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Showing content with the highest reputation on 11/29/2019 in all areas

  1. 3 points

    Thanksgiving Steak

    That's right, we know how to do a challenge cook here! Some background. Last year, I cooked "Cluckface", our (if I remember correctly) 23lb heritage turkey. It was delicious, as close as I am ever going to get to turkey perfection, it was also an all day affair requiring a lot of watching, and afterwards, we went around with the family and said, "Do you like this better than the way we cook steak?" ("No"), and "Do you mind if we divert from tradition and do something easier until the kids are bigger?" ("Please"). As a result, we decided for 2019 to do our family go to of Prime grade tenderloin for the main protein (90 minute sous vide cook and then seared in seconds on a HOT kamado), and we ordered all the sides from a high end local restaurant. The end result? What a wonderful and relaxing time. We ate exactly when we said we would, the sides were fantastic and warmed in the oven, and everyone including the kids had a great time. Here is the cook. Chopped up and ready for the science bath: Out of the bath and onto the cauldron of Kamado Joe, seared with generous portions of ghee: Plated and served with all the Thanksgiving sides: And finally the moment of truth, yum!
  2. 3 points

    My turkey

    I spatchcocked the bird. I smoked it at 265 for about an hour then turned up the heat to 375. It only took about 2 hours and 15 minutes. I pulled it when the breasts were 155/165. I put vegetable and turkey gizzards under the bird. I'll let you know how it turned out.
  3. 3 points

    Dry Brined Turkey.

    Wife is out of the country so I had the chance to try a Turkey on the Kamado - I bought a 10 pounder ( just me and my son ) and did the following: 2 days before I took it out of the package, removed the innards, rinsed it ( optional ) and set it on a cookie sheet and cookie rack and dried it well. Used about 2-3 tablespoons of Kosher salt and rubbed under the skin, and on the outside of the skin ( don't over do this )... I ground up some fresh Sage/Rosemary/Thyme and rubbed some that under and on the skin as well. I also mixed some of it into some butter and stuck some butter pieces under the skin about the upper breast. Also mixed up a little Poultry seasoning ( not a lot ) and rubbed on the skin as well. Then I left it in the fridge for 2-days uncovered to dry the skin out ( so it crisps up on the cook ) Finally I dropped some Sage/Rosemary/Thyme into the cavity prior to cooking. For the cook I made three small piles ( like almost softball size ) and lit those with 1/2 of a lighter cube. As they were approaching end of their burn I put the grates on ( one for a drip pan ) and the turkey and watched the temp rise to the 340-370 mark, which it held well throughout the cook. I never wait for the temp to reach what I want because opening up the hood to put the meat on can wreck havoc, so I put the meat on right away and let the temp rise and use the vents to control from that point on, never opening again. 2 Hours and 15 minutes later I hit 165 on the breast and 180 on the legs - perfect !!! Took it off, let it setup for 20 minutes, and devoured - it was excellent... I'll never cook a turkey in the oven again - !!!
  4. 2 points
    What you might consider next time is pulling the drip pan when the IT is around 145 and swapping it for an empty one. That way the temp will quickly rise and the air will be less moist allowing for that last bit of crisping of the skin.
  5. 1 point

    Safe Internal Food Temps

    I am a bit confused about internal temps. We know that the USDA recommends an internal temp of 165F for chicken but in his Turkey 101 thread, John provides a link to a chart which is quite useful but I am not sure I fully understand it. 136°F (58°C) 68.4 minutes 140°F (60°C) 27.5 minutes 145°F (63°C) 9.2 minutes 150°F (66°C) 2.8 minutes 155°F (68°C) 47.7 seconds 160°F (71°C) 14.8 seconds 165°F (74°C) Instant https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html The chart shows Pasteurization times for chicken. So, here is my question... let's assuming I am doing a whole bird on the Kamado and I get to 150F. The chart above says it needs to stay at that temp for 2.8 minutes before the meat will be safe. What I'm wondering, is let's assume that it would take ALWAYS take at least 3 minutes to go from 150 to 155F. If that is the case, then why wouldn't 155F always be safe, no matter how long you hold it at that temp? Lets say I am doing a whole bird at 350F and after 55 minutes I get to 150F. I leave it for another 5 minutes and I get up to 155. That would mean that my internal temp was at 150 (or higher) for at least 5 minutes, which according to the chart above, should be safe. It's the same thinking with 145F. If it takes you 10 minutes to go from 145 to 150, isn't the food safe because you would have had the internal at 145F for more than 9.8 minutes. What am I missing?
  6. 1 point
    BEER-N-BBQ by Larry

