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Everything posted by Paul

  1. first Time I heard about this grill was today and it is kind of odd that the only youtube videos are fro Mr Blumenthal or a grill store. can not find any you tuber's doing a non bias review or a cook on one of these and I am replying to a post that is almost a year old already. makes me think that they are not selling
  2. I have 0 temperature swings with my flame boss. Good luck with your product
  3. Thise lockers look nice. It will make up your kitchen look like a resturant . If you decide to get it please post some pics
  4. That Dry Ager sure looks nice but I’m with you. Too much money I can’t do the math but I am not sure if I would live long enough to justify the cost over just going out Whole Foods and buying a dry aged steak a few times a year
  5. Does anyone have any experience with the Steak Locker I know the kickstarter had its problems but now that its out and has been around for a few years(I am assuming since 2014) that any bugs are fixed. Unfortunately, there is not to many reviews that I can find on it and only about 5 you tube videos and 4 of those should have been made into 1. There are other options available but space in our kitchen fridge is not going to be an option . buying a stand alone fridge and modifying it to a diy dry age locker may be an option but I am not to sure how you would exactly control the temp and humidity in those. in the Steak Locker, it has controls where you can set the temp and humidity and that would be a plus for me and that is where my concern is. How accurate are their controls. if you set the humidity to 70% can you be assured that is where it is going to stay? That is what I can not find on any of the reviews I been reading(what few there is) I know $1500. is a lot of money but so is a Kamado or any quality bbq So if anyone has any personal experience with one I would appreciate you sharing your thoughts Thank you Paul
  6. Thank you Pesto i decided to join the mass shoppers at Costco and bought a prime 10lb bone in prime roast
  7. I am going to plunge into the dry paging aspect of cooking a perfect steak. i normally buy my meats at Costco but usually avoid the holiday crowd during December so I was searching the Snake Rivers website and noticed all their roasts are wet aged for 21 days so I got on their live chat and asked them if you can still dry age and they responded that they would not reccomend it. After that he was vague in answering my questions on where to go to get a roast other than trying to steer me to their allready dry aged roasts. i am looking for advise on how to choose a roast for dry aging my plan is to cut them into steaks (after dry aging) so should I use bone in prime roast over no bones i will be using the steakager master 15 to do the dry aging with. costco on line has a 19 lb prime roast for same price as SRF's 6 lb roast but the question of getting what you pay for still leaves SRF's in the equation thank you
  8. I discovered the you tube site Man Cave Meals when I was researching Kamado's and am so thankful for all the info that you imparted onto me(us) over they years. From that channel I was directed to the KG forum and been a member since. I went from being a non cook to being the main chef at our home(my wife loves you for this). I just want to thank you so much Paul
  9. I don't know your grill set up but if you have rotisserie you can search amazon for "coffee roaster rotisserie" and they have quite a few options for baskets that is made to roast beans. Like Ben S I have a Behmor 1600 and have not bought any pre roasted beans since I started this hobby with a $5.00 air popcorn popper and switched to the Behmor a few months later and never looked back
  10. are you using your phone? when its connecting it needs to access the internet not using the wifi I couildnt set up the ikamand with the ipad but when I switched to phone it connected right away
  11. I reinserted the old vent door behind the new one and it sealed that gap not that the small gap would have created a problem I just didn't know what to do with the old door vent
  12. there was a previous post that had a link that led you to the dealer that had it set up for pre sales and stated end of May so if that's true then any day now
  13. youtube channel Sousvide everything has a demonstration on how to build a smoke out of disposable foil trays that you might try instead of using liquid smoke.
