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deity6667

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  1. Thanks
    deity6667 got a reaction from AaronD in Big Joe II vs Classic III?   
    I do way more grilling thank smoking- I would not be able to get a way with the size of the classic when doing two zone cooking. Big joe gets my vote.
  2. Like
    deity6667 got a reaction from &roid in The Fireboard SPARK   
    So they built an instant read thermometer which is slower to boot, slower to read temp, thicker and heavier than the class leading product and more expensive. Seems like they used a Technical lead design versus market driven.

     
    I’ve got an older thermapen which is acting up, just don’t think this nails the brief of an instant read as well as thermoworks does…the extra features don’t stack up for me.
  3. Like
    deity6667 got a reaction from TKOBBQ in Favorite Cheese   
    I just prepared this Camembert for baking in the kamado - will turn out great and is a favourite as the weather turns warmer here for a great lunch addition. 
     
     

  4. Like
    deity6667 got a reaction from John Setzler in Favorite Cheese   
    its this one:
     
    https://www.amazon.com/Cuisson-Camembert-Baker-Cheese-Spreader/dp/B072C8Q3D5/ref=sr_1_35?crid=1YO4063SS2W24&keywords=chasseur%2Bcamembert&qid=1642537873&sprefix=chasseur%2Bcamembert%2Caps%2C216&sr=8-35&th=1
     
     
  5. Like
    deity6667 got a reaction from dh14ster in My Short Ribs   
    Mine normally take 8-10 hours - in fact I just took these off the grill - heading for tacos
     
     


  6. Like
    deity6667 got a reaction from lnarngr in My Short Ribs   
    Mine normally take 8-10 hours - in fact I just took these off the grill - heading for tacos
     
     


  7. Like
    deity6667 reacted to T_om in Stand For Fireboard 2 or Fireboard 2 Drive   
    For those of you with a 3d printer and a Fireboard, and who need a stand.
     
    I uploaded the files to Thingiverse here:  https://www.thingiverse.com/thing:5014047
     
    I also just uploaded some probe spoolers here:  https://www.thingiverse.com/thing:5019338
     
    Tom





  8. Like
    deity6667 got a reaction from Polar Bear in Kamado Joe Factory - Yixing, China   
    well Foxconn does have a website - but of course I get what you are saying.
  9. Like
    deity6667 got a reaction from BURGER MEISTER in My Short Ribs   
    Mine normally take 8-10 hours - in fact I just took these off the grill - heading for tacos
     
     


  10. Like
    deity6667 reacted to keeperovdeflame in Close Call / safety advisory   
    Roasted a nice little 3lb chicken with potatoes, carrots, onions, and celery last night. Came out great, and my wife and I enjoyed half of it. After dinner I sliced up the remaining breast and pulled the meat off the bone. I set my 8" Global on the bottom edge of the cutting board, and started to put the chicken in a ziplock on it's way to the fridge.  The zip lock bag caught the handle of my knife and sent it off the cutting board and sliding off the edge of the granite counter and down to the floor blade first. The tip struck me directly in the top of my foot, cutting right through the top of my shoe and penetrating my foot. Stabbed me pretty good, but missed the veins on the top of my foot, and didn't need stitches. None the less it scared the heck out of me.  After the incident and no serious damage to my foot, I laughed at thinking at least the tip didn't hit the ceramic tile and break, I love that knife.  Be careful out there

     
  11. Like
    deity6667 got a reaction from jark87 in My Short Ribs   
    Mine normally take 8-10 hours - in fact I just took these off the grill - heading for tacos
     
     


  12. Like
    deity6667 got a reaction from daninpd in Favorite Cheese   
    I just prepared this Camembert for baking in the kamado - will turn out great and is a favourite as the weather turns warmer here for a great lunch addition. 
     
     

  13. Like
    deity6667 got a reaction from Jack. in Favorite Cheese   
    I just prepared this Camembert for baking in the kamado - will turn out great and is a favourite as the weather turns warmer here for a great lunch addition. 
     
     

  14. Like
    deity6667 reacted to Brick Pig in Need Advice Big Joe 1 vs Big Joe 2   
    I'm not arguing for or against either model, but just for the sake of clarity, the BJ1 does have the divide & conquer system. 
  15. Thanks
    deity6667 reacted to Boater in Need Advice Big Joe 1 vs Big Joe 2   
    At least for the BJ1 models currently for sale at Home Depot in the US, they not only have the (2-tier) divide and conquer (3-tier is only on the BJ3 and Classic 3), they also have the newer version of the firebox.  And though they don't have the newest version of the air assist hinge they do have a spring assist - which is some help.
     
