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keeperovdeflame last won the day on September 29

keeperovdeflame had the most liked content!


About keeperovdeflame

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  • Gender
  • Location:
    Prescott, AZ
  • Interests
    Following Jesus, spending time with my wife and family, cooking, fishing, and hunting and generally enjoying nature in Northern Az. Loving life and trying to see more daisy flowers rather than roots.
  • Grill
    Big Green Egg

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  1. Welcome Stevea, please drop a post in the intro thread to let our members know who you are, what you cook on, etc.
  2. To quote Kevin Costner in "Tin Cup", talking about Golf, "Perfection is unattainable but always the goal" I have been cooking on a kamado for years and years and continue to be on a learning curve. No matter how much you have learned, you can still pick up things to remember from every cook. Those are some great meals. Fine Job, Sir.
  3. Yeah, I find that cooking a couple Pizzas at 650 will turn the bottom of my pizza stone and the inside of my fire box and fire ring a nice clean chalky white. The inner kettle wall and the inner surface of your dome will remain black. When my Egg is cool, I take about a yard of aluminum foil and crumple it into a softball size ball which I press into a burger shaped scrub pad, and use this pad to scrub down the inner surface of my kettle and dome. Then I use my ash vac to vacuum up the carbon flakes of the kettle floor. Whole process including removing the ceramic components takes about 45 minutes to an hour, and after completion of this process my kamado is what I consider sparkling clean and ready to go. I usually do this once or maybe twice a year if I have done a number of low and slows. The more pizza you cook, the cleaner your kamado will be. I am not a fan of temps over 650. Happy cooking.
  4. Glad to have you and your Joe Classic with us Sdarosh. Your new Joe is a very versatile cooker. Actually, it is much more a charcoal fired convection oven than it is just another BBQ grill or Smoker. You can cook pretty much anything on a kamado that you can in a kitchen oven. Breads, Pies, Pizza, Braises, complicated recipes, along with all the BBQ classics. A new KJ classic is quite a birthday gift, I am thinking maybe, you shouldn't let that girlfriend get away
  5. Welcome, glad to have you and your new Joe with us. In reality, your new Joe, and any kamado for that matter, is more a charcoal fired convection oven than it is just another BBQ or Smoker. That being said, you can pretty much cook anything in your kamado that you can cook in your kitchen oven, Breads, Pies, Pizza, Braises, and even complicated recipes along with all the BBQ classics. One of the things I love to do is adapt recipes from non BBQ cook books. I am working my way through a cookbook by Yotham Ottolenghi called Jerusalem filled with Med and Middle East dishes. Your new kamado is definitely a versatile cooker. Have fun with your new grill.
  6. Well, I would say get the XL egg, and pop for an AR. 100 thousands of owners testify to the Eggs qualities and BGE's customer service is still after years, years, and years, rock solid. Of course I must admit I cook on and Egg and have for years and years. Price is not the only consideration, after all you want to cook on what ever you get for years and years and be supported by the Co. while you do.
  7. Thanks, very glad your happy with your new kamado and enjoying your entry into the world of kamado cooking. Just something about kamado chicken, isn't there. I cooked for years on a webber kettle and gassers, (My favorite was a Australian grill called a Captian Cook. Next door neighbor where I used to live is still cooking on it.) and I thought I turned out a pretty good whole chicken. My wife's comment upon tasting my first kamado chicken was, "Really, you cooked this by yourself"?. Great stuff. Happy Cooking.
  8. They have a large vent assembly on the roof of their trailer, I am thinking they may have a smaller Egg inside, as well as the XL on the porch.
  9. Like I said above, I smelled what I think was pork butts the other morning and it was truly amazing. Going to try them next week.
  10. I haven’t had a chance to taste their food, but the pictures look great . The truck has a Mexican theme, so I am thinking tacos, Mexican corn, and other delights.
  11. You know, it happed so fast I didn’t even have a chance to grab for it. ( probably a good thing) It came off my cutting board and then skittered off the hard granite counter top falling tip down into my foot. I got a pretty good lecture from my wife
  12. Absolutely, I learned that lesson the hard way, unfortunately.
  13. Saw this new food truck using a XL BGE on my way to the barber yesterday. Pretty cool, I saw it about 9 in the morning, and it smelled like they were cooking pork butts for the lunch rush, smelled amazing. I am going to have to check it out.
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