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aljoseph

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Everything posted by aljoseph

  1. aljoseph
    All my favorite things in one place. Eat well and congrats on your Anniversary spread.
  2. aljoseph
    Dang it all DH, your cooks and photo's just keep getting better and better. Missed ya.
  3. aljoseph
    Wow, a really great cook - ('nuff said).
  4. aljoseph
    Well they certainly look fantastic. Maybe the 2nd coating wasn't necessary - Give it a try and let us know.
  5. aljoseph
    Welcome aboard and kudos to you on your ribeye roast. You'll find lots of help here if ever you need it.
  6. aljoseph

    noob

    aljoseph replied to ap25's topic in Introductions

    Good morning Allen and welcome to the forum. Would love to see pictures of your setup and the smoke-house.
  7. aljoseph
    I just now finished eating and after looking at that ribeye, I'm hungry again.
  8. aljoseph
    Those wings look to be awesome.
  9. aljoseph
    Welcome aboard Tom. Great looking setup.
  10. aljoseph

    Hola

    aljoseph replied to ebterrier's topic in Introductions

    Good morning and welcome aboard Tim.
  11. aljoseph
    Dang, that looks really good. Nice job.
  12. aljoseph
    Now that's what I'm talkin' about. That last photo is dynamite.
  13. aljoseph
    Yummm for sure. Tasty looking ribs.
  14. aljoseph
    Absolutely awesome. If only that steak were sitting in front of me on my dinner plate. Wow.
  15. aljoseph
    Those wings look "eat'n" good. I looked for some of that Lefty's spices locally, no go :-(
  16. aljoseph
    I've got a Foodsaver (2nd one) but would just love to have a commercial chamber sealing device. My buddy has one, and uses it a lot to vacuum soups and other liquids.
  17. aljoseph
    Too bad you can't somehow get some of that chili to me for a taste. It looks great. Well done!
  18. aljoseph
    Happy Anniversary you two. I'd say the two best gifts you have are each other. Cook on guys.
  19. aljoseph
    An absolutely awesome looking steak and it looks to be cooked to perfection. Yowser, I'm drooling over your photo's.
  20. aljoseph
    I usually slice the ribs into 1 or 2 rib sections before plating them so bending isn't a problem for me. Besides, cooked ribs are very flexible and they should flatten easily. Not sure about a pork belly, but I'm also thinking about a brisket.
  21. aljoseph
    With regard to starting a fire in very windy conditions, I've done this: Put a fire starter cube (or two) directly on the ash grate and then pile on the lump. Light your fire from underneath using the ash door opened enough to insert a long stick match or butane lighter.
  22. aljoseph
    Congrats on the new purchase. You're going to love it. I've cooked on BGE's for several years now with nary a problem. It's a really great investment.
  23. aljoseph
    Has anyone bought or used one of these yet. Looks like a great way to cook 5 or 6 racks of ribs along with a whole chicken. All at the same time. https://bbqguru.com/storenav?CategoryId=9&ProductId=386&utm_source=social_media&utm_medium=facebook_ad&utm_campaign=rib-ring&utm_term=remark-2&utm_content=snb-2&fbclid=IwAR1D1x1VhrogSwkJi4avIo8ELjUC22R0RNLTvVAH14bmpEQOA2N-A5f50ao
  24. aljoseph
    Good morning Carlita and welcome to a really great forum. I think you're really going to love cooking on your new KJ Classic and can assure you that you'll get all the help you need from the fine members here. Stay in touch and keep us posted on your progress.
  25. aljoseph
    Decks have been know to do that to the inside color of kamados. Happened to me too.
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