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Jack.

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Jack. last won the day on March 9 2018

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About Jack.

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  • Gender
    Male
  • Location:
    Tucson, AZ
  • Grill
    Primo

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  1.    Jack. reacted to a post in a topic: Rolled Omelette
  2. Jack.

    Hello and intro

    Jack. replied to Larrsz's topic in Introductions

    Welcome Larrsz.
  3. Jack.
    Welcome Renee.
  4. Jack.
    Welcome jgump.
  5. Jack.

    New Member!

    Jack. replied to JohnSqerly's topic in Introductions

    Welcome JohnSqerly.
  6.    Jack. reacted to a post in a topic: Upside-Down Pizza?!
  7.    Csesock0131 reacted to a post in a topic: Top Vent Failure
  8. Jack.

    Top Vent Failure

    Jack. replied to Jeff G's topic in Vision Kamado

    Welcome CsesockO131
  9. Jack.
    Welcome gander2112.
  10. Jack.
    Welcome rh135.
  11.    Jack. reacted to a post in a topic: Gyro Rotisserie Meatloaf
  12.    Struja reacted to a post in a topic: New Member - Classic III Owner
  13.    Brandon Store reacted to a post in a topic: Grill grate distance to charcoal question
  14.    Blusmoke reacted to a post in a topic: Meatloaf and Mashed Potatoes
  15. Jack.
    Welcome Struja.
  16. Jack.
    If I want pronounced grill marks on protein, or anything else for that matter (vegetables, fruit), like keeperofdeflame says, start on a hot, well-oiled grate close to the fire, but with the flames controlled so as no to engulf and burn the surface of the food. If you want pronounced grill marks in a crosshatch pattern, try using the 10AM/2PM method; start with the presentation side of the food face down to the fire, with the food oriented to 10 AM vis a vis the grill bars. Allow the food to acquire grill marks as deeply colored as you please in this position, but not so black as to be or taste burned, then, without flipping, lift with spatula (delicate items) or tongs and orient to 2 PM vis a vis the grill bars until you've got the coloring that you want. Of course, monitor internal temp as you go--pretty grill marks do not make up for overcooked food. When satisfied, flip to finish to desired internal temp. Grill marks on the second side are not important-moist, tender, juicy food is. For me grill marks are eye candy; they can add to our overall enjoyment of the food, but are not overly important except aesthetically.
  17.    Bgosnell151 reacted to a post in a topic: Meatloaf and Mashed Potatoes
  18.    Lydia reacted to a post in a topic: Meatloaf and Mashed Potatoes
  19.    Ron5850 reacted to a post in a topic: Meatloaf and Mashed Potatoes
  20. Jack.
    Very nicely done.
  21.    Jack. reacted to a post in a topic: Meatloaf and Mashed Potatoes
  22. Jack.

    New to Guru

    Jack. replied to Curtj's topic in Introductions

    Welcome Curtj. That is a beautiful kamado. If your replacement dome thermometer does not need to be OEM, I suggest you try Tel-Tru in the appropriate probe length, temperature range, and fastening method. Get the type that can be calibrated, if you can.
  23.    Yeowie reacted to a post in a topic: Will the slo roller fit in the Classic Joe II
  24. Jack.
    Welcome Yeowie.
  25.    lnarngr reacted to a post in a topic: Brand new to BBQ
  26. Jack.
    Actually, the kamados' origins are Japanese.
  27. Jack.
    Welcome DizzyPC.
  28.    Misicm reacted to a post in a topic: Picanha
  29. Jack.
    Welcome Andrew.
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