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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   


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About LargeRedJoe

  • Birthday January 27

Profile Information

  • Gender
  • Location:
    Johns Creek, GA
  • Grill
    Kamado Joe

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3,475 profile views
  1. Hard to tell from the photos. The lump at Costco used to be 40 pounds for $30 and was sold in two 20-pound bags. Now it's sold as a single 30-pound bag for $22. So the larger bag is giving me fits (pardon the pun). Sent from my iPhone using Tapatalk Pro
  2. I love KJ lump. But I'm not liking the new packaging. The dang bags no longer fit in the container I use to store charcoal! I'm gonna have to work on this...square peg meet round hole. But the lump can't be beat. Sent from my iPhone using Tapatalk Pro
  3. I just came from a Costco KJ roadshow - only lump, cookers and Joetissiere. Also in the display are KJ starters but those go with a purchased cooker. Sent from my iPhone using Tapatalk Pro
  4. Not much you can do about the chips. By themselves they'll burn up pretty quickly. You can wrap them in a couple of layers of foil with a few holes punched through. And they may be easier to insert onto the coals as packets (I've never used an Akron so YMMV). But keep in mind the lump produces thin smoke throughout the cook. Your timings look about right; baby backs cook quickly. The bend test will let you know.
  5. Sometimes (repeat: sometimes) Costco sells whole belly. I've found it at the end of the year, around November or December. Depends on each store. I buy a bunch and vac-seal and freeze. I plan to make these burnt ends on Sunday as an appetizer for ribs....and to call my cardiologist on Tuesday. They look danged tasty John....
  6. There are a few apps that list ISS passes. I use one called ISS Finder. If you want something more geeky, try the web site Heaves Above. You get the ISS passes and many other satellites. Plus star charts. http://www.heavens-above.com/main.aspx Sent from my iPhone using Tapatalk Pro
  7. This weekend only I believe. Good price on the older classic! Includes free delivery. And when I got mine three years ago from Pike they put it together. Not sure if that applies now but you can ask! http://www.pikenursery.com/pages/current-ad
  8. Of course, but the prices seem to have a lot of markup over market pricing. Or does Kamado Joe sell at a higher price in Canada when compared to the US? I'd expect some to cover import duty but that seems like quite a lot. IOW if a KJ sells for $1000 USD does it sell for $1,345 CAN? Or is there extra markup? That was what I was trying to point out, albeit not well. In the ad the Big Joe is listed at $2799 CAN which = $2,084 USD. How much is a comparable BGE with all the accessories that KJ includes?
  9. Those prices are bizarre. BBQguys have the new Big Joes for $1899 USD. A merchant can charge what they like but those prices are much higher than the market. https://www.bbqguys.com/kamado-joe/2017-big-joe-ii-24-inch-freestanding-ceramic-grill Sent from my iPhone using Tapatalk Pro
  10. I apply salt - by itself - and put the ribs back in the fridge for a few hours. Then I apply the rub/seasoning mix. It's a dry brining technique and also lets me fine tune the amount of salt going onto the ribs. When I make a rub I omit the salt. Sent from my iPhone using Tapatalk Pro
  11. Sounds like you don't need an airplane. [emoji1] Sent from my iPhone using Tapatalk Pro
  12. Comp cooks often add parkay into the foil when wrapping. Sent from my iPhone using Tapatalk Pro
  13. And now THIS one is disintegrating. No metal coming off but the head is unraveling. It's gone.
  14. Pizza ovens - wood fired or otherwise - are typically very short and so there's a LOT of heat sitting in the top of the oven which cooks the top almost as fast as the crust. That's one of the reasons why Antico's (and similar) can zip their pizzas to your table so quickly. I can see where more hydration would be useful for pizzas cooked on Kamados. On a related topic a deep dish pizza is a slow-baking cook; the high heat used in cooking thin pizzas will destroy a deep dish pie.