TommyCrayton
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So, I’m looking for feedback on Goldens Car Iron Grates. Has anyone used them? The info I’ve found, seems to indicate they are quality products. I do like that they are very thick. That a plus in my book. Anyway, any info works be appreciated. Thanks in advance.
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A.O. reacted to a post in a topic:
What is this cut and how have y'all cooked it?
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lnarngr reacted to a post in a topic:
What is this cut and how have y'all cooked it?
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JeffieBoy reacted to a post in a topic:
What is this cut and how have y'all cooked it?
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What is this cut and how have y'all cooked it?
TommyCrayton replied to lnarngr's topic in Kamado Cooking and Discussion
It’s pork AND has a bone. It has to be good!!! -
Not sure. If I remember correctly, it rather porous.
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So, I’m wondering if anyone has ever attempted to cook on the deflector plates? I may give it a go just for giggles and I figure there may be issues that I may not have thought of. Thanks.
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Thanks, thanks & thanks!
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Scott Roberts reacted to a post in a topic:
Professional Chef here……
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wiggles reacted to a post in a topic:
Professional Chef here……
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Natosha Jacobs reacted to a post in a topic:
Professional Chef here……
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JeffieBoy reacted to a post in a topic:
Professional Chef here……
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daninpd reacted to a post in a topic:
Professional Chef here……
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I’ve been in the restaurant business for 38 years and I just received a KJ I. So far so good. The learning curve doesn’t seem to be too steep. I’ve heard about kamado’s for years but I just figured it was another trendy trinket. After burning thought several grills and smokers there past 10 years, I did some research into a grill that would do it all and be more durable. Lo and behold, these things seem to fit the bill. Here’s to a long lasting and fruitful relationship.