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About HaagenDazs

  • Birthday 08/30/1978

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  • Location:
    Roswell, GA
  • Grill
    Kamado Joe

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HaagenDazs's Achievements

  1. I'm not so sure - my experience is that there's an all-out blitz around the holidays. You're not the only one who wants nice Christmas presents! I'm merely a poster here, so don't quote me but if past years are any indication I'd expect higher than normal Costco appearances come December.
  2. Have you looked at a Big Green Egg table nest? I have one under my BJ and it works great. I can't remember the exact price I paid, but it's worth exploring - they aren't expensive. It will render you red ceramic feet unusable, but maybe someone somewhere can take them off your hands. Just check the height you'll need to attain before buying and see if it even helps. http://biggreenegg.com/product/table-nest/
  3. Agreed. Big Joe gives you the space when you want/need it. Jr. gives you the ability to quickly cook smaller items. I did a cedar plank side of salmon last night on my BJ. I'm not 100% sure that the plank would even fit on a classic. Sent from my Pixel XL using Tapatalk
  4. Yep! $5 per pound is not bad at all. It has yet to go the way of flank steak, which is to say it USED to be a cheap cut, now it's more expensive than ribeye per pound... This fish is still cheap. Sent from my Pixel XL using Tapatalk
  5. My thoughts on mackerel: It has been considered too fishy for a long time. I'm thinking that has something to do with the way it was often found: canned or smoked. When grilled fresh and grilled whole, it's nearly unbeatable, especially given the price. I'd suggest everyone give it a try that has access to it. If you like pompano, it's similar in taste. I think I can get Spanish mackerel for $4/lb at the Atlanta area farmers markets. Sent from my Pixel XL using Tapatalk
  6. Oh. Well that changes things, ha! Sent from my Pixel XL using Tapatalk
  7. Nice! Looks like serious business, not just heating some steel and smacking it. Sent from my Pixel XL using Tapatalk
  8. I haven't read through the link benniesdad gave, but I'd choose cast iron over soapstone. It won't crack and I think it's a little more versatile. If at some point in the future you want soapstone, go for it 6-12 months down the road. Sent from my Pixel XL using Tapatalk
  9. How deep is it? Can't quite make out the numbers in the photo. Sent from my Pixel XL using Tapatalk
  10. They usually don't, but the JoeTisserie seems to be the exception going forward. Sent from my Pixel XL using Tapatalk
  11. I also heard from a rep that the JoeTisserie will be available at Costco. Hopefully both sizes, but we'll see! Sent from my Pixel XL using Tapatalk
  12. Only one way to find out! Worst case you end up with some charcoal and paper towels. Honestly though, I think you might be a bit early. I'm guessing there's still older stock to move. Truly a guess though... Sent from my Pixel XL using Tapatalk
  13. I'd just get it hot and burn it off. Once it's hot, take your grill brush to it. It might take an extra 10 minutes to burn off, but frankly (no offense) I'd rather do that than scrub a dirty, black cast iron grate with oily, salty metal scrub pads. Sent from my Pixel XL using Tapatalk
  14. Not many survive after Chapter 11? I'd say many restaurants don't survive at all. Most original concepts (vs a chain) are run on razor thin margins and are lucky to keep the doors open for any period of time. It takes some serious balls to open a restaurant and they are often driven out of passion rather than financial success. It's an unfortunate truth. One of my favorite restaurants here in Atlanta (4th & Swift) closed down this year simply because they had a bit less traffic once a nearby shopping center opened up (Ponce City Market). Good luck to these guys.
  15. I like to put charcoal in mine and light it first. That's usually a good first step. I kid! No need for anything out of the ordinary. Just light and go. I'd put a cover on it. You don't need to, and some people park them outside perennially naked, but personally I find that a tiny bit foolish if you have the option of a simple cover. Even a small tarp is better than nothing. In any case, cover or not, will not impact the warranty. Leaving it uncovered in the winter snow and precip can freeze the top to the bottom (or is it the bottom to the top...?) as the gasket will get a little wet and subsequently freeze. Again, I'd cover it for that reason alone where you are. I'd head to the store and look at what you want to cook first. Grab a small rib roast or a turkey if you want to try things out. This time of year they are often on sale. Have fun!
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