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KamadoJosephine last won the day on September 11

KamadoJosephine had the most liked content!

About KamadoJosephine

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    Not setting myself on fire.
  • Grill
    Kamado Joe
  1. Blue Flames from the buttocks of hell

    I'll concede that in the cold light of day, with my Monday Morning Quarterback hat on, throwing a pizza onto this inferno possibly wasn't the best culinary choice I've ever made... In my defence, I was hungry; and I also read that charcoal is good for you... Before I put the 2nd pizza on, I employed a devious hidden Kamado technique - I closed the bottom vent and mysteriously, the blue flames went away and the 2nd pizza was only a tad burned
  2. Copycat paella from DerHusker

    Shuley, truly amazing job. Your pics and your descriptions really took me into your kitchen (you may want to disinfect the benchtops ). Here is a poem I wrote in your honour: Shuley's paella Looked massively stellar Complete with the prawns and her drool A festival of taste That did not go to waste Well done all round by our Shuulle!!!
  3. Smoke meat

    I am disproportionately upset about this.
  4. New from North Atlanta

  5. Blue Flames from the buttocks of hell

    also, the blue flames were basically enveloping the entire handle/temp-probe half of the dome. very spooky
  6. I fired up the KJ to do pizzas - loaded up the box with a metric F*ton of charcoal, and lit it in 5 spots. Sat back for an hour or so (while checking in every 10 - 15 mins) to let my red egg of love come up to temp. at about the 50 min mark, noticed: a) temp was sky-high b ) blue flames were shooting out of the hole... my prior experience with blue flames have been from an entirely different hole... i threw the pizza on, and after 2 mins, the edges were absolutely cremated. Like throw them in an urn and stand up in front of a church to talk about how wonderful the crust was when it was alive and how you totally didn't think it was a total bitch. after the first cremation, i shut the bottom vent, and 50%'d the top vent until the temp dropped to 450C, then opened the buggers back up for the 2nd pizza, which came out quite nicely. anyway, just wondering if any other peeps have seen these blue flames, and any advice about wtf is going on would be greatly appreciated...
  7. BBQ Shicken.......

    Brilliant job!! Great pics as always
  8. Vacuum Sealers

    I agree with Distiller. I have two vacuum sealers, and the chamber version is vastly superior to the little baby Breville one Only reason I don't use the chamber version all the time is it's a pain in the bum to haul out (it's about 20kg). the little baby-B is quick and easy (a bit like me ) for dry stuff; but I bust out the big bastard when there's a slab of brisket or something wet to vac-seal
  9. Distiller from Australia

    Kentucky...? Welcome!!!
  10. You've got a friend in me

    To quote my dearly departed mother - "Well if you're gonna get cancer, at least make sure one of your friends serves up some delicious meat".
  11. Chile Relleno Sunday

    Wow, el greato jobbo!!!!
  12. I think Big Green Egg needs a new name

    Avokamado is brilliant!!!!!
  13. Hawk visitors

    wow phil, that's amazing. thanks for sharing that. the fact you've got a 300 y/o pecan tree is bloody brilliant. and those hawks... wow. also, when i've had a few wines, your name looks like "phil porn" <---- SEE - IT REALLY DOES!!!!
  14. New Akorn grill user & member

    You're welcome, young padwan. I accept your thanks, and will also accept PayPal, Western Union, Checks, Money Orders, Cash, and beer