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Everything posted by Ross
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Welcome!!! You will enjoy your new kamado. Look forward to hearing more about it.
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Thanks it was, indeed. Sent from my iPhone using Tapatalk
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Cooked it on my old Vision kamado. It was a tight fit.. but it worked out... yes, a heat deflector was used... Sent from my iPhone using Tapatalk
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Thanks jack... I will experiment with this cut in the future... my thoughts are extend the brining time by a couple of days, limit the rub to salt, pepper, onion and garlic powder. Cook time seemed about right., starting at 210° with lots of smoke and slowly bringing up to 309-325° range ...5?hiura there, then shut vents and kept it in for another hour... seemed perfect ... great flavor. Not sure if I'll do a regular store ham again... Sent from my iPhone using Tapatalk
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Thanks, CG... it was very tasty .... Sent from my iPhone using Tapatalk
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Thanks, Philpom, and likewise on your holiday dinner. Sent from my iPhone using Tapatalk
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The rub was a gift from my son, and I was sure to use it out of appreciation... they all loved it....
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The corner of slow and low - Christmas!
Ross replied to philpom's topic in Kamado Cooking and Discussion
Love the road sign... Sent from my iPhone using Tapatalk -
Only mistake I used a rub high in sugar and it got darker char than I wanted ... but flavor out of this world.. Sent from my iPhone using Tapatalk
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Good thanks! Like ham on outside, loin in middle . Sent from my iPhone using Tapatalk
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Thanks Marty.. I'm thinking it's not going to take forever. Will monitor it. Sent from my iPhone using Tapatalk
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Anyone who's done one: or similar.... what kind of cooking time am I looking at to achieve objective in previous post? Trying to get an estimate for dinner time.... it weighs 22 lbs... Sent from my iPhone using Tapatalk
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My attempt at a Joetisserie Turkey!!
Ross replied to Plaid Palace's topic in Kamado Cooking and Discussion
Yes!!! Can't wait... Sent from my iPhone using Tapatalk -
Well it's on after about 15 hours brine. Seasoned with rub, skin cap trimmed a little bit but mostly on. Put on at 200° with a bunch of wine stave oak. Will get climb to 300-350°, and pull it when it reaches 160° IT... California morning sun hitting the grill.. no better way to spend Christmas... Sent from my iPhone using Tapatalk
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It's what's for dinner it's been brining for 15 hours plus. How to cook? Never done one before. Time estimate? Sent from my iPhone using Tapatalk
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Welcome! Great pick up!!!
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Welcome, mate!!! Great choice...
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Welcome to Kamado Guru, and welcome to Kamari cooking!!!!
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Welcome, and thanks for the insight. Sent from my iPhone using Tapatalk