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jlindstrom

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  1. Like
    jlindstrom got a reaction from Dogstar in Reverse sear steak problems   
    ^ yea, just did this on 2" thick beef sirloin steaks. Smoked to 115F internal, took the meat out & cranked up temps. Put my carbon steel pan in to heat it up. At 500F dome, I opened the lid and put ghee + garlic cloves + thyme in the pan and seared the steaks in it. Did 30s flips until target temp. Lid was open whole time.

    Turned out fantastic - the steaks were looking like out of sous vide!


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  2. Like
    jlindstrom reacted to John Setzler in Traeger 1300 Timberline Question   
    I don't think the 850 has the space that the ys640 has.  But it will hold more than I'll ever need to put in it.  The yoder has received some upgrades since I had mine.  The problem it had with its electronics may have been solved now that it's running with a fireboard control system.  I don't know though.  I haven't cooked on one since then.  
     
    Most of my problems with the yoder were not related to how it cooks.  The only issue there was that it had 40 to 60 degrees variation in the temperature from left to right.  That's not a big deal unless you are a barbecue cook who believes a few degrees one way or another is a disaster.  There was a third party add-on that fixed that problem but Yoder claims to void your warranty if you use it.  If I needed something that could handle a lot of moving around, riding on a trailer and loading in and out of competitions and catering jobs all the time I'd probably still buy the Yoder.  If I felt like 'go big or go home' was the right mantra for buying grills, I'd buy the yoder.  My ideas about the yoder vs the timberline are about like comparing a Hummer to a Land Rover.  The Yoder is tough but I'd rather ride in the Land Rover.  That's just my humble opinion...
     
  3. Like
    jlindstrom got a reaction from Dub in Uuni pizza oven   
    It's gotta be fantastic, it's Finnish design after all [emoji6][emoji109]

    Haven't tried it but watched a whole bunch of the videos. What sort of bugs me, is that they always end up burning crust on the side facing fire.

    They should design rotisserie to sping the pizza while it cooks for more even end result.


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  4. Like
    jlindstrom got a reaction from Ron5850 in My KJ adventures   
    Couple of Hot&Fast ribeye cooks lately. One on the Big Joe with soapstone & the other one on Junior with grates straight on top of the firebox.
     
    Simpe cooks really: season, 450-500F, first 3 minutes per side and then additional 1 minute per side. Perfect medium & fantastic taste.
     
    Here’s a few quick shots of the results.


  5. Like
    jlindstrom got a reaction from Ron5850 in My KJ adventures   
    No photos this time, but it was a time for another first tonight - pulled pork!

    Had a nice 5lbs pork neck roast and figured I'll pull it.

    So I put on the rub & fire up my Big Joe. When Joe was at just under 250F, I put the pork on the grate. After about 3 hours I wrapped it in foil & spritzed it with some coke. Left it on for couple more hours and when the IT was just right took it off & left to rest.

    Hour later pulled it with 2 forks. Poured over the juices from the foil & some bbq sauce. Quick stir & ready for tasting!

    Turned out pretty good for a first attempt
  6. Like
    jlindstrom got a reaction from TKOBBQ in My KJ adventures   
    Couple of Hot&Fast ribeye cooks lately. One on the Big Joe with soapstone & the other one on Junior with grates straight on top of the firebox.
     
    Simpe cooks really: season, 450-500F, first 3 minutes per side and then additional 1 minute per side. Perfect medium & fantastic taste.
     
    Here’s a few quick shots of the results.


  7. Like
    jlindstrom got a reaction from Marty in My KJ adventures   
    Thanks Golf Griller!
     
    So I got my Big Joetisserie. The first cook with it was boneless leg of lamb. Came out pretty decent, but I’ve got long ways to go to master the art of rotisserie. Next thing lined up for that is boneless rib roast.
     
    But before we get there, it’s a beautiful & crisp winter morning. What could be better for winter time grilling? It’s -8.5C or 16.7F outside. Luckily my Big Joe wasn’t frozen shut!
     
    Managed to score a pretty darn decent chuck roast from local super market yesterday. After some online talks over facebook, I decided to go down the ”mini brisket” route with it. So coated it with local rub bran Poppamies & their slow food rub.
     
    Big Joe is warming up as we speak & planning to use small hickory log for smoke.

  8. Like
    jlindstrom got a reaction from Marty in My KJ adventures   
    Well, it’s been a while since I last posted here. But fear not, the adventures have continued!
     
    I’ve now had my Big Joe for a full year and it’s been used every week (except when travelling), usually 1-3 times per week. Everything’s been going smooth.
     
