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John Setzler

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Everything posted by John Setzler

  1. Stack them up and let them overlap a bit if you need to. It's not important that you have the ribs all laying flat and not touching each other. With a rib rack you can get 5 or 6 racks of pork spare ribs on an 18" grill with no problem.
  2. How old is yours? If you ever have to replace your firebox because of a crack you will end up with the new style firebox.
  3. One pound of the lye crystals to 5 gallons of water
  4. Its a perceived problem and not a real problem. The kj firebox is nit the easiest thing to assemble. When someone notices that the ring is warped it automatically makes them think its not gonna work at all or that it is somehow gonna be more difficult. I have my warped ring on and off with no issues. My advantage is just extra experience. I do it more frequently than most. Most people avoid doing it at all because it is difficult. Inwould love to see kj improve this process.
  5. Mine is warped worse than that and it will still hold the fire box together without any problem at all.
  6. It is seasoned. It's had 5 rounds of it.
  7. You can't even tell these are the same pan as the original photos....
  8. They are coming really soon. I have a set in my grubby little hands right now.
  9. If you want to play: http://mcm2019.football.cbssports.com/e/d397a0863ae8c1ea0617dc4467ea8b500375f81a803adcf7?ttag=FFBC19_cpy_invite_new_mt This year's prize package is awesome.... Kamado Joe Classic 3 Grill from Kamado Joe Classic Joetissery and 12 pack of seasonings from Atlanta Grill Company $100 gift card from Porter Road Butcher
  10. @kamadoplanet Your videos would probably get more traction if you post them in the Kamado Cooking section instead of tagging them onto this message thread...
  11. I think our accessories section would be a better location.....
  12. It will work but you risk warping the pan
  13. 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...
  14. Here's the recipe I just finished writing up to go with this one... see following notes as well..... ************* If you are looking for something to do with all those tomatoes you have collected from your garden this summer, here's a fun and delicious way to get them in a dish on your grill! Summer Tomato Pie Ingredients: 1 Pie Crust (pre baked or par baked) 2 1/2 pounds of fresh tomatoes, sliced 1/4" thick Olive Oil Salt Pepper 1 1/4 cup (divided) grated extra sharp cheddar cheese 1/2 cup mayonnaise 1/2 cup grated parmesan cheese 2 shallots, thinly sliced 1 teaspoon dijon mustard 1 teaspoon worcestershire sauce 1 teaspoon tabasco sauce 1/4 tsp salt 1/4 tsp black pepper 1/4 cup chopped fresh basil 4 pieces of cooked bacon, crumbled Preheat your grill to 425°F and setup for indirect cooking. Spread 1/4 cup of grated cheddar cheese across the bottom of the pie crust and place it in the grill for 5 minutes or so until the cheese is melted and then remove from the grill to cool. Place your sliced tomatoes on a pan and drizzle with olive oil and sprinkle with salt and pepper. Place on the grill and let roast for 20 minutes. Remove from grill and let cool for 20 minutes. Reduce the grill temperature to 350°F. Place half of your crumbled bacon on the bottom of the pie crust. Place half of your tomatoes and half of your scallions into the pie shell. Repeat with another layer of tomatoes and scallions. Combine the remaining ingredients excpet the basil and bacon and mix completely. Spread the cheese mixture evenly across the top of the pie. Top with bacon and basil. Return to the grill for about 30 minutes or until bubbly and nicely browned on top. Remove from grill, cover with foil, and let rest for 15 minutes or so before serving. Enjoy! ********************* This would turn into an amazing pizza without a lot of change. I would make a pizza crust and par bake it just like I did with the pie shell here. I would make the cheese topping just like I did here and smear it all over that par baked crust. I would take the roasted tomatoes and cover the top of the pizza with them. I would probably put the bacon and chopped basil on there too and go back to the grill until it looked amazing.... I'm definitely gonna be trying this....
  15. I have never found any reason not to use the grill to preheat the stone.
  16. i'd have mine preheated in less than an hour usually.
  17. I have never cooked on one with a juice groove. Seems like it might be a good idea though. Keep in mind it takes a good bit of time to preheat a soapstone...
  18. The lava stone is worse than the pizza stone in terms or porosity. I would never use it personally for searing but I know some folks do. Go with either soapstone or cast iron.
  19. duplicate post in the wrong section....
  20. The soapstone will out perform anything else like a pizza stone in many ways. The soapstone is NOT porous. That gives you a ton of advantages when using it to sear. Pizza stones are highly porous. They will sear but they will also take a lot longer to produce the same sear because they cool very quickly when you put something on them.The soapstone is non porous and has a lot higher thermal mass. This will maintain and transfer heat by direct contact a lot more efficiently than a porous stone.
  21. Yes. Yes. Near the smoke point... 500ish Yes. Everything is better over charcoal.
  22. I have trued that. Do not like the results. There is too much scorch. I love caramelization. I hate scorch.
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