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Brick Pig

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Brick Pig last won the day on May 19 2019

Brick Pig had the most liked content!

About Brick Pig

  • Birthday 10/19/1963

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  • Location:
    Hackettstown, NJ
  • Grill
    Kamado Joe

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  1. After ~30” of snow last week, another 3” on Super Bowl Sunday, and an inch & a half more this morning, with only a little bit of melt in between, I haven’t seen any sign if the little guy for days.
  2. Look what was waiting under our metaphorical tree when I got home from work last night! ("Metaphorical" because we haven't actually put our tree up yet.) Long-term, I probably won't keep it in front of the TV....
  3. Looks delicious. Sometime in the late '90s I went through a phase where I stopped eating tomatoes for a few years. (Except for pizza/spaghetti sauce.) I have no idea why I did that, and since then I have endeavored to make up for the lost time. Can't get enough of them. They don't like me very much, but I LOVE them.
  4. As a rule, we eat pretty simply. Almost every meal is a protein, a starch (usually potato), and a green vegetable (usually broccoli) or salad. Other than the protein, the only real variation is how the potato is cooked and the dressing for the salad, which I often make myself. We often make some sort of dressing for the broccoli, too. For the last 13 years, we have hosted two other couples for a dinner on or about New Years. With very few exceptions, that’s the only time I really plan a full menu. Basically I just try to make the appetizers contrast the meal. For example, if the ma
  5. This topic may be dead at this point, but I wanted to pop in here and say these are the clips I got from Amazon, and they worked for me. I had to un-bend them just a bit to make them grip the dome probe tight enough to not fall off, but otherwise they were just right. https://www.amazon.com/gp/product/B07YGNDVMG/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
  6. Sometime over the years we started adding chicken to this basic pasta e fagioli recipe, and it popped into mind when I read this month’s soup challenge. So here goes: First, I spun a chicken on the Joetisserie. Simple injection of melted butter, salt, and garlic powder, and then sprinkled outside with salt and pepper. Smoked at 325°F with three small chunks of cherry. While the bird was spinning I gathered all my soup ingredients, chopped the onion, and boiled my pasta. When the chicken was done, I dismantled the Joetisserie, added m
  7. Occasionally I'll stock up on the KJ when there's a Roadshow in my area, but otherwise I'm a RO guy. I don't notice much of a difference in flavor between the two, but my personal perception has been that the RO burns hotter and faster than the KJ. But John Setzler's comparison experiments in the recent past showed that this is actually not the case. Which is good, because RO is cheaper and much more readily available to me.
  8. I just received some of the clips from Amazon, but I haven't had the time to try them out.
  9. Huh. Well, if that's the case, I guess mine is still under warranty. Bought my Big Joe in May 2016.
  10. Thanks. I figured as much, but I can’t lay my hands on my warranty info since my last move.
  11. I have a Big Joe classic (or whatever the original model is called), and the ash drawer has been cracked for some time. Today I noticed there’s a hole in it now about the size of a dime. Not a huge deal, but does anyone know if this is a warranty replacement item? Or do I just have to buy a new one? Thanks.
  12. Another vote for direct. I cook them just like a hotdog, moving them around fairly frequently for even color and to prevent burning. I've never checked a sausage for an internal temp, but I like them to be just starting to split so there's very little danger of me under-cooking one.
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