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Found 7 results

  1. IS it just me or does the K-joe cook much faster than non ceramic smokers? I am finding ribs take less than three hours and an 8 lb brisket about 5. My old smoker took double that. Temps hold steady at ~225
  2. 300℃ and 10 minutes, the skills is how to put the pizza upper on the paddle :))
  3. Netflix has a series called Cooked. I found it interesting. It takes a different view of the food we eat from a historic and evolutionary view point as to how we got to where we are and how it has affected both what we eat its taste,our health, and physical realities. It covers roasting,baking, brewing, and braising. With baking it looks at flower and its history, leavening, and baking. I found the difference between whole wheat flower and natural sour dough fermentation versus white flower and yeast cake rising interesting. It makes an interesting argument as far as health. I am not promoting Netflix however i do feel it has some good stuff. This is a Netflix only series. https://www.netflix.com/title/80022456
  4. Kamado delivered Saturday, cured it Sunday.... now it begins..... cooking a seven bone Prime Rib for Christmas want to do a couple of test runs this week. Heat deflector will be here tomorrow. Any suggestions?
  5. I'm always looking to improve my cooking skills, especially for techniques required in various recipes, or to learn more about the fundamentals of cooking. Recently I stumbled across the website Stella Culinary which offers quite a few videos, podcasts and commentary on cooking and, as near as I can tell, all for the cost of an email signup. So far I haven't been slammed with gratuitous or spam-smelling emails. The instructor/chef works at Cedar House Sport Hotel in Truckee, CA on Lake Tahoe. Looks quite nice. Anyway, FWIW and I've already learned a few things such as a better way to make braised beef short ribs and a pan reduction sauce. Not a quick method, but I tried it this weekend and the results were exceptional.
  6. I really need schooling on Chops. I seem to have an Achilles Heel with Chops. I love my Big Joe. Everything I have tried has been great. seriously. I came from a Weber and a garage sale Green Egg. I cannot get Chops done right. I get perfect color and intrernal temp (155) But it seems a bit tough and not tender. I tried to wet brine and it too, was tough. (Wet brine on Spatch cock chicken has ruined me for any other way.) My wife is afraid of under cooked chicken and pork, so I need it white at the center. Is this my problem? Should I pull at 145?Suggestions would be appreciated.
  7. Hello everyone, a while ago I had promised to come up with Muscovy Ducks. The supplier screwed up and things did not go well. Yesterday, they emailed me asking how was my first experience with them.............you can imagine with my Latin Italian blood, and no British diplomacy, what I could have answered............. :-D :-D . Anyhow they ask me to give them a chance to fix the problem. Today they gave me for free a 4.5 Kgs Muscovy Drake. Tonight will be revenge by Kamado !!!!!!!!!!!!!!!!!! See some initial photos. I will post the rest as things progress. This time I have got a proper thermometer to avoid fiascos. Cheers ! http://en.wikipedia.org/wiki/Muscovy_duck
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