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    Kamado Joe

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  1. It's from Chris Lilly's Fire and Smoke cookbook. I believe John may have done it as well. I will try to link it. Sent from my iPhone using Tapatalk Pro
  2. Mmmmmm these are delicious! With some roasted Brussell sprouts. Sent from my iPhone using Tapatalk Pro
  3. I got it last month as well. Putting it through its paces. Sent from my iPhone using Tapatalk Pro
  4. Next time! Sent from my iPhone using Tapatalk Pro
  5. I still had no problem eating it hah. Sent from my iPhone using Tapatalk Pro
  6. Haha yup learned that the hard way [emoji849] Sent from my iPhone using Tapatalk Pro
  7. So, first the bad. I totally overshot my target temp of 120 prior to searing and it ended up around 140 [emoji47]. I was debating about even searing it but decided what the hell. Now the good. Even though it was closer to well done it still came out delicious. Like damn. Next time I will see if they have a thicker cut. This one was more towards 3/4 of an inch. The sear from the grill grate was fantastic! The only downfall is if I wanted to do more than one steak I would have to sear them one at a time. Maybe it's time to get the half moon KJ CI griddle for my classic! Sent from my iPhone using Tapatalk Pro
  8. I actually had the heat deflectors on top of the grates above the felt line and then use a few copper elbows to place the pizza stone on top. That still must have been too much heat. I try not to put the deflectors in the lowest setting unless I'm going below 300 for low and slows. I will keep using this one until it becomes unusable and hopefully can grab the new design. Sent from my iPhone using Tapatalk Pro
  9. So I picked up a ribeye for dinner. Dusted with some garlic powder, cayenne and pepper. Slow roasting at 300 and then plan on searing on the underside of my grill grate. First time reverse searing. The steak wasn't as thick as I wanted but we will see! Sent from my iPhone using Tapatalk Pro
  10. Bravo sir! Sent from my iPhone using Tapatalk Pro
  11. Thanks, Pesto. It was more of a surprise thing. I agree I will be cooking on it until it crumbles to the point of airflow problems. My fire ring has been cracked since week 2 haha. Sent from my iPhone using Tapatalk Pro
  12. Hey all, I feel like I'm doing something wrong. My first firebox on my classic cracked into 4 pieces and I finally got around to submitting a warranty claim when I was having some odd burn patterns. Well I received the new firebox with the slot already in it. I've done about 12 cooks on it all below 400. Last night I did a pizza cook at 600 and found some fractures on the back side. Not a big deal as they are small but just wondering if I'm doing something wrong. Is 600 too high for the ceramic? Just curious on if I am doing something I should be. Sent from my iPhone using Tapatalk
  13. First, Thank you all for the replies! I love this site!!! Second, I have my plan. I will be purchasing a 15lb bird and an additional Turkey Breast as well. This should suffice for 13 people with ease. I will be spatchcocking the bird and putting that on the main grate and putting the breast on the grill extender above the whole bird. I will also be salting both birds the night before and letting it rest uncovered overnight for the skin! I'm going to wait on the baking powder until i try it on my own. I think this will do the trick!! I'll let you know how it goes the day of! Thanks, All!
  14. Good Point, In2Fish! adding that as number 4
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