Jump to content

John Setzler

Administrators
  • Content Count

    13,832
  • Joined

  • Days Won

    261

Reputation Activity

  1. Like
    John Setzler got a reaction from JABF99 in 2-2-1 Method for Baby Back Ribs Didn't Work for Me   
    It's super important to distance yourself from most time and temperature based cooking methods for the big bbq meats.  None of them are going to work consistently.  You will NEVER EVER mess up a rack of any kind of ribs again after you learn what they feel like when they are done.  There is no way to hit that sweet spot (other than luck) by cooking to any time and temperature combination OR to any specific internal meat temperature.  
     
    You can use the toothpick test, which is like probing brisket or boston butt for 'probe tenderness'.  Baby backs won't follow the 'bend test' properly like a rack of pork spares will so there is that to contend with also....
     
  2. Like
    John Setzler got a reaction from JeffieBoy in Pickled Onions   
    I tweaked this recipe into something I like slightly better....
     
    1 large red onion, sliced 1/4″ thick 3 cup white vinegar 2 tsp sugar 2 tsp salt 2 cloves garlic, sliced 20 black peppercorns 1/2 tsp dried thyme 1/2 tsp pickling spice I put the vinegar, salt, and sugar in a mixing bowl and stirred to dissolve the salt and sugar.  I put the rest of the ingredients in a quart mason jar and added about a half cup of the liquid to the jar... I sliced my onions on the mandolin and then cut the rings into half ring strips... stuffed them all in the jar and poured in the rest of the liquid to fill the jar.  I let that sit out on the counter for a couple hours at room temp and then tossed these  in the fridge.  These are great on sandwiches and I am serving them on pulled pork sandwiches at work tomorrow night....
     
     
  3. Like
    John Setzler got a reaction from PennHead in Show your BBQ area   
    Yes.. the PK360.. not pictured are the Joe Jr and the Ugly Drum Smoker and the Alfa oven.  I am currently without a Big Joe and I may just keep it that way.  I haven't decided yet if I'm gonna get the Big Joe 3 or not.  I prefer cooking on the Classic and I had not fired up my Big Joe 2 for a few months before I donated it to a local high school that formed a new grilling / smoking club.
  4. Like
    John Setzler got a reaction from PennHead in Show your BBQ area   
    Here's some of my area with some of my grills pulled in for a photo I needed a couple weeks ago... 
  5. Thanks
    John Setzler got a reaction from Bgosnell151 in Butter Poached & Seared Tri-Tip   
    Let me know how you like it
     
  6. Like
    John Setzler reacted to Mccaf in Kamado Joe dome thermometer   
    Well, mine definitely doesn’t have the adjustment screw. Looks like I’ll be visiting the AGS! Thanks for the tip. I’ve heard you mention them many times.
  7. Like
    John Setzler got a reaction from Mccaf in Kamado Joe dome thermometer   
    You can buy a replacement KJ thermometer from Atlanta Grill Company if you want one... 
     
    https://atlantagrillcompany.com/products/replacement-dome-thermometer
     
     
    It's $20....
     
  8. Like
    John Setzler got a reaction from Mccaf in Kamado Joe dome thermometer   
    Not a hex nut calibration.. there should be a small flat head screw on the back for calibration.  If your's doesn't have this then it can't be calibrated....
     

  9. Like
    John Setzler got a reaction from Scott Roberts in Butter Poached & Seared Tri-Tip   
    This is the nicest Tri-Tip I have ever had my hands on... it came form Porter Road (https://porterroad.com) over in Nashville, TN...   This cooking technique is also one that I plan to play around with a LOT more in the very near future!
  10. Like
    John Setzler got a reaction from Bgosnell151 in Butter Poached & Seared Tri-Tip   
    This is the nicest Tri-Tip I have ever had my hands on... it came form Porter Road (https://porterroad.com) over in Nashville, TN...   This cooking technique is also one that I plan to play around with a LOT more in the very near future!
  11. Like
    John Setzler got a reaction from gotzero in Butter Poached & Seared Tri-Tip   
    This is the nicest Tri-Tip I have ever had my hands on... it came form Porter Road (https://porterroad.com) over in Nashville, TN...   This cooking technique is also one that I plan to play around with a LOT more in the very near future!
  12. Like
    John Setzler reacted to BEER-N-BBQ by Larry in A Fun Day of Kamado Cooking (a Collaboration): Part I   
    I had some other YouTubers over for the day cooking lunch and dinner. This is only part 1 (Lunch) where we cooked thick cut pork chops two ways (indirect/smoked and sous vide & seared), a version of elotes (grilled corn in a cup), & baked potatoes served with homemade sourdough and home brew.
    Part two will be dinner where we made Chicago deep dish (and thin crust) pizza with hot wings; some clips are shown at the end of this video but will be featured in part two.
     
