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Ben S

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Everything posted by Ben S

  1. Welcome, I am in Newton Mass. there are a few members closer to you. @prowe @Bgosnell151 @bostoncoffeeparty
  2. Newton here. Nice too see more and more New Englanders here.
  3. Welcome from the greater Boston area. Congrats!! Where are you?
  4. Has anyone tried the technique of “velveting “ tougher cuts of pork with baking soda water such as in this video? I have been around for a while and this is a new one to me. I have either missed something or this is a bad idea… https://weekendgriddle.com/boneless-chinese-spare-ribs/
  5. I think I picked up this in 2014. It was one of the first divide and Concure Joes in the US when KJ released the upgrade.
  6. Some of you know me, some of you forgot me... I do still remember how to cook, even if I don’t post often. I haven’t used this BigJoe in a while, here’s some chicken breast on the joe!
  7. We can talk about deep, when you start making your own! I blame @ckreeffor starting me on this path! https://www.instagram.com/p/CIWSLTgjQ6L/?igshid=1dmjgo2aw5m7g
  8. I love thin hard blades! I have fell way way down the rabbit hole.
  9. I would loosely attach one side, then pull the other side until it fits over the bolt.
  10. you are the second guru I have seen with one. @bbqboss84601 loves his. I am curious....
  11. Wow. I am happy you and your family are ok.
  12. I think it’s more complicated than brand. Other variables include size of the chunks, (varies bag to bag), air flow, cleanliness of the Kamado, charcoal basket, charcoal plate, did you stack you lump or dump the bag?
  13. Ben S

    Wings.

    These wings were outstanding. I rubbed them with 1/2 cup honey 2 tbs salt 1 tbs pepper 3 tbs garlic powder 3 tbs onion powder 1 tsp chili powder 1 tsp cumin 1 tsp chili 1 tsp oregano 1 tsp Rosemary They were amazing. I think the first 5 ingredients were the most essential.
  14. This looks like a bayou Lowe’s sold at one point. I can’t be sure. calling @prowe
  15. You are correct, popovers. the recipe is straight from ATK. preheat popover tins at 425 for 45 min. in a blender mix flour (5 oz) milk (8 oz) eggs (2) salt (1/2 tsp) butter (2 tbs, melted) blend well! fill popover 6 well oiled tins 2/3 of the way. Bake for ~45 min. ps. Wifie’s new favorite breakfast is popovers stuffed with Brie cheese, strawberry jam and raspberries.
  16. Pork tenderloin dry rubbed with SPGO, then glazed with honey mustard. cooked to 145 F IT with the ikamand...
  17. with the dojoe the heat comes out below the handle. Without the doJoe, the heat comes out the top vent.
  18. can you post a photo?
  19. Welcome, please stop by and introduce yourself.
  20. I always tell people to keep feeding everyday for Atleast two weeks. Don’t think. Just feed.
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