Jump to content

dh14ster

Members Plus
  • Posts

    110
  • Joined

  • Last visited

1 Follower

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

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

dh14ster's Achievements

  1. Dan, this looks fantastic. I saw Samin Nosrat make the rice with her mother on Netflix ( ), but it looked way too hard. Kudos to you for trying. The meatballs look great, also. Great job exploring an unfamiliar (for most of us) cuisine. Pomegranate molasses is the BOMB, there is a recipe in for it in ATK's Mediterranean Diet cook book (https://www.amazon.com/dp/1940352649/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=3ac1b3cd25d9eee53ff7478956d85a97&hsa_cr_id=4823649110501&pd_rd_plhdr=t&pd_rd_r=2ba1bbb7-e8e6-4f70-a9c1-060d97c3f85d&pd_rd_w=fRDuL&pd_rd_wg=HV6md&ref_=sbx_be_s_sparkle_mcd_asin_0_img). Great job all around, and thanks for sharing.
  2. I built two rain caps for my Akorn before I got my Joe. The first one was a tomato can with the bowl from a chicken stand on top (below bottom), then I took a piece of leftover wire fencing and rigged it to provide cover (below top). The latter option worked much better because it provided better circulation.
  3. Great job for first time out! Kamado pizza is the best we've ever made at our house. Enjoy!
  4. I've done this [intentionally] before and it worked out just fine. Pork butts are pretty forgiving. https://amazingribs.com/more-technique-and-science/more-cooking-science/cook-today-serve-tomorrow-wozniak-way/ Dave
  5. Thank you for the compliments. I also bought Jerusalem, too, after you mentioned it a few months back. Another great book with many excellent ideas. We used to go to a Syrian/Lebanese restaurant down the hill from us in Germany. It was one of our favorites, we'd come in and the servers would start bringing out the cold and hot mezze. I used to marvel at how tender and moist the chicken was, I believe it was because they used the yogurt. There's not a good Greek or Lebanese restaurant where I live now in Virginia, so I decided to make my own. It's fun and oh so good. I have not seen Kalafagas, will have to check it out. Aki's Kitchen has some good recipes, his Tzatziki is as good as I've had anywhere. And I, too, enjoy my less healthy barbecue items, but the more Med I eat, the more I'm able to treat myself to the old standards. I hope. Thanks for the tips, and here's to great cooks!
  6. Keeper, great recipe, thanks for sharing. I use thighs a lot even though many people don't like them ("I only like white meat!"). Your suggestion for varying them up is great, and I have been considering a stuffed Mexican version, and yours looks great. Last fall I went to the doc for a work up and full physical and he recommended I pursue more of a Mediterranean diet. For Christmas I bought us "The Complete Mediterranean Cookbook" by America's Test Kitchen which led me to the following. I make a Greek version using hammered chickens breasts stuffed with spinach, feta, red onion, and roasted red peppers. The first time I did it the breasts turned out kind of dry. The second time I did it I applied another new (for me) discovery-- pounded flat chicken breasts marinated in Greek Yogurt, lemon juice, EVOO, garlic, salt and pepper. Seal them in a zip lock bag in the fridge for an hour or two. I use my Greek filling and dust them with a Greek rub (1.5 TBS oregano, 1.5 TSP salt, 1 TBS onion Powder, 1.5 TBS garlic powder, 2 TSP black pepper, 2 TSP beef bouillon powder, 1 TSP dried parsley, 1 TSP thyme, 1.5 TBS paprika, .25 TSP cinnamon, .25 TSP nutmeg) before they go on the grill at 350* F until 165* internal. You can add apple or cherry chunks, but they don't need much smoke. They have been a big hit every time I've made them and are my wife's new favorite dish.
  7. I've struggled with the same issue and now I often just use the flat side of the Grill Grates and it works just fine. And they help with flareups.
  8. Thanks, len440. I'm looking at building something like this, except for a Kamado Joe, naturally. I'd prefer granite for the countertops, but not sure I could do the whole thing like the picture without breaking the bank. Ah, okay, thanks, I didn't realize it was that easy. I've seen people build tables with the brackets still on them so I thought it was more involved than just removing them. I'll give it a look.
  9. Ah, okay, thanks, I didn't realize it was that easy. I've seen people build tables with the brackets still on them so I thought it was more involved than just removing them. I'll give it a look.
