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Everything posted by Bigzamboni

  1. Saw your other post and sent a PM before I saw this. This answers my question about the adapter plate. I'm interested.
  2. Only the Akorn Jr is left, but I'm unable to edit my post. Everything else sold leading up to July 4th
  3. It seems to be available from a company called Woerner Farms that has various locations in the Gulf Coast area. http://woerner.com/shop/cuban-charcoal/details/ Pricing is similar to what Fogo was selling it at when it wasn't offered on sale. Also a place to start if looking to get a large amount, as maybe they could cut a better deal when shipping a pallet or more. Digging for some info I found this: https://www.cubatrade.org/blog/2019/6/9/yt69n8siij03ylzethfvxup85o1fwg
  4. I'm tempted by the strip loin every year and bought one the past two years, but after trimming off the fat cap, I'm not sure the savings are big enough over just buying the prime strip steaks which are better trimmed when I wabt them. Saving my freezer space for the $5-6 Choice rib roasts that are available in my area towards Christmas seems to be the real deal for me.
  5. Thanks for the confirmation. Did a little more digging and was pretty sure they would, but a positive response before spending $149 is always nice. Pretty sure I'm going to replace the broken Chef Alarm with a fireboard.
  6. My chef-alarm bit the dust. It doesn't turn on when I want it to, but sometimes turns on by itself and starts beeping (usually in the middle of the night), so I now need a new thermometer. I've been looking at the Fireboard. The old versions only accepted RTD probes and were not compatible, that much I was able to find on Google, but I couldn't find anything confirming that the pro-series probes work with the newer Fireboards that also support 10k and 100k thermistors. I have a number or pro-series probes already, so getting the basic unit with no probes and the Black Friday deal of a free 1" and 3" probe that I don't have is tempting, if I can use my existing air probes and long L food probes. Anyone have insight for me?
  7. If you want pulled lamb, I'd suggest going to the front of the animal and trying the shoulder. I've done pulled lamb from a shoulder a few times and it came out well. Unlike a pork butt where higher 200's are ok, definitely try to keep the temp under 250, since lamb tends to have much less marbling to help keep it moist.
  8. I'm pretty sure this sold. I saw it on Facebook for a while for a higher price than here. It disappeared after a couple weeks.
  9. Definitely correct, but also the filthy rich who can afford It's endorser's restaurants. It's being endorsed by Heston Blumenthal who has multiple Michelin starred restaurants. At his 3-star restaurant the tasting menu costs £325 (≈$400)per person. You can soon reserve for the $500 per Person holiday meal season. $2700 is peanuts to the filthy rich who buy all the latest gadgets and that's the target market for sure.
  10. 235 sold on the cheap basket. 10 reviews on ebay. The only negative is from a guy who bought it for a Vision K24 and complains it's too small, but that's his fault, since the description lists K22 but not K24, so obviously it would be small in a 24" kamado. Good enough for me to try it out. Materials wise, I can't imagine the cheaper one is any worse just because it is presumably made in China. KAB is made in India, so not like it has some "superior because Made in USA" aura behind it . I have "bought once, cried once" for a number of items and agree that it can be a good philosophy. I have looked at the KAB and my personal opinion was that it was a luxury item whose cost wasn't justified to me. Many others have more disposable income than I do and can justify it. Great for those people. Maybe it's a bit smaller than it could be to fit the maximum amount of charcoal, but as T_om points out, it seems to hold more than enough for most cooks. If there is some rare occasion where the CAB's (Cheap-###-Basket) capacity is too limited when compared to the KAB, I can just not use it and use my hands to pick out the coals after.
  11. Thanks for sharing that item. Added to my eBay watchlist for the next eBay Bucks promo. I personally couldn't justify $90 for the KAB, but $37 is much easier to swallow, especially when I have some eBay gift cards that I got at a discount.
