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Bigzamboni

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  1. Like
    Bigzamboni reacted to slap1914 in Fireboard compatible with Thermoworks Pro-Series Probes?   
    Yes the pro series probes work with the newer Fireboards. There is a setting in the fireboard software to select the probe type.
  2. Thanks
    Bigzamboni got a reaction from lnarngr in Everdure 4k   
    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.
  3. Like
    Bigzamboni reacted to T_om in ASH BASKETS   
    Yep.  And not just for long cooks.  I fill it full every cook.
     
    Here is a shot of the 37 buck basket after an 8 hour cook and a 700°F burn-off cleaning cycle after the cook finished.  And this is cheapo Western Premium lump from Wally World.
     
    This shot was after I had already taken the basket out, shook out all the ash and small stuff, then put it back in ready for the next cook.  This is how much lump is left.
     
    And although the basket could have been considered "full" when I started, I actually could have gotten a lot more in there if really needed... but experience with the basket told me it was unnecessary to have it absolutely topped up for this cook.
     
    Tom

  4. Like
    Bigzamboni reacted to T_om in ASH BASKETS   
    Kick Ash Baskets, like the Slow'n'Sear, get a lot of marketing, er, hype.
     
    I got this for my KJ Classic II and it fits perfectly...  https://www.ebay.com/itm/Onlyfire-Stainless-Steel-Charcoal-Ash-Basket-for-Kamado-Kettle-Grill/273413922024?ssPageName=STRK%3AMEBIDX%3AIT&_trksid=p2060353.m1438.l2649
     
    It cost 37 bucks.
     
    A kick Ash basket cost 90 bucks at Amazon.
     
    That is a fifty-seven dollar difference for a basket to hold charcoal.  Both stainless, both hold charcoal.
     
    The hype apparently works.

    Tom
  5. Like
    Bigzamboni reacted to Charles Wagon in FOGO Marabu 20%off   
    Ditto! Plus, the old leave-it-in-the-shopping-cart-for-a-while-until-Fogo-sends-a-10%-off-coupon-code trick. 198 lbs of Marabu on the way for $198 delivered. Pretty good deal!
  6. Like
    Bigzamboni got a reaction from Golf Griller in Labor Day Charcoal Sale/Deals-Post Here If You Find Them   
    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.
  7. Like
    Bigzamboni got a reaction from Chasdev in Can I replace Oak with another wood for smoking and not impact flavour?   
    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.
  8. Like
    Bigzamboni got a reaction from KismetKamado in Go to recipe for Montreal Smoked Meat   
    To those not familiar, it's very similar to pastrami, though the seasonings are a bit different.
     
    There are a number of pastrami threads that come up. The process would be similar. 
  9. Thanks
    Bigzamboni got a reaction from pesto3 in Halloumi and carrot balls   
    Is this the recipe from The Telegraph? Looks like something I need to try the next time I'm making falafel instead of cooking the halloumi on its own.. though fried or grilled halloumi certainly is delicious.
  10. Like
    Bigzamboni reacted to pesto3 in Halloumi and carrot balls   
    The name pretty much sums it up. Smoked and fried on the Kamado. These were delicious!!

     
    served with a roasted garlic aioli 
     

     

     

     
    cheers! 
  11. Like
    Bigzamboni got a reaction from skreef in Kamado baked Banana Bread with Flambéed Banana Rum Sauce   
    I  have been meaning to try this with pecans. I thought about putting some in this time around, but my sister was thinking of stopping by and she can't have nuts due to a low-copper diet.

    If you make it in a loaf pan, the cook time will likely be a bit longer than the ring, but from your posts, you seem to know enough about baking to know that pan shape can affect cooking times.
  12. Like
    Bigzamboni got a reaction from ckreef in RO on sale at Lowe’s (Canada)   
    Very true that it all comes down to the cooker or how you are going to use it. For a long,  low-and slow cook, one is more likely to fill the firebox completely and for that volume is a good measure, I agree. For short or medium cooks, this isn't as necessary, and I personally try to use as little charcoal as will get the job done to keep my charcoal costs down.
     
    I suppose it comes down more to interpreting the results to choose what best suits yours needs. A pound for pound heat output test might be more useful to someone who regularly sears steaks but isn't loading their cooker to the max. Ash production can be a big issuen issue for airflow reasons on long cooks depending on your smoker but not as much of an issue on medium, and little effect on short cooks. Someone might see a test where Charcoal X produced less ash than Charcoal Y and assume that Charcoal X is in some way better (in the case of briquettes especially, people tend to think it means less filler, which may be true), but you need to consider also the total mass involved.
     
    Now that I've been thinking about it, I think the test that that I saw that bugged me a bit was for briquettes where they were counted out but due to varying sizes, neither weight nor volume was consistent across all the samples.
     
