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    Kamado Joe

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  1. I have some on the Kamado as I write this. I'm hopeful mine turn out like this.
  2. Interesting technique. Looks like they turned out really well.
  3. Picked up a 6 lb boneless of Prime yesterday and gave it a go on the Kamado Joe. Seasoned it with Kosher salt, pepper, black garlic, and roasted garlic. Put it on the grill for 3 hours at 250 and pulled it when the center was at 127. I added some homemade horseradish sauce and it turned out pretty decent.
  4. Wow, that's what I'm talking about. That couldn't have turned out better IMO.
  5. That's impressive. I've been eyeing the Joe Jr for a couple years now.
  6. Looks good. I try not to over complicate things but sometimes I can't help myself.
  7. At the end of this experiment the meat tasted really good but the overall look was lacking. My first mistake was injecting it. The rub never set because the injection was constantly seeping out and turning the rub to mush. My second mistake was getting impatient and trying to rush the cook. I should have left them on the grill without the pan for another 1.5 hours or so and then put them in the pan but I was getting frustrated. Next time I'm just going to smoke it with rub and see how it goes. The good news is that I normally cook more food than needed and give it to the lady that works
  8. This is not turning out as planned. After 3+ hours the bark never set. The rub comes right off. I put them in a pan, added the broth, and covered them anyway. Hopefully this next phase goes a little better.
  9. Does anyone know why my pictures always look so dull when I post them?
  10. After seeing everyone posting these I couldn't wait any longer. I just put 2 on the Kamado at 250 and plan on keeping them on for about 4 hours. After that I'll be putting them in a pan with some broth and covering it for awhile. Hopefully they'll turn out decent, could be a lot of work for nothing. I injected both of them and then used the spices shown in the photo. I also topped them with Hard Core Black at the last minute to give it a black color when they're finished. Good or bad I'll post pictures later today on how they turned out.
  11. That looks outstanding
  12. And couldn't be happier ( I think ). I purchased a pellet grill a few months ago and ended up selling it because I just didn't like the way the food was turning out on it. I've been eyeing the new Classic III since it came out and I'm getting close to buying it but I'm not sure if it's worth the upgrade cost. I've used my Classic II more than any grill I've ever had and haven't had to replace anything yet. Is the quality of the new units still there? I read Johns "sticky" about the III but I'm having a hard time pulling the trigger on it. If you've owned/used both extensively what are yo
  13. I'm looking forward to experimenting with it over the next couple months to see what I can do with it. Overall I thought the food turned out pretty tasty it just didn't have the smoke taste I thought it would. The capacity is crazy compared to my KJ.
  14. I definitely agree on the smoke flavor. The KJ has a stronger profile than the pellet grill. I have the Joetisserie and have done quite a few prime ribs with it. In my opinion it works really well but in all fairness I've never tried the prime rib just on the grate. The Pitts and Spitts uses thicker metal than the Yoder (which I almost purchased but didn't due to the reported rusting issues). With the heavier drum and living in Houston I'm hoping the temperature doesn't become a problem. I don't see the pellet grill replacing my KJ but I do see it being used quite often. One thing I'm a
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