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grill seeker

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About grill seeker

  • Birthday May 31

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  • Location:
    Paducah, KY
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  • Grill
    Kamado Joe

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  1. I haven't read John's book mentioned above, but his youtube channel really helped me get started with kamado cooking. DIdn't really follow the recipes exactly, but different styles and methods of cooking on the kamado are well explained and easy to follow.
  2. I've been using Fogo super premium (gold bag) for the last year or so. I really like it, however, the pieces are ridiculously large. I spend about ten minutes before every cook breaking up pieces. I keep a dull hatchet around to break it up into manageable size chunks. I will check out the RO if I can find it around me.
  3. I also forgot, egg rings are great too. We love our egg "mc"muffins in the morning. But two spatulas are a must as mentioned above. You can make killer omelets by dumping eggs out, adding fillers, and folding over with two spatulas. Not to mention fried rice, you can get the feel of a true hibachi chef.
  4. I recommend going big. I went with the 36" blackstone and glad I did. you can cook on half if you want. I often use one side for cooking and one for staying warm. Some meals take up a bit of space. My families favorite is quesadillas - i need the extra room to cook down peppers and onions, cook the steak or chicken, then have room to assemble and cook the quesadilla. But to your question - I love my long handle scraper when cleaning. There will be a lot of steam and the long handle keeps your hands a little more away from the heat. I currently have a cast iron press I use for smashing burgers. I also use my dome often for melting cheese or quick steaming. I use the squeeze bottles for oil, but found I like a regular water bottle for water, as it dumps out more quick. I also am a big fan of the foil liners for the grease pan.
  5. I like my weber jumbo joe. 18" mini kettle. It is plenty for our needs.
  6. I am loving FOGO right now. I bought a few bags of the super premium a couple weeks ago when they were on sale. Some of the pieces are ridiculously big. But I have a dull hatchet for making good sizes. There was almost no dust in the bag, and it burns clean with very little pure white ash.
  7. I did not do the bottom just top and inside and outside of edge. I was going to use Flax as I do on my cast iron, but I have read that with these the high heat can cause that to flake. I ended up using 4 coats of canoloa (turned up on high), spread it out with a paper towell - I used my heat gloves - wait until it stops smoking (about 10 minutes), then do another coat. After the 4th coat burned off, I turned it off and applied another thin coat. Then the next morning I cooked a couple pounds of bacon, and smash burgers that night. Every time I apply a light coat after cooking. I have also found, there is little need to go much above medium on the blackstone, - unless you are wanting a hard sear - it gets HOT. Some of the best investments I've made is a real long handled griddle scraper, and the grease cup liners are worth every cent.
  8. I would assume it would easily. I think the width is just over 24.5" including the knobs. I am loving mine. I have it seasoned perfectly. Just test this past weekend, I threw a pile of cheese to the side while make quesadillas, and it flipped over like a pancake.
  9. I almost always use it on the lowest setting for indirect - and find I can get as High as temps as I want for indirect. I use a deep dish pizza pan on the x-rack lined in foil for drip pan for most indirect cooks. I can't really see why having the deflectors 2" higher would make much of a difference for indirect. For pizza I usually set it on top of the grate in highest setting and use spacers for pizza stone. I now have the grill extender and will likely put the stone on top of that for next pizza cook.
  10. Have you thought about doing several leg quarters as opposed to whole chicken. I have much better results with leg and thigh quarters as I do a whole chicken, unless I busting out the joetisserie.
  11. three little birds pitch by my doorstep... Singing sweet songs of melody pure and true... Seemed like a good time to throw in some Bob Marley
  12. It took me a while to get my brisket down - I relied to heavily on internal temp and not feel when I first started and about every other one turned out good. I find I would rather do a couple flats than a full packer. Mine still aren't perfect - which is part of the fun - every once in a while I turn out a masterpiece, and still have those that I cube and save for chili.
  13. I play guitar - mainly acoustic flatpicking/bluegrass now, but have been in plenty of bands in the past (and yes a grateful dead cover band in the 90's if my avatar didn't give that away). I also am an avid fisherman. I used to fish tournaments on a regional/state level. Had twins and stopped all together. Sold my 22' ranger and now have an awesome fishing kayak that doesn't get used enough. I also coached swimming for years and I am a national level USA swim official - I will return to coaching very soon as I am nearing retirement from my "real" job. I also enjoy camping with my family. We have a seasonal site in a nice campground in land between the lakes, with a plethora of cooking devices (weber 22" kettle, weber 22" smoker, camper gas grill (for hot dogs), and a 36" blackstone. We have fun and eat well there.
  14. We have a couple organic stores that will sell lacto-fermented full sours like "Bubbies" brand. However, they are never as good as you get from a deli making their own. I tried several times to make at home. All were decent but none perfect. Some were too soft, some had the right "fizz" feeling, but not near sour enough for me - and some were complete failures - maybe I gave up too easy. But I, too, would like to know a good place to order where shipping is not overwhelming. I will keep searching in the meantime - hopefully something will turn up.
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