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  1. CentralTexBBQ

    A Parting Shot (2)

    Sunday dinner yesterday ~7lb ribeye. Smoked 4 hours @200° then pulled to rest while au gratin potatoes and massive asparagus occupied the grill. Grill temp climbed to 475°ish. after sides were done, seared to finish.
    10 points
  2. I have been approached by a company who wishes to buy this website and take it over. After a lot of soul searching and thinking about a very profitable offer from them, I have decided to keep it and keep it up and running myself. I will continue to pay the bills myself. However... If you wish to help support the costs of running this site, please read the following ENTIRELY: You may send a PayPal contribution to me at the john@setzler.net email address. You can send me contributions via Venmo to @JohnSetzler. Contributions of $25 or more will get you listed here as a Lifetime Supporter and you will be able to browse the site ad free. When you send a contribution of $25 or more, you MUST tell me your username here on this site so I can upgrade your account level. Thanks again for your support! John Setzler
    8 points
  3. Well if these are random pics, here is a pic of a table I completed yesterday. I started by cutting the trees down to do this..
    7 points
  4. philpom

    Whole beef packer smoke

    Mrs philpom grabbed me this 14 pound packer for $1.97 a pound last weekend. Salt, pepper, dark roast coffee and granulated garlic. Hickory chunks, mesquite chips and Fogo lump. I removed the flat so I could pull it earlier than the point. Sliced the flat and chopped the point. Smoked on the Primo at 225 for about 8 hours for the flat and 10 for the point.
    6 points
  5. jark87

    Father’s Day

    So how many of you are cooking your own meal on Father’s Day? My wife wanted to cook all of the food, but I told her I enjoy the grilling part while hanging at the pool, so I’m cooking baby backs - a pretty easy cook. She’s doing the hard work of pulling the membrane off and trimming. What’s going over the coals on your grill and is anyone other than you taking the wheel?
    6 points
  6. AJS390

    Father’s Day

    I'm going to attempt to cook a 7.5 lb ribeye roast on the rotisserie of my Dad's Weber kettle tomorrow. Never tried it before so we'll see how it turns out. I don't see why there should be any issues, but you never know
    6 points
  7. len440

    Father’s Day

    Ribs or rib eye you guys are killing me. I'll probably go with ribs less effort and more time sitting in a comfortable chair with adult beverage. For all you dads out there have a happy fathers day, if your like me happy grandfathers day and Great grandfathers day ( one 22 month and the second 3 months ( sadly their in Calif).
    6 points
  8. A.O.

    Father’s Day

    Both my daughters are coming up from Texas for the weekend. The wife said we could go out if I didn't want to cook, but like you, I like the cooking part now that I have a kamado. She picked up a couple nice ribeye's and I'll be doing a reverse sear on them because I have become a fan of that method. Other than the steaks and some corn on the cob the girls will probably do the rest. Picked up a whole chicken as well and I'll probably spatchcock it or do the biker chick thing on Saturday... along with hanging out around the pool with an adult beverage!
    6 points
  9. Golf Griller

    Dino Ribs

    @CentralTexBBQ I finally got the pictures uploaded from my phone from this weekend's cook. Last January I purchased a package of dino ribs at Costco. I was trying to decide what to grill Sunday. My wife suggested that I do the dino ribs in the freezer. Here are the ribs seasoned up and put on the grill. Ready to come off the grill after about six hours at a solid 250*. And of the grill. Probed super tender. They might have been ready at five or five and a half hours. Plated up on the fine china. I also gave my neighbor a plate like this. Monday night I cubed up the third rib and and heated it up in the microwave with a carne asada marinade. The street tacos came out great, sorry no pics.
    6 points
  10. Door Mat
    6 points
  11. More advice for parents:
    5 points
  12. PinotChio

    Sweetheart Hams

    The Ham’s too Damn High!! $11.99/lb for water logged deli ham at the local grocer? Oh, hell no. We have better options on our back patios, folks. 2 week dry brine in a 2 gallon plastic bag on a basic cure mix with generous additions of turbinado and real maple syrup. Several hours on a light, cherry cold smoke. Raise temps to finish. Problem solved.
    5 points
  13. Standing rib roast or prime rib or ribeye roast.... Whatever it's officially called.... And stuffed lobster
    5 points
  14. A.O.

    Too boring??

