Jump to content

adm

Members Plus
  • Posts

    445
  • Joined

  • Last visited

  • Days Won

    30

adm last won the day on May 1

adm had the most liked content!

Profile Information

  • Gender
    Male
  • Location:
    Surrey, UK
  • Interests
    Motorcycles, cooking, BBQing, dogs, beer and wine
  • Grill
    Monolith

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

adm's Achievements

  1. I've been doing similar a while, but it's Turkish, not Greek. That said, there are many crossovers in the whole Mediterranean region. Adana kebabs are awesome though - and even better if you make a very thin omelette and wrap them in that with some mint sauce....
  2. Yep. Used the same thing many times, but have gravitated to a bit less butter and more Franks. I also like to add some crushed garlic, some hotter Habanero sauce (because Frank's is pretty mild) and some black pepper. My wings typically get major thumbs up from everyone that tries them.
  3. Another vote for the Fireboard here. Superb product with excellent software and ability to control from phone, tablet or desktop.
  4. I do have an Ooni pizza oven and it works great for Neapolitan style (probably for all other styles as well, but I only do Neapolitan). The only issue I had with it was that I bought the wood fired version and quickly found out that you had to keep feeding the little beast constantly to keep temperature where it needs to be. The firebox is small, so you need to cut up lots of wood as well. I bought the gas burner option. Problem solved. It's much easier to use it with gas and the pizza comes out the same!
  5. adm

    Non stop adds!!!

    John, I for one would be happy to pay $20 a year if it helps. No ads for contributors, ads for freeloaders. Seems fair to me
  6. adm

    Non stop adds!!!

    I don't see any at all on this site, ever.... I am on a Mac and have AdBlock Plus installed.
  7. All my kids are at home today, the weather was pretty decent, so why not do a Paella on the Kamado? Answer: no reason not to. Let's get going! First off, fry off some chicken thigh in olive oil Remove that, then fry off some onion Add some pepper Some garlic Some grated tomato and some smoked paprika. Plus some good salt and pepper. Congratulations. Your sofrito is now done Add back the chicken and some beans Now add chicken stock, infused with saffron and white wine. And of course the Bomba Rice Close the dome for 15 minutes then add your seafood, give it another 10 minutes and.... A fresh green salad and some crusty bread. Heaven...
  8. Well, their warranty text does not say anything about weather damage being excluded. And it is reasonable to expect that a grill is kept outside. Their manual does say to use the cover, which you did. So she was BS'ing you. Do you have a proof of purchase? Could be credit card statement, phone record of purchase etc? You may need to threaten them a bit, but they should cover you as it certainly looks like a manufacturing or material defect. That's very poor customer service from them. Maybe tell them you'll be posting your experience on Twitter, Facebook and various BBQ forums. Here in the UK we have the Consumer Rights Act which protects consumers against #### like this. You may have something similar such as Magnusson-Moss Warranty Act.
  9. I am sure it will be just fine to cook with low and slow. I certainly wouldn't worry about that, but I probably wouldn't be doing 900F Neapolitan pizza on it. I just looked at the user manual on the Louisiana Grills website. You should be in luck - they offer a limited lifetime warranty on the ceramic parts and five years warranty on the metal parts. See below. Your picture certainly looks like material defect to me. Give them a call, send them the photo and they should send you a new grill. Good luck!
  10. That looks really ugly. At first I thought it was just paint, but if you also have cracks with smoke coming through, then that's a real issue. You should talk to Louisiana Grills. I don't think they have lifetime warranty on their cookers, but it might be 5 years on the ceramic - and if not, they should take pity on you anyway. That damage should happen.... (I have pasted your pic below, so others can see it)
  11. Gochujang butter.....great idea! Would make a really nice wing sauce as well.
  12. Well, it's been a while since I posted here due to family issues and winter. That said, I have been cooking on the Kamado all through that time, including our Christmas Turkey, many steaks, kebabs, chops, etc, etc... This last Easter weekend though, the weather has turned better, so I had a proper Kamado weekend. On Sunday I did a 5lb rib roast of beef using reverse sear. No pics, but it came out perfectly. Yesterday I did three racks of baby back ribs. Rubbed with a kind of Texas style spicy rub that I made up a while ago and had some left. No problems at all with the cook. I just set the Kamado to 225F using the Fireboard 2, and let it run for about 5 hours while my wife and I went for a walk in the woods to look at the Bluebells as it is that time of year. No peeking. I mopped with a little homemade sauce 30 minutes from the end and the ribs came out great. Served with mashed potatoes and coleslaw. Super simple and tasty. Then I let the Kamado rip with the leftover coals for a cleaning burn, so she is all set for whatever I decide to cook next... Untitled 2.pdf
  13. Another vote for the same wisdom. 900 degree pizza cooks can be done and I have done them several times. But a dedicated (and cheap) Ooni or similar pizza oven will get up to 900 degrees in 15 minutes and sustain it with much less fuel - especially with gas option. Sadly, Kamados at 900 end up being expensive in terms of gaskets, lump and the hair on your arms and eyebrows. Opening and closing the dome often and quickly at 900 to manage a pizza cooking in 60-90 seconds is also a bit of a problem and can be hazardous.
  14. That looks very nice. Andouillette here in the EU means something entirely different. It's a sausage made from pig intestines - not just the casing, but the entire contents and it smells very strong and awful. It's like a cross between barnyard runoff and pig excrement. I think it's absolutely vile - but the French enjoy it.
  15. I have never thought about vac packing it after smoking it and letting it age more. I will have to try that. And the adding extra flavourings idea....
×
×
  • Create New...