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Stinga

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  1. Like
    Stinga got a reaction from philpom in Texas Chili   
    Made this chili yesterday... it was outstanding.... Everyone loved it.... A keeper for sure.. Thank you!
  2. Like
    Stinga reacted to Chris Topher in Show your BBQ area   
    My setup is embarrassing in comparison. Just the KJ Classic I on my deck, in the corner.
     
    It gets the job done, though!
  3. Like
    Stinga reacted to Bgosnell151 in Show your BBQ area   
    Ummmmm, nope.  Not showing mine after seeing these!!!
  4. Like
    Stinga reacted to John Setzler in Scratching my head....   
    *** removed ***
     
    This content was removed because it can be misinterpreted... I didn't realize that when I posted it - John Setzler
     
    This is inspiring me to want to make a new video on how to cook a perfect burger
  5. Like
    Stinga got a reaction from ckreef in Chicago Deep Dish - spur of the moment decision   
    YUM! Simply... YUM!
  6. Haha
    Stinga got a reaction from CentralTexBBQ in Polar Vortex, Schmolar Schmortex   
    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...
  7. Like
    Stinga got a reaction from freddyjbbq in Wood-fired Beef Enchiladas   
    Any chance you could share the recipe..... Thanks...
  8. Like
    Stinga reacted to Chasdev in first cook. complete failure. please help me.   
    A tough brisket is almost always undercooked.
    That could be because of too low a temp (and not enough time) or just not enough time at whatever temp.
    I like to cook them nearly 24 hours at as close to 200 as I can get my cooker to run.
    I've also cooked them at 350 for 8 hours.
    Wrapping in foil or butcher paper when internal temp its 160 helps as well.
    I also find that cooking as far away from the ceramic diffuser (as in higher up in the cooker) as possible to be a good idea.
    Remember, bad briskets is why we make chili..
  9. Like
    Stinga got a reaction from freddyjbbq in Thoughts on the upcoming "DoJoe"   
    My classic rocks at making pies!!  I love it!!
     

  10. Like
    Stinga got a reaction from Red River Smoke in Carbon steel pan   
    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.
  11. Like
    Stinga reacted to KismetKamado in Unexpected Cook   
    You know you've had a sporty day of Kamado'ing when you have to shower afterwards to see what's left of your hair and eyebrows....
     
    So that was the end of the day's cook story, but let's back up a bit to the beginning.
     
    I had the other half of the dough from Remoh's Artisan Bucket Bread to deal with.  I took it out of the fridge and attempted to shape it and let it rise again.  The first cook I didn't do this step since it wasn't specified, but I think it turned out a bit better this time.
     

     
    Was running the Big Joe about 450 degrees.  I wanted to get another bag of the Western Lump today, but they were all out.  Instead, and against my better judgement, I got a bag of B&B Hickory Lump.  I should have listened to my gut.  More on that later.
     

     
    Bread was looking really nice after 35 minutes.  I went ahead and temp'd it and it was right at 200.  I've never temp'd my bread before, but I probably will moving forward.  Seemed kind of silly, but it was easy enough and nice to know it was where it needed to be.
     

     
    Sliced it up.  And, even though it looked ok, it had an unexpected smoky flavor.  My fire was burning clean and hot, so I was surprised.  This was only the beginning of my lump woes.  
     

     
    I let the grill ride while I attempted to take a short nap.  The older one had a sleepover last night, so the whole house was up very late.  And then the guests had a very early departure, so the whole house was up very early as well.  
     
    I decided that because I wasn't thrilled with the weird taste on the bread, that I was going to kill that bag of lump.  Topped off the Big Joe and set it for around 350 while I went to the store for a few more things.  Had pulled a couple of T-Bones and a nice pork chop from the freezer earlier in the day.  Came home to find my husband pulled some shrimp for himself as well.
     
    Ramped up the grill a bit when I got back and prepped some veggies  Cut up some baby red potatoes and also sliced some yellow squash and cut up some asparagus.  Only got pics of the potatoes on as things got a bit western there for a few moments and I had to regroup.... 
     

     
    I'm no stranger to burping a kamado and it is second nature for me.  I burped my kamado going in to flip my potatoes  Lifted a little and had some flair out. Lowered and immediately lifted again a little bit.  Nothing....  Lifted the lid and "whoosh" - a ball of flames came billowing out.  For whatever reason, I tend to not freak out about such things and I finished opening the lid.  With the Big Joe, that is a little bit of a reach for me.  Well, I soon smell singed hair and realize I've taken a direct hit.  I patted out the right side of my hair - thankfully held back by my sunglasses - and felt an unnerving crunch of my scorched hair.  
     
    Well, the show must go on as they say... so I stepped back and took a few moments to try and knock off and brush away all my singed hair and do a damage assessment on my sunglasses.  Thankfully, they were fine.  Got my game face on and went in again to get my veggies done and get ready for the proteins to go on.  
     
