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DLynzz

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About DLynzz

  • Birthday August 18

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  • Gender
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  • Location:
    San Diego, CA
  • Grill
    Kamado Joe

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  1. Wow, thanks for that write up! I'm leaning toward the Joule, but I've seen a few people complain about the machine requiring the use of the phone/app. But, the size and magnetic base interest me. I really appreciate hearing from anyone who has used both! Thank you!
  2. Aljospeh, which DVD unit do you prefer, your Anova or Joule? I don't really care one way or another about an app to control, but I'm trigued by the Joule's size and magnetic attaching ability.
  3. Ckreef, thanks for the response! I thought the cap on would be beneficial. It's a roast being sold at Costco, which is where I usually get my meat.
  4. Ok guys, I want to pick up a USDA prime beef loin top sirloin whole cap off roast & cook it up for New Years possible. I also am preparing to experiment with dry aging using the UMAI bags. My question is this: Would this cut be something good to dry age then cook up rotisserie style on the Kamado Joe?? Any and all comments/suggestions are welcome.
  5. Ok guys, I want to pick up a USDA prime beef loin top sirloin whole cap off roast & cook it up for New Years possible. I also am preparing to experiment with dry aging using the UMAI bags. My question is this: Would this cut be something good to dry age then cook up rotisserie style on the Kamado Joe?? Any and all comments/suggestions are welcome.
  6. Beautiful burg!! Did the skin crisp up for you?
  7. Freddyj, when you did your turkey on the Joetisserie, did you let the juices drop onto the fire? Also, was there any problem with the turkey spinning too close to the flame?
  8. Take a look at the article in this link. It may help to set your mind at ease! http://blog2.thermoworks.com/2012/02/bloody_chicken/?utm_source=Nl-2016Sep17&utm_medium=email&utm_term=PorterhouseSteakBlogPost&utm_content=inbox&utm_campaign=Sep2016-Cooked-Chicken-cs
  9. Benniesdad, I just couldn't work with just the side tables!
  10. I've had my Classic since July, and of course the addiction was instant. I figured next year I'd get Jr., at another Costco roadshow, for the quick weeknight burger cooks. Then, the roadshow came back to another nearby location!! The better half decided Jr. should join the family NOW! Looking forward to his first cook this afternoon!
  11. Thanks LRJ, I actually do my cures nitrate free (I've researched it quite a bit).
  12. Thanks guys! It was my thought also that maybe there was too much surface area absorbing salt when using the sliced belly. I'm trying a 4llbs solid portion this week! I did rinse the portions but I'll try bathing instead of showering this time.
  13. So, I found some pork belly at Costco. It was pre-sliced in large thick portions so I decided to try curing it for bacon as John had shown. Pretty much followed John's methods but when all was said and done, it was TOO salty! Any suggestions.
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