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aljoseph last won the day on June 15 2014

aljoseph had the most liked content!

About aljoseph

  • Birthday October 25

Profile Information

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

Recent Profile Visitors

3,773 profile views
  1. Beef Chuck Short Ribs Recipe and Video

    Nicely done again as usual John. Beef short ribs, both bone in and boneless, are high on my list of tasty beef offerings.
  2. Success is hard to beat. You did yourself proud werepanda.
  3. Beef Chuck Short Ribs

    Looking good so far John. Anziously awaiting the cook.
  4. While those steaks do look really great, I think the char taste you speak of had everything to do with the 700 degree plus temp you used for the finishing touch and, pehaps, the amount of time they were left on the grill. I see some really blackened portions of the steak which is what you likely are referring to as giving you the not desired char tsste. For what it's worth I usually finish my steaks with a gob of butter in a cast iron skillet at some 500 plus degrees for perhaps a minute to a minute and a half per side. I do, however, swish the steaks areound in the pan and frequently life them up with tongs to look at them before flipping. This helps insure I don't overdo the finishing touch. You'll have to experiment a bit to find what works for you.
  5. I agree, that pizza looks awfully good. Didn't mean to come off as sounding critical though. Was just stating that a Margherita pizza in and of itself doesn't contain broccoli. If you were to set that pie in front of me it would be gone in a flash.
  6. That's a great looking pie although broccoli doesn't belong on a Margherita pizza.
  7. MASSIVE Beef Ribs

    Yowser, those are the biggest dino ribs I've ever seen. I'll bet they were just awesome.
  8. Chicken and Sausage Gumbo

    My mouth is watering just by looking at that photo. I love chicken and sausage gumbo. Can you pleasd publish a recipe that would result in the fine looking gumbo pictured above. I'd really appreciat it.
  9. Happy Anniversary

    Happy Anniversary you two. Great looking photo also.
  10. Mold forming inside my BGE's

    Never thought of the aluminum foil thing but it's worth a try. Thanks for the suggestion.
  11. Mold forming inside my BGE's

    John, I have the Smokeware caps on both of my cookers and I do leave the vents open. The humidity in the summertime here in S.W. Florida is close to 100% and the rain itself comes down in buckets on almost a daily basis.
  12. Mold forming inside my BGE's

    Now that the rainy season is upon us here in S.W. Florida, my perennial problem has reappeared. Mold as a result of extreme high humidity and temperatures in the mid to high 90's are the culprit. I last cooked on them 3 days ago and keep the upper and lower vents open for circulation. It doesn't seem to help. My BGE's are out in the open and bringing them in under cover isn't feasible. Neither is keeping a rain cover on them, it just seems to promote mold growth. Anyone have any ideas on what I might do to prevent this? As an FYI, and before a cook, I fire up the grill and heat soak in innards for a good 30 minutes or more before placing the grate with food on it for cooking. That seems to take care of surface mold growth. A couple of photo's to illustrate my concern.
  13. Sous Vide dangerous?

    I've heard similar things about cooking with aluminum or cast iron pots and pans. Particles of metal could be picked up by the cooking of food and ingested in the process. Ditto for cooking on a grate. I've never heard of anyone dying because of this. I'd find something else to worry about.
  14. Rack of Lamb

    That's a great looking cook I think the butter thing has been blown out of proportion. The sousviadeeverything guy used a mountain of butter in that video and that is not what most of us do. A moderate amount of butter will be just fine. As Grandma said, "all things in moderation."