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Dobro Dane

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About Dobro Dane

  • Birthday September 17

Profile Information

  • Gender
  • Location:
    San Francisco Bay Area
  • Interests
    Performing bluegrass and classical music, tennis, food and wine
  • Grill
    Kamado Joe

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  1. You are fortunate....they must have better supply now. I got a defective unit and had to wait 7 months to get a replacement.
  2. I have heard from others that they could not tell the diff between Impossible and real ground beef. I'm gonna try some soon.
  3. My unscientific response is that you failed...two steaks, two cuts, two temps.
  4. I went with 3 pounds per person just to make sure! Actually, I did it because I knew that I had to send leftovers home, and I wanted to have some left for me!
  5. I bought an iKamand and it was defective. NAME DELETED in customer service ordered a new one for me the end of July. When nothing arrived by mid-August, I emailed them two weeks ago...no response. Very disappointing, to say the least...
  6. I agree...skirt steak has a fantastic beefy flavor. I just made it last night using this recipe:
  7. Yup...just grilled two bone-in ribeyes this evening. Slow-cooked at 225 indirect to 122 internal, then grilled on the cast iron grate at 500 to about 130 internal for a completely pink inside and beautiful crust. Served it with sauteed mushroom/onion/pepper and a side of caprese salad with burrata.
  8. Juiciest: Ribeye Most tender: Filet - this is the recipe I use:
  9. I still have a problem...I can't get the food probe to register on the iKamand, and I keep getting the error message "probes not inserted correctly" even though they are fully inserted. As a technical writer, I have to say that the manual that comes with the unit is pretty lame.
  10. Not sure why I should use pellets in my KJ...wood chunks work just fine.
  11. Thanks @Goodfella, that's exectly what I'm looking for! Can you measure yours and post what the width of the opening is? That spec is not available on the KJ or any other website that I can see.
  12. Really? Nobody knows about this? C'mon DoJoe owners, gimme some help here!
  13. I ended up cooking high level indirect at 275 to 125 internal, then increased the Joe to 450. Then I cooked the filets on their sides over the low direct grate, rotating every 15 seconds or so. Bacon crisped up beautifully, and then I gave the top and bottom about a minute per side. Beef came out perfectly rosy medium rare and the compound herb butter melted on top made it a restaurant-quality piece of beef.
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