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John Setzler

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Everything posted by John Setzler

  1. Here's a fun little experiment that went down in the Man Cave tonight... Two 2" thick filets from Publix.... Seasoned with a salt/pepper/garlic blend.... Wrapped and tossed back in the fridge for 90 minutes.... Chopped a shallot and a garlic clove for each.... Each steak went in a bag with gheek, shallot, and garlic... Into the sous vide bath... (separate bags because one steak got a well done treatment... lol) Onto the soapstone for a sear.... Really delicious results. I am going to experiment with this some more...
  2. John Setzler

    Prime Rib

    I have learned a few things over the years about cooking Prime Rib. I have watched a lot of prime rib roasts get damaged severely by over thinking, over working, and over cooking. There are a lot of approaches to cooking these things and, after trying a lot of them, I have found myself reverting back to the simplest of plans. Bone in or boneless? Bone in can be sexy for presentation. Boneless cooks more evenly. I prefer boneless. Seasoning? I like to start out with a very basic Salt/Pepper/Garlic blend. This Himalayan Sherpa blend from Atlanta Grill Company is absolutely PERFECT. I season the meat liberally with that and then wrap it up in plastic and toss it back in the fridge for at least 12 hours and as many as 24 hours. Consider it a dry brine. When I take it out to cook it, I prepare a very simple wet rub that consists of some olive oil, paprika, and some chopped dried herbs. Cooking? 250°F with a light wisp of a mild smoke (cherry works well) until you hit about 128°F in the thickest part of the roast. NO SEAR. BEFORE or AFTER. The meat will develop a nice outer crust during the slow cook that won't be charred. Resting? When it's done cooking, let it rest unwrapped for 10 minutes or so and then wrap it in foil and let it rest another 30 minutes. Slice. Marvel at your magic. Serve. Enjoy.
  3. John Setzler

    Grand Marnier Fudge

    I saw a post somewhere else yesterday about a whisky fudge so I decided to give it a try myself... instead of whisky I chose to use Grand Marnier instead... Super easy recipe... 3 1/2 cups of chocolate chips (i used half milk chocolate and half semi sweet chocolate) 1 cup sweetened condensed milk 1/4 cup Grand Marnier (or whisky or whatever else you might wanna try) 1 tsp vanilla extract Melt the chocolate however you like.. microwave, double boiler or whatever. I used the microwave. Mix in the sweetened condensed milk, vanilla, and booze and mix completely. Pour it in an 8x8 baking dish that is lined with foil, cover it with foil, and let it sit at room temp for 4 to 8 hours to set completely. Refrigerate for an hour or so before removing to cut into squares. Keeps in an airtight container for about two weeks...
  4. I have built and given away two Ugly Drum Smokers. I am ready to build a serious one to keep. I got started today because I scored a NEW UNLINED 55 gallon drum on Craigslist for $40. I am going to make a video diary of this process this time....
  5. John Setzler

    Another round with Umai

    I did another 14lb whole ribeye with the Umai bags... 35 days....
  6. How many gurus own pellet grills?
  7. John Setzler

    Pressure Cooker Fourm

    @Charcoal Addict Are you personally a fan and advocate of pressure cooking?
  8. John Setzler

    Pressure Cooker Fourm

    The instant pot facebook forum has 1.6 million members. I think there is a huge audiene for it. If you can pull them to a forum format then you will definitely be successful with it.
  9. John Setzler

    New Kamado Joe Big Joe - Gasket Damaged

    There is no doubt that this gasket is damaged. I would definitely file the claim and get a new one. Here's what's gonna happen: You will get the new gasket. You will have to decide whether or not to install it. If you choose to install it you will need to remove the existing gasket. There is adhesive holding that gasket to the felt underneath it. Ripping the old gasket off will likely pull some of that felt with it. It will get stringy and messy probably. You could try to soften the adhesive with something like acetone or goo gone or something else but I don't know what your results might be. If you are unhappy with the grill as a whole because of the gasket issue, load it up and take it back where you got it and ask for a refund or exchange. The problem shown here by @Bartstop is not one I would personally even think twice about. There are others here who would obviously demand a new grill for something like that so you will just need to take your pick as to where you want to be with it and do it.
  10. John Setzler

    New Kamado Joe Big Joe - Gasket Damaged

    If it was mine i would not even replace it. Stash the new gasket away in case you need it later.
  11. I have the 8" and the 10" from the shogun series... great knives.
  12. John Setzler

    Finally upgraded to a Large BGE

    Lump charcoal should not be judged by how big or small the pieces are. That is the biggest bunch of HOGWASH I have ever seen. It reminds me of how companies sell digital cameras.. it's all about more megapixels. It's not a gauge of how well the camera works of of the quality of pictures it makes. I have never cooked with the BGE branded charcoal but I have burned a LOT of royal oak.. the company who makes and packages the BGE branded charcoal. I have never had any issues with it. It was my GO TO charcoal for a long time.
  13. John Setzler

    Here's my photos for the COOLER

    That's gonna make for a fun 20 mile trip back to work in a couple hours....
  14. Here's a short video of how the Kamado Joe Charcoal Basket works... 20180924_CharcoalBasket.mp4
  15. John Setzler

    How the Kamado Joe Charcoal Basket Works

    The whole objective of these baskets is to minimize/eliminate hands on time with charcoal. I find no need at all to rearrange any charcoal. I just add charcoal as needed. If I was gonna take the charcoal out, it makes it mostly pointless to even have the basket
  16. John Setzler

    KJ Replacement Gasket: New or Old?

    I am just telling ya based on a lot of experiences i have had with owners who have come to me with problems related to this upgrade. Please feel free to give it a try if you wish.
  17. I decided to post this video as a sticky in this forum because the questions about SMOKE come up fairly frequently. I would also love to hear your feedback and discussion of anything I didn't include in this video or other topics that need to be discussed in regards to our application of SMOKE to our cooking....
  18. John Setzler

    Here's my photos for the COOLER

    This is a lot more than we normally see at any one time for sure... i measured 13" on my patio table...
  19. John Setzler

    KJ Replacement Gasket: New or Old?

    There are a lot of people who have trouble getting the lid to close properly on the older grills with the new gasket installed.
  20. John Setzler

    Finally upgraded to a Large BGE

    Congrats on the new grill! Were you cooking on a smaller sized big green egg before this one?
  21. John Setzler

    Prime Rib

    This one was about 6 pounds and it took about 3 hours at 250-ish. A 9 pounder should finish in a similar time... maybe 30 minutes more but these things don't generally take much longer on larger sized roasts... the roasts that weigh more are typically longer and not significantly thicker.
  22. John Setzler

    KJ Replacement Gasket: New or Old?

    Stick with the old gasket.
  23. John Setzler

    Prime Rib

    I used about 2 tablespoons or so of paprika and about 1 tablespoon each of coarsely chopped rosemary and thyme. 3 to 4 tablespoons of olive oil... I set this up just like you would a boston butt... did not bank coals to one side or the other.. just put them in the middle and put the heat deflectors on the bottom level... cooked at 250f...
  24. John Setzler

    Prime Rib

  25. John Setzler

    Prime Rib

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