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Never L8 4 chow

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  1. Haha
    Never L8 4 chow got a reaction from lnarngr in How the Kamado Joe Charcoal Basket Works   
    You  can see in the picture my heat defectors were barely sitting on the hooks, just a slight movement to one side or the other and they would fall off.
    Took about five minutes to walk to the garage grab a pair Channel-Locks and bend all the hooks in about 1/4 inch. Can’t bend them too far or they won’t fit in the D&C. Longest part of the project was walking back-and-forth to the garage.
     Problem solved, heat deflectors sit on the hooks rock-solid!
     We’re not talking rocket science here, but others mileage may vary. 
     

  2. Like
    Never L8 4 chow got a reaction from Rob_grill_apprentice in KJ Joe Junior - Pizza-Porta   
    Higher in the dome = crispy on top. 
    This is what works for me. 
    A deflector sitting on top of another deflector.
    And yank the parchment paper out, after the first couple of minutes, if I want to cook over 560°, cause you know, flame on goes the parchment,  but usually don’t because why complicate life. 





  3. Like
    Never L8 4 chow got a reaction from ckreef in KJ Joe Junior - Pizza-Porta   
    Higher in the dome = crispy on top. 
    This is what works for me. 
    A deflector sitting on top of another deflector.
    And yank the parchment paper out, after the first couple of minutes, if I want to cook over 560°, cause you know, flame on goes the parchment,  but usually don’t because why complicate life. 





  4. Like
    Never L8 4 chow got a reaction from Daz in KJ Joe Junior - Pizza-Porta   
    Higher in the dome = crispy on top. 
    This is what works for me. 
    A deflector sitting on top of another deflector.
    And yank the parchment paper out, after the first couple of minutes, if I want to cook over 560°, cause you know, flame on goes the parchment,  but usually don’t because why complicate life. 





  5. Like
    Never L8 4 chow got a reaction from Mccaf in DoJOE: First Looks   
    I guess I’m the kind of guy that prefers to turns the lights off when I walk out of a room, and turn the ignition off when I get out of one of my vehicles.
    Trying to help save the planet for all the younger people out there 
     
    Let me try a different question.
    With the bottom vent wide open, it looks like it will go through it’s fuel pretty quickly.
     About how many pies do you think you could you cook, with the amount of lump you used, or how long will it stay hot enough to do an adequate job at cooking pizza?
  6. Haha
    Never L8 4 chow got a reaction from KismetKamado in We've been eating pineapple wrong the whole time!   
    Makes me wonder what else I’ve been doing wrong my entire life.
  7. Like
    Never L8 4 chow reacted to coolpapabill in Bacon America Great Again   
    Made bacon for the second time , came out great. Bought a 10lb  pork belly from Costco.
    Three different flavors : maple , Sriracha honey , finally Bookers Bourbon and maple .
    They were all delicious and had very distinct profiles. Basic 7 day dry cure , 24 hour drying to form
    a pellicle , and hickory smoke in the Joe at 225 degrees about 2 1/2 hours until bacon hit 150 degrees.
    The hand slicing was a pain , I'll be looking for a slicer soon. Once you do this , it will be hard to
    eat store bought bacon again.

     

  8. Haha
    Never L8 4 chow reacted to Chasdev in We've been eating pineapple wrong the whole time!   
    The wife says there's a wide range of other things I've been doing wrong...
  9. Like
    Never L8 4 chow reacted to gotzero in We've been eating pineapple wrong the whole time!   
    ^ Adds pineapple to grocery list. 
  10. Haha
    Never L8 4 chow reacted to Beermachine in Robert Kraft should have gone here instead   
    Vero Beach, FL.......

  11. Like
    Never L8 4 chow reacted to Smokingdadbbq in Post your National Chili day cooks (02/28/19)   
    I was a little late getting my cook up on instagram for the national Chili day hash tag so curious what you cooked, recipes you like etc. 
     
    I did a chili blanco with smoked chicken, coal roasted hot peppers and onions and fried prosciutto garnish. Love this recipe 
    https://www.atbbq.com/thesauce/chili-blanco/
     
    My favourite Chili is this recipe given its excessive use of hot peppers that I grow, smoke to dehydrate and preserve and use throughout winter, it’s the red one in the two photos below 
    https://www.epicurious.com/recipes/food/views/our-favorite-texas-beef-chili-51249010


  12. Like
    Never L8 4 chow reacted to ckreef in Steel Head Trout in Grandma Pan   
    I got me a nice piece of Steel Head Trout. I actually like it better than salmon. It's not as tall as salmon so it doesn't have the thin belly meat. 
     
