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  • Location:
    Austin, TX
  • Grill
    Kamado Joe

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  1. @Baby Back ManiacThanks for posting, nice video! Didn't see anything on 2 zone cooking with the blaze grill. Did they have any accessories that allow 2 zone cooking? Thanks again Side note...love all your videos
  2. They have Kansas City, Memphis, Carolina, and Texas. Pretty good and cheap. Sometimes on sale for $1
  3. I was facing the same dilemna you were when i bought my Kamado. It was a $60 different for me where the KJ was more expensive. The thing that sealed the deal for me was the D&C system and was the big difference between KJ and Vision. I use the 2 zone setup 90% of the time. If you're just going to smoke indirect go with the Vision. if there is even a remote chance of grilling (there will be once you start using the grill even if you dont plan on it) you'll want the KJ. As was said earlier, its a lifetime purchase. You maybe only buy one maybe two in your life so probably not worth shaving $125 for limiting yourself for 30-50 years. Hope that helps!
  4. OK gurus, need some help in understanding the maintenance of your CI half moon grills. I love cast iron as a general statement but have been relunctant to pull the trigger on the half moon grates. My concern is the seasoning and keeping it rust free. In my mind, and here's where I need your help, the side closest to the fire will lose its seasoning every time you use it, lets say thats the ribbed side as the flat side will be up and used more frequently. The question is, is that really the case? If so, does applying oil the day after the cook prevent rust? What the process on your cook/clean/season for the CI? Also, where do you store it? Thanks all!
  5. I think its because we live in the Great State of Texas! I had the same thought btw.
  6. I have this one and its awesome! https://www.amazon.com/dp/B000RADVJ0?tag=thewire06-20&linkCode=xm2&ascsubtag=AgEAAAAAAAAAANjr
  7. LOL, I was thinking the same thing. Awesome dessert!
  8. I think shuley is touching on part of your problem. The filet is the most tender part of the cow, hence, the premium. I think its safe to say that usually the most tender part of any animal has the least amount of flavor and that's where you can become an artist of sorts. As an example, with brisket or a ribeye, there is so much fat as that renders it imparts a lot of good flavor and its not "beef meat flavor" that you mentioned not liking. So I think you have a couple of options given your palate described above. Really hone in on flavors you enjoy on beef and hit it hard on the filet or pick a different cut. No shame in that game. I love filet but every time i have it at its at a restaurant and its dry aged, $50 and worth every penny. If I did it at home I'm almost positive it wouldnt be as good. Now, every other steak cut I could probably churn out a better product than a restaurant. Try new york strip or a ribeye of the same grass fed company and see if you notice a difference. If you still dont like the taste, try the same cuts but not grass fed. I think the hard part is figuring out if you dont like the beef flavor, lean flavor, or grass fed flavor. Another option is to try some beef ribs if that sounds appealing, they are super rich and heavy due to the fat content and are a different profile from the filets. Good luck and keep us posted!
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