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Jon B.

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Posts posted by Jon B.

  5. Syracuse, NY

    in See A KK In Your Area

    Posted

    She's been here almost as long as me! I moved here in 1982. Born and raised in the South. 

     

    What about you? Where'd you grow up, Jon?

    Tony,  

     

    She moved there from Moline when my brother-in-law got a job with Rockwell after getting out of college.....has been there ever since.  Raised three kids there and enjoys the area.  I enjoy my occasional visits there also!

     

    Me......high school and college in the Moline, IL area but from Detroit originally, lived in New Jersey for a while as a kid also,  Dad was transferred a lot.   Columbus, Ohio and now Syracuse on my own.  Three grown up daughters here in New York.

     

    Jon 

  7. Syracuse, NY

    in See A KK In Your Area

    Posted

    Kewl! How long has she lived here? Hopefully long enough to be acclimated! Snow just started falling. We're about to get hit hard - maybe 10" of snow tonight and the low tomorrow night is predicted to be 5F (-15C)!! A little to damned early for me, but you roll with it! 

     

    Over 30 years..................and in Moline, IL before that.  She is a Mid-westerner thru & thru!!!!   Good luck with the snow and cold.

  9. Syracuse, NY

    in See A KK In Your Area

    Posted

    If we start to see Utica Club beer and Genesee Cream Ale in the pics we will definitely know it's Buffalo and Syracuse thing.

     When I moved to Syracuse 30 years ago, I asked what the best local beer was and was told Utica Club.  Brought some back to the hotel, iced it in the sink and about choked when I had the first one.  Left the other five for the maid!!!!! 

  13. Mac's First Adventure

    in KK Cooking

    Posted

    Last night I just happen to need a 350*, diffuser in place setup. I also had the baking stone on the upper grate.

    I followed the exact procedure I outlined at the beginning of this thread to see if my instructions were correct. The only thing I did differently was I removed the controller plug on the ramp up to 300*. When it hit 300* I reinstalled the plug and set the top vent to 2 turns and continued following the instructions.

    It took 1 hour to get to 350* and I reset both vents per the instructions with the bottom vent set at about 1/3 opened. I gave it another 20 minutes before the cookies went on the baking stone. Temperature at that time was 365* and the KK was fairly well heat soaked.

    Charles - Prometheus 16.5", Cassiopeia 19" TT

    Thanks......never thought about taking out the controller plug.  Dang.........you can teach an old dog new tricks!!!!!! 

  14. Buffalo NY

    in See A KK In Your Area

    Posted

    I'm a little confused with Water my flower.... But that's not saying much as I'm confused a lot - LOL

    Charles - Prometheus 16.5", Cassiopeia 19" TT

     

    I thought maybe it was his area code....in anti-spammer code.............but it is not a valid US area code?????  

  15. Mac's First Adventure

    in KK Cooking

    Posted

    Congratulations on your first cook!  Looks like it was a winner, and I was definitely very interested to hear your comparisons to your other Kamados, thanks for posting! 

     

    So last night I cooked another hunk of the same rib eye roast on a KJ Jr at my buddy's house.  Did the setup and cook exactly the same as my first cook on the KK.

     

    The meat was excellent but was just a little different color & texture than the previous night's cook on the KK. (sorry no pictures)

     

    In my non-scientific opinion, the difference we originally noticed in the meat was 50% the quality of the meat and the length of the cook.  I'm guessing but the only difference (other than the differences in the two cookers) was the time it took to get to 350*.  Because I put the meat on the a cold KK and slowly ramped up the temp's up slowly, it took almost a hour to get to 350*.  On the KJ Jr. it took about 20 minutes to get to 350*.  The total cook time on the KK was close to 3 hours where the KJ Jr was about 2 hours.  More like a low & slow cook??????  Better moisture retention and even cooking on the KK???????  Both??????   

     

    The conclusion.......................Much more experimenting will be required and both RH Sue & my buddy Spike have volunteered to be the prime rib taste tasters!!!!!!  Too much fun  :toothy8:

     

     .      .   

    • Like 1

  16. Howdy!

    in Forum Members

    Posted

    Tony, don't tell him, but thats the plan ;)

     

    Let's plan a big party at Bosco's house once they arrive.......It would be great to meet you both!!!!!!!  (hopefully Bosco will be home - Ha!)

    • Like 1

  18. Mac's First Adventure

    in KK Cooking

    Posted

    Was your entire cooking process on the KK exactly the same as you've done in the past? Do you always have the beef on during the heat up process? Robert

    Robert,  Yes, exactly the same.  I like to add a little smoke when the meat is cold, so I always do it the same way.

     

    I did notice that the KK took twice as long to get to 350*, which makes sense because of the mass of the cooker.  Wondering if the slower heat up time/longer cook to internal 135* made a difference???? 

