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Found 5 results

  1. gander2112
    I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test. Grill: Kamado Joe Classic III Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT) Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast. Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano. Topping - Pizza 1: Whole Milk Mozz, Sausage and Pep
  2. Soton
    I've just ordered a Joetisserie and now I am wondering if there are any joetisserie accessories to go with it? what I have in mind is a wire cage that fits on the rotisserie forks so food like firm vegetables like peppers, onions maybe small corn and small cubes of meat, even rashers of bacon can be placed and cooked while tumbling around inside the cage, dose anyone know if this is available or of something of that sort that could be used for that purpose?
  3. later4ya
    After finishing a brisket on the 4th, my Big joe is pretty grimey (grates and deflector plates). Just wondering, do you guys normally do a cleaning after a brisket cook?
  4. zombiehunter
    Trimmed the skin/gross fat off my 8ish pound butt and probably have 7ish left. Rubbed it nicely, stuck it in the fridge until the rain stopped. Now I'm at 200 degrees and still ticking up but have the top and bottom down to ~0.5 each. Really hoping this settles out in the 225 range. I used one cotton ball and Wegman Lump...the anticipation is killing me. Or maybe I'm just hungover from day drinking... 202 degrees...
  5. BBQFOOD4U
    Here is a great way to cook a thick steak on any kamado cooking that everyone will love.
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