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dylanm last won the day on June 19 2020

dylanm had the most liked content!

About dylanm

  • Birthday 12/24/1984

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  • Location:
    Nazareth, PA
  • Grill
    Kamado Joe

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  1. Prime Rib looks unbelievable. I tried searching for that recipe and can't find it. Any idea where I could find it? Thanks.
  2. WOW! Why didn't I think of this...definitely going to try this!
  3. That's a new way to cook them to me but now I must try. Finished product looks perfect!
  4. Wow nice job! Those longer "plate rib" style beef ribs seem to be hard to come by up here in the northeast. Even when going directly to a few local butchers they tend to not know what I'm talking about when I ask for them to be longer cut and not the usual 2-4 inches in length that I typically find.
  5. The rub was a little sweeter than I was hoping for but not too bad. Next time I might throw something with a little bit of a kick on it it too.
  6. I finally tried pulled beef! I've done several pork butts before but this was a first for the pulled beef. I saw several recipes on this site and others. Started with a fresh chuck roast. Covered in Stubbs Beef Rub. Through on the KJ at 225F with a couple oak chunks. Let it ride for a few hours. After I hit 150F, I put it in a roasting pan with some beef stock, onions and green peppers. Let it ride for another hour or two at about 225F. Because I started later than I had anticipated for the day, I was worried about finishing in time for dinner, so after an hour or so in the pan I cove
  7. That's a beautiful looking meal right there! Did you sauce before cooking? or just put them back on after saucing to crisp up one last time?
  8. Hi All! Looks like the weather in northeast PA is starting to break for the fall. No more scorching days. Was a high today of mid 70's with a very slight breeze. Beautiful day for a long low and slow. The local market had St. Louis style ribs on sale so grabbed a rack. A quick mustard lather then seasoned with BB Butt Rub and DP Spicy Dizzy Dust. Fired up the KJ to about 225F with a full barrel of KJ Big Block. This stuff is my "go-to"! I can't always find it so when I do, I usually buy 5-10 bags just to be safe, its always huge pieces. Through a couple chunks of mesquite
  9. Yes definitely no problem. I started cooking overnight a little while ago and now its my preferred method for longer cooks. Start with a full firebox and let the temp settle at your desired temp for at least an hour before putting meat on. After I throw on the meat I usually wait up for another hour to make sure everything stays stabilized at the desired temp then off to bed. After 12+ hour cooks of 225F, I'm still left with plenty of lump. Nothing beats the smell of fresh BBQ in the morning. Good luck!
  10. sounds like your going to be busier than a one armed paper hanger with jock itch..LOL!
  11. Congrats! I love this accessory. I was always a fan of spatchcocking a chicken but this definitely is much better in my option! I've done a few now and they're always terrific. I'd like to try something else very soon. If you just search JoeTisserie on the site, there is a ton of posts of other different meats to put over the fire. Enjoy!
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