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Lumpy_Coal

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  1. Like
    Lumpy_Coal got a reaction from KJKiley in Cause Veggies Need Grilln’ Too   
    It’s not all about the meat.  

  2. Like
    Lumpy_Coal got a reaction from Nnank76 in Cause Veggies Need Grilln’ Too   
    It’s not all about the meat.  

  3. Like
    Lumpy_Coal got a reaction from ckreef in Cause Veggies Need Grilln’ Too   
    It’s not all about the meat.  

  4. Like
    Lumpy_Coal got a reaction from ckreef in Reef's Lump Comparison   
    Nice comparison! Far better then the one I did between Fogo Super Premium and Royal Oak.  I did mine by weight and found that a pound of charcoal is a pound of charcoal and thus the comparisons were so close that I could not justify to myself nor my wife the need to spend over double for premium charcoal.  
  5. Like
    Lumpy_Coal got a reaction from dh14ster in Couple of injected chickens.   
    Wife picked me up an injector, first time ever using one.  I did two chickens, one I injected with garlic and butter and the other I injected with butter and Franks Red Hot. They were good but I thought I’d notice the hot sauce and the garlic more.  Any tips and tricks?

  6. Thanks
    Lumpy_Coal reacted to skreef in Couple of injected chickens.   
    Nice cook
  7. Like
    Lumpy_Coal got a reaction from CentralTexBBQ in Couple of injected chickens.   
    Wife picked me up an injector, first time ever using one.  I did two chickens, one I injected with garlic and butter and the other I injected with butter and Franks Red Hot. They were good but I thought I’d notice the hot sauce and the garlic more.  Any tips and tricks?

  8. Like
    Lumpy_Coal got a reaction from mliebs in Dizzy Duck   
    Thought I’d try roasting a duck on the joetisserie today.  First time ever roasting a duck so I’m don’t even know if I like it but it looks good. 

  9. Like
    Lumpy_Coal got a reaction from skreef in Couple of injected chickens.   
    Wife picked me up an injector, first time ever using one.  I did two chickens, one I injected with garlic and butter and the other I injected with butter and Franks Red Hot. They were good but I thought I’d notice the hot sauce and the garlic more.  Any tips and tricks?

  10. Like
    Lumpy_Coal got a reaction from KJKiley in Dizzy Duck   
    Thought I’d try roasting a duck on the joetisserie today.  First time ever roasting a duck so I’m don’t even know if I like it but it looks good. 

  11. Like
    Lumpy_Coal got a reaction from CentralTexBBQ in Dizzy Duck   
    Thought I’d try roasting a duck on the joetisserie today.  First time ever roasting a duck so I’m don’t even know if I like it but it looks good. 

  12. Like
    Lumpy_Coal got a reaction from daninpd in Dizzy Duck   
    Thought I’d try roasting a duck on the joetisserie today.  First time ever roasting a duck so I’m don’t even know if I like it but it looks good. 

  13. Like
    Lumpy_Coal reacted to Scott Roberts in Weber Q 100   
    New burner tube, new grates and new color= Baby blue Q
     
    Scott



  14. Like
    Lumpy_Coal reacted to Scott Roberts in Weber Q 100   
    I love 
    Based on the way the grill looked saving those grates would be out of the question.
     
    Scott
  15. Like
    Lumpy_Coal reacted to ckreef in Reef's Actual Camp Cooking 5-2 & 5-3-20   
    Georgia's shelter in place order expired Thursday night at midnight. So we had a impromptu trip this weekend to a local rv park. Grabbed a few groceries from the house and headed out after work on Friday. Great weather and a really nice rv park. We had a great weekend. Here are a few pictures. 
     

     

     

     

     

     
     
     
  16. Like
    Lumpy_Coal reacted to Smokingdadbbq in Plans I sketched for my table build   
    Sharing the plans I sketched out for my cedar & concrete table build to help answer questions I often get on DM.  Starting a clean thread with all the info in one spot
     
    If you are building a table for a series 1 or 2 you want to raise the platform by about 3" as the Classic III is taller.
     
    From an assembly perspective, I took a short video outlining the process to help you out.
     
