I know MJA’s breasts are alway juicy. LOL. Recently went on search for a replacement que for my motor home. Seems I killed our small Webber. Mean while I’m reading reviews on line about Kamado Grills. The Big Green Egg. The perfect venturi. So those damn things are really heavy, and really expensive. Made from ceramic. So long story short I found this small one made by Char Griller. Less than $125.00. That was two months ago. Haven’t cooked on anything else since I got it. Awesome. You can smoke with them too. This gets a Bad_Brad 5 star product endorsement.
@BB: I have a Big Green Egg. I love it. It’s way too heavy to go in a motohome. If I were to get another Kamado, I’d look at a Kamado Joe before I made a decision.
3
Cynic
Bought it already. I can sneak $125.00 past you know who. Not $1200.00. The damn little thing is bad ass. Now I want a big one. But actually I’m usually cooking for just the two of us. I have a big smoker. Bottom line, this thing is awesome.
2
Kamados are awesome. Steaks, burgers, chicken, roasts, tri-tip, ribs, pork tenderloin, turkey. They’ve all turned out great. I’ve gotten a marriage proposal off my ribs, lol. My current favorite is tri-tip
3
Cynic
We have a cut of meat, suddenly, in California, go figure, they’re calling the, get ready for this, “SIERRA SIRLOIN”. I have no idea what cut this is. Joe6paks a grill master too and I think he might have identified it as to what the rest of the country knows it as. But a I swear, fillet mignon.
Sous Vide the breast at 140 for an hour and then finish it on a grill close to the coals.
1
@Brad – I have a Big Green Egg that I’m selling cheap. I don’t know how to use the thing. It was my late husband’s pride and joy. All you have to do is come to PA to pick it up. 😉
5
I bought a Weber a couple months ago, I’m embarrassed to say what the thing cost.
Haven’t used it once.
1
I have just an average charcoal grill. Never have problems making juicy chicken breasts, brats, or chops.
But I’ve been doing it for about 50 years, so…
Ew…lol
you had me at title …. ummmmm … juicy Breastests!
I know MJA’s breasts are alway juicy. LOL. Recently went on search for a replacement que for my motor home. Seems I killed our small Webber. Mean while I’m reading reviews on line about Kamado Grills. The Big Green Egg. The perfect venturi. So those damn things are really heavy, and really expensive. Made from ceramic. So long story short I found this small one made by Char Griller. Less than $125.00. That was two months ago. Haven’t cooked on anything else since I got it. Awesome. You can smoke with them too. This gets a Bad_Brad 5 star product endorsement.
This thing. But order it from Amazon.
https://www.walmart.com/ip/Char-Griller-AKORN-Kamado-Jr-Kooker-Red-E06614/52497353?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227047102451&wl0=&wl1=g&wl2=c&wl3=103590588497&wl4=pla-256422303264&wl5=9032519&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=52497353&wl13=&veh=sem&gclid=EAIaIQobChMIzv3G0dbI3QIVBSlpCh3amgBqEAQYAiABEgI95_D_BwE
@BB: I have a Big Green Egg. I love it. It’s way too heavy to go in a motohome. If I were to get another Kamado, I’d look at a Kamado Joe before I made a decision.
Cynic
Bought it already. I can sneak $125.00 past you know who. Not $1200.00. The damn little thing is bad ass. Now I want a big one. But actually I’m usually cooking for just the two of us. I have a big smoker. Bottom line, this thing is awesome.
Kamados are awesome. Steaks, burgers, chicken, roasts, tri-tip, ribs, pork tenderloin, turkey. They’ve all turned out great. I’ve gotten a marriage proposal off my ribs, lol. My current favorite is tri-tip
Cynic
We have a cut of meat, suddenly, in California, go figure, they’re calling the, get ready for this, “SIERRA SIRLOIN”. I have no idea what cut this is. Joe6paks a grill master too and I think he might have identified it as to what the rest of the country knows it as. But a I swear, fillet mignon.
Just so you can spot juicy breasts,
https://www.facebook.com/occupydemocratsparody/photos/a.405005096263446/1782538265176782/?type=3&theater
Sous Vide the breast at 140 for an hour and then finish it on a grill close to the coals.
@Brad – I have a Big Green Egg that I’m selling cheap. I don’t know how to use the thing. It was my late husband’s pride and joy. All you have to do is come to PA to pick it up. 😉
I bought a Weber a couple months ago, I’m embarrassed to say what the thing cost.
Haven’t used it once.
I have just an average charcoal grill. Never have problems making juicy chicken breasts, brats, or chops.
But I’ve been doing it for about 50 years, so…
It’s not the tool, it’s the craftsman using it…..