Jump to content


Global Moderators
  • Posts

  • Joined

  • Last visited

  • Days Won


Jack. last won the day on September 24

Jack. had the most liked content!

About Jack.

Profile Information

  • Gender
  • Location:
    Tucson, AZ
  • Grill

Recent Profile Visitors

20,089 profile views

Jack.'s Achievements

  1. JayBee. Cast iron requires some attention to properly maintain, and weighs considerably more than SS. Other than that it is a fine material to cook on.
  2. I was told by a chef I worked for many, many years ago that a falling knife has no handle--only blade edge and point.
  3. asmir. Spritzing meat while it cooks on a kamado will not damage the ceramic.
  4. For health reasons, I gave up red meat about a year and a half ago. I was forced to get creative with chicken breast, fish, shellfish and, of course, vegetables. Eggplant is one of my go-to vegetables these days, be it grilled, baked, sautéed or in a casserole. I'm lucky, living so close to a source of fresh eggplant, squash, zucchini and other vegetables year round. The change in diet really has made me a better, more creative cook.
  5. Thank you, philpom. I'm working on some variations, including one suggested by Boater which involves changing the seasonings, adding a béchamel topping, and creating a moussaka.
  6. dhanselnh. I use a small outdoor storage shed that I bought at Loews. I added a shelf to store smaller items. Waterproof, rodent proof, and lasts years.
  7. James. On behalf of John, the others named and myself, thanks for the acknowledgement. This Forum is a wonderful source of information and inspiration for us all. We're looking forward to seeing some of your cooks with a South African twist. I'm happy that you've become a member.
  8. I hadn't thought of the ingredients seasoned that way. Thanks for the notion. I'll try it a la Grecian next time. Gotta love the Mediterranean as inspiration.
  9. Andrew. Lots of information and opinions on the two cookers here. Join the conversation.
  10. I cooked a Costco Prime tri-tip last weekend @ 300* to an internal temp of 130. After cutting against the grain, it was so tender the meat cut easily with a fork. I did not use wood chunks, just RO lump and McCormick's Montreal seasoning.
  11. As a friend of ours used to say, "Outstanding!!"
  • Create New...