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fatboy1271

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  • Posts

    112
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    SoCal
  • Interests
    Astrophotography, Penguins, Pirates, Steelers, Avenged Sevenfold, Xbox
  • Grill
    Kamado Joe

fatboy1271's Achievements

  1. When I first got my Big Joe I had the same issue with the racks... Some things are so simple; yet, so difficult to see for yourself Loins look awesome! I just thawed out 4lbs left over from a Costco purchase and need to cook them today. This may be a stupid question, but did you take out the divide and conquer racks before taking it up to 600? fat
  2. I'm looking at the deal right now... I think this would be an awesome second Kamado family member! I have the Big Joe so that's a lot of space to heat up when it's just the wife and me. That's what I'm going to tell her when she "inquires" about why I have two Joe's
  3. Awesome intro! Love the pics and good luck on finding out what you've got there.
  4. Funny, I was just reading the answer to this question in Smoke It Like a Pro. According to the author Corned Beef is one step before Pastrami... You make Corned Beef, with the brine, and then you use the rub to turn it into Pastrami! I'm not sure if that's true or not, but I thought I'd share what I read.
  5. One of the most Awesome things I've seen as far as cooking goes!!!
  6. I have some yellow tail and tilapia filets, along with a pork loin in a brine for to cook for Christmas lunch. I'm going to use your method on the fish because I like the simplicity Merry Christmas everyone!!!
  7. That looks awesome!!! I'd love to try something like this for Christmas dinner...
  8. We had an extra chicken breast in the fridge so I decided to make a late night, 9PM, salad. Sometimes simple things taste so great "Organic" from our garden: Leaf lettuce Lemon pepper Sweet Hungarian pepper Small basil leaf --- Cucumber Fresh cracked S&P on one side of the breast. Lowery's and Paprika on the other side. Target GrillGrate temp 425°. Once hitting that I believe I was able to keep the dome temp around 300°... 170° on the thin end and 160° at the thick end: Ranch and Lawry's:
  9. So glad this old post got some love... Incredible, Awesome, WOW
  10. Since I don't see it mentioned... The GrillGrates have changed my cooking life!!! These are so insanely awesome I just ordered the tongs and I'm really mad at myself for not also getting the brush! Other than that as an owner of the BigJoe since July 3rd I've purchased: Pizza stone Pizza peel Revolutionary 932°F Extreme Heat Resistant EN407 Certified Gloves... These will not protect you at 932° but they are still great gloves. I cooked my finger twice the first day I used my BigJoe so this was a must. iGrill2 Etekcity Lasergrip 1080 Non-contact Digital Laser IR Infrared Thermometer Temperature Gun, Yellow/Black (Go Pens, Bucs, and Steelers!!!) TS4000 + MAPP tank. I started using the cotton ball/rubbing alcohol method so I don't waste this gas lighting my charcoal anymore.
  11. This is good to see as I just got my first set. I love these things so I'll be sure to watch my temps!
  12. Welcome from the SFV! Lots of tips here but as Hosermage said YouTube is also really great.
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