shuley

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shuley last won the day on November 23 2016

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About shuley

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  1. I second a good instant read thermometer I love my thermopen. While I don't have a KJ I really like black diamond/charbroil center cut but I only buy it if it is on sale. Sent from my iPhone using Tapatalk
  2. Nice cooks. I gotta do a taco bar party one of these days- a lot of the stuff you can prep ahead and I like to be pretty much done with cooking by the time guests arrive. Little things like slicing and pulling are fine- but not real cooking Sent from my iPhone using Tapatalk
  3. Love rotisserie. So many things benefit from it. Sent from my iPhone using Tapatalk
  4. I love doing stuff like this. Awesome experiment. I wish you could be my friend lol Sent from my iPhone using Tapatalk
  5. I prefer black diamond or charbroil center cut. Apparently it is the same thing, just packaged differently. I only buy it on significant sale, it seems to be a rip off at its regular price. Then I heavily stock up Sent from my iPhone using Tapatalk
  6. I also came from a Weber gas grill. However, I was definitely not prepared to make a major financial commitment because I was not sure I would like dealing with charcoal- lighting, cleaning,etc. I also wasn't sure how often I would use it because at the time I was only grilling appropriately 1 time per week, and pretty much never in winter. I thought people spending 2 grand were nuts. So I got an Akorn, with the expectation of using it once per week or two weeks. It was about a $300 investment. Within weeks I was hooked. I found myself using it almost every time I cooked. It was great for a Variety of cooks and I found that when I cooked on it I loved the flavor and moisture in my food. I still thought real ceramics nuts were crazy. I saw all of the posts with cracked fireboxes, needing to repair gaskets, and what seemed to be far more charcoal consumption. I couldn't understand why anyone would want to pay more for that. I figured I'd just replace the Akorn every 5 or so years or as needed. So you can see I had a weird perspective. The. I started reading about KKs. They were outrageously priced, but came without the issues that most ceramic grills have. I figured maybe for a major anniversary I would get one. But then I kept going back to it and my husband offered to buy me one. I got it last spring and I have loved it so much. I really think you will be happy with whatever decision you make- lots of users post lots of great cooks on every major brand of kamado style grill. KJ and BGE seem to be quality products that have very loyal fan bases. If I were to decide between the two I am fairly certain I'd go with KJ just because I feel like you get more accessories for your dollar. However, I might consider an Akorn if you aren't sure that you will love kamado cooking, it will not be a one grill for a lifetime product- that is for sure. But it is priced much more like a regular grill. Sent from my iPhone using Tapatalk
  7. Congrats! And why is this "crossing the line"? Sent from my iPhone using Tapatalk
  8. Chick fil a Sent from my iPhone using Tapatalk
  9. Hmmm. I am curious about this. I soaked mine this weekend and a guy from work is asking me to smoke him one- not sure whether I should go through the trouble (well, mess really) of soaking his. Sent from my iPhone using Tapatalk
  10. I've been doing a variety of cooks (as usual). Trying to get better at posting. I always seem to see something on here that gets me in the mood for something so hopefully I can do the same for someone else. First, "Chicago style pizza" from ATK which I now know is not authentic because if the cornmeal. It's still a tasty pie.... Current favorite veg Best salmon to date Steak and spaghetti night. I learned the valuable lesson to never go below 1.5 inches in thickness. They were cooked the the right IT but I couldn't develop the crust in time to maintain that IT. I have 2+inch steaks that I am going to do an experiment on later this week I gave ckreef's cracker crust a whirl and I was surprised how much I liked it and how filling it was. It's not an imitation crust because it comes together so quickly, it's something all on its own. I'll definitely be doing it again. Family loved it I smoked two corned beef points on Saturday. Turned out pretty well but you definitely can't taste the smoke as well as regular brisket. I just realized that last plate looks a little sad. It was tasty and we had some delicious bakery bread with it as well.
  11. Prior to getting a rotisserie spatchcock was my favorite way to cook any poultry. Love how evenly everything cooks Sent from my iPhone using Tapatalk
  12. I keep thinking about spinning a rib roast..... I love the crust so much from a good sear though. Sent from my iPhone using Tapatalk
  13. The best answer is: any kamado will produce awesome food if you know how to use it. Take a look at any of the many brands represented on this forum and you will see some awesome food coming off of virtually every major brand. I wasn't so sure I'd love this type of cooking so I went cheap at first and got and Akorn. I loved the food so much and was using it so often that about 6-8 months later I bought a kk. I woulda told you you were crazy if you told me I was going to do that. But for me, it was worth it. Sent from my iPhone using Tapatalk
  14. Mmmm. A grillfriend. That sounds like fun lol. Anyway glad to see you posting. Sent from my iPhone using Tapatalk
  15. Awesome!!! I try to be supportive of my hubby's hobbies because he is so supportive of mine!! Sent from my iPhone using Tapatalk