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Showing content with the highest reputation on 09/05/2021 in all areas

  1. eric

    Hurricane Mode

    It's been a long 7 days to say the least! Hurricane Ida has kicked my Butt. I finally got power back so I decided to cook Wings, the wife is making Pigs in a blanket and finger sandwiches and were going to surprise my S.O.D. Team tomorrow!!!!
    2 points
  2. Heuer

    First Epic Ribs Cook

    I decided to give spare ribs a go on my KJ Classic for the first time. Read up quite a bit, including John's excellent 'Book of Knowledge', but decided to follow the KJ’s own Chef Eric Gephart’s method which cut the cooking time in half; was so simple and easy to do compared to the other methods. His mantra is "3, 2, 1 is too long" resulting in mushy meat. He suggests 45 minutes on each side at 300F, wrap in foil preseasoned with honey, light brown sugar, Dijon mustard and unsalted butter and then back on the grill for 45 minutes a side. I presalted the two racks of ribs for an hour and then used Meathead's Memphis Dust (salt free) rub I made up as per his recipe on 'Amazing Ribs'. Only substitution was using Maple Syrup rather than honey for the half way point. Smoke was courtesy of a couple of chunks of Pecan. I thought this was going to be a complete disaster by using Meathead's rub and Eric's method which itself seems to go against all the 3,2,1 advice but the results were quite stunning. Meat fell off the bone but still had that nice bite. Eric's recipe tutorial is here: https://www.youtube.com/watch?v=3czUlCntWTo&t=635s
    2 points
  3. I have been wanting one of these for a long time. I decided to bite the bullet and buy one last week. I also bought the stainless steel grate option for it simply because I don't think I wanna maintain the cast iron grate on this. I like quick cooking options with a broiler and this little guy will be perfect for that. This thing might also change the way I think about searing steaks on a soapstone... these IR burners on this unit can produce 1500°F in just a few minutes time.
    1 point
  4. jark87

    Cook times

    I had the same experience as keeper above, but with dino ribs. I had a rack of 4 ribs - probably 4 lbs or so. I was cooking at 240° at the dome - 225° at the grate. Internal temp got into 160s pretty quickly it seemed, and I I thought they were going to ready too soon. Hit the stall around 165° and it took about 3 hours to move 1°. Entire cook took 10 hours, and that was with wrapping for the last hour. Luckily, I had given myself 10 hours, so they were ready shortly after guests arrived.
    1 point
  5. K_sqrd

    Cook times

    It sounds like you are cooking hot and fast. I wonder if your thermometer is not accurate. You can test it by using a pot of boiling water. It should read close to 212 deg. F. Wrapping the brisket will cause moisture to build up and soften any bark. You could try unwrapping the brisket for the last 20 minutes of so when nearing your target temp to allow the bark to dry a bit.
    1 point
  6. keeperovdeflame

    Cook times

    I learned the hard way to start my briskets way early. A couple of briskets ago cooking at 250 I had a 17lber sit between 165 and 168 for almost 7 - 8 hours. Why, I don't know. It took forever to get to 205 and I ended up cooking hamburgers to feed my guests who were there when I thought the brisket would have been done. Now I start way early and if I hit 205 even hours before I want to use the brisket, I just wrap it while it is still in the butcher paper, with some clean towels and then put it in a yeti cooler primed with hot water and dried out. I have kept a brisket 4 hours this way, and when I opened it, it was warm and delicious. I have no idea how long you could hold one this way, but I feel I could easily go longer if I needed to. If you wrap in pink butcher paper, I have found it does less damage to your bark. Foil seams to create a steam bath like effect that softens the bark to the point of loosening it. Happy cooking
    1 point
  7. Had the day off and spent most of the afternoon playing with the new Akorn Jr. Started the day with attempting a low temp burn. Went with a half load of Fogo Black and a 1/8 piece of a Weber parafin starter basically laid on top on the outer edge. That quickly fizzled out and attempt #2 was in the same location but with a 1/4 piece of starter. That seemed to be enough to get it done. Placed the stone and a temp probe on a grate and shut the lid. After that t I pretty much followed the directions from the "Starting a Fire, Low and Slow - Definitive" by Philpom as far as vent adjustments and sure enough I ended up with a fire that held.between 200-250 on the dome temp. I even left for 40 minutes to deal with a car issue and came back to a dome temp of 210ish. Super awesome to really see how a temp can be controlled like this. Around 4 hours later it was time to get things ready for dinner. Plan was to roast potatoes and broccoli. Got the grilled tuned up to 350-400ish and chopped up the goods put them on a 12" perforated pizza pan with parchment and put it in for what I hoped to be a 30 minute cook. I must have had the thing open for too long as it seemed like the temp didn't really recover at all. After about 20 minutes I opened up the vents and finally saw saw the temp coming up. After another 10-15 minutes no sampled a potato and found it to be ready. Took the tray off and dumped everything into foil while I got the impossible burgers and green chili grilled up. Learned some good stuff today and cooked a nice meal for the wife. All in all a great day with the new grill.
    1 point
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