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  1. Starting the Resurrection Sunday Brisket- a 17lber from Costco. This one sort of made up for the lack of fat on my first Costco brisket. Threw a lot more of this one away. Still though, I think a have a good pre-cook 15lbs or so... Saw these at Costco- couldn't resist... gotta try 'em. And... my old standby, go to sausage... lol what a bad pic- it's Michael Kiolbasa from San Antone' Where I come from, these qualify as sides... lol
  2. I finally found a Costco brisket up to my specs, so I going to see whether I can discern the difference between a choice packer and a prime. Granted, it would be best if they came from the same meat packer but, still... With all the talk of upcoming changes for the KJ in 2018, addressing idiot proof ease of lighting and temp control, I am wondering how many of those owners would be willing to be out in thirty plus degree weather at 2am to get one of these big boys started... She didn't require much trimming so, I definitely lost less than a pound and a half and I think I am grossly overstating that... Now with the rub. On second thought I need to add at least as much black pepper again in order to approach a proper Louie Mueller bark. I'll add it during the cook after the butcher paper. But, put here into back into the fridge to 'dry brine' on Wednesday. 1:45 and Big Joe is sluggish to come up to temp... shooting for 215° - 225°.
  3. The good news is I have secured the Big Joe Demo deal and picked up four bags of lump. The bad news is now I have to break the news to my wife and sell my Big Joe. No classic II on display. The rep said they'd have them his next show on the 21st. The demo is also missing the latch and a section of the firebox is chipped but I am going to make this work somehow. In other news, I am loving the new Costco stores.
  4. Found a nice 21lb brisket @ Restaurant Depot on Saturday- my biggest to date. As I mentioned earlier, I place a high premium on even thickness at the end of the flat and this one meets my requirements nicely. It also didn't require much trimming. I'm thinking that I have at least 19.5 pounds to cook. My last brisket cook, I sold shares of the brisket to my family- cooking two briskets- selling five shares, reserving one for myself- leaving me with a $15 cost for the two briskets, 1/6th the cost. This time I am just selling by the pound- $6 per- which still is a great deal for them and having sold 13lbs- I have paid for the brisket, lump, pecan wood and gas... Anyway, it's sitting in the fridge, dry brining until early tomorrow morning after a nice bath in heavy black pepper, sea salt and a dusting or chipotle chili
  5. So here it is. I go over all the new features and try to answers most of the questions that I was asked when I posted pictures about the new changes. I also tried to focus on the stuff I would be thinking about if I was shopping for a new ceramic and mentioned all the things I liked and didn't like. I hope you guys like enjoy the video. For some reason I found this video more difficult to do than any of the others. I'm not sure why. In the end, I think it turned out great...Just took longer than I expected. Let me know if you guys have any follow up questions and I'll try to answer them.
  6. I was inspired by Shuley's post to cook Lobster tails. Alas, none available in the fridge. What was available was this giant ribeye. Granted, I should have begged off when it hit the scales at 2.25lbs. But, I figured this would make for a great breakfast sequel today and tomorrow. Had a dusting of snow this morning. I'm starting to miss the ambient heat of the stick burner on cold windy mornings like today... probably should have stopped at this point...
  7. Took these pics last Thurday. have a few cracks starting in my Big Joe firebox. Some are very fine– others, more pronounced. Just posting as a reference so that I can refer back to how long the box remains useful before there is a need to contact KJ for replacement. At rear of firebox... same place, different view... bottom front left.. this pic is looking from rear of Big Joe...
  8. Got a late start to dinner tonight... cutting up root vegetables... washing the chicken... ready to spatchcock... added some garlic, salt, pepper, lemon pepper... basil to come...
  9. My mom asked for a brisket for Christmas but the demands of the weekend were just too much. So, even though I bought this 14 pounder on Friday, I didn't trim it until yesterday and threw it on this morning. Have a little trick of throwing the brisket in the freezer just long enough for the fat cap to harden a bit and make trimming easier. Also, finally bought a decent sized cutting board since I'm going to be doing briskets fairly often. Didn't have as much fat to trim on this on but, a quite a bit more silverskin to remove... Rubbed and ready to go... Coarse Black pepper, coarse sea salt, a dusting of cayenne and chili peppers... The 3am alarm challenged my commitment to this cook. Discovered @John Setzler's trick of using firestarters in the ash tray under the Big Ash Basket doesn't work as well with a single alcohol soaked cotton ball. At least it didn't after two attempts so, I just placed a KJ firestarters in the front and of the basket and about thirty-five minutes later started put the brisket on ~ 4:20am.