  12. Thanks for the tip on the extra 10% off. Went for three bags after some debate.
  13. I'm sitting on 7 bags of KJ big block from a roadshow and 50-odd bags of Stubb's briquettes. That should last me quite a while, yet I'm tempted to try a bag or two of this... :B
  14. The inventory numbers aren't always accurate on seasonal/clearance items. Especially on things like this, if it gets down to low single digits, could be things like ripped bags that weren't zeroed out in the inventory when disposed of, for example. Sometimes things get sent back to the distribution centers at stores that have less space. Keep in mind, at $16.96 for 30lb vs $9.87 for 15.44lb, you're saving 7.4 cent per pound, or about 13%. The time/cost of hunting down 30lb bags might not actually be worthwhile. $11.10 savings on 5 bags might not be worth the time and gas, depending on how far the store is.
  15. I saw a few Walmarts that had 30lb bags of Royal Oak lumpmarked down to $13. Around me the availability of those was slim to start with though.
  16. Seems to be sold under a few different names. Some of the Amazon reviews mention a cracked firebox after a short time and lacking warranty support. If you go for it, I'd buy it on a credit card that offers extended warranty, if you have one that offers it, for back-up protection.
  17. You can wrap it to get past the stall if you'd like. I personally don't, but some people do.
  18. I have never seen this product before but it is certainly relevant to my interests. :D I think I might have to search it out.
  19. Do you have time for a quick brine? While doing other preparations, for example. I've done a pickle-juice brine for fried chicken before, and since I have a bunch of jars of juice from last year's pickles crowding my garage fridge, I've been wanting to use it with grilled chicken. I have used some leftover liquid from Trader Joe's sweet & hot jalapenos on grilled chicken before, and it came out well. Pickle juice should work too, especially if you have some that are heavy on the garlic and herbs. Pound some chicken breasts to even out the thickness (or cut in half), give them a bath in some pickle juice (add some brown sugar if the juice isn't particularly sweet). 30-60 minutes should be plenty with the salt and acidity. If you have time, cook some brine with extra sugar down to a glaze for salty, sweet, acidic goodness. If you put "pickle brine grilled chicken" into google, I see some various results, so I'm not the only person with the idea, though some seem to marinate for what I think is way too long, since the acidity of the brine would start to mess with the chicken if you do it too long. if you are trying to impress someone tonight, maybe save this idea for later, just in case.
  20. https://brickseek.com/walmart-inventory-checker/?sku=896217027 It's not always accurate for the stock number, especially when it gets lower and on seasonal/clearance, but it will be for the price. It Hatfield *may* have 4 of them for $13 each and Willow Grove supposedly has 8 at the standard $16.98. Audobon, NJ may have 9, and NJ doesn't charge sales tax on charcoal. Could be others. I just searched a ZIP for both Collegeville and Philadelphia.
  21. A 1-day rental of a mid-sized pick-up ("Nissan Frontier or similar") from Budget this weekend came up at $37 including tax (insurance extra, if desired). Similar prices coming up on others. Maybe around $100 with the cost of gas. I think you'd be hard-pressed to find a way to ship an assembled table anywhere near that price. Now, if you don't have the time, or value your time highly.. You could maybe try to find someone with a pick-up and pay them to go get it. I occasionally see ads on Facebook marketplace at the like of people offering those types of services.
  22. Did you check BBQ Quebec? They have oak chunks on their website. There is one in Laval and seems to be one in Little Italy now too. Also at Home Hardware you can get Maclean's Barrel Chunks (might have to order online in advance, depending on if your nearest store carries them). These are cut up bourbon, rum, and wine barrels made of White Oak. I've gotten a few bags of those in the past when they were sold in the US at Cabela's. They have a faint scent or bourbon when fresh but burn like oak without any extra discernible taste.
  23. Both phrases are used to some extent. My personal favorite from what I have tried so far in my visits to Montreal is probably "Smoke Meat Pete" but I think "smoked meat" is probably more common. Even among the Francophones "Smoked Meat" seems to get used as often or more than "Viande fumée." I opened the cryovac and dry-brined a brisket to smoke on Sunday until the rain decided to come early. I was going to smoke it this afternoon, but now I think I might have to mix up a brine bucket and cure the flat and smoke only the point for some burnt ends.
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