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Showing content with the highest reputation on 06/13/2021 in all areas

  1. Well, today marks my 71st trip around the sun. SWMBO decided my game apparently needed upping. She still loves me.
    5 points
  2. BBQ Ben

    New on Kamadoguru

    Hello there, My name is Ben and we just bought a KAMADO Joe classic 2. The first try with slowly cooking spare ribs was not that bad. We hope however to learn more techniques from the experts on this forum! Looking forward to those long summer evenings, enjoying (hopefully good prepared) food :-). best regards, Ben
    2 points
  3. Well it turned out very good, right amount of smoke, I pulled it a bit early due to a big storm coming in (about 4 hrs at 250) so It could have been more tender but it was great none the less!! Some smoked green onions a salad and fresh cut fries.. we were very happy with the result.
    2 points
  4. GotMeat

    New member

    Hey gang. My name is James. Recently purchased my first Akorn and hoping to try my hand at smoking and advanced grilling. Prepared to fail for a bit until I can master temperature control. Wish me luck! Happy grilling!
    1 point
  5. Malfunctioning thermometer? Had I thought about it I would have worked it to 71 and snapped a picture. And thanks for all the birthday salutations. When anybody says I'm old, I just say "it's great to still be here sucking air with you mere mortals"
    1 point
  6. A.O.

    First pork ribs KJCI

    Yes, good dinner and desert thank you. Very patriotic and pro America here, the Red White and Blue abounds here! here's another view of my work area...
    1 point
  7. len440

    First pork ribs KJCI

    Looks like a very good dinner and dessert. Like the patriotic attire and you can watch the hummers zip to and from the feeder.
    1 point
  8. len440

    Happy birthday to me

    Happy Birthday Burgermeiste. Got one in a few weeks I have a few more trips around . Why is the thermometer reading 73 and and not 71? Happy birthday and many more.
    1 point
  9. In full, hot sun with low humidity it takes about 4 days to sun-dry tomato halves. I can't imagine you lump is as moist as a tomato, so probably that or less. Maybe two days spread out in full high-beam Texas sun.
    1 point
  10. I don't know the answer to your question, but I got some lump from my local Ace hardware. When I opened the bag it had a musty smell. My thought was that it might have got wet and then dried. I did try burning some, and it burned ok, but did not have the same smell as other charcoal. I was able to return the bag and am now using the B&B Competition blend charcoal Texas size lumps (from the bag).
    1 point
  11. Number6

    Beef Cheek Extravaganza

    My first experience with cooking beef cheeks, overall it turned out pretty well. I recently discovered Chud's BBQ YT channel and he had a couple of beef cheek videos including burnt ends and barbacoa. I found a package of cheeks and Sam's so I figured why not give it a shot. I ended up making burnt ends, barbacoa and stew. Some details below, skip to the bottom if you just want the final verdict. Beef cheek package: There were 3 cheeks and change in the package and I somehow managed to separate things out for the different parts of the cook (right out of the package they are tough pieces of meat). Below on the upper left are some of the larger scraggly pieces I used for barbacoa. Lower left was mostly fat cap and smaller pieces, I diced up the fat cap to make tallow and the smaller pieces of meat to make stew. On the right side of the cutting board is a trimmed cheek prior to cubing and in the foil pan are the cubed cheek pieces for burnt ends. First up were the burnt ends and tallow. I seasoned the beef cheek cubes with a 50/50 kosher salt / black pepper mix. Below are the burnt end cubes on the upper rack of the KJ grill extender and below that is the diced fat which I rendered into tallow. Set the KJ at about 280 indirect for this part of the cook. About 3 hours later the bark was good on the burnt ends so I put them in a pan with the tallow for the tenderizing stage. There wasn't enough tallow from just the beef cheeks so I added some extra from a previous brisket cook. I removed the deflectors and went direct heat, putting the salt and pepper rubbed barbacoa portions on the lower rack and the tallowed burnt ends on the upper rack. Set up for about 300 degrees. After getting things settled on the grill I took the last few bits of meat from the slicing phase and seared them in a pan with some onions, garlic and oil and deglazed it with red wine, cooking that down a bit. Threw that into the slow cooker with carrots, potatoes, chicken stock, tomato paste and some seasoning and let that go on low overnight for the stew. Another 3 hours or so and I pulled everything off the KJ. Wrapped the barbacoa pieces in foil (didn't have any banana leaf) with some onion and put them in the oven at 195 overnight. Put the burnt ends on some paper towels to rest and drain and ate that for dinner. Shredded the barbacoa the next day and vacuum sealed it for later use with tacos. Put the stew in the fridge for yet another meal. Final Results Burnt ends: Good flavor, great bark but some of them were pretty tough. It may have needed a longer tenderizing stage but we were hungry. Also may have cubed them a little too small, although it is tough to get consistent sizes from the cheek. Stew: Delicious - the flavors really came together and the meat was super tender thanks to the nearly 24 hour braise. Barbacoa: Fantastic - made some corn tortillas and topped with queso fresco, onions, cilantro, avocado verde sauce and Mexican sour cream. Beef cheeks in general are pretty lean but have a lot of collagen which breaks down to an almost caramel consistency which makes it different than the taste of other cuts like brisket. I'll definitely do more beef cheek cooks in the future, although probably not for a while - that was a lot of time and work. I really like that virtually nothing went to waste, I was able to use everything in the package and managed 3 distinct meals out of it. Main tip would be to have a sharp knife, it was some tough slicing out of the package.
    1 point
  12. It actually worked well. Rain wasn’t hard and had some drizzle early. Overall it did a pretty good job.
    1 point
  13. you know I'm just joshing with you. That was a serious storm today and it's the kind of conditions I often find myself in whenever I'm cooking for groups because I'm locked into the dates and have no flexibility. When that much water is falling, I don't want it in the grill washing off my rub, dousing my coals, etc. And the smaller adaptions above (which are both great and creative) won't work because the rain is coming sideways at times.
    1 point
  14. I built two rain caps for my Akorn before I got my Joe. The first one was a tomato can with the bowl from a chicken stand on top (below bottom), then I took a piece of leftover wire fencing and rigged it to provide cover (below top). The latter option worked much better because it provided better circulation.
    1 point
  15. Looks to me like you nailed it. They look delicious.
    1 point
  16. Welcome @KevinR! The slow roller was specifically designed for the KJ and part of their sales pitch was the engineering that went into it. Don’t know if it would fit, but given the bowl geometry is almost certainly different, not sure you would see optimal performance if it did (if the engineered design is really as key as they promoted).
    0 points
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