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John Setzler

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Everything posted by John Setzler

  1. Does your dough have sugar in it? Oil? My stones in the DoJOE get hotter than the dome temp but usually not by more than 75-100 degrees max. With any simple flour/water/salt/yeast dough at 65% hydration there should be no problems. You also need to confirm your 65% hydration by weighing ingredients. If you are not weighing the flour and water it's really easy to end up 10% or more off your target hydration. It could also mean that you are putting too much topping on the pizza...
  2. @NVRider I wanna try your technique as well...
  3. I added my video to the original post....
  4. there aren't but a few producers of soapstone so chance are you will buy one from the same supplier that makes the KJ stones. These are 'stones' and they are not impervious to breaking. Are you beyond the warranty period on your kj stone?
  5. So what's in your glass? Show us a picture and tell us about it!
  6. I think, based on your comments here, that I will try this. Steaming will take longer so I'll have to screw around with that but I will most likely use the Anova Precision Oven in its sous vide mode. It will take at least twice as long if not longer for that stage of the process. THAT being the case, I'd be better off just cooking a little hotter on the grill if it's still gonna take me 3 to 4 hours to get the cook done.
  7. @mike echo I don't dispute anything you have posted here. I am also not trying to claim that boiling is the optimal method of cooking ribs As for pork broth, introduce yourself to Tonkotsu Ramen some time My boil here may have, at some level, taken flavor out of the meat. BUT... I did some rather intense seasoning in my water with salt, onions, garlic, barbecue rub, and some hot sauce. I should have added a small amount of sugar as well, but my BBQ rub had a little sugar in it.... I made video of this cook that I'll publish on Friday... this was sort of an homage to the ribs I had when I was a kid at home. My parents, through some ugly trial and error, learned to make ribs this way. My attempt at the process here was an upgraded version of the way my parents did it. They never seasoned the water. The'boil' also should be more appropriately called a slow simmer. There is a difference....
  8. So... I did a THING today... and I'll probably be doing it again On my next round with these, I would bet MONEY that in a blind taste test you would NOT be able to figure out these were boiled and not cooked low and slow on a smoker.
  9. I don't' miss anything about brisket I have, for the most part, stopped cooking it. Give me beef ribs any day
  10. I suggest everyone RE READ the RULES of the COOLER section. It is pinned at the top of the section.
  11. A little bit of it may drop through but it's still gonna burn and make heat if it does.
  12. @Rob_grill_apprentice moved to the accessories and product reviews section... How are you liking your JVR? I still LOVE mine... I bought the container for sealing jars and I haven't even taken it out of the box yet...
  13. I did these in my Breville Smart Oven at 425ish in convection mode for about 25 minutes, tossing them occasionally as I went...
  14. It's perfectly good charcoal. I'd cook with that. And I would have zero problems with it.
  15. Since I was able to conquer my hatred of brussels sprouts by learning how to cook them in a way I liked, I decided to apply the same logic to sweet potatoes and see what I could come up with. Round One testing proved to be successful. I am back in trial and error mode here and I feel like one or two more minor tweaks to this particular process will produce perfect results.
  16. @Heuer That's awesome I'm glad you mentioned this. It's about time for me to make some revisions to the Kamado Book of Knowledge... I'm glad the process worked out for you!
  17. I didn't let it cool enough before I dug in
  18. Yea.. I doubt that 12" one will fit with the handles.
  19. The classic is plenty for eight people. I figure when answering the question about how many people can you cook for on a grill needs to boil down to how many steaks you can fit on it. Steaks take up more space per person than most other items you might wanna cook on the grill. Eight steaks is tight on a classic but its doable. I have done it. Ribeyes take more space than strips and strips take more space than filets. I love the Classic and it's my go-to on everything. The sweetest spot, in my opinion, is having two classics
  20. You are over thinking the process and you are still under the learning curve since you are new to Kamado cooking. I'm sure you have probably cooked steaks before, but correct me if I am wrong.... When did 'stabilizing the temp' ever play any role in cooking a steak? Getting a Kamado going for something like steaks or any other direct grilling process benefits from having a Weber charcoal chimney. Fill it up and put a firestarter under the chimney and let that chimney ride for 25 minutes or so until all the coals are ashed over. Dump those coals in the fire basket (or half of the fire basked if you are using a divider), put your grates on, and you are ready to cook.
  21. I'm with ya... I would buy one as well
  22. You will occasionally find bags like that. Its not common.
  23. Absolutely. If you need big chunks of charcoal to cook, you should be buying Fogo Super Premium. Its huge. And its' consistently huge. If you want something that burns hotter and longer, stick with the royal oak.
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