    So an update.. everything turned out great once again! Got a bottle of Tequila from one of my daughters so I neglected to post this last night. And the chicken was a nice golden color. And juicy as could be !! YUM!!
    5 points
  15. I always struggled with ribs so that everyone is happy. My family like the ribs to be less tough and the target is always have soft bone in the ribs be chewable. And I don't like it too mushy. They are tasty but I am not a fan of that consistency for ribs, otherwise I just make pulled pork. Tried amazing ribs method: 5 hours unwrapped at 225F. Too tough as it requires good bit of effort to pull meat from bone. Tried 3-2-1 at 225, too mushy. Learn from friends after tasting theirs with 2-2 at 275F. Close but still somewhat mushy. Finally, read from reddit that someone won a competition: 2-2-1 at 235F. Tried that and it is the result I wanted to make everyone happy (myself included.) Meat ready to fall off the bone with minimum effort but it is still structurally intact. And the soft bone is chewable
    5 points
  16. The second cook on my Classic II was a success! I put on a rack of baby back ribs for an hour. (I dry brined it overnight with salt, then added a BBQ rub earlier today.) Just before putting in my deflector plates I added a nice chunk of pecan. Wrapped the ribs after two hours -- with brown sugar, butter, and BBQ sauce -- and let them soften for an hour. The country ribs smoked for one hour, then spent an hour in a braising liquid consisting of pineapple juice and BBQ sauce. Finally, both sets of ribs came out of the foil/pan and I slathered them with BBQ sauce and caramelized the sauce onto the meat. The corn went on the grill for about 20 minutes, still in the husks, then my wife removed the husks, added butter, and wrapped them in foil. They cooked in foil for about 30 minutes. (The corn came out PERFECT!)
    5 points
  17. Well, just got done eating and yummy scrummy!!! It all turned out well.. I'm stuffed!!
    5 points
  18. I’m in the U.S. (Texas), so we don’t get as much rain as you, but I finally built a cover over the past winter. Small space, but exactly what I needed to protect from rain.
    5 points
  19. I have often thought I don't envy parents trying to raise little ones today, but this is a aspect I didn't consider.
    4 points
  20. Some pulled meat.... Pork Tex-mex style and wedding catering pulled beef, grilled turkey and some smoked chickens....
    4 points
  21. Grilling accessories. Question: What more could you ask for on Father’s Day? Answer: Be careful what you ask for. So, I wanted a “really cool” grilling accessory when asked what to get me for Father’s Day. After the unwrapping ceremony, I said “Huh?”. This thing, as the packaging indicates, is to keep your hot dogs (weenies) from becoming boring. Well for a gag gift, this thing is pretty cool. You can use just about any “cold and firm” tubular meat product to give them slots. The extra long length should handle your jumbo wieners. A firm rocking motion does the trick to get the slots cut. Be careful! The blades are very sharp. It actually does a nice job of cooking the dogs thoroughly and they do look pretty cool! Definitely, not boring. Be warned. The first time you use this device, it is a little disturbing. I had visions of my wife standing by the bedside late at night holding this thing in one hand and a smile on her face. Does anybody remember John Wayne Bobbit? That unfortunate incident happened just about 50 miles from where we live. I think my wife got it at the local ACE hardware store. They also have a website at www.slotdog.com Just thought I would share some Father’s Day Fun.
    4 points
  22. Got rid of another rusted Akorn kamado, a grill I really enjoyed but was equally dismayed to discard. Without any place to keep it dry, I needed something that won't rust. So rather than drop huge money or ceramic or a Blaze, I decided on an old-school PK. It fits better in my tiny back yard than the Akorn (cart model) ever did, So far this thing is proving to be a very versatile cooker. Unlike the Akorn you can actually lower the temp without extinguishing the fire, and it's a great 2-zone machine without fussing with heat deflectors. I'm still learning how to manage it, but so far have cooked Korean-style kalbi (cross-cut short ribs) hot and fast, and burgers which I seared then finished on the cool side of the grill, and last night I did some beef back ribs and wings to eat while I watched the game and waited for the ribs. About a 3.5 hour cook all together, and it was super easy to stabilize at 275 degrees. This might be the last grill I ever buy, at least until the next one
    4 points
  23. lnarngr

    Father’s Day

    Anything on the grill if I don't go fishing! (it is snapper season for a minute) My choice? SHORT RIBS! Luckily, that should be my only responsibility for the MEAL. I'll concentrate on the ribs and alcohol and grandkids. Happy Father's Day, Y'all!
    4 points
  24. Boater

    Father’s Day

    Likely either cooking, or leftovers from grandkids birthday celebration Saturday. Something simple, if cooking. Got a couple small steaks in the freezer, and a bit of sweet corn, as leading contender right now. @len440, congrats on the new great grandkids. Too bad they're not closer.
    4 points
  25. A.O.

