Jump to content


Guru Supporter
  • Posts

  • Joined

  • Last visited

  • Days Won


Everything posted by JeffieBoy

  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.
  15. @just4fn. Like the fact that it is wifi, not bluetooth. Better signal strength would be my guess…
  16. Does this help? This was downloaded when I bought mine in 2012. 06620OM.pdf 06620_OM-En-C.3.pdf
  17. @GrillnBrew Well we made it home safe and sound. Spent last Saturday evening in downtown Asheville before jumping onto the BlueRidge Parkway. Dinner at Buxton Hall was fun, followed by drinks at Burial Beer. My wife found all of the offerings at Buxton Hall to be too spicy for her taste so I got extras…. Our hog of the day was named “Pickle”. Sunday we stopped for lunch at The Switzerland.Cafe in Marion NC. A great place ro stop with smoked trout on freshly baked croissants. Finished up at Fancy Gap and then headed north homewards through Beckley, WV. Appreciate the comments we received from everyone here.
  18. Sitting on the patio of the timeshare at Hilton Head having some afternoon appies (okay, a 1/4 pound of Bullies smoked brisket on a toasted bun) and a Guinness when my S-I-L pulled this baby out forus to try…
  19. @GrillnBrew thanks for this. We have decided to do the short(ish) frun from HHI to Asheville on Saturday and find some food and beers downtown so we will look into these suggestions. We will all be stopping in at J.S’s (in Valdese) for an early breakfast Sunday before jumping onto to the Parkway headed north (just joking John). @MikeRobinson thanks for the tip. If need be we will do our best to outrun the 5-0…. LOL. We are in no hurry and plan on about three days to get to the north entrance. @fotoflux so far we have had to relearn about travelling with newborns. Our grandson dictates the speed and timing of everything we have done thus far! It has meant that we actually have spent much more downtime than usual and it has forced us to eat in more as well relaxing by the pool and on the porch, drinking whiskey, reading and watching golfers come past. We will be venturing out in an hour for a brisket fix at Bullies BBQ then back to the pool for a bit before steak and pasta al fresco. Thanks for the ideas everyone.
  20. Thats much larger than the largest I have cooked (14lbs)…. Can’t wait to finally do a brisket here!
  21. We are about to spend a week at our timeshare in HHI followed by a slow drive up the Blue Ridge Parkway. Our first time across the border in almost three years and we know that there will be plenty of changes since we were there last. It will also be our first time driving up the parkway. If you have found any good BBQ in the area I would sure appreciate your suggestions…. Our favourite BBQ of all was bought from a guy cooking out of a pickup truck and trailer combination at the side of the road near Bluffton about 7 years ago. We smelled the lingering smoke, drove past his setup, did a U turn and stopped. Picked up a 2 meat dinner for 4 with lunch leftovers for 2 at a cost of about 20 bucks. Alas, like Brigadoon we have never happened upon him since. We also enjoy stopping in at the “Squat & Gobble” in Bluffton amongst others. I promise to write reviews for your approbation upon our return!
  22. Well, it’s been six months and I have been quite pleasantly surprised by this unit. The bluetooth strength carries into the house better than my old iGrill2 and I have had fewer signal losses due to brick walls. After playing with the BFour I have found that it does infact have graphing in the app as well. Quite a pleasant unit to use, and worth the money spent. Any questions?
  23. I would have a tendency to head back to the store and present it to the manager for a refund. If refused, I'd tie it to a rock and throw it through their front window. I think that my wife might steal my keys away before I got to the car. It’s a shame that they try tricks like this for the amount of money that is taken… That said, perhaps a sous-vide treatment might allow a good tenderIzation, followed by a quick fry or char to finish? Good luck with it!
  • Create New...