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Showing content with the highest reputation on 07/18/2019 in all areas

  1. Well, tonight I pulled the trigger on the Blackstone 22" two burner portable rig. I got the box set at Walmart that has the stand, lid, and bulk tank hose. While it's getting a bit harder to find them around here, two of the local stores still had them in stock. The price and portability won me in this case, as I do intend to travel this unit a bit. Tomorrow I'll order up some extra tools, and I think I remember one of the thrift stores near me having a stack of those small rectangular stainless steel steam table pans (like you see on salad bars and such). I'll try to snag a couple of them to use for sauces on the corners of the cooking deck. It's going to be smoking hot this weekend, but I'll try to get out, season the cooker, and try a few items on it.
    5 points
  2. Got my new Kamado and aside from a few little niggles this thing is amazing. Fit and finish are almost perfect. The is what looks to be a small scratch on the front behind the handle on the hood but I couldn't care less about that. The grates are *heavy* and amazing looking. Everything is as advertised. It's fantastic looking and functions perfectly. I have used an Infinity Kamado for a decade until it cracked over the winter. My first cook on this was flawless and all indications are that this actually hold heat a little better. It took a looooong time to burn off very little fuel at 450. My one issue is with the ash pan. I don't like it. I live in a windy area and taking the whole pan out to clean the ashes will be a pain in the ####. I actually preferred the old way of pulling them out with an ash tool into an ash pan. But that is no big deal...just a minor quibble.
    4 points
  3. Shortyque

    Veggie time

    I do not like this time of year for working, in the heat and humidity, but i absolutely LOVE this time of year for fresh produce from our garden. Grilled corn, zucchini, and sweet onions the other nite. Superb. Just a little alder smoke to accent things.
    3 points
  4. nobius

    First Brisket ever

    Did my first brisket ever on my KJC2 today. 8 pound flat. Used a simple salt and pepper rub, wrapped in butcher paper at 165º, took it off around 195º. It was delicious, but I feel like it could have been a little more tender. I just got impatient as my wife and I were hungry and I couldn't wait any longer.
    3 points
  5. Finally I got around to finish this idea I had for a long time, ever since I made the pizza ring. I picked up a set of Weber Rotisserie and lathed part of the shaft round to fit the Akorn. I cut two little "V" on the pizza ring and the drive motor sits perfectly on top fo the side table - lucked out on that one! The chickens were marinaded with Hawaiian Huli Huli Sauce for two days, with some Hawaiian Salt Seasoning, freshly ground pepper and they turned out amazing. I gotta thank my neighbor who worked at a construction site and got me a tuck load of dried out Kiawe wood. It burns really hot and long lasting. I'm starting to put a kit together and will report back on the progress.
    2 points
  6. My new favorite steaks, chuck eyes, baked potatoes and fried corn on the Traeg Jr tonight.
    2 points
  7. I’ve gone through two sets of the Maverick ET-732 wireless probe thermometer kits and decided to switch to a different brand after experiencing my most recent failure. Got this one - https://www.amazon.ca/gp/aw/reviews/B07H4J1K8Z/ref=cm_cr_dp_mb_top?ie=UTF8 Battery operated units always seemed to lose power in the middle of my cook, often in the middle of the night. Similarly while my old unit only promised 300ft range it often would lose its connection in the middle of the night setting off the probe alarm at 3am despite the grill only being a few feet outside our bedroom window. This didn’t go over well with me or my spouse who was also awakened by the false alarm. Needless to say we had enough and were in the market for a new solution. I saw the Inkbird first on Instagram BBQ pages and then read up on it more on Amazon before ordering. Not only is the price better, I have the ability for additional probes, more functions, better battery life (rechargeable) and range I’ve not yet been able to find the need to extend outside signal coverage. This unit is so much better in every way that matters I really hope it didn’t exist when I bought our last unit and I simply missed or overlooked it. In either case we have it now and aren’t looking back. As a note to others, you do need to push the probes in all the way a little firmer than what I was used to. I asked support what I was doing wrong, apparently plugging it in helps
    2 points
  8. I always love Lamb chop meals but this one came together very last minute as we ended up getting home earlier than planned so we quickly defrosted a Costco chop we had in the freezer. Seasoned it with my homemade rub and lit the grill. Reverse sear is how I cooked these, so first indirect at 275 before resting while I opened up the vents and seared them for about 30 seconds per side. Sliced them up and drizzled reduced balsamic vinegar over them as they were served. Came out money
    1 point
  9. Hi all, I am selling a used Kamado Joe Classic II; purchased new in March 2019. Only selling to purchase the Big Joe. Included in the sale is the KJ, KickAsh basket, and cover. $800 OBO Located in Richmond, VA
    1 point
  10. Looks heavy duty to me. Congratulations.
    1 point
  11. CannedHeat

