Jump to content

K-ville

Members Plus
  • Content Count

    1,187
  • Joined

  • Last visited

  • Days Won

    2

K-ville last won the day on March 3 2014

K-ville had the most liked content!

About K-ville

  • Rank
    Guru Site Supporter

Profile Information

  • Gender
    Male
  • Location:
    Kemptville, Ontario, Canada
  • Interests
    Anything to do with food and fire.
  • Grill
    Vision

Recent Profile Visitors

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

  1. An oval would have been perfect for sure. I wouldn't have had to truss him up nearly as much as I did. He was tucked and tied pretty tightly.
  2. I enjoyed sourcing it, prepping it, cooking it and eating it, but I wouldn't do it again. Everything was moist and falling apart, and it was an experience for everyone involved, but it's basically pork steamed in the skin. You don't get the nice bark you'd get on a butt or ribs. We had a ton of aromatics stuffed inside, along with a broth-based injection in the hams, but it was still pretty bland tasting. Now I have to convince my wife that I need yet another, bigger BBQ so I can cook the next pig flat out, or on a rotisserie for comparison sake
  3. My kitchen counter felt pretty small with a 40-pounder on it.
  4. I restored an XL Egg, and put it to the ultimate test last weekend. I cooked a whole 40-pound pig. 250 degrees for 8 hrs and it was delicious. Hardest part was getting it to fit on the 24-inches I had available, Here's a few pics.
  5. Just got one for my birthday and it was dead right out of the box. Is it worth trying another one?
  6. I did my first real cook on the XL on the weekend, and I'm amazed at how much food it holds.
  7. So after a winter shutdown, and a busy spring, my XL Egg is finally done. I posted an ad on a local facebook group and a guy offered to make me a cooking grate complete with handles and a support ring. It is super strong and fits perfectly. I made a simple cross brace for my cordierite diffuser that sits just under the cooking grate. So, all said and done, for about $350 Canadian, I have an XL egg, which in Canada runs upwards of $3k. The first cook was a 10lb pork butt that looked comically tiny on the grill. It lit easily and held 250 like a champ. The XL will only be used for big, low-and-slow cooks, while my Vision will remain as my go-to day-to-day kamado. Considering this is what I started with: I'm pretty happy with the results.
  8. Funny you should ask @bluayeddvl. I just got back to the project last weekend. All I need now is a 24-inch grill for it. I'm looking for something inexpensive. The green egg grill is $142, which is too much. So far I can't find anything in Canada, but I'll keep looking. I did a test burn and it held temp perfectly, and easily. Other than the cooking grid, it's ready to go.
  9. I may have missed the window on my restoration attempt. It will be -9C here on Friday, and I'm not sure I'll be able to get my refractory cement repairs done on the firebox/ring in those temps. My garage isn't heated so, not sure what I'll do. If worse comes to worse, I may have to wait til spring and continue to use my Vision through the winter. :( Has anyone got any experience working with refractory cement in cold temps?
  10. Awesome. My new theme song.
  11. My son picked up the XL nest, which was located just north of Toronto and being sold used. He delivered it to me and all it cost me was a 100 bucks for the nest and lunch for him at Wendy's...pretty good deal I'd say. I don't have the XL in the stand yet, but she'll be in there soon.
  12. Smokeware cap arrived today. She's lookin' pretty. Technically, I could cook with it right now, but I'll wait til she's all done. Dang this is fun.
  13. Strange. This was their reply to my query about shipping to Canada (some personal info removed): McMaster-Carr <cle.sales@mcmaster.com> Oct 30 Hi Brian, Due to the cost and complexity of shipping our products to Canada, we are only able to accept orders from businesses and schools. If this is not for personal use, please let us know your business or school name and we can provide a quotation. Dana Norway 330-995-5893
  14. Thanks John. I may treat myself to that some day. Or better yet, Christmas is coming..."Um honey, you know the Egg I've been preparing delicious meals for you on? Well ..."
  15. And it was invented just down the street from where I work in Ottawa Ontario. http://ottawacitizen.com/life/food/the-instant-pot-invented-in-ottawa-is-the-hottest-multi-cooker-in-kitchens
×
×
  • Create New...