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keeperovdeflame

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Everything posted by keeperovdeflame

  1. Welcome, glad to have you lurking or as a member. Kamados are truly amazing cooking devices and are, in truth, much more than just a BBQ or a Smoker. Think of a kamado as a charcoal fired out door oven capable of cooking anything you can think of. It can grill, low and slow, and bake; and the food that comes off it is so good, you will wonder what took you so long to buy one.
  2. Welcome, Fishinut, but of course you can't possibly be saying fishin is nutty, I am thinking, it's one of the sanest things I do Anyway, glad to have both you and your new Big Joe with us. That is a very fine and capable grill. Enjoy your entry into Kamado Cooking and the forum conversation as well.
  3. Wowser, those steaks look exactly like what every steak eater dreams of seeing on the plate in front of them. Fine cook, just plain excellent. Looks like your Joe is starting to pay you back for it's purchase
  4. Well that wins the Mom of the year award for sure. Enticing your Kido's to eat their veggies with pulled pork Sammies. Excellent technique
  5. Welcome, glad to have you and your soon to be arriving Joe. That is a fine grill. In truth any kamado can cook like crazy but a nice new KJ just enhance the experience with it's quality and style. Enjoy your new grill and the forum conversation.
  6. Welcome Rob, glad to have you and your new Vision with us. I learned to Kamado cook on a Vision Pro C which is pretty much identical to your S, with the exception of the shape of the ash drawer assembly. That is a fine grill and with the propane attachment you have the best of both worlds. To answer your question, IMO, grilling requires both hot and cooler warm spots on your grill grate. To accomplish this I hang a 1/2 deflector stone on a rack below my main grate. This makes a two zone cooking environment as one half of your grate provides indirect heat above a deflector, while the other side of your grate is exposed to direct heat above the open coals. I prefer my steaks cooked over charcoal, but if you want to use propane this technique will work as well, or you could just turn the fire down, bring the steak up to temp, and the turn the fire up to finish it. Here is a pic of a steak cook; the steak is above the deflector and the pan of mushrooms is directly over the coals. I let the steak sit above the deflector until the IT gets to 110 Then just slide it to the other side of the grate directly above the coals to finish. If you do it correctly it turns out like this every thime Happy cooking, enjoy your new grill and the forum conversation as well.
  7. Yeah, I am really liking it as well. Very easy to control temps. I cooked pizza last night and held 650 while I made the pies. I taught my wife which way to push the dial like lid when the temp rose or fell. When I finished making the pies my egg was sitting at 650 and my wife, smiling, said Well, what did you expect" Very cool piece of gear in my book. That silicone tab / button on the cap is really a nice touch. The pies came out great, as well.
  8. I use it two ways. The actual hook end easily slides through the mass of flour and mixes it wll, and the pointy end easily digs any clumps of flour out of the corners of my dough tub. I loose a very minimal amount of dough stuck to my hands and the tub using this hook. Actually thought about this because I am making dough right now for pizza tomorrow.
  9. When I started using Ken Forkish Pizza Dough recipes, as he recommends, I went from using a stand mixer to hand mixing my dough. I like hand mixing, and also like the way his dough works. However, that initial mix with dry flour and water just puts a bunch of sticky dough clumps on my hands that is basically unreclaimable. I mentioned this to my wife, who got me this manual dough hook from King Arthur. I only use is for that initial combination of flour and water and it seems to work great. Combines the flour and water quite well with out overworking the resulting dough and keeps my hands clean for the next steps. .
  10. Yeah, the whole idea is to keep your fire small so your temps stay low. The lump load in my Egg was actually for Pizza but then I use the same process and a full load no matter what I am cooking. When it comes to smoking I am a less is more guy, so I don't use a lot of wood. I generally only scatter 3 or 4 smallish chunks in my lump. I use mostly mild woods, like Pecan, Peach, Apple, Cherry and Alder for fish.
  11. I think the take away from all this is that everyone understands that contamination from bacteria on raw chicken and poultry is prevalent. And everyone who posted here takes specific steps to prevent contamination each time they handle and cook raw chicken. I doubt were really going to change each others routines and sanitation practices, but I am confident that we will all practice food safety as we cook and prep food. That's a good thing.
  12. Mainly, I don't like the blood and bloody water on the skin. Also, there are always bits of flesh and sometimes bone from spatchcocking that are left on the underside once the chicken is prepped.
  13. $429 is up there, but quality gear always comes with the price of that quality.
