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Brandon Store

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Everything posted by Brandon Store

  1. Had some left over ribs and pulled the meat off, diced and put into a pizza. Cooked this guy at 650 for 5 min. Came out awesome.
  2. Never had that happen to me. Though i use my kamado daily.
  3. I had to do it again. And this one came out even better. Did it this time on the extender instead of dojoe. What made it better though was, i slid it off the pizza peel better this time and the temp was at 625. Yesterday i couldnt get it past 450 for some reason
  4. I started off by butterflying a chicken breast and pounding it out. As if I was gonna make regular chicken parm. I floured, egged, breaded with bread crum, parsley, basil, oregano, red pepper, garlic, salt, pepper. Deep fried until done. And then cubed to be topped on the pizza. Most pizzas I make with my homemade pizza sauce but this is chicken parm pizza so I opted for a tomato basil marina that I keep on hand for quick weeknight pasta dinners. Stretched out the dough and went sauce, chicken, cheese(mozzarella and provolone). I brushed the crust with olive oil and sprinkled parmesan and left over bread crumb. Popped it into the dojoe and this is easily one of the best pizzas ive made, poured extra marina on top of my slice. It was awesome!
  5. I didnt see the episode but i think i tried that same recipe from his book. Was it just a mixture of molasses and salt? Thats the recipe i tried and it was very awesome.
  6. Thanks. I like the cast iron grate one better (by a thin margin) love em both
  7. Once my dome was at 500 my soapstone was at 800 surface temp. Im guesstimating that it was about an hour from lighting the fire starter to cooking.
  8. Yes. There two half grates Kamado Joe brand same ones that come standard with the grill. The only downside is, you cant use the sloroller, when using the lowest position. But the food will still come out awesome, so go for it!
  9. if you have a 3 you could do what I did, order an additional set of grill grates, and you’ll be able to do what this product is doing. I think this is a great system for series 2 but with the series 3 divide and conquer you have alot of space between the low and highest position. I have a big joe 3 and was able to have brisket on one level and pork butt on another level. I also got very ambitious. And did the grill extender aswell to do 3 full layers.
  10. Absolutely. Do it. It worked out great for me. You dont need to use a lot. I just did a stripe around the whole gasket, i put the gasket on and locked the lid for 4 hours. Cooked on it same day. No problems.
  11. Im not a pitmaster or competition bbq guy. But I made some ribs last night that were so good I had to share. What I did was based in Malcom Reed’s jack and coke ribs (howtobbqright on youtube if your interested) I loosely followed the recipe. I used a layer of killer hogs bbq rub and a layer of killer hogs hot bbq rub. No mustard binder i just let the rub soak into the meat for about 45 minutes while I setup the grill. I put the ribs on at 250 and an hour into it, I mopped em with a mixture of jack and coke. At the end of the second hour I wrapped em with a little bit of jack and coke. Probly 1/8 of a cup of liquid. At the end of hour 3, I unwrapped and let the bark firm up again for 30 minutes. Then I poured a mixture of jack and coke and killer hogs bbq sauce as a glaze, 15 minutes later I pulled em out. Normally when I make ribs they get too tender and the bone falls off as your pick it up. But this time it was perfect, walkin a fine line between tender and fall off the bone. You could pull the meat off and have a clean bone, and you could also take a bite out of it without taking the rest of the meat with your bite. Total cook was 3hrs and 45 minutes.
  12. Thank you everyone. We really appreciate the prayers and kind words.
  13. And heres a small fit test i did before the cook. Its pretty wild knowing one big joe did all that in one shot.
  14. I also used a layer of salt, pepper, garlic, a layer of Killer Hogs BBQ Rub, and a layer of Hot BBQ rub. Served their bbq sauces on the side
  15. Last Monday my wife and I lost our second child Elizabeth before she was born. Today was her funeral. And I cooked 3 briskets and 4 pork butts at once on my Big Joe 3. I love the sloroller but to fit it all, I went old school and used the heat deflectors in the lowest position. I ordered another set of regular grates, set them in the low position And laid two full briskets (16lbs) next to each other. Since it was so close to fire, I trimmed off very little fat, just the rock hard stuff. In the top position I put 4 butts each weighing 10lbs each. Then I used the kamado joe grill expander, and put a small (12lb) brisket on top of that. I put the food on at 7pm last night, ran it at 225 with the iKamand until 4am. Everything was probing at 160-170ish, i bumped to 250. Then eventually bumping to 325 with everything wrapped (sorry Bark, but we gotta finish on time) when i wrapped the brisket I poured some coffee in it with it. And I added a little apple cider vinegar to the pork. At 9am everything was probing over 200 and the thermometer went in and out like butter. Rested for 2 hours while we had the service. Then we had the luncheon and the food was perfect. I really needed it to be, cooking is a big thing for me. Nothing I enjoy more then cooking for my family. If I coulda changed one thing about the cook, I woulda ran it at 250 from the start. I didn’t because other times ive cooked brisket, I would think I need the 10-12 hours and it would finish in 8 hours. I really didnt want the food finishing too early on me, but at 225 it started taking too long. Also we are devastated with what happened, but we knew for the past two months of the challenges our baby was facing, every week we were at doctor appointments at either Children’s Hospital of Philadelphia or at our local hospital. I say this because it was a very rough awful time for me and cooking on my kamado has been very therapeutic with dealing with the stress and sadness. If you have something going on in your life, you gotta do something that helps you relax and gets you outta your sad for a little while. I suggest light your kamado and make someone you love a meal.
  16. My gasket peeled, it still seems to be in good shape. What type of glue should I get to reseat it? Is there any types of glue that I should never use?
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