    Hmmmm, an experiment..

    I am going to try slo cooking a marinated pot roast today. Normally we either crock pot these or marinade them and grill them. today I am going to slo cook this like a brisket or something. All day in the kamado on low , 225 ish.. Never tried this before so we will see how it goes. Got the kamado fired up, a couple cherry discs, and a hickory disc with a larger hickory chunk buried in the lump.. yes we like SMOKE flavor! And the meat, been marinating all night, now just waiting for the KJ to stabilize. More on this later...
    4 points
  26. A.O.

    Hmmmm, an experiment..

    So I took your advice and tried the tacos, I mean who doesn't like tacos right? so we had basically smoked brisket tacos. I shredded the meat, added some flavorings and home made salsa heated it up and voila... tacos. They were very good . Sorry about the fuzzy pic, made a mistake and only took one pic, and for some reason it seems the first pic I take of a subject is always a small one, have to take multiples and weed out the little one. this is all I had so I had to enlarge it... hence the poor quality!
    4 points
  27. to that point, I actually kept a log of my cooks for the first 2-3 months. I kept desired temps, actual temps, initial settings, any adjustments to settings I needed, and length of cook.... probably a little over the top, but I think it helped me learn my cooker.
    4 points
  28. The soapstone has found a new home. Will be shipping it out soon. Thanks again @KismetKamado, it was a great help.
    4 points
  29. Absolutely love thick cut bone in pork chops at our house. I actually cook them by time and rarely measure temps with my thermapen. I smoke them over pecan or apple at 400 dgs, standing up bone end down in a taco rack for 15 min. Then I finish them at probably 450 flat on the grill for 2 1/2 minutes a side over direct flame. Adds up to 20 min on the grate. They come out moist and silky white with just a touch of rose. Truly delicious. Ps. I use a liberal coating of McKormicks Roasted Herb and Garlic, best rub I have found for pork chops, including my own concoctions. here's a pic, I did these on the gasser. I am guessing the internal temp when I plate them is at 135 to 140. Happy cooking
    4 points
  30. I've been experimenting with pork butt a little. I've never been a big fan of pulled pork and being from St. Louis, BBQ pork steaks have always been a tradition. We usually seared them, threw in a pan with sauce until nice and tender and then seared again at the end to caramelize the outside a little. This past weekend I had a whole butt cut into 1.5" thick steaks; normal is about 1/2 to 3/4". A 9 lb butt yielded 5 steaks. 3 of them I cooked my traditional way but my son asked me to cook a couple more like a regular steak. S&P rub, no sauce, seared at 350-400 degrees until it hit 145ish, pulled and sliced right away. OMG, it was good! The meat was melt in your mouth tender. One had to cut around the fat but not unlike a ribeye steak. The whole family loved it and I won't be going back to the old way of buying or BBQing pork steaks. Bonus I got the steaks at the 1.98/lb butt price vs the 2.98/lb price of pork steaks. Might want to try your country ribs like that once.
    4 points
  31. Easy peasy... just tell them the truth.
    3 points
  32. keeperovdeflame

    Rock in my Lump

    Nothing in a Bag of lump is gonna hurt you or your food. I just pick out the stuff I see and go happily on my cooking way.
    3 points
  33. Went to see Wicked last night at the Boston Opera House. I was surprised at how much I enjoyed it. Today I got the itch for some seafood. Grilled some clams and a lobster tail. Added a lemon onto the grill too.
    3 points
  34. A.O.

    Too boring??