  10. Forgive me if this topic has already been addressed-- I have tried to search on this site and not been able to find an answer. I am planning to build a table for my KJ Classic II. It has the stand and side shelves. Has anyone else done this and what have you done with the mounting brackets? I guess I could cut them off, which I would rather not do. I could maybe build the table higher than they sit, not sure how that would impact opening and closing the dome. I have also considered building the table at the same height as the shelves and just cutting slots in the table top to accommodate them. I'd rather not purchase and install the band that comes with the Joe without the stand and shelves. Any ideas or suggestion you may have would be great, I really appreciate it. Dave H.
  11. John, Thank you for this video. Somehow I just now came across it after buying a TP19 yesterday because my Lavatools Javelin (lower end, not the Duo) bit the dust when my sister-in-law dropped it into a sink full of water. I'm not sure exactly why I bought it, maybe because I bought a ThermoPro TP20 wireless remote thermometer last month to replace the 6.5 year old Maverick 732 that died last month and I really like the TP20. Anyway, I'm glad I somehow made a good choice. Thanks again, Dave
  12. I hear you, brother, and I appreciate it. I grew up cooking on charcoal and over campfires, but 30 years or so ago started using gassers for convenience sake. The kamado has generally been a hit with the family and my friends, but like many, I had to learn that with smoke, more is not necessarily better. Once you figure it out though, many people love it. I always make extra to save for in-laws, friends, co-workers because they can't do it themselves and I get a kick out of how much they enjoy it. For me it has been a great experience and way to share with friends and family.
  13. Hahaha, that's coming in the spring. We just moved back from Germany a few months ago and a new Grillplatz unfortunately was not at the top of things to do for the new house, but we're getting there. That's the Blue Ridge in the distance.
  14. CentralTexBBQ: "OK, this is not a criticism by any means. However, this is advice I totally do not understand. It must be a consideration for those coming from gas grills. Growing up, everything we cooked was with briquettes and while I much prefer cooking with splits, when I bought my KJ, I never considered that I wouldn't like the taste of food due the the type of fuel. Edited 20 hours ago by CentralTexBBQ" I don't take this as a criticism at all. My point was not cooking on charcoal vs. gas, it was buying a kamado and all that goes with it. There is a significant investment in time and resources that one has to be willing to make vice grilling chicken on a Kettle or cooking brisket on a pellet grill or even a stick burner. I didn't want to spend $1,200 only to find out I didn't like getting up at 0430 to light my grill in the rain and then figuring out how to maintain temperature, etc., etc. And then there's all the other cool stuff (accessories) to make the whole process easier and more enjoyable. For a minimal investment, when I bought the Akorn I found out I was willing to do those things, so here I am 7 years later with a KJ I should never have to replace. I've known people who have tried kamados and they say it's not for them, too much work, too much dirt and dust, they don't want to have to stand around babysitting it all day. Or the guy I got my Joe from, his kids didn't like the taste of "smoky food." It was an expensive lesson for him, but he has an Ooni pizza oven now and everybody is happy. At any rate, thank you for the feedback, I'm with you on the taste of the food. I knew I would like it if cooked over wood or charcoal. Heck, the reason I bought the Akorn in the first place was I got tired of spending good money on mediocre barbecue in restaurants (this isn't Central Texas, after all!) and I figured I could do better myself.
  15. Thanks, Len. The Akorn is a great cooker and I learned a ton using it, but after 7 years it was showing its age. I bought it because I didn't want to spend KJ bucks on smoking if I wasn't 100% sure it was something I would want to continue doing, which is the advice I would give to someone who is considering the kamado life. Now I know enough about kamados that I would not hesitate to spend the money for a Joe, and I got lucky to boot.
×
×
  • Create New...