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LargeRedJoe

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  1. Like
    LargeRedJoe got a reaction from Golf Griller in Flash from meteor that hit somewhere in Edmonton   
    Some more on this from the American Meteor Society. 
     
    https://www.amsmeteors.org/2021/02/bright-fireball-over-alberta-canada-on-february-22-2021/
     
     
  2. Like
    LargeRedJoe got a reaction from Rob_grill_apprentice in Flash from meteor that hit somewhere in Edmonton   
    Some more on this from the American Meteor Society. 
     
    https://www.amsmeteors.org/2021/02/bright-fireball-over-alberta-canada-on-february-22-2021/
     
     
  3. Like
    LargeRedJoe reacted to Rob_grill_apprentice in Flash from meteor that hit somewhere in Edmonton   
    My security camera caught flash from meteor that hit somewhere in Edmonton area. Flash is near end of video.  

    IMG_6255.MP4
  4. Haha
    LargeRedJoe reacted to daninpd in The random pictures thread...   
    This could really happen

  5. Like
    LargeRedJoe got a reaction from jtemple in Fireboard 2 w/blower consuming too much fuel   
    Yeah, i’m blaming the cheap grocery store charcoal. That’s my story and I’m sticking to it. 
  6. Like
    LargeRedJoe reacted to jtemple in Fireboard 2 w/blower consuming too much fuel   
    Oh, around halfway between closed and the first mark on the Kontrol Tower, maybe a little less than that.
  7. Like
    LargeRedJoe reacted to Bonds25 in Hello, need help deciding fast!   
    I thought about a Big Joe but I just cook for me and my wife.  
  8. Like
    LargeRedJoe got a reaction from JeffieBoy in Walmart clone of the AKORN Kamado   
    It could be made under license from Akorn, or even a subsidiary with its own brand. In any event the two grills look very similar. 
     
    https://brandmangrill.com/
  9. Haha
    LargeRedJoe reacted to TKOBBQ in The random pictures thread...   
  10. Like
    LargeRedJoe reacted to John Setzler in Vaccinated   
    I feel much better now.  

  11. Like
    LargeRedJoe reacted to John Setzler in Random Pictures Thread - John Setzler   
    PS - I didn't close this thread down and change the rules just for fun.  I was perfectly fine ignoring the problem.  I had people coming to me asking me to shut it down.  If we just open it back up, it will only be a matter of time until this problem repeats itself.  I have been in this 'business' long enough to know that its gonna happen again.   
     
  12. Like
    LargeRedJoe reacted to Maxime in Firebox piece missing on my brand new Big Joe   
    Finally received a different invoice today, they’re sending the entire firebox finally, very satisfied with customer service. I’ll have extra parts should the bees come. 
     
    To Len440: thank you! Will start watching, should keep me busy 
  13. Like
    LargeRedJoe reacted to Maxime in Firebox piece missing on my brand new Big Joe   
    Hi, thanks for your replies. I emailed KJ yesterday after seeing they had the complete firebox in stock. Today I received an invoice for 0$ For the single petal I believe (listed at 24.99$). They also threw in a bag of charcoal for the trouble, which was nice. 
     
    Now just need to wait for it to arrive and read up on interesting recipes
  14. Like
    LargeRedJoe got a reaction from Buttburner in Firebox piece missing on my brand new Big Joe   
    That is a really weird quality control issue. Prior to shipping the petals are firmly snugged into form-fitted Styrofoam packing material and then placed inside the grill. It means someone either a) didn't pack a petal or b) removed one petal before the crate left the factory (broken, chipped, whatever). IOW that gap in the styrofoam would / should have been visible. 
     
    You can try to nudge KJ to send a complete firebox; those may be in stock vs. a single petal. But I'm just spitballing... 
  15. Like
    LargeRedJoe reacted to Maxime in Firebox piece missing on my brand new Big Joe   
    One petal was missing from the crate, it wasn’t a floor model. Just got a message from Kamado Joe saying it’s back order, don’t know when it’ll be back in stock
  16. Like
    LargeRedJoe got a reaction from TKOBBQ in KJ resumes Costco roadshow   
    Looks like Costco has resumed the KJ roadshows in the southeast for December. 
     
    https://www.costco.com/kamado-joe-schedule.html
  17. Like
    LargeRedJoe got a reaction from lnarngr in Does your KJ Classic II feel small?   
    I just cooked a 15 lb packer on my Classic I and it worked great (like all the others I've done).
     
