bwarbiany

I am, but just stocked up on 240# of lump at the Laguna Niguel road show. If you had a Big Joetisserie, I might be there. But I only have a Big and a Jr, no Classic.

I hope the Laguna Niguel road show is starting today as expected... I need charcoal and now have a car big enough to bring a bunch home.

A little disappointed in the delay, as I hoped to have a Christmas party around Dec 3 and use the BigJoetisserie to spin a prime rib for it... But I understand. I guess it's going to have to be a Christmas present for me then

That's a great dish to kick off this month's challenge. Very inventive! And I'll bet they tasted amazing too.

I may or may not have lost a bit of arm hair on this cook lol! Yeah, they were done quickly. Being small and thin, I always worry about getting them just right. I hit them HARD over that massive flame for only ~30-40 sec per side and then moved them up above the deflector. Held them there indirect to finish. In the end, I ended up with them just about perfect. Possibly the best lamb cook I've done so far (granted, I've only done lamb maybe 4-6 times now).

What was most important was that my girlfriend said it is the 2nd-best thing I've ever cooked for her... ...still doesn't compare to my tri-tip

Not sure if I'm the only one with this problem, but I can't reply to the Challenge Entry thread to add my entry. I was able to post it in the main Cooking forum, and obviously was able to reply to this forum, but cannot reply to that message. FYI.

My August challenge entry. Lamb Chops marinated in EVOO, oregano, garlic, S&P. Grilled hot and fast. Served with a greek salad.

I'm jealous, and I wish you great luck and great hiking!

To make matters worse, I can get a new vision B kamado for 400 bucks. Needs a deflector... so while a part of me likes the BJ for 1200 at the Roadshow, 400 for a smaller 18" kamado is hard to resist. 800 dollar savings... could put part of it towards a 26" kettle for large meals.I tell ya, this is conflicting. Do what is right for you and your budget. Doubtful you'd regret a Big Joe, but I regularly cook for ten or more and rarely find myself hurting for cooking space on my Classic Joe. I'd love to have the extra real estate, but in truth, I just don't need it most of the time. I'm not cracki

I personally think that voting for oneself is bad form in this type of competition. Obviously I take great pride in most of my entries. I choose recipes or concepts that I think will be unique, innovative, and visually appealing. And I want to get votes, of course, because this is a competition and getting to 2nd/3rd place is a lot more fun than just getting a participation point. But I as well just don't feel comfortable voting for myself, even when I think my dish is really a contender. I don't know that there should be a "rule" against voting for yourself, but I do think there should be an

Looks good! I've been thinking of roasting shi####o peppers recently, as I've had them at several restaurants and they're delicious. First time I've seen them done on the grill though...

I feel like I under-bought last time... Having a 2D Jeep Wrangler doesn't lend itself to cargo capacity, and I wasn't going to suggest to the girlfriend that we put charcoal in her Bimmer... Still, I walked away with 160 lbs. Only used 40 so far, but I'm sitting here checking the road show schedule each month to see when the next one close enough to justify stocking up again for the winter will come

There's another tip that I'd heard of but hadn't tried. One day I was trying to bring my Jr up to temp. It was relighting used charcoal for just a quick cook, and it was not cooperating and coming up to temp. My girlfriend was over and I wanted to get to cooking and not keep her waiting. So I grabbed a hair dryer and an extension cord, aimed it in the bottom vent, and VERY quickly I had a roaring fire. I was shocked at how well it worked. So a cheap hair dryer from Walmart might be a good way to get up to temp quicker. If you want to spend a little more for battery power, there's t

Why not? I mean, the simplest (and totally valid) answer might be that you just don't think it'll come out how you want brisket to come out... I'm pretty consistent at making "fair to good" brisket, the sort that makes me feel like I shouldn't even attempt to order brisket at most BBQ restaurants here in SoCal. But it's hit or miss on "great" brisket. One of these days I'm going to give this a shot on maybe a ~6-7 lb flat and see how it works.