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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. buckleybj

    Hi all

    Welcome! As you will see this forum is a fantastic resource for tips and recipes. What type of kamado do you have?
  2. Dang government trying to force their will on us all. Same law in TN.
  3. I have this the blue carbon steel pan from made in. https://madeincookware.com/products/blue-carbon-steel-frying-pan?variant=32118575988815 My first and only Carbon steel and I absolutely love it! It's my wife's go to pan for searing and browning as well.
  4. That is awesome! Looks tasty and like @KismetKamado said, love the fact that you made a dessert in the kamado. My favorite thing about this forum is that it isn't primarily ribs and brisket that are on display.
  5. Broke my heart a little when you said you got rid of the Big Joe. Lol Though I felt better you at least have a Jr for your kamado needs. I've been eyeing the PK360 for some time now and I think it's my next purchase. The meals look fantastic!
  6. How about throwing that sucker on a cedar plank?
  7. I have been seeing whole fish at Costco for some time now so I decided to give it a go. I bought some snapper for diner last night and was blown away by the results. I watched Mr. Setzler's video on grilling a whole fish as a guide along with some recipes I found on the interwebs. 2 snappers gutted and cleaned (got mine from Costco as I said previously) Cut crosshatch slits on both sides of the fish (next time I will just do horizontal slits for easier removal of skin) Seasoned with garlic rosemary seasoning Salted with a few pinches of kosher salt
  8. Looks like you are off to a great start! They all look delicious and fun to cook!
  9. I have the Big Joe and like @&roid said, if you have the money and the patio space, won't hurt to go bigger. I am often just cooking for three and use the divider that comes with the BJ to set up split zone and only use one half of the grill for a quick light. This is great for just the three of us and the extra space is handy when we host parties, smoke bacon, and allows you to cook an entire meal all inside the joe at one time. It's definitely a luxury and the classic will work fine, but if you go bigger you won't ever complain about not having enough real estate.
  10. Welcome to the forum! Be sure to share a pic of the ribs once their done. You're going to love your Joe along with this forum. Great people with great ideas and advice for all things BBQ and cooking.
  11. Wow, that looks fantastic and I bet it was even better once that snow hit.
  12. 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.
  13. 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 amazi
  14. 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.
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