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Everything posted by keeperovdeflame

  1. Yeah, as pretty much always, I agree with Jack. He has been kamado cooking for quite a while. After years and years of cooking on a Weber kettle, I started kamado cooking on a Vision Pro C with more contemporary vents with knobs and dials. It was a wonderful grill, but I got into the kamado zen mystic and wanted a basic or classic basic " back to the roots " kamado with a slide bottom vent. I got a large BGE which is almost the exact size and dome tapper of a Vision Classic. If I had started with the Vision Classic, I would probably still be cooking on it. All my after market gear for the Vision fit perfectly in my new BGE and I still use it. Almost all the time I cook only for my wife and I. On holidays I cook for my extended family of 12, and usually cook a large cut like a PR or 13lb spatchcocked turkey, Occasionally we will invite one or two couples from the neighborhood over for dinner. The 18" grate on my BGE gives me enough room and suites how and who I cook for just fine. An 18" should meet your present family configuration pretty well also. However, if you look down the probable road, your toddler, could be joined by a brother or sister or maybe even both, and eventually they will have birthday parties, and most likely baseball / soccer team BBQ's and so on . I would Think you have two paths; on one, you start out with an 18 and see what your needs are in the future. On the other, you figure you will need a bigger grill in the future and get one now. Neither option is a bad one. On the choice between kamado brands. both the KJ and the Vision and any of the major kamado Mfgs for that matter, are high quality grills and capable of turning out amazing cooks. Get what you like and what you think you can afford.
  2. I totally agree with the comments above. We had a guy here years ago who lived in Wisconsin and had lake effect snow. His kamados were out behind the house in a gazebo designed to hold them. He walked through an iced over trench in the snow that was well above his head with crampons on his feet. He talked about temps in the teens like it was summer weather. All winter long he cooked like a mad man. We also have folks from Canada who giggle about cooking far below zero. Even out in Arizona, I cooked once or twice in the teens. I think your good. Like Jeffie Boy says, let your fire develop slowly over an hour or so. Ceramics are more prone to crack with rapid swings in temp. I remember one guy who cracked his diffuser by taking in out hot and setting it on a patio table that was covered with snow, he heard it crack as he was working to put a sear set up in his kamado. Happy Cooking.
  3. Wow, you got some skills, brother. In case of an apocalypse, I want to live next door to you. Amazing project, whether it holds together or not, I could not do that, even with a whole lot of help.
  4. Absolutely love quality cheeses and can't say I really have a favorite. What I like depends on what I am doing with it. Some cheeses take the foreground and some paint a complimentary background. Some melt better than others, some grate better and on and on. I have a special fondness for Havarti with Caraway seeds, truly amazing nutty flavor combination. A really good French Brie cut in half with dental floss, and sprinkled with herbs and crushed pecan then baked to melty perfection is absolutely perfect with a piece of crusty bread and a nice Pinot. Assiago, Gorgonzola, fresh goat cheese and Gruyere are always in my cheese drawer. There is a cheese maker in Point Reyes Cali called Cowgirl Creamery, and I like absolutely love pretty much everything everything they make. My wife and I also love cheese shops and little places that specialize in cheese boards and charcuterie. There's a place in Aspen, Colorado called "Meat and Cheese, and a place in San Antonio Texas called "Cured" that are truly wonderful and great for a light meal and a fine glass of wine. Half the fun of taking road trips is finding little gems like these along the way. https://cowgirlcreamery.com https://meatcheese.avalancheaspen.com https://atpearl.com/eat/cured/
  5. Those are some huge meaty ribs. Never seen Dino pork ribs like that. Going to check out Wallmart.
  6. Welcome, glad to have you with us. Any KJ or for that matter, any of the major kamado makers provide quality grills. Sounds like you live in a condo or collective housing or apartment situation. So, it is a good idea to check our the rules and regulations on what you can and can't do, ahead of your kamado purchase. Though we all love fire and the smoke it produces, a number of folks actually find it a nuisance. In my working life, a number of Argentinians worked for and with me. To a man, along with their wives and families, they all loved two things to pretty much a sacred level; Soccer and Barbecue, So I understand your passion.
  7. Great looking PR, doesn't get any better than that. I can't tell you how many PR's I have cooked using exactly that same Weber kettle set up with the two charcoal baskets. I would still have a kettle If I did not live in fire country, open lid too many sparks flay up. Hardly any from my kamado when open . bet that was delicious.
