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Panonhas

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  1. Like
    Panonhas got a reaction from Charcoal Addict in Halibut and Tex-Mex Farro Salada   
    that looks really good!
  2. Like
    Panonhas got a reaction from skreef in 3rd test drive on the Joe (Chicken)   
  3. Like
    Panonhas got a reaction from skreef in 3rd test drive on the Joe (Chicken)   
    So yesterday i had my third go at the Kamado Joe. this time i decided to cook a chicken "Portuguese Style" 
    as i would call it "Frango no Churrasco". I used one of the deflector plates only since i was going to also cook a Porterhouse 
    and , I also wanted to put the chicken in direct heat after i was sure it was cooked properly. I cooked it at about 300 Deg for about 
    5 hours over the deflector plate. Again the Kamado maintained the temperature pretty much on the dime. i opened the Kamado probably 
    3-4 times so that i could baste the chicken as it was cooking. Once i started cooking the Porterhouse i also put the chicken on the 
    same side as the steak to get a nice crispiness to it. I think it came out excellent and my family agreed with me. My wife actually made
    some chicken salad with the remaining chicken for me to eat today. I have added some pictures so that you can see the outcome.
    feel free to comment.
     
    thanks


  4. Like
    Panonhas got a reaction from KamadoJosephine in MASSIVE Beef Ribs   
    Those ribs look absolutely awesome. great job on the cook. how many people did it take to devour them? 
  5. Like
    Panonhas got a reaction from Beermachine in 3rd test drive on the Joe (Chicken)   
  6. Like
    Panonhas got a reaction from Beermachine in 3rd test drive on the Joe (Chicken)   
    So yesterday i had my third go at the Kamado Joe. this time i decided to cook a chicken "Portuguese Style" 
    as i would call it "Frango no Churrasco". I used one of the deflector plates only since i was going to also cook a Porterhouse 
    and , I also wanted to put the chicken in direct heat after i was sure it was cooked properly. I cooked it at about 300 Deg for about 
    5 hours over the deflector plate. Again the Kamado maintained the temperature pretty much on the dime. i opened the Kamado probably 
    3-4 times so that i could baste the chicken as it was cooking. Once i started cooking the Porterhouse i also put the chicken on the 
    same side as the steak to get a nice crispiness to it. I think it came out excellent and my family agreed with me. My wife actually made
    some chicken salad with the remaining chicken for me to eat today. I have added some pictures so that you can see the outcome.
    feel free to comment.
     
    thanks


  7. Like
    Panonhas got a reaction from Stretch in 3rd test drive on the Joe (Chicken)   
  8. Like
    Panonhas got a reaction from TKOBBQ in 3rd test drive on the Joe (Chicken)   
    I used, olive oil, wine,coarse salt, cracked pepper, Piri-Piri hot sauce, Cayenne Pepper, bay leaves, garlic powder. 
  9. Like
    Panonhas got a reaction from TKOBBQ in 3rd test drive on the Joe (Chicken)   
  10. Like
    Panonhas got a reaction from Mironccr345 in 3rd test drive on the Joe (Chicken)   
    I used, olive oil, wine,coarse salt, cracked pepper, Piri-Piri hot sauce, Cayenne Pepper, bay leaves, garlic powder. 
  11. Like
    Panonhas got a reaction from Marty in 3rd test drive on the Joe (Chicken)   
  12. Like
    Panonhas got a reaction from Beermachine in 2nd test drive on the Joe   
    So today was my second go at Mr. Joe. I decide to try St. Louis style ribs. I probably should have seasoned them for 24 Hours, but who has the time lol. So this time I put charcoal on both sides and also used both deflector plates. Yes I used aluminum foil on them again because by the time I read the other thread warning me about the aluminum foil, I had already started the cook. I got the Joe up to temp as I seasoned the ribs and by the time I went outside it was sitting at about 300deg. I had the bottom and top open. I closed both about half way and waited a bit. The temp didn't really change so I opened the lid and let some heat out. I then closed both top and bottom to about 3/4 and put the ribs on the grill. I used a drip pan underneath with water. The cook started at about 11:30 am and I pulled the ribs out at about 6pm. About 4 hours into the cook I drizzled some of my cousin's harvested honey on the bottom side and spread it. Yes, my cousin harvests real honey from real Bees in Europe and actually does pretty well just on doing that. Whenever I travel there I stock up on honey and obviously " Fire Water". I do have to say that these were probably the best ribs I have ever cooked. The Joe kept 250Deg on the thermometer for about 5 hours fluctuating no more than maybe 5 degrees. Towards the end I tented the ribs for a bit and that was it. I am extremely happy with the cook, and by the thumbs up from my wife and son. I think they were happy also. Some salad, sweet potato, Avocado, and my favorite Beer. Please see the pics and comment. I am up for all suggestions.
     
