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scarfmace

Members
  • Content Count

    10
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Aalst - Belgium
  • Interests
    Motorcycles, guns, whisky, beer, bbq, tattoo's… the usual
  • Grill
    Blaze Kamado

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  1. scarfmace

    BBQ Chicken on a can

    I've done both and I can't tell the difference. Neither can the wife. the reason I use an empty can is because that way I can drink whatever was inside it :D.
  2. scarfmace

    Hello from Spain

    Hey and welcome!
  3. Made a little stop at the local butcher shop yesterday and picked up a 2kg chicken. Rub: salt - pepper - turmeric - chilli - origano You might notice the 'boobs' on the chicken breasts, these are actually lime parts that I filled with butter. They are placed between the meat and the skin and the butter mixes with the limejuice and enters the breasts to give them a nice full taste with a little acid kick. Also, I kept the can empty, so no Coke Zero was involved. Sides where simple: grilled carrots and sweet potatoes that I cut in Julienne with red onion. Homemade bbqsause to finish
  4. On my offset if I wanted to lower the heat (without opening the firebox) I would close off all airflow to the fire and open up the top vent all the way to remove hot air without adding airflow to the fire. I would imagin this work on a kamado as well, however I've tried it last Sunday and it seemed to take a lot longer than on my offset. I started looking on the internet and found someone who said you should close all vents, wait for temp drop, then open the lid for a couple seconds, close it again, wait for them to drop, open again etc untill the wanted temp is reached. This worked quite well
  5. Also using a headlight here: I have this one https://www.nitecorestore.com/Nitecore-NU20-LED-Rechargeable-Headlamp-p/fl-nite-nu20.htm It looks like it won't work at all but it's actually super bright, easy rechargeable with micro usb and has a great autonomy. Definitely recommend it!
  6. scarfmace

    Hello from Belgium

    Thx for the kind words, I'll try not to forget but usually I'm so excited to start eating I forget to take a picture if I remember to take a picture, I'll be sure to post it . Last summer I did a Lamb Asado and made a little GIF about it though, here it is: googlephotos-dfd1b5679e2d67adb91bb41fe824be6574fe501a.mp4
  7. Mine came with the 4-1 plate aswell, used by the previous owner. Its also a little bent and shows a ton of patina from being used as a deflector shield. Anybody had the bending issue being covered under the lifetime warranty?
  8. Hey Everyone, I've bought a Blaze Kamado a couple weeks ago and I'm still getting the hang of using a Kamado over my previous Offset smoker. Yesterday I did a rack of beef ribs on 110°C for 10h, they turned out great but the cook didn't go perfect. and I would like to get some tips and tricks from you all. Here goes: - It was pouring rain here yesterday: how do you guys keep rain out from the top vent? - At one point, wind picked up something fierce and temp got raised to 200°C so I turned off all air vents. 1h later, my fire was dead and I had to remove the meat (with probes) and the lower grill to get the fire going again. The lower grill was super hot and very hard to take out an reposition, what kind of grill crate tool do you use to pick it up? - My temp gauge has water in it and was foggy all the time, does Blaze cover this under warranty? - How do you guys keep your aluminum outside body shining? I used white vinegar but wasn't able to remove any grease stains caused by the previous owner. That's about it for now, If anybody feels like there is something good I should know as well, don't hesitate to let me know :). For your amusement I've added a pic from yesterday when I lite her up. I've used an old door as a rain cover :). (Don't mind the rest of the crap on my terras, our neighbors are remodeling their garden and I told them they could store all there stuff with us)
  9. scarfmace

    Hello from Belgium

    Hey everybody, New member from Belgium here. Just a quick introduction: I'm 31y old male, married and have 2 little boys running around the house. I've been passionate about BBQ's and grilling for as long as I can remember but discovered smoking only a couple years ago when I bought an second hand Oklahoma Joe Offset smoker. That BBQ kicked my ### for over 6 months until I finally got the hang of it and since then I've used it about 1-2 a week for cooking most anything. Couple months ago I did a cooking workshop on a Kamado Joe because I wanted to find how different cooking on a kamado was from my offset and the kamado didn't disappoint. The guy also had a Blaze Kamado sitting there and I felt so in love with the Blaze that I told him to contact me if he ever wanted to sell it. 2 weeks ago he ended up contacting me and I felt like I won the lottery. Been cooking on my new second hand Blaze for the past couple of days now and I'm pretty sure that I dream about cooking on it as well. I found this forum because I wanted to get some tips, tricks and maybe share a few myself. L&S cooking is something unheard of for most Belgians so it's often hard to get some decent info, even butcher shops often have no clue what I'm talking about. I'm on Instagram (scarfmace) if anybody wants to follow me.
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