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Found 12 results

  1. Today was just one of those days... Went to the store looking for what I wanted to cook up this weekend and Ribeyes were on sale. Thankfully the butchers were still around so I asked for some thick ### steaks to help bring a smile to my face. I think the butcher was just as happy to prepare the steaks for me as I was watching her cut them up and wrap them. I may have been drooling a bit and giggling like a 12 year old girl, but that's neither here or there. Went with a reverse sear for these babies, setting up the coals on the Big Joe to one side and cooking the steaks indirect to an IT of 130. After I pulled them off, I opened the top hue and let the temps get up to 600 so I could get a nice sear. Sorry for not adding the "money shot" once we cut into those bad boys I was too busy eating to take any pictures.
  2. Moving in another direction -- just bought a KBQ C-60. Time to let go of all my BigJoe accessories, including the BigJoetisserie with 2 Napoleon kabob rotisserie racks. One of the kabob racks is BNIB, the other one used only once. Also up for sale is the Big Joe Grill Extender, well seasoned, probably used 20-30 times. And last but not least, a kick ash basket for the BigJoe, only used for a couple months, maybe 10 cooks. BigJoeTisserie with kabob racks: $200 plus shipping ($340 new). BigJoe Grill Extender : $50 plus shipping ($95 new) Kick Ash Basket. $50 plus shipping. ($90 new) Thanks for looking!
  3. The company I work for had a contractor flown in from North Carolina and he was looking for some local BBQ. Once on the subject , the conversation revolved around what I was used to and what he was used to. Aft r much discussion I started looking for chopped bbq pork recipes and recipes ran a couple by him. The one he said was closest to what he liked was a vinegar based sauce also used as a mop sauce. So I went with it and attempted it this weekend. The pork butt was seasoned with kosher salt and black pepper and smoked with hickory. The butt was smoked at a grate temp of 240 for 14 hours. The last eight hours it was mopped every hour on the hour. This is what I ended up with. The mop sauce BBQ sauce consisted of cider vinegar, brown sugar, salt, crushed red pepper flakes, and a tiny bit of ketchup. The sauce was split in half and mustard was added for a mustard based vinegar sauce. The butt is resting now, so let's see how it turns out. Stay tuned.
  4. There's a Kamado Joe Roadshow at the Costco in Norwalk CA running from 6-10 thru 6-19-16. Big Joe's, Classic Joe's, Joe Jr's & Lump Charcoal. Costco Wholesale 12324 Hoxie Ave, Norwalk, CA 90650Phone: (562) 929-0826 kamado, joe, big, green, egg, ceramic, grills, bbq, smoker, primo, webber, pit, boss, costco, wholesale, charcoal, traeger, Lynx; Fire Magic; Twin Eagles; Delta Heat, ROYAL, Big Green Egg; BGE; Kamado; Smoking; Smokers; Delta Heat; BBQ Islands; Outdoor Kitchens; Barbeque; BBQ; Barbeques; Gas Logs; Fire Pit; American Outdoor Grill; AOG; Captain Cook; Cook On; Pizza Oven; Cross ray; Propane; Amerigas; lump; charcoal; Outdoor entertainment; AEI;
  5. Anyone curious what a Kamado Joe BigJoe cast iron firebox looks like? I am willing to bet this think is #uncrackable! Bobby asked me to put this through its paces. I think this is one of the first prototypes, I don't know anymore than that. I have some photos side by side with a replacement FB and FR.
  6. Today's local weather is sub par for grilling. Good thing I'm not grilling.........I'm kamado smoking in fairly weatherproof fashion. The Big Joe's cart rolls with supreme ease and I scooted it up close to the door. The JoeBlow was used with zero trouble and lit the lump quickly while I stood beneath the overhang and stayed dry. It was pouring down rain at the time. As soon as the grill was lit and coming up to temp the rain stopped, of course. Oh well, I'm ready when the next band comes through. Looks like it's going to be this way all day.....perhaps all week. So nice to be able to peek out the door and make any needed adjustments. So.....what am a smoking ? St. Lois cut spares. I'd let the Dizzy Pig Pineapple Head base rub set up and glaze over and then hit it with my old standard, Cimarron Doc's. Huge chunks of lump enhanced with Bosco's peach wood.
  7. Hi All, I few people have asked me about replacing the bands and hinge on my BigJoe. I thought, rather than respond to private messages, I would post here. My bigjoe arrived in February, and it appeared to have a slight alignment issue. This was fixed by replacing the band and hinge. My replacement bands and hinge arrived with the springs separated. I used a clamp to compress the spring and slide it into the hinge, secure the spring with the large bolt. I think the pictures below, and your current bigjoe should help you understand. These bolts are what applies the tension to the hinge. If the bolts are not tight enough the dome will not stay open. do not tighten the bolts yet, we will cover that more later. Notice the pins in the interior front and back of the bands, these pins fit into groves cut into the ceramic. Ok, the replacement bands and hinges are ready, time to take apart the old one. I had a friend to help me. I would suggest you do too, but I imagine it could be done alone if need be. We will be removing the top band from the dome first. 1) have a friend hold the handle steady. Remove the nut and bolt. Peel the band out if the grove. The dome will stay in place, as you get to the end the spring tension will lift the band up. You just completed the second hardest part. 2) remove the nut and bolt from the bottom band. Peel back this band and remove it. 3) optional, move the dome, this will give you more room to work. This is a good time to replace gaskets. 4) replace,the band assembly startling my bolting the lower band in place. 5) this is where the friend comes in, I lifted the dome while my friend wrapped the band around it. Once the band is wrapped around the dome, you can lower it and bolt it tight. 6) tighten both bolts as much as you can. Pictures to follow. Please,ask any questions...others might have a better sequence events.
