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Mewantkj last won the day on March 2

Mewantkj had the most liked content!

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About Mewantkj

  • Birthday 02/04/1977

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  • Location:
    Bostonish, MA
  • Grill
    Kamado Joe

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9,067 profile views
  1. @m-fine i will address a few points since I was one of the first on here to try 900 F pizzas in my joe years ago. 1) you absolutely get flashback. Even with the vents open to max you are still cooking in a fuel rich, oxygen starved environment. If you could get all your lump lit in a non oxygen environment you would be cooking well above 2000F. 2) just because your first crack relieved thermal stress, and I believe it did, don't think you will not have more cracks. 3) I have seen bands heat up and loosen to the point the the dome wobbles. Additionally I have seen hinge springs stop working at high temps. It doesn't take much heat transfer to change a springs elasticity. I actually suspect that is one of the reasons domes fall on end users.
  2. I am assuming that the cooking process pasteurized the garlic oil mix and this post is referring to fresh garlic. Your plan sounds safe. I would imagine someone adding fresh garlic to the ghee, and think there is value to warning against that.
  3. No, having the garlic in the whole time will pasteurize the garlic and it should be fine based on my understanding of food safety. The following blog post reiterates the my warning in more detail. http://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil#.WU1pLKgpCaM
  4. Thank you. We get most of our meat from a meat share, no choice on cuts, but seems like the right thing to do on many levels, including taste.
  5. John, AWESOME video. Question and something to research... 1) can you use the browned milk solids in baking. I have seen people make brown buttered chocolate chip cookies. It is always nice when you don't have to throw anything away. 2) garlic oil can be dangerous is not handled properly, I am pretty sure there is a right way and wrong way to make and store it. My understanding is garlic can have some nasty bacteria growing on it.
  6. I loosely followed this recipe with lamb shanks and lamb shoulder chops. It was delicious! https://www.google.com/amp/www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-rosemary-3123/amp
  7. I recently upgraded from a roofers square to an angle cube. Big difference in my results
  8. Waiting... butt birds and ribs will be coming.
  9. I am not going to lie, there is a learning curve. Once you get past that, these things are dead simple. 1) Remove your ash. 2) Watch out for airflow issues. 3) learn approximate vent settings for temp 4) don't obsess about exact cooker temp 5) understand when Internal temp is important(applies to all cooking). Light it up and have fun.
  10. Thats how I treat Craigslist sales, doesn't matter which side I am on. If if someone doesn't know how to evaluate a used product they shouldn't buy used. I say that having learned the hard way.
  11. Atleast you know yourself.
  12. I have the CI for two of my Joe's. No grill grates here. I find I get great crusts on protein with dome temp @ 450 F. At those temps, I have never had to reseason. You could try soapstone...
  13. True. Two things are dictating my choice, this is funded by a side business that pays for itself. More importantly, my kids are showing some mechanical skills/desire to build. After watching my dad recover from fingers vs saw... For now I use my grizzly contractor saw.
  14. I am saving for a sawstop cabinet saw.