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Squarehelmet

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Everything posted by Squarehelmet

  1. I will be near Blacksburg, VA in the next few weeks and I was wondering if anyone had any recommendations for a BBQ restaurant. Thanks for any info that you may have!!
  2. Wow. My cracked firebox was replaced within 2.5 weeks of my submittal. Weird.
  3. I have been looking for things to do with my kids. Today my youngest and I went disc golfing. We both stink at it, but that lead to a small adventure for us. She lost control of one of her shots and it went into the woods. Her disc is the white blob on the left. Did you look carefully at the picture above? Here I have taken another picture, looking about 2 feet to the right of her disc. While we were grabbing the disc, I took this one from about two feet away. The little guy just sat there and shook. I fear that something happened to mom and he will have a tough go of it. We left him alone and let nature run its course. Between the deer, some quality father/daughter time, beating her soundly, and firing up some kamado pizzas when we got home, it was a great day.
  4. Spiral cutting is easy. Just put a wooden skewer through the center of the hot dog. The easiest way is with the dog on the counter and pushing the skewer. I found that if I held the dog, I missed the center and came out the side. Then put the knife on an angle and roll the hot dog. Be sure to keep your knife straight up and down. If it is on an angle, things come weird fast. One the dog is cut, pull out the skewer.
  5. The pretzel bun recipe is yet another thing that I have stolen from John on the KJ channel. https://www.youtube.com/watch?v=6dPZKSDrpdw The recipe is for hamburger buns. Just roll them into a fat log instead of a disc and now you have hot dog buns.
  6. On deck for dinner tonight were spiral cut hotdogs/bratwurst in pretzel buns. First, whipped up a batch of pretzel buns. These are just awesome. My wife and kids eat them plain. Next were some spiral cut hotdogs and bratwurst. If you haven't spiral cut them before, you should try it. They take on a much better texture because the insides get a little crunchy. Also, the spirals provide places for the toppings to lock into. My wife used chili, while I was just cheese and ketchup. On the grill... My plating stinks, but you get the idea. For those that are curious, I made the beer too.
  7. Always, always, always burp that sucker. Yes, when you are low and slow, you probably don't have to. However, if you make it a habit, you will not forget when you get to higher temps. Trust me, I have given myself 3 kamado haircuts and on one of them I even gave myself a leg wax as flames shot out the bottom vent. The last one was no joke. Lesson learned. As far as cleaning goes, that stuff looks good enough. Get back to cooking.
  8. No burn needed. However, you may want to take it for a test run to get used to playing with the vents and to burn off any cooties that may be in there from manufacturing. If you don't, I would at least was the grates before use.
  9. Were these really on the grill for 2.5 hours? What was the temperature of the grill?
  10. i do not understand what is causing the issue. I am guessing that it is the 1.66 Tablespoons. That is easy. There are 3 teaspoons in a Tablespoon. Therefore, 1.66 Tablespoons equals 5 teaspoons. Using this, should get you close enough on the rest. As an example, the .41 tsp, just use a 1/2 tsp and don't fill it to the rim.
  11. @robertyb Sorry about that. You can find it here on youtube. I think it is also on this site too, but I didn't find it quickly. I also see that John called it Cheeseburger Pie and I called it Hamburger Pie. Oops. https://www.youtube.com/watch?v=flqqTRszw-k
  12. Ok, I went back through my old posts to address @CeramicChef's question about what issues I was having with the foil. I was having trouble getting a pizza stone hot. However, looking back at that post, there were many other issues going on with bricks and various other craziness. Anyway, everyone told me to ditch the foil, I did and things have been going well ever since. https://www.kamadoguru.com/topic/7148-pizza-disaster-on-big-joe/#comment-68616
  13. Life has been nuts around my household, so I haven't posted much. I figured that I had better post something to let folks know that all is well with my grill. Last Sunday, I made hamburger pie following John's recipe. The only deviation was that only part of it had jalapeƱos - I'm the only one who likes them. It was gone very quickly, so there is no plated shot. My crew said that it was a hit. On the grill, close to done... On the stove for a few minutes so that we don't incinerate our mouths...
  14. It was a few years ago, so I have to look up my old posts. Everyone told me to take the foil off and it solved my issues.
  15. Don't foil your deflector plates. I did when I first got my grill. It actually changed how the grill ran. After taking the foil off, everything runs normally.
  16. Bungee cords here too!
  17. I believe that black was discontinued a year or two ago.
  18. Rats! The box is too tall.
  19. Anyone have the dimensions on a Classic II box? I'm trying to figure out if I need a trailer when I head to the road show.
  20. For those folks in New England that have been patiently waiting, there are 2 "local" roadshows listed on the Costco schedule. The first is in Milford, CT and the second is in Waltham, MA. Enjoy! https://www.costco.com/kamado-joe-schedule.html
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