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Showing content with the highest reputation on 03/12/2020 in all areas

  1. I thought I would post another update on Eric because I think this is so awesome. Eric has been through a lot these past months. He finally got to the point that the could do the bone marrow transplant, from his little brother Carter and things were looking good. He then started having organ troubles and they had to start him on another medicine for this. He is responding to this medicine and the doctors are hoping the next 21 days will see him on the road to a full recovery. What I think is so awesome is this One of the #Team Eric followers made this happen. That this guy would take the time to wish Eric and Carter well is amazing to me and restores my faith in this Country.
    4 points
  2. ckreef

    Country Style Ribs

    Some country style pork ribs on the 19" KK. 300* for 3 hours. About 1/2 way through the cook I started basting them with Sweet Baby Ray's - Sweet Golden Mustard BBQ sauce. I really like the time change. We usually eat sort of late and the time change allows me to get on grill pictures while it's still light out.
    2 points
  3. Hi, Here is some pictures of my kamado joe pizzas. I try to learn more and more about pizzas all the time. I use high temperature 400-500c, usually almost 500c temperature. High temperatures works ok in winter (0c to -30c) also, dome temperature wont drop too much if you are fast and dont open lid without reason.
    1 point
  4. Hi guys, I've finally finished my table for my Classic Joe, been working on it for the past month in my spare time. It was sitting on a temporary bench that was about to collapse so it was time for an upgrade. The new one probably heavier than the Joe itself so I'm not afraid it will move by a millimeter before a long time. The table is made of red larch (bought at a local sawmill here in Quebec) which is quite similar to red cedar. I used cherrywood-colored natural exterior oil for finish. The table top measures 72" by 32" so I've got plenty of work space. The drawer makes about 24" by 26" and fits about all my tools, Looflighter, gloves, rotisserie rod, extension cord, etc. I used plastic bins for wood chunks and other accessories just because they're cheap, waterproof and I did not want to build more drawers. Notice the KJ's handle has been replaced -- the original one was turning black due to weather so I built a new one with the same wood as the table. I also installed the new Smokeware chimney cap and KickAsh Basket so all starting in new for the summer. Anyway here are a few pics from the build to the finish product.
    1 point
  5. Main grill is a Komodo Kamado 23" Ultimate , side grill/cooker are a KJ Jr. and a discada ( cowboy wok ) made by a company here in Albuquerque : Disc-It
    1 point
  6. I'm headed to Walmart for some serious shopping!
    1 point
  7. Hi and welcome Bruce. I can attest to excellent customer service communication from TTT. Mine works flawlessly even when the ambient temp drops in the morning; although I do live in San Diego so I'm sure many of you laugh at my perception of ambient temp drop:)
    1 point
  8. moloch16

    Tip Top Temp on Akorn

    Welcome to the forums and love your product, use it all the time!
    1 point
  9. @JaxxQ thanks for info wasn't looking to change gasket but nice to know it can be done! As @ckreef said in a post i read that only the Komado Kamado has an better gasket than the Akorn. Scott
    1 point
  10. It can be done but its a pain in the #%%, You need to get an Akorn gasket and remove all the clips then attach it with hi temp silicone.
    1 point
  11. 1 point
  12. I was looking for a good recipe for lamb shanks and checked my copy of 1000 Italian Recipes and had four to choose from; Lamb Shanks with Chickpeas caught my eye. It's a pretty simple sear then braise in stock and tomatoes with carrots, celery and chickpeas added for the last half hour of cooking so the vegetables aren't totally mushed out. The recipe is meant to be cooked on the stove, done in the Joe at 350 worked fine with the timing in the recipe. This is the original recipe that I halved: 2 T Olive Oil 4 lamb shanks salt and pepper 1 small onion, chopped 2 cups beef broth 1 cup peeled, seeded and chopped tomatoes 1/2 t dried marjoram to thyme 4 carrots peeled and cut into 1" pieces 2 tender celery sticks cut into 1" pieces 2 cups cooked chickpeas or 2 cans drained Pat the lamb shanks dry and sear well on all sides in the oil, about 15 minutes then remove and sprinkle with salt and pepper. Tip the pan and spoon out any excess oil, add the onions and cook about 5 minutes more. Return the lamb to the pan with the broth, tomatoes and marjoram. Cover and cook an hour, turning the lamb occasionally Add the carrots, celery and chickpeas and cook about 30 minutes more until the meat is fork tender. Serve hot. I served the lamb shanks on a bed of Lundberg Wild Rice mix made with chicken stock and some added leftover roasted garlic. Fall-off-the-bone lamb with tender vegetables and the combination of rice and the chickpeas absorb the flavors from the pan sauce. I would serve this to people who are "iffy" about whether they like lamb and I think they would be happy.
    1 point
  13. My name is Bruce Erickson and I invented the TIpTopTemp. Thank you Kamadoguru members for the conversation on the issue that Ogopogo raised. He(?) and I have sent a few emails on this and honestly I do not have a supported answer. My latest guess relates to the large mass argument that was suggested above. To test this I suggest starting the cook as normal with all the pre-functions that come with it. Once the meat is on and the grill is coming to back to temp, then mounting the TTT and setting the damper. I do not see why the cook would detect this any different than manually moving the vents. It is a challenge not to overthink the simple mechanism. If you have any suggestions or changes that would better the TTT I would love to review them. Thank you and I am hoping for your feedback. INFO@TIPTOPTEMP.COM
    1 point
  14. That does look quite tasty! Nice job!
    1 point
  15. Looks delicious. Lamb is one of my favorite Cooks the kamado.
    1 point
  16. Here is a pic of a storage unit for the accessories for my Big Joe that I built yday. Installed it on my wall in the garage. Iā€™m fairly tall 6ā€™ 4ā€ so the upper shelf is still in my reach. I got tired of my stuff being scattered and unorganized.
    1 point
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