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keeperovdeflame

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Everything posted by keeperovdeflame

  1. Generally, it takes 3 or four strong friends, maybe a couple of six packs, and usually some pizza cooked on your new or transplanted kamado. You could also throw in a Cesar salad for good measure. The more people you use the easier and safer the process is. Be careful not to grab handles, bands, etc for hand holds as you can pull them out of position and alignment. When we put my EGG in its cart we used four guys two standing up and two on their knees to catch the weight on the bottom as it came through the hole. Also make sure you lock the wheels on your table so it does not move during the placement.
  2. Welcome to the forum, glad to have you and your antique imperial with us. As Jack said, there are a number of posts regarding antique kamado restorations. Enjoy your new project and the forum conversation.
  3. I forgot to mention the finishing touch. After you get the vent clean and working well, give it a shot of vegetable oil and rub it in. kind of like you do for a cast iron pan.
  4. Generally happens when you do a number of low and slow or moderate low cooks. Just spray it with oven cleaner and put it in a gas grill or oven and turn the heat up for 45 minutes to and hour or so. I am telling you folks, cooking pizza once a week as maintenance is the trick. Plus you get to eat the pizza a you admire your clean top vent.
  5. Nothing in a Bag of lump is gonna hurt you or your food. I just pick out the stuff I see and go happily on my cooking way.
  6. Honestly Mike it is more of the brazing technique than a recipe, at least for what I do. And I don't have a copy of Julia's book either. But my wife and I just watched the first season of Julia which I believe is on Paramount +, it follows the in's and outs of Julia's life and the making of her TV show. One whole episode was dedicated to Coc Au Vin. My wife and I found the show hilarious, very touching. and the cooking scenes are great. Especially the struggle to cook the perfect Baguette in a kitchen oven. For a chicken cook I just rough cut a yellow onion, 2 -4 carrots, 3 celery stalks, and as many multicolored fingerling potatoes as my wife and I want to eat. I usually add at least 4 orange wedges. If you want to be a little naughty on the health side you can add some sausage balls as well. The brazing liquid I use is 1/2 cup chicken stock, 1/2 cup red wine (I use what we like to drink), 1/3 cup apple cider, along with some fresh cut Simon and Garfunkel herbs. You want the liquid to come about 1/2 to 3/4 of the way up the side of your chicken pieces. For a brazing pan I use a 13 inch lodge enameled cast iron or the same size uncoated cast iron pan. I spatch my chicken and start it indirect on the main grate until it is marked, then I quarter it and add it to the liquid. The longer you want the cook to go the tighter you set you vents. I usually go for between 275 and 300. Just let it cook until the internal temp in the breast pieces is 165. All that's left is to set the table, pour a couple glasses of wine, and enjoy. Hope this helps.
  7. Never lived on a farm myself, but my Dad grew up on a big one in North Dakota from 1909 on. Two things he said were unbreakable rules, 1. having any thing but razor straight plow runs, especially along the roads the other farmers walked to church on, om Sundays, and 2 nothing goes to waste. That's why there are dishes like chicken and dumplings, chicken and gravy, chicken soup. gotta do something with those older birds why not turn em into comfort food.
  8. This is my favorite way to roast chicken how ever I am using young birds. I I was to cook a mature chicken, like Julia Child, explained when she used a mature rooster to teach us how to cook Cod Au Vin I would use an aromatic braze. On the kamado, I would start it on the grate breast down. Until I marked it good, at maybe 300 and then lower the heat shooting for something between 250 and 275, quarter it and let it finish in the pan of veggies and brazing liquid below. Backyard chef's Coc Au Vin. I use a braze liquid of chicken stock, red wine, apple cider, and some sliced orange for brightness. Ps. If I was doing this I use a bigger pan, probably my 13 " double handled Lodge cast iron as brazer.
  9. To Boring, no not all. In fact it is said when young chefs visited Julia Child she asked them what they wanted her to cook for them. Pretty much always Roast Chicken. Just something special about it, especially on a kamado. In my humble opinion roast chicken is one of the things a kamado does exceptionally well. Enjoy with out judgement.
  10. Thanks, I was dubious about the neater because of the negative reviews. But understand they fixed a host of those issues with the Meater Plus. That’s probably what I will go with.
  11. I have a BGE and use Ceramic Grill Store( CGS ) after market AR racks and a host of other accessories. While shopping for racks and grates to fit my Vision and eventually my BGE, I learned that the Vision grills and a large BGE are almost identical in grate size and dome taper. The large BGE and the standard KJ while having roughly the same grate size, do differ significantly in regards to dome taper. The KJ dome is shorter stature and a bit wider than the BGE dome is taller and therefore provides more head room than the standard KJ. Racks made to fit the BGE will be taller to take advantage of that head room and racks made to fit the KJ will be shorter. The racks made for my large BGE allow me to put a grate or pizza stone a little more than 5" above the felt. Most racks made for the large BGE (except for the main grate) will bump into the dome of a KJ as you attempt to close it. However KJ racks will fit in a BGE but will not take full advantage of the extra head room available. My advice is to use the racks designed for the grill you will be using them in. A really good resource is to call Ceramic Grill Store and talk to the owner, Tom. He makes gear for most kamados and knows what fits in each grill. He is the source of the above info, and was very helpful while I was shopping for kamado gear. Hope this helps you.