  14. I'm with Ck. I rinse my chicken as well, under a low volume stream. However, first I clear the sink and counter of any items, remove protective mats from the sink bottom, and use a separate (raw meat dedicated) cutting board. After I prep the chicken I wash the sinks, counter, knives kitchen shears, and cutting board with antibacterial soap, disposing of all paper towels in a plastic storage bag which contains the neck, excess fat, and used giblets heart and liver. No issues ever. My mom used to wash chicken, use the same cutting board for everything, and prep veggies before washing the sink. Miracle I am still alive and 70 yrs old. Oh yeah and I too have a problem, I rinse my chicken, thanks for sharing Ck.
  15. Way Cool, John, excellent video and a nifty little cooker. Do you know the price point?
  16. Welcome, BBQ Princess, glad to have both you and your Joe with us. I always cook with a full load of lump especially when I am dong a low and slow like brisket. Here is pic of what I consider a full load in my Large BGE.You can see the lump is stacked flat on top and is laid evenly across the fire box, well above the air holes, and to a height approximately 1 1/2 to 2" below where my deflector will hang. You don't want to run out of lump, especially on a long cook. Remember the size of your fire and the amount of heat it generates is not regulated by the amount of lump you load, but on how big you allow your fire to get based on how much air you feed it. Temperature is all about AIR. IMO, a low and slow cook like brisket requires a max load of lump combined with a small controlled fire in the center of the lump pile, using small top and bottom vent openings. You are looking for steady temps in the 200's so don't worry about chasing target temps 20 to 40 degrees difference IMO, is not going to make a noticeable difference in your result. IMO, quality results can be reached anywhere with in the 200's, not saying if your temp climbs a little above 300 your brisket will be ruined, because it won't. When it comes to wrapping brisket or ribs, their seems to be as many opinions as their are back yard chefs. The current popular trend seems to be wrapping with pink butcher paper half way through. Folks used to rely on aluminum foil but some have said it does not allow sufficient air flow, traps water vapor, and actually cooks your brisket with steam rather than roasting it. My two cents anyway. Best of luck and happy cooking.
  17. I taught my rain cap a new trick this morning.
  18. The Aldi appears to be a very nice kamado. It looks to me to be very similar to a Grill Dome or a Saphire. Please show us some pics from your first cook
  19. I am thinking that during a morning cook, you could sit your coffee cup on top of the rain shield and keep it warm
  20. By the way, I forgot to mention that this cap fits XXL down through Medium Eggs.
  21. Did I need this, of course not, I already have a Smokeware that works fine. However, I am a sucker for the old school look. This is a slide open vent without the daisy wheel center. I will open to about 95% full and has a stop to keep it from opening all the way. When sliding there is enough friction to keep the lid where you want it when you open the dome. The rain cap assembly fits into a hole on the side of the cap as you can see in the pictures, so you can keep it on all the time or take it off when it's not raining. In true BGE style, the cap was expensive and individually priced, $ 50 something for the cap and $ 20 something for the rain cap. I know i'mmmmmmm a sucker for new stuff, but I thought it looked cool, and there is a silicon tab on the vent slider so you don't burn your fingers
  22. Congratulations, that is a beautiful kamado. Enjoy !!
  23. Very cool Heirloom Kamado and cart. Fun to cook on I am thinking.
  24. Henry, I cook chicken indirect over a deflector and above a pan of veggies between 375 and 425. I start the cook at 375 and then let the temp climb to 425 towards the end of the cook. With an average chicken and mild weather the cook takes about an hour to an hour and 15 minutes, give or take. I cook to IT with a probe in the breast and pull the bird at an IT of 165 in the breast. Chasdev, the set up is Indirect at 375 to 425 pull at an IT in the breast of 165. Don't really know what a Spanish onion is, that's just what they label them in Fry's grocery store. They have a golden to rusty skin. I have also used onions they label as Texas Sweet, also sometimes I use what they call Mexican Grilling onions which are green onions which have been allowed to develop large round bulbs. The only onion haven't really used are what they call White Onions. I am sure pretty much any onion will work. Also and I forgot to mention this in the post. But in this cook and often I add some mild Italian sausage rolled into walnut size balls. They cook in the chicken broth I add to the pan, and come out amazing. In fact the next morning after this cook I made scrambled eggs with some left over potatoes, onion, and crumbled sausage. If you look close at the plated pic you can see a sausage ball next to the carrot on the right side of the plate
  25. I started using oranges because my wife finds lemon a bit harsh. Oranges, however, still provide the acid to create a bright citrus taste. I use them pretty much exclusively.
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