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coolpapabill last won the day on January 17 2020

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  1. Trimmings from prepping a full packer brisket . Also , local butcher sells flats and points ( calls them the deckle ) separately . They'll cut me a small piece off the deckle if I ask. I'll also grind 4 to 5 pounds and freeze them in 1 pound packs.
  2. Love grinding my own. I use a combination of chuck , brisket , and short rib . The best burger you'll ever have. For 2 pounds of meat grind ; 1 pound chuck half pound each of brisket and short ribs. Season to your liking.
  3. One quick question . How are you starting your fire ? When cooking anything under 300* , I just put one fire starter in the middle of the charcoal . Let it burn for about ten minutes , and go from there.
  4. For 225* to 250* on a Kamado Joe Classic II your bottom vent should be open about the width of a pencil and top about where you have it. At least that is where I had mine set. Adjust temp with top vent once heat is stable.
  5. You don't need to add any liquid whatsoever. The ability to hold moisture in a Kamado is more than enough. I live in New Mexico with single digit humidity and have never had a problem.
  6. Here is some baby backs , chicken , and sausage I did last week. Ribs and chicken went 4 hours at 250* to 275* with out lifting the lid . Put the sausage on and went one more hour , sauced with 30 minutes left.
  7. A Kamado holds moisture so well you really don't need to baste them. I do baby backs 4 to 5 hours naked ( no wrap ) just the rub , and put a coat of sauce on the last half hour. Don't peek. If your lookin you ain't cookin.
  8. Did some baby back ribs , chicken , and Hatch green chili pork sausage a couple nights ago on the Komodo Kamado 23" Ultimate. Used KJ Big Block and Sassafras wood ( great on both chicken and pork ) and cooked everything at 250* . The ribs and chicken went 5 hours naked no wrap , my new preferred method on ribs , sausage was thrown on the last two hours. Put a a good coat of a combo of BBQ sauce , butter , and honey on everything the last 30 minutes. It all came out great especially the chicken , it was very moist and falling off the bone. Ribs had just a slight pull off the bones , and the sausage well pork and Hatch green chili enough said there. It all was enjoyed by everyone in these difficult times.
  9. Main grill is a Komodo Kamado 23" Ultimate , side grill/cooker are a KJ Jr. and a discada ( cowboy wok ) made by a company here in Albuquerque : Disc-It
  10. Monday night cooked two Snake River Farms Wagyu Gold Grade bone in cowboy ribeyes on my Komodo Kamado 23"Ultimate. Did a reverse sear at 250 degrees until the steaks hit 120 degrees. Pulled and wrapped cranked up the KK seared over open flame until both steaks ( they were about 3lbs apiece ) hit 130 . They came out perfect and were delicious . First time cooking Wagyu and will do it again in the future.
  11. Picked up a Prime Tomahawk Ribeye yesterday . First did a 24 hour dry salt brine. Brought my new to me Komodo Kamado 23 Ultimate to 250 degrees , cooked for about an hour to 120 ( had a pan of zucchini ,sweet potatoes, onions garlic ,corn, jalapeƱos ,mushrooms , and tomatoes underneath ) .Brought coals up to 600 and seared to medium rare. Did a cutting board sauce under the steak to finish it off. It came out delicious . Here are some pics.
  12. 1 (28-ounce) can whole San Marzano tomatoes , I use Cento 2 tbls good olive oil 1/4 cup grated onion 3-4 cloves garlic 2-3 tsp Italian Seasoning 1-2 tsp crushed red pepper flakes 1 tsp each salt and sugar (can add more salt to taste ) Crush tomatoes with your hands . Heat a heavy medium sauce pan over medium heat add olive oil, onions , Italian seasoning , and red pepper flakes for 2 to 3 minutes add the garlic and cook for another minute . Turn heat down to medium low add the tomatoes , salt , and sugar to the pot cook for 30 to 45 minutes . Take off heat for about 5 minutes and then use an immersion blender and bring to a slightly chunky consistency . Will keep in refrigerator fo about a week to 10 days.
  13. I'll throw my 2 cents in here. Once you get a dough recipe figured out ( there is literally hundreds on Pinterest and other places ) . I agree with fewer toppings and at room temperature , but also high moisture ingredients like mushrooms , peppers ,ect... I normally saute before putting on pizza. Finally I think most people over sauce their pies which can add a ton of excess moisture. Watch how little sauce real good pizza restaurants use on TV , they just barely paint it on. Keep at it and have fun along the way , Ciao
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