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John Setzler

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  1. Like
    John Setzler got a reaction from BURGER MEISTER in Making Pork Skins   
    Here's part of a project that I started late last week.....
     

     

     

     

     

     

     
     

     

     
    I have these beautiful pork rinds ready to deep fry but I just haven't deep fried them yet
     
     
  2. Like
    John Setzler got a reaction from BURGER MEISTER in Making Pork Skins   
    Here's part of a project that I started late last week.....
     

     

     

     

     

     

     
     

     

     
    I have these beautiful pork rinds ready to deep fry but I just haven't deep fried them yet
     
     
  3. Like
    John Setzler got a reaction from bel4_20 in Flame Boss 400   
    I doubt that i will write a review.  I will say that it works as well as the flame boss 200, the fireboard, the bbq guru digiq 2dx, and the bbq guru party q.  All of these things work.  Imdont think any i have mentioned here workmany better or worse than any of the others.   If i was going to depend on one of these to cook my food, i would go with the self contained flame boss unit and not the 400 model.  I dont like to depend on things that are reliant on a wifi connection to function properly.  Inhave not had any wifi issues with my 400 but i would not let myself become dependent on it.  The wifi control on the 400 might continue to domwhat you told it to do if the wifi connection is lost.  I am not sure because i havent tested that on it.  But you can not start a cook with it unless younhave a wifi connection.  Imwould rather have a self contained control unitmlike the 100/200/300 models.
  4. Like
    John Setzler got a reaction from bel4_20 in Flame Boss 400   
    I'm not gonna get into that difference at this point since the iKamand is not performing well overall.  I'll discuss the iKamand more when they get its problems worked out.  
  5. Like
    John Setzler got a reaction from freddyjbbq in Flame Boss 400   
    It works as well as the previous flame boss units.  It doesn't work as well as the iKamand, but it works consistently, which the ikamand does not. lol
     
  6. Like
    John Setzler got a reaction from freddyjbbq in Flame Boss 400   
    It works as well as the previous flame boss units.  It doesn't work as well as the iKamand, but it works consistently, which the ikamand does not. lol
     
  7. Like
    John Setzler got a reaction from Golf Griller in Flame Boss 400   
    Exactly.
     
    I'd rather cook wtihout the electronics altogether.  That's what I do most of the time.  The only necessary electronics I use is an instant read thermometer.
     
  8. Like
    John Setzler got a reaction from JB58 in Big Green Egg and strong winds   
    Get an instant read thermometer for sure.  I am not sure what comes with the egg you are buying but if it does not come with the Plate Setter, get that because you will need it to do indirect cooking at any temperature.  
     
    I don't normally recommend this for people, but if you are going to be dealing with windy conditions regularly, I would probably recommend having a look at one of the electronic temperature control systems.  These can ease the pain of dealing with temperature swings caused by the wind.  
     
    I own several of these things but in your case I would have a look at the Flame Boss 300.  The new Flame Boss 400 is a smaller scale solution but I can't speak intelligently on that one yet because mine just arrived today.  I DO have the Flame Boss 200 which is basically the same thing as the 300 but it only reads one meat probe instead of 3.  These things turn your grill into a computer controlled oven and can be quite nice in your situation.  You have wifi access and control of your grill from anywhere you have a wifi connection.
     
    There... I did it... I can't believe I just recommended that for someone!  Your case could very well warrant this recommendation!
     
    Cheers and welcome to the Kamado grilling community!
     
  9. Like
    John Setzler got a reaction from JB58 in KJ Classic II Paint   
    Well i am not switching software so please do not bring that up again.  People are gonna have to learn how to dealwith huge image files on their own before uploading them.  If you want to send me a 20 megapixel file for me to convert so it can display nicely no barking is allowed if it doesnt work.
  10. Like
    John Setzler got a reaction from freddyjbbq in Flame Boss 400   
    A new toy arrived at the Man Cave this morning.  I have a Flame Boss 200 around here somewhere also.  I am curious to see how this one performs since it is a wifi dependent controller that is controlled from a smart device like a phone or tablet.  

  11. Like
    John Setzler got a reaction from Bongowillie in Advice how to do 2 butts and a brisket and serve for 2pm   
    If you have to adhere to the low and slow mantra, you are not likely gonna make it.  Do some research on hot and fast.  I cooked an 8lb butt recently at 400f in 4 hours.  It was excellent.
  12. Like
    John Setzler got a reaction from Bongowillie in Advice how to do 2 butts and a brisket and serve for 2pm   
    If you have to adhere to the low and slow mantra, you are not likely gonna make it.  Do some research on hot and fast.  I cooked an 8lb butt recently at 400f in 4 hours.  It was excellent.
  13. Like
    John Setzler got a reaction from freddyjbbq in Trying to UP my Mac & Cheese   
    This one was good but it's still got some room for improvement... the next round of testing on it will be next week probably.
  14. Like
    John Setzler got a reaction from freddyjbbq in Trying to UP my Mac & Cheese   
    This one is not iron.. it's stoneware.
     
