Jump to content

keeperovdeflame

Global Moderators
  • Content count

    6,628
  • Joined

  • Last visited

  • Days Won

    38

keeperovdeflame last won the day on December 28 2017

keeperovdeflame had the most liked content!

2 Followers

About keeperovdeflame

Profile Information

  • Gender
    Male
  • 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

Recent Profile Visitors

8,083 profile views
  1. keeperovdeflame

    Hi from Mansfield, UK via Melbourne (AU) and Auckland (NZ)

    Welcome, glad to have you and your Pit Boss with us. So what did you cook, what were you looking for that you didn't quite get? Almost every one here regardless of kamado experience level will work on a specific cook for a while before they feel they got it. Actually, that's part of the fun. Cook stories told on the forum are quite valuable and help others learn and some to remember why they do something a specific way. The best advice I can give you is start simple, relax, have a beer, listen to music, enjoy building the fire and dialing in a temp, enjoy the afternoon, friends, and family; eventually your cooks will start to amaze not only your family, but you as well. Happy Cooking. Pics are good to let folks see what your doing so they can help you dial it in.
  2. keeperovdeflame

    New to the Kamado

    Welcome, Darrell, glad to have both you and your new Akorn with us. An Akorn is a very capable kamado and it will serve you well. This site actually started off as an Akorn based kamado cooking forum years ago. Because of the Akorns all metal construction, I believe a moderate heat fire to remove any metal lubricants / solvents, etc is recommended. However, I do not cook on an Akorn and am not privy to the inside scoop. I am sure some members with Akorns will give you some good advice. Happy Cooking.
  3. keeperovdeflame

    Introduction

    Welcome, glad to have you with us. Enjoy your new grill and the forum conversation as well.
  4. keeperovdeflame

    BGE vs Kamado?

    Both the BGE and KJ are excellent kamados from well established companies with excellent warranties and customer service. The reason there are more KJ owners here, IMO, is due to the fact that John made videos for KJ for a while and his videos inspired folks to look at KJ's as a viable option when purchasing. Another issue is that for quite some time KJ was a better deal economically as they sold a complete kamado including accessories. BGE is more an Ala Carte purchase, with the buyer purchasing the basic kamado and then adding on stones and additional racks, etc. Also for a while KJ's were less expensive than BGE's (all this coming from a guy with cooks on a BGE). And, like others have said BGE has a dedicated EggHead forum which draws the highest number of BGE owners. However, all of this history seems to be in the past, as my current understanding is that both the KJ and BGE have increased in cost. If your looking to purchase you would not make a bad choice if you flipped a coin, both kamados are great. Just a thought on Forums. I cook on a BGE but much prefer this forum as it is focused on kamado cooking and not the brand you cook on. If you want to learn how to cook on a kamado, IMO, this is the place to do it.
  5. keeperovdeflame

    Who Says you can't have fun without a kamado

    Yup, your right a hen is a female chicken. However, a Cornish Game Hen, while still poultry, is a different bird. Much smaller than a chicken and much like a quail only a bit larger and commercially produced under the title Cornish Game Hen. . Typical serving is one each. Available at any good market. Try a couple their great on the grill.
  6. keeperovdeflame

