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keeperovdeflame

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Everything posted by keeperovdeflame

  1. keeperovdeflame

    First Cook

    Those wings look absolutely beautiful and the sauce sounds delicious. That's a fine first cook, in my book. Very nice color and moisture level, love the road house presentation.
  2. keeperovdeflame

    First weekend on the Joe

    In terms of a stone, most of us favor a ceramic stone made with Cordierite. It is the same kind of stone they use in ceramic kilns and is capable of handling high heat. You can find them on amazon at a range of prices. I would look for a 5/8 or 3/4 " thick stone probably in the 14 to 15 " diameter range. I only make 12" pizzas cause they are easy to handle and if we want more quantity I can make two or three with different toppings. We have a Pizza / Baking section on the forum . I would go through that because there is a whole host of posts that are extremely helpful on a wide range of pizza related topics. For a set up, most use 2 stones stacked on top of each other with a 1 3/4 to 2 inch air space in between the two. Some folks use metal end caps or T's any thing that will support the top stone without rolling. We all kind of do pretty much the same thing in different ways. There is a really good Man Cave video from John Setzler that shows the pizza process, I looked for it for you but could not find it. Here is a pic of my set up on a green egg to give you and idea of what folks use. I now use kiln shelf supports to make an air space between my deflector and the pizza stone. My supports are 1 5/8 x 1 5/8 X 2 so I can have a 15/8 or a 2 inch air space. You certainly don't have to get fancy supports, although the supports I bought are dirt cheap on amazon. I think mine were A dollar something each. I used to use three 3/4 inch copper elbows laid flat on the bottom stone with the pizza stone setting on top of that. The air space allows some heat control so you get a nice toasty bottom crust and your toppings heat through and melt completely. If you use only one stone there is a good chance your pizza bottom will burn before the topping are where you want them. Same thing applies if you just stack the stones without the air space. A final tip is that each individual dough recipe is made to be cooked at a specific temperature based on the hydration of the dough, and the ingredients involved. ingredients like oil, sugar, and such can not take as much heat. 800 degrees is pretty much Neapolitan type pizza. A good book on pizza that really explains dough recipes, hydration, and cooking methods is the " Elements Of Pizza" by Ken Forkish. You can get that on amazon as well. I will keep looking for Johns video, it's really great. Hope this helps. This is what my current pizza set up looks like.
  3. keeperovdeflame

    My First Customization

    I like it, looks great to me. A grill is supposed to have that well earned, I get used a lot look ; so I would worry about marring the slats with use. Ever seen the tables in Franklins BBQ?
  4. We had predictions of snow today and tomorrow all weekend, but when we woke up it sure did not look like it. We even drove down the hill into town for breakfast. Just some grey Skys. During breakfast the grey sky produced light snow which by the end of breakfast started sticking to the roads. We had to run some errands and drove off happily in the 4WD Ram. The snow got a bit heavier, nothing like you folks experience in the Midwest, East, and Canada. But for a high desert town it started looking like a good snow. Folks in 2WD vehicles started sliding off the road and having trouble getting up hills. We actually had to drive out of town probably 20 extra miles just to get around traffic jams. Luckily there was a market on our route and I picked up probably the last 3 holiday lamb shanks available in Prescott. Today I am cooking Braised Lamb Shanks and white beans with plenty of garlic, herbs, a little white wine, some onions, carrots, and celery. I always try to commemorate the first snow with some kind of comfort food and this dish truly fits the bill, I have to use canned beans because I did not think of this soon enough to soak dried one, but it will still be amazing. If you interested, stick around, this should be fun. Favorite cooks don't have to be hard and this one uses my Egg like a traditional oven more than a grill. Back with more as the day progresses.
  5. keeperovdeflame

    Pizzagetti Revisited

    Ck, I showed this to my wife, her three word response was " ooooh, next week". That pizzagetti looks amazing, and of course the pepperoni must always be on top. I actually think that's a natural law of some kind.
  6. keeperovdeflame

    Pizzagetti Revisited

    My buddy who lives in Nor Cal and has a built in Forno Bravo WFO got several different types of cast iron casseroles and dishes from a resturant supply to use in his WFO, he uses different shapes for different dishes. One dish or casserole per person. Really nice and attractive presentation. He even made some rough wooden chargers to hold the hot CI dishes. Looks really cool / rustic chic on the table.
  7. keeperovdeflame

    First weekend on the Joe

    Looks plenty good to me. Chicken looks nice and moist. Wow that's a bunch of food, you feeding an army? That rosemary, garlic mix, with what looks like olive oil is beautiful and so fresh, bet it smelled great. I frequently use apple cider to marinate both pork roasts and poultry, I mix in a bit of orange juice to give a bright fruity autumn like taste that goes good with savory garlic. What happened to your old pizza stone? Looks like your off and cooking, friend.
  8. keeperovdeflame

    First Post in a Long Time

    This is just about right, you can't possibly get a much better deal than you did unless you do steal it. Enjoy your new Joe, not only will you have great food to serve but a fine story to tell. PS, I would make sure I hung on to that receipt.
  9. keeperovdeflame

    Hola

    Welcome Tim, glad to have you, and when you get it, your new Big Joe. The Big Joe / Junior combo is quite popular and a number of our members post about the versatility it gives them. I just love Nor Cal what a great place to be a cook and have a couple of kamados, just a host of farmers markets with excellent fruit and produce and several of the finest butcher shops I have ever seen. I love the little butcher shop in Arroyo Grande just outside SLO. Really cool place you live. Enjoy your new Joe and forum conversation as well.
  10. keeperovdeflame