  8. I really like short ribs and have found that I like them best when I braze them in an aromatic brazing liquid, rather than cooking them directly on my grill grate. You bring the liquid about 1/2 to 3/4 of the way up the sides of the ribs, and turn them every hour. I use a red wine, beef broth, 10 cloves of garlic, kosher salt, cracked pepper, and a 1/2 cup apple cider, and Simon and Garfunkel herbs mixture. About 6 hours at 300 to 350* is the longest I have gone using this technique I usually go 4 to 5 hours. I don't measure the IT of the ribs, I just use a probe to check tenderness. I pretty much always toss in some thick cut carrots, celery, Spanish onion, and red potatoes during the last 2 hours. Comes out pretty amazing and is a one pot meal fit for a special occasion. I do it over indirect heat in my Egg uncovered.(cooking uncovered the liquid will reduce so you will need to add a little wine/broth mixture during the cook Let the liquid reduce at the end to thicken the braze liquid into a sauce). I often add a chunk of pecan or cherry wrapped tightly in foil with a few tiny holes (one of John's smoking techniques) produces a gentle smoke and lasts a long time. The over all flavor is a blend of rich, savory, and smokey. Pick out a nice bottle of Oaked Pinot or Zinfandel, goes perfect. I use this pan which is perfect for brazing in a kamado, I clean the inside only and let the outside develop a smokey patina. https://www.walmart.com/ip/tramontina-enameled-cast-iron-4-qt-covered-braiser/22848443
  9. Yes, Pork shoulder, crown roast, etc. all have a large amount of fat. Brisket is the same. Just use a drip pan.
  10. Welcome, glad to have both you and your Pit Boss with us. Quite a few Pit Boss owners here and plenty of folks who can really cook, no matter what grill they use. Happy Cooking.
  11. Blue Fire gloves are the best I have found. Their specs say they protect from heat, fire ,and flame, up to 932* and I believe them. I can pick up stones after a pizza cook, screaming hot cast iron pans, griddles, and hot grates as well. Can easily carry extremely hot stuff from my grill to the kitchen with out worry (Although, be smart, think ahead, and prepare a bail out spot along your route, should you start to feel too much heat). They are made of Kevlar and Nomex and have an extra long cuff, in the same fashion as the heat certified gloves, firefighters wear. Had them for years and years. Only issue, is do not get them wet and try to hold something hot, other than that restriction there perfect, IMO. You can buy them on Amazon. https://bluefiregloves.com
  12. Looks great. Tri Tip is truly my favorite steak cut. Truly famous on Central Coast and Northern Calif. Originated and became popular in Santa Maria Calif in the 1950's. Before that the cut was pretty much considered stew meat. Original prep is to cook it like a steak with coarse kosher salt, cracked pepper, chopped garlic, and parsley. Of utmost importance is how you slice it, because even though it is one cut of meat, the grain runs in two different directions. Slicing it across the grain will give you an amazingly tender bite, sliced with the grain, not so much. Here's a great video showing how to properly slice a Tri Tip. For those who don't already know this is probably the best tri tip advice out there. Makes a world of difference. https://video.search.yahoo.com/search/video?fr=yfp-t&ei=UTF-8&p=how+to+slice+tri+tip#id=6&vid=2f054a5c37bbf1216ee9fe6ebfa7f716&action=click
  13. Welcome, Chris, most of us have a Weber Kettle somewhere in our cooking background. Glad to have you. Are you looking for just another charcoal grill or possibly a kamado? The XL kamados are pretty good sized. Also in the other grill category there are a number of Brazilian type charcoal grills as well as the Master Built gravity fed charcoal line.
  14. Yeah true, I cook the pie on my egg at 650 and then hit the top with a torch. Works pretty well.
  15. Happy New Year from the high desert. It snowed here last night, so I took my wife on a little drive out through an area know as Williamson's Valley, early this morning. Got to see a group of probably more than 100 Pronghorn, along with some really beautiful scenery.
  16. If you want Neapolitan Pizza in a KJ, get Ken Forkish's book "Elements of Pizza", He is a dough master and concentrates on things like hydration, yeast amounts, proof time and method. He has made several recipes that will give you a Neapolitan Pizza to home chef temps of 500 to 550. I cook from his book and make the best pizza I ever have. A lot safer than melting your Do Jo. I like the recipes for Saturday Night Pizza, and 24 to 48 hour Pizza dough. Great Stuff. If you want to cook hotter get a WFO.
  17. OH Yeah, couldn't help myself got one of these. $ 27.99 on Amazon with free shipping, like I said I was powerless to keep from reaching for my credit card. Came in 2 days. Heavy little sucker, feels like quality and works like it should cost more than it does. Great purchase. Only thing, no real kid safe double ignition button, turn on the gas push one button to ignite and it looks just like the pic above. Gotta keep it away from curious little hands. Other than that seems perfect. also very happy.
