air flow. Then you also get the added benefit of ease of cleaning. It's just a good
    3 points
  8. Kahuna144

    Grad Party Cook

    The grilled romaine and beverages [emoji2] Sent from my SM-G920V using Tapatalk
    3 points
  9. Like you've all mentioned, we RARELY go to restaurants any more...usually just a setup for disappointment now (unless it's Asian foods and a few other specific dishes - there are some flavors I just can't nail at home.) We can buy better quality product, better wines to match etc, and still spend less and make a superior dish. But that said, I think you guys are all selling yourself short, no? Do you really just think it's just your kamados improving things so much? I think not... While I LOVE cooking on my keg (and it certainly makes some things much easier and cook
    3 points
  10. I plan on eventually getting the 5" utility knife along with the slicer. I was pressing my luck a little getting what I got. On a side note, I made some Pico with the paring and santoku knives last night. Wow what a difference they make. It didn't speed up things to much as I was trying to alter my usual cutting method. I also did the standard tomato sharpness tests which took up some time. I dropped a couple against the blade and the tomato barely slows down on it's way into 2 halves. I then tried cutting slices off of one of the halves. This didn't go perfectly at first but after
    3 points
  11. Our own @Mewantkj is making some exquisite hand-made Asian knife handles! I was stoked to add this Nakiri to my collection.. I can't wait to get a couple more knives with his handles on them
    2 points
  12. We had some friends this weekend so decided to break out the joe for the first time in anger (only managed a few test runs and some standard British style BBQ to date) to try some piri piri spatchcock chicken. Dry brined the chickens with salt, sugar, fresh bay thyme and lemon zest for 24hrs. rubbed with peri peri chicken rub (in my case a Nando's one) and cooked for 45 mins. My aim aim was to cook at 200 - 250C, which I hit at first but struggled to maintain. Had the bottom vent about 2" and top vent just cracked it would happily sit @ 170 but could get it
    2 points
  13. prowe

    Kick ash basket

    I agree. KAB is overpriced. That said, it's great,, various vendors are clearly not gonna include it in the initial purchase. For the love of all that holy, a heat deflector is not included in most initial purchases. Why would a 3 red party coal basket? ok, I love the KAB. Have one for the keg. Will get one for Big Joe soon. It's overpriced...it is....if you don't appreciate the added value. If you cook kamado quite often, shake some ash, light er up. Added o2 = quicker start up. Don't care what detractors say. This improves light up time...a bit. It's worth it if you kook k
    2 points
  14. Akorn Gurus - my intention for this post is NOT to start a fight that looks like something you'd see at the monkey pit at the zoo. Rather, I mean to point out some very real differences between the ceramics and the metal kamados. I owned an Akorn briefly a few years back. I was challenged by some good folks who own Akorns to buy one and cook on it. This all came out of the fact that I had less than complimentary about the shoddy workmanship of the Akorn and the amount of retrofitting that had to be done to make the unit serviceable. So, I got an Akorn. Out of the box it was a
    2 points
  15. "We suggest you cooking on grill 5-6 times before attempting to smoke to get creosote build up and flavor in the grill. Once you have done so, then you can try smoking at low temperatures. Ok, I hope they meant "season" where they said "flavor." There is something to this. Every grill I've ever owned except 1 ran hot the first 10 cooks until the vents got flavored...I mean "seasoned." lol. We also suggest, when smoking, not to use as much fuel as you do with other grills. The ceramic absorbs heat a lot better and maintains it very well so you can start with low fuel a
    2 points
  16. @doodie110 - Home Depot has all kinds of trucks at their disposal. Let them pick up the bad Vision. Let Vision and Home Depot work tis deal out. Let both know that you're not going to jump thru hoops just to get what you should have gotten the first time. If Home Depot and/or Vision don't want to step up and step up in a hurry, call the State Attorney General Office Division of Comsumer Affairs. You can also call the local TV stations and talk to their consumer affairs reporter. Either way, you win. Don't do unnecessary work. You first call should be to Home Depot, not Vision. Home De
    2 points
  17. Beerbelly

