Jump to content

Seth

Members
  • Posts

    10
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Texas
  • Interests
    Jesus, College football, and BBQ
  • Grill
    Kamado Joe

Recent Profile Visitors

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

Seth's Achievements

  1. That's a good idea, I'll have to try Alder wood next time. My wife and I both love fish so I'll be excited to try it. Thanks for the tip!
  2. Haha! Okay here you go: -Get your lobster meat ready, whether frozen or fresh, the more the better! -Cook 4 cups of whatever type of pasta you want to use and drain it. -While the pasta sits, in a large pot melt 1/2 stick of butter and slowly add 1/4 cup of flour and whisk. -Add 2 and 1/2 cups of milk and 2 tsp mustard powder and stir on low heat until it thickens, about 5 minutes. -Put 1 egg in a small bowl and whisk it, then add 1/4 cup of the sauce you just made to the egg and whisk, then add it back to the rest of the sauce. -Add any other seasonings you want here. I added a bit of salt, black pepper, and smoked paprika. -Add 1 pound of shredded cheese. I used half Beechers white cheddar and half smoked cheddar style goat cheese. Stir until it melts. -Add the pasta and lobster, put it into a cast iron pan, top it with some extra cheese if you want and you’re ready for the Kamado. -I put it on my KJ at around 300 for about 30 minutes. I added an oak chunk because that’s all I have currently. Next time I may try a lighter wood and maybe 5 minutes less time on the Kamado, but I think that’s just personal taste.
  3. Because who doesn’t want smoked lobster mac and cheese for lunch? This turned out so great. If anyone wants the recipe, let me know!
  4. I’m in central Texas too. Definitely a win to be living here!
  5. For my second ever cook on my KJ I decided to try some St. Louis ribs. Used KJ Big Block and a couple of pieces of small oak smoking blocks. I started out rubbing some Worcestershire on both sides, then added Terry Black’s pork dry rub and let them sit while I got my grill up to temp. My target temp was 250. I ended up stabilizing at 260 and backed the top vent down a bit more. The temp came down to 240 and stabilized there for the rest of the cook. I cooked them at about 240 for 3 hours without opening the dome. Checked them and they needed a bit longer so I let them go another hour, pulled them and had an awesome late lunch with my wife while watching football. No sauce, no foil. My wife said please don’t change a thing next time haha.
  6. Thank you all! I will file a warranty claim and keep using the current ones until they totally wear out. I made a few steaks and some shrimp and mushroom skewers for my first cook last night and it turned out great, so I’m definitely still enjoying the grill.
  7. I just got my new KJ Classic II yesterday and noticed a couple of places that the mesh gasket on the lid looks torn. Is this normal? I’ve added a couple of pictures. In addition to those spots it looks worn in several other places.
  8. Hey there! I’m happy to have found this site during my search for a good deal on a Kamado Joe. My wife and I have wanted one for quite a while and this Black Friday we’re finally getting the KJ Classic II. It looks like there’s a lot of great info here. I look forward to getting to know and learn from you all!
×
×
  • Create New...