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JeffieBoy
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Content count
1,184 -
Joined
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Last visited
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Days Won
1
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2017 Solar Eclipse - Should I be more excited?
JeffieBoy replied to KismetKamado's topic in The Cooler
Unless . . . The moon overheats and explodes, throwing a mass o'crappp right down that line in the middle of the USA... I wouldn't chance it. Head to the basement with two cold ones and watch it on the tube in cool comfort. By the time the beers are gone, it's over and you can then go outside and rake the green cheese off your lawn. -
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I'm sorry, it really was an accident... as I told my wife..
JeffieBoy replied to In2Fish's topic in Kamado Cooking and Discussion
In the cycling world, the term "N+1, S-1" is thrown around a lot. One more bike than I need, one less bike than it would take for my spouse to turf my butt out the door. Sounds like you are sitting about right, somewhere in the middle. -
What the heck man?!? I live just down the road and never got an invite for those!
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Yup, gotta jump on the bus for this one. Nice job!
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Beef Wellington on the Kamado Joe Classic
JeffieBoy replied to John Setzler's topic in Kamado Cooking and Discussion
The Puff is definitely different than Pie pastry. If you don't make it yourself, you will usually find it frozen next to Pie Crusts in the store. It's typically in a 2x2x16" box and will have two pieces. If you can find a larger piece it works better for Beef Wellington, but if needed you can pinch two pieces together. You want to keep it frozen until the last possible moment before you use it. It should be cold, as cold as possible but not frozen. This is my go to Christmas dinner and while picky to do properly, the results are always worth it. -
This is why I have been a member for -(wow)- five years. It truly is a brotherhood/sisterhood/family here.
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Pork Tenderloin direct or indirect heat?
JeffieBoy replied to Plaid Palace's topic in Kamado Cooking and Discussion
My go to for Tenderloin is low and slow. 225 Indirect with a basic rub. My temp probe goes in the thicker end and then cook to 140 degrees over a 225 grill. It takes about 30-40 minutes. Let it rest for a bit, slice into Silver Dollar medallions and serve. The best part? The second piece on the grill that I dont tell anyone about and eat cold for lunch the next day! -
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A Filet Mignon Celebration Meal
JeffieBoy replied to Smokehowze's topic in Kamado Cooking and Discussion
Thanks for the invite. -
Welcome from a Canadian Akorn nut!
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Advice Wanted for 19lb Brisket
JeffieBoy replied to nguye569's topic in Kamado Cooking and Discussion
Sounds like it's time to train the neighbour's dog to light the Kamado and load the meat into it! I like your idea of a 3pm start but I'd get the neighbour or a friend to check in on it a few times for you. Think thats how I'd handle it. I'm also shocked by the price of the meat. In Southern Ontario this week, on special at $4.99 a pound for a packer would equate to over $95. -
Lump, lump, lump. Fill the basket to just below the diffuser tabs, start a small fire down low in the centre, open the bottom vent to #2 setting and the top about the same. Watch your temps come up and start closing both as you get to 160, 180, 200. By then you should be down to just a small crack at both. Then control the temps using the top vent. It should allow you to fine tune nicely.
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That's what we call "Alberta Rare".
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The rule at our house is that every time someone opens the fridge and there is a marinade bag inside, they have to turn it. Guarantees a good deep penetration of the meat.
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Last summer we flew into Newfoundland for 2-1/2 weeks of exploring. On the flight home, I was snoozing with the headphones on. My wife leaned over, pulled one off my ear, got real close and sweetly whispered: "Just think, in three years we won't have to hurry home to go back to work". That was when I suddenly found a goal in life... vacations are never long enough.
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Nope. I got home last night. Left him wondering. Not a very pleasant person. If you've been following me here for almost five years you know that I'm happy to assist just about anybody. He just rubbed me wrong. I will admit that we must be getting old (or diet conscious), those fed 4 of us for two meals...