  18. Inarngr, Mistakes and learning are joined at the hip and brothers, so to speak. Totally agree with Jark87's penalty box comment. Don't sweat the small stuff, finish your cook in the oven and have a wonderful New Years Eve. You probably won't have this issue again and can help anyone who does, and that is a good thing.
  19. Yup, looks like Christmas dinner to me. Fine Job, Sir.
  20. Yeah, been doing that for New Years Eve for probably the last 10 years. I buy a bone-in whole prime rib and cut off a four bone chunk for the whole fam's Christmas dinner and then cut the rest into steaks. Health wise too much meat in a short span, but after all It's Christmas and New Years. I match it with four little tails from one of those Cost Co six packs. No desire to join the madness on New Years any more, just a quiet dinner with my wife, a glass or two of old vine zinfandel, maybe watch a streaming show and off to bed. Happy New Year and may God Bless you and yours.
  21. Welcome, glad to have you and your new Joe with us. Sounds like a fine first cook, with a great result. Good Idea to stick with what you know when cooking for a group or special occasion. More pressure on those kinds of cooks and trying something you're not sure of just adds stress. I cook steaks with split direct and indirect zones also. Best way to cook steaks, IMO, especially thicker ones. I have used the pre sear and the reverse sear method and found the searing a cooler than room temperature steak first and then bringing it to temp gives you a better chance of producing a steak that's edge to edge medium rare with out that brown section. I am doing an all most 3" thick prime tomahawk rib eye along with a few lobster tails for my wife and I on New Years Eve. I use a Thermoworks thermapen but have thought about those "Meaters" especially when using a rotisserie, what do you think about them? Happy Cooking, and enjoy your new grill and forum conversation as well.
  22. Welcome, JKC, glad to have both you and your new KJ with us. Yeah, any ceramic component can crack or break. Personally I "just consider it part of the cost of doing Biddness" as my name sake uncle used to say. I have 7 deflectors 5 of which do double duty as pizza stones. I have 5 round 14" stones and two oblong 13" X 17" stones I use when I cook brisket or ribs. The extra length prevents dry or burnt ends. I rotate my stones putting the dirtiest stone on the bottom close to the fire, that way I always have a clean stone, should I choose to cook pizza or bread and need a fresh clean surface to make nice crust. I broke a few cheap stones when I started kamado cooking, although any price stone can crack or break. I have had the best luck with Ceramic Cordierite stones that are 1/2" to 5/8" thick. Cordierite is the additive they use to make kiln stones and other kiln furniture that holds ceramic pieces while they are fired in a kiln. They are capable of survival in really high heat in the realm of 2,000*s. I have two from BGE, and a couple from Ceramic Grill Store, and one I just picked up on Amazon from a company called Kiln Chef. I have been cooking on these stones probably for at least 5 to 6 years and have yet to have one crack or break. KJ stuff is pretty good and hopefully your replacement stone will last longer. . My advice is get a couple of good stones, keep them dry and rotate them. I have cracked more stones by dropping them then I have by cooking on them. Happy Cooking. Ps. In my experience ceramics are most likely to crack with rapid temperature change. I put my stones in right after lighting my fire and then let them come up to temp slowly over probably an hour.
  23. Welcome CheroCop, glad to have you with us. Got to say your comment above is a pretty common response from backyard chefs with experience on other grill types, following their 1st kamado chicken . Your new kamado is actually more of a charcoal fired convection oven than it is just another BBQ or Smoker. Due to its design and the way it operates a kamado provides a moist humid cooking environment rather than the dry environment provide in most other grill forms. My loving wife's comment upon the first taste of my first kamado chicken was "Yeah really, you cooked this all by yourself "(with the raised eyebrow sideways glance indicative of disbelief). I was actually pretty amazed myself, With out a doubt, the best chicken I had ever cooker after years and years of cooking countless chickens on Weber Kettles and assorted gassers. Glad you are happy with your purchase . Enjoy your new grill and forum conversation as well.
  24. On the time estimate, I am guessing 1:45 to 2 hrs and maybe some change at 350•.
  25. Hey Daninpd, Great Cook: You might find this interesting: I have cooked both duck and goose, both of which have an immense amount of fat under the skin. Years and Years ago an Old School Home Econ teacher gave me a tip. Pierce the outer skin with a sharp fork, then immerse in boiling water for 10 to 15 minutes. Pretty much, reduces most of the fat under the skin, but still keeps enough to flavor the bird.
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