pesto3

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pesto3 last won the day on January 27

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About pesto3

  • Birthday 11/29/1973

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    Kamado Joe

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  1. Awesome! How did the Paella turn out? I'm looking forward to giving that a try! Sent from my iPhone using Tapatalk
  2. Nice cook up there Chris! Sent from my iPhone using Tapatalk
  3. I did your spaghetti meatballs last week, but I smoked the sauce for 4 hours with a little bit of apple wood and used zucchini noodles. Turned out fantastic. Doing it again soon and will add roasted garlic this time. Thanks for the tip and all the great recipes! Sent from my iPhone using Tapatalk
  4. Roasted garlic is bolognaise sauce....yum! Sent from my iPhone using Tapatalk
  5. Sorry, just read this is your first ever cook. So old lump won't be a factor. That's just pure chicken fat mate. It's going to make that chicken nice (it will most likely have a smokey flavor though) Sent from my iPhone using Tapatalk
  6. You can get a lot of smoke from cooking chicken direct like that. The fat hits the coals etc, etc. also, if you're reusing old lump, that may have left over fat from your previous cook. Sent from my iPhone using Tapatalk
  7. Awesome job! Well done mate! Sent from my iPhone using Tapatalk
  8. I don't use the stickers any more either. Looks good! Sent from my iPhone using Tapatalk
  9. He meant pull it off the grill. Rest the whole butt, wrapped in foil, in the cooler. I'm probably to late wit this response. How did it turn out? Sent from my iPhone using Tapatalk
  10. I have left them in the esky for up to 4 hours before and they were still a good temp for pulling and eating. You will be fine mate. Sent from my iPhone using Tapatalk
  11. LMAO! I'm doing a brisket this weekend and I'm sure that's exactly what I will be doing! But it will be worth the wait. Sent from my iPhone using Tapatalk
  12. 5 pounds at 225-250 normally takes me around 7 hours and then I rest for an hour or so. Sent from my iPhone using Tapatalk
  13. Hey mate, still take it off at 205 (or prob tender) then into the esky (cooler) I foil at around the 160-170 mark, not because of the stall, I just prefer the texture of the pork with this process. Then take it off the grill when it's prob tender, then in the cooler. Either way you do it, don't take it off the grill until it's prob tender. Try a few different methods until you get the finish you like. I don't believe there is a wright/ wrong way to do it. It all comes down to Personal preference. Good luck! Sent from my iPhone using Tapatalk
  14. I did Malcolm Reed's recipe on the kamado and it was perfect! This was my result Here is the link Sent from my iPhone using Tapatalk
  15. Never thought of drying my steaks out over night. Makes sense. I do it with chicken. Thanks for the video share jayhawk! Sent from my iPhone using Tapatalk