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Showing content with the highest reputation on 08/23/2019 in all areas

  1. Wait, I'm supposed to be impressed by a POST COUNT? Really? Bwahahaah! Read the topic header. It says "Classifieds", you know, as in "Sales". The OP came here to sell a Kamado. If he's asking too much, he won't sell it. If he is offering a good deal, then a member here will get a good deal. Let me know when John imposes a "post count" minimum before posting here... or anywhere else. Tom
    4 points
  2. There is no such rule. We see just as many first time posters coming here to complain about customer service issues. Just keep scrolling if it bugs you.
    3 points
  3. You might want to lighten up Mr. Cue. I haven't been here long, just getting my grill tomorrow, but In my opinion this forum is the perfect place to post Kamados for sale. Someone looking and researching will find this place, and maybe get a grill from a seller here... no matter how many posts they have. I don't run this place so that is just my 2 cents. Tom
    3 points
  4. John Setzler

    Griswold #3

    You can't even tell these are the same pan as the original photos....
    3 points
  5. By the way, I stopped by the CostCo Road Show and picked up a Classic II today also. Tom
    2 points
  6. Your doing a lot of tweaking - time to get her dirty
    2 points
  7. John Setzler

    Griswold #3

    I got this Griswold #3 on Ebay and it just arrived today. It's really cruddy so it went into the lye bath which should remove all of it. I'll take smoe mpre pictures after get it restored...
    1 point
  8. We decided to make crab cakes and cheddar bay biscuits for dinner tonight and I didn't feel like using the gassers so I tried something I've never done before which is skillet cooking over a charcoal fire. I started by cleaning out the KJ Classic charcoal basket and filling it with the BB already in the egg, then placing the basket in the middle of the grate and lighting in 3 spots. After letting the fire get up and running I preheated the skillet then added some olive oil and the crab cakes a minute later. The cook went well although i did sendup raising the cooking grid as things were getting a little too hot. I served them up with the biscuits that I baked in the KJ.
    1 point
  9. Hello all. Just wanted to post some info about the Jacksonville CostCo Road Show. It started this morning and will run through the 1st of September. It is at the CostCo at 8000 Parramore Rd, Jacksonville, FL 32244 Nice display set up back by the Deli and meat market. HUGE stack of KJ Charcoal and equally large stack of KJ's. The young man running the show, Kris, was very knowledgeable and helpful. Very laid back, conversational sales manner, no hard sell (which I hate). No really great deals on the demo models any longer. You get no price break at all on a demo and with the purchase of the Big Joe demo model, you get a Wok and a Dutch Oven. With the purchase of the Classic II demo model, you get to pick just one of the two, either the Wok or the Dutch Oven. Since we didn't need either of those, we just bought a Classic II in the box on on the spot. When you buy one, you get a cover and some fire starters. Kris did give us a bag of KJ charcoal that had been torn in transit, but charcoal was not normally given free with the purchase. Prices were BJ $1499.00 and the Classic II $969.00. Sorry to omit pricing on the the Jr. but we were not considering it so paid no attention to that price. Road Show
    1 point
  10. Hello everyone, Is anyone interested in a nearly free sample of Mountain Mahogany. I have an abundance of this wood on my land and it adds great flavor when used for smoking. I recently became disabled and am looking for a way to make a little extra income. There very expensive restruants that sell gourmet meats smoked with this wood. Chunks will come in a 12x12x5 1/2 US Postal Sevice flat rate shipping box. I am just asking for you to pay delivery, provide feedback, and spread the word.
    1 point
  11. Spatchcocked the chicken. Seasoned with salt and pepper. Pre-heated the kamado to 425deg. Cooked for about 45 mins. The chicken was very juicy inside. The skin was very crispy. Pulled the meat...(had enough for left overs). Preheat the mole sauce, dip the tortillas in the sauce for a good coating. Fill them with pulled chicken meat and fold. Top with cream and served with a small side of beans. Oh... yes that is Mezcal on the glass for a very authentic Oaxacan meal
    1 point
  12. More space is optimal but i have cooked 6 racks of ribs on my classic on multiple occasions with no problems at all. I have never rotated them during the cook. You can do that if you like though. It won't hurt anything for sure. I just like to keep the lid closed unless i need to open it for some reason.
    1 point
  13. Jack.

