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Bgosnell151

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Everything posted by Bgosnell151

  1. I rn in the hotter side compared to most, but not that hot. I have found, and this just may be me, that going over 325 didn’t give me an even cook. The center of the butt always took much longer and the outside became over cooked.
  2. The other thing I would do is put carrots, cabbage, and potatoes in a pan on the X rack.
  3. I would go indirect with it. I don’t think you’ll find a need for spraying it down before wrapping, maybe a little butter in the wrapping.
  4. used to have a Maverick and while the bluetooth isn't the best, it isn't too bad. For $19, it is an absolute steal!!!
  5. tying them... you are a genius. they take up way less room once you do that.
  6. Mine is a 5 Qt Dutch Oven, which for scale, the lid is a 10.25" skillet. I, too, do all of the cooking in my household and don't have anyone else prepping the sides. The benefit of the kamado grill is that you get the temp to where you want it, and can then go about doing anything else you need to do.
  7. Nah, don’t think this one is. I’ll take a pic of it and post, but she’s in rough form for cooking... but outstanding storage form. The spot is right in the middle of the lid and is about 4 inches in diameter.
  8. I tend to agree with CentralTex here. You may be pulling it off the grill to early or not resting it long enough. Most of my butts go to 205 F before I feel they are where I need it to be. Then it gets wrapped in aluminum foil twice, two towels, and into a cooler that I preheated with hot water. It typically stays in there for 3-4 hours. *That 205 temp varies depending on the but. I want it so I’m nervous it’s going to fall apart pulling it off the grill
  9. This post is awesome. I haven’t used my gas grill more than once since getting my KJ other than for storage. I fear that it may be beyond its cooking days with the inside paint peeling.
  10. Here is a few meals I did on my KJCII. I find that cooking the veges under the meat creates more flavorful veges. It’s tough to see the carrots under that meatloaf, but they are there.
  11. I really need to master this whole pizza making thing... they look fantastic!
  12. Its amazing how bad some places can screw up something so simple!
  13. I should have been more clear. They are on the grill, the row under the meatloaf.
  14. Topped off with some homemade BGQue Sauce and back on for 15 minutes. Lunches are done for the week.
  15. As she stabilized, I cooked up some wings for lunch.
  16. Put together a quick meatloaf and threw it on the KJ. 50/50 spicey sausage and ground beef. Added some garlic, oregano, Worcestershire sauce, bread crumbs, an egg, and sautéed peppers and onions. It’s on now, so I’ll keep you posted. If you look closely enough, you’ll see some carrots under there.
  17. I’m just giving you a hard time. It really does make sense.
  18. OK, so now I’m starting to really get annoyed with you constantly making me feel Kamado challenged. First the getting it to temp faster tip, now the cooling it faster tip. JUST STOP SHOWING OFF!!! that looks fantastic!
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