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Everything posted by Phatman

  1. I agree with JDEaston. The reverse sear on thicker steaks is a great way to go. Produces a pink steak all the way through with no grey line. On thinner steaks like a flat iron, grill to 500 steak on for 2 minutes, flip then 2 more minutes, then close everything down and let it ride for another 6-8 minutes depending on thickness and how done you like your steak.
  2. Couldn’t agree with DerHusker more. The reverse sear produces a great tri-tip every time.
  3. Thanks for posting that it’s available again. Not sure why people feel the need to comment on the ingredients list as well as what is and isn’t acceptable to them.
  4. That is one legit cook right there.
  5. I bought some last year on clearance, I liked it as well. It’s 7.88 in my area.
  6. I subscribed and watched the spun shorties video, even better with your commentary!!!
  7. Glen, you are legit man. Those look amazing, the bark you create on your Joe apperars to be the best I have seen. I’m going to have to subscribe to your channel. How long does it take to get up to temp putting the deflectors in right away?
  8. The bark on those is absolutely amazing. I can’t get bark half that good. Impressed
  9. I have wrapped ribs and brisket without this happening. However tomato sauces will do the same thing to aluminum foil. https://amazingribs.com/more-technique-and-science/more-cooking-science/reactive-pans
  10. I saw 30lb bags, but they were just regular royal oak not the xl stuff. I plan on trying it out, I just happened to be on a work trip and couldn’t pick any up.
  11. Saw this at the Wal-Mart the other day. $15 for 16lbs. Anyone tried it yet???
  12. The problem with that, is the grease has to go somewhere. I’ve cooked a few different briskets that way and ended up with grease in my ash pan, which is also no good. I’ve turned to aluminum drip pans or high temp cleaning of my deflectors.
  13. So they did send him the answer. Thanks Ben S.
  14. Did you call Kamado Joe? Did you follow up with them after getting an email that didn’t fix your problem to your satisfaction? Or did you just take a dremel to your $1k grill? Dr Smoke please don’t follow mishmosh example. Please call Kamado Joe. Just my 2 cents.
  15. Buy the $60 grate, and don’t use it. Use the KAB. A grate you don’t really use will last through numerous bowls.
  16. I find it extremely difficult to believe that the ash catcher caused anything to crack. Besides isn’t the cure for a cracked base the new multi piece base?
  17. If you subscribe to Thermoworks email/newsletter, you will get updates as to what’s on sale. It seems to me the thermapens are on some kind of sale pretty regularly.
  18. Thermoworks is the company. I bought my thermopen in I similar sale, I could not tell what category mine was(refurb, return, demo...) It came with the warranty, and when I had an issue 20 months in they replaced mine-not repaired but replaced. These are being sold by the manufacturer, there is no risk whatsoever.
  19. Those tables are nice, but personally I wouldn't buy a grill based on what table it will fit in. I would buy the grill, and figure the table out after the fact. As St1brew said you can have built, or build your own table. The BGE's are nice grills, but I wouldn't trade my Joe for one, ever. The other thing is there are plenty of crafty people on here that have built tables and modified grills to fit into tables, I'm sure you'd get some ideas once you have a grill. Just my 2 cents.
  20. Yeah, just like the joetisserie, the new hinge and the new vent cap. Hype that never materialized.....great things take time. It will happen.
  21. Phatman


    Pretty sure you just need to let it cool enough to slice, at least that's how I do it. I've got one on the BigJoe now.
  22. Got one today in Colorado Springs. On Walmart's website I had to change locations to get the right price, some stores offered a 50% "pick up" discount. $150 out the door seems pretty good to me.
  23. What grill did you cook those very fine looking ribs on?
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