  19. Mac's First Adventure

    in KK Cooking

    Posted

    I agree about the color Jon B, can you describe more what you mean about a different texture?

     

    The meat was bought at BJ's and was a full ribeye roast.. I cut 5 similar sized roasts from the same hunk of meat.  The meat is what I always buy and cut up....so I really don't think the difference is the meat.

     

    I cooked the roast the same as I always do on my other kamado's (smoke, grill temp, meat internal temp, same type of seasoning and length of time on the meat also).  

     

    Here is what both RH Sue and I noticed..........the roast color was more like the prime rib you would get at a nice steakhouse.  

     

    Bosco.....I didn't use a lot of smoking wood...........so I wasn't expecting a nice smoke ring.

     

    The texture seemed to be different than our "previous" roast cooks...........more solid/dense...firm but still moist....texture more like a roast cooked to medium but it was still very pink & juicy.  

     

    I'm actually going to cook another roast tonight at a friends house on his KJ ceramic..........will be interesting to see how it turns out.      

  20. Mac's First Adventure

    in KK Cooking

    Posted

    Also, have you done the initial burn in or will you do that later???

     Going to do that on a weekend when I have more time.

     

    FYI - the vent setting on the KK were different than the Primo & KJ's but not hard to learn.  You will have zero problems.  

  22. Mac's First Adventure

    in KK Cooking

    Posted

    First I have to say that even though our KK is named "Mac" in honour of MacKenzie...........that does not mean that her excellent picture taking and cooking skills are associated with the name and the new KK owner!!!

     

    For the first cook, we decided to do something simple so I could mess around with the air flow and temperature during the cook.  

    http://DSCF7382.jpg

    Nice ribeye roast with Williams & Sonoma Smoke house rub.

     

    http://DSCF7383.jpg

    Hasselback red potatoes drenched with Tastefully Simple Italian Garlic Bread seasoning in butter and parmesan cheese.  

     

    Filled the fire box 3/4 full with medium sized Wegmans lump (RO).  Lit one spot in the center with the Mapp torch, vents wide open and let the fire get started for a few minutes.  

     

    Tossed on some cherry wood pieces, put in the heat deflector, main cooking grate, drip pan, the upper grate and then the food.

    http://DSCF7389.jpg   

    I had to take this picture 4 times because the cherry smoke was so thick you couldn't see the food.

     

    I did not let the cooker warm up at all before putting the food on.  I left the bottom vent wide open and adjusted the top vent open 1 1/2 turns. The cooker temp slowly rose to around 300* in 30 minutes.  I had to open the top vent to 2 full turns to get the temp up to 350*

    http://DSCF7390.jpg

     

    Question........I would have thought bottom vent wide open & top vent 2 turns would have been much hotter that 350*???  Does having the heat deflector in make a big difference?  It stayed rock steady at 350* with that setting so I wasn't to concerned.  (I haven't looked at how much lump was burned yet).

     

    It took Mac about 45 minutes to reach 350* and the meat about 2 1/2 hours total to reach 135*..... when we pulled it off the cooker along with the potatoes. 

    http://DSCF7392.jpg

     

    The meat was done perfectly for our tastes with a nice subtle cherry smoke flavor.  Melt in your mouth tender!!!  It also had a little different color/texture than previous roasts done in my other kamados..........meat or KK???  Guess I will just have to cook another one from the same hunk of meat in my other cookers for comparison.   

    http://DSCF7393.jpg

     

    The potatoes were tasty but slightly undercooked. I think next time I would let the KK heat up a little more before putting the food on???? (suggestions welcome).

    http://DSCF7394.jpg

    (no laughing MacKenzie at my pictures  :notworthy: )

     

    Looking forward to the next cook so I can get a better feel for the vent settings (suggestions very welcome). 

     

    Do not have wilburpan's talent with wood, so I bought a little rolling cart to hold at the accessories and grates.  The teak side shelf is so pretty I'm afraid to put anything on it!!!!

    http://DSCF7373.jpg

     

     

    Much fun was had and a few beers were consumed during Mac's first cook!!!!

     

    Thanks again for the warm welcome and all the help!!

     

    Jon B.

     

  23. "Mac" Has Arrived

    in Komodo General

    Posted

    Mrs skreef always has a hard time logging onto the KK forum from her pc (our router I'm sure). So I showed her the picture - she really liked it.

    Charles - Prometheus 16.5", Cassiopeia 19" TT

    Thanks for showing her........it was taken just for her!!!!

  25. bosco's shipping thread

    in Komodo General

    Posted

    We were in Michigan this weekend and a Lake Freighter went by the cottage. The decks on it were totally clear.  

     

    Redhead Sue (who was drunk texting Bosco Saturday night with possible names) said "Take a picture of it and send it to Bosco.  Tell him all the containers fell in the water!!!" 

     

    Wouldn't you know it....................That darn boat was gone by the time I got the camera!!!!!!!!!

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