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    Kamado Joe

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  1. I think Kamado Joe big block use Quebracho charcoal. Test your gauge but I think your biggest problem is the heat deflectors are to close to the charcoal and it is absorbing the heat.
  2. Put more charcoal in the basket to get more heat.
  3. I think your on the wrong site serving 7 courses meal. LOL
  4. Scallop in the shell has great presentation. I always get them without the shell :(
  5. Looks good. Can some one explain why you would cook a soup on a kamado? Does it add more flavor?
  6. I think they mean fahrenheit, so 315 celsius.
  7. Closing the lid should cook the inside of the tuna more, as it acting as an oven.
  8. Thank all it wasn't my recipe but it can be a good way to save grilling space if you need it. You could probably remove the membrame to add more flavor but be careful they don't fall apart. Also you could add some more BBQ rub at the finial glazing.
  9. Two Racks Baby Back Ribs Recipe I got from BBQ Pit Boys. Get 2 racks of ribs. Do multiple slashes to the membrame. Apply some BBQ Rubs to membrame side of the ribs. Cut up some onion and garlic cloves and place them inside a upside down rack of ribs and add some sauce. Place other rack of ribs on top and tie them together with some string. Apply BBQ rubs to the outside of your ribs. I then smoked them at 250°F / 125°C with some apple wood for 2 and half hours. 2.5 hours I then applied glaze to both sides.
  10. Dam that looks good and now I am hungry at quarter to midnight.
  11. Reduce the smoking time and increase the wrap time should help dry and not falling of the bone ribs.
  12. Porterhouse is ok if you overcook it a little as the meat near the bone is always cooked less.
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