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Marty last won the day on November 18 2016

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  1. Just a heads up . I bought two ChefAlarm units that included the "zip wallet" , both of these probes went bad . I assume it is because because of how the case bends the cables. The case just IMO needs to be larger to accommodate the probes. I do like the TW products but the probes do like all probes need to be kept from kinking or hard bends.
  2. Marty


    I have a confession, I for the most part do not really like pork loin. Philpom's pork loin supreme is always well received but for the most part my family just does not care for PL. I do like this recipe from Sara Moulton back when she was on Food network. It came from Marina Escobar when Sara did one of her trips out of the studio. Marina runs a Colombian restaurant named La Pequena in NYC. This will keep a week in a meat drawer. If left a week the marinade does not get strong. But even a 10 to 15 minute rest in the marinade at room temp is just as good. Once done it is just a matter of breading the scallopine and sauteing each side. So this easy and quick to make from the refrigerator The flavor is different than any thing I have tasted and I do like it. I think it is worth a try Colombian-Style Pork Scallopine :Chuleta Empanizada 1/2 cup milk 1/4 cup white wine or dry Vermouth 1/4 cup chopped onion 1 1/2 tsp adobo seasoning 4 large eggs 3 cloves of garlic 2 scallions chopped salt and pepper to make the marinade put ingredients in a blender butterfly the pork loin and pound out as thin as possible and place inside of a large zip lock with the marinade. Remove the pork from the marinade and press into bread crumbs to fully coat. Lightly coat a skillet with oil and heat over medium high heat. Work in batches cooking each side once for around 5 minutes for each side. The surfaces should both be lightly browned Home made hot sauce 10 Jalapenos stemmed 1/4 C water 1/4 C white distilled vinegar 1/4 C fresh squeezed lemon juice 1 1/2 C fresh chopped scallions 1C finely chopped cilantro 2 tsp salt reserve the scallions and cilantro then blend and salt to taste. When done add the chopped cilantro and scallions. Serve with the pork. I do hope you try this and like it as much as I do.
  3. I ended up putting a deck box beside the grill gazebo and keep the deflectors there I am so thankful for the gazebo especially since I wired a $15 LED spot light in the top.
  4. Marty

    Propane vs MAP Gas

    ????? Arent we saying the same thing??????
  5. Marty

    Propane vs MAP Gas

    Your case in Canada may be different so do what is best for you. With mapp my sense is the lump does not respond to the extra heat by lighting quicker but by producing sparks.For me propane is 97% less than mapp sopthe choice is clear.
  6. Marty

    Propane vs MAP Gas

    The Mapp replacement costs me $9 and the propane $2.75. I actually prefer the propane because with fake Mapp I got a lot of sparks IMO much more than the propane. I have never had any problems lighting the lump and the propane works great and lasts about the same. If I were soldering where the heat was imperative then that would be a different situation. Since I went to propane I have never thought about it.
  7. Marty

    Kamado Guru will stay ONLINE

    John What would it cost a year for each member to cover the cost of staying on line. A contribution is a bit vague. There is no way that you should be coming out of pocket to cover cost and do all that you do in addition. As the costs keep on coming, a one time fee will not do the job. Perhaps an annual membership fee? I for one greatly appreciate this site and all you do to keep it stress free and non confrontational. I also respect the guidelines that you set with the exception of accurate information about real world performance issues that fall short of ideal. I do get it that some do not keep an even head and go way too far and do not know to stop. Your perspective and knowledge are what to help make this site. Wait can not forget all the solid members who in combination and in harmony with your efforts make this site what it is.
  8. You and I see things very close to the same. I also use the CI half grate extensively. The GG are by far the worst of any thing to clean and their performance drop's off when gunked up in the troughs. Fish would be something I might do.
  9. Marty

    Western Brand Lump Charcoal

    They had around 10 bags of 30 pounds at Walmart for$7.98. If I had known how good it was, I wound have bought all of it. It is listed as 100% hard wood. The distributor is listed as in Texas and Mexico as country of mfg. It reminds me of Fogo. As of late I have been disappointed in RO. There is raw wood and bark covered with soot or a thin layer of charcoal over a wood center. and it smells of lighter fluid. All said ,the food is OK but the lump is not what it once was IMO. The quality is varying bag to bag for me.
  10. Marty

    Top vent rain mod ideas?

    I do use and love it,As to size, it was the one that fit my Big Joe.The only bad thing I know of is the it gunks up inside, however it pulls off easily and a quick scrape with a scraper does the job.
  11. Marty

    Was does no one do lamb?

    I am sure a lot of it comes down to the place on lives in. I would love to play with lamb but only see it at Easter and Frenched . The Frenched ribs are priced like gold by the pound. LOL.
  12. Marty

    Kamado Joe Charcoal Baskets

    Nice baskets! My initial reaction is I would want two of the clips made wider like the KAB for handles,but to know I would need to try the clip-to-rack system. However it looks llike my Big Joe KAB will last for years but not being stainless not as long as the new baskets.
  13. Marty


    As noted ,you will get two opposite views. I do get awesome grill marks. I personally find them hard to clean as compared to cast iron and for me CI works better- I leave them in the deck box and use the CI half moon mostly. Possibly for fish that I did not want to stick or where I wanted to moderate the heat. On the other hand, if I were cookin on my gas grill, they would be my go to. As far as CI- I find that I get much better and more even browning with steaks by using a weight. Not sure what took me so long.
  14. Marty

    Dalstrong Knives - Shogun Series

    I have been looking at the Dalstong Shogun also. They are very highly rated and made of good steel. I believe they are one of the best values for a good looking high quality knife. From what I have seen comparable can run two to three times the price. The question is do I need another knife? LOL But that is just my personal opinion for what it is worth.
  15. Well that is a new one. I agree with the others than must be one for the Classic.It seems that most people have good fit with the Joetisserie. I am very sad that I did not have that luck as it hit at the rear and propped open in the front. It appears that I am out of luck preeminently. I would measure your OD and ask some one who has a Joetisserie for the BJ what theirs measures.