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Everything posted by K_sqrd

  1. Here's a little more info... https://barbecuebible.com/2019/11/19/smoked-cocktails-for-the-holidays/
  2. I've used London Broil for Jerky because it's usually pretty lean. Works great!
  3. 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.
  4. 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
  5. 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.
  6. 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/
  7. 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.
  8. You might try beef liver pate. There are recipes for it and you can have it as an appetizer.
  9. Someone I knew once opined that fly fishing was like trying to whip them to death rather than catch them. LOL!
  10. 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!
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. WOW! $695. OK, here's some info that might help. The following was posted in an RJ Newsletter several years ago. "... the K7 springs should be 18 inches long, the K9 are 24 inches. To check the length of the compression springs you would raise the lid to its fullest height and then remove the 1/4 inch bolt holding the springs in the prop tubes..." Knowing the length of the spring, you also need to count the total number of coils and measure the diameter of the spring wire. Armed with that info, check with a couple of custom spring manufactures who do heavy duty compression springs. There may be a setup charge because of the low quantity so ask about that. Overall, it should still be a lot less, I would hope, than what Galaxy wants. BTW - Welcome to the forum. EDIT: Forgot - you'll also need the OD of the wound coil along with the other info. Sorry about that.
  19. That's a Richard Johnson Kamado and looks to be an early K7 in great shape on the outside. What does the inside look like? Any cracks in the fire bowl, racks included? There are a couple threads on the "Other Kamado" sub forum on this site regarding this brand. Look for "Kamado #7". Can't comment on value - sorry. Edit: RJ sold the company to Rocket Kamado in Las Vegas a couple of years ago and might be a source of info.
  20. Leave it alone as it will recover. Time spent chasing your temp is better spent relaxing and enjoying a cold one. An analogy would be presetting your oven temp to - say 350 per some recipe - then adding what your cooking and then adjusting the oven temp. It's not normally done. The Kamado's are basically extended range outdoor ovens. Also, the temp range for just about all BBQ cooks can cover a fairly wide range and the 'Q will turn out great. Have fun and glad your ribs turned out great. Oh, Yeah - Welcome to the Forum. Glad to have you on board.
  21. Yeah - T-shirts, shorts and flip flops are the dress code this time of the year. The thermos on my steel offset and Santa Maria grills sitting in the direct sun registered 150 deg. with no fire in them. I actually put peppers and mushrooms in them and use them as dehydrators. Works great.
  22. Here in Phoenix it hit 115 deg. today - another record. This year has been the the hottest in history so far. Humidity was only 9% - It's a dry heat. LOL! Home made chicken noodle soup in a crock pot tonight. Good reason to hunker down and enjoy a cold, adult beverage inside.
  23. It sounds like a timing issue to me. Can you sear 17 steaks to each persons' liking and then do the lobster tails? Kind of reminds me of a "One legged rooster in a two story hen house". LOL! If you go the RotoJoe route, you can cook the whole loin to the doneness you want (120 - 125 deg. ?), wrap in foil and towels and place in a cooler while you cook the tails. The meat has to rest anyway and carry over heat will bump the temp up a bit. It can be held like this for a long time. Lobster tails don't take very long to cook so you'll minimize you're time at the grill and have more time for visiting with your guests.
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