aljoseph

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aljoseph last won the day on June 15 2014

aljoseph had the most liked content!

About aljoseph

  • Birthday October 25

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  • Gender
    Male
  • Location:
    Fort Myers, Florida
  • Interests
    Cooking, Boating, Golf, Computers (Apple) and any and everything technological.
  • Grill
    Big Green Egg

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  1. McDonalds's fries are the best. Just my opinion of course.
  2. Yes there is. It's called fill er up. Always start with a full load of lump. When you are done cooking, just snuff it out by closing top and bottom vents. The unburnt lump can be used again after filling er up again. When you start with a full load you never have to worry if you have enough fuel to finish the cook.
  3. When I said I then "pull" the meat, double foil it, etc., what I really meant to say was I then "remove" the meat from the cooker, double foil, etc.. - Sorry for the confusion, it was a poor choice of words on my part.
  4. I've never foiled a Boston Butt and generally cook at 225 or so. Lately a lot of folks seem to be settling in at a higher temp, around 275 plus or minus. This results in a faster cook as it either eliminates altogether or gets around the stall more quickly. I will still cook at around 225 and if the stall seems endless or if I am approaching dinner time, I will raise the temp then, but only up to around 300. I pull at 205 IT unless the meat probes tender earlier than that, although for me, it never has. I then pull the meat, double foil it and wrap a towel around it and into the cooler it goes. It's good for several (4 - 6) hours that way. Hope that helps. For what it's worth, it's terribly difficult to screw up a pork shoulder, aka Boston Butt. It's probably the most forgiving meat out there.
  5. Not if it's in a traditional bun which, technically, is not 2 slices of bread.
  6. I'm liking it so far John. Good information for the uninitiated.
  7. Welcome aboard dodge boy. As to what kamado to buy, the choice is yours. The Chevy boys will tell you to buy a Chevy while the Ford folks will push their line of cookers. The truth of the matter is buy what you like and can afford. There are many fine products out there to look over. High on the list would be whether you know any locals who have one. Talk to them about what they have. If there are dealers close by, stop by, visit and talk. Lots of choices out there, but only one that really matters and it's you, your choice. Let us know what you do purchase and many of us will be here to help you along with initial cooks.
  8. Great looking cook Bosco. Send me some, I'm hungry
  9. Don't let the nay sayers get you down.
  10. That's one delicious looking meal.
  11. Speaking of throwing food stuff together versus exacting measurements, for me it goes like this. Some of us are gifted in that we can literally throw things together and get a great result. Others of us (me) can throw things together and the result is . . . . let's not go there. In order for us (me) to approximate what you do naturally, I have to follow a specific regimen. Specificity, that's what it is. I envy the naturally able cook but realize that I will never be that guy. I'm more of a show me kind of guy. Guide me accordingly so that I can shine. Pizza is one of my most favorite foods. Keeper, you're the best. Cook on buddy.
  12. And so the adventure begins. Everything looks just awesome and I've got my fingers crossed for you. Here's hoping you find success.
  13. I agree about the air flow issue. The only time I've had trouble trying to achieve high temps was when I relit some previously used (left over) lump. Even though I topped off the used stuff with fresh lump, I never seem to get above 450 or so.
  14. Dang it all, that looks really delicious.
  15. Magnificent, that's what I would call those steaks.