    I've cooked as many as three pork shoulders on my Classic I at one time, and I can cook three racks of ribs by using a rib rack. I've fed as many as 14 people at one time; granted the different cooks were staggered but it worked out well. 
  18. Like
    LargeRedJoe reacted to John Setzler in Does your KJ Classic II feel small?   
    A classic is plenty for that.  You can get two briskets on a classic 2 if you cook on both levels of the divide & conquer rack.  It works even eaiser on a 3 because the 3 is a little deeper.
  19. Like
    LargeRedJoe reacted to keeperovdeflame in Baffling Brisket   
    Y
    Yeah, I hate to admit it in public, but I once pushed my remote temp probe too close to the edge and it picked up excessive heat from being next to one of my grate rods. I thought the same as you, man that was a fast cook. How ever when I moved the probe around, I discovered my mistake. I would check the temp in a variety of places just to make sure your getting a true reading of what is going on inside your brisket.
  20. Like
    LargeRedJoe reacted to Chasdev in Baffling Brisket   
    I'm a "hot and fast" brisket cook and that amount of time to those temps is EXACTLY what I get cooking at 350.
    I also have a Kamado and it's never stopped confusing me as to what area is at what temp.
    I suggest you are cooking much hotter than you think you are.
    My cooks last close to 6 hours and if I am going to hold the meat in a cooler I have to pull at around 5.5 hours to prevent carry over cooking.
    If I'm going to cool for an hour uncovered then slice and eat it's a 6 hour cook, no matter what size brisket.
  21. Thanks
    LargeRedJoe reacted to chickenwings in Baffling Brisket   
    And THAT'S what matters!  If it were just a matter of following the recipe and 'getting to the temperature' then anybody can do it...but you're a cook!  Well done.  
     
  22. Like
    LargeRedJoe reacted to Chris Topher in DoJoe on the Big Green Egg?   
    I can't answer you question about whether the DoJoe fits the BGE but offer some perspective.
     
    I have a DoJoe and think it is a great addition to my KJ Classic I. BUT... having just purchased an Ooni Karu, I have to say that if I would do it over, I would have skipped the DoJoe and gone straight to the Ooni, for the love of neo-neapolitan pizza. For NY style, etc., I would stick with the DoJoe.
     
  23. Like
    LargeRedJoe got a reaction from TKOBBQ in Kamado Joe at Costco   
    I’d go with the Kamado Joe if only because there are after-market accessories designed for the grill. I also think the KJ company is still pretty good - I don’t know anything about Vision as a supplier. 
  24. Like
    LargeRedJoe got a reaction from lnarngr in Kamado Joe at Costco   
    I’d go with the Kamado Joe if only because there are after-market accessories designed for the grill. I also think the KJ company is still pretty good - I don’t know anything about Vision as a supplier. 
  25. Like
    LargeRedJoe reacted to Brick Pig in Complete Menus that have worked well   
    As a rule, we eat pretty simply. Almost every meal is a protein, a starch (usually potato), and a green vegetable (usually broccoli) or salad. Other than the protein, the only real variation is how the potato is cooked and the dressing for the salad, which I often make myself. We often make some sort of dressing for the broccoli, too.
     
    For the last 13 years, we have hosted two other couples for a dinner on or about New Years. With very few exceptions, that’s the only time I really plan a full menu. Basically I just try to make the appetizers contrast the meal. For example, if the main is beef, I don’t want any kind of beef in the apps. If the main is, say, heavy and on the salty side, I want the apps and the sides to be light and citrusy. That kind of thing. Same with desserts. If the main is fairly fairly complex, I’ll keep dessert simple. If the main is pretty straightforward, I’ll make a more elaborate dessert.
     
    In a nutshell, I just try to think in terms of a variety of contrasts in both taste and texture, both between the courses and within each course.
     
     
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