Jump to content

helliger

Members Plus
  • Content Count

    23
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Grill
    Kamado Joe

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Yeah, I looked and saw that. Strange that it's been popular enough to hang around so long. I don't like to have single use things that wouldn't be used very much and a real heavy cast iron pan to make corn shaped bread would definitely fit the "not heavily used" and "cumbersome" bill. LOL
  2. This looks kind of interesting? Wonder if this was ever a common thing. Kind of weird. Actually just looked it up. I guess corn shaped cast iron is pretty common. Wonder why? https://sfbay.craigslist.org/eby/atq/d/newark-vintage-27-cast-iron-corn-shaped/6833885833.html
  3. That's the purpose. Draws out the moisture than some of it dissolves back in with the salt adding flavor and the rest evaporates. Having too much moisture in the meat is why hamburgers can end up like meat balls. Especially if the water is cold when it cooks. Getting rid of some of that concentrates flavors too. To me the desired moisture in meat is the fat not the water. Dry aged beef has lost a ton of it's moisture but tastes amazing.
  4. Looks great. I didn't realize it was chili day yesterday which if funny because I made my first chili in the Kamado yesterday. Did a turkey chili simply because I've been eating a ton of red meat lately. Wanted to try out the cast iron dutch oven. worked out incredible. Made up this recipe. (mostly common stuff except for maybe the adobo seasoning and dried ancho chiles) Dutch oven over the fire. Bit of oil than throw in chopped onion, garlic, ginger and red peppers. Let that cook a bit. Throw in ground turkey some salt pepper paprika, granulated garlic, and adobo spice. Let that could a bit. Add Kidney beans, fire roasted tomatoes, can of tomato bisque, fire roasted red pepper. Can of beer. Chop up some ancho chili's. Throw in some cherry wood. Used mesquite lump charcoal Since I did the whole deal directly over the flame I stirred it quite often. I did close the cover and shut the vents down almost entirely after eveything was browned and all ingredients in. After it had enough smoke and had rendered off the amount of liquid I wanted I took it out and set it aside. Closed the vents entirely and put it back on when the temp got down to around 240 or so. Let it cook longer stirring occassionally. Topped it with sour cream, chopped spring onion, avacado and cheese. Was definitely a winner.
  5. Just made a turkey chili last night and threw in two ingredients that really stepped it up. Used boring old ground turkey since I eat way too much red meat. A mulato chile (basically a dried pablano) chopped. Not very spicy but tons of smokey pepper flavor. Also added some Adobo seasoning. If I had it around I would have actually used the adobo sauce that's inside a can of "chipotle peppers in adobo sauce" instead of the adobo seasoning but the seasoning was still great. I wouldn't have added the chipotle peppers because my wife doesn't like heat too much but if it was just me I'd have thrown a few in there. That adobo sauce adds a great smokey flavor (a little bit goes a long way too). How about the merciless peppers from xtzlsacotonango?
  6. Haven't done a whole lot of ribs on the Kamado since I've had it but loved the result of these. Had a real nice bite. Super moist. Kept it simple. I like this brand of ribs. Nice and meaty and not previously frozen. Went with Lazzari mesquite charcoal (common in the bay area). I haven't used it in a while but have to say it was better than I remembered. Hadn't used it in years. Very nice size pieces and consistent burn. Mesquite was not overpowering in the slightest (since it's carbonized into charcoal I supposed not that surprising although I was worried it might be harsh). Added about 4 chunks of cherry. Put a pan beneath to catch the drippings but no water. Used water last time but think for ribs it's perhaps a mistake in a kamado. Enough humidity without it. Used a pretty straight forward rub of salt, pepper, onion powder, garlic powder, paprika, brown sugar. Put the rub on as the Kamado came up to temp. I don't find putting the dry rub on hours before makes much of a difference with ribs. brought up to temp and sprinkled some more brown sugar on when I put it on the grill. Cooked at a slightly high temp (around 270 measured at the grate) until I got the color I liked (around 3 1/2 hours). Wrapped them in tinfoil after adding a bit more of the rub, brown sugar and Lee Roy's dippin sauce, and a tad bit of vinegar and put back on for about and hour and half. Unwrapped an put back on the grill. After about 30 minutes added some more lee roy's finishing sauce and let it go for another 30 minutes or so. Let it rest for a few minutes and gave the whole thing to my dog. Not really but I think that's how my dog thought it was going to play out by the way he was casing the joint.