  12. Absolutely love thick cut bone in pork chops at our house. I actually cook them by time and rarely measure temps with my thermapen. I smoke them over pecan or apple at 400 dgs, standing up bone end down in a taco rack for 15 min. Then I finish them at probably 450 flat on the grill for 2 1/2 minutes a side over direct flame. Adds up to 20 min on the grate. They come out moist and silky white with just a touch of rose. Truly delicious. Ps. I use a liberal coating of McKormicks Roasted Herb and Garlic, best rub I have found for pork chops, including my own concoctions. here's a pic, I did these on the gasser. I am guessing the internal temp when I plate them is at 135 to 140. Happy cooking
  13. I looked at the Meater, and the Meat Stick, and also one called the Lava Tool. Seems lots of folks are up set with the meaters performance and pretty much all the Meat Stick reviews are glowing and make me wonder if their legit reviews. I want to use the thing to measure temp during a rotisserie cook with a large cut like leg of Lamb, Prime Rib, Bone in Pork Roast, etc. Anyone know anything about this topic, don't mind spending what looks like too much for a single probe, but want something that will work. Ant tips or advice will be much appreciated.
  14. Glad to have you and your soon to be delivered Joe with us. Enjoy the forum conversation.
  15. Welcome glad to have you with us. Hopefully some of our members with Joes and Joe knowledge can help you out with some information.
  16. I agree with, John, I have found that refreezing pretty much anything that has been frozen and then thawed produces a mushy flesh texture, and I think also flattens or diminishes its flavor. I don't run into too many meat cuts or chicken that has been previously frozen but previously frozen sea food is so common that it is almost the norm where I live. Cooking refrozen shrimp, lobster, and scallops or fish fillets has never produced results even close to fresh or once frozen and thawed, for me anyway.
  17. Sounds like what your concerned about is the 15* deflector and if it will allow heat to pass and not overheat your fire box. I think for the low and slow and moderate heat cooks you mention the 15 in the second position will be fine. Now if you are doing a high heat pizza cook I would suggest a stack of two 14 inch stones separated by an air space. and set with with the spider legs down and not in the notches.
  18. Couple weeks ago, some of us had a discussion about wanting and looking for a quality smaller portable or semi portable dual fuel (wood/gas) wood fired oven. We looked at the Cru and also the Roxbox ( the Roxbox is also made by Gozney) among others. I saw an ad for the Gozney Dome and ended up being pretty impressed. If you are looking for a portable or semi portable pizza oven this may be one you might want to take a look at. Personally, I am thinking seriously about it, although I have three BBQ's ( a BGE, a Weber Summit, and a Traeger Timberline) on my deck already, I think I can find just enough room, and my wife has not given me a thumbs down yet. https://us.gozney.com/products/dome?switcher=true https://us.gozney.com/pages/warranty?switcher=true
  19. Looks great, I love cooks like that. Never tried horseradish, but I have used stone ground mustard and honey, bacon grease, maple syrup, with crumbled bacon, orange marmalade, all with great flavor. going to try horseradish soon.
  20. Welcome, glad to have you and your new kamados with us. Lots of folks from Canada here, you can probably check out the membership profiles and find some close to you.I checked out your Viemoi on line, and it has Auplex ceramic components which are manufactured in China, like so many of the newer kamados. That makes it a very capable and durable kamado that will serve you well. Happy Cooking.
  21. Welcome, glad to have you and your original Joe with us. I really like that model.
  22. I can't find the guy that made it on line anymore It was AML Woodworking. I believe he did it as a hobby. I found a number of folks that make after market handles though. SmokeWare amoung them. A little search and you should find something you like. https://smokeware.com/collections/for-big-green-egg/products/replacement-grill-handle-4-25
  23. Glad to have you and your new Joe with us. Enjoy your entry into the world of kamado cooking. Along with several other differences, you will quickly notice that a kamado provides a much more humid cooking environment than your stick burner, no water pans needed. I suggest you do a spatchcock chicken as one of the best demonstration of this.
  24. Yeah, you can just search Amazon for Brewers Wash or Professional Brewers Wash PBW, and several options. I buy it in bulk for several uses. Home Brewers and Professional Brewers use the stuff to clean stainless steel and glass tanks, supply lines, etc. Food Safe and yet cleans extremely well.
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