Jump to content

Bozz73

Members Plus
  • Posts

    50
  • Joined

  • Last visited

Everything posted by Bozz73

  1. Now this is going to have to be my next spin! Looks excellent! Any recipe details you could share? Sent from my iPhone using Tapatalk
  2. Brisket Pizza Sent from my iPhone using Tapatalk
  3. I had 3 guys and it was a struggle. Strapped the box to a dolly while in the truck, backed truck up to small hill in front yard, to lessen the drop distance. Then we man handled it down and rolled it around back. Kept it strapped to dolly and with one man pulling and two pushing we got it up 5 steps to my deck. Unboxed it and setup. I think keeping in the box as long as possible is safer. It's a beast! Sent from my iPhone using Tapatalk
  4. So what about using one of the larger pork lions from Costco, they had some big ones last time I was there. If memory serves me correctly, they where about the same diameter as pineapple rings. Just slice the lion like disc, would seem prefect for a horizontal rotisserie cook. Thoughts?
  5. Bozz73

    New Stuff

    That's just a beautiful site to see!! Happy days to come! Enjoy! Sent from my iPhone using Tapatalk
  6. Yup I see now, you did say they where pushed back. Your pic kinda looked like they weren't, good news then! Thx Sent from my iPhone using Tapatalk
  7. Looks great. With out pushing the coals to the back, did you have any issues with grease\fat fires from the skin dripping? Asking cause I'm doing chicken next on mine! Sent from my iPhone using Tapatalk
  8. Thanks! It was delicious, now what next to spin... Sent from my iPhone using Tapatalk
  9. Well for the celebration of my new joetisserie, I had to do a prime rib. Went perfect, cooked at around 320 for about 2hrs. #6 pound prime rib roast. Rubbed with a mix salt, garlic, onion, rosemary, black pepper. It was off the charts!! Here are a few pics! [emoji4] Sent from my iPhone using Tapatalk
  10. Called KJ yesterday on this and was told it is for the new BJ. With the new hinge you may not get a good seal, if so add the felt to the top of the Jotisserie for a better seal. Only on a needed basis. That disappointing to hear that some don't fit, mine fit pretty good. Jumped right into cooking a prime rib. No issues, but I don't think mine will pass the dollar bill test. I can't see a gap, but if I push down on the lid and still goes down a a bit more. But the prime rib was insanely good!!! So I'm happy:) Sent from my iPhone using Tapatalk
  11. So I just got my Joetisserie and I have been trying to think of a Irish recipe or a Irish inspired meal that I could spin on the rotisserie. Any ideas?
  12. Well I ordered the big joe Tisserie from my local dealer and they just called to tell me it's in!! WhoaHooo !!! Going to pick it up Friday morning. He ordered two of them, so as of 4:30 this afternoon ones unspoken for, if anyone in the Annapolis, MD area is looking to pick one up. LMK So on that note looking for first spin ideas!! Something good, like prime rib roast or leg of lamb. Suggestion appreciated ! Sent from my iPhone using Tapatalk
  13. Welcome and greetings from another in the Dena! If need be we can exchange cooking tips via smoke signal Sent from my iPhone using Tapatalk
  14. Had my Akorn for 4-5 yrs until it rusted out on me. I knew as soon as it did I wanted a KJ or Primo. But couldn't go any smaller, I filled the Akorn several times, and found myself wanting more room. I got the Big Joe and I am happy as can be!!! Now I am cooking more then ever and I make sure to load up the Joe on cooks for leftovers during the week, or vacuum seal and freeze! Win Win with the KJBJ
  15. Yeah, but with a 1-2hr rest, serving time of around 1600, stills buts me in a middle of the night start time. It seems inevitable that I will be up in the middle of the night on this one. I have cooked brisket low low and slow 215-225 for 16-18 hrs before and I just can't say I ever loved them, I do kinda feel that cooking at 275'ish mark (250 would also work I am sure) might get the results I am looking for.
  16. OK thanks! I kinda knew this would probably be the best way, but I was not looking forward to getting up at 3am to fire up the Joe and but the brisket on...
  17. So your cooks times end up at 8-10hrs total @ 275. And this is a full packer 12-14lbs range? When you put in cooler, do you also wrap in blanket or just the butcher paper? Thx! Sent from my iPhone using Tapatalk
  18. So here is my situation, doing a full packer on the Joe to take to a dinner party Saturday at 3PM. I have done overnighters on my Akorn awhile ago and with my more recent research (Franklin BBQ) I am just not sure what temps and cook times to shot for on this one. To start off, I got the Black Ops brisket rub, no injection, and have butcher paper to wrap near the end. I'm going back and forth on 225 or 275 and obviously depending on temp when to start the cook. In a perfect world, I would like to have it resting in the cooler by 2PM. And would also like to have it on the smoker around 9-10PM the night before(but I'm flexible, and want the best results) Have not bought the brisket yet, but planning to get a 12-14lbs one. So guru's what would you do? Hope this is not to broad a question, and I know brisket talk can go way deep. So to avoid that really just looking for cook time and temp ideas or past cook results:) Sent from my iPhone using Tapatalk
  19. Yes, over all. The first batch I cooked up was delicious, second a little salty. And I wish I could have gotten more consistent long slices of bacon. Sent from my iPhone using Tapatalk
  20. Ok, so a some pics from start to finish (incomplete). I keep forgetting to take pictures so no pics on the KJ, etc.. Sent from my iPhone using Tapatalk
  21. Did just that! And it was delicious [emoji39] Sent from my iPhone using Tapatalk
  22. Smoked 16lbs Buckboard bacon yesterday. Today, Grilled fresh ground steak burgers. Then I tossed some of that bacon on those burgers!! Sent from my iPhone using Tapatalk
  23. Well just got my copy yesterday! This post lead me to look into the book, and well of course I got it:) looks like a lot of good recipes, I was looking for some new ideas! Sent from my iPhone using Tapatalk
  24. Yeah after I soaked it looked little grey, about the same as your pic. So I smoked it all up yesterday and plan to slice and try some today!! Thanks for the help. Sent from my iPhone using Tapatalk
  25. No bad odor, it felt slimy right when I took it out the vacuum bags. Sent from my iPhone using Tapatalk
×
×
  • Create New...