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Showing content with the highest reputation on 07/27/2021 in all areas

  1. Saturday was wing night. Tossed whole wings in soy sauce and a splash of sesame oil and then coated and tossed in Memphis Dust rub and let them marinate for a few hours. Sweet corn from our favourite farm was finally ready so we made the 30 minute drive over to pick up a couple dozen for dinner while the wings chilled out in the fridge. Fired up the LG and brought it up to 325, and put a nice chunk of local black cherry in for good measure. While the kamado was pre-heating I completely made up a glaze/sauce for the wings from my imagination. About 1/4 cup brown sugar, 1/4 cup honey, 2 garlic cloves, about 3/4 of a jalepeno finely minced, teaspoon or so of SPOG and another splash of sesame oil. Threw the wings on direct on the second level for probably 20-25 mins, flipping regularly. Once they had a good colour and crisp skin I tossed them all in a big bowl with the glaze to coat evenly and then put them back on to caramelize for another 5-6 minutes watching closely so they didn't burn. I had also bumped the temp up to about 375 at this point with all the lid opening and closing and I opened the vent just a bit to finish them off. I dropped them back in the bowl and tossed them about again to get that final sticky messy wing coating and served them up with that fresh sweet corn and parmesan-herb oven fries. Fall off the bone and just the right amount of sweet and heat for everyone. Wife and kids said they were the best wings they've had.
    2 points
  2. Finally, success! This time, my $27 beef roast turned out perfectly despite the lack of "official gear." I began by salting the roast down with "Montreal Steak" mixture – and poultry seasoning. I let the meat then sit in the refrigerator for three hours, also soaking the "smoking chips" which would be placed in an aluminum-foil envelope. (To be punctured with a fork.) After starting the fire and letting it coast up to about 250º, I added the smoke-chips envelope and a steel pie-pan, which would serve as a heat deflector. I added a small amount of water to the pan, periodically adding a small amount of water throughout the cook as necessary. Then I added the meat, flipping it several times, until it reached 120ºF internal temperature. Then, I "opened all the vents and let 'er rip," in order to get a bit of last-minute sear with active flame touching the meat. Flipping the meat often, I let it get to 135ºF. Then I pulled it off and wrapped it in aluminum foil to finish cooking off-heat. Final temp, as expected, was 145ºF – between medium-rare and medium. Delicious! P.S.: I continue to be mystified about "low and slow" reports of beef being cooked "for several hours." I still don't know anything about "that cooking process." How do you keep the meat from turning into a rubber bumper? How is it that you talk of "cooking meat until the connective tissue dissolves," without first destroying it?
    1 point
  3. I'll tell you exactly what is going on here: People spend too much time worrying about smoke. Period. Here's what you need to know: 1. Less efficient fires, such as those in a stick burner, tend to produce better flavored food when in the hands of a pit master who knows how to run the system properly. 2. Kamado fires are more efficient by nature. They do not use as much air. So.... You can't really compare the fires from a stick burner to a kamado. They are totally different. A qualified pit master who is using a stick burner is using 100% wood to run that fire. No charcoal. THAT kind of fire MUST be a small, hot burning fire in order to cook the food. That visible flame is REQUIRED to burn off the volatiles in the wood that would OTHERWISE make horrible tasting food. When you are cooking in a Kamado, you are cooking with charcoal that has ALREADY had those volatiles burned off. So, it's OK to have a more efficient slower burning fire. Where you get into trouble in a Kamado is when you put your own smoking wood in that charcoal. That wood is going to SMOLDER in a kamado. TOO MUCH of it will make your food taste BAD. A small amount of it will NOT make your food taste bad. Your choice of charcoal in your kamado makes a big difference also. SOME charcoals are not as fully carbonized as others. The ones that are fully carbonized such as Rockwood and Royal Oak are the cleanest burning charcoals I have ever used. Stuff like fogo, kamado joe, and jealous devil are less carbonized, which means they produce a bit more of a smoke profile on their own. When I am using those coals, I tend to NOT add ANY smoking wood to my cook and everything comes out perfect. It's all in the experience.... You can get amazing cooks out of whatever smoker you have once you understand its personality.
    1 point
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