    Kamado Joe @ Costco

    Just purchased the KJ Big Joe 24 last night...via Costco online. Will advise of any issues. I'd been hunting for a kamado for a few months, and this just hit at the right time. Probably $250-$300 cheaper than I can snag that same one anywhere within 100 miles of where I am. Ordered at 9:45 PM last night...got shipping notification at 11 am today already. Already enjoying the charcoal discussions...I'm in the market obviously. Really want to try out the DoJoe pizza accessory....even if it's pricey as hell.
    1 point
  12. Add about 2 tablespoons of olive oil to a pan. Chop up a jalapeño and add (if you like a little heat). Let the pepper cook a few minutes. I take the leftover corn on the cob from the night before. Cut it off the cob and add to the pan. Add a few pats of butter, salt and pepper. Let it cook and stir every once in a while.
    1 point
  13. gotzero

    Veggie time

    I have the KJ griddle/closed grate and I have never used the grate side. This just gave me a ton of ideas, thanks!
    1 point
  14. I had a Maverick 733 and hated that thing. I now have a Thermoworks Smoke and love it.
    1 point
  15. Great looking grilled meal. Hopefully you're entering this in the challenge?
    1 point
  16. Mr Cue

    smoking whole chickens

    Most confuse smoking a chicken with roasting a chicken over smoke. If you want it “smoked”, you should brine it and cook it around 250°F until it reaches 180°F in the thigh. I prefer to roast a spatchcocked bird at 350-400°F, indirect, over some light smoke from Pecan wood; Pecan is very mild and makes beautiful color on poultry. I also like to season my meat (under the skin) with something like Montreal Chicken and do a simple mix of equal parts kosher salt, cracked black pepper, and smoked paprika on the skin for that picture perfect skin. No flipping or fussing necessary, just get the heat settled and let it ride 45-60 minutes.
    1 point
  17. When it’s all said and done, you paid $5.49/lb for your beef ( 2.99/lb x 325 hanging weight = $971.75 / 177 lb actual yield = $5.49/lb ) which is still not bad for meat that was not commercially raised on who knows what and living a miserable life. If you can accept that, it’s not a bad deal.
    1 point
  18. Looks like a tasty meal. What are the details on the fried corn?
    1 point
  19. robertyb

    Kroger Back Ribs cheap

    For y'all in GA with a Kroger they have back pork ribs Friday and Saturday for $1.67 a pound with a Digital Coupon. Looks like a limit of 5 per card swipe.
    1 point
  20. Smoked a 2.5 lb rack of pork ribs yesterday while I worked in the yard. Rubbed with Texas Pig Rub and smoked at 250F with some cherry, they were done in just about 3 hours. I had to wrap them for a few hours until it was time to eat.
    1 point
  21. My suggestion is not really a break in but a 'training' burn to learn how to control the temperature. Light it up and see if you can park the temp at 225 and then raise it to 300 and park it there and then raise it to 400 and park it. It will give you a chance to play with it and learn how to control the airflow.
    1 point
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