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cschaaf last won the day on July 23

cschaaf had the most liked content!

About cschaaf

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  • Gender
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  • Location:
    South GA
  • Grill
    Kamado Joe

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  1. Fathead Crust Pizza

    Those look delicious, @Steve fort CollinsGlad you found an alternative that works!
  2. What about canning them? If you need to bag 'em, maybe try to put them in the bags, then lay the bags flat in the freezer. Leave the bags long enough that you can fold the open end up over the top of the flat. When frozen, pull them out and seal them.
  3. Just got a call from the boss and will have to do a quick trip to KC then Minneapolis next week. I'll be on the ground in KC for about 24 hours. Should be there for at least 1 lunch, maybe 2, and one dinner. Never been to KC. Anyone have any BBQ restaurant suggestions? Plenty to choose from - I need some help narrowing it down Thanks! ETA: I should add some preferences to maybe help narrow it down. I'd love some brisket or pulled pork. Chicken would be next on my list, followed by sausage. My lowest priority would be ribs.
  4. https://www.instagram.com/p/BYjJfAnhVW7/?taken-by=weberfoods If Kamado Joe makes one, will they call it the Joe-ro-scope?
  5. I thought today was the day I'd get my mitts on a tri tip. It would have run be about 5x per pound what you paid, but I was willing to give it a shot. I had a long drive for work today and was going right past a farm that sells grass fed beef. On their website, they show tri-tips. I got to their market and looked through the refrigerated meats... no dice. Then looked in the freezers... nada. There was a sign that said if you don't see what you are looking for to ask. So I found a worker, "Do you have any tri-tip?" She looked at me like I had 8 eyes and said, "Tri-tip? I don't think so??? No... no, we don't have that." I went back to the meat cases to see what else I might want. I found another worker and asked him. He also looked at me like I was speaking in tongues. It was like they've never heard of it. I didn't think about it until after I left, but I should have pulled up their site on my phone and showed them what I was talking about. Maybe it was my northern accent in the rural south that was throwing them off.
  6. Thought someone might be interested in this - BioLite has a Kickstarter up for their new fire pit. You can also turn it into a hibachi-style grill. https://www.kickstarter.com/projects/biolite/biolite-firepit-see-fire-not-smoke/ Pretty cool looking. Not sure how practical it is.
  7. Pastrami!

    I keep wanting to try making my own corned beef and/or pastrami and keep chickening out. Let us know how yours turns out!
  8. Flames from the Uuni

    For the sake of your marriage, send me the Uuni Pro. I'll take one for the team.
  9. Planning first Pulled pork

    I'm that way - if I got one bite of that nasty stuff, I would put my sandwich down and be done with it. Yuck. I know, first world problems and all. I don't pour sauce or the drippings back into my pulled pork. I'll serve it with sauce, usually more than one kind, and let people choose their own adventure.
  10. Planning first Pulled pork

    I don't bother with the yellow mustard binder, I just put the rub on the butt directly and it sticks just fine. I put the drip pan below the butt to catch the drippings and toss them after the cook. I totally agree with @KismetKamado - I hate the weird stuff in my final product, too. The cotton gloves under the vinyl gloves let you pull out the weird bits and end up with more 'rustic' pulled pieces. It takes a bit longer, but it's worth the effort, IMO.
  11. I've never had to resize my iPhone photos. I don't edit, either. Straight out of the iPhone camera right to the forum. I have an iPhone 6, so maybe different models take different picture sizes??
  12. 50-60 mph winds

    Good luck up there! We had crazy winds here, but very little damage. Hurricane Hermine last year wasn't nearly as windy and there was a lot more damage. It must have taken out all the weak trees, so none were left to break this year.
  13. 50-60 mph winds

    We had that last weekend and my Classic was fine in its stand. It's close to the house, though, so that could have helped. Move it as close as you can and make sure the wheels are locked.
  14. I always do the back-to-back method - matching the thick end of one to the thin end of the other. They do come apart when you untie them, but at least it helps even out the cook. Never tried the fork scraping method. Might have to give that a shot.
  15. You've got a friend in me

    Good on you, @shuley! Great looking cook and very sweet to help out a friend. I've still yet to even SEE a tri-tip! I've been on a few work trips lately and have even stopped in stores on the trips just to try to find one out in the wild. No dice.