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Everything posted by Beermachine

  1. That's one heck of a crack in your concrete foundation!
  2. Not sure on the brand, I bought it years ago at Bed, Bath & Beyond. It's a 15" pan.
  3. I just picked up B&B oak lump for the first time. Been very happy with it so far. Burns clean, minimal ash and very similar to KJ lump.
  4. $349 is still $300 more than I'd pay for that.
  5. Good luck man. May the Socarrat be with you! Time it right and you'll be eating well.
  6. Bomba rice is the key. Make sure you read the label, as Bomba will soak up almost double the liquid of other paella rice varieties. It's expensive stuff, but worth every cent.
  7. It tastes even better than it looks! It is a really great dish. You don't need a clay tagine to make it, you can use a Dutch oven. I serve this with some cous cous. Moroccan Fish Tagine with Peppers and Olives • 1/2 cup olive oil • 1/4 cup chopped fresh Italian parsley • 3 large garlic cloves, chopped • 3 tablespoons chopped fresh cilantro • 1 tablespoon Hungarian sweet paprika • 2 teaspoons ground turmeric • 1/8 teaspoon crushed saffron threads • 4 6-ounce white fish fillets (such as halibut or orange roughy) • 1 pound carrots, peeled, thinly sliced • 1 1/2 pounds tomatoes, thinly sliced • 1 large onion, thinly sliced • 1 lemon, thinly sliced • 1 teaspoon salt • 3/4 teaspoon ground pepper • 1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips • 24 brine-cured olives (such as Kalamata) • Additional Chopped fresh Italian parsley Preparation Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally. Preheat oven to 350°F. Arrange carrot slices over bottom of your tagine. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper. Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Bake 40 minutes. Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.
  8. Just personal preference. It's also how the Turkish people grill them. I also find they cook more evenly.
  9. Chicken Kebabs (Turkish) INGREDIENTS • 2 chicken breasts ( 2 halves), or 4 to 5 boneless thighs • 1 medium onion • 2 cloves garlic • 2 tbsp. tomato paste • ½ cup plain yogurt or milk • 3 tbsp. vegetable oil • 1 tsp. ground black pepper • 1 tsp. paprika • 1 tsp. salt • oregano, sumac and paprika for garnish 

 PREPARATION Begin by washing the chicken in very cold water for several minutes. Blot the meat dry on paper towels. Cut the meat into bite-sized cubes about the size of large dice. Using the finest grater possible, grate the onion and garlic cloves. Pour the pulp and juice into a very fine wire mesh strainer and press out the juice into a separate bowl. You will use the onion and garlic juice in the marinade and discard the pulp. In a glass or ceramic bowl, combine the juice, yogurt or milk, oil, tomato paste and seasonings. Add the cubed chicken. Cover the bowl and refrigerate it for at least four hours, or overnight for the best results. When you are ready to cook the chicken, remove the pieces from the marinade and lace them on small metal or bamboo kebab skewers. The chunks of chicken can touch each other, but don’t pack them together too closely. Sprinkle the kebabs with salt then put them on the grill. Grill them evenly on all sides. You can sprinkle Turkish spiceslike oregano and paprika over the hot kebabs to add extra flavor.
  10. I have to post pics every time. IMG_2884.HEIC
  11. Thank you. You're right. I was kindness and generosity that ruled the day. Barbara was not very appreciative of what we did, but I don't care. My son saw how human beings interact and how to help each other. That is what I was wanting to get through to him and I think I was successful this time.
  12. Well, I sold my Kamado Joe Classic I today. I recently bought a Kamado Joe Classic II for $600 cash. I paid $999 plus tax for the Classic I in 2015. I decided that I was not using both of the classics enough and that the older one needed to find a new home. I put it up on FB marketplace for $450 and had many people bite. The first was Barbara and we set up a time for 2pm this afternoon here in Northern NJ. Barbara showed up right on time. She got out of the car and handed me a card that said "I am deaf, all of our communication will require you to write your answers down in my book". So, it began. Barbara is a lovely lady. She was born before WW2 and was struggling to lift the lid of the Kamado Joe Classic I. I had to shadow her so that she did not drop it and break the grill dome. After about 300 written questions in her book and 300 written responses from me, she finally decided she'd like to buy my grill. My 17 year old son was standing by me the entire time. Barbara decided that she wanted to negotiate. She offered me $25 less than my asking price. I declined. I showed her 4 other people in my FB feed that were going hard after this grill. She realized that the Kamado Joe jackpot was realized. Barbara handed me $450.00 and wrote that I should strap the grill to her flimsy old trolley and to place the grill in the back of her CRV. She wrote that she'd slide the grill off the back of the car and then pull it up a dozen steps to its new home...... I wrote to Barbara and advised her that there is no way she could handle this grill on her own and asked if she had anyone that could help her. Her response was that she'd need to hire someone to assist. At this point I realized there is a need to demonstrate the ability to be a decent human being. My son was watching and reading all of our exchanges. I wrote to Barbara and told her that my son and I would drive to her house and install the grill. 1.5 hours later and nearly 50 miles away, we arrive at Barbara's estate. Her enormous house on a few acres of the most prime real estate was on display. Only a select few get to live in such luxury within 10 miles of New York City. Her driveway was a short commute up to the homestead. She gave my son and I multiple written options on how to get this grill to the site of her choosing. My son and I spent the next 45 minutes walking back and forth from the driveway to the new Kamado Joe grill site. Piece by piece this fantastic grill slowly made its way to be ready for assembly. The grill was installed. My son and I then read several pages of Barbara's sous vide cooking instructions and how she thought the new grill would help her reach a new level of cooking. My son and I promptly left. We thanked Barbara profusely for the pleasure to drive to her house and install her new grill. She told us that she could not afford this grill and that the money her late husband left in 1988 was running out. I think we did our good deed for the year?
  13. LOL, yeah, the classic II on the left. The other 2 are a Classic I and a Junior.
  14. Well I have been using a Petzel headlamp for years and finally decided to spend $23 on this: https://smokeware.com/collections/grill-lights-racks/products/1-arm-ultra-bright-grill-light Great addition to my grill. The light slides out of the bracket for indoor storage.
  15. Fully agree. I'd rather put that sort of money towards another grill....
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