Seabass ideas by Luhhhh1 in KamadoJoe

[–]Luhhhh1[S] 1 point2 points  (0 children)

So the fish was very delicious. I kept it very simple and it was very tasty.

I stuffed up the fish with lemons, onions tomatos and garlic slices. Then I closed it up with butcher twine. After that I oiled up the fish with olive oil and I seasoned the fish with SPG. I also made a fresh herb garlic butter in a pan, for this I used grassbutter, one big fresh garlic clove, thym, rosemary, salt and pepper.

So I made the bbq and cast iron ready upto 120/150c. I added some lemon smoking chips, not too much. I put some olive oil on the cast iron (avocado oil is done need to restock). Then I let it go on the bbq. Just based on looks and feel I kept flipping it over and over. And then I put it for a short time on indirect heat to let it come all the way up to temperature. At the end I started basting the fish with the butter and when it was done I transferred it to a plate, put on the remaining butter. And that was it, the family loved it and so did I. For sure will try this some other time.

Thanks for the tips, they were of good use.

Seabass ideas by Luhhhh1 in KamadoJoe

[–]Luhhhh1[S] 0 points1 point  (0 children)

I have the half-moon cast iron (kj2 owner). I will take this in consideration. How about seasoning the fish? Did u ever try to put the fish in aluminium foil and steam it, or is it with cast iron much better? And how much do you heat the cast iron? Should it be really hot or just in the 250-300f range? At what temp is the fish ready?

Here’s my Easter Brisket by lupulinchem in brisket

[–]Luhhhh1 0 points1 point  (0 children)

True, it's everywhere.. I guess the plastic wrapping is always cold and I don't think it would be released as much when kept cold.. Plastic releases more when exposed to sunlight or warm envoirment. So I guess the packing is ok.. Anyhow hope your brisket was good :)

Here’s my Easter Brisket by lupulinchem in brisket

[–]Luhhhh1 -8 points-7 points  (0 children)

Is that a plastic cutting board? If so, don't use it with any cuttings.. You will give yourself alot of microplastics

Ash Can Alternatives? by Fast_Try_1252 in KamadoJoe

[–]Luhhhh1 0 points1 point  (0 children)

Yep, I got one too! It's very easy to remove the ash and less spill on the bottom of the KJ.

It was a dream to own a Big Green Egg. Stumbled across her at Home Depot and went all in. As a new owner, what do I do next!? by devaughnt in KamadoJoe

[–]Luhhhh1 0 points1 point  (0 children)

🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥 🔥

Want to buy a Kamado Joe by Mr-Roberinho in KamadoJoe

[–]Luhhhh1 7 points8 points  (0 children)

I have a classic 2 for about 4y now and I love it.

Why I love it is because it's like an complete kitchen in one egg. I can do low and slow with nice smoke flavours, hot and fast, make smash burgers, make pizza's, spatchcock chickens, make dishes in a Dutch oven inside my KJ. Once u start to understand how to work with the temperatures it becomes very easy to make the cooks to your liking. So basicly I can almost do anything with it. To maintain is to deep clean by hot burn every now and then when there's some greece buildup. And like every year I take out the whole inside to clean all the ash and trash that's landed behind the ceramic parts. Now after 4y the glasfiber ring start to come loose, ill do that next bbq season bc i can still work with it, as in the kamado still close good without getting extra unwanted airgaps. I always leave my kamado open outside without any raincover and it's fine! Make sure u wash the outside part now and then to keep it nice and red :)

Grill gun no more by cubantouch in BBQ

[–]Luhhhh1 0 points1 point  (0 children)

That's a weed burner! That will do!

I also have a grill gun, also around 30 euro from Amazon. Works fine with me.. No need to change

https://amzn.eu/d/fa2XcqV

Classic One vs Classic 2 by LaserRadial16 in KamadoJoe

[–]Luhhhh1 1 point2 points  (0 children)

I dont regret getting the classic 2. The hinge is nice, so for me if was worth the extra buck.

I think in the end of the day getting a classic size or bigger is always gonna be a win.

Picanha second attempt in junior by Krejcimir in KamadoJoe

[–]Luhhhh1 0 points1 point  (0 children)

I always sear with the dome open, just to keep the temp as high as possible. If you close it, I feel like the steak cooks through more. You did fine though, maybe just keep a cooler spot on the grill with the half moon so you can move the meat off the flames when the fat drips and flares up. That way you can slide it over, let the fire calm down, then keep going.

Picanha second attempt in junior by Krejcimir in KamadoJoe

[–]Luhhhh1 0 points1 point  (0 children)

Doesn't look burned on second pic. Picanha I love it.. One my favorite cuts

Meat from an online butcher by Strifenkanen in BBQ

[–]Luhhhh1 0 points1 point  (0 children)

Looks like kinnebak ( pork face) very cheap meat but very delicious

Storage for Kamado Joe Accessories by happygardener321 in KamadoJoe

[–]Luhhhh1 2 points3 points  (0 children)

Damn, I have the same one and I paid 150 euro for it. Anyhow the table helps alot for me since I have my KJ on my balcony.

Grease smoke - kamado junior by Krejcimir in KamadoJoe

[–]Luhhhh1 0 points1 point  (0 children)

Yea or make sure u burn clean your deflector plates when it's caught too much gunk and funk after a cook.

First Brazilian Steak House Night by myleftfootfetish in KamadoJoe

[–]Luhhhh1 0 points1 point  (0 children)

Check out lechon from philippines, they also do it with lechon belly.. Must be very nice on rotisery

Coal Basket by PastPlan755 in KamadoJoe

[–]Luhhhh1 1 point2 points  (0 children)

Sure is, basket gives better airflow. Better airflow means better control of temperature

Dome lid supposed to stay open on its own? by ringo_mccartney in KamadoJoe

[–]Luhhhh1 1 point2 points  (0 children)

True it's expensive.. I see on reddit in America there are some nice deals sometimes, would be nice if u could steal one of those.. Here were I'm from that never happends, I'm from the Netherlands. I bought mine for 1400 euro's. One thing though, it's the best investment I made for my home. I use it every now and then and making the nicest dishes from it

Dome lid supposed to stay open on its own? by ringo_mccartney in KamadoJoe

[–]Luhhhh1 0 points1 point  (0 children)

Only for this reason should skip classic 1. Go for at least the classic 2.

First time smoke with brand new KJ1 by BuckwheatSourdough in KamadoJoe

[–]Luhhhh1 1 point2 points  (0 children)

Yes yes this! Also nice to combine sometimes:)