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Cagno

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  • Gender
    Male
  • Location:
    Milan, Italy
  • Grill
    Kamado Joe

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433 profile views
  1. What to smoke first as a beginner?

    my first cook: chicken wings
  2. Kamado Konfused

    the only suggestion I have is about size: for 2+eventually 2 (but also 4) people go for a KJ Classic or a Large BGE etc... no need to go bigger IMHO... just more charcoal burned. And if it happens a bigger party...change from steaks to a big piece of meat cooked L&S and you will have plenty of food.
  3. Duck?

    Check the kamado Joe cooking channel on YouTube: John always has the recipe for you! Duck included Inviato dal mio SM-G935F utilizzando Tapatalk
  4. dutch oven on a classic

    Thank you!! Your post is really helpful! I will try with the mock up! Inviato dal mio SM-G935F utilizzando Tapatalk
  5. dutch oven on a classic

    STAUB is the best brand in my opinion and I started searching from there (in fact the same 28cm size is 190 euro vs 106 ), but I would like to stay on the cheaper side of the deal for a pot that is problably going to be used and abused.... would the biggest size (32cm = 41,8 cm x 34,2 cm x 14,4 cm) fit in the classic? I am worried about beeing too big and hitting the dome termometer...
  6. dutch oven on a classic

    hi! I'm looking for a good dutch oven for my classic. the kamado joe dutch oven is not available as accesory in Italy and Lodge is as expensive as a LeCrousette here with shipping + taxes. so I was looking to this "chinese-french" poroduct. do you think that the biggest size (32cm = 41,8 cm x 34,2 cm x 14,4 cm) would fit in the classic? or I shoud better go with the 28cm (36 x 29 x 16 cm)? https://www.amazon.it/Invicta-Rubis-Casseruola-diametro-colore/dp/B0019K7WHO/ref=s9_simh_gw_g201_i3_r?pf_rd_m=A11IL2PNWYJU7H&pf_rd_s=&pf_rd_r=2XW6439FN0APZSBXTZ9G&pf_rd_t=36701&pf_rd_p=6bd4f0a5-b28d-436a-99f6-10d6a633030d&pf_rd_i=desktop&th=1 pros: it's enameled (good for acid food) it's cheap cons: plastic knob (but after all am I going to use the lid for high heat or just L&S?) thanks!
  7. Ok, I thought that didn't affect the meat so much after cooking, into the cooler Inviato dal mio SM-G935F utilizzando Tapatalk
  8. Why don't you add a layer of foil before wrapping with towels? Inviato dal mio SM-G935F utilizzando Tapatalk
  9. Skirt steak fajitas

    [emoji23] [emoji23] [emoji23] I promise I will make Lasagna or some other national food next time! This is my first attempt at TexMex....I wanted to go off my beaten track this time! Any suggestion is super appreciated! I'm pretty sure that something could be done in a better way but I'm satisfied at least for the new experience [emoji1] Inviato dal mio SM-G935F utilizzando Tapatalk
  10. Mexican party with the family last night! We had fun and the main course were skirt steak fajitas! This was my first time with skirt steak and ler me say it's both heaven and hell... Hell for trimming : it's really a pain to remove all that silver skin and chunks of connective tissue from a so thin piece of meat.... But once properly prepped, cooked and cut.... Wow what and heavenly deep beef taste! Meat trimmed and marinated in a mix of chopped cilantro, garlic, some cumin, red hot peppers, lime juice, olive oil, salt and pepper for about 5 hours. In the meanwhile I added some jalapeño poppers to the party . Then was time to light up the grill and set to around 450 / 500 degrees. First jalapeños And then I pathed the skirt steak dry and seared on the griddle and then cut against grain in thin slices. Final result . All in all we had a great time together!
  11. second attempt...no herb crust just salt/pepper/garlic and seared on CI griddle. I think I'm improoving my skills
  12. BBQ beef cheeks

    thank you @K-ville so no foil and no liquids during the cook?
  13. Hi guys, I need your help! I was planning to make some good brisket but I realized that unfortunately here in Italy I can find only super lean beef meat and I'm pretty sure that a lean brisket would come out dry at the end. I'm wondering if I can use beef cheeks instead of brisket : it looks like Italian beef cheeks have a similar amount of marbling as a decent US brisket. Do you think this could be a good plan? I'm worried about the smaller size of the meat. Maybe is better to make it as John did in the Atlanta style brisket video with some liquids when the stall is reached? Or I could cook it Texas style without drying it out? Thank you all for your help!
  14. Greetings

    welcome onboard!
  15. PP lasagna? cook olive oil, onions, celery, carrots in a casseruole, then add tomatoes and zucchini, when ready I like to puree them and then add PP. in a pan make some bechamel buy some lasagna pasta and start building layers...etc etc etc
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