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Found 25 results

  1. I may eventually be in the market for a second kamado (I own the Blaze aluminum kamado and love it), and wanted to know if anyone owns the Golden's cast iron kamado. If anyone owns this kamado or knows someone with the kamado, would you mind giving an update? I assume that this kamado cooks quite evenly (considering its mass) since my Blaze performers so well. I am a huge fan of anything made of cast iron, but was curious how easy it was to get the Golden's to pizza/searing temperature (600+ degrees). I made pizzas the other night on my blaze and think I did not add enough charcoal for a total of (4) pizzas to stay at 550-600 on a cool night; I blew through all of my charcoal quiskly. Also, has anyone smoked something like a brisket (12 plus hours) and noticed much temperature variance (My blaze does quite well). Why do I want a second kamado you ask? 1. Because I want to be able to cook multiple meats at different temps at the same time, or perhaps smoke one thing while using the rotisserie on the Blaze. 2. I want to be able to cook a lot of food (I enjoy cooking for others) 3. I'm a like a kid with his toys; my toys now revolve around food and beer...
  2. I was fortunate enough to get to partner with Wicked Edge to demo and evaluate this sharpening system. I have been playing with it a good bit this week to learn how it works and get the diamond stones broken in and ready to get down to business... This is the Wicked Edge WE-130 mounted on their aluminum base. This base is 8"x10"x1" and it weights about 8 pounds to give the sharpener good stability on whatever work surface you choose. They also have a 12"x10"x1.25" granite base option that weighs about 15lbs if you want something heavier. The sharpener also comes with a template for the mounting screw holes so you can make your own base out of whatever material you like if you want to. The bases are optional and do not come with the sharpener kit. The sharpening angle adjustments on each side of the WE-130 go from 13° to 35° in 1° increments. The small set screw on the right edge of the arm base allows you to micro adjust between 1° settings if you are using the optional digital angle gauge. See later photos.... This cam arm is an update from previous versions of the wicked edge. When you position your blade in the holder, you just lower this arm to create the tension to hold it rather than using a hex key to tighten it in place. The blade holder holds up to a 3/16" thick blade. There is an optional attachment for 1/4" thick blades if needed. The WE-130 kit comes with 100/200 and 400/600 grit diamond stones for sharpening. For most applications that is completely sufficient. Wicked Edge provided me with the 800/1000 grit diamond stones and the 5/3.5 micron diamond paste leather strops also. Wicked Edge offers a vast array of additional stones and strops if you are more interested in being able to produce a super high polished mirror edge on your blade bevels. I don't mess with that level of detail on my kitchen knives but I enjoy having it on my pocket knives. I will likely be adding a couple of their ceramic stones to this collection in the near future. You can also get a digital angle gauge if you are interested in absolute perfection of the angle and I would also consider this a requirement if you want to use the add-on low angle adapter to get angles below 13°. I have a collection of Dalstrong Shogun series knives that I intend to sharpen with this unit and they have bevels in the 10° range that I want to be able to maintain. For todays' photo session and testing, I got out my Columbia River Knife and Tool (CRKT) Lake Design Thunderbolt 2 knife. This is a tanto style blade that takes a little extra attention when sharpening, but the Wicked edge handled it perfectly. This knife lives in my Man Cave and it's primary function cutting open boxes and bags of charcoal. It takes a beating. This was a cheap knife (about $20 or so) and it has held up to several years of pretty hard abuse. I used the digital angle gauge on this knife just to familiarize myself with the operation of the adjustments. I would not normally care for that much precision on a knife like this. I like 21-24° bevels on my pocket knifes normally. They hold their edge and stay sharp much longer with a wider angle bevel. My next project with this is to make some video on the process of actually setting this up and sharpening some knives. I have two kitchen knives I have been saving to sharpen on video with this. The two knives are my Henckels Zwilling Pro 4" paring knife and 8" chef's knife. I haven't used those knives in a while but both of them are in bad need of a good sharpening. #WickedEdge
  3. I've had some KJ Big Block Lump Charcoal for a while now and finally got around to opening up a few bag. Here is a review of it. Two out of the 4 bags I have. One was out in the sun as you can see from the faded bag. Cut the top of the bags off. Pushed the large pieces to the left to get a better look And now a 6" ruler and a business card from some size relationship. Stuff looks good and I'll be burning some this afternoon to know how it burns.