    But that's enough OT for this thread. Hopefully some more of our Northern Neighbors got a good deal on some lump. I know they often get the short end of the stick when it comes to hot deals.
  13. Like
    Bigzamboni got a reaction from Golf Griller in Kamado baked Banana Bread with Flambéed Banana Rum Sauce   
    I must have screwed up the links somehow. I tried embedding them from my google drive so they'd be in the post in line with the steps as opposed to all at the end.  I see them when logged into Gmail, but when I log out, they are gone. I tried moving them to a public album, but can't edit the links now, so here they are, hopefully in the right order
     

     





     
     







  14. Like
    Bigzamboni got a reaction from Ron5850 in Kamado baked Banana Bread with Flambéed Banana Rum Sauce   
    I must have screwed up the links somehow. I tried embedding them from my google drive so they'd be in the post in line with the steps as opposed to all at the end.  I see them when logged into Gmail, but when I log out, they are gone. I tried moving them to a public album, but can't edit the links now, so here they are, hopefully in the right order
     

     





     
     







  15. Like
    Bigzamboni got a reaction from ckreef in Kamado baked Banana Bread with Flambéed Banana Rum Sauce   
    I must have screwed up the links somehow. I tried embedding them from my google drive so they'd be in the post in line with the steps as opposed to all at the end.  I see them when logged into Gmail, but when I log out, they are gone. I tried moving them to a public album, but can't edit the links now, so here they are, hopefully in the right order
     

     





     
     







  16. Like
    Bigzamboni got a reaction from daninpd in Kamado baked Banana Bread with Flambéed Banana Rum Sauce   
    I must have screwed up the links somehow. I tried embedding them from my google drive so they'd be in the post in line with the steps as opposed to all at the end.  I see them when logged into Gmail, but when I log out, they are gone. I tried moving them to a public album, but can't edit the links now, so here they are, hopefully in the right order
     

     





     
     







  17. Like
    Bigzamboni got a reaction from Scott Roberts in Kamado baked Banana Bread with Flambéed Banana Rum Sauce   
    I must have screwed up the links somehow. I tried embedding them from my google drive so they'd be in the post in line with the steps as opposed to all at the end.  I see them when logged into Gmail, but when I log out, they are gone. I tried moving them to a public album, but can't edit the links now, so here they are, hopefully in the right order
     

     





     
     







  18. Like
    Bigzamboni got a reaction from Golf Griller in Kamado baked Banana Bread with Flambéed Banana Rum Sauce   
    This cake recipe is a work in progress. The base started as a Banana Bread recipe. Since it bakes up differently in a bundt or ring pan than a loaf,  I'm always trying different modifications to get it "just right" This is one of them. Name needs work maybe. I suppose you could call it a Bananas Foster cake if you served it with vanilla ice cream. 
     
    It's my first time baking on my KJII, so for this month's challenge, I wanted to bake something that a slightly smokey taste might pair well with, if it came out that way. I was thinking either a bourbon cake or banana bread/cake. I decided to go bananas on this one.
     
    I weigh my ingredients for the most part, except for the small quantity ingredients like salt, baking powder, etc.
    (I doubled my recipe to cook one inside, just in case it came out too smokey, which is why the numbers of eggs, bananas, etc. from the photos won't match up)
     
    215g all-purpose flour
    1/2 tsp cinnamon
    1/2 tsp salt
    1 tsp baking soda
     
    150g white sugar
    75g brown sugar (I used light, but dark works as well)
    2 large eggs (I'll probably add an extra egg yolk or two the next time I make this, since I want it a bit gooier than it's been coming out in the ring shape)
     
    4-5 bananas (roughly 450-500g with peel, depending on the size) very ripe - little yellow left, mostly brown/black OR grill them like I did
    45g sour cream
    100g canola oil (or other vegetable oil)
     
    350 degrees Fahrenheit for about 40 minutes is what It's been in my electric oven.
    I had the Kamado running around 335 and took it off after about 50.
     
    Usual sauce recipe
    1/4 cup spiced rum
    2 tbsp butter
    4 tbsp brown sugar
     
    This time I added 1 mashed, grilled banana and the rum was closer to 1/3 of a cup. I needed to add 2 more tbsp of brown sugar to help thicken it up more.
     
    In the nature of this being a Kamado cooking challenge, I used bananas that weren't quite as ripe as I'd like, and grilled them so soften them up. (As a side note, grilled bananas or very ripe plantains are an easy but tasty dessert to serve at a cookout) When the peels start to split, they are done. Let them cool a bit, then slice open the peel, scoop out the now very soft banana and mash them up. They might look a bit more liquid than just having ripe bananas, but it'll turn out fine.


     
     
    Combine the flour, baking soda, salt, and cinnamon in a bowl and set aside.

     
    Whisk the sugar and eggs until slightly frothy.

