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  • Location:
    York, pA
  • Grill
    Kamado Joe

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mstewart39's Achievements

  1. I'm going to be cooking 2 fatty's for a get together this weekend. One I believe will have onions & peppers on the inside. (Unless someone convinces me otherwise.) I'm looking for ideas for the 2nd. One person at the party cannot have dairy or gluten. So no cheese. She mentioned that she's a big fan of olives. Anyone do any olive / something stuffing for a fatty? I'd welcome all ideas. Thanks in advance!
  2. So I got up at 6am yesterday to make Clay's Pulled Beef BBQ. I have to say, this is an amazing recipe. I don't bother with the tomato based sauce but other than that I followed the recipe word for word and it was amazing. But that's another thread. My problem is that I couldn't open my Big Joe!!! It was in the mid 20's with a "Real Feel" of 19 degrees, so sure it was cold. But I couldn't get the Big Joe open. I tried a hair drier for about 10 minutes but it wouldn't budge. I didn't have it covered, which was obviously my mistake. I had to wheel out my Akorn, which still did a wonderful job. Has anyone else had this issue? Does this basically mean that I have to cover it all the time? The reason I didn't cover it was that I had it covered for about 2 weeks in the very rainy spring (I travel for work and don't get to use it all the time.) and I had a huge mold issue. I figured that the cover made it difficult for any of the moisture to leave, and it caused an environment for mold growth. I had to do a long, hot burn just to get rid of all the mold. So my answer was to leave it uncovered, but now I have learned I can't do that! I'm going back to covering it for now. But has anyone else had this issue? I didn't want to force it because I didn't want to rip the gasket. But that was a bummer!!
  3. They're amazing. I have a lot of family in Buffalo. We go camping in the Adirondacks every summer. Someone is always tasked with bringing the Sahlen's hot dogs. Cooking them over an open camp fire is simply wonderful. They pop and split perfectly. They are by far my favorite hot dogs.
  4. KamadoJoe KJ23RH Classic Joe Grill on Amazon for $696. https://www.amazon.com/KamadoJoe-KJ23RH-Classic-Joe-Grill/dp/B00IIUO06Y/ref=cm_cr_arp_d_product_top?ie=UTF8 This is the old version, but that seems like a really nice price.
  5. That looks perfect!!! I'm struggling with whether I want to do beef (which I do a lot because I love it and so does she) or seafood. I know she likes most seafood as well, and that doesn't typically take as long to cook. I was thinking of doing crab-stuffed-something, but I haven't come up with the "something" yet.
  6. My wife turns 40 this weekend, so I want to have a special dinner for her and some family. Unfortunately, the weekend is pretty well slammed with Father's Day events, so I'm going to have people over on Monday. I need some ideas for something that can feed about 13 people, but can cook relatively quickly or can be made-ahead because I need to come home after work and do the cooking. One thought was to do a beef wellington. I'm not sure what part if that I can make ahead. (And it may be risky to do that on a week night for 13 people when I've never made it before.) Does anyone have any other ideas? Suggestions? She likes most anything. But I want it to be pretty unique and special for her 40th. She likes short ribs, but her favorite to this point have been sous vide short ribs. So that's a consideration, but I've never done that physically large of a sous vide cook! I'm not sure what container I'd have for a 48 hour sous vide for 13 people. Thanks in advance for the input!
  7. My girlfriend used to like medium-well-ish steak. (I like rare.) Now that she's had my kamado reverse sear steak she's eating medium-rare steak. So that's a step! She won't order steak in a restaurant anymore. Here's my extremely easy method: 1. Buy pretty good steak. Her favorite is filet. I really like it too, so that's what I typically get. 2. Make sure it's thick. 1" is the thinnest steak I'd even consider. I prefer 1 1/2" - 2" especially for filet. 3. At least 2 hours before you want to start to cook it, sprinkle salt on both sides of the steak, put them in the fridge covered. 4. Start the smoker and try for 225 degrees. (But don't worry if it's anywhere close.) I like adding a chunk of mesquite. It's a strong smoke but you only have it smoking for about 30-40 minutes. 5. Take the steaks out and pat them dry with a paper towel. The salt draws a LOT of moisture to the surface. 6. Cook the steaks with a probe to get them within 10 degrees of your goal temp. I take mine off around 117. But you can take yours off at 120 and leave other steaks on longer. 7. Remove the steak, cover and set aside. Open the vents fully and let the grill get at LEAST 500 degrees. I like even hotter. 8. Sear the steaks for 1 minute per side. I typically turn them at 30 seconds so I get the cross-hatch pattern. That's it. No other seasoning. Just the salt as the dry-brine. A little bit of smoke and the actual beef itself is all that you need. The salt really brings out those flavors.
