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Everything posted by KJTerp

  1. Just try using it as a seasoning/finish in your foods oftentimes, you'll taste something and it seems a little "dead" even after you use a little salt, give it a splash of vinegar (i find apple cider to be the best "all around player" in this regard, or lemon juice) and you'll be amazed at how just a little bit of acid just wakes everything up
  2. does it hold well on the rotisserie? this is certainly one of those "unitasker gadgets" that actually seems to be worth it if it does
  3. Honestly? There are just a million little reasons not to do the turkey in the joe this year, which have snowballed into "im just not going to do it that way this year and i'll use my oven instead" The main one being, we're doing regular turkey day at my parents, and a smaller one with my wifes family the saturday after (i.e. the day after we get back from being gone for a few days), so i wont have my normal prep time, because i have a nuts week and a half of work leading up to the big day this year, in addition to not being home, that group that is coming over isnt very discerning, so it sometimes feels like a lot of effort for nothing, the little one has reached the "running around crazily" stage, so ive had to pare way back until the "don't touch the hot thing" lesson sinks in fully, there are more, but thats the big three I'll probably dust her off for a proper cook or four around christmas, do a prime rib, do a turkey, do a pair of chuckies
  4. Dude, if your oven stinks you need to clean it you dont need to live like that!
  5. I always take the breastbone out, and add it to my stock. More gelatin that way. Turkey cooks quicker, flatter, etc. I have a post a while back about my gravy process, but this is pretty close to that. My smoker is taking a break this year, so good luck to you all!
  6. Did this once, jumped out of the way, and left the knife sticking a good half inch into the linoleum floor like some sort of cartoon
  7. i wonder if this would work with something like feta
  8. A fine way to end the day indeed. Granted as the weather warms I find myself pushing the bourbon towards the back and the Gin moves to the front.
  9. Something that I did early on and has worked for me (and my KJC2), is to go to costco and buy the bulk pack of aluminum roasting pans which are nearly the same size as my deflectors. I put those on the x-rack so they arent sitting right on the stone, and the drippings collect in there for the most part, which really helps keep the mess down. As always, your mileage may vary depending on driving habits and local road conditions.
  10. Welcome to the Guru from the burbs of MD as well, i shouted hello out of the window, that's what that noise was
  11. I have a friend who got Lone Star Tick'd and now has the alpha-gal allergic reaction to all mammalian meat (and dairy too). He cannot get enough of these.
  12. while youre waiting to get a soapstone, you could always get a cheaper smaller cast iron skillet, and put that on the other side of the grate system UPSIDE DOWN (i.e. cook the fish on the bottom of the pan) and boom, cheap CI griddle for a piece of fish, as long as the pan is seasoned well, and you use some oil and let the fish do its thing and release naturally, that may be a good "until i get my soapstone" solution
  13. How far apart are the tracks, like, what is the stride length.
  14. I think you're right. The only other candidates would be bobcats or lynx, but i'm guessing you dont have the latter in AZ, and the former would be a little bigger than a house cat. Pretty cool to see, but looks like he's got a bum pad.
  15. You could also get the pktx in RED and it'll match the joe, has wheels, folds up, lets you do two zone, and grill too https://www.pkgrills.com/the-original-pktx-grill-smoker-matte-red/
  16. I LOVE MINE its a great general tool as well. "where is that draft coming from" ::pew pew pew:: oh the window is letting air in right here is the AC working? ::pew pew pew:: the air in the vent is 80! is this caramel almost to temp, let me check from 10 feet away! ::pew pew pew:: is this pan warm enough to put the stuff in so it actually sizzles and just doesnt just sit there in the oil all sad? ::PEW PEW:: there are so many out there, you really can't go wrong, i have this one, like I said, I love it, this is an older model, they have new ones, but look at the reviews https://www.amazon.com/gp/product/B00837ZGRY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
  17. I have seen rotisserie counter weights online to help with balance issues, which im considering looking into. chickens are pretty easy, but once you get bigger than that, its a bit of a challenge. my other tips: set it up without a fire, and mark (i use a sharpie) the rod where the firebox borders are, that way you can center meat above the fire. its not the center of the rod, its offset to one side (again, you'll see what i mean when you set it all up) when you're skewering, do all of that inside, get it balanced inside, all of that, do it inside. standing over a fire, with drippings hitting coals, smoke in your face, etc, is not where you want to discover you need to make an adjustment now that we've sold this so hard, I will say this. I am considering spatchcocking (or even parting out and cooking in 3 pieces) my turkey next year, now that I have a little one that needs constant attention, the set it and forget it of the spatchcock process is appealing to me a little more.
  18. Yes, buy the JT I have the napoleon tumble basket which I've used for wings (great) and peppers for salsa/shi####os for straight eating (greater): you can also get this from atlanta grill co: https://www.amazon.com/Napoleon-Rotisserie-Stainless-Basket-64000/dp/B078YCR3MH/ref=sr_1_2?dchild=1&keywords=napoleon+basket&qid=1608132888&sr=8-2 I have a flat basket for whole fish (visually stunning, and tasty), and I plan to do a mess of thighs/legs in there one day https://www.amazon.com/gp/product/B008P4B8M2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I also do my turkeys for the holidays this way, frees up the oven, visually impressive, DELICIOUS I have done innumerable chickens/game hens, and the wife says "the chickens on the rotisserie are the best thing you make" Some tips: Get an extra set of forks, its good to have if you want to do multiple smaller birds, I can fit two "regular" store sized chickens on my classic 2, and doing two chickens with one set of forks can be problematic https://www.amazon.com/gp/product/B00X7OI878/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 when you put the forks in the meat, reallllllllly jam them home, like, really, the meat shrinks as it cooks, and if the forks come off the meat, tragedy! i use a pair of plies to lock the forks down (you'll understand what i mean) instead of finger tight, again, things expand/move with heat, so the screws sometimes come loose, loose forks= potential tragedy
  19. I have a classic 2 with a smokeware cap, I'm gonna guess that things scale down appropriately. Mine fits with the smokeware cap on, just like the OEM kontrol tower. It is snug, like youre thinking, and if you just pull the cover off willy nilly sometimes the top of the smokeware will come off and stay stuck in the top of the cover. it's not an issue or annoying, you just need to make sure the top comes loose before you pull the cover off and youre good. i would not worry about it, or spend money on a new cover
  20. I dont necessarily consider myself a "big strong man" however when i found myself in this situation the hardest part for me was getting it out of my car. The trick i learned for getting in into the stand was to take off the kontrol tower, open the ash door, and with the grill latched shut, stick my arm through the top vent, and grip the opening of the lower vent from the inside. I was able to get the grill into the nest this way with some effort, but it wasnt, the ::worst:: i could see how shorter folks with shorter arms would struggle here with this method
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