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In2Fish

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Everything posted by In2Fish

  1. Ok, since I’m new to the forum, I was encouraged to post some of my cooks, this was from last weekend. After seeing John Setzler’s video and another recent posting, I decided to try Peach and Rosemary Pork Tenderloins. I couldn’t find peach preserve, and used Peach-Mango preserve instead. So for last weekend’s Saturday cook I made Peach-Mango-Rosemary glazed pork tenderloin, orange chipotle shrimp, grilled corn, and a nice side fresh fruit salad with fresh picked mint from the herb garden. Sunday (no pics sorry) all done on the Big Joe included - homemade flour tortillas, grilled corn salad, Adobo-achiote marinade skirt steak, Mexican roadside chicken, Yucatecan pickled onions (not grilled). My wife and kids just loved both meals, which further validates the Big Joe purchase was sooo worth it.
  2. Welcome to the forum from another Virginian !
  3. Thx Dsarcher - I took a few pictures from last weekend. I will post a couple soon.
  4. Welcome to the forum, I just joined today. I've only had a Kamado Joe since December and just love it. David
  5. I saw this posting yesterday, and could not pass up deal on the RO, The only downside is that I have also just stocked up on 10 bags Kamado Joe lump bought at the Costco roadshow. So w/ 350lbs of lump, I think I good for a little bit. David
  6. Thanks for the nice Welcome from everyone. RWalters - yes, the Kamado is very different from a stick burner, I love the temperature control on the Kamado. 75tranzam - Richmond is not far, and Chantilly is a stones throw away. David
  7. Hello Kamado Fans. I've been lurking for a while now, and it's time to join the fun. I've been a stick-burners for about 15 years, and bought a Kamado Joe this past December. Wish I had bought a Kamado years ago. David
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