Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).

JayhawkPharmer

Lifetime Supporter
  • Content count

    1,415
  • Joined

  • Last visited

About JayhawkPharmer

  • Birthday April 10

Profile Information

  • Gender
    Male
  • Location:
    Paola, KS
  • Grill
    Kamado Joe

Contact Methods

  • Yahoo
    jeffjonesku95

Recent Profile Visitors

2,587 profile views
  1. Vintage (Imperial?) Kamado on KC CL

    Not sure what I would do wth this, but it looks pretty nice. No idea what the value would be, either as a collectible or useable Kamado. For $350, I don't think I would get enough use out to of it, but thought I'd do a 'heat check' here to get input.
  2. OKJ Bandera Smoker

    Sounds good. Anxious to see your thoughts. Still can't get over that sale price.
  3. OKJ Bandera Smoker

    If it's built just like the original New Braunfels Bandera (which it looks just like it is), the main mod for that was basically adding a small metal sheet deflector where the heat/air goes from the fire box to smoke box. The issue was (is?) that the heat and smoke would go through the vent between the two and just go straight up and out the side and of the smoke box closest to the fire box. Google 'new Braunfels Bandera Mod's' and it'll come up. Simple thin metal flashing can be used... Doesn't need to go too far into the smoke box, but just directs the air down and out toward the center under where the water pan would sit. under a hundred bucks with tax.... Is a helluva good deal. the OLD New Braunfels smokers were awesome, heavy built, etc... They sold out to someone (CharBroil?)... Then OKJoe bought someone (CharBroil?)... Didn't follow the whole family tree, but wish they had kept the heavy duty old school build.
  4. Another Interesting Kickstarter Project

    Or.... To put it less eloquently, as my grandpa used to say.... "You can hope in one hand and 'poop' in the other hand and see which one fills up first".
  5. Another Interesting Kickstarter Project

    I'm beyond hoping for the Meater Block. Irritated that they took all of the capital from the whole project, apparently put 100% of their focus on filling the single probe units, are generating more money from those, and still sending out Fairy Tale updates about their premium product that so many of us suckers paid for. I really hope I'm wrong, but at this point I'll be surprised if the four probe blocks ever hit my mailbox. The inability to follow through on a promise within any kind of realistic timeframe, really takes the fun out of supporting a project like this... especially when the discount won't amount to much of anything.
  6. Testing the mayonnaise hype

    I've used it for pork butt and CSR's... Not a noticeable difference on the butts, but put a nice "glaze" type of shine on the CSR's. Did a light layer on some burgers a while back... Good flavor. Used it on some chicken legs recently and my family swore that they were the best I've ever made... That's coming from some kids that have eaten enough chicken legs to be considered expert judges. seems to to keep things nice and juicy inside, and let's the rub really sing on most things.
  7. Wowza... I would definitely skip the entree and dessert, and go with three orders of these appetizers for an incredible meal... and leave a really generous tip. True culinary art.
  8. Eggs or Grilled Cheese for Lunch???

    Best non-meat meal I've ever seen posted here....
  9. Smoked Eggs

    I made some Smoked Deviled Eggs for the Fourth of July. They had great smoky flavor, but funky/rubbery texture. I looked online beforehand and read several places where people boiled the eggs first, peeled them, then smoked them. And saw some where they put the eggs straight from the fridge into the smoker in-shell/uncooked. As you probably guessed, I did the boil first, peeled, then smoked method.... And now, after doing it that way, it totally makes sense that they turned out like they did. The smoke flavor really was great with the deviled egg recipe, so I will definitely be doing it again... But starting with uncooked in-shell eggs on the smoker next time.
  10. Ribolator Mileage

    I guess I need to scoot on over to Keith's FB page (and full website now?) and get some of those puppies on order? Gotta love the Octopus logo/mascot! Rock out out with your Oct out!
  11. Ribolator Mileage

    I don't have the Rib-o-lator, have been tempted to get one for a long time, BUT wondered if it would play out just as you've described. Have the fill-it-n-grill-it, which works great for smaller stuff... And the Octo-Forks for anything BIG (or multiple peices of small/medium stuff. since I have the F'it-n-G'it and the O-Forks... what would I "need" a ROL for? I could see maybe getting some meat and potatoes and other veggies or other meats all going together... Like a 'complete meal' going at the same time...? Or maybe a bunch of ribs and chicken parts and sausages... but how much more than the O-Forks can handle? i vaguely remember seeing something new and shiny similar to a ROL on the KJ FB feed the other day... Thinking it was from Bobby himself? But can't find it now. Appeared as if a KJ version of something similar to a ROL might be in the works? So I may need to go through this whole thought process again.
  12. Pork Boston ButT Country Style Boneless Ribs - Help

    I started using them for "pork burnt ends" too. Had trouble finding Pork Belly when everyone was going nuts over pork-belly-burnt-ends, and resorted to CSR's. Really pleased with them too!!! Usually look for the thickest cut packs without the bone. No-bone is contrary to my normal preference, but I cube the meat when it's raw, so just makes sense to use boneless. I typically cube them 1.5-2" chunks(raw), get a good coating of rub, let sit for a few hours to overnight, then smoke on two or three rack levels, with deflector in. Once they've got a good smoke, color, bark and look "done", I throw them in a disposable foil pan, dump sauce and some beer in pan, and let braise for a while. Stir/flip/rotate around a few times until they get good and sticky. Rub = Runnng Wild Pork Candy. Sauce = Blues Hog Original.
  13. Big Joe Rotisserie DownUnder

    That is an awesome "carousel"! Very cool. They've got a cool looking little tumble basket too... http://www.thebbqstore.com.au/p/cyprus-grill-chestnut-castanea-rotating-cage-bbqca/BBQCAGE
  14. The $599 Classic is probably that price because it's the discontinued BLACK version. Funny thing is that would make me want it much more. Could replace my black Vision Classic to have a pure-bred KJ TriFecta(with twin babies). Have a black BJ and two black Jr's. Nothing wrong with the Vision, but for six-bills, I would love a black Classic.
  15. Hibachi Grilling

    Lodge Sportman's Grill is just about the best bang for your BBQ-Buck if you want something nostalgic and really functional. http://www.lodgemfg.com/use-and-care/sportsmans-grill-use-and-care http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27835_-1?gclid=EAIaIQobChMIu5bN65Sh1QIVhGZ-Ch0YnQ91EAQYASABEgJ9O_D_BwE https://www.amazon.com/gp/offer-listing/B00022OK2A/ref=dp_olp_new_mbc?ie=UTF8&condition=new
×