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badfish

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    4
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  • Gender
    Male
  • Location:
    Burliington, ON
  • Interests
    Food!
  • Grill
    Kamado Joe

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  1. I ended up cuttting to 1.5 inch or so steaks and grilling. Turned out great. I do have a soul vide setup as well but honestly have never preferred my steaks done that way. I really think nothing beats a great salt and pepper rub and direct high heat over charcoal. No doubt you can crush your consistency across a large volume of steaks with sous vide but I think you give up something in the taste and texture space. Of course, maybe I’m not great at it
  2. Lol. Is a first world problem for sure! Have friends from PEI who will do the seafood. I think I will cut my steaks up and grill them. Really love the Jotisserie though. Doing some chicken on it tonight to scratch the itch
  3. Hi, I am doing some surf & turf tomorrow for about 17 people and have a bunch of lobsters and a whole striploin. Having just bought a JoeTisserie for my Big Joe I’m draw to turning everything right now and I know the whole striploin would come out well cooked as a roast that way. That said, I’m thinking for surf and turf carving out steaks and grilling might be more appropriate as maybe roast style beef isn’t quite the fit for pairing with lobster. Anyone think rotisserie here? Thanks!
  4. New here and thought I'd chime in with my weekend with a new JoeTisserie for my BJ. Finally found one in stock at the local BBQ shop and picked it up on a whim. With a bunch of people coming over, my first cook needed to be 3 6lb chickens. This probably violated some best practices ;-) Fed about 12 people who universally thought it was the best chicken they'd ever ate. Seasoned it with a BBQ Chicken rub from LaGrille which was also a chance find as a bunch of spices were on sale. Had to do some work to get all the birds on and stable but it worked out in the end
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