So, I am very much interested in buying a kamado grill since it has such great features and versatility, but I have a few logistical hurdles to clear first, the primary one of which is securing it against theft. I live in a city with a lot of theft from cars, in person (cell phones, wallets, etc.), and even from homes. It's also a city of row homes, which means my house touches the houses of either side and the closest things I have to a yard are a rooftop deck, a parking pad in the back, and a large public park a block away. That's all to say my options for where to house my grill are:
1. Rooftop deck - probably a bad idea
2. Parking pad - better but need a way to secure it so that it cannot "wander off"
My tentative plan has been to buy a bike rack that I can bolt into the concrete near the back of the house and then chain the grill to the bike rack through the nest/legs and the lid handle. My questions about this are:
1. How likely do folks think this is to be secure?
2. My parking pad is at a 1/12 slope (just under 5 degrees), which should be fine for storage based on my tipping point estimations, but if anyone has some solid numbers, I'd appreciate input. The specific grill I'm eyeing is the Kamado Joe Classic II.
3. The bike rack I'm looking at is 36" high and 24" wide. Will that fit under the grill cover with the grill?
Morning! So I've gone completely ham, literally speaking, since I got the Akorn back in November. I've smoked 6 different ham recipes.. and recently just picked up 5 spiral hams and threw them in the freezer because they were marked down to basically 80cents a pound from $3-4/lb I got i got 10-14lb hams for basically $10-14 a piece. I quit buying deli ham all together and now we use strictly the smoked hams for sandwiches, throw some in the skillet for breakfast sandwiches, as well as using it for dinner in general of course...
That said.. I've done nothing but hams and and steaks on it since picking it up.. done burgers a few times and they are always phenominal.. in fact the family prefers them the next day even more I think so I usually make about 20 patties... really wishing I had a bigger surface area at this point because i'd make more if I could.
That said, I'm doing burgers for the wife and her girlfriends when they get off work tonight and am interested in some recipes outside of the typical burger.. My general prep tends to be make patty, season, sit for 20 mins in fridge.. cook.. last 1-2 mins slather with BBQ sauce and some garlic cheddar cheese slice and then serve them with baked beans on top of the patty. It's a favorite. I'd like to change it up though and hoping you guys have some favorites you might recommend. Im really looking in to some sort of stuffed burger but I'm open to all sorts of recipes like maybe a minced garlic and onion bacon cheddar burger or similar.
Look forward to the great suggestions you folks will have!
Anyone have any experience with these? My old Black & Decker Hedgehog has bit the dust. So it was time for a replacement and I ended up picking up a dewalt 40 volt max 22" dual cordless trimmer. It has a lot of good reviews and I'm familiar with dewalt products. My only reservation is the battery life in the short term and the long term. They're not cheap. I know it's a little bassackwords to be asking this after I bought the trimmers but I just wanted to get a feel of what to expect. Here's what she looks like. http://www.dewalt.com/tools/outdoor-power-tool-equipment-dcht860m1.aspx
I decided, today, of doing a Low and Slow Roast, more precisely a leg of lamb, boneless
It's not very big, around the 2lbs marks.
I started it early as I was expecting it to take a good 4h to reach 140F IT, but it is now 3pm over here and it's already at 138F IT
I had my KJ at around 225-230F (Grill temp) most of the time
I decided on snuffing it out a bit now to have it cook even slower, and grill temp is now at 205F
Assuming I don't want to eat for another good 2h (ideally 3h), what would you recommend me of doing? Removing it now and reheat later, or leave it in there and let the KJ temp at this setting and let it drop a bit more?