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Everything posted by JohnnyAppetizer

  1. 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.
  2. Sandwich first, turkey divan second, gf likes Kentucky hot brown, so do I.
  3. 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.
  4. 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.
  5. 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.
  6. Vision, bbqube, fogo eucalyptus, wild fork short ribs
  7. ? 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.
  8. all well and good. but I would just put an appropriate size foil pan on them, and throw it away.
  9. 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.
  10. How much did they weigh ? How many servings did you get ? I just bought some, looking for guidance on portions. Thanks
  11. JS, how long? Final Temp? Tender or chew ? Looking good.
  12. video did not show, I'll post from my other device.
  13. I own one. Bought it on sale at Amazon. After initial testing, I still use it. It's not an every day accessory. Four of my friends bought one. One uses his about like I do, one has never been used, one maybe once or twice. I saw a video, The stone stays hot, where other surfaces cool down so when you flip the meat it's not as hot. Of course you could flip and put on another area with those materials. The thing is, if you get pleasure out of using it, you enjoy getting it out and experimenting, it's worth it. Maybe you find a killer method for some particular recipe.
  14. When cooking low and slow, try just starting one spot. Once it’s burning, add the diffuser and woo. It may take longer, but it won’t overshoot like a roaring fire. Works with or without the temp control. Smoke leaking and leftover coal. It will probably seal up with some grease and soot over time. Don’t have the ash catcher, can’t help. I believe most people remove the OEM plate and just use the basket. That’s what I do. A full basket of lump should last an entire cook. Leftover coal is still good.
  15. I have a Vision B. I use it all the time.
  16. Third time is a charm. Set the vent with a round wooden toothpick as a gauge. Ran four hours at 225, bumped it up to 250 and holding that also.
  17. Bbqube wi-fi + Vision B I don’t know if I needed a temp control, but I bought one. I admit , I never used one and don’t know much about them.. First cook, set up for reverse sear steak. Lit the center of the lump with the JJGeorge and closed the lid, started the Qube at 225. About an hour later it was at 225. I it let run for about 30 more minutes, it went up to about 230. Started the steak and let it go to about 110, the grill continued to climb, but not to bad. Opened it up and moved the steak over the coals and seared it. Today was the low and slow, lit the coals in two spots, turned on the qube and set for 225.. After about 45 minutes it hit 225..I put on a rack of baby backs and shut the lid. The top vent was adjusted to #1, about an 1/8 of an inch (same as first cook). They recommend less than a quarter inch. Came back to about 221 and stayed there for about 15 minutes, at which point I ran some errands. An hour and half later the grill was at 275. I called customer service and talked to a CSR, close the vent more or open more ? No definitive answer, so I closed it a little more. I also had some questions about the wi-if and possible Bluetooth. Couldn’t answer, the technician was not in. I’ll just have to experiment I guess..Meanwhile the grill was riding along at a steady 280. Don’t get the impression I am not satisfied. It’s to early for me make a call, I need more experience. Maybe some of you with bbqube or temp control devices in general can give me some pointers…. In the meantime I can probably control the grill better manually.. Maybe I don’t need a temp control device ..
  18. grate is 18 7/8" no. I just wrap it in some foil and then toss the foil. An aluminum pan is fine. Accessories - Grill, BBQ, Wok on the Vision Pro & Classic B Ceramic Grill – Ceramic Grill Store
  19. I've done that. At first just cause I wanted to use the insta- pot. Then for convenience, bad weather, short notice....You can finish them under the broiler. You can dilute liquid smoke and brush them, or try commercial bbq sauce with hickory or some other smoke flavoring. BTW, I had a Butcher acquaintance who sold his bbq line at costco years ago. He was at the outer banks with our fishing crew, and cooked ribs. Considering our cottage's equipment, or lack of, he boiled the ribs and then baked or broiled, I don't recall which. He liked a little chew, not quite falling off the bone. He said he used the boil method regularly.
  20. That's pretty much what I do. I find small pieces fill the voids between bigger pieces, helps the overall burn. Recently dumped the last of a bag of b&b on newspaper, and gleaned the small stuff from the dust. Put it on top of the rubble from the last cook. No problem, burned good.
  21. I ordered this week, shipped 7/15, received today, 7/17. No instructions, but I downloaded the app, got the device on WIFI, got the app on WIFI. First attempt was iPhone, no love. Deleted app , tried tablet and got it going. Then got the iPhone working, looking forward to first cook. BTW, I did call tempmaster (they were closed as its the weekend), and emailed Daz after my first failed attempt. Sorry for the bother.
  22. Sounds like a Cook Out burger. A local bbq joint had a hot dog called a Carolina with the same stuff.
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