     
    Add in the mashed bananas, oil, and sour cream. Mix well.
    Slowly fold in the dry ingredients. Depending on how mashed the bananas are, the batter will be a bit lumpy. 
     
     

     
     
    Fill into a greased/floured pan. The spring form pan went onto the KJ at about 335*F. The fancier Nordic Ware went into the oven. Didn't want to risk as darkening on that since it's not mine.

     
     
    If it had been a flat bottom pan, I would've kept this side up. 
     

     
    Alas it has grooves, so I flopped it out.
     

     
    After it cooled, it was time for the sauce. It's optional I suppose, but very good. Melt the butter then add in the brown sugar and stir together.

     
    If using, add in the mashed banana.
     

     
    Cook it down a bit, stirring constantly. Then add the rum. When it starts to bubble, light it up. You'll want to have the lid for the saucepan you use handy to put out the flame at some point.

     
    I ended up going at it with a stick blender to make it a bit smoother. Probably easier to do that beforehand.
     
    Spoon the sauce over the cake. And let it cool. It'll thicken up.  Someone cut into it while it was cooling



    I needed a new money shot, so I had to improvise. Heated the copper sauce pan, poured in a couple tbsp of rum. Lit it, then spooned it back over the plated slice of cake.
     

     

  19. Like
    Bigzamboni got a reaction from daninpd in DANG!!!!! Just missed out on this!!!!! New Classic II at Lowes for $400!!!!   
    I ordered one at $600 on Saturday for pickup, to reserve it, not expecting it to last but not sure if I really need it.
     
    Today I went to check the dimensions on the box to determine if I should pay delivery or rent a truck. Down to $299.75 and I had a 10% off coupon. Bought 3 just because... Now to see if I can get the price on the $600 one that I didn't pick up yet adjusted.. and figure out where to put the extras temporarily.

  20. Like
    Bigzamboni got a reaction from ckreef in DANG!!!!! Just missed out on this!!!!! New Classic II at Lowes for $400!!!!   
    I ordered one at $600 on Saturday for pickup, to reserve it, not expecting it to last but not sure if I really need it.
     
    Today I went to check the dimensions on the box to determine if I should pay delivery or rent a truck. Down to $299.75 and I had a 10% off coupon. Bought 3 just because... Now to see if I can get the price on the $600 one that I didn't pick up yet adjusted.. and figure out where to put the extras temporarily.

  21. Thanks
    Bigzamboni got a reaction from Bgosnell151 in Restaurant Depot   
    It's probably cheaper to just apply for a business license as a sole-proprietorship to get a sales tax collection certificate. In NJ it's free to do so. A quick search of Google comes up with $25-50 in MA to register a "DBA Certificate" valid for 4-5 years, depending on your county.
  22. Like
    Bigzamboni got a reaction from freddyjbbq in Restaurant Depot   
    It's probably cheaper to just apply for a business license as a sole-proprietorship to get a sales tax collection certificate. In NJ it's free to do so. A quick search of Google comes up with $25-50 in MA to register a "DBA Certificate" valid for 4-5 years, depending on your county.
  23. Thanks
    Bigzamboni got a reaction from Bgosnell151 in Beef Cheek Plan   
    I've only done been cheeks a couple times, but I smoked them for a couple hours with my standard beef rub to get the bark going, wrapped in foil (didn't add liquid, IIRC) and then unwrapped to firm up the bark.  Came out great. Since you'll be using in empanadas as opposed to slicing, the bark won't be as important. If you wrap it with the red wine and Worcestershire, it'll be like braising it, so no real risk of the meat being too dry unless it dried out during the smoke. Should turn out well.

    Maybe now I need to go find some cheeks and try a smoke + braise with green chili sauce 
  24. Like
    Bigzamboni got a reaction from JoeC in DANG!!!!! Just missed out on this!!!!! New Classic II at Lowes for $400!!!!   
    I ordered one at $600 on Saturday for pickup, to reserve it, not expecting it to last but not sure if I really need it.
     
    Today I went to check the dimensions on the box to determine if I should pay delivery or rent a truck. Down to $299.75 and I had a 10% off coupon. Bought 3 just because... Now to see if I can get the price on the $600 one that I didn't pick up yet adjusted.. and figure out where to put the extras temporarily.

  25. Like
    Bigzamboni got a reaction from TKOBBQ in DANG!!!!! Just missed out on this!!!!! New Classic II at Lowes for $400!!!!   
    I ordered one at $600 on Saturday for pickup, to reserve it, not expecting it to last but not sure if I really need it.
     
    Today I went to check the dimensions on the box to determine if I should pay delivery or rent a truck. Down to $299.75 and I had a 10% off coupon. Bought 3 just because... Now to see if I can get the price on the $600 one that I didn't pick up yet adjusted.. and figure out where to put the extras temporarily.

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