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About wallawu

  • Birthday 04/12/1988

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  • Gender
  • Location:
    Central Arkansas
  • Interests
    Music, good gin, the lake, wildlife, cooking, the gulf, eating, lounging.
  • Grill

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  1. I was thinking a cooler of water and add a little ice here and there to keep it cold. Seems like it would take days though.
  2. I'll probably end up doing this to the other pan we have and start off with crisco. Things slide around as soon as they hit it.
  3. As we all know, there's a big game next weekend, which means a big-time cook to match. I have a vacuum sealed frozen brisket that's around 15 pounds that I'll need to thaw out. I've not done this with such a large piece of meat, and some folks have me worried that if the outside ends up being too warm too long people will die. I don't have room to let it slowly thaw in the fridge, and it is hurt-your-hands frozen. Is there a certain method I should use? Surely a cooler full of water would be fine, right? Just don't know how long it'll take. Thanks for the help, folks! Edit: two weekends away
  4. It's not the prettiest thing, I don't use it as much as I should because of the whole two grills and a griddle thing, but it's getting there. It may not be beautiful (even though I like the bronze look on the sides) but it's getting to be pretty dang nonstick at this point. Crisco was a turning point for me. Enjoy your Sunday folks!
  5. Speaking specifically about burgers, you'd probably just want to do one grate and have a drip pan under them. That grease on those coals will really get some flames going when you open the lid. Others may have different results, but I've lost the hair on my arms a few times with burgers and no pan.
  6. Seems like you are correct! After getting the invoice from the dealer, I finally got someone at KJ. I can attach the invoice and just put "Don't have" in the serial number box when registering. Hope this helps someone down the road.
  7. I bought my Big Joe back in April of 2017 from a local dealer. I got married at the end of that month, and we bought a house and moved that August. I never registered my Joe and after the move I have no idea where the manual is or if I even have it. 1. Too late to register? 2. Can I do it without the manual? The website won't let me do it without the SN, and I've tried calling them several times and was on hold for awhile. Figured someone here would know. The dealer said it was a long shot, but he would try to find that SN. Thanks for any help!
  8. As you can see, if you wanted a short and sweet answer you came to the wrong place... I'm with @buckleybj. Got started with the Akorn, then added the Big Joe a few years later. About a year after that, the handle on the Akorn broke as I was moving it to shelter and it went down and bent badly, crushing my soul. We entertain a lot, so after being spoiled with having two kamados to work with at one time, I waited for a deal and got a blue Akorn for $180. The Big Joe is my champion for its versatility, space, heat retention, and good looks, but the Akorn is the quick option when I don't have the time to let the Big Joe heat soak, or when i need a second temp. It's also one of the only portable options you have if you like to camp, tailgate, or just want to cook on a different side of your house. You'll get 2-3 years out of it if you let it get rained on, ~5 years if you take decent care of it, or a few more than that if you baby it. If you start using it often, I'd suggest putting money in a jar every week to save for the ceramic that you will inevitably want, or your second Akorn. Find out who your local dealers are for each of the big names and price check them all. I got my Big Joe II at a piping supply company for $1,350ish after tax when everywhere else they were nearly $2,000 before tax (before the Big Joe III came out). Why would they sell it there? Don't know, don't care. It was worth the little bit of time I put in, though. Here's where to begin: https://www.kamadojoe.com/dealer-locator/ If you're unsure, get the Akorn and see if it's worth it for a few years. I'm glad I started that way. I wouldn't recommend the Jr as your only kamado due to its space limitations, but others may disagree. Good luck in whatever you decide!
  9. It was this ^ that taught me that chuck roast goes from looking good and on the right track, to seeming ruined and seized up, and then delicious and tender. You may have stopped in the second stage on the grill and let the crock pot take it to the third. Once it's almost falling apart I wouldn't think that a quick slap on the grill would dry it out that much, but I have no experience doing it that way.
  10. Coming in late, but didn't want to start a new thread. What temp do you cook this? My wife and I have been trying to eat fish once a week, and I think rainbow trout is next up. I realize it's smaller, but this seems like it would work for that too. She loves some pesto!
  11. Totally right. I had one or two odd spots that seemed to be different than the rest. After cooking fatty 75/25 burgers on there a couple times it will clean up nice. One thing I learned after seasoning with flaxseed oil is that it can flake when it gets hot. I use canola now. I also got a scraper that I find far superior to the one that came with it. https://www.amazon.com/gp/product/B0776YPYG6/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1 Have fun with that thing!
  12. I usually shred it, let it cool a little, and vacuum seal it. In freezer paper works, too. Makes it really easy to separate into portions that you can use for leftovers, just like these nachos. Reheating the big chunks to pull is more of a pain, in my opinion.
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