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Jack.

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  1. Like
    Jack. got a reaction from TKOBBQ in What Kamado Grill is best?   
    I've been cooking on my Primo XL for 11 years now.  It has performed beautifully, has tons of grill space, and many accessories available to make it even more versatile.  Customer service has never let me down.  From the list you provided, I recommend the Primo XL.
  2. Thanks
    Jack. got a reaction from Potsticker in Hello from Missouri   
    Welcome Potsticker. 
  3. Like
    Jack. reacted to Ben S in Chicken and snow.   
    Some of you know me, some of you forgot me... I do still remember how to cook, even if I don’t post often. 
     
    I haven’t used this BigJoe in a while, here’s some chicken breast on the joe! 


  4. Like
    Jack. got a reaction from daninpd in Tacos al pastor   
    Our panel of esteemed experts gives this cook a very enthusiastic 5 stars.

  5. Like
    Jack. got a reaction from philpom in Miyabi has arrived.   
    Speaking as one who has also fallen deeply down the Japanese knife rabbit hole, I think you made a wise choice.  I love my Miyabi Birch chef's knife.  It really is one of my favorite knives.  The next "necessity" you'll find you just have to buy are expensive sharpening stones or a Wicked Edge sharpener.  
  6. Like
    Jack. reacted to philpom in Miyabi has arrived.   
    My kids got me a gift certificate for Sur la Table for my birthday. They said, "for a knife dad".  So I snagged this guy, it feels great, very light and nimble.  Now I need to cook something.
     
    Something special about Japanese blades, just knowing someone put their heart and soul in to making it versus a highly automated process. 
     

     
     
  7. Like
    Jack. reacted to nomnom in Posh Lamb Shanks   
    Started off by getting some good colour on the shanks. Meanwhile caramelized some onions until sweat and sticky before adding raisins, Guinness, chicken stock, marmalade, Worcestershire sauce and ketchup. Added the shanks to the pot and let them cook low and slow for 4 hours. Removed the shanks from the pot, blitzed the sauce and thickened slightly.
    Serve with creamy mash and top with fresh mint leaves, mint oil and pickled spring onions (scallions).
    Slips down a treat :-)
     

     

     

  8. Like
    Jack. got a reaction from JohnnyAppetizer in Help me decide! Vision HD vs Pro vs KJ Classic 1   
    Welcome from Tucson.  My first kamado was a Vision Pro S.  I had it for years and it saw regular use.  I didn't like the electric starter door (it leaked) so I sealed it shut with Permatex.  The Vision held temp beautifully after that.
    When the time came, I replaced the original gaskets with High Que Gold Standard nomex. I removed the soft close piston within the first month of use. I never had a problem with the temperature control dials.  Like the sliders, once you learn them, it's pretty easy to hit and hold temperature.
    Even after I acquired a Primo XL, the Vision saw regular use, since, like you, I usually cook for only 2.  It really was issue free.
    One of the things I really liked about the Vision was the simple, reliable hinge mechanism.  I know there are plenty of fancier hinges out there, but for my money, that simple hinge never failed, never needed anything but the most minor of adjustments, and always kept the lid open when placed in the "full back" position.
    I also liked the fact that the bands were stainless steel.
    It came with a 2 level rack system, a metal hanger and deflector plate and a pretty nice cover.  In time, I replaced the original racks with a CGS rack system.  That was money well spent.
     
    All in all I think the Vision Pro S was a great value for the money.  I gifted it to a neighbor with a young family, and I know it to be in regular, dependable use to this day. 
  9. Haha
    Jack. got a reaction from daninpd in My cooking spot after the recent storm: Proof it Snows in the Desert   
    Being just 200 miles or so away, all I can say is....
     
     

  10. Haha
    Jack. got a reaction from TKOBBQ in My cooking spot after the recent storm: Proof it Snows in the Desert   
    Being just 200 miles or so away, all I can say is....
     
     

  11. Like
    Jack. reacted to keeperovdeflame in My cooking spot after the recent storm: Proof it Snows in the Desert   
    Thank you Jack, as always your response is both scholarly and eloquent.
  12. Like
    Jack. got a reaction from keeperovdeflame in My cooking spot after the recent storm: Proof it Snows in the Desert   
    Being just 200 miles or so away, all I can say is....
     
     

  13. Like
    Jack. reacted to Heuer in The random pictures thread...   
  14. Like
    Jack. got a reaction from GrillnBrew in Auld Lang Syne   
    Auld Lang Syne is a poem written in 1788 in English, Old Scottish and Gaelic by the Scottish poet Robert Burns.  Soon thereafter it was set to music using an old Scottish folk song for melody.  Over time, the original script was changed to contemporary English, the original melody was changed, and the poem became a New Year's Eve anthem for the Western world.
     
    Here is a beautiful rendition by Mari Campbell and Emily Smith in the original vernacular and faithful to the original melody.
    Enjoy.
     
    I wish you all a Happy and Healthy 2021.
     
    Jack.
  15. Like
    Jack. got a reaction from JeffieBoy in Auld Lang Syne   
    Auld Lang Syne is a poem written in 1788 in English, Old Scottish and Gaelic by the Scottish poet Robert Burns.  Soon thereafter it was set to music using an old Scottish folk song for melody.  Over time, the original script was changed to contemporary English, the original melody was changed, and the poem became a New Year's Eve anthem for the Western world.
     
