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Meathead PA-C

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Everything posted by Meathead PA-C

  1. Ordered a red BigJoe, stand-alone. Already built a grill table. BigJoe should be here this week. Can't wait!
  2. Welcome Dan. Been a fan of you channel for a long time. Keep up the good work. Enjoy that kamado!
  3. I have an AKORN too, and I've also made the decision to go with the KJ Big Joe. I think the KJ brand is the best value, construction, design, etc. I would be afraid to go with the Classic as it would actually be a bit smaller than the AKORN. There's been a number of time when I wished I had just a little more room on the AKORN. The Big Joe would be a perfect answer for me. I love the idea of the divided fire box. I almost always have the lower rack wrapped on one side with foil for indirect. Memorial Day, I plan on pulling the trigger. Can't wait. COOKOUT AT MY HOUSE! Price? There's a vender near me is selling the Big Joe for the same exact price you've seen. It's a lot of dough. But it'll last a life time, my son will inherit it... And it's awesome! Let me know if you find a better deal.
  4. When I started researching a new grill several years ago, I did what many of you guys might do. I checked out the big box stores, Googled different options, and checked out various forums. I discovered this rapidly growing community of grillers and smokers. John, your series on the Akorn was absolutely the trigger that sent me in a great direction. I bought the grill and have been assembling some great meals for the family ever since. I subscribed to you channel. I have looked forward to each of your videos. Your work on YouTube, Kamadoguru, and Man Cave Meals has been awesome. Inspirational. You are a lucky man to have been presented with this opportunity. Congratulations and best of luck. I continue to look forward to your future works. Now I guess I am going to have to start reassembling my bookmarks, favorites, and subscriptions. Cheers.
  5. GRILLED SMOKED MEATBALLS. THESE ARE AWESOME! Doing another batch of meatballs on the Akorn today. This will be the third batch so far, and I think I've got them perfect. My wife has bar-baked then once. And I have pre-fried them in the skillet the other time. They are kinda small, about 1.5" to 1.75." A blend of 80/20 beaf, and pork. Mixed in will be homemade pesto sauce, a few eggs, parmigan cheese, bread crumbs, salt and pepper. I throw them all into the biggest iron skillet that will fit on the Akorn. After they are browned nicely, I take them off the grill. Pour a whole jar of Prego sauce. Loosely cover with foil. Reassemble the Akorn for indirect. Then put the skillet back on for about 1-1.5 hours of a very low simmer. I am using Royal Oak lump with a few chunks of hickory. If you've had spaghetti and meatballs before, and I know you have, this will blow your mind. The smoke adds a layer of flavor that goes surprisingly well with the tomato sauce. Give'm a try. Let me know what you think.
  6. I've been digging and digging. Trying to find even the smallest detail or the smallest clue about the smallest Joe. Still, nothing. Can't wait! I think my wife may leave me when I finally spend the chunk of dough on a Big Joe... AND the little guy. But then, she'll probably not say a word. She loves my BBQ.
  7. Sorry. Didn't notice. Didn't see any bags at all.
  8. I stopped in at a local dealer today. They've got several different sized of both BGE and KJ, including the Big Joe and the XLG egg. It was great to see them side by side. I was SHOCKED at how sturdy the Big Joe was compared to the egg. The dome hinge on the XLG egg was really flimsy. It wobbled and flexed from side to side. Didn't look like a simple matter for tightening the bolts either. On the other hand, the hardware on the Big Joe was impressive to say the least. NO flexing or wobbling at all. Moving closer to pulling the trigger!
  9. Ok, that's not too far from me, what's the name of the joint? I stopped there today. Nice place. They've got several different sized of both BGE and KJ, including the Big Joe and the XLG egg. I was SHOCKED at how sturdy the Big Joe was compared to the egg. The dome hinge on the XLG egg was really flimsy. It wobbled and flexed from side to side. Didn't look like a simple matter for tightening the bolts either. On the other hand, the hardware on the Big Joe was impressive to say the least. NO flexing or wobbling at all.
  10. 12" pan, almost 18" to the handle. Don't know if you want much bigger, it gets heavy when you load it. Thanks for taking the time to load up this shot. Looks close to the size I typically use.
  11. Thanks for the reply. This is exactly the summary of my thoughts. The AKORN has been great, but I think it is time to graduate. I have also looked at all of the popular brands. I have all but spent the money on a Big Joe. Winter is coming soon here in NH. Tough luck for me since I hate the cold. I think Father's Day will be the perfect excuse to pull the trigger. The AKORN will be just fine til then. Thanks
  12. Ah yes. Boli Royal Corona. My first robusto. My first cigar de Habana. An introduction that I will never forget. I have the last few members of a 12 year old box aging nicely in the humidor. Currently my favorite is the San Cristibol line. Great evolution of flavor in every stick. Earthy. Smooth. And thick.
  13. Bourbon is my favorite liquor. And Woodford is my favorite bourbon. Great pic. This is for those special occasions, sitting with my brothers, a fine smoke in the air (either hickory on thr grill, or Cuban cigars). Special occasions when the world is going just a little slower and I can appreciate every little nuance of this fine distillate.
  14. These look good too. But only good for temps up to 248. I'd like to something good for up to at least 350, or even 450 or more.
  15. I don't thing I'd be willing to use welders gloves to pick up a beautiful brisket, butt, or big bird after a 10-15 hour cook. But this is a start. They'd be great for the cast iron cookware.
  16. I am looking for ideas for all-purpose gloves for grilling. I like the rubberized ones that can be used for picking up big, hot slabs of cooked meat, washable. I like the heat resistant ones that can be used to work close the hot coals, grab hot pans. I like the long ones that extend up past the wrist. Is there one product that can do all of these?
  17. I grill 1-3 times per week. Over the past year, grilling on an AKORN. I have tried Stubs briquettes, Cowboy lump, Trader Joe's briquettes, and Royal Oak Lump. I have settled in with RO lump as my favorite. Lump size consistency is predictable. For flavor, it is great. Mild. Nice and simple. Like a blank canvas, to add my favorite smoking chunks or chips. I have almost exhausted all of my old stuff. Walmart had RO, 10 lb Bonus bags for $6.57. Grabbed 4 of them (their last 4). That should last me quite a few months. I keep one in the garage, easy access for the grill. The rest is stored, nice and dry in the basement. For now, it all stays in the bag. I don't use any other containers. Once I build a bench/table, I think I might design in a coal bin.
  18. Awesome job. Got my eye on a spot on my patio, a new Big Joe, and some great ideas for a bench/table just like this one. Can't wait. Please update photos when you're done. I really want to see it.
  19. Pinned. Very cool. Great to see that there are representatives all over the world. And on right in the next town too!
  20. What size skillet is that? Looks like a smaller one. Are those little wieners? Kidding. I bet anything would look smaller on such a big cooking area. I also Like the split fire box of the Big Joe. On the AKORN, I will frequently add the lower grate with all the coals in the fire box over to one side, and the lower grate wrapped with foil on the other side. This makes two very different cooking areas, direct and in direct. But now each of the areas is kinda small.
  21. Ok, that's not too far from me, what's the name of the joint?
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