     
     



  17. Like
    Lumpy_Coal reacted to Metaldan1976 in First 2 cooks.....   
    Afternoon,
     
    I've just got myself a Louisiana Grills 24inch Kamado and have just done my first 2 cooks. 
     
    First cook was 2 pizzas. Second cook was 5 pizzas and once the temperature had cooled to around 300f I put a small gammon joint in. The kids and wife said it was the best pizza they have had!!
     
    This is what I did, any advice for future is welcome.....filled the firebox up to just above the air holes and lit the lumpwood, put the heat deflector in with the pizza stone on top of that with a small gap in between using small parts of copper piping, after about 5 minutes I put the lid down, opened both the top and bottom vents fully and left it for around 45 minutes so the heat had been sitting at around 650f for a while then put a little cornmeal on the stone and put the pizza on.
     
    The first cook I cooked 2 pizzas and cooked them for around 7 minutes which was probably a little too long but they still tasted great. The second cook I cooked 5 pizzas so I put a little more lumpwood in and cooked them for around 4/5 minutes each and they were incredible. 
     
    Once the pizzas were done I left the lid up for a while and when the temp was stabilised at around 300f I put a small gammon joint in which I have just had for lunch and was really good.
     
    Like I say any advice welcome on things I am doing wrong would be appreciated. 
     
    What is the best way to cool the kamado down so I can stabilise it at a different heat to do a second cook?? I was just guessing with the way that I did it.




  18. Like
    Lumpy_Coal reacted to BURGER MEISTER in A Bit Confused   
    I finally had to kick the  Kamado FB group to the curb.  Too much drama and testosterone floating around.  
  19. Like
    Lumpy_Coal reacted to mbellot in The Old Charcoal Debate   
    Ouch!
     
    I'm still living off the 30lb bags of Western for $10 + tax from Wally world, but even so I don't remember paying more than ~ $0.60/lb for R.O. lump.
  20. Like
    Lumpy_Coal reacted to Golf Griller in A Bit Confused   
    @Lumpy_Coal I send John a set amount every 3 months through PayPal to help support this site. I don't use Facebook, so that was not an option for me. There are a number of members here that are not on Facebook.
  21. Like
    Lumpy_Coal got a reaction from Scott Roberts in Wok-a-wok-a   
    I’ve had my Lodge cast iron wok for a while now and used it many times on the stove, this is the first time using it on the kamado.  It worked very well. I let the kamado get to about 450 before I put the wok in to heat up.  When I got to where I was opening and closing the dome often I pretty much closed the bottom vent to keep from going nuclear.  It went very we and I was impressed.  I don’t know if this falls under authentic wok cooking but it’s how I did it and we like the results. I love how the ring in the D and C rack holds the wok. My only complaint is that Lodge cast iron isn’t as smooth as I’d like, I may have to remedy this. 



  22. Like
    Lumpy_Coal reacted to Family_cook in Wok-a-wok-a   
    Nice.  Not doubting that you might have the tools to get it done, but smoothing cast iron which has a Rockwell surface of 75+ is hard  to do.  
  23. Like
    Lumpy_Coal reacted to len440 in Wok-a-wok-a   
    Tasty looking dinner wonder if i could use my hammered carbon steel wok on the same set up
  24. Like
    Lumpy_Coal reacted to retfr8flyr in A Bit Confused   
    We begged and John decided to keep it open. The forum always needs support, everyone that enjoys this forum should kick in a contribution, no matter how small, so that John can keep it running .
  25. Like
    Lumpy_Coal got a reaction from KismetKamado in Wok-a-wok-a   
    I’ve had my Lodge cast iron wok for a while now and used it many times on the stove, this is the first time using it on the kamado.  It worked very well. I let the kamado get to about 450 before I put the wok in to heat up.  When I got to where I was opening and closing the dome often I pretty much closed the bottom vent to keep from going nuclear.  It went very we and I was impressed.  I don’t know if this falls under authentic wok cooking but it’s how I did it and we like the results. I love how the ring in the D and C rack holds the wok. My only complaint is that Lodge cast iron isn’t as smooth as I’d like, I may have to remedy this. 



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