Jump to content


Members Plus
  • Posts

  • Joined

  • Last visited

Profile Information

  • Location:
  • Grill
    Kamado Joe

Recent Profile Visitors

626 profile views

dmtran87's Achievements

  1. I also got a big joetisserie last weekend... But whole chickens just seem so boring so I haven't even opened up the box. I'm trying to find creative ideas as well for it...!
  2. I somehow lugged a big Joe with my Prius last year lol Sent from my Nexus 7 using Tapatalk
  3. Thanks! Still waiting for them to have big joetisseries! Sent from my Nexus 7 using Tapatalk
  4. Thanks for the heads up... Was considering ordering a big joetisserie from them since I don't know if Costco roadshows sell them Sent from my Nexus 7 using Tapatalk
  5. Hmm nearest road show to me is over an hour away. Don't want to drive there to find out there is no big Joetisserie :( Sent from my Nexus 7 using Tapatalk
  6. Has anyone been to the Costco road show recently? Been wondering if they sell the big joetisseries there. I emailed kamado Joe but didn't get a response from them. Been wanting to buy one but I really want to see it in person before purchasing... Couldn't find a place near me that sells one. Sent from my Nexus 7 using Tapatalk
  7. My thermometers are all calibrated. I think i just might be coming it for way too long. I was thinking the 3 2 1 method without the foil. Sent from my Nexus 7 using Tapatalk
  8. OK it seems like maybe I should go for a higher heat... So probably 250. Some suggested a water pan, others not. Perhaps no spritzing either. Yes they're St Louis cut., They are spares I trimmed down. Thanks for the suggestions everyone! Sent from my Nexus 7 using Tapatalk
  9. Hi guys, I feel like my rib game has taken a step back! My process. Apply rub, smoke at 225, spritz with cider every 30 minutes or so after a couple hours... Apply sauce about an hour before it's done.. bend test to check to see if it's done. No foil, cooked in a big Joe. I used to foil but stopped because I heard ceramic grills did a good enough job keeping meat moist.. Do you think it's my lack of wrapping that's drying it out? I'm not sure if it's the meat quality (for shame, I just use farmer John's ribs from the supermarket), my method, overcooking it, or undercooking it... Thoughts? Help! Thank you in advance. Sent from my Nexus 7 using Tapatalk
  10. I don't have a JT (Big Joe owner) but I do own a sous vide. You can do things with a sous vide that makes life stop convenient. Vacuum seal or Ziploc a bunch of pork tenderloins, freeze it, when you want to cook it, drop it in an ice bath in the morning, set your machine on through wifi while at work 3 hours before you get home.. come home to take out the package, sear roasts, dinner is done. Chicken breast at 140f is a game changer (never ate white meat until this)., And so much more. Sent from my Nexus 7 using Tapatalk
  11. Also came here to recommend spatchcockSent from my Nexus 7 using Tapatalk
  12. I love the char you get from high heat and direct flames... looks great! Sent from my Nexus 7 using Tapatalk
  13. Most if not all tuna is flash frozen at the source to preserve freshness and to kill the parasites you guys are worried about Sent from my Nexus 7 using Tapatalk
  14. When you say "grill or smoke" are you referring to using high temp vs low temp or the use or absence of smoking wood for seasoning?Lower temp longer cooking could easily turn your loin into jerky due to absence of marbled fat content. Yes,I was talking about high vs. Low temp. It seems people have many different opinions, I'll try smoking this time to try it out. I'm thinking of shooting for 275... What do you guys think? Sent from my Nexus 7 using Tapatalk
  • Create New...