    Gave it a nice lemon Pesto topping. Cooked it in my 19" KK on the upper grate in my new Grandma pan. It was a gorgeous piece of fish. 
     


     
     
    Below that on the main grate was some baked potatoes and homemade stuffed scallops. 
     

     
     
    Slid right off the pan and onto the serving platter without a care in the world. I really like Lloyd Pans. 
     

     
     
     
  13. Like
    Never L8 4 chow reacted to Smokingdadbbq in Pulled beef & deep fried onion sandwiches   
    A little behind the scenes to my Instagram post. Sunday I smoked two small chuck roasts for about 4 hours at 250 
     
    Then I put them in foil in beef broth and aromatics and let them braise for another four hours. 
     
    After two hours FTC these were ready to serve. I fried up the onions and served on fresh buns with American cheddar, horseradish mayo and Au jus 
     
    will deffinetly be doing this again 




  14. Like
    Never L8 4 chow reacted to keeperovdeflame in Cooked a couple pies   
    Been feeling the urge to make Pizza pretty strong over the last few weeks. While browsing BBQ goodies on line,  I saw this little fire accelerator. Made by a company called FiAir. Just a simple little battery powered fan that blows a gentle but quite consistent air current. I lit two fire cubes in a full load of lump, let them take, and then closed the lid. I pointed the FiAir fan at the fully open bottom vent with the top vent fully open as well. This little gizmo actually worked and raised my temp to 550 in about 20 min. Not as efficient or quick as the old hair dryers I have used before, but also did not blow as much ash up on to my stone as the stronger wattage hair dryer does. I will keep playing with it. It cost 20 something on Amazon. 

     
    Mushroom, Goat Cheese, and Prosciutto.

    Cherry Tomatoes, Basil, Tomatoe Paste, and Oregano.

    You will never catch me cooking a Pie without at least one IPA, heres today featured brew. This is "Fall Of Troy" from Belching Beaver out of Ocean Side Cali. Truly delicious stuff. First time I tried it, but I was confident because I have never had a beer from Belching Beaver I did not truly enjoy. Fall of Troy was reportedly a mistake during brewing, however the finished beer was so popular in the tasting room that it gained entry into to the Belching Beaver Hall of Shame.

  15. Haha
    Never L8 4 chow reacted to Chris Topher in Kamado Joe Classic II arrived   
    The battery on my car's key fob died after only six years. I was p***ed. I was only the third owner, after the car was first stolen and then totaled by Hurricanes Katrina and Sandy. I called Kia to complain. They made it right and sent me two Ferraris, a McLaren, a platinum Rolex for me, one for my wife ... along with a new battery. I also wanted a Kia hat, but they refused. Hyundai for me next time. 
  16. Haha
    Never L8 4 chow reacted to freddyjbbq in Kamado Joe Classic II arrived   
    I don’t think you’ll have any worries, my firebox cracked and they sent a new one along with an all expense paid vacation to Alcapulco for my family of 5.  Figured it was the least they could do 
  17. Thanks
    Never L8 4 chow reacted to John Setzler in DoJOE: First Looks   
    Some first looks at the Kamado Joe DoJOE Pizza Accessory:
     
     
     
  18. Like
    Never L8 4 chow reacted to coolpapabill in Two pizzas tonight   
    2nd pizza , was more traditional homemade red sauce , fresh mozzarella , Italian sausage , pepperoni ,
    and capocolla ham , topped with shaved parmesan . 500 degrees 12 minutes as well .




  19. Like
    Never L8 4 chow reacted to John Setzler in Bake Me Some Pie   
  20. Like
    Never L8 4 chow reacted to RevNayte in Chocolate Cheesecake with Strawberry Compote   
    Decided to try my hand at Kamado baking to enter my first challenge/make something nice for my wife for Valentine's Day. I worked from the New York Times Chocolate Cheesecake recipe. Because I'm much more of a cook than a baker, my basics were pretty much on-par with what's in the recipe. I set up in my Kamado classic at 250 on the grill extender with a water pan; it took about 2 hours rather than the 1 1/2 the recipe indicated. I finished this up on Monday night, and put the springform pan in my fridge. 

    The thing I did that was actually creative was to make a smoked strawberry compote to finish the dish. I was making a reverse-seared ribeye for our main course, so I had the grill set up with some mesquite chunk and lump anyhow. I mixed about 3/4 cup of white sugar and 1/4 cup of light brown sugar, tossed about a cup of sliced strawberries in them, and then put them on the top rack indirect at 280 for about 40 minutes, stirring occasionally. 

