Jump to content

Benm3

Members Plus
  • Posts

    259
  • Joined

  • Last visited

  • Days Won

    2

Benm3 last won the day on November 16 2017

Benm3 had the most liked content!

Profile Information

  • Location:
    Arlington, VA
  • Grill
    Pit Boss

Recent Profile Visitors

2,558 profile views

Benm3's Achievements

  1. Take a hammer to it and break it into smaller pieces....
  2. Received my order today. I ordered 320 pounds so it was shipped on a pallet so was in amazing condition.
  3. Just spoke to Atlanta Grill Company. They had to stop the discount as I guess it was not adhering to MSRP rules. Certainly doesn't create the draw the purchase from them if I am paying full retails, I can purchase from anyone.
  4. Hey John, I did and it remained at full price. Not sure if something is not functioning on their cart. I remembered when I added it in before and I went to check out it deducted the 500. I just double checked and it was at full price plus tax too. Miss my Kamado.... Ben
  5. I lost my last Kamado to my ex in a divorce. Looking to replace it with a KJ Big Joe III. Atlanta Grill Company used to have the Big Joe III for 1999, but the code no longer works. Anyone selling at the price? Will buy today.
  6. Here are some pics of the burner. I neglected to take pictures of the pizza. Next time.
  7. Finally had a chance to use the gas burner last night. I'm still getting used to it. It's almost too efficient and makes the oven too hot at full blast. I will be experimenting on turning it down a bit or adjusting the flame once the pizza goes in. I will see stone temps close to 900+ which was way too hot and created a bit too much charring, but the ease of heat is incredible. This is the way to use this oven, much less finicky, just turn it on and it heats without having to worry about adding more fuel in and then dealing with temp fluctuations from the amount of fuel added.
  8. I received my gas burner yesterday. It looks nice. Have not had a chance to fire it or cook with it. Plan to do some pizzas this weekend. This gives me the ultimate convenience as well as temperature control that you just can't get with pellets of charcoal/wood. I'm pumped to try it out.
  9. John, Did you buy this or was it offered to you free to review? I'm still on the fence on which pellet to get. I think I have narrowed down to 3, Traeger Timberline, RecTec (really like how they have added wifi and pricepoint), and the Mak ( I have a hard swallowing the price point)
  10. It’s at the Fairfax one. Pentagon city is where I go.
  11. For comparison, Amazon has the ribeyes 4 12 oz steaks for 245. So, thats 3 pounds for $245, so $81.67/pound
  12. This meat is actually quite easy to cook as it cooks "easier" than normal beef. To take any risk out of it, Sous Vide and then a sear is the best way to ensure perfectness anytime. You want a quick sear, never above MR as you don't want to melt too much of the intramuscular fat out. The meat almost melts. As I cut it down from the sub primal and was packing them into vacuum seal bags, I laid one steak on the counter that was above my running dishwasher. The small amount of heat transfer was enough to start to melt the fat. And this was only after sitting on the counter for just a few minutes. I stumbled upon this at my Costco. It was still very pricey, but I wanted to try it and the sub primal was more than 10$ less per pound than the broken down steaks. It was $18.79/pound.
  13. I recently tried this American Wagyu and Wow.......Mishima Reserve, Grade 5 NY Strips. This is right below their Ultra grade. This NY strips was incredibly tender. Imagine Filet like tenderness. This meat has a BMI of 6-7. The fat consistency is completely different than normal beef. Its very soft and melts very easily. Even body heat will melt it. It's pretty incredible.
  14. I have the Edge pro, but would recommend the hapstone as well
×
×
  • Create New...