  14. I don't have a nuwave but I have both an air fryer and a instsant pot while I like them both and enjoy fried chicken without the oil I would go for the instant pot due to the multiple uses it offers but seriously you own two KK's so why not just get them both
  15. Yeah I thought of that after I posted im still a newbie when it comes to reading ingridients while shopping I just grab off the list. Will have to work on I bedding that into my brain
  16. I copied your recipe tonight and it was awesome. Only thing I did differant was added one jalepeno and used coriander instead of cumin because I thought I had a supply of cumin when at store and turned out I did not. My my wife was just in the hospital because she had an infection and it was so bad that the strong antibodies Drs prescribed shut her kidneys down. They are working normal now but since her release from hospital we have been on a very low sodium intake diet ever since i did not see any salt in this recipe except for the salt in the chile powder so I thought this would be a good side dish but I made the mistake of using a ham hock for the bone which really infused the beans. It was really good but she was not able to eat as much of it as she wanted to. Next time I will use beef bones since I don't thing they are brined or cured it was real tasty. Thank you Philpom for the instant pot recipe
  17. I've only sous vide brisket once so I am not an authority on this but you might try to put it on yor grill at 0225° for 3-4 hours before you sous vide it. That should give it time to absorb some smoke and set up the bark as well looking forward to seeing some pics on your second try because I know you will remember to take them this time
  18. I have flame boss 300. No problems with unit or probes
  19. That would be a major upgrade to the maverick and the igrill that Is in my inventory. I am finding myself using these less and less due to the Bluetooth range. Lately I've been using the flame boss when I am cooking on the Rec Tec (minus the fan cable) which works well for me. looking at your photo's I see no power cable so I am assuming that is is a self contained battery system with hopefully a rechargeable battery. That would speed up the set up to your cook a bit faster and less clutter in storage closet inbetween cooks. i am surprised that All Things Bbq said that the flame boss is not selling well it is a great product
  20. I'm just curious, in your description you said you cut off the fat. Did you cut it all off or did you leave a 1/4 inch of the fat cap?
  21. Maybe it would help if you took measurements of your cargo space in your BMW X3 and take your tape measure to Costco with you
  22. Although the flame boss is wifi it does not need to be set thru the wifi connection. All settings can be done using the flame boss control box i have both, a digiQ DX2 and a flame boss 300, and I must say the flame boss is much easier to navigate thru the settings there fore flame boss would be my choice they both work as advertised so you won't go wrong with either choice but I like the flame boss the best
  23. I have been intrigued by pellet grills now but have had no experience with any. Recently I bought what I consider a entry level pellet grill thru Amazon.( i am not going to divulge the brand name because i have no desire to ill talk the company.) Needless to say I had nothing but troubles with it from the get go. I followed directions on how to season it and it performed just how they explained. Cooked something that night and then next day i lit grill up and was playing around with the temperature settings and seeing how close to the grill temp was compared to the settings. next thing i know the inside was engulfed in flames. so a few more days of experimenting with the temps and not being happy, I thought i had it figured out. Threw on a rack of ribs and 2 racks on the Kamado Joe just to see if any difference in smoke flavor. about a hour and half into cook the fire in the pellet grill went out(yes the hopper was full) Amazon was real good about this not only did they pay the return freight they credited my bank account before they received the grill. in fact they credited it the day before i actually shipped it back. I have heard a lot of good about Rec Tec grills and was wanting to buy this brand in the first place but was turned off about the $199 shipping charge but during the course of my experience with the entry level grill I discovered that if you ordered directly from the Rec Tec themselfs than shipping was only $99. and free if you buy the bigger of the two grills they offer(I think) I bought the mini model 300 and I must say I am very pleased with it. the high temp goes to 550 degrees and it does put a sear on (not as good as the Kamado,) and the temps are true its easy to clean and is definitely build with the aim to last and not to just get you to upgrade in a year or two to more expensive model. has same features as their deluxe grull cept for the size and no chimney (which would be my only criticism one think I really liked about the company that it comes with the owners business card which has his personal phone number with instructions to call 24/7 if needed and that is a nice touch I know this topic was about Yoder vs Treager but i just wanted to throw that out
  24. I have read most of the posts in this thread and find that it is more about how one likes their pizza cooked and 0 posts of pizza fails in this topic UNTIL NOW I am the worst baker i have yet been able to get the dough from the mixing bowl to the peel to the Kamado without totally messing the pizza up before it even cooks I spend a lot of money buying the ingredients because you always say that it will make more then 1 pizza. I do not have the patience for this I always tend to throw it out confession I only tried three times before I grew so frustrated i just gave up on homemade pizza's my go to pizza now is on Tuesdays go to Papa Murphy's and buy a $10 pizza and come home and heat Kamado to 425 degrees and add pizza stones and pizza right on top of the white cardboard that is under the pizza. comes out good everytime and wife does not complain I just wanted to throw that out there. I do not have any desire to master the art of Pizza baking but I do enjoy reading all of your pizza cooks that are posted
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