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  1. bgaviator

    Back ribs are on...but having temp trouble

    I just put the baby backs on 30 mins ago. Using a Kamado Joe and my PartyQ fan controller. I had the controller set for 230° and I let the device ramp up the temp. However today it has overshot and I can’t get it to come back down despite having the top vent closed to about only 1/4 open. The...
  2. bgaviator

    My burger...didn’t suck! Finally!

    I do have a burger press, and I’ve tried using 80/20 ground chuck as my meat. But even with seasoning they just never taste right. I never get that restaurant taste. I started a big burger thread on this site awhile back about my issues not being able to cook a good restaurant quality burger at...
  3. bgaviator

    Pork tenderloins on the kettle

    One of the most incredible things I’ve made on my Kamado so far has been this pork tenderloin recipe from Traeger Grills website. It tasted like sweet pork candy. It was awesome! I ordered the Traeger rub from amazon if memory serves me correct...
  4. bgaviator

    Is it just me?

    This is true with me. I’m always my harshest critic. Food to me always tastes better when someone else has made it for whatever reason. My friends will rave about something and I’ll just think it’s ok. Happens all the time.
  5. bgaviator

    My burger...didn’t suck! Finally!

    They have a Prime Rib Beef patties too I’d be curious to try. I bet they’re super yum.
  6. bgaviator

    My burger...didn’t suck! Finally!

    Tonight I cooked up Kroger Private Selection brand Steakhouse Angus burgers. Yes, they come frozen, but they are thick...pre-seasoned perfectly...and remained juicy. They burgers have a nice pepper and garlic seasoning to them. They cooked in 10 minutes at 400° on the Kamado with the cast iron...
  7. bgaviator

    Cherry, how much is to much?

    50/50 hickory and cherry is my go to for just about everything now....pork shoulder and ribs. I like smoking fresh bratwurst over cherry wood.
  8. bgaviator

    Quick Question - Pork Shoulder Wrapping

    ...and for what it's worth, I have had members on this site tell me resting pork shoulder isn't really necessary. It's also easy to add juice collected from the wrap process back in, or use a great finishing sauce like JJs to add moisture back if needed: .... JJ's Finishing Sauce 1C Apple...
  9. bgaviator

    Quick Question - Pork Shoulder Wrapping

    I like wrapping as I like the time savings and I think it gives better flavor and moisture, at least compared to when I've done them unwrapped. However, you will lose your bark keeping it wrapped. What I do is take my pork shoulder out of the wrap about 10 degrees from target temp and place it...
  10. bgaviator

    Messed up two racks of ribs...

    Yes, baby backs 2-2-1....and even that I found the meat slightly too done for my liking, so I have been doing 2-1.5-1. I cook at 230.
  11. bgaviator

    First Pork Butt

    I can't help but wonder if your particular piece of meat didn't have enough marbling throughout and maybe that's why it wasn't as fall apart as you wanted? Also, did you temp check it in multiple places? I know often times when I've done pork butts, one section will be temping that it's done...
  12. bgaviator

    Sharing my chicken brine recipe

    Hello all, You have all given me so much info when it comes to smoking and cooking in general, I thought I'd give back by sharing my chicken brine recipe. A little background on this: I grew up in Ohio, and my grandmother lived in a town called Versailles. We used to go to an event called...
  13. bgaviator

    So this just happened....

    I know Amazon has been doing that lately but not sure about FedEx
  14. bgaviator

    So this just happened....

    Update* So early last week I got an email from Kamado Joe with an invoice attached showing my firebox was shipped via FedEx Ground. However, the invoice contained no tracking number which I thought was odd. Well, I waited...and waited...and waited for my firebox to show up and finally I...
  15. bgaviator

    Sour Dough Starter

    I may have to start making my own sourdough. It’s almost impossible to find where I live in north Mississippi. Not sure why sourdough isn’t more popular down here.... I LOVE sourdough with soups or just getting some crab salad and putting it on toasted sourdough.
  16. bgaviator

    So this just happened....

    Oh my...where did you get that piece of meat? I was just in Japan a few months ago and went to Tsukiji Fish Market. Paid $40 for a skewer of grilled A5 wagyu beef. It was damn good...but it was sickening to think how much I paid for it. It’s almost comical now really.
  17. bgaviator

    So this just happened....

    ...I get it. No need to keep rubbing salt into the wound
  18. bgaviator

    So this just happened....

    When I inquired about the three weeks, they said most of the time items are shipped within 7-10 business days. So I guess 3 weeks might be worst case scenario. I might have to just buy a Weber as a secondary grill so I can get cooking again. I’ve wanted one anyways for awhile and have just put...
  19. bgaviator

    So this just happened....

    Well I have to respectfully disagree that I have a poor attitude about the situation. I think it’s awesome that they honor their warranty. That’s cool and all. But to make your customer go without their only grill for three weeks because of your ultimately defective product seems excessive to...
  20. bgaviator

    So this just happened....

    Update: Well two days after I submitted my warranty claim they responded and said they will be shipping me the newly designed fire box. However they said it could be three weeks before I get it. That really pisses me off! I use my grill multiple times a week, especially on the diet I’ve been...
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