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Found 2 results

  1. I love my Vision Classic B buy have been critical of the design of it's cooking grates. Well the other day I leaned my lava stone up against a deck box, and some how it got knocked over and broke into 2-3 pieces. Since I knew I would have to spend $ to get a new stone anyway, I just added it to it & got the KJ D&C, it fits perfectly. My first cook was pizza last Saturday, my second attempt at pizza. My first kamado pizza attempt some months ago ended in disaster with a badly incinerated crust, so I cooked them this time at about 425. Turned out great, but may go even a little lower next time to allow for more browning of the top, or perhaps I'll try lifting the pizza stone a few inches higher in the doom (I did this cook at the felt line). Anyway, the pics: Next up was boneless, skinless bbq chicken thighs with roasted corn on the cob. Very simple cook but tasty none the less: Next up I tried these smash burgers. Delicious, thank you Mr Cue! (Sorry, no pics...) The only problem I had is my griddle cooled off after cooking the first batch, or maybe it was all the fat on the griddle from the first batch, but the 2nd batch didn't get as crusty as the first batch. Next time I may need to figure out a way to get some of the fat from the first batch off the griddle before cooking the second. Last night was salmon marinated in jalo-mango sauce (~ 20 minutes) and then grilled on the grill grates. This was really quite good, and simple to fix. Served with squash casserole & steamed broccoli. I know the grill marks don't add to the taste, but they sure add to the visual appeal! I need to use the grill grates more often! Thanks for looking!
  2. You guys/gals have been killing the smash burgers, I couldn't compete using my electric griddle inside so my Mrs. picked me up a half-moon griddle for Big Joe. I followed the method found in the article from SeriousEats and went from there. No oil on the griddle, dome temp about 450, raked the lump under the griddle plate and smashed with a non-slotted SS spatula. I scaled 2 oz balls of 80/20 Chuck that was ground yesterday at my local grocer, lightly formed the ball into a patty, and took them to the Joe. Put the patty down, smash for 15 seconds in a circular motion, scrape after about 30-45 seconds, flip, add cheese, put another flipped patty on the cheese'd patty, cook about 15 seconds, pull. http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html BEST. BURGER. EVVVVVER!!!
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