  8. OK, now that makes perfect sense. Thanks! (I feel silly that I didn't think of that...)
  9. I'm confused by your graph. I have the Big Joe (and love it.) I see a few times when your pit temp appears to be around 220, and within 15 minutes it's around 160-170. Mine physically can't do that. Unless I put a block of ice in there, nothing will cause the temperature to drop that quickly. Does the air blowing initially reduce, and then increase the temps? I'd love to see a similar graph without the controller. I'm on the fence with a controller. The geek in me wants one, but I'm not sure the Big Joe needs it. When I used the Akorn all the time I would have loved one, but I'm not sure I'd need it on the BJ.
  10. 3 Racks fit easily. I feel that you may be able to figure out a way to make 4 fit but it would be tight. I would use my second level if I needed 4. (I got the Grilla Grills Kong Upper Grate and it works well. https://store.grillagrills.com/collections/kong/products/upper-grate-1) You'll probably want to get a rib rack or second level rack.
  11. I think there will be times when you want more space. I sure did on my Akorn, But before you buy a second kamado (...I say that even though I have the akorn and the Big Joe) you may want to try the expander. https://www.amazon.com/Kamado-Joe-KJ-SCS-Stainless-Expander/dp/B003EV6MIG/ref=sr_1_4?ie=UTF8&qid=1523538689&sr=8-4&keywords=kamado+joe+expander I even have a second rack for my Big Joe and I use it probably 20% of the time. That won't help with a large brisket, but it will allow you to do a lot of ribs, and it will also work nicely for putting a drip pan under a pork butt.
  12. Let the kamado heat up naturally. You'll have white billowing smoke while it's heating up. You don't want to cook with that. A pretty strange test I do is I basically shove my face in the smoke. If it burns my nose and makes my eyes water, it's not right yet. If I can smell the sweet hickory / apple smoke, it's ready. If you want 250 and it settles in nicely at 24 or 260, I usually just leave it alone. I hate trying to chase a specific temperature. I am more going for a "close" temp and I modify the time accordingly. And I pretty much always start with a relatively full load of charcoal. It's easy to re-use if you have any that doesn't fully burn. Just close up all of the vents and it will go out. I would tend to over-cook ribs in the beginning. Don't do that. The bend test is great. It's nice to make sure your ribs still have a little bite to them. I typically do the rub for about 2 1/2 - 3 hours and then spray with Apple Cider Vinegar and bourbon a few times for an hour or so. Then I spread honey on the ribs for the last hour or so just to let them get sweet and a little sticky. Good luck. You'll love the Big Joe!!!
  13. I use a temp probe to get me close, and then try to make sure it's probe tender. That's what I'm not good at. But this weekend my temp probe inside was reading right around the 195 range, but I must have been somehow reading wrong. Because I went out to check for probe tenderness and I was reading 208, 212, depending on where I was. The brisket was dry. It tasted wonderful. We made nachos with it last night for dinner and they were great. But it needed sauce the first night. I feel that I need to try next time with no probes at all. I'll just go by look and feel. I was spraying to add a little flavor, and this thing looked BEAUTIFUL about an hour or so before I took it off. I wish I would have started with the probe test at that point. Because by the time I took it off, it was pretty much a shriveled mess. I let it rest for about 3 hours wrapped in foil, and when I opened it up the foil was still completely dry. THAT'S a bad sign... I'm working on it. I usually know what I do wrong. I just need practice.
  14. I've never cooked a flat, only ever full packers. I could fit about a 12+ lb brisket in the bandera diagonally. I was trying the "hot and fast" brisket, but it certainly wasn't my best. I need to practice. I've found even with my kamado that brisket is my downfall. (I cooked a pretty bad one this weekend!) I struggle with knowing when to pull it off. And yes, the Big Joe is sort of cheating. Yesterday I did a 9 pound (after trimming) brisket on the Big Joe and once it settled in around 260, I never had to touch anything ever again. (Although I wish I would have pulled it off about a half hour before I did...)
  15. Thank you, yet again, for a great idea. I changed just 2 things. I used the orange marmalade and bourbon (my favorite) for the glaze, and I just cooked mine on the grate with a drip pan and without covering it. This was probably the best ham I've ever had. The smoke really does come through, especially on the edges. And the orange / brown sugar / bourbon mixture was awesome. This is the way I will cook ham from now on. Thanks a lot!!
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