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Gayton81 last won the day on March 20 2016

Gayton81 had the most liked content!

About Gayton81

  • Birthday 04/15/1981

Profile Information

  • Gender
  • Location:
    North Alabama and Panhandle Florida
  • Interests
    Family, Fishing, Kayaking, Cyber, and BBQ
  • Grill
    Kamado Joe

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  1. I'm in north Alabama...on some of the colder days close to what you're seeing, start with a small fire and bring it up slowly to whatever temp you need. All will be fine, just don't try to do a high-temp pizza cook without a good warm up. Many of us on here have cooked in freezing temps/snow without any problems.
  2. nice customization to the KJ!
  3. Looks great! Invest in a belt sander and it will help you tremendously...sanded my dual table over 84" x 35" in less than an hour. I think you can pick up a cheap-o (SKIL brand) from Walmart if you don't have one already for about $30 + belts @ 3 for $5. That wood, I would start with about 80 grit and work up to about 400 and you will probably be happy with it. I took mine up to 800 grit, but for most that's probably overkill.
  4. I will have to check out the local FL in bama. Definitely love picking up some good deals on meats.
  5. All looks great and congrats on the anniversary! I'm still thinking and loving the "After a couple hours I chopped the peppers and added them to some Bush’s Vegetarian Baked Beans (my favorite) along with some bacon", nothing like adding meat to a vegetarian dish! Love it!
  6. It wasn't an app, but a website...they don't host it anymore but you can google Charcoal Bob Cookout calculator and there is a download still available. It was a decent app, can't remember if it had for smoking foods too but it would give you the time to place on the grill so you would have it done it the time you wished to eat and would let you set multiple calculations (i.e. if you had someone wanting a well-done steak vs. another person wanting a med-rare steak). But as mentioned previously, every piece of meat is different...I've smoked a 12 lb. brisket for 18 hours and then a few weeks later at the same temperatures, smoked a 14 lb brisket for only 12 hours...
  7. So the clay pots are a traditional Asian staple (think clay pot chicken or Kho in Vietnam, Hong Kong rice bowl in Japan, bibimbap in Korea, and many more... as well as some African and Spanish dishes. (Side note, that is where the Kamado style..clay cooking is perceived to have come from by some people). But I am mostly familiar with the Asian methods (due to military travels and plenty of time spent in Asia). The clay pots actually add an aroma and flavor to the dish, and the crispy rice at the bottom is to die for! The stability of the clay pots were not hindered by the grates by any means and they are traditionally cooked over small charcoal grills for "street foods" in Asia so that many can be cooked at once (such as the picture below...the base is the actual "grill" they use on the streets). As for the stability of the Wok...I used the accessory rack (https://www.amazon.com/KamadoJoe-KJ-XR-Classic-Accessory-Rack/dp/B00MOORGX4 ) that comes with the Kamado Joe (not sure if Primo has one) which is almost an exact replica for what commercial style wok cooking is done on, and the wok is a standard carbon steel work that is preferred by commercial Asian restaurants. As for the shellfish allergy, if she is allergic to both crustacean type and mollusks both I would suggest using Hoisin sauce as it is a close resemblance without the shellfish (at least to my knowledge). Best of luck and let us know what you end up cooking. Traditional Chinese clay pot street food set up...the base pot is their grill that they use lump coal in as well just like a kamado. Traditional restaurant and Wok in use. Traditional Clay pot cooking in action.
