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S60

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Posts posted by S60

  1. Selling my XL. Priced new at BBQ Guys is $2,328 including tax and shipping. Price is 50% of retail, $1,164 and includes:

    -XL

    -Stainless cart (rolls nice and smooth)

    -d plates

    -d plate racks

    -upper racks

    -charcoal divider

    -2 large bags Royal Oak and assorted wood chunks and chips

    Gasket is "well seasoned" but does not leak. I am not aware of anything wrong with the grill. The grill is under warranty. The only warranty claim I made was for a new charcoal crate. I purchased the grill from a dealer that used the grill as a demo for the summer of 2012. Many of my cooks are posted on this forum under my user name. As detailed in a prior post, I paid $800 and added several hundred dollars in extra accessories.

    Email or post any questions. Thanks for looking. Location: Atlanta, GA. (I am selling because I no longer have the time to enjoy the grill.)

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  2. We have combined some forums.

    I think "Indoor and Non-Grill Cooking" should be titled "Indoor and Non-Kamado Cooking," as some of us occasionally cook on grills outside that are not kamados, and with the current title, it's not clear where outdoor non-kamado grill cooking should go. Thanks for all you do. I do appreciate it.

  3. cb23000b85e20179afdef6a2849d277f.jpg

    Nothing special, just a basic fried rice recipe with some leftover ingredients. Adjust the quantities as necessary, and add 1 cup of veggies as I did not have on hand, such as frozen peas and carrots (defrosted or microwaved), or fresh mushrooms and carrots shavings. A few diced green onions would've been nice as well.

    -4 cups cooked cold rice

    -2 cups diced pork

    -1 small or medium diced onion

    -1/4 teaspoon pepper added to rice

    -2 plus 1 tablespoons oil

    -3 tablespoons soy sauce

    -1 teaspoon crushed garlic or 2 crushed cloves

    -3 scrambled eggs

    Optional:

    -1 cup veggies (pre-warm if necessary)

    -1/4 cup diced green onion

    Heat griddle. My gasser was on high for 10 minutes. Mix 2 tablespoons oil with onions and cook until translucent, about 5 minutes. Add any veggies, pork and garlic and cook 2-3 minutes. Add rice, mix, cook 5 minutes. Make well in rice and add 1 tablespoon oil, then egg. Stir egg until thickens then stir into rice and mix around. Cook a few minutes, then add sauce and stir around until color is uniform. Done.

    If you like your egg more well-defined, then push the rice mixture to the side and fry the scrambled egg until it is firm and then slice up with your spatula.

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  4. I checked into the Imperial with the intention of purchasing it, but it is a project and requires a little bit more work than I'm willing to put into it.

    The lid has several hairline cracks that do not inhibit immediate use, but could get worse over time and will need to be dremmeled out a little and filled with furnace cement.

    The firebox, although functional, has several larger cracks, and was repurposed from a small Grill Dome.

    I still think it's a good deal for somebody who is looking for a small kamado and has the time and patience to make the necessary repairs, and would like to own a piece of kamado history.

  5. Does your rub have a lot of sugar? Could it be nothing more than too much seasoning?

    The rub was basically half sugar have salt, with a little bit of garlic and a little bit of paprika. There was definitely too much salt, but I'm not sure that there was too much sugar, as a lot of rubs have more sugar than I used but less salt. It could be that the excessive amount of salt resulted in extracting moisture which caused the meat to turn hard and brittle.

  6. I am not certain what restaurants do, but they likely do at least the following: (i) have someone show up in the middle of the night to start the cook; or (ii) cook at a very low temp so that if they start in the evening the food will be ready the next afternoon, and then held in a humidity drawer or wrapped in saran wrap in the oven on low for serving.

    On reheating brisket, it helps if the brisket is reheated in a liquid or sauce. I have had good luck reheating in the oven in a covered dish with the sliced brisket sitting in beef broth, or reheating the brisket in vac seal bags in water with some liquid in the vac seal bag (either beef broth or the juices left over when I foil). When I prepare a thicker sauce, like a bbq sauce, I coat the slices in sauce and microwave until hot. Just reheated some that way for breakfast this morning and came out great.

  7. My setup is d-plates, foil pan on top them and feet down on main grate then ext racks, Cook for 2 hrs at 225-250 then spritz every hour after till they pass bend test. I used to get charred bottom but the raised ext rack solved that problem. Are you running full load or just half the fire box?

     

    So I had the same setup as you on the same grill.  My ribs were cooked with the firebox about 1/2 to 2/3 full, essentially what was left from a full fire box from a cook the day before.

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