  15. Like
    John Setzler got a reaction from SmoovD in Cast Iron Seasoning   
    I use grapeseed oil for seasoning all my cast iron also.  In my opinion, 350 is not hot enough for that task.  I smear on a coat of oil as THINLY as humanly possible.  I wipe the pan down with a clean paper towel as best I can AFTER i have applied the oil.  I normally put my pan in the oven, close the door, heat it to 450-500°F and let it go for a hour.  I do this 3 times on NEW pans and I do one round of it on existing pans after every 3 or 4 cooks.   
     
    Put your pan back in the oven and take it to 450 for an hour and you should see a huge difference...
     
    @keeperovdeflame
  16. Like
    John Setzler got a reaction from TKOBBQ in De Buyer Mineral B Element Pans   
    These are a couple of workhorse pans that live in my Man Cave kitchen.  The don't get the love that I show some other pans like the new Finex stuff.  These pans aren't sexy.  But they ARE BAD ###. This is what I'd call a high end version of a cheap carbon steel pan.  These pans, however, are not carbon steel.  They ARE made of iron.  Just not cast iron.  You treat them like cast iron.. season them and oil them before you put them away.  These are heavier gauge than most carbon steel pans I have seen in the past.  They are also very well made.  I have had these for 3 or 4 years now and I have no complaints or gripes about them.  
     
     
  17. Like
    John Setzler got a reaction from Scott Roberts in Shun Knives   
    I picked up an 8" chef and a 6" boning knife from the Shun Classic line at Atlanta Grill Company to try out...
     
  18. Like
    John Setzler got a reaction from glenn3 in "Finex" High End cast iron cookware   
    Those look nice but you might want to reconsider the size.  If you are just using it for searing and pan frying it would be fine but if you are working with any recipes that are tailored for a specific pan size, these pans are gonna be too large for the recipe.
     
  19. Like
    John Setzler got a reaction from KismetKamado in Shepherd's Pie on the Alfa   
    This Alfa wood fired oven is becoming a bit of an addiction for me.  I made Alton Brown's "Good Eats" Shepherd's Pie recipe in it earlier this week...  The results were nothing less than outstanding.  
  20. Like
    John Setzler got a reaction from ckreef in Shepherd's Pie on the Alfa   
    Agreed.  I am becoming quite fond of this oven.  I was planning to cook a boston butt on it this coming week buy my work schedule just got 2 days added to it so I may or may not have time.  
  21. Like
    John Setzler reacted to Pigfqr in "Finex" High End cast iron cookware   
    Mainly for steaks and big double batches of biscuits and gravy.  I think I'm going to hold off though.  It is a bit expensive.  Also I have been hoping that the le creuset 13" skillet, which is currently a williams and sonoma exclusive, will show up at the local le creuset outlet store.
  22. Like
    John Setzler got a reaction from KismetKamado in Shepherd's Pie on the Alfa   
    This Alfa wood fired oven is becoming a bit of an addiction for me.  I made Alton Brown's "Good Eats" Shepherd's Pie recipe in it earlier this week...  The results were nothing less than outstanding.  
  23. Like
    John Setzler got a reaction from TKOBBQ in De Buyer Mineral B Element Pans   
    These are a couple of workhorse pans that live in my Man Cave kitchen.  The don't get the love that I show some other pans like the new Finex stuff.  These pans aren't sexy.  But they ARE BAD ###. This is what I'd call a high end version of a cheap carbon steel pan.  These pans, however, are not carbon steel.  They ARE made of iron.  Just not cast iron.  You treat them like cast iron.. season them and oil them before you put them away.  These are heavier gauge than most carbon steel pans I have seen in the past.  They are also very well made.  I have had these for 3 or 4 years now and I have no complaints or gripes about them.  
     
     
  24. Like
    John Setzler got a reaction from KismetKamado in Shepherd's Pie on the Alfa   
    This Alfa wood fired oven is becoming a bit of an addiction for me.  I made Alton Brown's "Good Eats" Shepherd's Pie recipe in it earlier this week...  The results were nothing less than outstanding.  
  25. Like
    John Setzler got a reaction from KismetKamado in Shepherd's Pie on the Alfa   
    This Alfa wood fired oven is becoming a bit of an addiction for me.  I made Alton Brown's "Good Eats" Shepherd's Pie recipe in it earlier this week...  The results were nothing less than outstanding.  
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