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Everything posted by setton

  1. There is a Coppa's in vaughan on Rutherford. It is owned by the same people as Highland, it was just rebranded. I'm sure they will have the sauce you're looking for.
  2. Looks incredible. It is on my winter bucket list. How long did you simmer it for?
  3. My pro also does it on low and slow cooks. I'm not too worries about it
  4. Appreciate all the positive feedback
  5. I don't want to brag but....it was just over 2lbs. It was probably 2.5" thick. Thought it was too thick to just cook it like a regular steak.
  6. I cooked it around 275, I was in a little bit of a rush, otherwise I would have gone 225ish. I cooked it to an internal of 127 before searing it to a final temp of 140. My wife like it Med, if I was the only one eating it, I would have cooked it to 133. It was great either way.
  7. I think it was about an hour and a half.
  8. So I saw a tomahawk in the grocery as I walked past the butcher window and thought I would pull the trigger and grill it tonight. I did a reverse sear and grilled it on the grill grates to finish her off. Flavour was great and the kids loved to see how thick it was plus the huge bone. Everyone cleaned their plates off. Thanks for looking.
  9. I do the same as dub. I've done the corn meal and parchment method and find the parch so much hassle free. To transfer I use an inexpensive pizza peel that I got a few months back. Before that I either used the back side of a large cutting board or cookie sheet. I can't see a spatula working to put it on as I would assume it isn't big enough. I like to cook mine at around 500 indirect plus a pizza stone. I put the pizza stone as high as I can get it in my kamado. Good luck!
  10. I don't use my starter port either. I plugged it with a decent size garden rock that way laying around. I've been using this system for about 5 months now. Seems to be working fine. Not the sexiest solution, but old Rocky does the trick
  11. The only problem with subscribe is that I get emails every time someone posts. Can you shut that off?
  12. Can you follow a thread using the tap talk app?
  13. Awesome! Thanks for all the replies gentlemen! I think I will pick one up this weekend.
  14. Hey Guys, I'm thinking of getting a grill grate and I was wondering if anyone who has a Vision has one. I have the vision pro and the grill has a "door" on it where you could open it and add more charcoal. I'm wondering whether that will affect the size that I am able to buy. Let me know what you guys are using. Thanks, Dave
  15. I cook my salmon direct with the skin side down for about 12 minutes or until 145 IT. Then input the spatula between the skin and the flesh and leave the skin behind as no one likes it in our home. I will try you brown sugar as unusually keep it simple with lemon, oil, garlic and dill
  16. setton

    New Gaskets

    I've had my nomex for 6 months and notice that the snuffs out the Coles much quicker than the oem gasket. I got mine from bbqgaskets.com before visions had their own and paid around 45 for mine
  17. I stopped using the door too because I didn't like the guard collecting the ash. I've just taken a large piece of lump and covered the hole in the firebox. Not the best idea, but it seems to do the trick for now.
  18. Great job! I wish I was handy :(
  19. Appreciate all the feedback guys. I'll stick to a butt.
  20. Hey Guys! I've done a bunch of pulled pork with butts before, however I have been asked to do a pulled pork for about 25 people at work. Normally I would do a butt like usual but I can find one on sale...they are sold for $3/lbs, but they have picnic shoulder roasts on for $1.29/lbs. Has anyone done pulled pork with a picnic roast? Just looking for your opinion. Thanks Dave
  21. I have the CI that came with my pro. I've had it almost a year and I find that it sticks when I first fire it up. I assume it is grease and smoke, but with a little force I get it to open and then it is smooth sailing.
  22. Thanks for the opinions. I have a sauce in mind, just trying to figure out how to cook the wings
  23. Hey guys! Planning on doing chicken wings for the first time on my Vision Kamado. Looking for a little advise on how to cook with approximate time. Do you guys cook direct or indirect? What temp? How long? Do you cook to an internal temp? Thanks in advance.
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