    Thanks
  13. Like
    Panonhas got a reaction from Beermachine in New Joe Junior - First Cook   
    Awesome Job. I am glad you enjoyed your first of many cooks. Was great meeting you and we will get together for a nice cook soon. Next buy more meat. Your son is a growing man, he needs his protein. Lol
  14. Like
    Panonhas got a reaction from Team PCBeach in 2nd test drive on the Joe   
    So today was my second go at Mr. Joe. I decide to try St. Louis style ribs. I probably should have seasoned them for 24 Hours, but who has the time lol. So this time I put charcoal on both sides and also used both deflector plates. Yes I used aluminum foil on them again because by the time I read the other thread warning me about the aluminum foil, I had already started the cook. I got the Joe up to temp as I seasoned the ribs and by the time I went outside it was sitting at about 300deg. I had the bottom and top open. I closed both about half way and waited a bit. The temp didn't really change so I opened the lid and let some heat out. I then closed both top and bottom to about 3/4 and put the ribs on the grill. I used a drip pan underneath with water. The cook started at about 11:30 am and I pulled the ribs out at about 6pm. About 4 hours into the cook I drizzled some of my cousin's harvested honey on the bottom side and spread it. Yes, my cousin harvests real honey from real Bees in Europe and actually does pretty well just on doing that. Whenever I travel there I stock up on honey and obviously " Fire Water". I do have to say that these were probably the best ribs I have ever cooked. The Joe kept 250Deg on the thermometer for about 5 hours fluctuating no more than maybe 5 degrees. Towards the end I tented the ribs for a bit and that was it. I am extremely happy with the cook, and by the thumbs up from my wife and son. I think they were happy also. Some salad, sweet potato, Avocado, and my favorite Beer. Please see the pics and comment. I am up for all suggestions.
     
    Thanks
  15. Like
    Panonhas got a reaction from TKOBBQ in 2nd test drive on the Joe   
    So today was my second go at Mr. Joe. I decide to try St. Louis style ribs. I probably should have seasoned them for 24 Hours, but who has the time lol. So this time I put charcoal on both sides and also used both deflector plates. Yes I used aluminum foil on them again because by the time I read the other thread warning me about the aluminum foil, I had already started the cook. I got the Joe up to temp as I seasoned the ribs and by the time I went outside it was sitting at about 300deg. I had the bottom and top open. I closed both about half way and waited a bit. The temp didn't really change so I opened the lid and let some heat out. I then closed both top and bottom to about 3/4 and put the ribs on the grill. I used a drip pan underneath with water. The cook started at about 11:30 am and I pulled the ribs out at about 6pm. About 4 hours into the cook I drizzled some of my cousin's harvested honey on the bottom side and spread it. Yes, my cousin harvests real honey from real Bees in Europe and actually does pretty well just on doing that. Whenever I travel there I stock up on honey and obviously " Fire Water". I do have to say that these were probably the best ribs I have ever cooked. The Joe kept 250Deg on the thermometer for about 5 hours fluctuating no more than maybe 5 degrees. Towards the end I tented the ribs for a bit and that was it. I am extremely happy with the cook, and by the thumbs up from my wife and son. I think they were happy also. Some salad, sweet potato, Avocado, and my favorite Beer. Please see the pics and comment. I am up for all suggestions.
     