    Dalstrong 4.5" Mini Cleaver

    Thanks, for the video John, I have been thinking of getting a cleaver for some time, and like the looks of that one. I like the size. Does it have enough heft for stuff like leaks, melons, and eggplant or do you think I would need the full size cleaver?
  11. keeperovdeflame

    Newbie from Eastern NC

    Welcome, glad to have both you and your new Big Joe with us. The best thing about a kamado is it's versatility, IMO, you can do all the BBQ classics plus fancy gourmet recipes, breads, pies, pizza, pretty much anything you can cook in a kitchen oven. Have fun with your new grill and enjoy the forum conversation.
  12. keeperovdeflame

    Finally upgraded to a Large BGE

    I am with you Burntweenie.Unfortunatley, there is a bunch of negative noise directed at BGE mostly because folks are eager to say what they have is better. After all BGE is the still the big dog on the block so it's the one to challenge, if you want to make a name. The truth is BGE has and does make an amazing kamado and backs up it's product with excellent service. If it didn't, it wouldn't still be the Big Dog. I love cooking on my Large Egg. There are many fine kamados but the green one is mine.
  13. keeperovdeflame

    New guy, already impressed

    Welcome, glad to have you and your Akorn with us. Ancient History actually tells the story of how this forum pretty much started with a significant Akorn presence. Most of the folks who cook on them praise their ability to hold temp and the miles per gallon they get from a load of lump. The Akorn is truly a fine cooker. I have seen countless great cooks come off an Akorn.
  14. keeperovdeflame

    My cheap pizza stone broke

    Kiln stones are great in regard to both performance and durability, and the initial price is often substantially lower than a formalized "Pizza stone", However they often get you with the shipping cost, which is sometimes almost as much or maybe more than the stone itself. You must watch both prices tags, (product / shipping and packing) and determine if you got a bargain or not. In my experience getting a stone off Amazon with Prime free shipping is often the way to go even though a kiln stone is going to initially look like a better deal. On the Thorley stone https://www.axner.com/cordierite-shelf-15roundx58.aspx, check out the 10% packing charge for freight carriers and the 20% packing charge for UPS. Thats quite an increase in cost from the original price of the stone. As others have said a cordierite stone 3/4 to 5/8 inches thick is what you want. I have 8 stones from 13 to 16 inches in the collection are a couple BGE stones and a KJ stones. Anything one of the major kamado companies puts their name on is going to be quality, or course it is also going to fetch a bigger price. Probably my favorite stone is one made by a company called Kit Chef, just a beautiful, durable cordierite stone at 5/8 " thick, had it for years and paid around $32 with free shipping. Good luck. I think you will be more than satisfied with the performance of a quality ceramic stone.
  15. keeperovdeflame

    Northglenn Colorado Hello

    I actually went exactly the other way. I bought a BBQ Guru temp controller years ago when I bought my first kamado. At the time I was worried that I would not be able to manually control temps on long cooks using just the vents and "kamado zen", without computer assistance. However instead of hooking up the BBQ Guru I cooked with out it and said to myself when this is a flop I can always pull out the controller and get it done that way. Almost 8 years later and the BBQ Guru is still brand new, unused, and still in the box. I should probably put it up for a challenge prize in the future.
  16. keeperovdeflame

    Mix up at the Meat Market

    Yup, that Sir, is a steak. Fine job, it looks perfect.
  17. keeperovdeflame

    My cheap pizza stone broke

    Anything made by Lodge, in my experience is going to be a work horse. If you want a metal pizza pan that looks like a good one. However, personally I will always use a 5/8" ceramic stone just give you crust a much more traditional and nicer finish IMO.
  18. keeperovdeflame

    Question for the ladies (anniversary present)

    Yeah, no worries about recommending this place, it's just flat wonderful, everyone likes it, and the food is truly amazing. If you go I would order several small plates and taste a little of a lot. Never had anything at Kokkari that wasn't truly delicious and top notch. Also the farmers markets and shops at the Ferry building are a lot of fun. Have fun and enjoy your anniversary. I love this restaurant so much, I bough their cook book, which I also highly recommend. There is also a place up the hill Called A-16 named for the major highway that runs through southern Italy, great food in general and the pizza is heavenly.
  19. keeperovdeflame

    Smoked and Braised Oxtails

    Those looks delicious. I love to braise in my kamado. I do lamb shanks much the same way. Major comfort food on a cold day.
  20. keeperovdeflame

    Spatchcock chicken , vegetables, and potatoes

    Fine Cook, Sir. Just love that dinner and make pretty much that exact dish at least once each month. Winner, Winner, Chicken Dinner.
  21. keeperovdeflame

    Question for the ladies (anniversary present)

    If you do go to the City, try Kokari for lunch or dinner. My favorite Greek resturant in the world. Look it up.
  22. keeperovdeflame

    Baby back attack

    Wow, beautiful ribs to be sure. I am not generally a Paula Dean fan but I do love this rib rub recipe and often use it when I do ribs. https://www.pauladeen.com/recipe/dry-rub-baby-back-ribs/
  23. keeperovdeflame

    Question for the ladies (anniversary present)

    If she wears jewelry and in particular brooches, that is certainly a beautiful one. Just depends on what she likes. What would she get herself if money was not a factor?
  24. keeperovdeflame

    Gr├╝etzi from Switzerland

    Welcome, glad to have both you and your Big Joe with us. Enjoy your new kamado and the forum conversation as well.
  25. keeperovdeflame

    Jack and Coke Chicken Thighs

    Impossible to give you a tip to make those thighs any better, they look amazing and tasty already. Fine cook
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