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buckleybj

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buckleybj last won the day on March 31

buckleybj had the most liked content!

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  • Gender
    Male
  • Location:
    Knoxville, TN
  • Interests
    Cooking, smoking, grilling and computers
  • Grill
    Kamado Joe

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  1. Wow, that looks fantastic and I bet it was even better once that snow hit.
  2. I know the griddle has been mentioned already a few times, but my blackstone has been a great sidekick to my Big Joe. It's versatile, heats up a bit quicker since it's a gasser and allows for me to prepare my sides outside while the Joe is doing the heavy work.
  3. I have been using my Joetissirie more often lately and hadn't been previously for the reasons you've mentioned. Like other things it takes some practice and patience. I just spun a leg of lamb, wings, and a chicken over the past month. The wings were done with the Napoleon rotisserie basket that was recommended to me a while back. Now that I have the process down pat for setting the right amount of coals, air flow and methods of catching the drippings I have been looking new ways to use it. Looks like pork loin will be my next adventure, your post looks absolutely amazing and as others have commented your description sold me even further!
  4. Thank you for the compliments. Haven't had lamb since I was much younger so it was also a chance to see how my palate has matured.
  5. I didn't intend on this being part of the March challenge as I haven't yet participated, but here it goes. I have had the Joetisserie for a few months now and am always looking for a reason to use it. Since it's the time of year lamb is grilled, braised, smoked, etc. I've seen several post and decided to give it a try on the spit. Picked up a 4 lb leg of lamb as Costco and followed a marinade recipe online: https://www.food.com/recipe/greek-lamb-rotisserie-grill-methods-229788 Ingredients for the marinade are: 3 to 4 tablespoon lemons, juice and zest of 1⁄4 cup olive oil 6 garlic cloves, minced 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon rosemary 1 bay leaf salt and pepper I marinaded overnight and then set it up on the Joe for around 2 hours until the internal temp was 135. Since it was thicker in the middle the internal temps weren't consistent but it worked well because I like mine more on the rare side and the wife likes hers a little more done. All in all I was very happy with the experience and will be adding lamb to my rotation.
  6. That would be a great video. Showing how long it takes to cook between the two and then taste difference.
  7. There are so many different techniques to cooking ribs, I usually wrap them up for the last hour or so in foil and add some sort of sauce or liquid. That helps keeps the moisture in and finishes them off nice. As far as internal temp, I don't normally check that as much as how much resistance I get when I stick the probe in. I keep cooking until the probe slides in easily. Temps are usually up towards 195 or higher. The best way though is to keep trying and keep notes. As for the Titans, hopefully this is just the beginning for them. It was fun seeing them come back from a poor start and seeing Tannehill take advantage of a fresh start.
  8. I was rooting for the losing side on both games, but those ribs look fantastic! I just decided ribs will be my Super Bowl solice!
  9. As a former Akorn owner and current Big Joe user/owner I can say you can't go wrong either way. The Big Joe is more consistent, keeps the temps steadier and has a larger area for cooking which is why I bought it but I loved my Akorn! The Akorn was cheap and if taken care of will last for a long time. You will have to pay closer attention to the temps than with a ceramic kamado grill, but it is still a great kamado. Like said earlier by others ,if your budget accepts a ceramic grill, I would say go with one that provides the most accessories included for the grill and a lifetime warranty. If you are just looking to break into Kamado and want to keep it cheap, Akorn is the way to go and you won't be disappointed.
  10. That is awesome! I love the creativity of this forum. As far as the BBQ sauce choices, make them both and run your own poll on which is better.
  11. I have had the same response from KJ. Fortunately for me I have been able to cook with mine since the cracks are small and not deep. I have Big Joe II that I bought this past February. I have two cracks in the bottom unit and filed my claim last month. I emailed support three times to get updates before they finally sent me a shipment receipt for my bottom unit plus a complimentary CI half moon reversible griddle. I am glad they threw in the freebie but the lack of communication was terrible. If I didn't keep emailing them I wonder if they would've ever gotten around to sending me anything? With that said, I hope this is just an aberration because I absolutely LOVE my KJ and use it as much as possible. I know there are many factors that cause cracks and even though it's taking a month to get my replacement, I am very happy that they have the lifetime warranty.
  12. I will now be trying the rosemary and thyme like you mentioned. I usually throw in one small chunk of cherry and have been happy with the results, but I can imagine the herbs will be even better!
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