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    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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John Setzler

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John Setzler last won the day on April 20

John Setzler had the most liked content!

About John Setzler

  • Birthday 03/10/1968

Profile Information

  • Gender
    Male
  • 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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27,341 profile views
  1. Lexington, NC Style Pork Shoulder

    Here's MY interpretation of an eastern NC style bbq sauce. To me, this is much better than anything I find in eastern NC. it's my interpretation though... Ingredients: 4oz chopped bacon 1 1/2 cup apple cider vinegar 3/4 cup beef broth 1/2 cup white vinegar 1/4 cup packed dark brown sugar 1/4 cup ketchup 2 teaspoons red pepper flakes 1 teaspoon chipotle chile powder Salt to taste Add all the ingredients to a sauce pan except the red pepper flakes and salt. Bring to a boil and then reduce to a simmer for 15-20 minutes until the bacon renders most of its fat. Remove the bacon and turn off the heat. Add the red pepper flakes and salt and let cool to room temperature if storing. Put in a container and refrigerate for up to six weeks. Reheat before serving...
  2. Lexington, NC Style Pork Shoulder

    I have read it. It's one man's opinion on what is what. You will still find variations that don't fit the standard at any point in the state. Any NC style is much less defined than styles like memphis and kansas city.
  3. Lexington, NC Style Pork Shoulder

    @epf3091 I have lived in NC all my life and I have sampled all of the various styles of BBQ here too many times to count. There is no definitive Lexington style pork shoulder. Lexington is part of whole hog bbq country where the meat you get on your plate might come from anywhere/everywhere on the pig. The whole hog concept is literally just that. They cook the whole pig, chop up the meat, mix it up and serve it. There is no celebration of any individual part of the hog. In my mind, it's the world's worst way to do this, but in defense of the culture, it's the most efficient use of the animal with minimal waste. Pitmasters in that part of the state all use their own concoction of seasoning and injections on pigs. None of them will give you the details on either. Most of them do mop with a vinegar based sauce and there is no wrapping of a whole hog.
  4. Smash burgers- first attempt

    @Bgosnell151 Yer off to a good start. A couple of things.. it's hard to do two in a cast iron pan. To get these things to become what they can become, you need to start out with a loosely formed ball of ground beef. You set that on your flat surface and press it down with a spatula or other type of press directly onto the hot surface. This makes a good flat contact surface for forming that crust.
  5. Boston Butt Sale

    Check your local stores.. these were $1.29/lb at my local store... still bought 7 of them weighin in at around 63-64lbs total
  6. Boston Butt Sale

    I wonder if they have a limit...
  7. Then I don't know what the OP was looking for. I had always referred to infrared thermometers as IR themometers.
  8. https://amzn.to/2HE3yDr I bought one of htese on a lightning deal for $15 recently and now it appears that the regular price is $15. i had a different one already but decided to give this one a look since it was cheap and it works perfectly. Can't go wrong with this one.
  9. @Edward If your lid is opening on it's own, it is out of adjustment and needs a minor tweak. The instructions for making that adjustment are in the owner's manual.
  10. KJ Big Block

    Apparently it is only available at some lowes locations... my bad..
  11. KJ Big Block

    @Stinga I'd try this: https://www.lowes.com/pd/Kamado-Joe-20-lb-Lump-Charcoal/1000349395 Free store pickup....
  12. Gyro

    I was inspired by @Rak73 and made one of my own based loosely on his recipe... this was delicious!
  13. Here's a video i made recently showing how those potatoes were made for the cooking challenge here a while back. I changed the recipe a little this time around and it was worth it... great stuff!
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