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John Setzler

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Everything posted by John Setzler

  1. But they are rated high enough... there is no reason to use a probe if you have your grill at those temperatures
  2. The cables on the Fireboard 2 PRO probes are not rated for as high of a temp as the probes themselves are.... go figure....
  3. This pecan pie is super delicious and super easy to put together. Here's the recipe: 1 9-inch pie crust 4 eggs 3/4 cup Lyle's Golden Syrup (or sub 3/4 cup light corn syrup) 1 cup sugar 3 tablespoons melted butter 1/2 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon orange juice 1 teaspoon orange zest 1 1/2 cups pecan halves Preheat your grill to 375°F. Give it plenty of time to preheat. Once my grill got to 375°F, I let it ride there for 30 minutes before I put the pie on. Press your pie crust into a 9 inch pie dish and chill in the fridge. In a mixing bowl, combine all the other ingredients and stir to mix completely. Add the filling to the pie crust and place it on the grill. This cook will take 45 to 60 minutes. Your pie is done and ready to come off when it is mostly set but just a bit 'jiggly' in the middle. Let it cool completely before slicing! Enjoy!
  4. I have the original fireboard. I have the Fireboard 2 drive. I have the Fireboard 2 Pro. I haven't had a probe failure on any of them. I do take care of my probes though. I keep them clean and I don't let them get wet. I have a LOT of cooks on all three of those devices. For what it's worth, I would not expect the probes to last forever. If I had to replace a probe occasionally, I would still be happy with it. Since you bought the PRO, you can use anyone's k-couple probes. You don't have to buy the ones that Fireboard sells. That's one of the advantages of having the PRO. If you want a probe that can handle 1000 degrees, you can get one.
  5. In my never ending effort to achieve greatness in all things barbecue and grilling, one of my recent projects has been the perfect slab of pork belly. I have spent a lot of time reading about how this is done. Perfect pork belly has to be extremely juicy and buttery tender. That is the easy part. The icing on the cake is an insanely crispy skin. One thing I have learned early on is that SMOKE is the enemy of crisping pork skin. That residue that builds up on the skin will just create an unpleasantly hard and sometimes chewy skin rather than a gloriously crisp and crunchy skin. I have wasted too many pieces of pork belly and skin-on picnic roasts to count trying to make this perfect. Sometimes you just gotta step back and THINK about what you KNOW. What we KNOW: Pork Belly in this form needs to be slow cooked to tenderize nicely. Pork skin needs to be cooked hot and fast to even have a chance at getting crispy like this. How do you bring the two together? In today's test, I smoked this slab of pork belly and then put the skin side down in a hot pan of oil to 'deep fry' the skin a la the 'cracklins' that we all love. The results are quite remarkable...
  6. It also collects moisture drippings from the chicken and they don't evaporate off as quickly and it keeps the humidity up inside the grill. If you are concerned about heat deflectors being clean, wrap them in foil. That's an issue I have never bothered with myself. I brush the crud off my heat deflectors with the same wire brush I clean the grill with and I flip the deflectors so the dirty side goes towards the fire each cook. No issues of any kind with that.
  7. @Selli I have a couple tips for you that will fix your chicken problems. First of all, your chicken must be completely DRY before you put it on your grill. Getting all the moisture off the skin is critical. I recommend drying the outside of the bird as much as possible with paper towels and then put it back in the fridge for an hour or two on a rack to dry it out even more. Preheat your grill to 450°F. Give it plenty of time to preheat adequately. Pull your chicken from the fridge and smear a very thin coat of oil on the skin... very thin... and then season it however you like. Put it on the grill and cook it until the DEEP part of the breast hits about 150°F. Don't worry about the temp of the leg and thighs. They can handle higher temps without any issues. The problem with Kamado is that they retain moisture too well and that is detrimental to browning poultry or ANYTHING for that matter. Kamados simply do NOT brown well because of this phenomenon. You have to help the process. Do not use drip pans or water pans during the cook.
  8. you can't gauge it on dome temp because the grate is right over the coals... its' typically gonna burn the seasoning off every time you sear with it. You just have to oil it and keep it dry after each use.
  9. I have used it just to see how it works, and it works fine. You still have to be mindful not to OVER HEAT it. There is a point of no return for where it is too hot. I love using it as a hybrid heat deflector and it works great for that.
  10. The orange juice would have a similar effect as the cider vinegar. it's the acidity. The acidity PROBABLY not high enough in these brines to 'cook' the meat. Look up 'Ceviche' and have a quick read about how you can 'cook' proteins in acidic solutions.
  11. It appears that it would cost $400+ to add a d/c rack from that company in Australia. I don't understand the price differences between the USD and the AUS$. It doesnt' look like a scam, per se, but here in the US, the $799 model that is available comes with the d/c rack. There are no 'original' grills without the DC rack available in the US as far as I know.
  12. Brother, that's a scam if you ask me. Buy the cheaper one and then spend another $150 or whatever it might cost to buy the D/C rack and components.
  13. So what makes the one with the ash drawer and the D/C rack cost $500 more? It has to be much more than those two items.
  14. The Original Classic Joe (Joe 1) should come with the Divide & Conquer rack. That's the way they are being sold here in the US.
  15. This is one of the best bourbons for the price on the planet. If I remember correctly, I paid @ $28 for this bottle. Another extremely underrated bourbon for the price is the Elijah Craig Small Batch....
  16. Nope.. I don't care for it at all.
  17. A rather nice Scotch Whisky... single malt... Scapa is one of the two distilleries on Orkney Island.... Highland Park is the other....
  18. That's gonna depend on the grill you are using and the ambient temperatures... It's really difficult to hold a kamado that low in about any circumstances but it's not impossible.
  19. I have some great friends who look after me fairly well. One of those great friends was asking me how I was coming along in my bourbon/whiskey tasting hobby. I explained where I was in the process and he asked me if I had ever had Blanton's. I told him it was on my list to try and if I ever stumbled across a bottle, I would definitely buy one. I saw him again a week later and he handed me a bag with this in it and said "let me know how you like it..." I, like most others, seem to be a fan of a LOT of stuff that comes from the Buffalo Trace line. I also like the sweeter bourbons with lower amounts of rye in the mash. I have not grown accustomed to the 'peppery' notes that come with the rye. I need to work on that a bit more. THIS bourbon has those same notes. However, the Elmer T. Lee single barrel that I have from that same mash bill is better than this Blanton's in my opinion. But you know what they say about opinions...
  20. I am expecting a shipping notice on my Steak Locker in the next day or two. WIth any luck I'll have it next week....
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