    Classic 3 Arrived

    Welcome zachornsey.
    1 point
  14. bbqnerd

    Jealous Devil versus Fogo

    I'm on the FOGO camp. After doing some research when I first bought my Kong, it was between FOGO and JD. The reason I opted for FOGO is there was a couple of threads when I did my Google research that talked about a faint unfavorable smell that JD gives I also use RO or any chepo lump I can get for $10 for grilling and pizza night, to get it to burn fast and hot. Hate wasting good FOGO lumps for couple of burgers and brats that cook in 15 mins or so.
    1 point
  15. RVA Smoker

    Baking steel

    Yes I did exactly this. I bought two 3/8" 8"X11" pieces of steel off ebay and have been using that.
    1 point
  16. Nice offer. Here is a thread that discusses Mountain Mahogany.
    1 point
  17. slap1914

    Reef's Lump Comparison

    Wicked Good Jakes blend was my preferred lump until they discounted it. Wicked Good is based in MA so shipping was quick and cheap. I might have to try the Weekend Warrior.
    1 point
  18. KJTerp

    Cherry Wood

    if you have any long logs left i would totally plank them out for a desk or table, thats good stuff
    1 point
  19. John Setzler

    Griswold #3

    One pound of the lye crystals to 5 gallons of water
    1 point
  20. 13 mm to 10 mm bolts are the biggest sign of cheating out? Meh
    1 point
  21. A real simple brine that works well and tastes great is as follows. Spatchcock the birds first then place them in a large food safe bin that will fit on an empty shelf in your garage fridge. The brine consists of apple cider (enough to cover the birds, I usually buy 4 large bottles for a 13 lb turkey. 1/2 cup honey, 1/2 cup salt, one orange sliced, 4 sprigs of rosemary, 4 springs of thyme, and 6 Sage leaves tied into a bundle. Heat a large sauce pan with about 2 cups of apple cider and dissolve the salt and honey, then combine the contents of the pan, after it cools a bit, with the rest of the apple cider cold and straight from the fridge. You want the brine cold and below 40 degrees the entire time it is on the chickens. Does the trick for me, delivers a nice moist bird and gives poultry and pork a really nice flavor.
    1 point
  22. Charles Wagon

    Baking steel

    +1 on the steel.
    1 point
  23. JetDoc

    Baking steel

    I haven't made one for my kamado yet but I did switch to a steel in the oven. I won't go back to ceramic either. The stone gives me the texture and color I've been looking for every time. On my steel I rounded all the corners/edges and sanded it smooth. After seasoning it like a cast iron pan it's pretty much non stick. Wish I had tried it sooner.
    1 point
  24. SmallBBQr

