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HaagenDazs

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Everything posted by HaagenDazs

  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!
  16. This COULD be Costco purchase where the purchaser got a Big Joe and the Jr. was free. Just a guess. If it had been used at all, I'd try for $300-$350. If it's pristine, maybe $350-$400. If it were me, I'd save up for a full size. Small ones are good for small jobs. Steaks, chops, quicker cooks. Good to have if you have the cash and storage, but not as versatile. Sent from my XT1254 using Tapatalk
  17. Yes, it'll scrape off but you definitely needs a high heat burn to clean off the grease. Otherwise next time you use them you'll have bad smoke billowing. Sent from my XT1254 using Tapatalk
  18. Fuel addition of any sort. I've never run out of charcoal during a "regular" grill session and I've not attempted to add charcoal or wood chunks at any point, but if I did it would be an unpleasant experience. Once you have the fuel in the bottom, it's lit, and your grates are in place, you're pretty much done fiddling with the fire. Any significant additions to the main fire box would not be an easy task.
  19. I'm doing 2 temp cooking on a Christmas rib roast. I'm just going to do the higher (medium cook) first. I'll put that in the fridge once it's done and start the medium rare cook the next (Christmas) day. A couple hours before the meal I'll put the medium roast back in the bath to come up to temp. It's a slight pain and requires some advance planning, but it should work well. I hope!
  20. $200 is for suckers. I bought my first 800W wifi Anova in late June for $150 with a coupon code. I ran into problems quickly as the unit decided (on its own) to raise the water temperature on long cooks. Not a couple degrees, more like 60+ degrees. Not cool. It ended up being a software issue but I was hesitant to keep my unit. As a result the customer service rep extended my return window from 30 days to 180 days. In the interim, they released the 900W wifi unit. Before Thanksgiving they had a sale and I had another coupon which brought my purchase down to $140. I returned my old, less powerful unit (free returns by the way) and got $150 back, bought my new one for $140, and made $10 off the deal. If the Joule can be purchased for $140, I'll consider a trade... They are fun to use though! I'm planning on doing 2 rib roasts for Christmas (one medium and one medium rare) via sous vide.
  21. I'd bring the grill up to temp first. Before you light the grill or very soon after, I'd take the turkey out of the fridge. I'd aim to leave it out for about an hour before putting it on the grill. It won't be room temp, but it will help take off a little chill.
  22. Yep, you're correct! You actually have a completely different version of cooker, I believe. Is it called the Anova One??? I could be completely wrong, but I don't think that one is available any longer. When they came out with the Bluetooth and wifi version they were both (again, I THINK) 800 watts. This second generation of the wifi version is now 900 watts.
  23. That will work, yes. Remember that even though your unit might claim it circulates and heats XX amount of water you will want some room to spare in the container. You won't be filling the container to the very top and whatever food items you place into it will displace a bit of water. A 12 qt container will do well for most of your home use.
  24. For those interested, look at the wattage and usage suggestions for the Bluetooth vs wifi unit. First generation they were both 800 watts I believe. Now the wifi version is 900 watts. The coupons are for $30 (USD) off, of course buy whatever version you want!
  25. It'll cost you a few bucks, but what about a grill expander? Sent from my XT1254 using Tapatalk
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