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Found 18 results

  1. Made these Jack and Coke chicken thighs last night, recipe courtesy of http://howtobbqright.com/2016/10/07/jack-coke-chicken-thighs/. Turned out incredible! Meat was super rich and juicy, the skin tighten up with the ultra flavorful tacky glaze, and they even formed up pretty nice. I served them with some sweet corn on the cob, pasta salad with fresh mozzarella, sun-dried tomatoes, fresh basil, and some other things, and a mustard vinaigrette butter lettuce salad. My only recipe modifications were that I used peach preserves instead of pineapple because I couldn't find pineapple, and I used half the brown sugar that the recipe said in the glaze because my all purpose rub has some sugar and the one he uses does not. Next time, I would make the glaze slightly less salty to let some of the other notes shine through a bit more, and I might put a little less wood one before smoking. Overall very happy with how these turned out and encourage y'all to try it! Please let me know if you have any tips or questions...I'm always trying to get better!
  2. Made some grill fried hot wings on the Kamado Joe classic. Seasoned the wings with some kosher salt and fresh cracked black pepper. Sprayed them with some vegetable oil, tossed them in some Lefty's Spicey Fish & Chicken Mix. I highly recommend it if you can find it. I happened upon it at Shoprite and all I can say is I love it. After I applied one coat I rested the wings on a cookie cooling rack over a half sheet. An hour later when the dry mix got all gooey I applied a second coat to get it extra crispy. While that was resting I lit the KJ, inserted the deflector plates in the high position and brought the temp up to 425°. Once up to temp I let it ride for for 15 minutes just to make sure the grill was thoroughly warmed through. Put the wings on and flipped them every 10 minutes for even cooking for 45 minutes and voila!!! Crispy hot wings.
  3. Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!
  4. No rub but well seasoned- 10 quarters for a customer andh one spatchcocked bird and another breast / wings thrown in. Rolling @ 220° for the moment. Willcrank to ~350° at cook end to crisp skin Ready @ 3pm.
  5. I'm looking for the cast iron chimney piece for a Classic Joe. I've been using a SmoBot vent and it would be nice to have it always mounted to one chimney for overnight smokes and have another I can use for high-temp and regular cooks.
  6. The planned 29° Brisket cook was postponed due to necessity and has now become a 9°, 7 inches of snow Brisket Cook.
  7. Came accross this today. Probably old news but, new to me. https://www.homedepot.com/p/Kamado-Joe-Big-Block-XL-Lump-Charcoal-KJ-CHARBOX/303973185
  8. Well seasoned Turkey burger topped with grilled mango on cracked wheat with roasted veggies.
  9. 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...
  10. Was searching Amazon for Kamado Joe products and went into a couple of the grills and noticed that these were sold/shipped by Amazon. Does anyone know if these products will carry the KJ warranty and support like buying from a dealer does?
  11. I have a buddy who works at Costco in Stockton, CA. He said the Kamado Joes are there at the moment.... Waiting to hear back on the specific models and accessories being sold...... Just and FYI
  12. I realize Bobby has a lot on his plate, so there's no fire here, well technically it all about where the fire is. All of these KK guys seem to be having way too much fun with this coffee lump. As a KJ user, I want in. The bigger challenge I think would be getting any coffee lump in any quantities for shipping. Demand would also be the other consideration. How many KJ users would use a KJ coffee lump?
  13. 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.
  14. Hello all, I was wondering if anyone out there can help me out. I have cooked on my KJ classic for quite a while, however, I had never tried cooking any kind of dessert until recently. My question is, how can a person keep the pie, dump cake, etc from taking on too much of a smokey flavor while baking? I like smoke for meats, but I don't want my pies to have a smokey flavor. Maybe a hint, but not more. I have made sure that no smoking wood is left in the fire box and that the smoke has "laid down" from the initial fire start before I put say a pie (prepared in a case iron pan) on the grill. I see very little if any smoke exiting the chimney during the bake. However, the pie still has a pretty strong smokey flavor in the end. Any help would be greatly appreciated. Thanks.
  15. Might as well start off the new Joe the right way. (I still need a name for her - and yes she's a girl - haven't figured one out yet). 9.24 lbs. Homemade rub. Coupla big chunks of cherry in there. Been on since 3:30. It's going to be a late night/early morning. And something to sip on while I'm waiting.
  16. Has anyone heard anything back from Smokeware on a release date or pre-order date for the KJ Smokeware vents? So far nothing has shown-up on the website.
  17. The Ribeye steaks were sliced from a Ribeye roast, then liberally coated with Kamado Joe Steak seasonings. The steaks were cooked indirect at 275 until the internal temperature was within 15 degrees of the target temperature. The Big Joe was then set to 375 for the final searing of the steaks on the direct cast iron grates. Corn on the cob was prepared along with a garden salad which also had cranberries and walnuts. The KJ seasoning worked well with the beefy richness of the ribeye. The blue cheese dressing for the salad balanced the deep savory flavors of the steak.
  18. I'm replacing the gaskets on my Classic Kamado Joe and was wondering if anyone has removed the dome to do so? It would seem to be easier for R&R of the gaskets. I've watched the dome removal video from Fred at Tasty Licks BBQ but that was for a Big Green Egg. I'm finding it difficult to remove all of the old gasket material, especially the black crud that resists even a grinding wheel. Acetone is not really making a dent. (And which is why I'm looking to remove the dome - it'll be easier to manage). I would think that I could; simply tie down the handle to the frame (so the top band doesn't spring up and whack me in the face) unloosen the top band from the dome lift out the dome, turn it over and rest it inside the empty base which will be lined with old towels for cushioning John's recent video helps but this old gasket crud is really defeating me. In the photo you can see where I managed to grind off some of the gunk (that's not a chip BTW, just a clean spot.) And of course - am I obsessing on how clean the rim needs to be?
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