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Jackerman

Members Plus
  • Content count

    128
  • Joined

  • Last visited

About Jackerman

  • Birthday May 28

Profile Information

  • Gender
    Male
  • Location:
    Charlotte, NC
  • Interests
    Golf, gadgets, running, and cooking
  • Grill
    Kamado Joe

Recent Profile Visitors

1,148 profile views
  1. Warning: Don't update iGrill App

    Just updated this past weekend. Big mistake. It bricked mine. In my iPhone settings it shows as paired, however, when I launch the app it acts like it searching for a device and it never finds anything even though the settings show it is connected. Terrible that there is no way to rollback.
  2. Chicken on the Big Joetisserie

    Cool! Are there plans to sell the big Joetisserie at the roadshows?
  3. Turned out pretty good
  4. Making the black pepper Parmesan. It is wonderful!! In the past, though, I went right into mixing the rest of the dough ingredients into the preferment the following morning. I didn't have time to do that this time so I just threw it in the fridge. It was in the fridge about 24 hours after the 12 hours at room temp. I decided to use it and mix in the rest of the ingredients after I took it out of the fridge and came up to room temp. I just wasn't sure if there was a problem with using preferment that was too old similar to over-proofing. He mentions 8-12 hours but doesn't mention putting it in the fridge like the other steps do. I have a proofing bucket, that I neglected to mark this time, but I have a pretty good idea about where it was. I am looking for about a 1.5x increase in volume based on the recipe for the bulk rise.
  5. I recently made preferment the other night. I didn't have time to make the dough at that time so I put it in the refrigerator the next morning. Can I pull the preferment out and use it? In Josie bakers book, there are several steps where you can let it rise in the refrigerator. I was hoping I continue the process without having to start over.
  6. Catering 50 lbs uncooked pulled pork

    Thanks everyone for the feedback!
  7. I have an event that I need to cook 50 pounds of raw pork shoulder to cater an event. The event starts at 5:30 and is about 30 minutes away from where I live. My main question was should I pull it and then take it there or wait till I get there and then pull it. Any advice greatly appreciated.
  8. Joe junior Plans

    Anyone know if there are plans to update the top and gasket for the juniors?
  9. GrillGrates on the KJ Jr.

    I have them for the classic and for the Joe jr. I really like the marks they leave. Another big plus for me is when I smoke salmon it makes it very easy to lift the fish without falling apart. I got the default handle with one and the GG tongs with the second. REALLY love the tongs. Mine stay on the grill for the most part.
  10. I recently started running low on my peachwood chunks from Fruitawood. I decided to order another 50 lb mix. I really love their chunks. I noticed the option this time to get the Cookshack cut and decided to give it a try. I got 40 lb peach and 10 lb hickory. I've always been happy with their chunks but was really surprised and pleased with the Cookshack cut. They are perfect to customize the amount of smoking wood and use with the Joe Junior as well. They are very consistently sized like in the photo below.
  11. Roasted Garlic & Rosemary Bread

    Thanks for the pointers! It had been doubled for several hours before I formed the loaf, and probably sat for another 45 min - 1 hr, while the grill came up to temp. It did expand some after forming but I guess it was a mix of 2 and 3 you mentioned. I'll try again soon and keep an eye on 4 and 5 too.
  12. Roasted Garlic & Rosemary Bread

    I just tried this recipe and it had wonderful flavor!! I think I missed a little on the rise though. It was slightly denser than I expected. After pulling from the mixer bowl, I just let it rise all a day ~8 hours. It had doubled already. After forming into a loaf it rose some more. Should I have formed the loaf earlier? Or should I have let rise after forming loaf longer? I am new to bread baking... This recipe is actually one of the inspirations for giving it a shot :-) Thank you for sharing @BEER-N-BBQ by Larry !! Also, I assumed the 5 oz wt of bread flour for the starter was part of the 15 oz total. Was that right? Thanks again!
  13. Josey Baker - Loaf #5 Sourdough

    Cut the round one and it has bigger holes for some reason and has a slightly chewier texture, in a good way.
  14. Roadshow costs for the new lineup

    Thanks for the info!
  15. Josey Baker - Loaf #5 Sourdough

    Thanks again, @bosco and @Mewantkj, third time was a charm. Still didn't look as good as @bosco's but it tasted very good with nice crust all the way around. I did two loaves at the same time. One in the loaf pan and one in the Dutch oven. Both appear to come I have come out really good (haven't cut the DO loaf yet though). I didn't cut the artisan loaf very well. It looks like it was cooked well, and I will taste it tomorrow. That brings me to my next question. What is the best way to store the bread without it getting soggy or getting stale?
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