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Everything posted by chickenwings

  1. Looks GREAT! I gotta do one of these one day....
  2. "k0rbendallas" Love the name...multipass...great movie. Welcome - interested to hear about the Finnish spin on the Kamado!
  3. I answered as well and like the others I don't find grate cleaning to be a huge deal. Interesting idea, just not for me.
  4. They look GREAT to me! Don't over emphasize time or temperature. Cook till they're done, not x minutes at y temp....
  5. And THAT is what's most important. I cook for fun and if the fun means I get to play with some gadgets along the way that makes me even happier and that is 'worth' it too. Glad you're happy doggie. I am too...although I am Jonesing for something on the kamado!
  6. Okay I laughed....But damn...you do NOT want a chewy ribeye....I feel your pain. Looks like it was marinated in the bag? Steak in a bag....hmmm I can see the draw but nope. Pick your own. I agree a personally selected prime ribeye should be nothing short of glorious. On the plus side the cook looks brilliant and the doneness fantastic. Nicely done! Thanks for the warning!
  7. Never forget that this whole Kamado thing is at least as much about fun as it is about a better method of cooking. I suspect you may be in "buy once, cry once" territory. Get the KJIII and revel in the slo-roller - regardless if it cooks better or not.
  8. Agreed. Love the presentation and the delivery. We'll argue about your choice of lamb as the protein...)($#*W*! Aussies....BEEF man.....BEEF. Love, Alberta The Beef capital of Canada.
  9. Howdy Tim. Welcome here and glad you are reading the book. John's Great and is very generous with his knowledge. Enjoy! Spend a bit of time with the 3-2-1 rib method. I love it. Don't hold to the times religiously, sometimes a little less or a little more is needed but that understanding can only be gained through experience. Smoke 'em for a few hours, wrap in foil for another couple of hours and sauce for a while. I find that I sauce mine and put them back on the grill only for about 15 minutes or so until the sauce is the way I like it then I take them off!
  10. I got a 15" dia. 5/8" thick Unicook off of Amazon. Made a half dozen pizzas with it so far and so far...so good. Love it. I'd say pizza shops - good ones - cook on ceramic, and then serve on steel...they don't cook on steel. GL!
  11. Well I took a crack at it tonight...a little garlic, onions, thyme, rosemary and the zest of a lime (we don't have lemon thyme here so I made due with pantry stuff) CAME OUT FANTASTIC, thanks again for the inspiration Pesto.
  12. Looks like I'm ordering gasket material.................... Thanks B.
  13. Byee...keep us posted. Mine is loose to but I think it's an irritant not an operational concern. It does irritate me enough though to buy 20 bucks worth of gasket....
  14. Ribeye is the BEST of steaks and you've treated that one well. Nicely done!
  15. Well I thought these could be a tough sell too but they were a hit! I do think the cherrywood has something to do with it. It adds a sweet touch and sweetie loves sweet.... Good luck!!
  16. Another double take in the grocery store and I saw some beef back ribs....well THIS I gotta try.... I fired up Joe to about 225 and laid down some cherry chunks. Put my 12" cast iron pan (thanks for the recommendation Ian) on the accessory rack under the grill racks and put in some water to catch the drippings...more on this later. Took out the ribs, hit them with SPOG and fired them on the grill for 3 hours. Then they got wrapped in aluminum foil with a wee bit of butter and some beef stock and back on the grill for about an hour and a half. They got REAL good cherry smoke and were wonderfully flavored. I used the drippings for gravy! Now it was interesting...I wouldn't say bad but I probably won't make it again...SWMBO liked it which is more important and I remain intrigued...it wasn't bad....but not great...I could taste the smoke, and the cherry.... smoky sweet gravy? I'm still not sure...grin but hey, I had to give it a try. In any event, first crack at beef ribs and I'll do it again!
  17. You seem like mighty fine people....which is why I"m perplexed that I can't find my invitation................... Nice job and very nicely put together story!
  18. Marvelous! Sometimes ribs with just rub are the way to go! I got to get back to that but we've found a sauce we just love and keep going back to it. Fantastic job and a HUGE congrats on an out of the park second cook!
  19. Nope. I'd say that you are due a replacement or at the very least a discount on your purchase price.
  20. Pooched a Pizza here the other day too....ran out of heat. By the time the top was cooked well enough the crust was overly crunchy. Darn thing disappeared though....guess it wasn't that bad!
  21. GREAT story and a Fantastic Voyage! Hey, food looks pretty darn good too...might have to steal one or two of these....
  22. New hinge arrived today. One week from the original report. Chalk one up for KJ Customer Service!
  23. Well I'd love to say that I cut it and seasoned it myself but the truth is we saw one vac packed in the grocery today so we picked it up. Fired up the Joe and got to a nice 375 ish....fired the bird on the grate, direct heat with the grates in their highest position. About 40 minutes later all the temps were well past the gummint's 'safe' point so we tucked in. My dudes, this was fantastic, a GREAT upgrade on a regular bird.
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