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    • By TheGHole
      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!


    • By CentralTexBBQ
      Getting ready for spring. I have abused my KJ by not covering it and it has really weathered the side tables. 
       

       
      My wrought iron patio set needs a little work also.
       

       
      The weather really wasn't conducive so, I didn't spend as much time in prep work as I should have. That grey cast on the side plates is not really dirt. The sun did a number on them. Anyway, two days and a little rain later, the finish is holding.
       

       
      actually black again... 
       

       
       

       
      I'll get the chairs this weekend after I give them a proper washing...
       
       
    • By Will S.
      I am looking at Kamado Joe grills.  A few questions:
       
      1. I'm sold on the quality and the cooking benefits.  Now to size.  My thinking is the Big Joe will cover me for all cookouts, large and small.  However, I don't need that capacity often, and a classic would probably cover 95% of my cooking.  I don't mind going bigger, even think it might be smart.  But I'm wondering if I do, will I be locking myself into using more coal cooking smaller quantities in the Big Joe?  Example, if I'm cooking 4 nice steaks, will I have to burn more coal to cook them in a big Joe vs a classic?  I'm leaning towards Big Joe, just trying to understand if I do, am I buying a gas guzzler (coal guzzler)?
       
      2. These things seem to have very long lives.  Outside of cracks and something hidden, is there really much downside to buying one a few years old second hand?  Anything besides cracks to look out for?
       
      3. I've been reading to see if BGE or KJ has a big enough edge to really matter.  Looks to me like they are both incredible products and I can't go wrong either way.  Seem right?
       
      Thanks, I hope to be contributing soon!
    • By adamhorner
      I’m new to the forum but just picked up the KJ Classic (but with the black shelving and handle, not bamboo and divide and conquer setup, not the older triangle setup) for $699.99 + tax, clearanced from $999.99 with free ship to store and currently free assembly and delivery on all grills over $399 at Ace Hardware if you’re an Ace Rewards program member (free loyalty program). Haven’t seen the Classic anywhere else for less than $800-$900.  I was about to spring for the Classic II, but with this deal at $500 less ($1199 seems to be the prevailing sticker for the Classic II) I decided I could live without the Air Lift hinge and Kontrol Tower (Think I like the cast iron with daisy wheel better for longevity, anyways).  Anyways, here is the website, I imagine Ace is trying to clear inventory so they can sell some more Classic IIs.
       
      https://m.acehardware.com/product/index.jsp?productId=42684056
    • By Logan
      Someone had suggested making a porchetta on the Joetisserie. For those (like me) who aren't familiar with it, it is basically a pork belly with the skin on, rolled, cooked, and sliced for sandwiches and such. The goal is a buttery juicy interior and a crispy flakey exterior. And I think it was an outstanding success, if I do say so myself
       
      Whole pork belly, had to ask the butcher at the asian market for it. Sprinkled it with salt, sliced garlic, dried rosemary, and ground fennel seeds. Roasted on Joetisserie for about 3 hours, but fought to keep temperatures below 400, due to the grease keeping the fire going! Sorry I don't have any pictures of it sliced, but we sure enjoyed it.
       
       
       
       



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