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bigcaddy last won the day on September 10 2016

bigcaddy had the most liked content!

About bigcaddy

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    Woodland Hills, CA
  • Grill

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  1. I'm going to find out this weekend if I can get my butt in gear. I've been slowed down by a back injury so hopefully I'll get on it tomorrow and finish by Friday. My charcoal basket and grill grate arrived today so all that's left is custom fabwork.
  2. From what i remember in the old advertisements, you just offset the cap for temp changes. I don't think these were as versitile as Primos or BGE's. I bet i could slap on a medium or small daisy wheel for some control but ill see how the basic cap works.
  3. Here is the Kamado as it sits now. All metal parts have been pulled for paint except the new knob on the damper Cap. The 1200 grit polish really brings the shine back like I mentioned earlier. Up next will be the 4 wheel caster cart Ill buy buy a new ash basket from Kick Ash and fabricate the damper door hopefully by tomorrow. I've got two of these that havent been used yet and I want to try them.
  4. It's been a while since I've posted on here but work has kept me away from home at a regular frequency. While at work last week, a friend called and asked if I was interested in some random glazed Kamado. Since he's not familiar enough to know the brand, he had me send some pics that he could match up to what he found. After he he made the purchase, he sent me this picture as it was strapped in his car. I now own a Red and Green Diem Kamado. All I need now is the Yellow version and I have all three! this guy is pretty nice, not to mention complete, but will need a serious cleaning. I've come along quite a bit but have no current pictures. So far I've cleaned out the old soggy charcoal, removed the rusted lid frames for paint and cut/buffed the outside glaze. For those that have a glazed kamado with rust stains, try a variable speed buffer with a 1200 grit liquid polish. It erases the stains and makes it smooth as it was the day it was fired. Ill ill try to take some pictures tomorrow of the polished body and new draft door I'm building.
  5. If you shop around using google shopping for the lowest price, the Primos can be had for much cheaper. I found a website offering a 15% off coupon after landing on their site and providing your email info. I purchased the grill on a friday evening and it arrived to my office on Tuesday morning. $1100.00
  6. I think these were the Eggs they marketed for indoor use while you watch tv or want to make a late night snack while in bed. Let us know how that works out!
  7. I just made a beef stir fry on my primo without a wok ring. I just inverted the grate and used the wok stand right on top. It wasn't very steady but it worked. Now that i know they exist, I might have to buy one of those along with a wok spatula
  8. Skin was not crispy and had light color. It was somewhat juicy due to the brining but that is my fail-safe for overcooking. I've had turkeys up to 200 degrees and still be juicy then a brined/oven prepared version that never got over 166. If anybody wants the actual recipe, I can take a picture this weekend and post it on here. It's somewhat involved once it became part of the imperial courts menu.
  9. We let ours cook for about 2 hours which was what the recipe called for, at approx 400-425. It wasn't dry due to the brine but it's possible it could go shorter. I wasn't going to chance it and it turned out fine. Once you you hit your time limit, dig it out and crack it open. If you have kids, they will love this part. My wife sure did and the inside looked really good. The taste was as expected with ginger/sweet/garlic but I think more spices are in order next time. I think other types types of food could be cooked this way but that's for another evening.
  10. After you have it wrapped, set the bird on the thicker, base clay disc and drape over the "lid". Make sure to seal it tight because it's going to cook for a long time. Ours ended up leaking and the parchment was badly burnt so seal it tight. When the coals are ablaze, scoop them to the sides leaving a small layer of coals at the bottom. Place your bid as easily as you can into a blazing pile of hot coals and cover it on all sides and some of the top
  11. I remember reading about this particular method of cooking in one of my favorite series of books, Culinaria, and finally had the time/equipment to make it happen. The recipe comes from China and involves a beggar that steals a chicken only to be chased by the shopkeeper. He hides the chicken in the riverbank mud to retrieve it for later consumption. Once dug out, it was completely covered in clay so the whole bird was tossed on the coals to cook. Upon eating it, he discover it was delicious, as did the emperor who happened to be walking by and ate with the beggar. Starting out, I picked up 50lbs of modeling clay from a local supply house. That ran me about 20 bucks and with the amount used, I can probably do about 4-5 chickens per 50 pound case i brined by 5.5 pound bird and got a large pile of coals going in my primo. It was enough to cover the entire bottom, without divider, up a little past the halfway mark. Remember, you need enough to cover the bottom, sides and a portion of the top but account for displacement. Roll the clay out in 2 sections (it worked for us but if you have a better method, go for it. A thick disc for the bottom and a thinner piece for the top. Our sauce was was nothing more then soy sauce, sweet chili sauce and honey to thicken it. After applying the sauce, put some discs of ginger and whole garlic into the cavity. The recipe calls for lotus leaves, which I didn't have, but suggested grape leaves, which I do, if it wasn't the dead of winter. I subistuted with parchment paper.
  12. I only buy the cigars once a year and they will usually last me all year. They usually arrive around mid November and I have them on thanksgiving and pass out more on Christmas. I hardly drink at home, never when I go out, so I figure I can spend a few bucks on something I enjoy once a year. Inthink the meat meat habit is going to cost me much more then my cigars ever will!
  13. Here was the last picture I took of my egg on the back patio. After this, I took it down and gave it to my dad as a Christmas present this year. Needless to say, he loved it and should be getting some ideas from this site for things to cook
  14. I didn't get a shot of the meat out of the water bath but here is one as I seared it in a blazing hot cast iron pan. I don't think I've ever had a pan that hot before. No matter how I moved or turned the meat, the meat just screamed. No drop in temp or cooling due to the mass pulling heat from the pan.