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Showing content with the highest reputation on 02/22/2021 in all areas

  1. Hit my target doneness. 5hrs @ 270°. who would’ve thought? a highfalutin meal like this deserves a 32oz mason jar
    4 points
  2. I thought incredulous the statements regarding cooking these at low temps and gettting them done in less than six hours. But if i learned anything from the last cook it’s that these are a different beast with a much higher fat content (giving off as much fat as a full packer brisket. So i’m adjusting my timeline. still cooking hot but going to start checking much earlier than normal. While it’s hard to “overcook” these in my opinion, I plan on pulling them just as midget beyond ribeye steak stage: with just a little chew.
    2 points
  3. Old Family Kamado, refurbished! Added Thermometer, FYI very nerve wracking!!
    1 point
  4. philpom

    Miyabi has arrived.

    My kids got me a gift certificate for Sur la Table for my birthday. They said, "for a knife dad". So I snagged this guy, it feels great, very light and nimble. Now I need to cook something. Something special about Japanese blades, just knowing someone put their heart and soul in to making it versus a highly automated process.
    1 point
  5. That looks sooooooooo good and just falling off the bone.
    1 point
  6. No... I don't think there is any real reason to avoid it. It's the only one I have used so far that has that double seal feature.
    1 point
  7. TKOBBQ

    Miyabi has arrived.

    That's a really good looking knife.
    1 point
  8. Oh my that has my mouth watering, great looking meal.
    1 point
  9. Great looking meal.
    1 point
  10. Made this tonight... Absolutely fantastic!! Knew the kids (under 6yo) wouldn’t eat it, so made them a batch of fried rice and snuck a few pieces in... We had ours with rice, coleslaw and salad. I think my temperature was lower than the target 400 Deg until right at the end, so I could leave the crackling in place without overdoing it (was a small piece of meat) - Pulled it off after 90 mins at an IT of 190. Crunch, Crunch, Crunch!!!
    1 point
  11. eric

    Port Road: The Sequel

    Looks Great!!!!!!
    1 point
  12. Thats a fine grill choice and a very capable kamado. Yeah don't try to over think, just cook and you will learn as you go. I suggest starting by setting up a split grill cooking environment with two zones. Put in a full load of lump, light one starter in the center and let it burn for five minutes, then close the lid set the vents to about an inch at the bottom and a 1/4' on the top. close the lid and then just sit back for an hour, don't touch or adjust anything, and watch what your kamado does, how it reacts to your vent setting, and how the fire establishes it self. Listen to music, drink
    1 point
  13. Wildwr

    XYLO Lump charcoal

    Figured it was time for an XYLO update. I Contacted the company in Quebec last week inquiring about their Block Charcoal and they indicated there’d be a delivery to Lowe’s in Ontario this week. Sure enough Lowe’s has signature and Block in stock and it’s going fast. As always I like having lots on hand so I picked up 25 bags of Block. This stuff is incredible. Great for those really long hauls. better get it while supplies last.
    1 point
  14. Thank you everyone. there she is
    1 point
  15. I’m absolutely going to give it my best shot, just tempering expectations first time out.
    1 point
  16. philpom

    Miyabi has arrived.

    Thanks! I am not an expert but experts claim no knife manufacturer matches the fit and finish of a Miyabi, every edge is rounded and polished except the cutting edge. You cannot tell where the handle ends and the bolster starts. They are both fantastic knives and it really comes down to personal preference. The 4 star is made from a single piece of their proprietary 57 hardness steel with the cutting edge machine sharpened at 15 degrees where the Miyabi has a cutting core made from FC61 super steel or VG10 steel wrapped in many layers of Damascus steel at a hardness of HRC 61 and
    1 point
  17. I am with you Burntweenie.Unfortunatley, there is a bunch of negative noise directed at BGE mostly because folks are eager to say what they have is better. After all BGE is the still the big dog on the block so it's the one to challenge, if you want to make a name. The truth is BGE has and does make an amazing kamado and backs up it's product with excellent service. If it didn't, it wouldn't still be the Big Dog. I love cooking on my Large Egg. There are many fine kamados but the green one is mine.
    1 point
  18. I have a Boston Butt going on overnight tonight, so I'm getting the grill warmed up and wiring up the Fireboard. This is only my second time using it, so it's brand new. As I was connecting things, I draped my grate probe across the grill and let the end fall to the ground. The braided steel probe cable fell right in between the female end of my extension cord and the male end of my Fireboard charger and started throwing sparks everywhere! I thought for sure I shorted out the whole works and ruined my Fireboard. But, aside from a couple of burnt plugs and so
    0 points
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