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Everything posted by BhamBruni

  1. The inside diameter of my gen 1 black base was 24 5/8" vs the replacement at 24 1/4". I was wondering if anyone else had this issue and what the resolution was from the mother ship ? I can't get anyone on the phone and I misplaced my past contacts phone number/extension (assuming she still works there). Does anyone have a number to share ? They opened a case but I have no idea what they plan to do. Thanks
  2. Any properly sized screw will do...you can change to Philips head, nut driver head or whatever. I use an old set of pliers to tighten and loosen my set screws. I doubt i could get proper tension with hands alone.
  3. Just found my go to burger blend....50% ground beef snd 50% ground lanb. Blended meat mix with potato masher in small batches so it doesn’t get worked too hard. Really good ! I Form 1/2 lb patties and vacuum pack the unused patties in pairs...
  4. Hey John...just bookmarked your ManCaveMeals youtube channel. Are you still spokesman for KJ or expanding your world...which is a good thing btw ! Does the Traeger system compliment or compete with the Kamado methodology ? I guess each has its merits...please explain pro’s and con’s if youdon’t mind. I am always open to broadening my skills and toys.Thanks
  5. No numbered steps required....5698K is right. Simply cook low and slow till ready and don’t rush the process. Also, imho, skip babybacks.
  6. I don’t use smoking wood because most, in my humble opinion, over power the meat. Pay a little extra and use premium lump and i guarantee you will be pleased. I know...boo to Bruni !
  7. No...but pig is pig. Should be fine.
  8. My big joe has had a crack for 8 years......has not not resulted in any negative impact on cooking results. It is a ceramic cooking vessel. Clay, like glass, can not bend. If it is bad i am sure kj will honor a replacement ( even if not bad). I have seen numerous comments from people that request, and receive, a replacement and hold in reserve for future use. Remain calm, all is good .
  9. If you want to go one step further make some Ghee... https://wellnessmama.com/24267/make-ghee/
  10. https://www.onegrill.com/OneGrill_Performer_Basket_System_s/175.htm . I have only used it twice. Once for tumbled chicken wings (very good), and the snapper. I am very pleased with the functionality this unit offers.
  11. Just to be clear...my basket allows tumbling or flat spinning between an upper and lower grate. They were flat spun, but i did put the side pieces on the basket just in case the fish moved around.
  12. i gave it a quick shot of canola oil spray before cooking and it did crisp up nicely
  13. Costco had fresh, farmed, whole red snapper yesterday (I think it might be a regularly stocked item). Cooked it as basically as possible...onions and lemon slices inside, salt and pepper outside. Cooked for a little over 23 minutes at 375 or so. Turned out really well and could not be an easier meal to prepare...FYI, the fish was packaged as three per unit and they were charging $5.99 per pound (gutted, scaled, and ready to go)
  14. ...but it was time to retire my $8 Harbor Freight Torch. Replaced it with a $22 (Amazon Prime Delivered) cooking/braising torch which can can be found here : https://www.amazon.com/gp/product/B01G3MZWBU/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 . This has a much more aggressive flame than the old one and is easier to store and pull out than the much heralded propane torch. I use it to start the fire cubes, not the fire itself (though I guess you could). Just an option to consider folks...not looking to start a lighting war of words.
  15. I did not start a fire from below but i did use a starter cube last week when my joe junior sermed to have gone out on a low and slow cook. Worked great but then it was just boosting a struggling burn.. I don’t see it working “better” as a fire starting strategy.
  16. Found this Lodge CI pan at a yard sale for 50 cents. Removed the handle with a cut off grinder and it fits perfectly on Joe Jr !. I overcooked my Tuna on the trial run but will keep trying...
  17. With all due respect, forget cooking at 225... my average temp is 260-275.(with spikes into the 300-350 range) I would rather get up st 5:00 and get the grill going, put meat on st 6:00, and pull it off by 5:00, wrap, and pull by 6:00. I am not sure how anyone gets any sleep doing an overnight cook. I would be up every hour checking on it ! I usually cook 2 butts at a time and have never gone over 12 hours. This is just my 2 cents worth ! I would guess I have cooked north of 20 butts with this method.
  18. Did not beat them up at all...looking forward to trying differrent things with the tumble. I have read that whole vegies do well too.
  19. We eat a lot of chicken salad and have found cooking chicken pieces in the sous vide hot tub works great...tender, moist, and shreds beautifully.
  20. Tried two new things the other night...grilled wings and my OneGrill Performer Rotisserie Basket. Both worked great. The consensus feedback I received was to cook first and sauce afterwards. Not knowing otherwise I think I will stay with this method as they turned out very well. Served with potato skins as side dish...even my wife agreed that that is a good combo versus baked beans, etc.
  21. In2Fish posted a picture a year or so ago of the lump divider he made for his Joe Tisserie and KAB. I copied it and it has proven to work great...regardless of the rust and heat warping. Anyway, found a piece of stainless steel from an old gasser grill and fabricated a newer, slightly taller version. Used a cut off grinder to make the form and then then bent in large vise. To make your own, measure the KAB across the bottom, measure height and angle of basket, then how far above the basket you want the divider to go. Don't make too tall as your meat might hit it as it goes around.
  22. Full disclosure here...I have never had a chicken wing (other than what I tear off of my whole cooked chickens). Judging from the "wing" industry that has popped up up on every corner, bar, and grill, they must be quite popular . I just purchased the OneGrill Performer combination tumbler and flat rack rotisserie unit. I plan on getting Costco's wings and cook tumbler style in the basket. The trouble is that I don't know whether, after brining the wings, to cook them already sauced or sauce when done. Also, what sauces do you recommend : buffalo, BBQ, Terryaki, naked, or what...
  23. No such thing as “just chicken”...awesome in every format. Remember Forest Gump’s friend with shrimp dishes ? Same goes for chicken !
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