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About dianlonyc2

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  • Interests
    Food and ice water swimming....SCUBA if there is time.
  • Grill
    Kamado Joe

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  1. Wow Wow Wow! So I have only cooked 2 other Briskets: - 1st - Choice: May have over cooked it...ends were crumbly and dry. Burnt ends ROCKED. Injected and Wrapped in Butcher paper - 2nd - Prime: Got it from a butcher...no trimming needed, but very pricey - Came out good! Some ends were a little dry, but wish it had more flavor before saucing. Did not inject, wrapped in Foil. This past weekend #3: a Snake River Farms Waygu Gold -- 15lbs (but trimmed to about 11-12). Outstanding! Injected and wrapped in foil. Used Harry Soo's Moolah Rub with a Salt/Pepper base. I used the iKamand and it worked great...though think I may put the probe (or a second probe) in the thinner section next time. What was remarkable was it cook a lot faster than I would have thought! I did receive alerts at the end that the pit temp was getting too hot. Dome was constant...but with vents almost all the way closed, it said it was going from 225 to 245. I rested for a few hours in a cooler (wrapping in the SNF wool blanket it arrived in)...it cut perfectly and the flavor was the best yet. It did not need sauce! THEY ARE PRICEY....but it really produced a quality product. I am going to next try it with a Prime....have to go to Costco and search there...but SNF is great for special occasions. Pics to follow
  2. I cooked a Brisket this weekend using iKamand. At first I was connected and then had some connection issues....then I activated my Guest Network and moved it over to that....and it was steady as can be. Cooked the best brisket yet! Strange thing was at the end the temp kept creeping up (and I received a text)....but all the vents were barely open. It stated grill temp was 240-250, dome stated 225.
  3. dianlonyc2

    Kamado Joe Charcoal Baskets

    I love mine---though it is quite heavy to shake the ash out! I got a KAB for my Jr -- have not used it yet. I don't think the accessory rack is flush on my BJ once it is installed.
  4. I upgraded yesterday to the latest firmware and did a beer can chicken. I selected chicken and entered the weight, but increased the temp on the app (as I think it was going for low and slow). The internet connection was a little spotty as I got messages about disconnection and saw a green flashing light.....but the App was showing the temps and I received texts when there were occurrences ( too hot, lid open, food done). I really enjoyed cooking with it! I have a brisket on its way that I will be testing next.
  5. Yesterday a lot of people were using their iKamands....I think there may have been a problem at the server farm managing it for a bit. I think the heat may have impacted my wifi strength ... I could not connect to the wireless network outside on my phone or iKamand the same way I had so many other times. Look in the app, I think there a good Help section that really helped me out a bit.
  6. dianlonyc2

    Table/Stand Ideas for Kamado Joe Junior

    Time to resurrect the thread! I think I may be getting this table! I put the Jr on my table (noted a few pics above) and it is pretty high...I like my eyebrows and don't want to draw them with a sharpie and people will be saying "Why does he look so angry?" lol
  7. dianlonyc2

    iKamand first impressions

    Thanks -- I have to try it out. I only used the iKamand on a high heat ignite for Pizza (600+ degrees). I had the plastic back on it for when I had to shut down. It did not melt.....was I lucky? Either way -- it I can get the original door in place I will be happy!
  8. dianlonyc2

    Improving a Cheap Lodge Cast Iron Pan

    After seeing John's "how to" ... I decided to give it a try. 3rd season is baking as we speak.
  9. dianlonyc2


    That looks amazing. I wish computer screens were edible! I just picked up a leg of lamb at my local supermarket -- unbelievable special on it! I think I might try a Sous Vide recipe (and finish up on the Big Joe). If I run into a tomahawk ..... that will be my next big cook thanks to you!
  10. dianlonyc2

    Home Depot

    That's great news -- but even better news will be if they carry their Lump Charcoal!
  11. dianlonyc2

    2nd Try at Everest...I mean brisket!

    Well.... Success! Ends of the flat were a little dry... But the rest was magical. I have 2 things to work on: - make sure my carving knife is sharp before I cut. - try different rubs like the salt/pepper one.... The meat needed a little salt to it. It was good but needed something. Of course BBQ sauce cured it immediately.... But I'd like it to stand on its own too. Overall... Best advice I got in here.... Cook to look and feel... That worked out great. It can only get better from here on out
  12. dianlonyc2

    2nd Try at Everest...I mean brisket!

    Meat is now resting in the cooler. 13hr cook. Pen read 205. Well the wireless one I have under reported. Last ones I was stuck at 190 forever... At like 16 hours I stuck my pen in and out was like 230. I have a cheap pen I got on Amazon that works great and use that and tips on here to cook for look and feel. I'm waiting for the iKammand to replace the wireless one I have... Can't wait to toss it.
  13. dianlonyc2

    2nd Try at Everest...I mean brisket!

    Yeah... Our tradition is usually seafood on Eve.... But not a lot of seafood eaters. I will though be making sous vide mashed potatoes and lobster tail thermador (food wishes recipe). I wrapped at 4am and at 8 a m it is 170 internal temp...... Almost there
  14. I made a 16lb choice brisket (my first on a Kamado) in August/September. It tasted great but crumbled. I know the temp property I used was way off and that could be the reason. For Xmas Eve I got a 13 lb prime brisket (already trimmed) and am trying to improve from last time. I used Malcom Reeds BBQ rub and set the big Joe up with pecan wood and a tray that contained Apple juice... And dialed it in at 225. Brisket went on at 9pm last night. I checked at 4am.... Perfect color..temp said 145 internal... But I don't go by that since it steered me wrong in the past. I wrapped in Tin foil on top of a bed of sliced potatoes and onions with a little red wine as braising liquid. Now it's back on the grill until it probes "like butter" (and around 200 degrees). Then I will wrap in a towel and keep in the cooler until ready to go!
  15. dianlonyc2

    Pulled Beef Sandwiches

    I use YouTube Red and downloaded it for viewing on my subway ride home....well I think the people next to me started drooling....and thinking "Why is that guy watching BBQ videos on the train" lol Great video! ..... and I have been a fan of Horseradish cream sauce since having it at Morton's. I wonder if it works good with Brisket?? Hell---I'd eat it by itself.