    Thanks
  16. Like
    Panonhas got a reaction from Squarehelmet in 2nd test drive on the Joe   
    So today was my second go at Mr. Joe. I decide to try St. Louis style ribs. I probably should have seasoned them for 24 Hours, but who has the time lol. So this time I put charcoal on both sides and also used both deflector plates. Yes I used aluminum foil on them again because by the time I read the other thread warning me about the aluminum foil, I had already started the cook. I got the Joe up to temp as I seasoned the ribs and by the time I went outside it was sitting at about 300deg. I had the bottom and top open. I closed both about half way and waited a bit. The temp didn't really change so I opened the lid and let some heat out. I then closed both top and bottom to about 3/4 and put the ribs on the grill. I used a drip pan underneath with water. The cook started at about 11:30 am and I pulled the ribs out at about 6pm. About 4 hours into the cook I drizzled some of my cousin's harvested honey on the bottom side and spread it. Yes, my cousin harvests real honey from real Bees in Europe and actually does pretty well just on doing that. Whenever I travel there I stock up on honey and obviously " Fire Water". I do have to say that these were probably the best ribs I have ever cooked. The Joe kept 250Deg on the thermometer for about 5 hours fluctuating no more than maybe 5 degrees. Towards the end I tented the ribs for a bit and that was it. I am extremely happy with the cook, and by the thumbs up from my wife and son. I think they were happy also. Some salad, sweet potato, Avocado, and my favorite Beer. Please see the pics and comment. I am up for all suggestions.
     
    Thanks
  17. Like
    Panonhas got a reaction from KamadoJosephine in 2nd test drive on the Joe   
    So today was my second go at Mr. Joe. I decide to try St. Louis style ribs. I probably should have seasoned them for 24 Hours, but who has the time lol. So this time I put charcoal on both sides and also used both deflector plates. Yes I used aluminum foil on them again because by the time I read the other thread warning me about the aluminum foil, I had already started the cook. I got the Joe up to temp as I seasoned the ribs and by the time I went outside it was sitting at about 300deg. I had the bottom and top open. I closed both about half way and waited a bit. The temp didn't really change so I opened the lid and let some heat out. I then closed both top and bottom to about 3/4 and put the ribs on the grill. I used a drip pan underneath with water. The cook started at about 11:30 am and I pulled the ribs out at about 6pm. About 4 hours into the cook I drizzled some of my cousin's harvested honey on the bottom side and spread it. Yes, my cousin harvests real honey from real Bees in Europe and actually does pretty well just on doing that. Whenever I travel there I stock up on honey and obviously " Fire Water". I do have to say that these were probably the best ribs I have ever cooked. The Joe kept 250Deg on the thermometer for about 5 hours fluctuating no more than maybe 5 degrees. Towards the end I tented the ribs for a bit and that was it. I am extremely happy with the cook, and by the thumbs up from my wife and son. I think they were happy also. Some salad, sweet potato, Avocado, and my favorite Beer. Please see the pics and comment. I am up for all suggestions.
     
    Thanks
  18. Like
    Panonhas got a reaction from Smokey1 in 2nd test drive on the Joe   
    So today was my second go at Mr. Joe. I decide to try St. Louis style ribs. I probably should have seasoned them for 24 Hours, but who has the time lol. So this time I put charcoal on both sides and also used both deflector plates. Yes I used aluminum foil on them again because by the time I read the other thread warning me about the aluminum foil, I had already started the cook. I got the Joe up to temp as I seasoned the ribs and by the time I went outside it was sitting at about 300deg. I had the bottom and top open. I closed both about half way and waited a bit. The temp didn't really change so I opened the lid and let some heat out. I then closed both top and bottom to about 3/4 and put the ribs on the grill. I used a drip pan underneath with water. The cook started at about 11:30 am and I pulled the ribs out at about 6pm. About 4 hours into the cook I drizzled some of my cousin's harvested honey on the bottom side and spread it. Yes, my cousin harvests real honey from real Bees in Europe and actually does pretty well just on doing that. Whenever I travel there I stock up on honey and obviously " Fire Water". I do have to say that these were probably the best ribs I have ever cooked. The Joe kept 250Deg on the thermometer for about 5 hours fluctuating no more than maybe 5 degrees. Towards the end I tented the ribs for a bit and that was it. I am extremely happy with the cook, and by the thumbs up from my wife and son. I think they were happy also. Some salad, sweet potato, Avocado, and my favorite Beer. Please see the pics and comment. I am up for all suggestions.
     
