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Everything posted by K_sqrd

  1. I watched this yesterday while cruising the U tube site for pig roasts. My wife's birthday is coming up later this year and the family decided we should do a pig roast. I've attended roasts but never actually cooked one so I'm trying to get educated. Great video. Thanks for posting.
  2. The store I purchased the TQ from is an upscale grocery store in our city and it is their regular price. That price is about what other local grocery stores are charging and not a Fire sale price. I like to buy from and support local businesses when I can. I only use Amazon 2 to 3 times per year, if that, and don't have a prime account. I agree with you on the shipping costs Amazon charges. They can get you if you're not careful.
  3. Kinda like potato chips - You can't have just one. LOL!
  4. WOW! The price of it from Amazon seems pretty high. I bought two bags from a local grocery store and paid $3 and change per bag. I use it for bacon, jerky, pastrami and sausage. Great stuff!
  5. OneGrill sells high quality rotisserie systems. I have a rotisserie set I purchased from them a couple of years ago for another grill and it is solid equipment. Let us know how you like the basket.
  6. That looks like the ones we had. They grind the beans and brew the coffee - made great coffee. The first one quit brewing after about 8 months and the replacement under warranty lasted about 5 months. Went back to the the Mr. Coffee style and grind the beans separately. From the title of your post, I expected it to be about filleting a fish. LOL!
  7. Here's a little more info... https://barbecuebible.com/2019/11/19/smoked-cocktails-for-the-holidays/
  8. I've used London Broil for Jerky because it's usually pretty lean. Works great!
  9. Need a little more info. Is this for home use or commercial use? When you state 40 inches, do you mean height, width, grill size or ? What capacity or how much food do you intend to smoke at one time? Let us know so we can better understand your needs. BTW - Welcome to the forum.
  10. Here is a site with lots of info about sausage making. Thought it might be of interest to the folks who make their own. Sorry for the Pun in the topic - sorta. LOL! http://lpoli.50webs.com/Sausage recipes.htm
  11. Y'all haven't lived in the Valley for long, have you? LOL! My wife and I felt the same way when we moved here from the midwest but after many years, we've adapted. BTW, we don't swim unless the pool water temp is at least 85 deg. and 88 to 90 deg. is ideal. I remember that wall of dust and the aftermath. I had to backflush the pool three times over the next couple of days to clean out the mud. When it finally rained, all that dust that settled on the roof and patio turned to a muddy mess and had to be washed away. As for lighting the grill, I use a flame thrower connected to an LP gas tank - bought it from Harbor Freaght and it works great. In the past, I've cut a small piece off of one of those wax and sawdust logs they sell for your fireplace. I've also read of people using dryer lint soaked in alcohol for a starter. Recycling at its best. A MAPP torch also works well and I do use that at times.
  12. We have been doing two Butterball birds at ~22# each for several years. One bird is cooked unstuffed on a rack in a roasting pan on our large Kamado, indirect at 350 deg. and takes about 4.5 hours or a little over 12 min / pound. The second bird is spatch cocked and cooked on a Santa Maria style grill, direct heat, tented with foil with the temp determined by the Mississippi hand count and estimated to be in the 350 - 375 deg. range. It cooks about an hour faster than the one in the Kamado or about 9.5 to 10 min / pound. Both cooks are monitored for temp. Interesting that altautah sees doing spatch cocked 12 # birds for about 7 min / pound at 325 to 350, while keeperovdeflame is doing a similar size bird at 375 deg for about 14 min / pound. I wonder why the difference - indirect vs direct? altitude? And here I am in the middle of the time range. LOL! Have a Happy Thanksgiving and hope your cook turns out great! Found this after posting - Thermoworks info on spatch cocked turkeys. https://blog.thermoworks.com/turkey/spatchcocked-roast-turkey-record-time/
  13. It sounds like a well built pit but it looks like there is no air flow control. There is no intake vent control and it doesn't seem to have a stack control either. It's not painted in high temp paint - just raw steel. Sounds like it may have issues with rust unless you go the powder coat route $$. What is the actual size of the pit? Is it 20 X42 or 24X42 or ? I may have missed that. For that price you can get a Klose offeset 20X42 with two row pull out shelves, drain valve, 1/2 inch fire box, 8" caster wheels and it's painted with high temp grill paint to help prevent rust. It also has an input vent control and a stack control. This all adds up to $3020. vs $2950. There are other options available from Klose also. The weight for pits this size are in the 600 to 700+ lb. range. There are other quality pit builders and if I were looking for a pit, I would be doing a bit of homework.
  14. You might try beef liver pate. There are recipes for it and you can have it as an appetizer.
  15. Someone I knew once opined that fly fishing was like trying to whip them to death rather than catch them. LOL!
  16. Welcome to the forum. The Kamado's are like outdoor ovens - on steroids. LOL! Let the K come up to temp and stabilize before putting your food on to cook. When you do put it on, you will see the temp drop since the food is at a lower temp. At that point it's a "LEAVERITE". Leave it alone - don't fiddle with the vents. When you preheat your oven and put food in it you don't adjust the temp. Same with the Kamado. It will recover and come back to your target temp. The 10" diameter pan still leaves plenty of room for air flow around it on Joe Jr. - assuming the grate is 13"+ Dia. I don't think that it was a problem. Also, fill your K with lump. Whatever isn't used or burned can be relit for your next cook. You won't have to add charcoal part way through the cook. I'll bet your wife still appreciated your effort to cook her a tasty meal even though you thought the temp was too high. The learning curve to cook various meals on the Kamado is challenging but not very difficult. Good luck!
  17. I purchased one of these a couple of years ago and it has worked well for me. https://www.thermoworks.com/IR-Gun Here are some of their other units: https://www.thermoworks.com/Infrareds Thermoworks puts these on sale from time to time so you might score a better price.
  18. I cook them direct, turning them occasionally to brown them and get grill marks. I cook to an internal temp of 155 to 160 deg.
  19. Thanks for the info on the salt. It sounds lie you used a corned beef flat to start with. That sure saves the brine time. Good idea.
  20. Welcome to the forum. Overall, your K7 appears to be in pretty good shape for its age and usage except for the cracked area. Repairing the crack shouldn't be too difficult to do with some refractory cement. If you don't have the missing tiles you can check with tile stores that supply pool tile. Overall cost shouldn't be very much - at least a lot cheaper than a new Kamado. On the other hand, its sounds like you're trying to talk yourself into a new Kamado. Think I'd try fixing it first and if it didn't work out then go for a new unit.
  21. K_sqrd


    Welcome to the forum. That is an older Richard Johnson Kamado. It is a K7 model and looks to be in good shape. RJ sold the business to Galaxy Outdoor Grills in Las Vegas aka Rocket Kamado. Link to site: https://www.galaxyoutdoor.com/kamado-rocket-official What is the condition of the inside of the grill? What accessories came with it - grates, deflector, upper and or lower brackets? There is a lot of good info in this sub forum and you might want to do a little reading of some of the threads.
  22. Thanks for posting the recipe. My wife loves Popovers. I like them with butter and jelly and a few strips of bacon on the side. We'll have to try them with the Brie and jam - sounds yummy. We only have them occasionally and do enjoy them.
  23. I think those muffin things are Popovers and my wife was drooling on my screen when I showed her this thread. My wife asked why you didn't share the Popover recipe. She loves them. Tasty looking meal. Great job on the pork.
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