  7. Thanks. The nice thing about apps and websites etc.. is they can be made vastly better and as long as the physical unit (in this case the temp controller) works good your purchase gets better through time due to app and website additions etc...
  8. O Ahh see that now. I think you reviewed the flame boss. Does the KJ app and unit compare favorably?
  9. Does it have a comparable web interface to some of the other units out there like Flame Boss and Smobot? thanks
  10. I have one of those and can attest to it being unbreakable. I have had a bit of a struggle getting the bottom not to burn before the top is done in a Kamado though. Haven't tried a standard style pizza stone to compare against. To get it to work right I have to make sure not to cook at too hot a temperature. More like 500 and below.
  11. I just called Kamado Joe and asked. I was told there's a newer version coming out in March or April. I'm kind of interested in something like this for overnight cooks which I usually do for long cooks. Usually the temps stay really stable but something like this is pretty cool for guaranteeing a good nights sleep. I like to eat heavy foods earlier in the day personally
  12. Let me know what you think. Curious if it's just the batches that are ending up where I live or if they've upped their game. I've read a lot of people saying excessive ash, short burn time etc but those all seem to be older reviews. I've had the complete opposite experience but have only been buying it within the last 5 months or so.
  13. I've had real bad luck with Royal Oak lately. Not sure if it's just the way the Home Depot near me has been handling them but seems like over 50% of the bags I get are nothing but small pieces. The latest bag was the worst yet. Almost the whole bag was small pieces. like 1 to 2 inch pieces. Maybe they drop it onto the truck out of a third story window or something??? They sell it for $9.99 for a 15 pound bag but 15 pounds of not good is a bummer. I know there's been mixed reviews on Cowboy but all the Cowboy lump I've bought lately has been great. A lot of nice large chunks. Super long and consistent burn times with very little ash. Haven't had experience with earlier incarnations but every bag I've bought within the last half year has been nice and consistent. Smoked a pork butt for around 12 hours and there was still a ton of charcoal left (like 2 thirds). Held temp rock steady too. Not sure if they've upped their game or just some really good batches going out for whatever reason but so far so good. Also tried some American Frontier (the one that got good reviews on Naked Whiz). It was pretty decent but the Cowboy was much better. There's a company out here called Lazarus that you see everywhere but it's mesquite. Nothing against mesquite but a little intense for longer cooks. I think I'll order some of that Kamado Joe Big Block and see how I like it. It's real pricey though. Looks like $30 for a 20 pound bag is the going rate. Anyone know if there's a way to get it a bit cheaper online somewhere?
  14. I got a Classic 1 from Amazon on sale (was $695) and it had the new style firebox as well (which I think is the best upgrade design point for the II). The new style gasket looks nice as well but I'll just buy one of those when the current one needs replacing. Air hinge seems kind of complicated to solve a problem that I don't think exists. The lid (at least on the large KJ) isn't heavy at all and I don't know why I'd need to keep the lid 1/4 open. Maybe there's some other advantage I'm not aware of to the air hinge though?? I'm not sure about the new control tower. It's nice to not have rain come in but I just put a charcoal starter with a bowl on top over it and works fine for that. I heard the paint had pealed on a lot of the new control towers but they may have fixed that. I bet they have. I know you can buy those new control towers but I don't think they fit precisely on the Classic 1 without adding a thicker gasket around the vent hole. The daisy wheel kind of has a charm to it even though I usually have to hit it with something during a cook because it gets stiff after a few hours of cooking.
×
×
  • Create New...