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dh14ster

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About dh14ster

  • Birthday 10/08/1958

Profile Information

  • Gender
    Male
  • Location:
    Crozet, VA
  • Interests
    Cooking better food than I can get at the local bbq places and enjoying myself while I make smiles for family and friends.
  • Grill
    Kamado Joe

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  1. Hello all, I'm excited to join the group of KJ owners. Last week I lucked upon a barely (4x) used Kamado Joe Classic II with KJ cover, cast iron grates, pizza stone, and cast iron half moon griddle for $750.00 on FB Marketplace. I say lucked upon because I was actually looking for firewood and stumbled across this offer. The previous owner's kids didn't like smokey food so he sold it. I have been cooking on an Akorn since 2013, but when I moved back to the States a few months ago I had intended to purchase a KJ Classic II in the spring after I got the house and yard settled. When I
  2. Here in central Virginia chuck roast has passed brisket in price in some of the grocery stores (5.99 vs. 4.99/lb.). Never thought I'd see that. Love 'em both.
  3. That's perfect! Well done!
  4. I'd say maybe you just "rearranged the ingredients." Looks like you were able to adapt and overcome. Good job!
  5. Those def look good enough to eat! Great job!
  6. Great job! Especially for the first time out. They will only get better from here, and here is pretty darn good. Your dinner guests are lucky to have you do this for them, and they will be back, and talking about your barbecue.
  7. I'm with Nnank76, I like those, too. Meathead has a list at the end of his recipe of what to do with leftovers, many of which have been covered here already. https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style One I had not considered from his article, "Buzz Dean in Wisconsin says he takes his leftovers to the pub and trades them for beer!" hahaha
  8. I have a grilling area made of concrete pavers that has settled some and slopes slightly so my Akorn no longer sits level. Rolling away is not a concern, but sometimes when I make pizza, depending on the cheese I use, it can slide to the downhill side and pile up some. It is not a big problem, and certainly not worth it to me to dig the stones up and lay them level as I am moving back to the States in August. So the main issue might be making sure that as juices, liquid, or molten cheese accumulate during a cook, you have something with sides high enough to contain them as they slide downhill
  9. Those look like they came out great. Four comments: I have what looks like the same peel you are using. I wound up buying a second and it works for me. I'm cooking one pie while building the next one. It helps to have someone giving you an assist because it's very easy to fall behind or lose track of what's going on inside the grill. I build my pies on the wooden peel and just use flour as my lubricant. I have tried corn meal, and it is okay, but I prefer flour. I've never tried parchment paper because it has not been necessary. The key to me is to use plenty of flour
  10. Adana kebabs are one of my favorites. Looks delicious!
  11. That is a great looking cook. Although I have never pulled a brisket right out of the chute, I will usually do that with leftovers when they begin to get a little dry. Under the right conditions, leftover brisket makes some of the best tacos ever! Thanks for sharing.
  12. As always, killin' it! Great job!
  13. I agree with the others-- I've had my Akorn almost 7 years and maybe twice it got away from me and ruined the food. One time it was an overnighter, but I managed to save the pork butt and it got rave reviews in spite of me at a football tailgate. I'd read all the stories about mods and whatnot and in the end decided not to do them-- from my experience most of the problems I've encountered with temperature control are the result of operator error and lack of patience. What I came to realize is if you start out slow building your fire and cut back your airflow well before you reach y
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