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andyscalzo

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  1. Like
    andyscalzo got a reaction from retfr8flyr in Logic Behind Positioning the Heat Deflector   
    Here's my take: 300*F or below use the LOW LEVEL
                              300*F or higher use the TOP LEVEL
  2. Like
    andyscalzo got a reaction from lnarngr in Black Olive Pellet Kamado Grill - anyone have experience with this cooker?   
    If it requires electricity, it's nothing more than a toaster oven!
  3. Haha
    andyscalzo got a reaction from TexasBlues in Deer Anyone???   
    ....and then vomit all morning!!!
  4. Like
    andyscalzo got a reaction from daninpd in Prime rib roast on Joetisserie   
    I spin a couple boneless or standing rib roasts a Month. It is my favorite Kamado cook.....
     
    Standing Rib Roast: 
     

     
    Boneless Prime Rib:
     

  5. Like
    andyscalzo got a reaction from E Y in Prime rib roast on Joetisserie   
    I spin a couple boneless or standing rib roasts a Month. It is my favorite Kamado cook.....
     
    Standing Rib Roast: 
     

     
    Boneless Prime Rib:
     

  6. Like
    andyscalzo got a reaction from KimFL in Joetisserie - Better thumb screws?   
    That's really strange BMS, in 150+ spins I have NEVER had a spit fork come loose, and I only tighten by hand. I have had the meat shrink to the point of where I have re-adjust the forks by sliding them further into the chunk of meat, but have never had the forks work loose. Make sure you are tightening the thumbscrew onto a flat side of the spit rod.
  7. Like
    andyscalzo got a reaction from RhinoGuy in Walmart brand super cooler   
    If I had a $1.00 for every cooler I bought prior to my Pelicans, I would have enough $$$.¢¢'s to buy another Pelican.....or two!. Ice retention is a big factor for me for hunting & fishing trips, but I also want durability. If you want a cooler to haul back and forth from the beach or farmer's market, almost any cooler will work, but when the going gets tough you either need a higher end cooler, or keep buying the lower end products. IMO, one of the best looking "bang for the buck" coolers out there right now are the Rtics. That being said, I will stick with Pelicans. Mine have served me well, and I like several of their features vs. most of the other higher end coolers on the market.
     
    .....IMO buying a cooler is like buying a Kamado or most other products; Buy the best product that you are financially comfortable with and that you feel will provide you with a good value......that's not always the most expensive one out there.
  8. Like
    andyscalzo got a reaction from Smokey1 in Prime rib roast on Joetisserie   
    I spin a couple boneless or standing rib roasts a Month. It is my favorite Kamado cook.....
     
    Standing Rib Roast: 
     

     
    Boneless Prime Rib:
     

  9. Like
    andyscalzo got a reaction from ErikJL in Octoforks - Rotisserie Fork System   
    Nice over view John!
    BB, I've spun a lot of pork shoulders, and there is no need to truss them even using the traditional spitforks. I may give the Octoforks a try on some really large chunks of protein.
     

  10. Like
    andyscalzo got a reaction from Tarheel in Attention Kamado Rotisserie Aficionados....   
    My first preference is stainless steel, but I have a couple coated flat baskets that work just fine. I wash all my flat and tumbler baskets, Fill It and Grill It, Rib-O-Lator, spit-forks and spit-rods (except my long Cajun Grill's rod) in the dishwasher.
  11. Like
    andyscalzo got a reaction from Marty in Octoforks - Rotisserie Fork System   
    Nice over view John!
    BB, I've spun a lot of pork shoulders, and there is no need to truss them even using the traditional spitforks. I may give the Octoforks a try on some really large chunks of protein.
     

  12. Like
    andyscalzo got a reaction from djr222 in Joetisserie on Order - Drip Pan or No?   
    Yeah, no drip pans should be placed under the meat.  My only exception is for Pork Butts over a lower heat. The juices either keep self basting as the cook spins, or the excess drips onto the coals..... hence, spit fire!
     
    I have used side rails/half baskets  to keep the heat on the sides of the meat, as opposed to directly underneath. I'm not convinced they are that beneficial.
     

  13. Like
    andyscalzo got a reaction from appsspec in 2 QT Wood Chunk Smoking Pot   
    I'll just keep on tossing the wood chunks directly into the pitt. I have always felt that the TBS thing is over-rated. Once the pitt temp hits my target I am good to go regardless if the smoke is blue, pink or green.  Just my 2¢ take!
  14. Like
    andyscalzo got a reaction from Bozz73 in Spinn'en a Herb Encrusted 12# Boneless Prime Rib.....   
    A 300*F pit temp cooked the 12# roast in 2 hours. It would have taken at least twice that time indirect over a heat deflector. Rotisserie cooks cooked waaaay faster than the same cook going indirect.
  15. Like
    andyscalzo got a reaction from Kudzu in Kamado Joe Top Vent - Details and Photos   
    I have buried my thermometer needle several times with my ss top vent. I'm guessing it was running well over 1,000*F.
  16. Like
    andyscalzo got a reaction from KamadoNate in Kamado Joe Top Vent - Details and Photos   
    I have buried my thermometer needle several times with my ss top vent. I'm guessing it was running well over 1,000*F.
  17. Like
    andyscalzo got a reaction from Garvinque in Blue Lives Matter   
    ALL LIVES MATTER!
  18. Like
    andyscalzo got a reaction from freddyjbbq in Octoforks - Rotisserie Fork System   
    Nice over view John!
    BB, I've spun a lot of pork shoulders, and there is no need to truss them even using the traditional spitforks. I may give the Octoforks a try on some really large chunks of protein.
     

  19. Like
    andyscalzo got a reaction from Beermachine in Thanksgiving questions   
    HD, re-read my statement: "Don't brine your birds unless they are fresh or organic." Publix GreenWise frozen Turkeys ARE organic. I have used them and always brined them first.  As far as I know all Publix GreenWise products are organic. As for Trader Joes, I don't shop there, but I can say that fresh brined Turkeys are not common in most stores or butcher shops. That's typically the main reason for buying fresh birds in the first place is that they are not enhanced.
  20. Like
    andyscalzo got a reaction from BhamBruni in All pro Kamado   
    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.
  21. Like
    andyscalzo reacted to John Setzler in All pro Kamado   
    No brand bashing... If this is a new brand of kamado then we will welcome them to the table here.  If you want to take up an argument with the vendor, please do it in private.
  22. Like
    andyscalzo got a reaction from Marty in All pro Kamado   
    I agree John, but you do have to admit that bird is one fine look'en chix!
  23. Like
    andyscalzo reacted to Cgriller64 in Dream Fridge   
    Okay Johnny Dangerously 
     
  24. Like
    andyscalzo got a reaction from bostoncoffeeparty in All pro Kamado   
    I agree John, but you do have to admit that bird is one fine look'en chix!
  25. Like
    andyscalzo reacted to John Setzler in All pro Kamado   
    Andy, that blog photo you show here is a highly manipulated/photoshopped image as well. It's a mish-mash of multiple images.  I'd be surprised if the blogger you mentioned actually made that photo either.  The photo of the chicken is a studio image.  I can tell by the light reflections on the meat.  It was done in a professional setup/environment.  The spit rod has also been photoshopped out of the back side of the chicken.  The fire in the background comes from an entirely separate image and it has been run through one of those water reflection filters that creates an appearance of the top half of the image reflecting on rippled water.  I call BS on both issues
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