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Golf Griller

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Everything posted by Golf Griller

  1. I have never had any issues with rain when I'm grilling. I haven't done a pork shoulder, but I've done some cooks where I've been cooking for 3 or 4 hours. I just set my grill where I can stay dry without the grill being under my awning. Here are a couple of pictures of my grill being used in the rain. This is when I was bringing the grill up to temperature.
  2. Welcome. I also got my KJ because I was looking for a grill that would last and not rust out. I'm looking forward to see what you cook on your grill.
  3. The inspiration for this cook came from Chef John This included a shaka shaka of cayenne. The marinade for the chicken thighs consisted of kosher salt, ground black pepper, dried rosmary, dried thyme, dried oregano, red pepper flakes, minced garlic cloves, lemon juice and olive oil. Here are the dry ingredients for the marinade: The dry ingredients and the wet ingredients were added to the chicken thighs in a plastic bag and put in the refrigerator to rest for seven hours. When I got the grill up to temperature, I put the thighs in a cast iron skillet. After tossing the potatoes in the left over marinade I added them on top of the chicken. I mixed the salad dressing together. The thighs were removed from the grill and rested as the potatoes continued to cook and the sauce reduced. Here are the finished potatoes and chicken thighs. I took a chicken thigh, some potatoes and some tomatoes to my neighbor. . . . and here is my dinner:
  4. I'm letting the chef at Summit Hills CC do the cooking tomorrow. They are having a Memorial Day grill out. It will include: Marinated flank steak Honey chipotle chicken skewers Pulled pork Corn on the cob Green Beans Roasted red skin potatoes Coleslaw Loaded potato salad Watermelon salad Fruit display, and Ice cream sandwiches.
  5. It was a good livestream. YOu can always go to his YouTube channel and watch the replay.
  6. @Ricorocks Maybe I wasn't clear. I put my D&C and heat deflectors that I am using in while the grill is warming up, so that they warm up at the same time. I also do not have to play with moving hot heat deflectors.
  7. I start my fire and then put in the divide and conquer system with the deflector plates in place where I want them for my cook. I never have any yo yo issues with doing it this way. When the dome temperature gets to where I want it I put what I'm cooking on the grill.
  8. Welcome to the Guru. There are a lot of people here who are willing to help you with any questions you might have. Have you seen this?
  9. I can't remember where I saw it, but I've seen fire starters made out of shredded paper in paraffin wax.
  10. I have started using B&B Competition Chef Texas size that I get at my local Ace Hardware. The pieces are large and burn hot.
  11. That is normal. the more you cook on it the tighter it will become My only suggestion is to align the screw that holds the daisy wheel on so that it is towards the front of the grill and the Kamado Joe label is on the side. This will prevent the daisy wheel from sliding open when you lift the grill lid.
  12. Mine sits outside on my deck all the time. When I first got the grill I would cover it, but onver about 5 years I have got lazier and do not cover it at all most of the year, and rarely cover it in the winter.
  13. @Turtle welcome to the Guru. Here is a great reference to help you get up to speed.
  14. I would suggest the charcoal basket. The cover is an optional accessory. I have a cover, but I rarely use it.
  15. Or the roast was not allowed to rest and have the carry-over cooking to raise the temperature.
  16. My KJI was the floor model and I got a good deal on it. I was happy that it was assembled. Saved me the problem of assembling it.
  17. I've cooked about 3 or 4, and just got 2 more from Porter Road. I cook them rare to medium rare. Make sure that you are cutting across the grain. If you cut with the grain that would make it tough. The grain changes direction around the middle of the tri-tip.
  18. I don't know why I said that either. Probably because the 2's are a newer grill (or brain flatulence ). I haven't been looking for a grill lately, but prior to Covid I would see the 1's at Lowes.
  19. Welcome to the Guru. Here is a useful reference to help with your cooking journey.
  20. Welcome to the forum. There have been several discussions on what kamado to purchase. If you can find a KJ Classic 1 that would be a good purchase. Here is a reference that will help you get started cooking on your kamado when you make your purchase.
  21. Welcome to the Guru @Phillip Sylvania There is a lot of good information and people here willing to help you. Have you seen this book? It has a lot of good information to get you started on the KJ cooking trail.
  22. Kamado grills are rock stars in rainy, windy and cool weather. The ceramics hold the heat and the weather does not affect the grill's cooking abilities.
  23. Welcome to the Guru. There is a lot of help here. Remember that the cooking on a kamado-style grill is generally the same for all grills. Have you seen this very useful reference?
  24. If you have something flat, (i.e. a table knife) you can move the ash around and it will go down. I wouldn't recommend that you use what I use (the ash tool) to move some of the ashes out. A table knife would work as well.
  25. My wife follows different items on Everything But The House. Today she saw a Black KJ Classic with a $45 bid. There are 4 days left in the auction. The grill is in Columbus, Ohio. Shipping would be $165. Here is the link to the grill: https://www.ebth.com/items/12541429-kamado-joe-ceramic-grill
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