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About Kampkand

  • Birthday 10/08/1973

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  • Gender
  • Location:
    Ontario, Canada
  • Grill
    Kamado Joe
  1. I highly recommend marking it somehow so that it's clearly not meant for grinding coffee... Especially if you use it to grind anything really spicy. Call it the voice of experience...I make my own chili powder, grinding up chilies in a grinder that looked very similar to the one we used for coffee at the time. You can probably figure out the rest. Let's just say that pot of coffee was significantly better than usual at waking people up... Lol I hear what you are saying. Luckily I don't drink coffee, but I would have loved the extra bite!
  2. Thanks, what is this bourbon sauce you speak of? I need to try some. I'm sure a good time will be had by all, it usually is[emoji41]
  3. Thanks! Well if I don't catch fish, I certainly will catch a bunch of beers! Lol
  4. We are going for lake trout and white fish mostly.
  5. Thanks! The recipe is in the video, it is 1 cup of brown sugar, 1/2 cup of kosher salt and 1tblsp of pepper I believe. Here is the link to the video.
  6. Thanks! You know, I never did take an IT of it. I guess I probably should have.
  7. Yes I am freezing it. Part two is for an ice fishing trip that I'm going on this coming weekend. There is 16 of us going. I'm sure it won't last long. The first one, I'm freezing it for at home.
  8. lol thanks! It took extreme will power not to eat any of part 2. I had it all sitting on the counter cooling off and the aroma coming from them was amazing!
  9. Hey no problem, it's in the mail. Lol
  10. Thanks, the first one was smoked for 2hrs and the the second batch were thicker, so I decided to cook them for 2 1/2hrs.
  11. So here's part two... Just enough room on the Big Joe This one is pepper encrusted. This one is lemon dill And this one is lemon pepper. It's going to be a great weekend!
  12. I saw John's video on smoked salmon, so I wanted to try it out for myself. I'm going ice fishing this weekend and wanted to bring some up for the guys. I did a test run before I made the rest... It's amazing how much liquid that the dry brine takes out of it. Held the temp at just over 150° That turned out great!
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