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About Tarheel

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  • Gender
  • Location:
    Richmond, VA
  • Interests
    Cycling, racquetball, cooking on the kamado, cooking in general.
  • Grill

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  1. Sure looks good, both the meal and your deck! There's too much pollen in my yard to try anything similar, hopefully soon though. Interesting how you slice the rib eye before serving. I do that with NY Strips, but have never done it with rib eye. I'll have to try it next time I grill a rib eye; it makes quite a difference with NY Strips.
  2. Really? That's a shame. I get mine at the local Costco which always seems to have them in stock.
  3. John, those look fantastic. You're making me hungry!
  4. That looks fantastic. Flank steak is one of my favorites, such a wonderful beefy taste. When cooked properly few steaks taste better.
  5. Yep, my gasser was gone from the premises within a few months of Kamado acquisition! Chops look great!
  6. Thanks for posting. As others have said how it tastes matters way more than how it looks. I like your idea of using the balsamic vinegar, I think I'll give that a try too.
  7. Yep, smoked meatloaf is one of my favorites. Tasted twice as good as oven cooked. Try John's recipe sometime, it's a favorite of mine.
  8. Cooking for a crowd is something I usually botch, but here are my suggestions based on those botches! I would build the fire across the entire diameter of the big joe, and bring it to 400 degrees with lid closed. As you begin cooking you'll be opening and closing the lid frequently and all that oxygen will drive your temps even higher. I would not use heat deflectors. Lid closed except for when you're flipping the burgers, putting on cheese, etc. If you leave the lid open the fire will get away from you. Cheese usually melts in 60-90 seconds under these conditions for me with the lid closed. Be glad you don't have a griddle, if you tried to cook that many smash burgers the amount of fat rendered would be unbelievable and would make cooking very difficult IMO. However, if you have grill grates you could use the flat side as a griddle and the slots would take care of the grease build up. I hope this helps and good luck with the cook!
  9. I agree, KJ is very neutral tasting to my palette. RO is the brand that has a distinct taste in my opinion, not bad necessarily, but I can pick it out.
  10. I'm jealous of your man cave party deck. Very nice!
  11. Kiln shelves work well, and are available in various sizes, full rounds and half rounds. https://www.euclids.com/index.php?cat_id=152
  12. I would try rigging up something similar to the Vision bracket they sell with the Vision lava stone. You wouldn't need it to stretch all the way across the grill like the Vision bracket, but just come out far enough to catch the edge of the stone. Failing that, it looks like Vision sells the stone & bracket for your model online for only $24.99. You could just buy that, use it until the stone breaks or gets gunked up, and then replace the stone while continuing to use the bracket. At the same time you could buy a half round stone from Euclids and use that for those times when you're doing a two zone cook (steaks, etc.). The half round will work with the Vision bracket. In my cooking i probably use a half round by itself more than I use my two half rounds together.
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