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      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   

John Setzler

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John Setzler last won the day on May 25

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About John Setzler

  • Birthday 03/10/1968

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  • Location:
    Valdese, NC
  • Interests
    My interests include making cooking videos for the Kamado Joe Cooking Channel on YouTube, photography, guitar, work, and sleep :)
  • Grill
    Kamado Joe

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  1. Reverse sear is also more effective on really thick steaks. I would never do it on less than 1 1/2" thick steaks. The one in this video wasn't that thick and it didn't do as well as it could have. It is difficult to perfect this technique on thinner steaks.
  2. @Baby Back Maniac Awesome.. you got the video to post!
  3. I found Pork Belly at Publix but it was sliced and not useful for this project.
  4. Probably in the Charlotte area.
  5. These are simply amazing.
  6. A week or so... you should vacuum seal and freeze what you don't intend to use right away.
  7. Every pitmaster has his/her preferences on temperature. My experience says that either of those temperatures work well. Meathead likes science. Aaron Franklin is an award winning pitmaster. You can take your pick as to which one works best for you. I tend to use whatever temperature suits my cooking schedule. If I have time to kill I will cook a butt at 225-250. If I want it done in at or under an hour per pound I cook at 300.
  8. No. the soapstone is not a porous surface. This is why you can clean it with soap and water.
  9. video with details coming soon...
  10. I dont use any binders.
  11. You just dice the whole thing. This is a bit different in process from brisket because we dont have a bunch of connective tissue to break down. You could do this exact same process withba brisket point ( or flat ) but it would just takeva lot longer.
  12. Almost there...
  13. Now we're gettin' somewhere...
  14. These are typically made from the point on a full packer brisket... not from pork belly.
  15. After about an hour... Two more hours to go on the first stage of this cook...