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AZMDTed

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  • Gender
    Male
  • Location:
    Maryland
  • Grill
    Kamado Joe

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  1. AZMDTed

    My first attempt

    How long are you planning on aging it? I've done two strip loins from Costco now with Umai. I think both were about 30 days. It's interesting how it turns out. You lose the 'juiciness' of a steak, but it becomes nicely tender. I haven't really noticed any significant taste difference though. Maybe I will go for 35 days next time and see what happens. Don't forget to save the 'bark' for soup broths and meat. It's very good and reduces waste.
  2. AZMDTed

    Pizza Stone - Should I season?

    The only seasoning I do on mine is spread cornmeal over the stone before I put the pizza on it. That, plus the cornmeal transferred from the wooden pizza (mind went blank here, so insert right word for the flat wooden pizza snow shovel) and I rarely have any problems.
  3. AZMDTed

    40 day Umia bag

    Your steaks look great, is that Rib Eye? I’ve been waiting for Costco to have bone in ribeye again. I’ve got my Umai bags and am just waiting.
  4. AZMDTed

    40 day Umia bag

    I save it for my wife who will use it for stock, and meat, in Pho. It’s excellent.
  5. AZMDTed

    What to do with hot deflector plate

    https://www.amazon.com/Grate-Rack-Kamado-Joe-Big/dp/B00TFYS7P2 I have two grate racks that I use now in lieu of sitting them on my pavers if I have to take them out while they're still hot.
  6. I do two to three cooks a week on KJ Classic 2. Pizza at 550, something low and slow (4-15 hours), and something else where the fire is going about an hour and half. I use 'about' a bag of the KJ Big Block a month, maybe just a bit more a month depending upon how much you want fresh charcoal for a quick hot fire versus getting the most out of previously burnt charcoal. I think those bags are about 30 pounds (they're from the Costco Roadshows, not the 20 pound store bags).
  7. AZMDTed

    This bad boy arrived today...best way to unload?

    Congrats. One note of caution, the final lift of the kamado onto the basket on the legs is not as easy as the video made it look. It's heavy and high, just make sure you have a good grip and strong help.
  8. AZMDTed

    Big Joe transportation size/Costco Roadshow

    Uncrating it for loading is not that bad. Besides, these things are so heavy trying to move a crated KJ was tough enough. I wouldn't want to try to move a crated BJ without a lot of help and hopefully no hills like I had. If you can get delivery and set up where you want that's great, otherwise I wouldn't hesitate about unboxing a unit at Costco for the ride home.
  9. AZMDTed

    Big Joe transportation size/Costco Roadshow

    As far as question 2, my experience is that Costco doesn’t always know they have Kamado Joe there. I did that before I bought mine, I called the Pentagon Mall Costco asked if they had Kamado Joe there and I was told no. They looked at their paper of vendors and no kamado joe. It turns out that kamado joe goes by another name officially and that’s what was on the paper. I don’t recall what that name was. I know because I skipped that weekend and before I went to another I called kamado joe direct to be sure. That’s when I learned they were indeed at the other location, but they use another name on the itinerary that Costco has. Maybe someone else knows that name.
  10. AZMDTed

    Costco Roadshow March 2018

    Nicely done. I’ve been waiting months for my next roadshow, which is next weekend. Nothing sexy like your purchase though, just 8 or 10 bags of charcoal.
  11. AZMDTed

    Kamado Joe Classic II Repair Thread

    Stating a fact isn't bragging, except in the presentation potentially. I'm curious to know just in case I need future repairs. You took a risk and if it works out well then I'm happy for you at whatever price you got. Might encourage others to be creative as well.
  12. It took me a few tries before I got a really good pizza. My three biggest recommendations for a good kamado pizza are: 1. Give plenty of air and time to heat the kamado up. 2. Use John's Pizza 102 dough recipe. 3. Let the pizza stone rest directly on the smoke deflectors during heat up. Before you start putting the pizza together raise the stone up with the spacers. I've found that this is the best way to ensure that the stone gets properly heated and is more in tune with the dome temp come pizza time. My wife went from never eating pizza (she's Asian and didn't grow up with pizza) to her now wanting it every weekend for one of our lunches.
  13. AZMDTed

    Umai bag in garage fridge

    I took my Coscto Strip Loin out of the Umai bag yesterday after 30 days of dry aging. It went into the bag at 13.6 pounds and came out at 11.3 pounds. I cut the steaks first then trimmed the bark. Even with light trimming I had 3.25 pounds of bark. That’s okay though, a third of that is already simmering for Pho for lunch and the rest is in the freezer for more stock later. I was left with 15, 1” thick steaks about 8oz apiece that were dark red and firm. I got the kamado to 600, seared each side for two minutes, then moved them over the divide and conquer space to come to proper temp. Mine was medium rare and my wife’s was medium. I tossed a chunk of hickory on the coals just before I put them on to get some added flavor. They were very good. Firm, but tender. No hint of funk, just good steak. I may try 35 days next time just because I can.
  14. AZMDTed

    Umai bag in garage fridge

    A follow up now that I'm back. The Strip Loin looks like it is aging the way it should. There was a mild beef smell when I opened the refrigerator door as seems to be common. The salt I had in the glass dish under the meat was rock solid. We got hit with the 'bomb cyclone' the day we left and the weather reports showed a week or more no higher than the 20s. Before I left I put a thermometer in the fridge that also recorded the high and low temp records, and it stayed between 31.7 and 37 degrees during the 3 weeks I was gone. I'm glad I added the fan and salt as insurance, but there's no way to know if they were really needed or not. The meat will be about 30 days aged on Saturday and that's when I'll take it out of the DryBag, clean it up and fire a couple steaks up on the Joe.
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