  4. Here's a walk-around of the Yoder... It's time to start cooking on it!
  5. I made a batch of photos this morning to show some of this new Yoder pellet grill/smoker.... Yoder Smokers Competition Grade BBQ Products This is simply a BEAST of a grill. Until yesterday I had never seen one of these first hand so I was quite impressed when I got this guy off the pallet and onto my patio. In simple terms, it's built like a tank. This is the competition model that comes on this fantastic rolling cart with the for oversized flat free tires. That made it quite easy to roll this heavy grill through my yard and onto the patio. Two of the flat-free casters are on swivels and lock in place... There are two super heavy duty stainless steel prep tables... this is the front table... This is the side table on the right side... The exhaust stack bolts into position with a thumb screw. This is made so it can be tilted down or removed when you want to use the custom fit cover for this grill (I did not get the cover.) The main door of the grill has a counter-balance to help with the weight of the heavy gauge steel door... This model includes a very handy probe port if you want to run temperature probes into the grill... The computer control panel is below the pellet hopper on the left side of the grill. The temperature on this grill is adjustable between 160-600°F in 5°F increments. When you power the grill on, you simply press the start button to start heating the grill. The prime button is used if you want to feed pellets into the fire bowl at a faster rate when starting up. Once again... heavy duty. The cooking space inside the grill is impressive. The lower cooking grate is 32" x 20" made up of four individual super heavy duty stainless steel grates. The top grate is made from expanded metal and measures 28" x 15". This gives you a combined cooking area of 1060 square inches. The top rack has a set of flanges that allow it to be slid forward without worrying about it falling out of the grill with weight on it.... The bottom racks are seriously heavy stainless steel.... The heat deflector / drip pan runs the full length of the underside of the cooking area. Forgive me but I had the pan in upside down in these photos! The left side of the pan has an access door so you can get to the fire pot without having to remove the entire pan... Easy access door to the fire pot.... A full length view of my drip pan / deflector shield with the access door remove and installed upside down... lol... Underneath the drip pan / heat deflector is the belly of the grill. On the right side you will notice a baffle plate on an extension rod. This feature allows you to several things. The primary use of this is to shorten the width of the cooking chamber to concentrate heat on the left side of the grill... Here is the baffle slid over fully... this gives you searing power heat on the left side of the grill. Adjustments to the position of this baffle also allow you to evenly distribute heat throughout the grilling surface... This handle on the right side of the grill under the side table allows you to adjust the position of the baffle... Concentrating the heat on one side of the grill allows you to use the accessory grill grates for searing while having a cool zone on the left side of the baffle for a two-zone grilling setup. The drip tray / heat deflector directs drippings to the right side of the grill where they can collect in this drain bucket that hangs UNDER the grill rather than to the side. If you are operating in the rain, this will be beneficial so your grease bucket doesn't overflow and make a huge mess... All I have done with this grill so far is the initial burn-in and I have also played around with running it at 500 degrees. I seasoned the expanded metal cooking grate to prevent rust. I am looking forward to cooking on this grill and I will most likely fire it up tonight and cook a boston butt overnight on it....
  6. This one is longer, but I feel like it answers a lot of the questions I could not find when I was researching the MiniMax on youtube. There are some pretty cool shots in the middle of some ribeyes cooking. Also, I managed to squeeze a 9 pound pork butt on that thing and it turned out great. This is the type of video I like to do most and hope to do more off in the future, but it was a TON of work. I need a brain break. Anyways, enjoy!
  7. My slicer arrived today and here are a few basic photos after I took it out of the box... My first impression of this slicer is very good! It's quite hefty and it has a very strong and durable feel to it. I did a basic disassembly of it to see how complicated that was going to be for cleaning purposes and it doesn't look too difficult at all. I did NOT remove the blade yet because I don't have the cut resistant glove just yet but there are only three screws that hold it in place so it should not be any major ordeal to remove. I haven't done any slicing just yet as I'm pressed on time tonight. I will update this post with slicing information very soon. The slice thickness control knob is very precise. This slicer is going to have no trouble setting up a very thin slice, which is one of my main goals of upgrading to a slicer like this one. I picked this up at webstaurantstore.com for $289 and free shipping. I did not order the cut resistant glove with it because that was going to add $11 to the shipping cost for some reason. I'll resolve that issue elsewhere. First impression: Amazed at the build quality and apparent durability of this slicer. I can't wait to slice some stuff! Stick around...
  8. After a bit of time playing around and tweaking this grill, I'm very happy with it. The FireDisc grill is extremely well made and well purposed in my opinion. I'm gonna have a LOT of fun with this one...
