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gotzero last won the day on February 11

gotzero had the most liked content!

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About gotzero

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    Outdoor Cooking
  • Grill
    Kamado Joe

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  1. gotzero

    Rotisserie Glazed Pineapple

    I find "aluminum free baking soda" added to the rub to work magic on indirect cooked wings. I aim for 375 degrees and usually do 20 minutes, turn over, and 20 more minutes. Most of the time the skin breaks like glass when they are ready. We sauce them at the table. They end up crisping so well. My family prefers these strongly to fried wings, and we have a deep fryer. I bet the pineapple would do well without the bourbon, keep up the good work!
  2. gotzero

    Grizzly Cookware

    That is interesting. I have some fun parts plated in nickel alloys and it is amazing how much abuse they take and wipe clean. If the pan is like that, I imagine it will be a dream to use. I have a nickel skin allergy that manifests fantastically any time I have nickel tough my skin for a long period. I looked up if it was safe for me to cook on ("no") and then read that stainless steel (which I cook on all the time) is not safe for me either. I imagine the pan would be fine, but I am not going to pay their cost of entry to find out. I will follow this with interest.
  3. gotzero

    Sous Vide vs. reverse sear

    I am having the opposite experience, I like sous vide more and more for steaks. I season and sous vide to desired temp, take out steaks, dry with paper towel, season again and sear with ghee on a HOT cast iron pan. I could do it all on the grill, but sous vide is so easy and consistent I prefer it. It is also frequent for us to cook for 6-12 people, so there are volume and consistency issues largely solved by sous vide.
  4. gotzero

    Rotisserie Glazed Pineapple

    Thanks! I love the charcoal rotisserie so much I ordered the Classic size the same day I picked up the kamado. I had never done this before but I figured I wanted some "crust". I am not sure why it did not burn more because the dome said it was running almost 400 degrees, but whatever happened, it worked perfectly. I added a couple of drops of vanilla. It was a very easy recipe and cook, maybe I just had beginner's luck! I am certainly going to try this some more. The crust and outer inch of the pineapple had a taste/texture/heat combo that was perfection.
  5. I was thrilled that the challenges returned, and then quickly thought to myself, "what in the world am I going to do for dessert?". We are not big dessert makers or eaters here, and our go tos are usually fruit based. I looked around for grilled fruit desserts, and found one (gasp, on a website for a gasser) that involved all of the following wonderful things: pineapple. bourbon, grill, and rotisserie. So, I set out to make bourbon glazed rotisserie pineapple on a kamado. I intended to make the wings on the big joe, and then rotisserie the pineapple on the classic. However, the classic heated up almost instantly, while the big joe took its sweet time, so I switched grills, crammed the wings in the classic, and used an extra large kamado to rotisserie one pineapple. With some welding gloves, I was pleasantly surprised how fast and easy it was to switch the intended cook with both grills. While the wings cooked, I began giving the pineapple coats of the bourbon/brown sugar/butter glaze. The wings came off, and we very much enjoyed them (tequila lime seasoning mixed with baking powder, 20 minutes a side indirect at 350). These end up being crispy just like fried wings with a wonderful moist center. I still cannot believe how easy and tasty this wing cook is, I still get lost in the "magic" of the kamado. Back to the pineapple. All that lid opening leads to a little more fire. The smell coming off the big joe indicates I am going to enjoy this dessert. Done. And served with some ice cream. We all loved this, and joked that the chicken wings were probably healthier than the pineapple. I am absolutely going to make this again. It was so easy, plated really well, and everyone young to old enjoyed it. Thanks again for getting me out of my comfort zone!
  6. gotzero

    Product Testing

    Here, a local creamery has many Jersey bull calves that go to another local and get raised up as grass fed/finished. I buy a whole beef per year that is dry aged for about a month, and we are absolutely over the moon at the quality of what we get. The steaks look and taste divine, and the ground beef is delicious. I am not sure if it is necessarily most efficient or cost effective, but I enjoy being able to support to local farms we love, and the quality of the beef is fantastic. They are not nearly as big as a bred for meat breed, but I am not sure we would have the freezer space or appetite to handle those.
  7. gotzero

    The Kamado Joe Do-Joe

    By the we finish the hardscaping I have in mind the added ton of a pizza oven will not even be noticed. However, it is a couple of years off. In the mean time, we love doing pizzas on the Big Joe and the DoJoe should make that even more pleasant.
  8. gotzero

    The Burn Shop - Custom Grill Grates

    Fantastic! I will have to think of some designs for here.
  9. gotzero

    The Kamado Joe Do-Joe

    This is definitely a placeholder, but what I can get away with right now. There is an engineering challenge that will take some time! The last time a Bobcat was on the back of the property, the sod bill was in the thousands. I am laughing like a crazy person thinking about what it would look like after I had a boom truck where I eventually want the oven. I was starting to think I was going to need to move, but thankfully when I looked up the numbers I realized we had the wettest fall in measured history. Looking forward to reverting to the mean!
  10. gotzero

    Made it to the Last Frontier!

    Not always a choice. Thanks for serving, and enjoy being able to grill no matter what! Moving to Alaska in February and then immediately grilling outside every day is awesome and dedicated! Good luck finding lump!
  11. gotzero

    The Kamado Joe Do-Joe

    Thanks, I preordered the Big Joe version. I hope this keeps me from "needing" a pizza oven for a year or two. That is my second order from Atlanta Grill Company in a week.
  12. I have the Big Joe KJ basket. It works great. I use the divider quite a bit with the rotisserie. I like how the system works. The stones rest on the tabs, it is easy to pull out with the D&C ring. For the classic size, I got the kick ash basket to save some money since I did not see needing a divider.
  13. gotzero

    Where did you buy your Kamado Joe Grill?

    I understand volume drives dollars and things have to be worthwhile. That said, I used an otherwise dormant work account (I do not use Facebook personally and will not) to take a look at the Kamado Joe page, and while that may be where the numbers are, I have no interest in participating in that format. This is a site I now visit and enjoy every day. I feel very lucky have found this forum when I did. FWIW, I did not vote, but I am Costco 2, not Costco 1.
  14. gotzero

    Where did you buy your Kamado Joe Grill?

    Without killing this poll before it gets off the ground, what if I have done both?
  15. gotzero

    Weekend Brisket

    Some of this may be changing times. For instance, the local butcher that I had to write in "tri-tip" on prior whole beef cut lists now lists the cut on their available meats today on their website. I am an enthusiastic meat buyer and I am seeing a number of things available now that I am certain were not here in the past. I am all for more options and more variety!