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John Setzler
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Content count
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Joined
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About John Setzler
- Birthday 03/10/1968
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John Setzler reacted to a post in a topic:
Small butt on the Weber kettle....my butt in the recliner...
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Small butt on the Weber kettle....my butt in the recliner...
John Setzler replied to Dub's topic in Non Kamado Cookers
@Dub Gonna be good! I need to fire up my Slow 'N Sear some more soon! -
Non-Kamado Question - Pork Butt Rotesserie
John Setzler replied to beninsocal's topic in Non Kamado Cookers
Moving to the non kamado forum since this is not a recipe.... -
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Paint peeling on vent & unable to maintain temp
John Setzler replied to HeadhunterMike's topic in Kamado Joe
@HeadhunterMike It takes a Big Joe much longer than most people realize to 'stabilize' at a temperature. You know your temp is stable on a Big Joe when the temperature doesn't move up or down more than 5 degrees or so over an hour period. There is lot of thermal mass there to get saturated with the heat and it takes a while. I like to get my grill to that STABLE point before I put the meat on. When you put a 15lb hunk of cold meat on the grill it will give you the allusion that your temp has dropped significantly in the grill. In reality, if you put that meat on, close the lid, and leave it alone for another hour or two without adjusting the vents, it will restabilize really close to where you had it to start with. If you open the vents up to bring it back up to temp more quickly, you will end up overshooting your target temp. -
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Man Cave All-Purpose Seasoning #9
John Setzler replied to John Setzler's topic in Rubs / Marinades / Brines / Mops / Sauces
Powder. -
Man Cave All-Purpose Seasoning #9
John Setzler replied to John Setzler's topic in Rubs / Marinades / Brines / Mops / Sauces
Awesome I really like this stuff as well... i use it on a lot of things... used it on some potato wedges last night and put it on some scrambled eggs this morning -
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24 inch carbon steel griddle!!!
John Setzler replied to ratherBgrillin's topic in Kamado Cooking and Discussion
How long does it take to get up to temp? Looks like the airflow is rather restricted sorta like having a heat deflector in the low position on the rack. That design might greatly benefit from having a 2 or 3 inch diameter hole right in the center.... thoughts? I bet it would be equally effective at 3/16" thickness and cut the weight down a lot. I'd love to try something like this myself but I don't have the skills to fabricate any metal. I may visit a welding shop close to here and see if they can make something similar... -
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Man Cave All-Purpose Seasoning #9
John Setzler posted a topic in Rubs / Marinades / Brines / Mops / Sauces
I have finally, I think, perfected my all-purpose seasoning and it comes in three variations: Man Cave All-Purpose Seasoning #9 - BASIC 1/4 cup paprika 2 tablespoons fine sea salt 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons black pepper 1/2 teaspoon cayenne pepper 1 teaspoon mustard powder 1 tablespoon dried thyme 1 tablespoon dried oregano I like to take the thyme and oregano and work it with my mortar and pestle to make it really fine where I can shake this easily through a shaker. This is a good all-purpose seasoning. Man Cave All-Purpose Seasoning #9 - BEEF RUB Same as BASIC, but double the salt from 2 tablespoons to 1/4 cup. Man Cave All-Purpose Seasoning #9 - PORK RUB Same as BASIC but add 1/4 cup brown sugar -
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Some of the BEST tasting beef short ribs I have ever made. Seasoned with my Man Cave All-Purpose Seasoning #9 which is a blend of salt, paprika, black pepper, garlic powder, onion powder, mustard powder, cayenne pepper, oregano, and thyme.
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Did I do something wrong?
John Setzler replied to SAR Houston's topic in Accessories & Product Reviews
Probably. Not all pizza stones are created equal. A good pizza stone is going to cost you upwards of $50. There is a good stone from Pizzacraft that is a little less expensive I think but it's still $40-45 if I remember correctly. The stones from Kamado Joe, Big Green Egg, or Primo are all equally well made for about anything you would want to do with them. I have had my KJ stones upwards of 900 degrees several times. Dropping on a pizza crust at room temp and not fracturing the 900 degree stone should say something about it... -
Did I do something wrong?
John Setzler replied to SAR Houston's topic in Accessories & Product Reviews
The stone is NOT an optimal searing surface. It's too porous. You would be much better served with cast iron or soapstone in this case. As for why your stone broke, I don't know but I have put cool pizza doughs on very hot stones before with no problems... granted the stones I am using are the Kamado Joe stones and not the kitchen store variety stones. -
@FrancisK7 My preferred method is to use a cast iron or soapstone cooking surface and have that surface at a temperature between 475-525°F. You WILL NEED to work with thicker cuts of steak... at LEAST 1" and preferrably 1 1/2". Thicker is always better when it comes to properly cooking great steaks. Once I have my surface at an appropriate temp, I toss down some ghee or clarified butter. Regular butter will scorch at this temp. If you use regular butter, just soften or melt it and smear it on the meat first rather than putting it down on the cooking surface directly. I cook the steaks about 3 - 4 minutes per side usually and then finish over indirect heat...
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Mine is cracked and I have been cooking on it post crack for two years... it hasn't gotten any worse yet.
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Try adding a little onion and garlic powder to it.. just a small amount and I agree about the oil.. maybe a tablespoon of oil... I think I am going to add this to my try list after I get done with this Whole30 program this month... lol
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@philpom how did the crust taste?
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Imwouldnt replace it unless you are having a problem because of it.
