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andyscalzo

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Everything posted by andyscalzo

  1. .......by the way CA, I'm still looking for your proof that KamadoJoe promised those hinges would retrofit your Kamado.....smh!!!
  2. I have to be honest CA, I find some of your posts to be really strange at best. You really do tend to miss represent issues at times. As far as for your feelings about me, I really couldn't care less.
  3. (1) "Two of which involved injuries to the person(s) involved."....there are a lot of idiots out there using these things. Many accidents are operator error. (2) "if one of he counterbalance rings crack or fail on the current hinge design the whole lid can come crashing down. "...If my uncle had tits, he'd be my aunt. We can sit here and play "if" all day long. (3) "Secondly KJ Gasket performance has been just awful".... of my 5 KJ's I have replaced the gaskets at total of once, and that was on my original Classic that had over 900 cooks on it. Again, a lot is operator error. I will agree that some had hinge issues that caused it, but that was a small run of Kamados. (4) "I believe if you make a promise you should keep it."...show me one post where KJ promised that....you can't, because I know Bobby Brennan well, and he is not foolish enough to promise anything about future development. His original intent was to have them retrofit, but sometimes sh*t happens, and you can't control everything. I have come to learn one thing about you CA, you tend to exaggerate profusely. I just hope that sometime you don't go to light your KJ, and have the whole thing explode on you, like that damn handle did. .
  4. You are seeking a solution to a problem that is not widespread CA. Who did you talk to in support? He or she should have told you that the hinge issue is minimal. Also, who is "a lot" who would like to see KJ come-up with a 2nd solution for exiting KJ owners.? I have seen less than a handful posters posting about the issue on two forums. Who are all these owners you are communicating with about the problem?
  5. I tried Dickey's once....the key word being once! They have really bad BBQ and sides!
  6. I agree John, but you do have to admit that bird is one fine look'en chix!
  7. Dealers like @All-Pro are a "dime a dozen". Some vendor makes a bunch of Kamados (i.e. Auplex) and jobs them out to who ever will buy them. These companies like All-Pro are here today and gone tomorrow.
  8. Duplicate Post...Sorry!
  9. @All-Pro, can you address my two posts please?
  10. It took me less than 30 seconds to find the photo that All-Pro lifted for their website. It was used in a blog in 2014 by Fred Sullivan. I am going to try to contact Fred to see if All-Pro purchased the rights to use it. I have a C-Note that says they didn't!!!
  11. All-Pro, I am very confused about the "Roasting Ability" you feature on your website in the photo below. (1) You describe using heat deflectors, yet the photo shows the use of a rotisserie rod over direct heat. (2) The photo was not even taken on a Kamado. (EDIT: See next post below) (3) The flames are highly photoshopped. Also, if you had flames like that flaring behind the meat on a Kamado, the gaskets would fry. (4) your website has no mention of that spit-rod set-up being available, probably because it is not available. Please enlighten me about these facts, inquiring minds want to know!!!
  12. I saw plenty of Royal Oak Lump at Menards today, I probably should have bought a few bags and stocked up for my winter grilling. Are you positive it was Royal Oak Lump and not Royal Oak Briquettes Hambone? The bags look almost identical. The Menard's in Northern Wisconsin and East Central Minnesota all carry the Royal Oak Briquettes, but I have never seen the Royal Oak Lump in any. Our area Wal*Marts carry the lump seasonally.
  13. I guess I'm not real sure. Maybe the garlic would penetrate a little more, but I don't think the fresh herbs would make much of a difference.
  14. That's basically the recipe and technique I use, sans the chili powder. That's not a flavor profile I am looking for in lamb. I also use more herbs in my encrusting paste. Don't overcook them!!! 120 > 125*F IT is all you want.
  15. YUP! I have spun enough of them, that I know when it is close to my target IT just by looking at it.
  16. I use Pecan chunks on 100% of my Poultry cooks Al, and I get a great smoke profile.
  17. I would probably do it the other way around and LOOSELY tent the Turkey with foil, but to be honest, It probably wouldn't matter much either way. Do you have any other type of grill?
  18. Great cook TGCG! Our Gun Deer season opens Saturday. As much as I love venison, I don't do a lot of it on the Kamados, due to it's intense leaness, but when I do I always incorporate bacon. That's a great looking loin. Must people I know tend to overcook venison. You get it!!!
  19. I have mainly been going boneless since I have been spinning them on the JoeTisserie. They are a lot easier to handle. I honestly don't think there is any noticeable difference in flavor in a bone-in vs. boneless. I really do like and miss the presentation of serving it with the bone though. I would never consider doing it in an oven, unless there were no other options. If I did do it in the oven, I would sear it in the stove-top first.
  20. Maybe if you have your butcher cut it from the smaller end, a 4 bone roast may work. I always order mine cut from the middle to the larger end, and there is a huge difference in size. I like mine cut from the 5th. bone and up.
  21. I doubt that a 4 Bone Prime Rib will fit in a JoeJR, at least the bone-in roasts that I buy. You don't want the meat exposed over the sides of the Heat Deflector, or they will over cook. A JoeJR Heat Deflector is only 10 inches, plus you have the height of the Rib Roast to consider. The dome thermometer limits the height of a large piece of meat in that small of a Kamado.
  22. It doesn't! I'm still trying to figure out how the handle splintering became such a traumatic incident. The back of the handle and the metal part of the handle frame were still there!....smh!!!
  23. I'm 95% sure that won't be happen'en CA. There are some minor changes to the new bases and domes to accomodate the new hinge and band system. This is the first time since the development of the Classic, and later the BigJOE, that Kamado Joe of has done any design revision on the base and dome of their Kamados, at least that I am aware of.
  24. I hear you John, a good go-to butcher is a great asset to have. The problem is they are going the way of the small Ma & Pa businesses. If you are fortunate enough to have any good ones near you, I would encourage you to support them. I never understood the concept of "washing" meat before it is handled or cooked. All the guy in the video managed to do was to totally contaminate his entire sink area. John, do you, or does anyone else out their wash the meat? It's going to be cooked anyway, so what does washing it accomplish? I don't even wash out the inside of a whole bird before I prepare it. Maybe I am being negligent. I would like to hear a good argument for washing meat, and maybe I would change my procedures in handling meat.
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