    Who Says you can't have fun without a kamado

    Kismet, My best results come from using the infrared with rotisserie at the very beginning of the cook. I set it at about medium heat and then watch it after the first 20 min and then in ten minute intervals, when you get some even color you can turn it down or off altogether and let the cook continue with out it. I like using a pan below the hens to 1. act as a diffuser and 2. to give amazing flavor to anything I put in the pan. (and Yes the fingerling potatoes, carrots, onions, and mushrooms were great. Just use some good olive oil, chicken rub, and keep some chicken broth about 1/2 way up the side of the contents of the pan) Towards the end of the cook when I have about 10 to 15 degrees to go before I pull the hens, I start up the infrared again to finish the color. In my experience, if you use the infrared all the way through your cook, you actually get too much color, and start to char your poultry before your IT is close to target. The IR is a great accessory when you use it to achieve a specific desired result. Happy Cooking. I do hens, chicken, and even baby back ribs, on the rotisserie. They all come out great. I miss being able to use my Egg, but I can't really complain about the quality of the cooks that I can bring off the Summit.
  7. I live in the mountains of AZ and face a strict fire restriction every summer. Had a couple thousand acre grass fire just about 10 miles away last weekend, they called it the View Point fire. Took our four houses and about 12 out buildings. This year the fire restriction on ash producing fires started in May and will probably go until the Monsoon rains soak the ground in mid August. The fire restrictions a truly a pain when you want to cook, but nobody around here really complains considering the devastation of a wild fire. Until the restrictions lift, I am cooking on the Weber Summit. Tonights dinner was Spun Cornish Hens and a medley of fingerling potatoes, mushrooms, onions, and baby carrots. You still have to eat, even in fire season.
  8. keeperovdeflame

    KC in the house...

    Welcome, glad to have both you and your KJ with us. Very nice looking cooking spot. Lots of fun to be had kamado food is a real crowd pleaser. I love to do Pizza parties and cut the first pie into very small pieces and pass them out to folks who are standing around watching the pies cook. Always fun when the oft repeated refrain "yup that one's done" fills the air. That railing and raised deck will be great for spectators. Enjoy your new grill and the forum conversation. OH and yes to what TKOBBQ said, just give KJ an email with a shot of your broken spring. They can send you one, or probably tell you a dealer close that has them in stock. Happy cooking.
  9. keeperovdeflame

    Hello, Lake Co, IL

    Welcome, And hey those couple of Boston Butt pics show pretty clearly that you are well on your way in your kamado journey. That is a fine looking start to a nice Boston Butt.As far as other cooks to try, one of my favorite cooks on a kamado and the one I always recommend for new folks to try, is a whole small chicken about 2.5 lbs spatchcocked. ( this means you cut out the backbone and then placing the chicken on your cutting board with the breast facing up, apply a CPR-like hand press to push the bird down flat). I like to make a paste of fresh thyme, oregano, orange and lemon zest, minced garlic, flat leaf parsley, Kosher salt, cracked pepper, with some nice olive oil. Using your fingers under the skin at the base of the breast start separating the skin from the flesh, push up the skin on both sides of the breast and then move on to the thighs and legs. Take a long handled spoon and deposit some of your paste on the flesh under the skin and rub it in with your fingers. Cover the entire Brest and both thighs and legs. (putting your rub under the skin like this, keeps the herbs from burning during the cook and gives IMO the most flavor and aroma) Then let the bird sit uncovered in the fridge for 2 to 3 hours before your cook (this technique drys out the skin and will make it nice and crisp during your cook. .When you take the bird out of the fridge for your cook, coat the outer skin with olive oil and a sprinkle of kosher salt. I have found through experience that a cooking temp of 375 with a rise in temp to 425 during the last 20 min turns out a wonderful, moist chicken. You want an internal temp (IT) of 165 in the breast. I think I get the most even cook by placing the chicken with it't legs pointed toward the back of the kamado with the breast forward. When I can cook what ever I want, I most always do a whole roast chicken with a pan of fingerling potatoes, carrots, onions, and some chicken broth. Have fun and Happy Cooking.
  10. keeperovdeflame

    Hi from sunny South Florida

    Welcome Darylb, glad to have both you and your new Pit Boss with us. All your experience will transfer to kamado cooking and make your transition pretty smooth. Controlling temp on a Weber kettle is exactly the same principal as cooking on a kamado. More air, larger fire and higher temps, less air, smaller and more moderate temps. Simple as that. The difference is in the effect of thicker ceramic insulation and the fact that a kamado seals more efficiently than a kettle. The result of these and other factors is your kamado cooking environment will be much more humid than what you experienced with a kettle or off-set smoker. Therefore techniques like the use of a water pan, and foil wrapping are no longer really necessary. Your kamado is more of a charcoal fired convection oven than it is a traditional BBQ grill. For example when you cook a whole chicken it will come out as moist as if you cooked it tandoori style. Enjoy your entry and transition into kamado cooking.
  11. keeperovdeflame