     
    To serve, I popped the cheesecake out of the springform and spooned the strawberries over the top. After slicing, I spooned a little bit more of the strawberry syrup on each slice. The subtle smokiness of the strawberries really paired well with the chocolate, and we both loved it! 

     
    Give it a try!

     
  21. Like
    Never L8 4 chow reacted to keeperovdeflame in Recommend me a manual, adjustable pepper grinder/spice mill that you love   
    I have a thing for pepper mills and have tried many over the years. So far the best I have found are made by Peugeot in France. The one I have is fully adjustable on numbered settings from 1 through 6. The grinding mechanism is case hardened steel. They are available in most quality kitchen stores but cost a bit more than the usual fare. The extra cost is worth it IMO. I have had mine for over 8 years and have had  no issues with it's operation or the wood cracking or splitting. It did get some mixed reviews on Amazon, that surprised me. Maybe I was just lucky, but based on my experience I would buy another one. 
     
    I have this onehttps://www.amazon.com/Peugeot-23317-USelect-9-Inch-Natural/dp/B000RAC7U4/ref=sr_1_13?ie=UTF8&qid=1550205454&sr=8-13&keywords=Peugeot+pepper+mill
  22. Like
    Never L8 4 chow reacted to Edward Cook in Back to College Steak Dinner   
    Not to overload y'all but I'm a few weeks late posting these ... finally got the pictures where I could upload them.
     
    My precious daughter (one of two precious daughters!) was home from college for Christmas.
     
    As she was about to head back to Houston (Rice U) after the holidays, it obviously became necessary  to cook her some rib-eye (her favorite).
     
    Below is the photo essay ....
     

     
    Costco is awesome!
     

     
    Low with some Mesquite for a reverse sear ...
     

     
    Checking ...
     

     
    Pulled to rest while I fire up the Joe!
     

     
    Yep ...
     

     
    Back on for some sear!
     

     
    Pulled to rest ...
     

     
    Resting ...
     

     
    And a wedge salad ...
     

     
    And some Brussels sprouts ...
     

     
    And some flat bread ...
     

     
    And some baked spuds ...
     

     
    And some good vino ... and let's eat!
     

     
    The happy student!
     

     
    Juicy!
  23. Sad
    Never L8 4 chow reacted to dirty6 in What weather?   
    I’m cooking spatchcocked chicken on that grill tonight. 

  24. Like
    Never L8 4 chow got a reaction from TKOBBQ in Granola, Pizza, and a movie   
    The rest of the cook.

     

    Yep, that's a heat deflector used as a pizza stone

     

    Simple pizza and a movie.

  25. Like
    Never L8 4 chow got a reaction from TKOBBQ in Granola, Pizza, and a movie   
    This is simple cook I have down to a science in a convection oven. So I had to try my hand at fixing something that wasn’t broken.
    Since we had pizza and a movie planned for last Saturday night, I figured I’d take advantage of the one heat source and see how one of my staples, granola, would come out on the Big Joe.
     
    This is a quick, inexpensive, and easy to make snack we pay far too much for when buying it from the grocery stores.
    I let the temperature stabilize around 350° for a little while, then put my cookie sheet of granola on for about 30 minutes. I probably could’ve taken it off at 25 minutes, but I like my granola like I do my pizza, crispy. Just personal preference. The granola certainly took on some smoky goodness. Interesting new twist to the flavor.
     
    This particular batch contained most of the ingredients listed below, however it was just shy of the 3 cups of oats. You can add just about any freeze dried fruit you want to dice into it. I prefer not to put in too much fruit, otherwise it won’t come out as crisp as I like.
    Granola
    Oats 3 cups
    Brown sugar 1/2 cup
    Coconut oil 1/2 cup
    Maple syrup 1/4 cup
    Craisins 1/2 cup
    Sliced Almonds 1/2 cup
    Cinnamon 2 tsp/or to taste
    Cayenne 1 tsp/or to taste

    Mix the ingredients well, or you’ll end up with clumps of brown sugar.

    Spread the mixed ingredients out on parchment paper in a 12x17 inch Cookie sheet, then cover it with wax paper and roll it out to make it as flat as possible.

    If you want bars or pieces, now is the time to cut or shape them before putting it into the oven or kamodo.

    Once the granola was off, up went the temp for pizza.

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