    Kick ash basket

    I agree, but a $2k grill should come with something like that for the lazy man. Bahaha but I will not harp on it.
    2 points
  18. Windows in lids, huh? Yet another useless "innovation" that's going to add $50 to price. That innovation will get covered in soot and atomized grease in short order and become absolutely useless. Think I'm kidding/wrong? Open the lid of your kamado and look at the walls. Pretty black, huh?
    2 points
  19. Come guys. Many of us started with probes. Meatheat preaches about them in his meat church.The slow response of the Akorn dome thermometer is IMO assisted by guidance of a grate thermometer. When I went to the Big Joe i put my probes away and just use the dome thermometer. Nice to not rig that stuff for daily grilling but I might for a long low and slow or not. Perhaps one day i will permanently remove the dome thermometer--time will tell. Perhaps not needed and not used by most seasoned Gurus but I think there is enough information here. Even John did videos back in th
    2 points
  20. Don't touch the vents at all. Just leave them where they are. If those vent positions gave you a temp of 250°, they will give you a temp of 250° again. What needs to be said here is that it takes a certain amount of O2 to produce enough heat to register as a specific temp. It's just that simple. When you open your lid, the fire gets an influx of O2 and the fire increases in size. That means more heat is produced. That means an increase in temp. Shut your lid and keep your dadgummed hands off the vents. Shut your lid and walk away. The increased fire will consume all the available (ex
    2 points
  21. It was, and will be. Got a bunch vac sealed and in the deep freeze!
    2 points
  22. @Mewantkj - I think "Guru by Proxy" might be an appropriate term for your Bride. She knows. we'll just shorten it to Guru. Enjoy!
    2 points
  23. ckreef

    cook in barrel

    Will be watching for your whiskey/wine barrel cooker. There is a company that sells them commercially. They seem to only have about a 5 year life expectancy which would be ok as long as it's cheap enough. The commercial ones are not cheap enough for only 5 years. There's a thread somewhere on the Guru that talks about the whiskey barrel cookers.
    2 points
  24. freddyjbbq

    cook in barrel

    hey y'all, always wanted to try a UDS, so why not? i left it ugly and scavenged as many parts as i could, was on s mission to keep the cost down & i ended up spending about $70. its been a fun project & fun to cook on something different. i did a pork shoulder today & ran the drum with my flameboss & the results were fantastic! i'm going to build a charcoal basket at some point but so far have just been filling the bottom 1/2 of a weber smokey joe & just drop it in there.
    2 points
  25. @OldKingCharcoal - were that I was "magicchef"!
    2 points
  26. I just purchased a new Vision Professional S Kamado and am excited to see what is all can do! Looking forward to see what I have been missing out on for the past 15 years by cooking on the bargain grills! Andrew
    1 point
  27. Beerbelly

    Kick ash basket

    @ckreef I get that but what are you paying $79 for? Engineering? I mean seriously, it's like reefing or kayaking let's jack the price up just because we can... if someone can pay $2k for a charcoal grill then they will pay $79 for something that should cost $25. A bit ridiculous on the price point IMHO. Btw are you in the reefing hobby? Just wondering because of your screen name.
    1 point
  28. freddyjbbq

    Kick ash basket

    just think, 20 years from now you'll be able to rant "ive been cooking ceramics for 20 years" give your absolute opinion and the people reading will do what they were going to do anyway. j/j around here fellers
    1 point
  29. This was my thought as well. Even though I am new to ceramic grill cooking, this made absolutely no sense to me. I just got another response from Vision which is entertaining enough that I am just going to take advice and call Home Depot to replace.
    1 point
  30. Ceramic Chef is right about just leaving the vents alone. If you get a spike or even a drop in temperature (it's possible if you open and close quickly) the kamado will self stabilize back to your previous temperature range in due time. Also if you do get a spike in temps which can happen on windy days be patient and leave the vents alone unless it keeps climbing over a long period of time. I mentioned earlier that temps of 300 won't effect the quality of meat your kamado produces, these things are moist cookers even at above normal low and slow temps, so even if you hit that 275 mark don't pa
    1 point
  31. Great analogy as I had not thought of it that way! I will be calling them first thing once I get in the car this evening.
    1 point
  32. Gitgrillin'

