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Everything posted by Stinga

  1. Made this chili yesterday... it was outstanding.... Everyone loved it.... A keeper for sure.. Thank you!
  2. This is still my "go to" sauce recipe.... Simple, easy, and just delicious...
  3. Stinga

    Toe Stubbing...

    Been there.... done that...
  4. whoa...whoa..whoa.... stop the clock... what is and where did you get that "lower, slower, better" grill grate? I'm thinking I need that... well... want that...
  5. Any chance you could share the recipe..... Thanks...
  6. Looks like Amazon has this sauce... https://www.amazon.com/Mezzetta-Italian-Tomato-Marinara-Sauce/dp/B0186EN7GK/ref=sr_1_3_a_it?ie=UTF8&qid=1548706553&sr=8-3&keywords=mezzetta+italian+plum+tomato As well as the whole tomatoes... https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=cento+san+marzano+tomatoes&rh=i%3Aaps%2Ck%3Acento+san+marzano+tomatoes
  7. Stinga

    Joe jr table

    Looks fantastic! Great job!!
  8. I too just recently started using a carbon steel pan (Lodge) and I have to say I love it. The first cook making an omelette only stuck a little however as time went on... this pan is like the best of any non-stick that I've owned. I do miss the rounded edges which I use to flip the contents around in the pan but overall... it's my go to pan now.
  9. Gosh... I've tried so many ways... That is an older cracked pizza stone that I added.... Not sure if it was really necessary but the results were good. Here's another setup I've tried using old cans which had some great results....
  10. My classic rocks at making pies!! I love it!!
  11. That's kind of how I feel as well.... However I'm excited to see some videos once they are out there....
  12. @Ben S I set up the classic to do pies after the rib eye came off. Normally I have the broken stone underneath my pizza stone but the thermometer probe bottomed out on the CI grill so I just threw it underneath. My son wanted steak and it's pizza night so I gave in and grabbed a rib eye for him. @Freddyj I can't wait for the roadshow... I'm all out of big block and hope to replenish. I sooo miss not having any...
  13. Cast iron seared on the Classic then finished on the JR.
  14. Stinga

    KJ Big Block

    Thanks for all your help...Road trip!
  15. Stinga

    KJ Big Block

    Anyone know of a KJ Big Block source currently in MA? My supply is running low.... No Costco road shows on the horizon. Thank you, Bruce
  16. I purchased one recently for my classic Joe and for me it's a game changer. I spend much less time cleaning out the fire bowl and makes the experience much smoother for me. I am planning to get one additionally for my Joe jr.
  17. Yes @Mewantkj is correct.... I picked up a few bags and will likely go back for more. The stuff is amazing compared to RO...
  18. @KamadoSam - I'm in the same boat as you and what works for me during those larger events is an extender rack as others have mentioned. Once I got used to the classic and how and when to use the extender, I realized that a Joe Jr. would be a nice edition for me. I use the Jr for small cooks, cooking at separate temps than my classic, or different food items than what's loaded on the classic... say vegetables or a dessert, etc.
  19. Scored me some Big Block Lump today and learned a few new things about the classic.... Kudos and thank you to whoever made this Northeast roadshow possible!
  20. I've never cleaned my vent cap... I have a stainless one and while I could certainly shine it up, having it well seasoned helps keep the slider in place. Looks kinda cool too.... I've not cleaned my grates either... no wait! I did once just to see what @bosco was talking about when he used Five Star PBW to clean his grates. I tried it on my junior grates... It freakishly brought them back to looking like the just came out of the box brand new.
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