    Rotisserie Turkey

    I picked up this new rotisserie gadget for my SNS Kamado this week just in time for turkey day. I did this 9.5 lb bird the day before primarily to make stock from it for the gravy and was good eating too. IMG_3218.mp4
  7. 1 point
  8. 1 point

    Turkey Trials

    Just what I, personally, have found with poultry in order to get a nice crisp skin. Everything from chooks to turkey to wings and wildfowl. Make sure it is REALLY DRY before roasting or grilling. Just patting really dry with a paper towel before going on the grill helps, but letting it sit in the reefer overnight uncovered is WAY better. Ramping up the heat at the end only makes the already heat toughened skin tougher, not crisper. At least that's what I have found. YMMV. Tom
  9. 1 point
    Yes the pro series probes work with the newer Fireboards. There is a setting in the fireboard software to select the probe type.
  10. 1 point

    Pan under the turkey?

    This is a spatchcocked 13lb turkey on a Large BGE. The L BGE is pretty much equal size to a KJ Classic and a Vision B or Pro Model if that helps. I use one of those inch and half to two inch aluminum drip pans and bend it to fit. I use kiln blocks to make an air space between my deflector stone and the bottom of the drip pan. IMG_0211.mov
  11. 1 point

    13" & 18" model???

    Welcome, glad to have you and your Pit Boss mini with us. We had a member a while back that had a Vision mini that looked very similar. He loved it as well and took it camping to make some outrageous breakfasts and such. Nice little rig. Happy Cooking.
  12. 1 point
    Almost done. Used my 19" Komodo Kamado. Sitting on a bed of potatoes, carrots, celery, onion, gravy, and of course the neck.
  13. 1 point
    Yah, I both oil less fried and roasted one. I brined both. Both wonderful.
  14. 1 point
  15. 1 point

    Safe Internal Food Temps

    Your thinking is correct. As temp goes up, the time needed is less. Usually by the time you are at a temp range that is safe and measured in just a few minutes, you can easily exceed the listed timeframe before you get to a significant temperature increase. Once i I accepted that fact, I became comfortable pulling between 150-155. I timed it, and it generally takes about 10 minutes to get from 145 to 150. Plus do to carryover cooking, final temp will end up around 160 after another 20 minutes or so during the rest. Nobody has been sick using this method for several years.
  16. 1 point
  17. 1 point
    Here's this year's bird. It's an 18lb Butterball which I brined starting Tuesday night and put on the Akorn this morning at about 10:30. My concern is that it is now 1:15 and my instant read thermometer is showing 160 in the deep breast. How has it cooked so quickly? My dome thermometer has read just around 300 almost the whole time, and I realize that it has always read a little on the cool side, so I'm guessing it has been in the 325-350 range the entire time. It looks great, but the average cooking times I've been seeing for a bird this size is around 4 hours or so. Guests won't be here until 3 so I tamped the grill down a bit in a holding pattern but I'm afraid it will dry out if I leave it there too long. What to do?
  18. 1 point
  19. 1 point
    Honestly... those look fantastic and I think your shaping is amazing!!!
  20. 1 point
    Spatchcoked 14lb bird dry brining in the fridge. Two firsts for me in the dry brine and spatchcock turkey.
  21. 1 point

    How to Cook a Boston Butt

    Pork is very forgiving. Kamados aren't very temperature sensitive. Hard to go wrong. If you did a side-by-side comparison, you might notice differences, but minor ones. Lower and longer might get darker, but "to foil or not to foil" makes a bigger difference than 50F of cooking temperature, IMHO. Have fun, Frank
  22. 1 point

    Custom Cedar Table for Kamado Joe

    Mostly finishes for now, until I add a drawer and maybe enclose the sides. Total cost around $350. I bought an extra thing of stain I didn't need, and paid too much for the casters to get them locally.
  23. 1 point

    Custom Cedar Table for Kamado Joe

    HI guys, I have recently moved to a new house so wanted to share my new setup. It's nice to have a covered porch for rainy days
  24. 1 point
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