    Doing spatchcock chicken again, hey everybody that eats it loves it and it keeps getting requested. Put the chicken in the brine this morning, got er seasoned up and ready to go. And on the Kamado with corn and some mexican candies
    3 points
  35. I got a door mat for fathers day with this tag on it!
    3 points
  36. 3 points
  37. Boater

    Father’s Day

    So Father's Day cook was postponed until today, so both of us were ready to eat again, after Saturday celebrations. Pulled out a couple little steaks, added some produce (some garden, some not), came out nice. A couple grass-finished fillet mignons that i'd been reserving for a special occasion, salted Sunday. Fresh black pepper and garlic powder added today. Reverse sear on the KJ, with corn roasting on the direct side while the steaks got indirect heat, then finished steak on the lower grate and the corn on top. Corn was cleaned and several small ears wrapped in foil, without getting all the water off, to let them steam. Came out good. Corn ears are small due to lack of adequate sunlight where I have it planted. Still taste good, just don't fill out like they should.
    3 points
  38. 3 points
  39. And of course a can of Bud.... Best father's day I've ever had.... Also my first. Cheers my friends
    3 points
  40. A.O.

    Father’s Day

    The day and the dinner turned out great, ended up enlisting the help of my weber in order to have enough space, did potatoes, onions and zucchini on the webber.. Steaks, onions started out on the kamado.. Got the steaks to 120 , let them rest while I got the kamado hot and did a good sear on them.. And the finished product, at least the meat here... mmmmm
    3 points
  41. jark87

    Father’s Day

    Onto the smoker, then honey, butter and seasoning wrap, and finally lunch!
    3 points
  42. redeyedphreak

    Pork Belly

    trimmed up the pork belly, removed the skin and cut it into 1-1/4" strips. cut each strip in half and carefully put a skewer down the center of each piece. with a sharp knife I cut around the skewer to make a "spring". covered with rub and smoked them at 250* for a couple of hours. glazed them with scotch, butter, maple syrup and a bit of molasses. the gang loved them. would definitely make again. 576831710_20220611_1745511.mp4
    3 points
  43. redeyedphreak

    Father’s Day

    likely will be something easy. maybe some burgers and beer.
    3 points
  44. Welcome to Kamado grilling As a new kamado owner, my best advice is to keep things simple until you are 100% comfortable with controlling your grill. The 'double indirect method,' in my humble opinion, doesn't make any significant difference in anything. I have experimented with it myself just to see if I could tell any difference and I just can't. That being said, it IS all about doing whatever makes you happiest along the way. But in the beginning, I firmly believe that leaving out complex setups like that (even though it's not really complex.... just different) is the best bet. Once you know and understand your grill's personality, THEN start experimenting with things that may or may not change the way your grill performs.
    3 points
  45. fajitas (skirt steak). opportunity to use new soapstone. btw, KK was kind enough to let me cut my teeth on a broken soapstone while I decided to buy one. I've cooked on either half and both combined– ribeyes, tomahawk's, pork chops, bacon, asparagus, fajita, etc. My children bought one for me so, if anyone is interested, contact me and I'll send it to you.
    3 points
  46. 3 points
  47. I have the MEATER +. It works great. Because it is truly wireless, it’s very thick to accommodate the battery. The app works well and if you have a spare smartphone or tablet you can leave in the house closer to the probe, you can relay the temp over the internet and leave the house and check temps (saving you money over the MEATER block with built in WiFi, see image showing relay) It’s also nice that you get both internal and ambient temperature measurements with one probe.
    3 points
  48. You are correct, pork shoulder is called Boston Butt. It just bugs me and I sort of figured if I want shoulder/butt I should cook one. But that's crazy because it takes so much longer. The Warden is iffy on them, also. Says they are tough. I never noticed, they're great to me. I will probably get the next reasonably-priced pack I see so I can get back on the country-style ribs bandwagon! She straight up stated that she did not like beef ribs. Well, I won her over on them. I guess I will have to try harder to fix cs ribs she'll love! Cheaper than beef ribs, anyway. Yee-Hahhhh! Fights On! Tally Ho Red Tails!
    3 points
  49. There are so many factors in the science of the smoke ring that I quit chasing it. I’ve had great smoked meats that had no smoke ring and terrible smoked meats that had a very pronounced smoke ring. If you want to go deep on the subject, check out professor Greg Blonder’s research and subsequent findings here: https://genuineideas.com/ArticlesIndex/sranoxring.html. Dr. Blonder is one of the science contributors to AmazingRibs.com. In the end, if it tasted good and was moist and juicy, smoke ring or not, I’m happy.
    3 points
  50. fotoflux

    Jealous Devil XL

    Primo XL firebox for scale
    3 points
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