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Everything posted by JoeC

  1. First try smoking a chuck roast like brisket. Usually I’ll use a chuck for pulled beef. Don’t think I’ll be doing that for a while. Came out great! Was 8 degrees here in Jersey today. So hooked on my new KJ, I’ve cooked on it the last three days in freezing conditions.
  2. First time smoking any turkey. Came out very moist with a nice bite on the skin.
  3. First cook on the new KJ. Unfortunately, only had time to do some wings real quick, but damn were they good! Made an Alabama white sauce to go with the smokey blackened wings.
  4. Today is the first chance I have to fire her up and it's snowing. I just said to my wife leaving the house this morning, this is so unfair! I've had it for a few days now and haven't been home. I think tonight, come hell or high water, it's on!
  5. I was hoping to get a response from our neighbor to the north. Thanks!
  6. Not new to Kamado Joe, but have never cooked on one in the cold temperatures. My question is, is it best to start your fire a certain way, are there certain temps you don't want to reach... concerned about the affects and potential for cracking. Any info would be greatly appreciated.
  7. I framed it and put it on the wall in the family room under the kid's baby pictures.
  8. Haven't posted in quite some time due to the hectic cartwheel of life... career, young kids, just everyday living. So yesterday I got real lucky and hit a home run like no other! As many of you I'm sure have seen my post on Facebook, I scored a Classic II yesterday for $191. Still can't believe it myself! They were looking to get rid of their last one for $299, somehow I got him down to $200. Needless to say, I'm thrilled to jump back into it and get busy with some new cooks. Hope everyone has had a great start to the new year. Unfortunately my resolution will have to be put on a brief
  9. Your run of the mill bolognese, but I add some juice from a jar of cherry peppers to the pot. What a difference it makes! Topped with a little sharp provolone.
  10. Forget the picture, I'd say you got that cook perfectly!
  11. This is one of those great dishes to incorporate leftovers like pulled pork or brisket. Good job.
  12. I would love to, but we are out of the house during kitchen renovations. I won't have anywhere to cook for weeks.
  13. I'm in Monmouth County and was wondering the same. Have you tried Restaurant Depot?
  14. I hear ya! I told a friend that I had some ground venison for them, and it's the last in my freezer... Wishing I kept my big mouth shut.
  15. Thanks guys. I'll let you know what I end up doing.
  16. This weekend's cooks consisted of venison burgers with pepper jack, baby greens, red onion, and a honey Sriracha sauce. And a meatloaf wrapped in a bacon weave. Side salad was a vinegarette with sliced apples and toasted walnuts.
  17. Anybody do anything different with their backstrap? I usually do it chicken fried and looking to change it up.
  18. My oldest, 4, went to a birthday party on Saturday for a classmate. A pretty cool concept, the place offers cooking classes to children. I believe it's called The Little Chef's Academy. They each made their own pizza and then a cupcake. Anyway, she's been in this cooking mode since. Yesterday morning she wanted to make dough, so I figured we would put it to use, so we made some empanada dough and stuffed them with chicken and cheese. She was thrilled and they came out pretty damn good! And I was even happier cause she did the majority of the work on her own. Start em young!
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