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JeffieBoy

Guru Supporter
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JeffieBoy last won the day on May 24

JeffieBoy had the most liked content!

About JeffieBoy

  • Birthday 09/03/1959

Profile Information

  • Gender
    Not Telling
  • Location:
    Cambridge, Ontario
  • Interests
    Feeding, Fishing & Foolin' around, and not necessarily in that order...
  • Grill
    Akorn

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JeffieBoy's Achievements

  1. @mike echo I had $10 once…. Sigh
  2. Welcome aboard from someone whose family emigrated from Yorkshire 110 yrs ago. Somewhere south of Elland Road in Batley!
  3. I am not a pizza expert (but I ate one once), but wondering if the fact that steel is a conductor of heat whilst stone is more of a diffuser of heat tells me that perhaps if using steel you try to aim for the 400-450 degree range rather than volcano levels would get you better results. This is why all of the commercial ovens have stone platens. Keep the pizza moving every 15-20 seconds during the cook and keep checking the bottom as you cook. Remember, at those high temps a cook typically is only a minute or two.
  4. Nicely done! I would live in there, only coming inside once a week for a shower - if I needed one or not!
  5. @jark87 how did you anchor the roof supports for this? Thats a lot of torque weight! I’d love to add something similar but with the amount of snow we get up here…. I might just have to settle with a visit to your place one of these days! LOL
  6. In Ontario we see fresh but cryovac packed ribs in single and double packs. I try to buy single packs when possible and if not used immediately, they go directly into the freezer unopened. If I buy a double pack and use one rack or break them down into two single packs, I tend to remove the membrane prior to vacuum sealing and then freezing. I find the removal of the membrane is slightly easier if the meat has not been frozen.
  7. @O C my singular attempt at cold smoking fish! Didnt work for me. Maybe some other time…
  8. Perhaps it’s just me, but I find that one rub tastes like the next when looking at commercial products. For that reason, I tend towards a simple mix of coarse sea salt and cracked pepper on a mustard base for beef and a simple pork/chicken rub that I make myself from a recipe found on this site years ago. I have tailored the recipe slightly to reduce salt and buy those ingredients from a local bulk store and get exactly the volume I need to make a single mason jar-full. Any leftovers after a cook go into the freezer, sealed. I can often do 3-4 cooks for a few dollars. If anyone wants the recipe, I can post it. Let me know.
  9. Those look wonderfully fresh and filling! Nice job.
  10. I am with you on this. Confused. To me, ribs are the most inconsistent thing I cook. I do them exactly the same way each time and never get the same results twice in a row. Almost wonder if the bone volume inside the meat has something to do with this. I am sorry but I dont have an answer. Watching along with you to see other suggestions.
  11. It’s my cake Day! As Jerry Garcia once sang: “What a long, strange trip it’s been…” For me however, it’s been 10 years of getting up at the crack of stupid, then sitting on the patio swing or laying on the futon with my fearless dog (Sophie, long since passed), enjoying the early morning sounds of a distant train or the church clock peeling away the hour. And maybe chatting with the neighbourhood cats, skunks, o’possums or raccoons. Sometimes greeting a daughter as she would come home from a night out, sharing the swing for a few minutes and solving over the troubles of the day before she heads off to bed. Hearing the thump of the morning paper land on the driveway and the delivery guy motoring away. It’s been 10 years of looking up at that night sky and wondering: “where’s that plane headed at this time of the night, there’s Orion or I wonder when the ISS will be passing over?” Yes there are apps for that and I use them all as I sit in the quiet darkness and dream of past and future adventures to foreign lands whilst I enjoy the aroma of hardwood smoke. 10 years of neighbours sticking their head around the corner of my garage to see what I am cooking today and perhaps sneak a taste. It’s been 10 years of looking for deals at the market, buying quality charcoal, finding local oak, maple and fruitwoods for smoking materials. It’s also been maintaining the freezer inventory, the careful prepping of meats to be placed onto the Akorn, of being thankful for the animals that have given their lives for our sustenance and pleasure. It’s seeing the look in my wife’s eye as I tell her I will be getting up at 03:00 and that I need to be in bed by 22:00 tonight… she knows. It’s been 10 years of inviting friends and family to join us at the table for simple yet good food, drink, stories and laughter. 10 years of occasionally delivering a big platter of Pulled Pork, buns, toppings and sauces to friends who are mourning whilst knowing that food can say more than words in those times. 10 years of compliments on my skills (even when I don’t feel that I have been successful). As the TV Chef always says: “Tutti a tavola a mangera”, everyone come to my table and eat! On May 24th it will be 10 years of my being a member of the Kamado Guru site. It’s been a big part of my life and I thank John for his foresight and work in being “The Guru”. I thank the many of you that have contributed your experiences, commented on my cooks, chatted directly or simply made me laugh over this time. It’s all brought me great joy. I hope for many more happy years with you. I am proud to be associated with The Kamado Guru in my little way. My final comment about all of this is that I often think that a lot of us on this website have taken some of the joy out of our Kamado hobby. As the world goes more high tech on a daily basis, our hobby has also become (unnecessarily) more high tech what with all of the controllers, pellet feed hoppers, vortex thingies and the like. I still use my simple original Akorn Kamado, Smokin’ Stone diverter, tongs and a thermometer - that’s all. Oh, and my patio swing from which to watch the early morning sky. Meat, heat, spice and time. Life can be pretty good. I appreciate you taking a moment to read this. Here are a few images from over the years.
  12. Just tripped over this. It’s in the Indianapolis area. https://hibid.com/lot/122017478/char-griller-jr-akorn-kamado-kooker?ref=lot-list
  13. This isn’t online, but I had it on my list of stops during my visit to Leeds, up in the old country. Unfortunately I never made it there. IIRC, it’s not too far from Manchester (by CDN standards) about an hour east of Manchester, just south of Holmfirth. https://www.jbrindonaddy.co.uk/ if you go, please write up a review and give my brain a reprieve…. LOL edit. Looks like the do online orders…
  14. Sounds like you found the correct part number. Glad it worked out for you.
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