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K_sqrd

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Everything posted by K_sqrd

  1. AdBlockPlus and Ghostery work great for blocking ads and trackers. One other extension that is handy is Kill Sticky. Added to Firefox or other browser, it helps to block the pop-up messages which show up when a page is loaded. Click on the Kill Sticky icon and the pop-up is deleted. Not all pop-ups are blocked by the browser settings.
  2. Looks Great!!! Nice cook and bet it tasted wonderful.
  3. My wife puts the Pineapple Habanero glaze over room temp cream cheese and sets it out with a basket of crackers. It makes a great snack. As for fish, our Costco has been offering Branzino for sale. It's a meaty fish with mild flavor.
  4. Received an email from Costco and saw this listed under "Treasure Hunt - While Supplies Last". Don't know if it's a good deal or not. https://www.costco.com/kamado-joe-jr-charcoal-grill.product.100822156.html
  5. Saw these on an end aisle at Costco yesterday in Phoenix, AZ.
  6. Congratulations on your successful pizza cook. One suggestion though... I would put the deflectors in the Kamado as soon as you fire it off. Putting a cool deflector into a hot unit may cause it to crack. It will also cause the temp to drop sightly being that it's a cool mass. Just a thought.
  7. Ah... Thanks for the clarification. Good recipe too - will have to try it.
  8. Is roasted paprika the same as smoked paprika? There are sources for sweet, mild and hot smoked paprika to suit your taste. Just wondering. Here is one source... https://www.tienda.com/products/smoked-paprika-trio-la-dalia-pk-12.html
  9. Pellet grills aka "Pellet Poopers" - seem to have become quite popular recently. They are a "set it and forget it" type of cooker and provide a good smoke flavor. Fill the hopper with pellets and turn it on. John recently reviewed the Myron Mixon smoker, BARQ 2400, in another thread in this subforum.
  10. Great job on the cook. It sure looks tasty.
  11. We were at Smart & Final out here and I spotted a brisket for $119 - WOW! Later, we were at Fry's / Krogers and saw a brisket for $110. Prices have gone crazy.
  12. Looks like you nailed it. Great Cook! I'll bet it was delicious.
  13. Very sorry to hear of your stepdad's passing. My thoughts and prayers for you and your family.
  14. Wishing all of you and your families a very Merry Christmas and a Happy and Healthy New Year!
  15. Sorry to hear about your step-dad and hope he gets better real soon. Nice score on the meat. Why not cook both meats and, since your Mom is alone, take some of the left overs and put together some "to-go" meals she can heat-and-eat. She may not wish to cook meals for herself, especially under the circumstances, and this way she can have a good meal when she wants.
  16. You're gonna need a bigger grill! LOL! Pretty cool to have wildlife wander around in your backyard. Nice looking deer.
  17. I have seen folks put the K in a screened enclosure and placed a box fan near the screen. The fan drew smoke away from the K and blew it through the screen to the outside. Just a thought.
  18. MAN! That looks delicious! That's a pretty ingenious way of cooking it too. Nice job! Welcome to the forum.
  19. Had this happen a while back with a Henkle's 8" chef knife. It went down tip first, hit the ceramic tile and broke about .25" section off. Fortunately, there is a knife sharpening shop not far from me and they reshaped the blade. They did a great job and I'm a lot more careful now.
  20. Don't know about that, however, lots of K's were built and some are still in use today.
  21. It was rumored years ago that a Kamado manufacturer used ground lava rock mixed with Portland cement. The mixture was poured into a mold which had a wire mesh in it. The mesh acted like a rebar support and added strength to the finished unit.
  22. What you are suggesting is called Larding. Info here... https://www.cooksinfo.com/larding I think I would go with the melted butter option and inject it like you would other meats.
  23. +1 on what 1MoreFord recommended. It gets things going pretty fast.
  24. Looks delicious. Reading the recipe and your comment about the bacon not being cured, you could substitute Morton's Tenderquick for the salt. It contains a small amount of nitrate and nitrite for curing. I had the same experience with adding jalapenos to the cure as you did when I tried making bacon. I think your idea of adding chili powder might do the trick.
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