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Everything posted by JohnnyAppetizer

  1. 1 cup red wine. The recipe says to remove the shank, pour all the veg in a blender and make a sauce. I couldn't find my 50 year old oster blender (not much counter space, I put it somewhere). So I just served it as is. Roasted the potato in the oven. Probably would have made polenta or grits, but kroger had a crappy selection of quaker products, and my Geechee Boy is at my GF's house. Whole head of garlic, per directions. Makes enough for 4 shanks. Probably only two the way I like things.
  2. My friend bought a hastybake about six months back on one of their big sales. He went all in on one of the all stainless models. Assembly was easy, well built , but… the thing leaked so much air he couldn’t control the temp. He called and they were happy to talk to him about the problem. Hastybake talked about the expansion of stainless vs steel. Probably expansion causing gaps in lid/fire box. He had watched all their videos and this issue was never mentioned. More research revealed this was a problem, usually solved by adding gaskets at the closures, which he did. He can now keep it low enough to go low and slow, but not without some effort. So , anybody here have that experience? I think Hastybake knows all about this, so why not fix the problem b4 shipping the grills? I thought about one many times, glad I didn’t.
  3. bbqube works great. not a lot of bells and whistles. basic but reliable fire control. My Vision Journey - Page 3 - Vision Kamado - Kamado Guru
  4. Riffed on this recipe. Grilled the sirloin, stove top for the sauce. Great chargrilled crust, pretty tender. The sauce, sans meat juices, was still really good. Start it early to allow time to reduce. https://rouxbe.com/recipes/1561-roasted-lamb-sirloin Subbed chicken broth for Demi-glacé, Kroger did not not stock Demi.
  5. Aldi special this week. with red wine sauce
  6. Nice. No Kamado, NMB rental. Gas grill, vintage crock pot braise. Last week.
  7. Sv 2# rib roast, slather with GCJ butter and roast . next time…..roast on kamado and then melt gcj Butter over hot steak . Better method I think.
  8. Is it possible that the smell is not the charcoal or the interior of the kamado. Could it be from the exterior when it heats up, like something you wiped the exterior down with?
  9. That skin was like caramel. You couldn’t really chew it up, at least not with my teeth. But you could gnaw on it and get all that succulent fat.
  10. I got a vacuum sealer for Christmas and now have some vacuum sealed bbq. What temp and time do you use? I have had a sous vide circulator for some time and it does wonders for notoriously tough cuts of meat. Fun to use canning jars for cheesecake, key lime pie etc. People like the individual little pies. As far chicken, salmon, steak, etc., I agree finishing on a grill, or under a broiler or in a hot pan is the way to go. I do like cooking from frozen. In all cases, you have to plan ahead due to the time involved. I also would like to note than Gordon Ramsey does not allow instant read thermometers on his shows. I don't see them on any cooking shows. I guess you are supposed to know from look, feel, experience when it's done. Like the older generation of pit bosses.
  11. I went to the food kitty to buy a butt. They had these marked down. when I was a kid, we had a series of charcoal grills. Finally got one , a brazier with a motorized spit. That thing did not have a counter weight, so rrrr, sss, rrr, sss. Like a steady snore. Picnic was our go to for bbq. I don’t think rub even existed back then. We usually brushed on bbq sauce. Don’t remember a thermometer either. Old school, you just had to know when it was done. I don’t think we ever cooked one as long as we do today. This one went 13 hours, 45 minutes.
  12. I have one and can tell you it works well and is easy to use. Maybe not all the fancy calculations and such you get with other brands. I bought the rechargeable battery they recommend, and that thing lasts a long, long time. One of the things I like is with the battery, you don't have a tangle of wires running all over the place. I know JS changed his tag.. "Buy a Temperature Control System for your Kamado. It's worth the investment." But as alternative POV, Smoking Dad has temperature control devices on his list of least used and unnecessary devices. He thinks ceramic cookers are rock steady on temperature on their own. You don't know till you try, live and learn. Probably not the first or last $$ you spend if you don't use it. https://www.kamadoguru.com/topic/43184-my-vision-journey/?do=findComment&comment=573511
  13. 71240_71242_PBK24_manual_EN_FR_ES.pdf (amazonaws.com) Part #8. I would contact the company. The part on the grill that the shelves attach to is pretty common. Buy some other shelves and use the part attached to them to fab a new shelf if they are set to far apart.
  14. I agree. Smoked one on the traeger a while back. Package recommended @ 170 as I recall. Research told me @200+, so that is what I did. We sliced some and ate it like that. Sliced some like bacon and fried it, even better. Then we cut some in like 1/2 inch to 1 inch cubes and fried those. Those we could even stand up in the pan with the fat side down, no oil. Better still.
  15. Sandwich first, turkey divan second, gf likes Kentucky hot brown, so do I.
  16. That’s the one I use. Bought it on clearance. I do have some others in rotation. That one is good for the membrane on baby backs, and silver skin. Good for skinning fish, too.
  17. I quit ordering steak from Kansas City. Inconsistent size. Ship all thin, or all thick, not mixed. I hate thin steaks. Ridiculous price, better off at the grocery store. Christmas gift from Omaha, not much better. Usually filet which is passable. I ordered short ribs from Wild Fork, They were great. I would try another cut. Porter is ok from what I read, but usually they are out of every cut I might want. GF ordered rastelli filet from qvc. Small filets. The price was not much more than the current price at the grocery, so we will see. When I calculate the price per pound for mail order, whether it’s steaks or ham, it’s always way more than a local vendor. I do send some friends ham / pork regularly for Christmas, kind of a tradition.
  18. I like Alton's formula. There is a popular blend available at BB&B. That mix recommends reducing the concentration by half for a bird that has the solution pre injected. I have had good results following this method. You could do the same with any brine (Alton's). Re: kamado turkey, technique , fancy brine....lets face it , no matter how you prepare it, turkey is more alike than not. Roasted, fried, spatchcocked, rotisserie, as long as you don't burn it up, it's still just another turkey.
  19. Vision, bbqube, fogo eucalyptus, wild fork short ribs
  20. ? where did you buy it? Case for local retailer, don't accept it when they deliver. Mail order, they are going to refer you to KJ, the repair/spare parts are between you and KJ. Recently saw a post where a guy ordered from BBQ guys and their response was not our problem, call KJ. Not saying all dealers are like that, but I see this response on more and more warranty issues with all kinds of products. I know 2 years ago when I ordered Vision from HD, I was concerned about damage b4 or during shipping. Fortunately, all was well. I know this does not solve your problem, but it is something for future buyers to consider. Investigate your sellers service and return record.
  21. all well and good. but I would just put an appropriate size foil pan on them, and throw it away.
  22. Grill, charcoal basket are good choices. I keep mine outdoors, I use a cover. 5 Observations: Kamados come ready to cook. You don't need accessories. The charcoal basket and a deflector/drip pan are first choices. The rest depend on where you want to go with your cooking . Choice of kamado. They are more alike than not. No kamado envy here. Get what you can afford and is available. Lump, more alike than not. You put it in and light it, it burns. Some are hotter, some have bigger pieces, some people detect different smoke flavor. It all works. Wood chunks/smoke...Less is more. Keep in mind the folks you are cooking for. Don't over smoke. Grate vs dome temp. Does not make much difference as long as the dome thermometer is reasonably calibrated. I am pretty sure I could cook anything without a thermometer measuring grill temp. Comes with experience. Temp control device....I bought one, but I can use the kamado sans device. Certainly not a necessity for searing a burger.
  23. How much did they weigh ? How many servings did you get ? I just bought some, looking for guidance on portions. Thanks
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