Plaid Palace

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About Plaid Palace

  • Birthday 12/06/1982

Profile Information

  • Gender
    Male
  • Location:
    Birmingham, AL
  • Grill
    Kamado Joe
  1. So new method (new to me). Temp started around 500 direct. I thought about just searing it and then letting it finish on indirect but changed my mind and went direct the entire time flipping every 90 seconds. By the time it finished (about 12 minutes total time) my temp fell to 450.
  2. Got this recipe from Bobby Flay. 3/4C olive oil 1/2 C Balsamic Vinegar 4 cloves garlic finely chopped 2 tablespoons of rosemary Salt and pepper to taste. I used Amazing Ribs method of flipping often. It definitely helped with not overlooking the steak. I flipped about every 90 seconds. Sent from my iPhone using Tapatalk
  3. Why use a coffee rub? I don't like the taste of coffee, will it give the meat a coffee flavor? I'm confused but intrigued by this coffee grind talk.
  4. When I saw this posted earlier this week I knew I had to give it a try. It was delicious!! Sent from my iPhone using Tapatalk
  5. Sent from my iPhone using Tapatalk
  6. Couple of whole spatchcock chickens. Kept the temp between 350-400 degrees and used a couple of chunks of pecan wood to add smoke. Sent from my iPhone using Tapatalk
  7. Nothing special on the dogs so no finished pic. Never used the cast iron grate for burgers yet. Very pleased with the result. May try a smash burger next. Sent from my iPhone using Tapatalk
  8. Not really. I cooked to an internal temp of 130, then scared I was going to overcook I only seared for 30 seconds a side. Turns out out I over cooked a little. I was going for a rare/medium rare and got closer to a medium. Lesson learned. I will probably sear closer to 120 next time.
  9. First time doing a reverse sear on a steak. Also was using all my new toys with the KJ. Sent from my iPhone using Tapatalk
  10. Wouldn't the D&C system work with any model Kj? That goes for Classic or BJ? I don't think having an older model makes any difference. Am I wrong?
  11. A little meal prep for the week. First time using the divide and conquer flexible cooking system for it's intended purpose. Sent from my iPhone using Tapatalk
  12. First cook on the half moon grate I didn't some chicken marinade in a sauce. I didn't think about it but now my grate is cover in that sauce stuck to the pan and I'm suppose to cook steak tonight on it. Suggestions for cleaning??
  13. Looks great! Is this a Big Joe or a Classic Joe? I haven't tried breakfast but if this is a CJ then you got a good amount of food on that half grate.
  14. I let it get to about 196-198 internal temp. I let it rest 15-20 minutes before I cut into it. Like I said the temp was between 225-275 and it took a little less than 6 hours all in all. I wrapped when it got to about 165 internally.
  15. 3.6 lb chuck roast. I started it at 225 but cranked up the temp to about 275 soon after starting. Sent from my iPhone using Tapatalk