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About dfy8811

  • Birthday 05/26/1982

Profile Information

  • Gender
  • Location:
    New York
  • Interests
    Grilling, Skiing, Beer, Family
  • Grill
    Kamado Joe

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  1. What mesh size black pepper do you folks use for BBQ Rubs? I know I want it on the courser side but would be great to get your suggestions. Thanks.
  2. Grape seed oil is very light with a high smoke point...it's what I use. Sent from my iPad using Tapatalk
  3. These guys are over 2.5lbs over 2 inches thick... Sent from my iPhone using Tapatalk
  4. So I'm lucky enough to have a friend who is a wholesale butcher serving restaurants in the NYC area. Splurged on some High Choice / Prime Tomahawk Rib Eyes. Paid roughly $15/lb. Curious on what others pay for these things. Never tried the reverse sear so thinking about trying it on at least one just for testing the results. What temp would you start out on? Thanks for the help and HFD to all those Dads out there! Sent from my iPad using Tapatalk
  5. Agreed. The heat distribution of cast iron isn't an issue in an oven or Kamado. If I was using a cast iron indoors to sear a steak, I'd throw the pan in the oven beforehand anyways for that reason. I'm concerned about the seasoning issue but I've ordered it anyway. I'll probably tend to use this pan for burgers, bacon etc. (lower temps) rather than going nuclear on a steak. I'd end up using my flipped grill grates for going nuclear.
  6. Thanks for the heads up...I have a BJ so should be OK. Sent from my iPhone using Tapatalk
  7. Does the KJ CI griddle hold up any differently to sear temps than any other CI pan? Sent from my iPhone using Tapatalk
  8. Curious if anyone else has this and had any thoughts on it: https://www.amazon.com/Lodge-P14P3-Seasoned-Baking-Pizza/dp/B0000E2V3X Saw it being used on one of Raichlen's Project Smoke episodes. He uses it as more of a serving platter. I like to buy things that can serve double duty. Figured I can use this as cast iron griddle on top of the accessory rack, pizza pan, and cool (albeit heavy) serving platter. On certain cooks it could go straight from the grill to the table. Would love any thoughts.
  9. Sent from my iPhone using Tapatalk
  10. Thanks. Hadn't seen it up there. Just placed an order for one. Mine will be ready to ship beginning in June 1st.
  11. CC - so you buy the hose attachment and just buy the disposable propane tanks? Pardon my ignorance here but I'm over using the starter cubes and my old BBQ lighter always seems to go missing.
  12. Is there a MAPP torch you recommend?
  13. Can folks recommend one? Not looking for huge torch.
  14. I've seen somewhere that these were being sold by a dealer. Does someone have a part number for these yet so I can see if my dealer can order them? Anyone know what price they are selling for?
  15. So is it a consensus that everyone likes this product? How do folks adjust their cooking temps for this? Is the end product any different or does this simply help out with increasing volume? Had my first spin on the Big JT this past weekend and while I couldn't notice a discernible difference in the end product/taste being on the BJT, my cook had uniform color and honestly less babysitting which was a plus.
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