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Pigfqr

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  • Gender
    Male
  • Location:
    Cincinnati, Oh
  • Interests
    Software Development, Scuba Diving, and of course Kamado Grilling
  • Grill
    Pit Boss

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  1. I used a ratcheting tie down strap from Harbor freight to keep my hinge compressed while adjusting the bands and lid. Pretty cheap way to go.
  2. Yes! The Presidents of the United States. The Georgia Peach truck is coming back to Cincinnati on July 14th and 16th.
  3. I believe John was going for a cold smoke here. I would get a smoking tube and wood pellets for the smoke. https://smile.amazon.com/gp/product/B07C32P5VW/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1 I don't think you want the temperature of the salmon to go above 90-95. You can also use a smoke tube to smoke cheese, grapes, anything that would be adverse to high temps. Here is what I did with it:
  4. I just got the Matfer pans. I ordered a De Buyer, and was disappointed to see that the handle was enamel coated and could not go in the oven above 375 degrees. I returned it and bought another Matfer in the same size. I do like the Matfer's lack of rivets to trap food. Here is an egg sliding around on mine after only one coat of seasoning: https://photos.app.goo.gl/tx8Pkg19vwbBsruL6
  5. Yeah, I am going to use Canola oil next time.
  6. I am going to try directly on the grill, using a canola oil soaked paper towel to lube the grill first, then immediately put the fish on. Also going to try a slightly lower temp. Crispy fish skin is delicious, depending on the fish. Some skin you don't want to eat, but a grilled Branzino is absolutely delicious.
  7. OK Grilling Geniuses, I bought a fish basket from amazon. Es no bueno. I did steelhead trout (rainbow trout) and put 2 fillets together with salt, pepper, dill, and lemon in between the fillets, skin side out. I was hoping for some nice and crispy skin. I sprayed olive oil on basket and skin side of fish(the part that would be in contact with the grill basket). The skin was crispy but it completely stuck to the basket. The fish itself just separated from the skin. It was delicious, I just really wished I could have gotten the entire thing to come out of the basket. Clean up was ridiculous, I ended up just throwing away the basket. Any recommendations on the perfect fish basket, or on how to prevent the skin sticking to the basket? Next thing I am going to try is fish directly on grill after liberal application of vegetable oil.
  8. I like large chunks of lump, but this was ridiculous. I see now from the photos that I should have gotten a picture of the diameter as well. it was close to 8 inches. This was from a bag of Kamado Joe Big Block. I was able to split it to make it work.
  9. While yours are a bit over done for my tastes, reverse searing is the way to go. I have never made a tastier steak, although I do miss the sauce you can make from doing them in a cast iron pan and finishing in the oven. The pan sauce is crazy good. I think I am going to smoke mine to internal 120, then sear them in a skillet so I can still make the pan sauce.
  10. Glad you liked it! Yes the Chili's in adobo can be a bit spicy.
  11. I always bring mine up slowly. I haven't had a issue yet. The one problem I had have seen is if you are using a temp controller, once the temp in the grill starts to drop and the fan kicks on, you are then pumping very cold air into the grill, so the pit temp can drop pretty quickly until the coals catch up.
  12. with the 200. 300 and ow 500, they will work standalone w/o internet, but you loose the remote features. ie. controlling it with your phone. but the buttons on the unit work just fine.
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