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    Kamado Joe

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  1. The briskets still on but I took the ribs off and they seemed to have turned out pretty decent. Having the ribs on top of the brisket made the bark a little soft and I scrapped an area off but it's starting to firm up pretty good now. Anyway, here's a few pictures of what's going on so far.
  2. Nothing better than a good steak, looks perfect. Good job
  3. I have a Kamado Joe Classic II and just purchased the expander rack today. I plan on cooking a brisket tomorrow and wanted to also cook beef short ribs on the top rack. Part of me is thinking the drippings from the ribs will affect the bark and possibly make it mushy. On the other hand part of me is thinking it might be extra tasty with the drippings from the ribs being smoked on the top of the brisket. Is this anything to worry about or should I just proceed with the cook as planned.
  4. Wow that’s a lot of Salmon. I may have to try it on a smaller scale.
  5. The KJ is definitely good charcoal and I don't have a problem holding the temps but I do get some temperature swings (although minor). For some reason with this stuff the temp never moved at all and the lack of ash and amount of charcoal left over was surprising. I hear you on the price, it's hard to spend good money on something you're starting on fire. I'll be cooking quite a bit over the next few weekends so I'll see how it performs on some real low and slow cooks.
  6. The pieces are smaller and more consistent than the KJ. I really like the KJ but the pieces were just getting too big. The last couple bags I had to use a hammer and screwdriver to break up the big chunks because most of them were about the size of a grapefruit and bigger. The picture here shows a little ash on top because I had a zip lock baggie full of old charcoal on top and it leaked ash. My local shop starting carrying FOGO and I might give that a try but it's looking like this will replace the KJ for me.
  7. I've been using KJ big block since I bought my Classic II but decided to give Jealous Devil a try. I cooked a prime rib so I normally bank the coals and put the heat deflector in so I'm only using about two thirds of the fire box. When I do this I cook the Prime Rib at 325 for about 1.5 hours and then heat my grill up to burn off the fat and then shut it down. Here's a few things I noticed with the Jealous Devil yesterday. The temperature was extremely stable, I mean it didn't fluctuate at all. I brought it up slow and when it hit 325 it held perfectly. After the meat was cooked I opened the vents to heat up the grill and it went up to 600 degree pretty quick. With the KJ big block 500 is the highest I've gotten it after this type of cook. I just cleaned out the grill because I'm doing steaks tonight and I still have about three quarters of the Jealous Devil left and there was very little ash. I usually remove the old charcoal, sweep the fire box out, and then empty the ash tray after every cook. Today I did the same thing and when I pulled out the ash try it was almost empty. So far I'm liking what I'm seeing. Anyway, here's a picture of the Prime Rib. I didn't cut any last night I did it this morning so I could vacuum seal while it was cold so the juice wouldn't run out.
  8. That looks pretty tasty already.
  9. I've done a few pork butts for 10-12 hours and could have have easily gone another 5-6. I was pretty surprised at how much charcoal was left. FYI, I've been using Kamado Big Block.
  10. I'm definitely going to give these a try.
  11. I asked for a 1.75" ribeye yesterday but the guy cut it at 2.25". It looked huge but at the same time it looked so good I thought I'd just buy it and see how it turned out. To make a long story short I couldn't be happier. I've been marinating my steaks in a sauce called Bentey's #5 and then coating them with a dry rub called Hard Core Carnivore Black. I seared each side for a minute and a half and rotated it half way through. I've said it before but I'll say it again, this was the best steak I've ever had. Let me know what you think.
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