    Here is a beautiful rendition by Mari Campbell and Emily Smith in the original vernacular and faithful to the original melody.
    Enjoy.
     
    I wish you all a Happy and Healthy 2021.
     
    Jack.
  16. Like
    Jack. reacted to daninpd in Auld Lang Syne   
    That is a wonderful rendition.  It had my wife and me with tears on our cheeks.  Happy New (and hopefully better) Year to to you and everyone hanging around here at Kamado Guru.
  17. Like
    Jack. got a reaction from John Setzler in Happy 2021 to Everyone!   
    Sounds like a good plan, John.  Happy and Healthy 2021. 
  18. Like
    Jack. reacted to John Setzler in Happy 2021 to Everyone!   
    a
     
    I am gonna launch into 2021 with a good attitude supported by a pretty decent bourbon.  
     
    Happy New Year guys!
     
  19. Like
    Jack. got a reaction from KismetKamado in Auld Lang Syne   
    Auld Lang Syne is a poem written in 1788 in English, Old Scottish and Gaelic by the Scottish poet Robert Burns.  Soon thereafter it was set to music using an old Scottish folk song for melody.  Over time, the original script was changed to contemporary English, the original melody was changed, and the poem became a New Year's Eve anthem for the Western world.
     
    Here is a beautiful rendition by Mari Campbell and Emily Smith in the original vernacular and faithful to the original melody.
    Enjoy.
     
    I wish you all a Happy and Healthy 2021.
     
    Jack.
  20. Like
    Jack. got a reaction from DeepWater in Introducing DeepWater   
    Welcome DeepWater. 
  21. Like
    Jack. reacted to len440 in HOW ARE YOU SPENDING CHRISTMAS EVE   
    It's Christmas Harrah. 
    Grill boy pasta and home made bread yum
    Jack it's a cool 20 degrees here and about a foot of the white stuff  miss our kids and grand kids and new g grandaughter I love fire roasted hatch chilli
    Jeff  nice cap is that water in the bottle
    Grill boy looks like Santa is having a morning after party experience
    Ck thanks
  22. Like
    Jack. got a reaction from Rob_grill_apprentice in Stollen and Challah bread   
  23. Like
    Jack. reacted to Rob_grill_apprentice in Stollen and Challah bread   
    This week I finalized the Challah recipe I had been working on.   This version will be my recipe for now on. I also did test run on Stollen bread and very happy with result.   Merry Christmas everyone and stay safe.  







  24. Like
    Jack. reacted to KJKiley in Meatloaf & Scotch Eggs   
    Decided to fire up the KJIII on this dreary afternoon.
     
    Here’s the ‘recipe’ for each:
     
    Scotch eggs 
    Hardboiled a half dozen eggs
    Wrapped each in ~4oz sausage (I used some maple I had from a hog I killed)
    Left in the fridge overnight to better set
    Added some various rubs to a few just for something different (apple pie spice on one- haven’t tried it yet)
    Smoked at 350 with apple wood
    Pulled when the meatloaf hit 130ish; they were north of 175, so could have pulled earlier
     
    Meatloaf 
    1.5 lbs maple sausage
    ~20oz ground turkey
    12 oz gouda chunks
    3-4 med to large apples (I like crisp, tart apples), large dice
    3 eggs
    ~1.5 cups bread crumbs
    4-5 garlic cloves, minced
    3-4 oz Grilled Apple sauce/glaze, plus more for basting later
    2 packs bacon (I used some apple wood smoked and maple)
     
    I sautéed the apples in EVOO until soft, adding the garlic at the end for a minute or so.  Combine all ingredients except the bacon and mix thoroughly by hand.
     
    Line an angel food pan with bacon.
     
    Add meatloaf filling, cover and refrigerate overnight to set.
     
    I put a piece of parchment paper on top of the pan, then my pizza peel.  I gently turn the whole thing over and the meatloaf slides out, and holds its shape since it’s cold.  The parchment paper/pizza peel also helps in transportation and sliding it onto the grill.  Also, cut the center out to let the grease drain or the bottom will be a soggy mess.
     
    I fired up the KJIII to 350 with some apple wood.  It went about an hour and 15 to hit 150ish when I pulled it.
     




  25. Like
    Jack. reacted to adm in Fillet steak with Pink Peppercorn Sauce   
    A month or so ago I got a chance to pick up an entire beef fillet at an exceptional price, so I did.....and stuck it in the freezer. This weekend our eldest child came home from University, so I took it out and we have dined on beef fillet all weekend.
     
    The meat itself was Spanish, and unlike the young meat we tend to get here in the UK, this was from a retired milking cow about 8 years old. Once they are done as milkers, they put them out to pasture in the hills of Galicia and leave them to graze and reach a ripe old age. They get somewhat chubby and lay down some nice marbling and amazing flavour. Fillet can tend to be a little tasteless, but this is not the case here.
     
    Anyway....for the Saturday, I made Beef Wellington with half of the fillet which went down really well. Sadly, no Kamado involved.
     
    Then yesterday I cut the rest into steaks (I have saved about 8 ounces to make a spicy Thai Beef Salad with this evening). I made up a pink peppercorn sauce using all the trimmings from the fillet, shallots, brandy, beef stock, pink peppercorns and cream. Then I grilled up the fillets at about 700F. My wife made her famous chips (fries) and we had a nice green salad. 
     
    Served up with a bottle of 2009 Beaune Premier Cru it was a wonderful way to finish off the fillet!
     

     

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