    Thanks
  19. Like
    Panonhas got a reaction from Astroguy57 in 2nd test drive on the Joe   
    So today was my second go at Mr. Joe. I decide to try St. Louis style ribs. I probably should have seasoned them for 24 Hours, but who has the time lol. So this time I put charcoal on both sides and also used both deflector plates. Yes I used aluminum foil on them again because by the time I read the other thread warning me about the aluminum foil, I had already started the cook. I got the Joe up to temp as I seasoned the ribs and by the time I went outside it was sitting at about 300deg. I had the bottom and top open. I closed both about half way and waited a bit. The temp didn't really change so I opened the lid and let some heat out. I then closed both top and bottom to about 3/4 and put the ribs on the grill. I used a drip pan underneath with water. The cook started at about 11:30 am and I pulled the ribs out at about 6pm. About 4 hours into the cook I drizzled some of my cousin's harvested honey on the bottom side and spread it. Yes, my cousin harvests real honey from real Bees in Europe and actually does pretty well just on doing that. Whenever I travel there I stock up on honey and obviously " Fire Water". I do have to say that these were probably the best ribs I have ever cooked. The Joe kept 250Deg on the thermometer for about 5 hours fluctuating no more than maybe 5 degrees. Towards the end I tented the ribs for a bit and that was it. I am extremely happy with the cook, and by the thumbs up from my wife and son. I think they were happy also. Some salad, sweet potato, Avocado, and my favorite Beer. Please see the pics and comment. I am up for all suggestions.
     
    Thanks
  20. Like
    Panonhas got a reaction from Smokey1 in First test drive on the Joe   
    Hi everyone, just got my Big Joe last week and had a slight issue with the thermometer, so just starting it up today. I've been cooking on a Weber kettle for years so this was just a test run to get familiar with the Kamado. I marinated some boneless chicken thighs for my wife and seasoned a nice 30-40 ounce Porterhouse for me. I only used one half of the Kamado and put one deflector plate on. I lit it up with my looflighter which was easy enough, waited about 20 minutes and put the chicken on the grill. Had it there for about an hour and 15 minutes prior to putting on the porterhouse. I initially started the porterhouse over the deflector for about 15 minutes. Then moved it to direct heat. I have to say that the Joe is a beast. Once it started going the steak cooked really quick. First opinion on it is..... everyone loved it. Obviously some chicken and one steak aren't really a true test. Next time, possible a pork butt or 3, lol. I will just have to slowly adapt to it. So far it doesn't seem very different from the Weber as far as temp adjustment. It is definitely a totally different beast as far as heat retention and temperature changes, but I am really happy with it so far.
     
    Some pics
     

     
     
    Sent from my iPhone using Tapatalk
  21. Like
    Panonhas got a reaction from hammer212 in First test drive on the Joe   
    Hi everyone, just got my Big Joe last week and had a slight issue with the thermometer, so just starting it up today. I've been cooking on a Weber kettle for years so this was just a test run to get familiar with the Kamado. I marinated some boneless chicken thighs for my wife and seasoned a nice 30-40 ounce Porterhouse for me. I only used one half of the Kamado and put one deflector plate on. I lit it up with my looflighter which was easy enough, waited about 20 minutes and put the chicken on the grill. Had it there for about an hour and 15 minutes prior to putting on the porterhouse. I initially started the porterhouse over the deflector for about 15 minutes. Then moved it to direct heat. I have to say that the Joe is a beast. Once it started going the steak cooked really quick. First opinion on it is..... everyone loved it. Obviously some chicken and one steak aren't really a true test. Next time, possible a pork butt or 3, lol. I will just have to slowly adapt to it. So far it doesn't seem very different from the Weber as far as temp adjustment. It is definitely a totally different beast as far as heat retention and temperature changes, but I am really happy with it so far.
     