  10. This is soon to be chili Komado Al style. Where I come from, we call these fixin's... The green is two poblano's 1lb each of ground chuck and pork sausage, smoked a couple ours @ 195° ~ 205°. Plus 1lb. each chorizo and kiolbassa. (Well, about a 1 1/4lb of kiolbassa- you simply can never have too much of it)
  11. Tomorrow, I'm having about twenty-seven people come over for our 'Poke Chop Fellowship'. Twenty-four are having the 1.125" thick, reverse-seared center cut pork chops– I call these the pig porterhouse. 1st 17 center cut bone-in pork chops– seasoned (salt, pepper and a little chilli), sitting in all that lemony goodness and ready to go... awaiting final coffee rub. Last seven bagged up and redt2go... This part of the cook I have a plan for. I'm certain I have enough grill space between the divide & conquer system and a 22.5" extension grate so, I'll start off the morning and put a light smoke on (27) sweet potatoes. I'll cook them about half way through and put them in the oven to finish on low heat. Next, I'm going to put a 90 minute pecan smoke on the chops at or around 200°– put them in a cooler while I remove the deflector plates and crank the Big Joe up to about 400° and then reverse sear them twelve at a time. While the first twelve are in their ten minute rest, I have more than enough time to get the last twelve seared. My one dangling participle is for the vegetarians. How I can get some smoke on their steelhead trout and get them done around the same time. Hmmm, any suggestions?
  12. Started the Big Joe @ 11:00pm in slight rain. Used Kamado Joe Lump and pecan chunks. Temp settled in at about 245°. Started the Brisket 13# brisket at 12:10am. Adjusted the vents to @ about 2:10am to get the down to about 215° so I could grab some sleep. Woke up @ 7:10am, Big Joe temp was @ 200°- kicked it back up to 245°. Brisket was in the stall. At 8:20am. I started to worry about getting it off in time to start the turkey so, I set the temp to 285° and wrapped in butcher paper. Pulled it at about 9:35am with temp at 200° and probing tender in the flat- set aside to rest. Seasoned turkey with dry rub and butterflied it on Tuesday. Left sitting on tray in fridge. Kicked the temp up to about 305° and put the 23# turkey on- butterflied for an easy peasy even cook. sacrificed the presentation- we're eating at 1pm- won't be a whole lot of looking.
  13. The Bamboo handle on my Red Big Joe sprintered last night. The lid dropped 3 inches while closing but no damage was done to the base and I was not hurt in the incident. I'm already waiting for a replacement for my cracked bases which are on back order. The broken handle just ices the cake on some bad luck. I already notified KJ support. I should've replaced the handle a while ago. I was waiting for the bases to come-in to order the new HDPE handles. It's an accident that could've been far more dangerous. The old hinge design did nothing to stop the lid from crashing down on a 500F Big Joe. It's reminder why I'm so determined to make sure the new counterbalanced hinge is available for older models. The new hinge system would've never allowed the lid to drop dangerously like that. If my handle had broken in a much higher position, The potential for injury would have been higher if the lid came crashing down with it's full weight. Lady Luck was on my side the handle split when the lid was almost closed. Here's some pics from the damaged handle on the Joe.
  14. Hi all, Just a brief note to say hello again - my previous account seems to be having some issues so I'm using this one now. Previous name was Kamado Ben UK. Still based in Hampshire in the UK and a very proud owner of a Big Joe, UDS, kettle and a small standalone rotisserie unit. Not posted on here for a while but hope to be more active now. Love the site and all kinds of outdoor cooking
  15. Been hungry for a kamado grill for a long time. I'm a very regular (at least twice per week), year-round griller and I know I will use the hell out of this thing! Finally settled on a Kamado Joe. Then decided to wait for the Costco Roadshow event with the plan of getting the Big Joe demo and Joe jr. but, sadly, after some delay, we learned the event had been cancelled. Ended up scoring a Big Joe for $995 at a local retailer! It was only missing a heat deflector, which I found brand new for $55. So far, we have done a pork butt, steaks, pineapple, peaches, sweet potato wedges, and a deep dish pizza. We are having a blast and challenging ourselves to use it as much as possible while it is still new. Planning to do a beer can chicken tomorrow and ribs the next day. So many options still left to conquer! Currently designing a custom table with concrete top. Will send pix when completed. Having great time and finally able to join in the fun! We are so appreciative of all of the John Setzler videos and forums as well as all the input and advice from all the kamado veterans. Any suggestions, tips, and/or feedback would be much appreciated.