    I’ve had one warranty claim, with the firebox divider splitting in half & also crack in the firebox. KJ took care of me like a champ. I was worried about that, since I live in Europe & have to deal through distributor. Still, first class service and the replacemet firebox was of the new style. I still have that in storage though, since I want to use the original one until full failure.
     
    As you may have noticed in my other posts, I’ve also got a Joe Jr these days. It’s also used frequently for smaller cooks.
     
    Yesterday I noticed the gasket on my Big Joe is falling apart. So ordered new gasket today and while I was at it, the Big Joetisserie was on sale... so ordered that as well 
     
    New year & new adventures with a different spin lurk around the corner!
     
     





  9. Like
    jlindstrom got a reaction from Marty in My KJ adventures   
    Been in a terrible flu for the past two weeks. Started off as regular flu and then developed into sinus infection.. sucked the energy out of me. So basically Big Joe's been sitting unused for two weeks!!

    Today I finally felt fit enough to fire up the bbq. Seared some quick beef tenderloin steaks & some zuchini. High heat & two minutes a side, let rest in foil.

    Tasted pretty damn good with some fresh greens and a glass of Australian red wine!




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  10. Like
    jlindstrom got a reaction from Marty in My KJ adventures   
    Chicken time!

    Fired up the Big Joe and threw in some bone-in, skin on chicken breasts.

    The chicken was marinated for 6-7 hours inside a vacuum marinating container.

    Teriyaki inspired marinade, like here: http://www.coca-colacompany.com/stories/recipes-teriyaki-chicken

    Heated the BJ up to around 300F and threw in a big chunk of apple wood for smoke. Half heat deflector on top of the x-rack and grates on high position.

    No marinade wiping, chicken in straight from the fridge. Pulled at 160F IT and foil wrapped to rest for 10min.

    Some green salad & brussel sprouts and organic natural yoghurt & garlic dip. Makings of a healthy meal and a pretty damn tasty one as well!

    And I got the photos to prove it too..










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  11. Like
    jlindstrom got a reaction from TKOBBQ in My KJ adventures   
    Thanks Golf Griller!
     
    So I got my Big Joetisserie. The first cook with it was boneless leg of lamb. Came out pretty decent, but I’ve got long ways to go to master the art of rotisserie. Next thing lined up for that is boneless rib roast.
     
    But before we get there, it’s a beautiful & crisp winter morning. What could be better for winter time grilling? It’s -8.5C or 16.7F outside. Luckily my Big Joe wasn’t frozen shut!
     
    Managed to score a pretty darn decent chuck roast from local super market yesterday. After some online talks over facebook, I decided to go down the ”mini brisket” route with it. So coated it with local rub bran Poppamies & their slow food rub.
     
    Big Joe is warming up as we speak & planning to use small hickory log for smoke.

  12. Like
    jlindstrom got a reaction from TKOBBQ in My KJ adventures   
    Well, it’s been a while since I last posted here. But fear not, the adventures have continued!
     
    I’ve now had my Big Joe for a full year and it’s been used every week (except when travelling), usually 1-3 times per week. Everything’s been going smooth.
     
    I’ve had one warranty claim, with the firebox divider splitting in half & also crack in the firebox. KJ took care of me like a champ. I was worried about that, since I live in Europe & have to deal through distributor. Still, first class service and the replacemet firebox was of the new style. I still have that in storage though, since I want to use the original one until full failure.
     
    As you may have noticed in my other posts, I’ve also got a Joe Jr these days. It’s also used frequently for smaller cooks.
     
    Yesterday I noticed the gasket on my Big Joe is falling apart. So ordered new gasket today and while I was at it, the Big Joetisserie was on sale... so ordered that as well 
     
    New year & new adventures with a different spin lurk around the corner!
     
     





  13. Like
    jlindstrom got a reaction from KamadoJosephine in To B(utter) or not to B(utter)   
    Well, looking at the video there are couple of things that could make a difference:

    1) the ammount of butter was excessive. Many chefs actually just brush their steaks with butter, not soak them in it for hours.
    2) The way searing was done using a blowtorch - I bet it's a lot hotter than searing on a grill grate or griddle.
    3) butter vs ghee - butter has much lower smoking point, where ghee (clarified butter) can take the heat. Many chefs actually use ghee, where it's often just called butter.
    4) choice of meat - they were using picanha, which has a thick fatcap to begin with - things could be quite different with a sirloin or tenderloin steak, where the fat isn't built-in.
    5) butter on pan is also quite often used to "carry" other seasonings like garlic, thyme, rosmary

    So, interesting video but not enough to jump through conclusions. Result matters only in that particular implementation, as always in cooking. Different use case -> different result.


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  14. Like
    jlindstrom got a reaction from Dub in Kamado Joe vs Big Green Egg Comparison Video   
    Thought it was a very decent & fair video. The guys didn't put in just opinions, but showed what they were talking about. A very non-nonsense approach. Was surprised that they didn't mention the new firebox, which I think is probably the biggest improvement.

