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Brandon Store

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Everything posted by Brandon Store

  1. this looks fantastic, ive smoked italian sausage before and loved it. never tried this, but i will.
  2. Let us know how good it is. Beef and coffee pair very well. Im sure that wood will make an awesome brisket.
  3. I am going to be getting a wood fire pizza oven soon to do neapolitan style. And started practicing a recipe out on the Dojoe. I took Alton Brown’s last pizza dough ill ever need recipe and took out the sugar and the oil. And dropped it to a 60% hydration dough (original recipe is 66%) and switched out bread flour for 00 flour i got from amazon. if you wanna try this heres what i did 690 grams 00 flour 414 grams water 9 grams yeast 20 grams salt In the mixer on medium-low until dough ball formed then on high for 5 minutes to knead it. Into fridge for an over night rise. Took it out of the fridge and let it sit for 2 hours, then split the dough into two balls weighing 550 each(that size made a 16 inch pie). Let em rest for an hour while the big joe preheated. Got the dojoe to 675 and they baked for 4 minutes each.
  4. a very hot sear on the outside while still being rare/raw on the inside. Had the burner on high heat with oil on a metal skillet waited until the oil was well passed its smoke point and then he dropped a thick cut sirloin, 2 minutes each side. Had a very nice outer crust/sear. And a very rare inside. Usually topped it with buttery garlic shiitake mushrooms.
  5. I understand that theres a thread of some disappointed customer service. Im not making this post to rub anyones nose in it, and I hope everyone who is experiencing a problem gets there warranty claims solved. BUT i gotta give credit when credit is due! I bought an iKamand a few months back and the meat probe wasn’t working properly, it would give readings all over the place (for example it would say 78 degrees when the meat is 150). I emailed Kamado Joe my receipt and I explained the issue. They were gonna send me a replacement probe (bout a month ago) I followed up a few days ago asking on status, and the individual meat probe is on back order til April. But a 2 meat probe and 1 ambient probe pack was instock so they sent me that immediately. That was mighty cool of them.
  6. That paper towel trick earned you a sub. Cool video. Your backyard is awesome too.
  7. Ive used my inlaws classic 2 and I have a big joe 3. Love em both. 3 series is a step up not a giant leap up though. If you want to have two classics then making the second the 3 series is a smart choice. Would I get rid of a 2 so I could get a 3? probly not. If I had a 2 and wanted another Kamado Joe, would I make the second a 3? Absolutely. And in my case, I had a generic kamado I got thru work, so I didnt have a series 2 to begin with so I just opted for the 3 from the start.
  8. I think for searing going past the smoke point isnt a big deal. I used to work for a chef who would do Pittsburgh Rare steaks, and he would only put the steak on after the skillet was severely smoking. And I've seared like that and the steak always comes out great. How did your delmonico turn out?
  9. Congratulations! Dont wait til the weekend. Light it now! Plenty of things to cook on a week day after work. Steak, burgers, chicken breast, fish, etc
  10. Very nice! Look really big, 16 inch or 18?
  11. If you attach your pit probe to the grate The difference is because the probe is closer to the fire then the dome thermometer. I have an ikamand and I took a metal clip and clipped my probe to the thermometer and theyll display the same temp.
  12. Meat Church and John Setzler have done videos on doing a long slow cook for a week day and I gave it a try with my kamado joe and ikamand. It turned out great. I put the brisket on at 6:30pm last night and ran it at 190 degrees. 7:30am i wrapped in butcher paper. At noon I turned it up to 250, at 5 it was close but not quite where i wanted it so I went to 300 and by 6 it was ready. Rested on my counter for 30 minutes. Came out really good. I think the meat probe for my ikamand is broken though you’ll see in the graph its readings had to been way off, went to bed with it saying 77 degrees, wake up it says 58 degrees. Poked with my instant read thermometer and that said 120. link to the videos
  13. I havent done two 10inch pizzas at the same time. Its probly possible but theyll be up against each other and very close to the metal of the dojoe. I dont recommend trying that. The dojoe gets extremely hot and if the dough touches the metal at all itll char (and not in a good way). You could definitely do calzones. I personally havent though. I have a cast iron grill grate. And for a flat surface i got a soapstone instead of a cast iron flat. Cast iron does clean up very easy after its seasoned, I run all my cast iron under hot water and scrub with a sponge (no soap, i have a dedicated cast iron sponge) It cleans out as easy as a non stick frying pan. I cant comment on blackstone. Ive never used one. They do look cool though. Fire box divider I use for either a small cook when its just my wife and I, generally one half moon is good enough for two people. The divider is also good for if you want to have a high heat sear side for steak, then transferring it to the other side to indirect bake until you reach your desired temp.
