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Showing content with the highest reputation on 02/19/2021 in all areas

  1. Ben S

    Chicken and snow.

    Some of you know me, some of you forgot me... I do still remember how to cook, even if I don’t post often. I haven’t used this BigJoe in a while, here’s some chicken breast on the joe!
    3 points
  2. Thank you everyone. there she is
    1 point
  3. Yesterday I had some starter to use up, so I went with 1-2-3 sourdough version of “pain de campagne” My version is 65% AP flour, 20% whole wheat, and 15% medium rye flour. It works out to about 68% hydration dough. 2% of the flour weight in salt. I like the flavor, but I may go back to the 70-20-10 blend I used before. Got a little “oven spread” on the Batard.
    1 point
  4. Hi everybody! A big hello here from Exton PA. Long time lurker decided to make an account and get in on the fun. I own a Kamado Joe Classic III and a Joe Jr. Began BBQ on the Weber Kettle but after moving from the Netherlands to the US I pulled the trigger on the Kamado (quite a steep price difference between NL and USA) and even threw in a Joe Jr. I am happy using them both and love the versatility of them. Thanks for having me!
    1 point
  5. WI/TN

    Lent Recipies!

    Grilled Cheese and Spinach Quesadillas. Use the Ole or CarbBalance tortillas to make them even lighter. Need to up the protein. Black Beans either as a side or in the quesadilla. Easier in a pan or a sear plate than regular open grill grates. Roasted Cauliflower. Grilled potatoes of any kind. Actually doing these tonight...will open them once done to melt a little butter and cheese in them and serve steamed broccoli over it. Will be firing up a lot of seafoods as well....some veggie stir frys planned for this lent as well.
    1 point
  6. Bienvenue! Welcome aboard! The more of us Canucks on here the more Mapley goodness experience we can share.
    1 point
  7. It looks like a Ram 1500 Big Horn Crew Cab 4X2 Eco Diesel in Night Edition. Got it last Friday. This is a very comfortable truck. It will be interesting to see if the MPG lives up to what they say.
    1 point
  8. lnarngr

    Lent Recipies!

    Find a seafood paella recipe on the kamado guru forum! It would be killer!
    1 point
  9. Glad it turned out great A lesson I've learned on Weber Kettles, that I'm sure carries over, is that at low heat you can have a lot of fuel all smouldering (because it doesn't have the air to burn hot) or you can have a tiny amount of fuel burning very hot, without the ability to spread to everything else So, 1. Try to have only one spot hot 2. Bury (or sandwich) any wood so it isn't too open to air 3. Get the spot burning clean (in a Kamado, you can do that in place, in a weber do it in a chimney with a couple of pieces of coal) 4. Once its established to the level you want, assemble everything and close the lid. All vents wide open. 5. 50-75F below your target, close bottom vent most of the way - I find about the thickness of my pinkie finger is about right) Keep top vent open In my experience, that will get the cleanest burn. Let the smokey air out as fast as possible with no turbulence. It will kiss the food just fine without rolling around in there. Don't choke off of smoulder the fire, just keep it very small through air control. Fire control beats vent surfing any day
    1 point
  10. fbov

    Wok recommendation

    I'll suggest going to an Asian market. They should have a variety to choose from. Mine was $20 for carbon steel, 18-20" as I have a Big Joe. Plus, they'll have utensils that fit. I use it on the "star" rack, so it's closer to the fire than the grates. Frank
    1 point
  11. and for what it's worth, this good smoke / bad smoke thing is blown way out of proportion anyway. If you have lit yoru fire and had it stable for an hour before you put your meat on you are good to go. If you are overly concerned about good/bad smoke, I would say that 5 chunks of any kind of wood is at least twice as much as you need to smoke a brisket. Thats a lot of smoke if thnose are fist sized chunks. I normally take ONE fist sized chunk and take a hatchet to it and make 4 or 5 pieces out of it and that's all I will use on a brisket or a butt.
    1 point
  12. I also clean my grates every time I use them the same way that @adm does. My concern with your idea of disposable grates would be how they would hold up to the high heat in the grill.
    1 point
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