  9. I happen to see these at my local Costco last week for what seemed like a killer price. ($21.99 for this 2 pack) I quickly checked Amazon to see if the price was good (Check) and to see if they had good reviews. (Another check with 5 stars) Link: https://www.amazon.com/Reduce-COLD-1-Insulated-Steel-Tumbler/dp/B01H9SC0DK/ref=sr_1_1?ie=UTF8&qid=1467733728&sr=8-1&keywords=reduce+tumbler Into the cart they went. Later that day I washed one and loaded it half way up with ice and a soft drink. I finished the drink at 8:00 PM and set the tumbler on the counter. The ice was approximately at where the tumbler expands from the skinny part that fits in your cars cup holder. It was 76 degrees in my house at that time and it got down to 70 during the night. At 10:00 AM the next day I checked the tumbler and there was still ice in it. It was approximately half ice and half water. I was impressed and glad they found their way into my cart.
  10. My local Costco hosted the KJ Road Show last weekend and I happen to stumble by and meet Dave (socaldave) the KJ rep. Obviously I really don't need another kamado but it was nice to shoot the breeze with Dave and admire the Joes. The one thing I did buy was a 2 pack of KJ Restaurant Grade Lump Charcoal. Today I had a chance to open them up and put them in my KJ can. Here is what the bag looks like. I put both bays side by side and cut off the tops. Bag 1 Bag 2 I did a quick sort to get a better look at the mix. Here is bag 1. Bag 2. Conclusion before putting fire to it. I looks good but one bag had decidedly bigger pieces than the other. Bag 1 looks to be 20% large, 20% medium, 55% small and 15% tiny / dust. Bag 2 looks to be 30% large, 35% medium, 20% small and 15% tiny / dust. Your results may differ but that was mine.
  11. Bacon 24/7 - By Theresa Gilliam I stumbled across this JEWEL of a book on the shelf at a local bookstore tonight and had to pick it up! If you are a bacon lover (and who here isn't?) you are gonna want to check this book out! It's full of recipes that feature bacon covering breakfast, lunch, dinner, appetizers, snacks, and desserts!
  12. Hey Kamado fans, here's a rave review of the Kamado Grille restaurant in Raleigh, NC from food personality Bob Garner on North Carolina Weekend, the weekly tourism program on UNC-TV, North Carolina's PBS station:
  13. Smoke 'n Fire, a local Kansas City area BBQ supply store, is currently running a coupon promotion offering a bag of lump charcoal free with any purchase. This is what they are offering: http://www.amazon.com/Bayou-Classic-18-Pound-Natural-Charcoal/dp/B005MHD9HW I just used it to grill some steaks on my K.J. Even after giving it 15 minutes with the top open and then 25 minutes top closed to burn down to no visible smoke, it was sparky, snappy, and infused the steaks with a funky, off, unpleasant smoky flavor. My recommendation is that you steer well away from this product.
  14. I'm happy to say that Meathead likes my simple product! http://amazingribs.com/BBQ_buyers_guide/barbecue_accessories.html
  15. A couple of weeks ago I purchased a two pack of KJ charcoal (22 lbs. ea.) at the KJ Roadshow. Today I tore into them and here is my initial review and observations. 1st bag. Here it is with a business card and 6” rule for relational size comparison. Now I’ve separated out the large, medium and small pieces. I did find a couple of unwanted items in the 1st bag. 2nd bag looked as good or better than the 1st bag. Loaded it all into a trash can for storage. Now for comparisons sake I torn into a 40 lb. bag of Lazzari Mesquite lump that I had. Large, medium, small, tiny and dust. Now loaded into trash cans for storage. The KJ charcoal was nice looking stuff. Approximate sizes were as follows: 10% large pieces. 35% medium pieces. 50% small pieces. 5% dust. I haven’t burned any yet so I have no opinion on that yet but it looks good. Thanks for looking.
