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gotzero

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Everything posted by gotzero

  1. Baltimore roof decks are about as jealous as I get about housing. I have some friends with amazing spaces and views that are also almost completely private. I grill on my Trex deck (that is not above my house) more or less without worry but I get it. You can install some amazing concrete anchors, but nothing will be "theft proof". Good luck with what you decide!
  2. gotzero

    Gyro

    My goodness this recipe was delicious. Easy way to make a super tasty meal. Thanks!
  3. There are entire categories of restaurants we will not bother with anymore because we can destroy them at home in cost and quality, usually without a lot of work. The most obvious example is the steakhouse. There are also categories where either through sheer variety, complexity, or some other high base cost that we cannot compete with. These include sushi, many Asian and Indian themed restaurants (we can make any one or two of these dishes on offer, but we can go to a restaurant and order ten small dishes), and taco stands (I don't understand why but I just can't hang). The border cases are the things we can do just as well but others do differently or allow us to totally kick back. Tonight, we are going to a yakitori restaurant. Can I beat it? Yup. Am I going to put that aside and have a totally relaxed time with my spouse and our friends and enjoy myself? Yup. I have tiny kids, so for family dinners, "ambiance" is out the window for now. One of our favorite places to eat out right now is a Mexican place with plastic on the booths, HIGH walls between booths, and a mariachi band. I can more or less look at my older kid and say, "enjoy yourself and do your worst". This also serves a purpose, but it would never be a "date night" place. The area where I realize I am getting really "snobby" is ingredient sourcing. I could go to an average nice grocery store and up my nose at every piece of beef on offer. I am totally and happily spoiled by whole beef buys, primal cuts from RD and Costco, and our local butcher and fishmonger. During the sunny months, we grow a lot of food which spoils me for the rest of the year.
  4. Welcome, I grew up in Southern Illinois, went back a few years ago, astonished, to find a wine industry! I miss the seemingly limitless catfish and bluegill. Enjoy the KJ, they are amazing grills!
  5. We tried out the DoJoe tonight with success. I am glad I ordered it, I look forward to really learning it. With one cook down, I am a big fan. Being able to see the pies cook is fantastic, I just do not know exactly what I am looking at yet. It was fun to see the light coming through the vent holes. Here are four pizzas (left to right, top to bottom) at 3, 4, 5, and 6 minutes at about 625 degrees on the dome. They range from not done enough to very overdone. The two middle ones were great, but I am going to aim for 550 degrees next time with this dough. The bottom cooked well before the top. It turns out, Joetisserie temperatures here are much lower than tonight's DoJoe cook. My "remove it with welding gloves and shut the grill down" experient did not end well. I was glad to still be over the grill when my fingers alerted me it was not intelligent. I also managed to completely tear off my lower gasket (although I think 99% of this happened within a month of ordering the grill. I am picking up some copper/silicone gasket sealer tomorrow and will give that a try since it appears the fiberglass actual gasket is still completely good to go.
  6. Not cooking yet, but this seems awesome. It is the size of a bus and I am impressed with how well everything fits together. I also had a minivan hitch arrive today and the box with the kamado parts was almost as big. The pizza stone came in a separate retail box. I already had one, so hopefully in the future they sell a version without for a little less money. Another perfect transaction from Atlanta grill company.
  7. I am getting more and more interested in the idea of a 1300.
  8. The DoJoe is "expensive", meaning "not cheap", but I do not think it is "overpriced", considering the largest dimension of the cast for the Big Joe version is probably in excess of 30" and it weighs something like 10lbs.
  9. I use an extra Akorn Jr cover for the Joe Jr, fits almost perfectly.
  10. Enjoy! The Jr is my least used but probably most loved KJ. I think of them as Miata, Camry, and Minivan. Most of the time I am using the others, but the responsiveness of the little one is impossible to replicate in anything else. Here, ours pulls travel and searing machine duty, but it could easily do everything.
  11. Looks fantastic! We often get salmon and make it with pesto butter, delicious and easy to do. This makes me want to ask for trout next time I visit out seafood shop. I need to get in the habit of putting sides under the main protein during cooks.
  12. I did a deep clean of my Big Joe this weekend including removing and cleaning every part of the firebox (an aside, I was shocked by how much Ash was hiding behind and under panels). My metal retaining ring was easily as warped as the pictures in this thread. I was just as surprised when I put everything back together and it all lined up perfectly. Going from empty bottom half to fully assembled and flat firebox was probably a two minute process. I put each piece of the firebox in loosely, put on the metal ring, and then used the hole in each piece to pull inward and lock in the ring. Reassembled, everything is just fine.
  13. As Never L8 4 chow mentioned, I am more interested in being comfortable going to bed after dinner, etc. In all, I am just looking forward to getting my hands on this thing. On the deck cooking NoJoe pizzas right now!
  14. Awesome, thanks for the video. I do not have a shipping notice yet for the Big Joe size preorder. Now that the weather is warming up and the time change will mean there is some daylight after work, I cannot wait for delivery! I do not use the Joetisserie at temps this hot, but when done with the rotisserie, I take it out with welding gloves, let it cool on a metal rack (it cools pretty quickly), and then shut down the kamado. I hope to do the same here! The classic size DoJoe looks a lot bigger than I thought it would be. Makes me think about picking it up too.
  15. I do not know about a new model coming, but I took advantage of the price drop to add the Classic size.
  16. 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!
  17. 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.
  18. 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.
  19. 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.
  20. 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!
  21. 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.
  22. 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.
  23. Fantastic! I will have to think of some designs for here.
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