  14. I would highly recommend Big Joe. Not sure on which companion to get. But if your really into having parties do get the Big Joe. On my big joe 3 i did 2 full packer briskets, 4 pork butts, and a brisket flat AT THE SAME TIME (to do this, you would need to order two extra grill grates, and the grill expander, and you cant use the sloroller, you have to go old school heat deflectors) and with the sloroller in place you still could do 2 full packer briskets next to each other or 4 pork butts. If your really into pizza like I am, i would recommend the big joe again over the classic because of size alone. I like to go for 16 inch large pizzeria pizzas, the classic pizza stone is 14 inches, the big joe is 20 inches, so it can easily house a 16 inch pie with 4 inches to spare. And the dojoe is very awesome, when I fire it up im making 4, 16 inch pizzas, and I love being able to slide pizzas in and out with no heat loss. If your cookin at 600+ your pizzas will only need 5 minutes. So for parties youll be able to put together a pizza buffet in a half hour (probly less then that)
  15. Heres some other pizzas i made tonight. Cheese, pepperoni, pepperoni sausage, and my first attempt at Margherita pizza. We ran well above 600 on this cook. All of them cooked at 650 for 5 mins. One thing to watch out for though is getting too close to the metal of the dojoe. If that crust touches it a little bit, itll scorch. Practice makes perfect though.
  16. For thanksgiving my brother had alot of friends and family over for breakfast since we all had arrangements with our inlaws for dinner. I brought two of these breakfast pizzas and they got taken out quick! The pizza dough is Alton Brown’s last pizza dough ill ever need recipe (however since I cook at 600+ i dont add the sugar to the dough that the recipe calls for) Sauce: White sausage gravy, theres tons of recipes out there and if you have a favorite use it. What I did was very basic, cooked a pound of sausage in a cast iron skillet with butter. Take some of the sausage out and put aside to top the pizza but leave some in the pan to be apart of the gravy. Add in about a table spoon into the butter and grease. Once its about amber start pouring in milk (i use whole milk) and whisk with a fork, let it simmer on low heat. If it gets very thick add more milk. Salt and pepper to taste. For the pizza you do want it more runny since its going to go into the kamado and cook even more on the pizza. Eggs: i did a basic scrambled egg, 8 eggs for two pizzas, i use alot of butter in the pan and a splash of water in the eggs. You only want to cook your eggs about half way, if there kinda soupy thats okay! There gonna cook more in the kamado. Assembling the pizza went in this order, sauce/gravy, eggs, cheese (blend of mozzarella, provolone (8ounces moz, 4 ounces provolone per pizza. and a handful of cheddar), then sausage right on top. Kamado ran at 550 with the dojoe in place (in theory i could of added sugar to the dough to help with browning but I was planning on cooking at a much higher temp, it just didn’t work out that way.) cooked for 7 minutes. Sliced it up into 16 slices. (Also this pizza is extremely heavy! I use parchment paper on my peel to insure a safe transition from peel to oven)
  17. Yes its worth it. After getting it, I use it every single time I cook. (Except for pizza, I use the dojoe and run the bottom vent fully open). I love that I can cook overnight briskets and pork butts without having the fear of the grill getting too hot or too cold. It eliminates going out to the grill frequently to check the grill temp. When you get it, get a metal clip and clip the grill temp probe to your dome thermometer and theyll be within 10 degrees of each other. Dont mount it to the grill grate cause the dome temp and grill grate temp will be far off from each other. Whatever temp a recipe calls for, you want to go for dome temp not grate temp.
  18. Killerhog’s The BBQ Sauce. Its really good, lately its all ive been using. They also have a great vinegar based sauce too
  19. I agree and my vent settings I mentioned work when you use one fire starter in the center.
  20. Yeah. For 225-250 degrees, I keep bottom vent at 1/4 inch open, top vent at the first mark. For 375-400 degrees, bottom vent fully open, top vent at the last mark on the right. Do a practice run without food, get the grill to your desired temp and hold it for 10 to 30 minutes.
  21. I have an ikamand and absolutely love it. Im confused though with your position on wifi on pellet grills, arent the ikamand and wifi pellet grills essentially offering the same solution? Or are you just saying there not necessary but nice to have?
  22. All the way to the right it rests on that spot
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