    Just happened to know this as I was making a similar decision on which version of the Classic to get, ended up ordering the v1.  Still waiting on it to come in, and buyer's remorse already hitting.  Not so much because of the gasket, hinge, or vent cap differences, but because I had to pay for a cart that will not be a long-term part of the setup, which I could have avoided by getting a stand-alone v2.    Long story, short point.  Everyone's different, hard to say what will work best for someone who is not you (or even for someone who is you
  16. Like
    deity6667 got a reaction from JeffieBoy in Help! Have I burnt my ribs?   
    I just did these tonight - I think you can go for more black bark!!

  17. Like
    deity6667 reacted to Polar Bear in Kamado Joe Tumbler Basket - FLAKING   
    Substitute the word "paint" for "coating" and my point still stands 
    At this point, you're just splitting hairs 
    KJ clearly have an issue getting their "coating" of choice to stick to their aluminum of choice
     
    And to Gebos point, they have one thing in common and its kind of a big deal...
  18. Like
    deity6667 got a reaction from SPD500 in The New Fireboard 2 Pro model is finally available for purchase!   
    So far I’ve done pork ribs, beef short ribs, whole chicken, spatchcock chicken and a pork butt all using the fireboard.
     
    Worked flawlessly each time and very happy with purchase. A temperature management system is a must if you value time as much as I do.
  19. Like
    deity6667 got a reaction from Bobm in The New Fireboard 2 Pro model is finally available for purchase!   
    What convinced you?
  20. Haha
    deity6667 got a reaction from pesto3 in Pulled lamb, pot-pie, hot-pot thing.   
    Great cook , loved the colourful language (and your personality) and being from NZ - we realise what you Aussies are like...  
  21. Like
    deity6667 got a reaction from John Setzler in The New Fireboard 2 Pro model is finally available for purchase!   
    Mine has arrived - let me know if anyone has any questions!  but so far I'm impressed with everything about this.
     

  22. Like
    deity6667 reacted to John Setzler in Volcano Chicken   
  23. Like
    deity6667 reacted to dman in Fresh shrimp - pre turkey day meal   
    Fresh Gulf shrimp. Bacon, heat, beer. What a plan!
     

     

     

     

  24. Like
    deity6667 reacted to daninpd in Tom Yum Goong   
    When I lived in Thailand as a kid two of my favorite dishes were Tom Yum Pla (we called it Fish Head Soup) and Tom Yum Goong (Shrimp Soup).  I'm trying to recreate one of them here.  Almost all of the ingredients are pretty readily available;  exceptions are Galangal (a root similar to ginger), Kaffir lime leaves (available frozen at some Asian markets- I have my own plant since I cook a lot of Thai) and lemongrass (depends on where you live).  This is a dish where you cook flavor into the broth with lemongrass, galangal and kaffir lime leaves boiled for a few minutes in shrimp or chicken stock before adding the shrimp and mushrooms to cook until just cooked through.  Fish sauce is added after the soup comes off the heat to adjust the salt level (Taste, Taste!).  Shrimp, mushrooms and broth are spooned into bowls prepared with lime juice, green onions, sliced green chilies and more lime leaves. 
    Prepare Bowls (each for entree size)
    Juice of 1 lime
    1/4 to 1 tsp thinly sliced hot green chilies (this is where your judgement, your audience and the chilies you have available comes into play)
    1 green onion thinly sliced
    1 kaffir lime leaf torn in half
    garnish with chopped cilantro
     
    Broth (this makes 2 entree sized portions or 4 appetizer sized)
    3 cups water, chicken stock or shrimp stock (I prefer either shrimp stock made from shrimp heads and shells, or fish stock made from heads and bones of filleted fish)
    3 stalks fresh lemongrass trimmed to 3" base and sliced diagonally into 1" slices
    5 slices Galangal, either fresh, frozen or dried (substitute is ginger)
    1/2 lb  shrimp, peeled and deveined
    1 cup thinly sliced fresh mushrooms (I used oyster mushrooms because they were sitting next to the lemongrass at my Asian market)
    up to 2 T fish sauce after the soup comes off the heat and you taste it
    optional roasted chile paste for leathermouth chile-heads (nam prik pao)
     
    In this cook I used clam juice and my chicken stock because I couldn't find any head-on shrimp to make stock.  I used most of a serrano pepper for each bowl and it was great for me but had my wife complaining (there's your judgement call).  It tasted close enough to what I remembered to pass for the real thing.
     
     






  25. Thanks
    deity6667 got a reaction from KamadoKarl in 6 pounds of short ribs Texas style   
    You’re cooking a piece of meat that requires low and slow cooking to get tender - not a piece of steak or a roast. The last time I did short ribs mine probed tender at 204f.
     
    next time don’t remove the membrane from the short ribs- you generally do that for pork ribs but not beef as it’s required to keep them together.
     
    with anything low and slow you need to test for the meat being tender - not strictly the recipe or temperature. Each piece of meat will behave differently. Take a toothpick and probe the meat if it feels like butter you are good!
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