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  • Similar Content

    • By Rob_grill_apprentice
      This weekend I tested making Butter chicken recipe from Milk Street Book, ‘Fast and Slow’ by Christopher Kimball.  Only change I made was use roasted garlic.   I made the Naan Dough with Poolish method.    I used a portion of Naan dough to make a Butter Chicken pizza.   Here are the pictures of the final result,   Both where very delicious.   


    • By VeLoRoK
      Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.


    • By Rob_grill_apprentice
      Pizza tasted very good.   I used my Joe Jr. to Roast the Chicken Reshmi Kebabs and used my vision Classic B to bake the individual pizza.   For the cheese I used paneer cheese, extra old cheddar and pizza mozzarella.  The sauce for pizza was the serving sauce for Chicken Reshmi Kebabs.   This pizza will now be part of my pizza repertoire.   






    • By cameronleespencer
      Hello There!
       
      Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer!
       
      I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace.  I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations.  
       
      Can't wait to get cooking on the Kamado once it is up and running.  Most looking forward to cooking some pizzas and of course brisket, being a Texan!
       
      Thanks,
      Cameron Spencer
    • By cameronleespencer
      Hello there!  
       
      I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue.
       
      So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100!  The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair.  I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill.
       
      Condition Report:
      The ceramic body itself is in good shape with no major cracks or chips.  There are a few issues that need to be addressed however:
      The upper part of the interior has some green staining.  I assume this is from algae/moss since I live in the PNW.  Any tips on how to gently clean this, or should I just do a burnout when I get the rest set up?  The felt gaskets are in pretty bad shape and will need to be replaced (tips on cleaning and removing gunk would be welcome too).  The wire mesh gasket is mostly intact but has come loose.  Does anyone know of an adhesive that would be safe to use to re-attach it?   I'm not sure what to call this, but the hole that helps align the hinge on the back side of the band has been worn quite a bit.  Making the hole about 1 1/2" long and the ceramic a bit crumbly there (see pic).  Does anyone know of any substance I could safely patch this with, and how best to reattach the bands?  
      Missing parts:
      At that low of a price I wasn't too concerned about replacing a few parts, but after price checking I found I need approx $400-$450 in replacement parts.  I can get most of these from BBQ Guys, but I figured I would reach out to the community here and see if people had recommendations for third party replacements, custom ideas, or (fingers crossed) extra parts that they need to get rid of.  Here is a list of what I need:
      Firebox Deflector Grill Grates Flex cooking rack (is this necessary or is there another way to grill/smoke without it?) Replacement Gasket kit Missing the upper half of the cart, not sure if I will try and purchase that, or make a custom table I will be focusing on grilling and smoking with this grill, so I don't really need some of the specialty items.
       
      I know this is a lot of information/questions, so don't feel like you have to address everything, but if you have some advice on any of the subjects, I'd greatly appreciate it.
       
      Thanks and happy grilling!






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