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Everything posted by len440

  1. If they want $700 the crate and ship maybe it might be worth while to sell and add the saved $700 and buy a new one . But all would depend on availability in Mexico. Good luck with your move.
  2. Glad to see the next generation of grillers off to a good start. Best of luck in her studies
  3. I agree about the bone but those are good looking steaks will look better after your sear.
  4. Hi DJ welcome to the forum can't comment on either grills but I think BBQ guys have Kamado joes with free shipping. I'm not trying to push a brand on you, I like joes because well Ii have one. While your waiting here is something to read if you haven't good luck with your grill search
  5. When I want to end a great meal and relax in a comfortable chair this is what I turn to. A word of warning this will give a sweetness over load for a while
  6. Taking the guts out will lighten it some what Sorry i can't offer more than that. When i had my deck built i asked the guys to help move mine from in front of the garage to the new deck. One of the Amish guys picked it up in a bear hug and i had to run after him with the stand as he went up 3 steps across the front porch( 30 ft) through the living room through the dinning room and on to the deck, then he lowered it on to the stand didn't even break a sweat. I'm not suggesting you try this just a slight humor side note. Good luck with your move. I keep my joe covered with there cover and it works out pretty good.
  7. First of all fill the charcoal basket, The vent settings you posted are a good starting point, they might work for my classic II but not for yours each grill will have different settings. The temp will be controlled by type and brand of charcoal, how it's lit, length of time after fire started. Now why did the temp creep up could be you have a slight air leak could be sun warming the grill some what, ( little effect just a guess) , once you had the fire lit you closed the vents once it hit 250. You choked the airflow when you did this but at these settings it still was allowing enough air flow to allow the fire to heat up to 280. I would rerun the experiment but fill the basket, close the vents at about 200 and let it soak for about 1/2 hr or so, as it gets close to your desired temp you may have to change the vent settings a bit Slap on a slab of ribs (this way you're not wasting charcoal) and keep an eye on your temps. Be careful it's easy to start chasing the temp with vent settings wait about 1'2 hr per vent change. My settings vary slightly every cook after awhile it almost becomes second nature, you're just going through a learning curve. Don't know if you have seen this
  8. The only problem i see is the EGG is way to clean on the inside . I'm pretty sure you will remedy this The ribs have you off to a great start.
  9. It will depend on the charcoal and how it's lit or in how many places,
  10. Ahhhh we are starting to see their is more than one way to skin a cat. (sorry for the old adage ) As long as we enjoy the ribs it doesn't matter how their cooked. I've done them every way mentioned here but the hot pot (I don't have one) and had no problem eating them. By the way Nice video John.
  11. If they tasted good then they weren't burnt. Beef and pork are 2 different animals ( pun intended) and react differently to smoke
  12. I think we are drifting a bit from the topic here, which was a presentation of a different way to do ribs, and not say one is better than the other.
  13. Tonkotsu Ramen??? I'll have to track down and try it I'm a Ramen fan ( not the dry bricks you find at wally world). Your right about the simmer as apposed to a boil, more of my memory cells are kicking in She sauced them with a LBJ sauce the the prez supposedly used I think it was from Life magazine . I think I might still have it . Looking forward to the video
  14. Welcome M Glad you found us
  15. I think what John was presenting here was another way to enjoy ribs, and to try different ways and not just one way to do them, some foil, some cook fast some slow , with sauce on or sauce on the side. Sort of when asked how do you want your eggs for breakfast. The main point is to enjoy them anyway you like.
  16. Sask Welcome Brands don't mater as long as it's a Kamado Have you read this?
  17. I wrap mine and finish in the oven with a cup or two of broth or stock. When done I save the oink juice and use it when i reheat the pulled pork. At church we use electric roasters and crock pots to keep warm and add the juice.
  18. John Thanks for the good memories! That's the way my Mom did them when i was growing up, I think she called it parboiling , before going on the grill she put paprika on them. Those are nice looking ribs you made and I agree with the blind taste test. I can only imagine what that bite you took tasted like.
  19. Every one in my family loves olives except weird me. Great thing about family pizza night it's every one for them selves
  20. Welcome NaniHonu Hope Looks like in new condition Hope some one here can help. You may want to post in the Other Kamado section they might be more helpful. Good luck and enjoy.
  21. Nice pies CK what size were they? The "Sausage, pepperoni, green peppers, and jalapeƱo pie gets my vote for number uno! Bailey good looking pies except for the one with the round black things with holes on it
  22. Once a gain a home run John Peaches and bourbon in a pie o my. These are a few of my favorite things
  23. Don't keep us hanging how many kittens ? Nice pulled pork and party crowd It is soooo nice when the plan comes together. John doesn't get enough thanks for his book it helped me a lot when i first got my Kamado.
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