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len440

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Everything posted by len440

  1. I like mayo on my fries Good looking dinner
  2. Hi Mike I like smoking chuck roasts on my Kamado and the come out great left overs make stew the next day. Did you read this ? Good info on Kamado type grills don't give up it just takes a little learning .
  3. Mike A big welcome from the colonies Hope you enjoy your grill Have you read this it's very helpful keep us posted on your progress. We always like pictures.
  4. Interesting cooker and rib racks great looking results.
  5. Beware of that smile it hides her planning on how to wrap you around her little pinkie Enjoy they grow so fast
  6. It will come with time. Keep a note book on how you started the grill time amount of coal brand of coal how you lit it, how many places you lit it vents. ect.I had a few calm (?) discussions on why my wife would start her sides as soon as I light the grill. Now she wait for my word to start. Johnny is right no stinkin stabilized temp needed for steaks
  7. I have used Ro for more years than i want to admit too. Most of the time it's been fine. I did have 2 bags a year or so ago, that were crumbs, since then I've haven't had any problems I also had a bag of crumbs from Rock Wood so their is no way of telling what's in the bag ( I'm a STRONG advocate of clear charcoal bags) . I wouldn't give up on a brand too soon. fortunately there are more good bags than bad. It just p****s me of when i get a bad bag
  8. You may call or email Kamaado Joe about this
  9. What are you planning on cooking?
  10. Smoked Gouda or sharp cheddar Grand daughters grilled cheese sandwich it's velveta ( i think it's a cheese)
  11. Great dinner best kind of steak looks like done to perfection. Cabbage and Brussel sprouts? I would be sleeping out side.
  12. A big amen John great end to a good day. Once our brains make the transition from drinking for effect or to party, to noticing what we are drinking and enjoying the flavor of bourbon. Cheers
  13. Rod welcome. Those weren't heaps of mistakes those were heaps of learning experiences
  14. Any knife as long as it's SHARP !! Boning knife fillet knife chefs knife ect. What ever you're comfortable using.
  15. I don't have this type of vent but i remember on a few posts they rotated the whole vent assembly so gravity wouldn't pull the wheel down you may have to dig around to find it or maybe someone can remember it.
  16. Jark I have thought about i should have spent the bucks for a big joe but there is only the 2 of us, but with some thought and planning i can get the whole family on the grill when they come over. My son when he does his buys spare ribs and makes his own st louis cut ribs the rib tips and that flappy thing he cuts off ( I'm sure there is a real name for this) and has them for his grill treats. My Mom would use those when she made pasta sauce. AO the bad thing is I was half way through reading it before i realized it sounded familiar
  17. 1984 Like you said you need practice with the grill. Each grill is different and what works for Temple, Daddy ,and Golf might not work exactly for you. I use the finger gap but i have a classic II .The jr. my be more sensitive with the vent settings
  18. I don't enjoy fall off the bone either yours may have cooked at too high a temp or too long or a combo of both. I do mine at 225 -250 for 4-5 hrs, but there is no prefect temp or time. It will take a few cooks to find the sweet zone for ribs. The crispy ends on the racks are what hangs over the edge of the deflector and is in the direct line of fire (no pun intended) of the heat rising up from the edges of the deflector or slo roller. I usually cut the small ends off and use them for the grillers treats.
  19. I don't enjoy fall off the bone either yours may have cooked at too high a temp or too long or a combo of both. I do mine at 225 -250 for 4-5 hrs, but there is no prefect temp or time. It will take a few cooks to find the sweet zone for ribs. The crispy ends on the racks are what hangs over the edge of the deflector and is in the direct line of fire (no pun intended) of the heat rising up from the edges of the deflector or slo roller. I usually cut the small ends off and use them for the grillers treats.
  20. Second cook looks good keep it up Thanks for the pics
  21. Welcome glad these posts are helping you go from gas to charcoal the learning will be fun and tasty did you see this
  22. Life is tooooooo short not to enjoy it. I failed to mention that he makes his own beer also. What I gather from this postings is that we enjoy BBQing and it's not really a chore, and I really have to give a big pat on the back for the ones that cater their weddings
  23. I just love it when the bone slides out Looks great. I agree I serve it the way you did let the guests do their thing with the sauce
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