  8. Thanks all! So I tried again at the rice last night and had a much better outcome. The directions are as follows for 2 servings: Ingredients: * 1 cup Jasmine long grain rice * 1 cup water * 2 sweet Chinese sausage or spicy if you like hot * 1 cup cured pork belly , sliced Sauce: * 1 tbsp. light soy sauce * 1 tbsp. oyster sauce * 1 tbsp. Dark soy sauce * 1/4 tsp. sugar * 1/2 tbsp. sesame oil * Green onions , chopped for garnish Instructions: 1. Slice the air-cured pork belly and sweet sausage into thin slices. Set aside. 2. Rinse the rice till water runs clear. Divide between two clay pots 1/2 cup each and then soak with 1/2 cup each of clean water for around 30 minutes. Then heat the pot with the lid off (I tried with the lid on the first time) medium fire until boiling. After 2-3 minutes and then top with pork belly and sweet sausage slices. (Add an egg at this time of you want it). 3. Drizzle 2-3 tbsp canola oil around inner edges of clay pot and the rice (this was a step not done before, and I think it helps to add to the crispiness of the bottom layer of rice. 4. Cover the pot, turn down the fire and let it simmer for 10 to 12 minutes. Rotate the pot for evenly heating can help to create more crispy bottoms. 5. Then remove move from heat and set aside for 5 minutes. 6. Stir all the sauce in a small bowl. Uncover the pot, drizzle the sauce and garnish the green onion. In all...much better results this time and will only need minor tweaking in the next few tries.
  9. So some new toys came in for Christmas and I gave them a try... a new Wok and some clay pots. The stir fry was 2 chicken breast, tenderized and sliced. Then I marinated the chicken in some home-made teriyaki and a few spices for about an hour. Next, I prepared some vegetables for the stir-fry. Then I gave the rice a shot...I just tried a recipe from online, but definitely need to adapt it to more of what I am looking for (such as the Vietnamese Clay Pot Rice & Chicken, or the restaurant Gyu-Kaku Japanese BBQ Clay Pot fried rice)...and if you ever get a chance to eat at a Yakiniku Japanese BBQ restaurant, you will love it...kind of a Melting Pot style restaurant for the "Grill your own" and Gyu-Kaku in Orlando was delicious. So on to my rice recipe I used was taken from a Hong Kong style clay pot rice recipe...as stated I need to adjust, just not sure how yet... Ingredients: 1 cup long grain rice 1 cup water 1-2 links of sweet Chinese sausage 1 tablespoon regular soy sauce 1 tablespoon seasoned soy sauce (you can substitute this with a bit more regular soy sauce as well) ½ tablespoon dark soy sauce 1 tablespoon fish sauce A pinch of sugar A pinch of white pepper I started by rinsing and then soaking the rice in the clay pot for 30 minutes. Then placed the clay pot/rice on the small Vision with high-heat and lid closed until the rice was boiling - I think this was an area that I messed up by placing the clay pot lid on the rice when it should have been left off. After the rice was boiling, I placed the Chinese sausage on op of the rice and covered again. Closed the vents a little to bring the flame down on the grill and simmered for about 10 minutes. While that was simmering, I combined the soy sauce, fish sauce, and rest of the ingredients and poured over the rice. Lessons learned: Leave lid off while bringing rice to a boil. Don't slice the meat for the initial cook on top of the rice, slice it right before you pour the sauce over the rice. And the last lesson...pour a little oil around the inner edge of the bowl to help crisp up the rice at the bottom when you pour the sauce in. Thanks for reading and looking...again I highly suggest finding a Yakiniku style Japanese BBQ near you since we are all grilling buff's on here. You will see two of the pictures are at the Gyu-Kaku Japanese BBQ restaurant. And now for the pictures... The CEO grilling on her own: My CFO and me getting ready for some good grub: The set up for the cook: And for the cook:
  10. Brother, That looks delicious. Great cook ya did there!
  11. Welcome to the Forum! You did not make a mistake that is for sure. Great kamado at the amazon deal price. Keep on this site as there are plenty of helpful friends and recipes. Also, John Setzler has a lot of great YouTube videos on the Kamado Joe channel and Chef Erick Gephart from All Things BBQ has some on their YouTube as well. Get ready to change your cooking game and break that sucker in once it arrives. There are no problems having them on a wooden deck...my Vision B sits on a wood deck in the Florida house...its in the pics on this link...
  12. That all looked really good. I see how the foil on the drip pan would work out not scorching the fat drippings...pretty genius I think. Send a few slices of that pastrami to N. Alabama!
  13. Looks good neighbor! I think I need to pick some of these up from the local butcher here in the rocket city I go to and try my hand at them. I definitely gotta get into the sou vide game.
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