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Deslock

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Everything posted by Deslock

  1. Thanks for the tips! I'll probably take to moving the Jr. into the garage (no shed yet) but hell, even it's a PITA to carry.Gotta move everything anyway as I'm trying to decide how to do a cheap patio/greilling area next, this will give me time to mull that over with the Jr. out of the way.
  2. This may sound silly and a bit paranoid, but looking to get some opinions on it. I don't live in a bad neighborhood, but I do have that "one house" on the street that always seems to get the police called at least once a month, complete with strange cars showing up frequently. Now apart from this house I wouldn't even worry about this, but I have one of those 6 ft. privacy fences that you can somewhat see through ( I know, doesn't make sense, right?). as you drive by it, so I had the thought of getting either a long bicycle securing cable, or a padlock and length of chain from ACE/Lowes and running it through the base and around one of my steel fence posts. It wouldn't keep someone from taking the grill, but might slow em down if they can't roll the thing (a classic II is still a heavy SOB). So I guess I am just asking if anyone here has done such, or if I am just being overly paranoid with having a nice new grill? Thoughts & opinions?
  3. Deslock

    New KJ Owner

    Well, my Akorn lasted about 5 years exactly, and decided to take a step up. Lower bracket holding the ash catcher totally rusted off, we were planning on waiting til after grilling season to look for a deal, but the old Akorn had other ideas. Shopping around for a deal, and turns out a local store here in OKC was having an event with a Kamado Joe rep, and a local brewery was set up right beside him. The wife & I went out with the intention of picking up a Classic ( I really wanted a BJ), but after seeing him cook on both decided that was a bit more than I needed, so the manager at the store got us set up with a Classic, a Joe Jr., and 2 bags of charcoal with a pretty decent (to me) discount. Looking forward to trying it out once these storms pass. So the TLDR: Got a KJ Classic & Jr. gonna make some good Que!
  4. And this is how we finish off the weekend. Filet's with bacon wrapped shrimp from Edes, and asparagus hot off the grill, thanks for looking.
  5. Thanks guys! Doing some bacon wrapped shrimp & filet's this evening. I really like that rs, I usually do a cook with the lid down & meat fully over the diffuser, but this just topped it.
  6. Ok, now that I have time again to get in the back yard, I thought it time to cook out for the GF's birthday. And in doing so I decided to try my first reverse sear; turned out rather good, I think I need to use a different pan for a diffuser/cool section, but otherwise I can not complain. I got some 2" thick ribeyes from the local Whole Foods, used some thick ground pepper & Himalayan sea salt, and butter on 'em. Now, have some steak pr0n! Thanks for looking!
  7. It's been a couple of weeks, and tomorrow it's supposed to hit low 30's here, so here's to all you Winter Grillers out there! Some ribeye goodness, straight from the CGK.
  8. VERY nicely done. I need to make some more myself but keep having issues with the dough.
  9. And it's official! The CGK has No issues cooking in cold weather Between the grill & the Doctor Who 50th anniversary, it's been a great day! Thanks for looking everyone.
  10. Yes on the indirect, that also helps prevent the drippings from flaring up, I have an old 14"-ish pizza pan that I wrap in foil that I permanently keep in there as both a drip pan and diffuser. Also since here in OKC it is a crisp 39* today with a windchill of 31* I decided to do my first "cold cook" on the CGK, so more burger pix arriving soon!
  11. Burgers were dee-lish! Thanks guys, yeah I love this grill, unfortunately the GF is wanting to take me to this Cajun place she found so no cookin' outside tonight, but we'll see about tomorrow.
  12. Doing somewhat of a "stay-cation" this week so more time to cook. Today it was burgers over the Akorn & fries (made by the girlfriend). Usually I just cook 'em over the fire but decided to use my diffuser to double up as a grease catcher & they came out great, they started out as 1/2lb burgers but as you can see they did shrink up a bit, not too greasy/juicy & not to dry. The example of the finished product below includes swiss cheese, pickles, and a couple dabs of sriracha sauce for a little kick. Enjoy the photos, I'll enjoy the burger.
  13. Heh, I think that was #3 & I have no idea how I replaced GF with GD. That's been fixed now, and on that note I'm firing up the Akorn for some burgers while she does fries...will post on that later!
  14. The GF made her homemade mashed potatoes, so I figured it was only right o me to provide the entree' for the evening. Ended up grilling up a couple of ribeys with a seasoning I picked up at the meat market; I think they came out alright & haven't heard any complaints yet.
  15. Thanks all, and here is tonight's improvements: Calzone by me, Strawberry daiquiri by her, now to settle in for the Walking Dead premier .
  16. Well, I have made some mighty good pizzas on the Akorn, that's one of the reasons I got it, but my GF has been wanting to try calzone on it (and to be honest so have I), so last night we did a test run, now I only got the one pic so gonna show it off but will follow up with a few more on tonight's. Now that I am more familiar with how it's cook differs from a pizza I think it will be wonderful.
  17. I've only had mine this first season, but to date I have only used Cowboy & (I think it's called) 365? If I remember it is made by Cowboy as well, it is really all I can find around here locally. But I have no complaints, it is miles above the brickett I used on my old Aussie.
  18. My draft door assembly was already factory installed with ample black RTV behind it, so the draft door frame wasn't coming off and I left it as-is, and I only put Nomex material on the back side of the sliding draft door - and only at both ends. In thinking about the challenge you're having, I was wondering if maybe you could try removing the middle screw and then loosening the left hand screw almost all the way - and then try flexing the frame and putting the stop-screw in. If you could get both end screws in partially you should be able to go back and forth between them tightening each a little at a time until you can get the center screw to catch and start going in. Just a thought... Ski, I tried that initially and am able to get the longer stop started & a few threads in, but regardless of if the middle is in I can't get the one on the end to go all the way. I am thinking my two options are to drill out the whole on the end & use a washer, or just leave it out. It doesn't seem to harm it as the middle screw secures it to the seal, and I have already noticed better control on it. Mine too, btw had some black rtv behind when I pulled it off, but very little, and was bare in some places.
  19. So I may have missed it in here, but when doing the BGE gasket, has anyone else had a problem getting the last screw/slide stop to go in? The gasket is so thick I can't line up that last hole anymore. with the other two I suppose it doesn't need to be there but was wondering if anyone else had had this happen.
  20. I know for sure we are doing pizza or ribs one day, I think may do burgers the other unless I can come up with something to experiment with.
  21. Decided to pick up a couple of Edes steaks & some cajun bacon wrapped shrimp for me and the GF, haven't had these in awhile and they are great for a quick meal, takes NO time at all to cook.
  22. Thanks, will try that this weekend, I also used a diferent diffuser than normal for this, I generally have a 14" pizza pan for a diffuser, but it had a lot of gunk built up from last weeks ribs so I used a 16" that had holes all through it. but yeah it may have still been to close, now I gotta go find brick to try this method.
  23. You may be right about using a lower temp to cook it with that crust, but I was actually using a maverick lt-02 suface thermometer to get the temps on the stone. Just saw JM's latest vid so may have to go order that book off amazon now...
  24. That looks amazing, what dough did you use with it? I'm looking to improve on my own pizza and your crust looks fantastic.
  25. Decided to try my hand at pizza on the CGK, since like, it was one of the reasons I got it. Anyway, here we have a tripple meat/extra cheese that was cooked @ 620ish for about 7 min. It was amazing with the exception that the very bottom of the crust had a bit of a burnt toast texture, I believe that was due to attempting to use Pillsbury pizza crust dough, next time will try something different, either way here is the end result. Used parchment paper as I am worthless with a peel (so far..) but this is only the first of many.
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