  16. Hi all, I am a new Big Joe owner and this is my first Kamado grill. I have quite some BBQ experience mostly with smoking on kettle style grills. Have done a few cooks and just love the precise regulation of the dome temperature. My first cook were two grass-fed ribeyes which turned out a bit disappointing :-) Pretty chewy, taste was great still. Looking forward to great cooks and more videos from John Setzler which I really like. So long! steve
  17. Sometimes simple is best, and today's cook is no exception. I present to you, Simple Smoked Turkey Legs: 250°F on Big Joe for about three hours over some Pecan and lump, generously coated with some Plowboy's Yardbird Rub.
  18. Did a few pies for Mom before she goes back home tomorrow. My Signature Philly Cheesesteak and a 1/2 pepperoni 1/2 supreme pie. I usually don't get Big Joe this hot ( 750°F ) but I got an upcoming long low n slow that I wanted to prepare for by doing a high heat cleanup; pizza seemed like a good excuse! These cooked significantly faster than what I'm used to at 500-550°F and it caught me a little by surprise, the first pie got a little burnt and it's a shame because it was otherwise a beautiful pie. I cut the burnt crust off and salvaged it though, no complaints on the remainder of it. Didn't have much time to take pics as I was walking Mom through the process so she can make these at home in the oven for her and Dad. That's another pizza chef in the making under my tutelage, a la @ckreef! Thanks again, good sir.
  19. I saw the announcement for this Speed Challenge and it fit right into my plans for today, cook up a whole bunch of grub and feast! Everything was cooked on the Big Joe; corn on the cob, Kamado wings, ABTs, grilled pineapples and peaches, shrimp, and some Choice steaks. I set it out buffet style on the table and we went to town... Couldn't have had a better Sunday dinner! Cored and sliced pineapple with brown sugar and bourbon: Jalapenos halved and seeded, then stuffed with cream cheese, and wrapped in bacon for ABTs. Sweet corn in the husk, ABTs, and wings went on first. The pineapples and peaches went on next. After the fruits, the shrimp went on; they cook fast and Big Joe was hot so I missed those shots. The steak went on last and we promptly ate after I snapped a few shots. Some Choice Ribeyes and New York Stips got grilled up in a hurry, they weren't really that thick but were very tender and juicy. No complaints were voiced. And the Money Shot: We had the peaches with a little ice cream. This isn't exactly adhering to my diet but a little treat isn't gonna hurt. Thanks for looking!
  20. This here is how I do- nothing fancy here just center cut poke chops- reverse seared, a couple of ears of corn and some red potatoes and basil over pecan. this is basically the pig's porterhouse
  21. I had to give this another go. My first two brisket cook was quite disasterous. So, this time I had added a DIY extension rack. There's got to be better things to do @ 1:30 am other than trimming briskets. Good, that's done. Now to catch an hour or two nap before the cook. up at 4:15 to start the fire First brisket on
  22. Was feeling like smashburgers today and someone mentioned wanting shrimp... Why not both? So I started out with some wild caught Gulf shrimp and fresh ground 85/15 sirloin. Not everyone at Casa de Cue is a fan of shrimp so I needed some other toppings. How about bacon, baby bellas and sweet onion sautéed in garlic butter, and of course some sharp white and yellow cheddar cheese. The burgers were smashed on the KJ Cast Iron griddle and then the bacon went down to grease it back up for the shrimp. I also did a few grilled skewers and some scampi'd shrimp on the stove after I sautéed the 'shrooms and onions in a CI skillet. The 'Bella Smash Burger with Bacon The Shrimp Smash Burger with Yum Yum Sauce
  23. Smoking two chickens today; nothing special; Rub- coarse black pepper, sea salt, paprika, chili powder. Used canola oil and hot sauce as a base for rub to stick. Pecan wood chunks. 2:55pm holding steady for 35 minutes 3pm put the chickens on... not enough color just yet...
  24. Rubbed with pork n chicken secret weapon and ran it about 400 with one flip. Pineapple had some habanero death dust on it and nectarine had dominator. Mini split of cherry for smoke.... Came out very juicy and nice crisp on the skin. Haven't done a chicken direct like this in a looooong time. Tough for me to decide which I like better...hot n direct, smoked or direct but low (PBC). Guess it's a good thing we get to choose from day to day!
  25. Hello, I'm Al. Transplanted Texan living in SW Ohio. Picked up a Big Joe a few months ago and trashed my rusted out stick burner. Fan of all things Texas, especially Texas Barbecue. Nothing cute, just salt 'n peppa. Favorite smoking wood is cherry but pecan is quickly growing on me, if I could only get my hands on some. Attempting to get used to the much lighter smoke flavor of the Kamado. Spend most of my time talking myself out of buying additional Big Joe accesories.
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