    Burped again and this time I had flames shoot out the bottom vent towards my legs.  Sheesh....  Burped again and flames licking out the edge of the dome. Burped again and the same.  After numerous burps threw up the lid and carried on.
     
    Shrimp, t-bones and pork chop on.
     
     
     

     
    At this point, I just left the lid up and went for it.  I didn't want to mess around with another blowout.
     

     

     
    Just about done - and didn't take long.
     

     
    The 5 year old was super proud of herself - she came outside and said she had set the table.  Came in and indeed she had perfectly set the table with paper plates and plasticware.  Worked for me as I was a bit out of sorts and thankful for the help.
     
    Only got a shot of my pork chop.  This was seasoned with some rub a co-worker in Oklahoma sent me last week.  It had a little bite to it and was really good.  It got a bit dark, but that was not surprising with the inferno I had going on.  
     

     
    The T-Bones were a perfect rare for the hardcore carnivores in the family.
     
    Showered directly after dinner to assess the damage.  Put about 3 different treatments in my hair.  Figured I would blitz it with everything and hope for the best.  Only missing half my right eyebrow and a 1/4 or so of my left.  The hair poking out from my sunglasses in front and the right side took the worst of it, but I don't think anyone will notice.  My forehead feels like I've got a good sunburn.  
     
    I've never been scared of my grill before - but I was tonight.  Don't think I will tangle with that lump again - I've just never experienced anything like that before.  I definitely do my fair share of high heat grilling, but never experiences anything like tonight.  And never, ever have I had flames shoot out the bottom vent.  
     
    And I'm sure it wasn't the lump itself... I'm guessing it was the fact that I topped off a dwindling but full bed of coals with more lump.  I didn't think I had enough to carry me through the cook.  That probably just got an insane amount of lump going which caused my issues.  Still... I don't like the flavor my bread took on, so I won't be getting the B&B again... some of it seemed to be a bit uncarbonized, so maybe that was part of it.
     
  12. Like
    Stinga got a reaction from Dub in Thoughts on the upcoming "DoJoe"   
    My classic rocks at making pies!!  I love it!!
     

  13. Like
    Stinga got a reaction from Golf Griller in Thoughts on the upcoming "DoJoe"   
    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....
     
     


  14. Like
    Stinga got a reaction from puddin' in Did my first pizza!!   
    Yum!!
  15. Like
    Stinga reacted to KamadoJosephine in Kamado Joe REPLACED!!!!   
    I've had a few issues with my red egg of joy.
     
    First, the fire bowl cracked, so the local KJ disty (BBQ's Galore) replaced it with the new spiffy sectional one.
     
    Then a small crack appeared in the dome - only visible at high-ish temps.  No probs, warranty claim filed and 6 - 8 weeks for replacement.
     
    Then (while waiting for the dome) one of the castor locky tab thingo's broke.  Took a pic and emailed the disty.  OK no probs they said, added it to the warranty claim.
     
    Then today (a few days after filing the wheel claim) I get a call.
    Them: "Hi, how are you, guess what, we're going to replace your KJ with a new one"
    Me: "Wut"
    Them: "Did I stutter??  You're getting a new one"
    Me: "OMFG if you were her in person, little shop man, I would hug you in an inappropriate manner"
    Them: "Err, yeah this is weird, can we deliver next Saturday"
    Me: "Hell yeah, baby!!!"
     
     
    So the upshot of this is I'm getting a brand new (probably the old model) Kamado Joe.  Brilliant customer service.
  16. Like
    Stinga got a reaction from Ben S in Love my Kamado Joe's!   
    @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...
  17. Like
    Stinga got a reaction from freddyjbbq in Love my Kamado Joe's!   
    @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...
  18. Like
    Stinga got a reaction from Ron5850 in Love my Kamado Joe's!   
    Cast iron seared on the Classic then finished on the JR.
     



  19. Like
    Stinga got a reaction from freddyjbbq in Love my Kamado Joe's!   
    Cast iron seared on the Classic then finished on the JR.
     



  20. Like
    Stinga got a reaction from KismetKamado in Love my Kamado Joe's!   
    Cast iron seared on the Classic then finished on the JR.
     



  21. Like
    Stinga got a reaction from Rob_grill_apprentice in What can I say....   
    We love potatoes...

  22. Like
    Stinga got a reaction from Rob_grill_apprentice in Love my Kamado Joe's!   
    Cast iron seared on the Classic then finished on the JR.
     



  23. Like
    Stinga got a reaction from Ben S in Love my Kamado Joe's!   
    Cast iron seared on the Classic then finished on the JR.
     



  24. Like
    Stinga got a reaction from TKOBBQ in What can I say....   
    We love potatoes...

  25. Haha
    Stinga got a reaction from KamadoJosephine in What can I say....   
    We love potatoes...

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