    Some pics
     

     
     
    Sent from my iPhone using Tapatalk
  22. Like
    Panonhas got a reaction from TKOBBQ in First test drive on the Joe   
    Hi everyone, just got my Big Joe last week and had a slight issue with the thermometer, so just starting it up today. I've been cooking on a Weber kettle for years so this was just a test run to get familiar with the Kamado. I marinated some boneless chicken thighs for my wife and seasoned a nice 30-40 ounce Porterhouse for me. I only used one half of the Kamado and put one deflector plate on. I lit it up with my looflighter which was easy enough, waited about 20 minutes and put the chicken on the grill. Had it there for about an hour and 15 minutes prior to putting on the porterhouse. I initially started the porterhouse over the deflector for about 15 minutes. Then moved it to direct heat. I have to say that the Joe is a beast. Once it started going the steak cooked really quick. First opinion on it is..... everyone loved it. Obviously some chicken and one steak aren't really a true test. Next time, possible a pork butt or 3, lol. I will just have to slowly adapt to it. So far it doesn't seem very different from the Weber as far as temp adjustment. It is definitely a totally different beast as far as heat retention and temperature changes, but I am really happy with it so far.
     
    Some pics
     

     
     
    Sent from my iPhone using Tapatalk
  23. Like
    Panonhas got a reaction from Rob_grill_apprentice in First test drive on the Joe   
    Hi everyone, just got my Big Joe last week and had a slight issue with the thermometer, so just starting it up today. I've been cooking on a Weber kettle for years so this was just a test run to get familiar with the Kamado. I marinated some boneless chicken thighs for my wife and seasoned a nice 30-40 ounce Porterhouse for me. I only used one half of the Kamado and put one deflector plate on. I lit it up with my looflighter which was easy enough, waited about 20 minutes and put the chicken on the grill. Had it there for about an hour and 15 minutes prior to putting on the porterhouse. I initially started the porterhouse over the deflector for about 15 minutes. Then moved it to direct heat. I have to say that the Joe is a beast. Once it started going the steak cooked really quick. First opinion on it is..... everyone loved it. Obviously some chicken and one steak aren't really a true test. Next time, possible a pork butt or 3, lol. I will just have to slowly adapt to it. So far it doesn't seem very different from the Weber as far as temp adjustment. It is definitely a totally different beast as far as heat retention and temperature changes, but I am really happy with it so far.
     
    Some pics
     

     
     
    Sent from my iPhone using Tapatalk
  24. Like
    Panonhas got a reaction from KamadoJosephine in First test drive on the Joe   
    Hi everyone, just got my Big Joe last week and had a slight issue with the thermometer, so just starting it up today. I've been cooking on a Weber kettle for years so this was just a test run to get familiar with the Kamado. I marinated some boneless chicken thighs for my wife and seasoned a nice 30-40 ounce Porterhouse for me. I only used one half of the Kamado and put one deflector plate on. I lit it up with my looflighter which was easy enough, waited about 20 minutes and put the chicken on the grill. Had it there for about an hour and 15 minutes prior to putting on the porterhouse. I initially started the porterhouse over the deflector for about 15 minutes. Then moved it to direct heat. I have to say that the Joe is a beast. Once it started going the steak cooked really quick. First opinion on it is..... everyone loved it. Obviously some chicken and one steak aren't really a true test. Next time, possible a pork butt or 3, lol. I will just have to slowly adapt to it. So far it doesn't seem very different from the Weber as far as temp adjustment. It is definitely a totally different beast as far as heat retention and temperature changes, but I am really happy with it so far.
     
    Some pics
     

     
     
    Sent from my iPhone using Tapatalk
  25. Like
    Panonhas got a reaction from Gunnergoose in First test drive on the Joe   
    Hi everyone, just got my Big Joe last week and had a slight issue with the thermometer, so just starting it up today. I've been cooking on a Weber kettle for years so this was just a test run to get familiar with the Kamado. I marinated some boneless chicken thighs for my wife and seasoned a nice 30-40 ounce Porterhouse for me. I only used one half of the Kamado and put one deflector plate on. I lit it up with my looflighter which was easy enough, waited about 20 minutes and put the chicken on the grill. Had it there for about an hour and 15 minutes prior to putting on the porterhouse. I initially started the porterhouse over the deflector for about 15 minutes. Then moved it to direct heat. I have to say that the Joe is a beast. Once it started going the steak cooked really quick. First opinion on it is..... everyone loved it. Obviously some chicken and one steak aren't really a true test. Next time, possible a pork butt or 3, lol. I will just have to slowly adapt to it. So far it doesn't seem very different from the Weber as far as temp adjustment. It is definitely a totally different beast as far as heat retention and temperature changes, but I am really happy with it so far.
     
    Some pics
     

     
     
    Sent from my iPhone using Tapatalk
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