  16. OXO Good Grips Triple Timer Amazon: $19.99 Kitchen timers are quite useful to all of us for various reasons. Finding one I really LIKE has been a problem because of my personal requirements for what is GOOD in a kitchen timer. There are tons of these things on the market. Some are cheap and some cost a little more. THIS one is a keeper. I like a kitchen timer that has a numeric keypad to enter the times you want rather than having to scroll numbers to get to the right one in each position on the timer. This particular model also has three independent 100-hour timers that can be used as count-up or count-down timers simultaneously. Each timer has a different alarm sound. When this timer is in the timer mode, all three timers are visible on the LCD screen. When the timer is not in use, the unit defaults to the clock mode. This is a counter-top type timer. It is wedge shaped and designed to be read while sitting in the shown position on a flat surface. There is no magnet for attaching it to a metal surface. This timer is quite intuitive and easy to use. It's my go-to timer. It runs on two AAA batteries. This one has been running for over two months on the first set of batteries, which is pretty good considering I use it multiple times per week while cooking. For $20, I think it's hard to go wrong with one of these. Thermoworks Extra Big & Loud Timer Thermoworks: $29.00 Here's another timer that I have in my collection. Once again, this timer meets my requirement of having a keypad for inputting my desired times. This one has a flip out tab on the back so it will stand up on a flat surface. It also has magnets if you want to put it on a metal surface. This is also a 99 hour alarm and it has an adjustable volume control for the alarm. This model runs on a single 9v battery and boasts IP65 water resistance. Thermoworks TimeStick Thermoworks: $25.00 Another timer that I like is the Thermoworks TimeStick. This small timer also has a numeric keypad for entering times. It also works in count-down or count-up modes. It has a 100 hour timer, is water resistant, and comes with a neck lanyard so you can keep it with you rather than having to go back and forth to the timer to see how much time you have remaining. This one is also available in 9 different colors. This is a very handy tool! This small timer runs on a single CR2032 battery. There are a lot of timer options out there but one thing to watch out for when buying one is its timer duration. Some of the less expensive timers only count down or count up to 99 minutes. That's not always useful when doing a 12 hour cook.
  17. Here's a short video demo of the Kamado Joe Blow Lighter. This product is part of the new accessory line being offered by Kamado Joe and this will be available in early 2014....
  18. As part of my personal cookbook collection, I have both of the Myron Mixon cookbooks: "Smokin' with Myron Mixon" and "Everyday Barbecue." Smokin' was Mixon's first publication and then it was followed by Everyday Barbecue. After reading through both of these books and trying several recipes and techniques from both, I believe the "Everyday Barbecue" should have been his first release. As far as I'm concerned, the Smokin' book could have been ditched. Smokin' is a book that possibly caters to the world of competition barbecue more than to the backyard barbecue guys like us. Several of the recipes I tried from this book were just not good in my humble opinion. I understand in the world of competition BBQ you have to wow the judges with a single bite, but if I had to eat some of this stuff as a meal, I'd probably dislike it even more. There are some interesting stories bundled with a lot of smack talk that makes the book entertaining, but I'm not going to recommend this book as a 'must have' for my fellow backyard chefs. Everyday Barbecue is a book that I find to be much better suited to my tastes and preferences as a backyard cook. I have tried several recipes and techniques from this book and been very pleased with the results. Myron describes this book as a guide to what he cooks when he's cooking for family and friends at home, which is exactly what most of us are doing most of the time. So, if you are looking for a book to add to your stack, I'd give the "Everyday Barbecue" book a glance...
  19. * video content removed * I am finally getting the chance to cook some meat sous vide style! Today I used the Dorkfood DSV to control my sous vide bath for a big FAT ribeye steak... http://www.dorkfood.com http://www.facebook.com/dorkfood This controller coupled with my crockpot held a 130° water bath to cook this steak to a perfect medium rare consistency after which I seared both sides on a flat top on my gas grill. To prepare this steak I seasoned it with salt, black pepper, and some Montreal Steak seasoning and then vacuum sealed it with my FoodSaver. I just dropped that bag in the sous vide bath for 2 hours (90 minutes would have been enough) and then cut it open and seared it off on both sides. This steak was probably the most tender of any steak I have ever cooked and the flavor was outstanding. See my notes at the end of the video for information about flavor differences between this technique and grilling...
  20. I just wanted to post a link to the Big Joe review posted by The Naked Whiz: Kamado Joe Big Joe Ceramic Charcoal Cooker
  21. Kamado Joe Classic Walk-Around: Kamado Joe Big Joe Walk-Around: Kamado Joe Jr. Review / Walk-Around:
  22. http://youtu.be/G0U5q3cfkV8 I will add additional videos to this post as I make them... This is going to be a fun project http://youtu.be/w6nXpEP_GB8 Fire roasted chicken.... the PBC did a phenomenal job of cooking these without the help of any thermometers! http://youtu.be/-r_uYAw3xrE Three racks of pork spare ribs on the Pit Barrel Cooker... http://youtu.be/7R3TsMLuzYA Discussion of the Pit Barrel Cooker...
  23. http://youtu.be/_ZvY06MvMVc I had been looking at options for moving more of my cooking outside recently when I came across this stove at Academy Sports. I have been very pleased with it so far...
  24. http://youtu.be/UNb_3NnsvRA Here's a review and comparison that I have been wanting to do for a long time now...
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