    Grad Party Cook

    That type of feedback is always nice. Well done and congrats to the graduate. Sent from my SM-G920V using Tapatalk
    1 point
  33. So, in the above situation, it seems to this newbee like you are suggesting that after keeping it open for that period, the proper response would have been to just close the top and let it adjust back down with the vents in the same position that they were? Is this what you mean by patient?
    1 point
  34. Got my Kick Ash Basket yesterday and soon the smell of beef sausage will fill the air! I'm taking the Tip Top Temp device off for this cook and am going back to the factory top vent, don't want to test the ash basket with the TTP, at least at first. I would recommend anybody within driving distance of Elgin's Southside Market or who has an HEB that carries this sausage to run, do not walk, over and snag some. It is fine beyond words..
    1 point
  35. Rough start this morning, that took me a minute but definitely got a good laugh!
    1 point
  36. Looks amazing. So you put liquid chicken on top of solid chicken? Kind of similar to putting bacon on a pulled pork sandwich.
    1 point
  37. I'd say playing with fire is a good thing!
    1 point
  38. John Henry's butter pecan on the bottom summer time peach on the top smoked over pecan an peach Outback Kamado Bar and Grill
    1 point
  39. Yum...simple is always best !!!
    1 point
  40. TKOBBQ

    First cook on Pitboss

    Nice looking ribs.
    1 point
  41. Sodaking27

    Traeger Timberline 1300

    Thanks Bosco for making me buy another gadget. Dogs look great. Loving all the info you have been providing about the pellet grill. I've had mine for 10 years now. Soon may be time for an upgrade.
    1 point
  42. Chasdev

    First cook on Pitboss

    Here's what I used, it was a perfect fit the cap slid on with some drag with a single layer wrapped around the spout. https://www.amazon.com/gp/product/B00TLB75MA/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1 Not sure why the page shows three different coils of tape, I ordered one and got one.
    1 point
  43. Ben S

    Icon kamado

    Looks like a rebranded vision at first glance. https://www.williams-sonoma.com/m/products/vision-hybrid-white-plaza-grill-with-powdercoat/?pkey=coutdoor-grills-covers&isx=0.0.1904
    1 point
  44. If anyone is interested in getting into real hand sharpening without the $$$ outlay of Japanese or Arkansas stones -- there is a way. Google "mousepad" sharpening system. All you need is on old style mousepad, some various weights carborundum paper, & maybe a homemade strop from an old belt. It is a system I have gone to, & works incredibly well -- getting knives to shaving sharpness quite easily -- both a good beginner method & one with little outlay cost. My old WW2 vintage stones are getting wore out, so rather than spend a lot of money (at my age), I've gone to this "ch
    1 point
  45. The kick ash basket is the lazy mans best friend. To clean you just grab the two handles and give it a few shakes. I don't have my KJ fire grate in anymore so it all just falls down to the catch pan...Done.
    1 point
  46. Though a different kamado, I face the same "problem" as Erik6bd. Due to my profession I also end up eating out fairly often.. the sad part is that most of the time you come out dissapointed. It used to be the way that the average every day restaurants were ruined, since I take customers to higher end places.. but now my kamado has ruined the high end places as well [emoji23] So steaks are pretty much always letdowns.. and we don't have any smokehouse style restaurants in the country -> ribs & all other low&slow ruined by kamado. Burgers.. let's not get started.. birds, not saying.
    1 point
  47. Agreed I never eat out but sometimes Whataburger just slays it
    1 point
  48. There are only three things going on here. First, @OldKingCharcoal needs to spend some time getting to know and understand his Akorn. I would suggest he really doesn't know what vent settings yield what temps. These vent settings are invariant for his pacific Akorn. Second, the Akorn was open to add the rins and put the existing cook on the second level for a duration sufficient for the fire to burn enough O2 such that when the Akorn was buttoned up temps spiked. Third, because Chef doesn't really know his Akorn's temp response curve and vent settings, h
    1 point
  49. I enjoy your vids BBN and I enjoyed this one as well. It's a fun question. I think my answer would be based on the old Stephen Stills song - "Love the One(s) You're With". But it sure would be nice to try all the other toys out there
    1 point
  50. diver165

    Akorn $249 at Lowe's

    299.99 here too! Just be very careful of those Akorns. They are an awesome grill. But with all of its awesomeness....they are dangerous. Mine led me to stop buying cheap ### briquette charcoal, my grandson won't touch anything grilled unless it was grilled on lump. Which ticks his mom and dad off when they cook on their gas grills LOL. And then...all of the sudden.... BAMB a Primo XL showed up in my drive way. I have no idea how that happened... But I blame the Akorn for starting it all. BTW, the Akorn is now downgraded to overflow/backup
    1 point
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