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Cavman last won the day on May 27

Cavman had the most liked content!

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    Oregon Coast
  • Grill

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  1. Maybe? https://www.walmart.com/ip/Lodge-Logic-8-Inch-Round-Dual-Handle-Seasoned-Cast-Iron-Pan-L5RPL3/450487868
  2. I have decided on the Weber Go Anywhere and will be ordering Friday. Any suggestions for a charcoal basket? Only retail one I could find is in Austrailia. Also suggestions for a decent analog hood temp gauge I intend to add would be appreciated.
  3. Yea I gave up too, never thought making pickles would be that fussy or difficult. My understanding is big sours are the most difficult of all pickles to make. Plus the type of cucumber needed is impossible to acquire here in a small costal town (within reason).
  4. Worked awesome, minor leakage. ABT porn
  5. I am searcing online for Big Sour's, cant find them anywhere within 3 hours drive here in Oregon. All that I find online have vinegar in the brine. I thought a Big Full Sour was salt brine only. I tried my hand at making pickles myself and just spent a lot of money for mediocre pickles, not even Big Sours because the are more difficult. It has been years since I have been to San Fran and brought home all I could buy. That Deli does not ship. Anybody know something I don't that might help?
  6. I just can't get fuzzy feeling with the kettles and insufficent air holes. The go anywhere looks superior to the kettle to me even though less capacity..
  7. The rust issue is what drove me to look at the Webber, I have had 2 smokey joes and they would not get hot with the lid on without excessive charcoal even then cooling off quickly. How much charcoal does the jumbo joe take for grilling? A small webber chimney? A large one?
  8. So I am a recent convert to stuffing whole peppers instead of halves. I never felt confident I am getting enough salsa laden cream cheese in there because of air pockets. Today I started poking a vent hole with a toothpick and pushing the little smoky in untile my mixture pushes out the vent. I hope it is small enough not to leak out but so far seems like a major improvement. A few more hours will tell.
  9. Thanks for all the input. I was able to get a little time around the CharGriller yesterday. I am impressed and going with it. Neighbor was smoking a pork tenderloin on it. New he had a small barrel, didn't realize it was the exact one.
  10. I am a huge Ribeye fan, but this may have changed last night. I tried for the first time a grass fed cut called a Top Sirloin Cap or Coullote. I prepared it somewhat Brazilian style called Picanaha. Slicing the 1.5 lb roast with the grain into 4 steaks skewering them in a U shape. Traditional is seasoned solely with Rock salt, I used Garlic Salt and Whiskey Barrel Smoked Black Pepper. The Jr reached a little over 600 degree hood temp when I closed the vents to 3 and 3. 7 min 1st side about 4 min 2nd side pulled at approx 125 degree IT. OMG every bite of this meat is like that choice bite of steak you save for your last bite. I really encourage everyone to try this delicacy. Pic's to follow
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