     
  13. Like
    John Setzler got a reaction from BEER-N-BBQ by Larry in FLIR Images of a SNS Kamado   
    Now i want a flir camera.. lol
  14. Like
    John Setzler got a reaction from Ron5850 in Show your BBQ area   
    Here's some of my area with some of my grills pulled in for a photo I needed a couple weeks ago... 
  15. Like
    John Setzler got a reaction from Golf Griller in Porter Road Tri Tip   
    Oh boy....
     
    OFF. THE. HOOK.
     
  16. Like
    John Setzler got a reaction from JABF99 in The Kamado Joe SLoROLLER   
    The sloroller would not get hot enough to smoke the wood at that temp range.
  17. Like
    John Setzler got a reaction from SPORO in How the Kamado Joe Charcoal Basket Works   
    Here's a short video of how the Kamado Joe Charcoal Basket works...
     
    20180924_CharcoalBasket.mp4
  18. Like
    John Setzler got a reaction from HawaiiJoe in Can't break 550F for neapolitan pizza   
    You should tighten the bands on your grill twice a year.  They aren't going to ever hit a point where they need to be replaced because of that.  I think you are overthinking this.  If you are inexperienced with making pizza, neapolitan pizza is the WRONG starting point.  If you are experienced with making pizza, try making neapolitan style pizza without going to 900f to do it.  Make a 70% hydration dough instead of a 60% and do it at 500-550f.  
  19. Like
    John Setzler got a reaction from HawaiiJoe in Can't break 550F for neapolitan pizza   
    First of all, I do NOT recommend taking a ceramic kamado to 800-900f.  It can be done but I just don't recommend it.  If you are going to attempt this, make sure you have tightened your bands on the dome lid.  Extreme heat causes the bands to get really loose.
     
    To do it:
     
    Fill your firebox completely with as much lump as you can stuff in it not to exceed the top of the fire ring.  LARGER pieces of lump are not really your friend in this situation contrary to popular belief.   It creates a lot of dead space in the firebox.  You get more airflow and a faster startup but you have less fuel in the firebox so take that idea as you will...
     
    Light the coals in 3 places.  Close the dome lid.  Open the vents fully and let the grill temp come up to 500-550f.  This should take less than 20 minutes.  
     
    Open the lid, install your d/c rack with your pizza stones in whatever configuration you like (assuming the use of KJ or other high quality pizza stones).  
     
    Close the lid and let the stones preheat.  Leave the vents fully open.  On the KJ, fully open means the center piece either removed or slid off to the side completely.  The slider on the Kontrol Tower will not give you enough airflow to get that hot on its own.  
     
    At this stage, you just have to wait.  It may take 30 or 45 minutes to get that hot.  
  20. Like
    John Setzler got a reaction from HawaiiJoe in Can't break 550F for neapolitan pizza   
    This is bad information.  You get stronger airflow by creating a draft when you have the lid closed and the vents open fully.
  21. Like
    John Setzler got a reaction from HawaiiJoe in Can't break 550F for neapolitan pizza   
    Somethign doesn't add up then.  My video above is NOT with heat deflectors and a pizza stone in.  It will take significantly longer to heat the dome to 550 with those two things in place.
     
  22. Like
    John Setzler got a reaction from KismetKamado in Porter Road Tri Tip   
    I am diving in to the package of meat I got from Porter Road (https://porterroad.com/) recently.  This is one of the sexiest Tri Tips I have ever seen.  I am gonna use it to try a new technique that I hope will catch on around here.  This roast is gonna get butter poached and then soapstone seared to finish.  I am starting out by giving it a healthy seasoning with my Man Cave Meals AP Mojo seasoning blend.  I wrapped it back up in plastic so it can let that seasoning go to work for about two hours before I move forward.  After that I am gonna get my Kamado Joe going at around 200°F.  I'll put this roast in a 9x13 dish and cover it with ghee and let it poach until I get the internal temp of the meat to around 125-130°F.  I'll pull it out at that point and ramp the temp up in the grill to get the soapstone hot enough to sear finish the meat...
     

     

     

     
    I made a large batch of ghee yesterday... lol
     
     
  23. Like
    John Setzler got a reaction from Rob_grill_apprentice in Cinder Grill First Looks   
    Here's the video I made to go along with this...
     
     
  24. Like
    John Setzler got a reaction from gotzero in Porter Road Tri Tip   
    Oh boy....
     
    OFF. THE. HOOK.
     
  25. Like
    John Setzler got a reaction from TKOBBQ in Porter Road Tri Tip   
    Oh boy....
     
    OFF. THE. HOOK.
     
×
×
  • Create New...