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KJTerp

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  • Content Count

    182
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Profile Information

  • Gender
    Male
  • Location:
    MD
  • Interests
    FIshing, Hunting, Grilling
  • Grill
    Kamado Joe

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539 profile views
  1. Thoughts for improvement: You could make a cute little handle Take off the sticker...CMON MAN But really, great idea, I like it!
  2. KJTerp

    Sticky Top

    I spent an hour or two cleaning mine with hot soapy water and some degreaser, and three cooks later it was right back where it was, it does this regardless of high temp/low slow alternations, etc. It is what it is, and before the cold and the important family event cooks (turkey day, xmas roast and NYE) really gets here i'll probably do it all when I do my big "pre holiday" cleanout.
  3. This is a super interesting experiment, and it's awesome this is on a grilling message board, of all things. But as someone who works with anaerobic bacteria, the quote above is....not exactly true. Microbes can and do respire when oxygen is absent, anaerobic respiration can occur. Drive past a marsh, that rotten egg smell is hydrogen sulfide produced by sulfate reducing bacteria present in the soil. I'm sorry to be that guy, but I died a little inside when I read that.
  4. If it were me, I would not do such a large bird, but rather do two smaller ones. In my experience it's much harder to cook a larger bird than it is to cook two smaller ones. YMMV, and if you need that big chonker, or dont have the space for cooking two (i usually do one spinning on the Joe, and one spatchcocked on the (::ducks::) gas grill to sace oven space) go for it. A lot of people have mentioned saving gravy drippings. I always JoeTisserie my birds, and make stock using a process i've described here a few times, look through my history and you'll find it. This also helps because it means you can make a huge batch of turkey stock, both for gravy and for things like soup/rice/etc later on.
  5. I would get the dahlstrong you can slice meat, bread, level a cake, even fend off a home invader with that thing that being said, its BIG
  6. That's probably it, I know that if i'm making pizza, i'm having friends over and we're churning them out. I've always found it easier to make one big batch of dough than a small batch, one big thing of sauce, etc etc etc. Also, cold pizza is good
  7. Very fine indeed. I usually do mine on a bed of nice polenta
  8. Mine is pretty bent out of shape too, and i've been lucky enough to get it to work. HOWEVER It always seems to come off true at the most inopportune times, like when im putting the stones down, or putting meat on, and POP, now everything is all caddywhompus, and theres a fire that i've now given lots more air than i've wanted, and oh god everything off now, shoot where are my welding gloves, oh god where is the pan to put the meat down on, oh lord and heaven the dogs licking the chuck roasts, shoot i knocked over my coffee, jesus this is supposed to be fun this has happened twice
  9. if you have any long logs left i would totally plank them out for a desk or table, thats good stuff
  10. I've done wings in my napoleon basket, and planned to do peppers until the planting this year didnt produce that well. I have a flat basket, and did a whole fish on the grill. It was.....fine. Honestly not worth the effort, I could have done the same or better just on the grates IMO, without all of the fussing with the basket, and spit. However, it looked cool as hell.
  11. and anyone that can, they can have it, its not like you're going to stop that person, it'd be like shooting Mongo, you'd just make them mad
  12. Chuckies over the weekend. Both with Meat Church Holy Cow, whipped up some coleslaw, Serious Eats' Grilled Potato and Jalapeno salad, Serious Eats Cheddar Bay biscuits (not pictured) and some homemade BnB pickles. recipes: https://www.seriouseats.com/recipes/2012/08/grilled-jalapeno-potato-salad-recipe.html https://www.seriouseats.com/recipes/2017/02/garlic-cheddar-drop-biscuits-recipe.html
  13. Yep, I cover mine, but it came with a cover. It takes no time, and I don't mind bird s*it on the cover nearly as much as i mind it on the grill
  14. I have an extra set of forks I bought for my classic, this should work, but it would be very tight
  15. They are so unhappy in the heat right now, so unhappy
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