Jump to content

buckleybj

Members Plus
  • Posts

    120
  • Joined

  • Last visited

  • Days Won

    3

Everything posted by buckleybj

  1. Great video, but I think my favorite part was him building that sandwich. I want this guy making my pulled pork sandwiches!
  2. I agree with @Golf Griller, first cook you probably needed to wait a bit longer to put the food on the grill. Sounds like you corrected yourself in the second cook. Burgers dripping over the coals is gonna happen and shouldn't produce a ton of smoke. Keep cooking and you'll find that sweet spot of when to put the food on.
  3. While I don't have a scientific answer to justify sometimes it just happens that way. Cook time is really an estimate, if the internal temp is right and you have the probe feel you want, pull it then. I've had cooks go quickly like yours and others drag on for hours after I thought it should. Doesn't sound like you didn't anything wrong other than not pull the brisket when you first thought it was done.
  4. 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?
  5. Dang government trying to force their will on us all. Same law in TN.
  6. 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.
  7. 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.
  8. 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!
  9. How about throwing that sucker on a cedar plank?
  10. 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 Spritzed with olive oil generously on each side Stuffed cavity with fresh rosemary, thyme and dill from the garden Sprinkled lime juice to finish off Using the Big Joe, I lit just one side and set the fish for direct at the highest level grate. I used a fish\veggie tray to keep the fish from falling apart. I had the temp at around 300-325 and grilled each side for 9 minutes until the inter temp as around 140. The flavor was amazing! I don't think I would have the intense herb flavors if I had just cooked fillets but I will be trying that in the future. I served the fish with some leftover bulgur pilaf and a spinach berry salad. I have never had snapper before that I can remember but I am now a huge fan!!
  11. Looks like you are off to a great start! They all look delicious and fun to cook!
  12. 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.
  13. 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.
  14. Wow, that looks fantastic and I bet it was even better once that snow hit.
  15. 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.
  16. 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!
  17. 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.
  18. 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.
  19. That would be a great video. Showing how long it takes to cook between the two and then taste difference.
  20. 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.
  21. 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!
  22. 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.
×
×
  • Create New...