    Divide & conquer didn't get much attention there either. They showed and mentioned it, but didn't really get into it's many benefits.

    For one, many times overlooked, it's much easier to clean as it fits the sink better and is lighter to handle. Same goes with the heat deflectors. Especially on the XL sizes.

    Also am glad I chose KJ, that BGE assembly is something I wouldn't like to do.. Sure, it's not hard but I'm pretty sure the fit is better out of factory. Same as in the video, my lid is perfectly alligned. I wouldn't like the kind of misalignment BGE is shown with.

    Also was glad they said food is the same. Had they found any differences, it would have killed the videos creditability totally.


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  15. Like
    jlindstrom reacted to jadocs in Tapatalk DISABLED Here Indefinitely   
    That's true, it's more of an inconvenience thing especially if one belongs to a lot of forums. It's a lot easier to navigate between multiple forums on Tapatalk. Not a fan of bouncing between shortcuts on my home screen or switching from an app to a browser in this scenario.
     
    Anyway, I'm probably the only one who feels this way and you have to do what you have to do.
  16. Like
    jlindstrom got a reaction from SamHarrisKJ in Joe Jr. Update?   
    Pretty much everything outside "big meats".

    1-2 whole chickens depending on size. Several burgers or normal size steaks etc. It's 13,5" so you can do surprisingly lot with it. Even ribs, if you use a rack or roll them.

    Plenty of Jr cooks threada here. Check those out to get an idea.


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  17. Like
    jlindstrom got a reaction from Smokey1 in Learned a big lesson last night   
    ^ What he said. I always burp it, regardless of temp just to make it a habbit.


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  18. Like
    jlindstrom got a reaction from rwalters in Best part of living in CA   
    Now that looks delicious! I'd pay for that..


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  19. Like
    jlindstrom reacted to rwalters in Best part of living in CA   
    TRI TIP!!
     
    2 Tri's
     
    4 hours of looooow n slow smoke (170-180 degrees). Pulled at 130 IT.
     
    2 min/side sear with coconut oil on the Blackstone
     
    Easy peasy perfect reverse sear
     

     
  20. Like
    jlindstrom got a reaction from TKOBBQ in My KJ adventures   
    yea, usually so. The photo was originally a bit of a show off for a friend who was spending his midsummer up north and reporting 35F temps.. had to pull his leg a bit [emoji23]

    On that note, the deck is covered + glazed from one side so it was blocking the wind quite nicely. Combined with a decent sun shine, wasn't too bad...

    Did some nice pork chops too.





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  21. Like
    jlindstrom got a reaction from TKOBBQ in My KJ adventures   
    Well, we had our traditional midsummer festivities in Finland. Weather was a bit chilly, but occational sun shine still!

    Lot of grilling with good friends, so had a great time.

    Figured I'll post a photo how we roll, despite 60F weather!




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  22. Like
    jlindstrom got a reaction from CeramicChef in My KJ adventures   
    yea, usually so. The photo was originally a bit of a show off for a friend who was spending his midsummer up north and reporting 35F temps.. had to pull his leg a bit [emoji23]

    On that note, the deck is covered + glazed from one side so it was blocking the wind quite nicely. Combined with a decent sun shine, wasn't too bad...

    Did some nice pork chops too.





    Sent from my iPad using Tapatalk Pro
  23. Like
    jlindstrom got a reaction from Marty in My KJ adventures   
    Well, we had our traditional midsummer festivities in Finland. Weather was a bit chilly, but occational sun shine still!

    Lot of grilling with good friends, so had a great time.

    Figured I'll post a photo how we roll, despite 60F weather!




    Sent from my iPhone using Tapatalk Pro
  24. Like
    jlindstrom got a reaction from CeramicChef in My KJ adventures   
    Well, we had our traditional midsummer festivities in Finland. Weather was a bit chilly, but occational sun shine still!

    Lot of grilling with good friends, so had a great time.

    Figured I'll post a photo how we roll, despite 60F weather!




    Sent from my iPhone using Tapatalk Pro
  25. Like
    jlindstrom got a reaction from Astroguy57 in Victorinox 8 Piece Knife Sets   
    I've been using victorinix knives for past 5-6 years now. They're my "daily driver" that get tossed in the dishwasher etc.. so due to (ab)use I have to sharpen mine fairly often.

    But that's not the knives fault, it's the user. Like the fibrox handles in use, never slippery - not even when messing about with chicken or slimy fish.

    Excellent times when I get my techpro sharpener kit in August. All of them will be shaving sharp again. Best knives I've owned (so far).


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