Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).


Site Supporter
  • Content count

  • Joined

  • Last visited

About dianlonyc2

Profile Information

  • Gender
  • Location:
  • Interests
    Food and ice water swimming....SCUBA if there is time.
  • Grill
    Kamado Joe
  1. BEER-N-BBQ by Larry Apparel

    Nice shirt.....but I want the beer! lol Loved the hefeweizen video!
  2. I have been grilling veggies and fish more often....and self justified the Laser Cut grill for the Big Joe. I know I will probably hear it.....but my wife is SUPER impressed with the quality of my cooking on the kamado! So It won't be too bad. Plus most of my cooks have been meat -- time to turn up the fish game! Getting the Kamado ---- that was a very tough sell.....this Akorn sounds like an easy win!
  3. Newbie first ribs

    I have the Sweet Sauce O Mine and love it....have to get the sweet Rub now! I also have the Killer Hogs AP and Meet Chruch's Honey Hog and Deez Nuts --- I think right now I still prefer the rub -- but it could depend on the food.
  4. Newbie first ribs

    Looks great! I try to hit 250. I also do a wrap the last hour in margarine, honey, and brown sugar....then I baste with BBQ sauce and carmelize on direct for 10 minutes. I too am a newbie.....and since July -- I have cooked about 15 slabs of ribs....trying different rubs on each. All come out GREAT....everyone really loves them! (I also learned the best way to hold on to the membrane when yanking is a paper towel) What rub you using? I tried a bunch -- but really love the BBQ rub from howtobbqright. Meat church has a few good ones too.
  5. Thanks BhamBruni! If I can't figure out how to make treats, I'll probably get rid of it to make space in the freezer I never thought of making stock -- but I would want bones too for that.
  6. So is the bark edible? Can I make dog treats out of it? I assume it has to be cooked.
  7. Paella Time

    Looks amazing! So everything cooks in the pan (including the rice)? I never made it before --- but may have to try!
  8. I did a 45 day Dry Age on a 17lb Rib Eye --- I got 9 good 1.5 inch steaks. Cooked 4 yesterday! - Used Montreal Steak seasoning as the crust. Then moved to oven with probe at 275 to get internal of 125. Rested 15 minutes.....then reverse seared on each side (almost 2 minutes a side) -- came out more medium --- will reduce the sear a bit next time......but after resting in tented foil....it still came out GREAT! I grilled peppers, zucchini, and onions --- which had a dab of Peter Lugers sauce (it is great for veggies.....not for steak). When trimming, it smelled like Soppresata....and cut like butter. I have a stand up vacuum sealer, so it was a little bit of a challenge, but all worked out great in the end (see pics -- they are out of order but should be easy to follow) NOW the big question --- I saved the lean/waxy trimmings....what do I do with it? I don't have a meat grinder for sausage.....what does everyone do?
  9. Reverse Seared T-Bone for Two

    That looks sooooo good! You can't go wrong with MSS. And is that a cup in the background with a wolf eating another wolf? lol

    Welcome! My family was very impressed with the food so far that has come off of it. Different flavor than my Kettle....maybe its the lump....maybe its that I can easily clean it more often by doe a high temp cook..maybe something else!
  11. Hi from NJ

    Welcome aboard! I Love the BBQ Site....Which Blaze are you going with? I see they have a lot of built in options. Looks well made! Hope to see a review soon! (and more importantly.....pics of what your grilling) lol
  12. Cooler/Cambros --- What to look for

    Thanks everyone! I have old coolers that I can use .... and determine if I am going to grill enough to justify a Cambro type cooler (who am I kidding...I can always justify it....I just bought 2 Kamados) lol This thread helped shed a bit of the mystery around "Coolers"....basically its to rest the meat and keep it at a warm temp until ready to cut. It ALSO makes sense as some of the big cooks may finish early allowing me time to keep it warm and work on other dishes on the grill.
  13. Cheeseburger Appitizer- Challenge

    Almost too pretty to eat! ALMOST! I like the no bread .... great little meal!
  14. Sides.....the forgotten dish!

    BTW -- the grilling of the Onions I got from John's Smashburger video. I can't believe how simple it is and how great they come out.
  15. Sides.....the forgotten dish!

    Well--I am starting to add to my SIDE game. I made along side my Rib Eyes, asparagus grilled with butter and Meat Church Honey Hog, then drizzled with lemon juice. And also just grilled Vidallia onions...no oil or anything - just grilled....they came out wonderful! I topped mine with Peter Luger sauce (because that sauce should ONLY be used with their tomato and onions---not the steak).