    Baking steel

    Since getting a baking steel, I've never used a ceramic stones as the top stone since. Pizza crust is amazing. I also use it for smash burgers, searing tuna, searing steaks....you name it. Also works great in the oven.
    1 point
  25. Chef John / foodwishes.com had posted this recipe on his YouTube channel a few days back. Between that video and the recipe that John Setzler had recently posted along with a good supply of cherry tomatoes from Mrs lunchman's garden, I just knew I had to make this. It almost wound up as my August Challenge entry, but there's the age old question: is a tomato a fruit or a vegetable? Technically, it's both but I still think of tomatoes as vegetables, so my challenge entry stands. The Goldens' was in use today grilling chicken breasts for a dish my wife was making so the Bubba Keg was put into action. The dough, rolled out and waiting to be placed on the Lodge CI pizza pan. It then was put back into the fridge to keep cold while I prepped the other ingredients - The cheese base. Chef John had used Goat Cheese, I used Farmer's Cheese, mixed with our garden Basil, Pepper and an Egg Yoik - The cherry tomatoes, mixed with EVOO and Dijon Mustard - The Galette with the cheese mixture, tomatoes layered over it, sprinkled with Parmesan cheese and brushed with egg wash. All ready for the Keg - Bubba, running along at a nice temp - Checking in after about 15 minutes, it's looking good - At around 30-35 minutes it's just about ready to come off - A couple of pretty pictures - As Chef John warns in his video, it really does need to cool to room temp before slicing into it, but we were both eager and hungry to dig in - Bottom crust turned out quite nice - It more than met my expectations and was quite delicious! Along with looking pretty spectacular. If you have an abundance of cherry tomatoes, give this a try. The recipe is on the foodwishes.com website. Thanks for reading through this post! Regards, -lunchman
    1 point
  26. My parents were visiting us for the weekend, for Sunday dinner we thought it would be nice to try for ham and scalloped potatoes without heating the house up on one of the hottest days of the year so far. I had the LG kamado and my gasser going full tilt for most of the afternoon, it was a little chaotic I can now see where an extra charcoal burner could come in handy, maybe convince the wife on a KJ?? But back to the cook, I trimmed up an 11.75 lb ham of all skin and fat, it shed a couple pounds there. I then put it on the LG at 250 for an hour for a nice light kiss of oak smoke, and then wrapped it all up in a couple layers of foil with a half cup of apple juice. It cooked away for another 2 hours while we made up a Dutch oven of scalloped potatoes and threw them on the Napoleon to cook away. Meanwhile I had ciabatta bread proofing inside which I needed to get into the kamado somehow? (I was also preheating my pizza stone in the gasser for insertion into the LG when I was ready for bread.). Just about the time the potatoes were finishing I turned them down and brought the ham over to continue on the gas grill while I transferred the pizza stone to the LG and turned up the temp to 475. By the time it was up to temp my rolls had finished proofing and in they went for 20 minutes. As soon as they were done I pulled the pizza stone and heat deflector for direct grilling to finish the ham. I forgot to mention that while the bread was baking I had unwrapped the ham and I had previously made up a honey, brown sugar and apple juice glaze, with just a bit of cinnamon and cider vinegar, and I was painting that on the ham to glaze up. I also put a couple foil packets of fresh beans I picked that morning on to cook. I moved the ham over for a quick hit of high heat rolling it all around getting nice and sticky and putting on the final glazing. It was so hectic the only photo I took was the ham on the grill, but let me tell you the final meal was fantastic! Christmas in August!
    1 point
  27. VG Jer

    Smoked Beef Short Ribs

    Wondering what grill temp did you use? I've done them 3 times. Twice at 225 and once at 275, found the 275 much better overall. I need to do once more to confirm!
    1 point
  28. That looks tasty, nice job on the cook it appears to be the perfectly done.
    1 point
  29. Your rub is very similar to the tried and true BRITU recipe of Mike Scrutchfield. I'll need to try your quick method of cooking, I've always gone by the 3-2-1 method.
    1 point
  30. Chasdev

    Keto Diet

    To me a keto diet is 70 percent vegetables with some meat and fat thrown in.
    1 point
  31. SmallBBQr

    Keto Diet

    If you are properly following a ketogenic diet, there is far LESS stress on the renal system due to reduced blood sugar levels. I suspect any reported case was likely due to other circumstances. Most people who claim keto is unhealthy have little understanding of the actual proper diet. If you think keto is all meat/bacon etc. go back and do some real research.
    1 point
  32. m-fine

    Keto Diet

    Your statement was so far from reality it wasn’t worth a detailed reply, and it seems like you are going to stubbornly hold on to your position despite any evidence, so there is no point in educating or debating you. For others reading this thread with a sincere interest to learn, a long term successful keto diet involves significant amounts of vegetables, and after the early stage the addition of moderate amounts of lower sugar fruits. The fruits that work best also happen to be the ones that are nutrient dense so don’t buy into the ignorant fear mongering from those who don’t understand the diet, or the intentional FUD from those with a vested interest in discouraging it. No one diet is best for everyone, but a properly followed keto diet can be very effective for many people who need to lose weight.
    1 point
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