  8. I haven't done any pulled pork in a long, long time. Time to remedy that deficiency.....today. Krunk the indoor tunes over morning coffee & prep work while the BigJoe came up to temp outside. Loving the the KJ lighter tabs and D&C system with the X-rack. It allowed me to skip the fat trimming....simply score it and place the butt fat side down with the grate with the heat deflectors raised to an inch below the grates. Will melt the fat nicely and allowed me to fill the firebox up fully with some killer FoGo lump & hickory chunks (only 1/2 the chunks showing in the pic). Raked it mostly clean prior to cooking. I've never had a bit of trouble with the stock firebox grate. Cleaned out the ashes for the most part.....you can see I've got a well used BigJoe. Using the last part of this bag of FoGo lump......I didn't hand place it like I normally do with butts & briskets....simply dumped it out. Very little dust in this bag. Used a pair of Kamado Joe lighter tabs that made it really easy and fast to get this cook started this morning. I also added several more hickory chunks to the firebox after the pic was taken. I want this one smokey. The 1/2 moon deflectors slid right on top of the X-Rack with supreme ease. I'm really impressed with this flexible cooking rack system. A group of MIT students must have been employed to conjure up this goodness. Being able to have my heat deflectors so close to the main grate allowed me to cut my prep time by 3/4. No fat trimmed....just a quick scoring of the fat cap and placed it down....close to the deflector. Used a buddy's home-brew rub and it tasted great. This thing has been smoking since 9:30am today with the temp locked in rock steady at 220. Cool thing about using the X-Rack allowed me to really load that firebox up fully. I'll be able to do this slow'n'low butt......and use for tomorrow afternoon's chicken breasts.......and then another quick cook on the evening of my last workday next week. Injected & rubbed with the stuff we are using for our comp cook in a couple months. In the fridge overnight to soak and rest.
  9. I have not shared a pizza cook with KG so I decided to post this one. I got the setup idea from Mewantkj. The grills are on the lowest level, then the extender, the deflectors, four stainless steel nuts spread out enough to make the pizza stone stable and creating an air gap. Time for a pepperoni and cheese for the kids cause they are starving! Finished product.... Stuffed crust anyone? Lets put this one on the Big Joe! Same set up as the Classic. Sorry about this pic but it was dark, I ran out of light and I was just getting hungry.... I have really liked the way the set up has worked out, I think it takes a huge strain off of the firebox, but I wouldn't honestly know. Anyway, I hope you liked the pics cause the pizza is all gone. I actually made four other pies and had some family and friends come and get them. Thanks for looking.
  10. This is another fine example of the versatility of the cast iron half grate and griddle except this setup is on the Big Joe. I love the room it gives me to do whatever I want. Here is the setup being presoaked, notice the tiny eight inch skillet taking up such a small portion of real estate on the griddle being preheated. I wanted to grill my vegetables and bacon on the grill as well as brown the butter in the pan for my own version of carbonara, but with browned butter. I absolutely love the texture the cast iron puts on the vegetables and its ability to retain heat as well as it does. And boy does it look good doing it too. Everything just seems to fit so well on it, and I love to use the cast iron as kind of a holding area too cook on especially when I want the veggies just a little more cooked! Sorry about the sideways pic! What I have loved and continue to do so is the versatility that I am provided with this accessory. There is something about the cast iron that I am really beginning to love that I can't quite put my finger on. Maybe the ease of cleanup, maybe the fact that I am not putting anything into my food that is not supposed to be there... I'm honestly not sure but with results this good, this accessory has become a staple in my arsenal and it is here to stay! The only ingredients I did not grill was the mizithra cheese and the pasta of course! Although maybe I should have! Thanks for looking!
  11. A long time ago, in a galaxy far far away, the tires were kicked on a new Big Joe. I'm sure this one doesn't have a bad motivator. But little did those Jawas know what, or who, would be BBQ'd later that day...
  12. I thought I would report in on today's cook. I was inspired by Pepin's video, deboning and stuffing chickens. One chicken was stuffed with spinach, onions, chicken sausage, and fresh mozzarella. The other bird was stuffed with a sausage cornbread stuffing and Colby cheese. Both stuffings were thrown together by the seat of my pants. The birds took about 45 minutes to debone, with the first one taking longer. They were cooked on the bigjoe for 50 minutes @375 along with 4 lbs of honey chipotle wings! Wow, I am amazed with how much food I was able to fit on here. I bet I could have doubled the cook! It was wonderful to walk outside to check on the birds and see the smoke billowing out and temperature rock steady. The wings are sauced and everything is progressing nicely. I will post a picture of the serving table later...that will include my grilled shrimp and fresh bread. The family kicked in a number of additional sides. This was one tasty dinner. I may try stuffing a pork loin next, the chicken was a PIA, but almost worth it.
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