    Just joined the Kamado club

    Welcome , glad to have you and your new vision with us. That Vision B is a very capable grill and you, I am sure will enjoy cooking on it. Enjoy your entry into kamado cooking as well as the forum conversation.
  12. keeperovdeflame

    Monkfish Kebabs with Asparagus

    I have used them with shrimp. They work, but actually it is easier to just throw larger shrimp directly onto the grill grate. I pretty much only use them with asparagus. The do however, make grilling asparagus quite easy. A trick is to weave a piece of bacon or prosciutto between the spears. I spray them with grape seed oil and then use a bit of butter and a garlic herb mixture.
  13. keeperovdeflame

    Monkfish Kebabs with Asparagus

    I love monkfish, unfortunately now that I live in Arizona theres no chance of getting some. Wonderful fish though. I love Asparagus as well. I found the coolest little skewer that I use for asparagus. Heres a pic. I bought a pack of 4 of these each one takes 4 or 5 asparagus spears, depending on how thick they are. Once skewered, they lay flat on the grill and you can turn them all in one flip. Works great. https://www.sportsmanswarehouse.com/sportsmans/Charcoal-Companion-Veggie-Raft-Skewers/productDetail/Camp-Stove-Accessories/prod99999035558/cat101723?ref=google&gclid=Cj0KCQjw5qrXBRC3ARIsAJq3bwoQdA9t-g4bb-tuzxN5bb75Xzav8XIjmt4KPnQ_JWDu9Ri94Y6gYKIaAol0EALw_wcB
  14. keeperovdeflame

    MOVING!! Need ideas on transporting my Vision Pro S

    Got to make that three of us , Best truck upgrade, I can think of. On the transportation question I think they got you covered in the posts above. I strongly second the use of that roll pallet wrap, truly great stuff.( when I was a high school principal my football trainer used that stuff to hold ice bags on ankles, knees, shoulders, very versatile tight hold for almost anything. It will keep your lid from bouncing up and down on the kettle as you hit dips in the road. (I would put some of wraps all the way from under the bottom of the kettle, up the side, and over the top and back again, making sure they were tight. A couple of things t in addition, make sure you lift the kettle by the bottom and the sides and not the hinge assembly or anything attached to the bands. You don't want to bend anything out of shape and screw up your alignment. Better to have too much help lifting a light load then to struggle by your self or just one other helper. Also make sure you put a thick pad of some kind under the kamado and lash it to something that will keep it tight to the floor of your Durango. My SUV's have had metal cargo loops on the floor of the rear section. Best of luck and Congratulations on your move to the land of Milk and Honey.
  15. keeperovdeflame

    Grill Cart Plans or buy one?

    Lots of folks build wood tables for their kamados and they look amazing. Personally, however, I prefer all metal carts and tables simply because they are not flammable. I have a Sole compact cart for my large Egg and really like it. However, one of the nicest carts I have seen was a simple one constructed from 1 1/2 steel square tubing and plate steel. The finish of the cart was rust coated and then painted with Flood Penetrol, which is a paint additive with a linseed oil base that drys hard like varnish. It keeps the rust intact and keeps it from rubbing off. The metal cart I liked was welded together and looked much like the style folks build out of wood. One main flat table top surface and a couple of shelves below that. It had a welded in nest for the kamado to sit on that allowed an air space between the bottom of the kettle and the plate shelf. This particular one had inflatable tires on large wheels, with a brake on two wheels. Really a cool looking cart, The guy said he designed it to move easily over varied surfaces. I wish I had a picture of it. I looked for it on line but couldn't find it again. I remember the guy who owned it said he drew a sketch and the a local metal shop fabricated it. This is the one I cook on https://www.bbqislandinc.com/sole-big-green-egg-cart.html Small light weight, quality casters, easy to move. Personally I much prefer a small cart over a nest or large table cart.
×