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Bsatter

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Everything posted by Bsatter

  1. I've been attempting to perfect my pastrami. I may need to give this method a try. Did you get a good smoke flavor? Thanks! Billy
  2. That's some good looking gumbo. If you get a chance, can you post the recipe? I'm always looking for a good gumbo recipe. Billy
  3. I've been doing this kamado cooking thing for a little over a year. I live in Houston about 5 miles through the woods to the Gulf of Mexico. (I still haven't got used to the humidity.) I always leave my leftovers in the grill. I'm cheap, and I throw nothing away. I also don't cover my grill. It is tucked under my back porch so it is out of the elements. On 2 occasions, I've had popping and sparks from what I expect to be moist lump from being left in the grill. On both occasions, it had been a couple of weeks since I last grilled. (I had been on vacation, out of town, etc.). I make it a point to grill at least 1 time per week (if in town). Grill more often! Billy
  4. Tonight, I cooked a pot roast with potatoes. Man, it was tender and good. From pulling out the roast from the fridge to eating my first bite was about 2 hours. I cleaned the pool and went to the grocery store while I was cooking. Multi-tasking...
  5. This is a local place here in Houston. However, they have a good website. http://johnhenrysfoodproducts.com/ They have a "Summer Peach". I just rubbed down a rack of pork with the rub tonight. I've never used it though. I'll let you know how it goes. I tasted some before putting on the meat. It has a good flavor profile: peach, sweet, and little tingle of spice. It looks like you can buy a bottle or 10 pounds.
  6. These are awesome. The old lady bought one. We love it.
  7. I jumped on this deal too. The bag was heavy. It was also dirty as cschaaf points out. I believe this is due to the material of the bag. I haven't tried it yet. I'll give it a try when I'm done with my current bag of KJ lump.
  8. You can call me an idiot, but I have always left my smoker alone. Stick burner, cheapo pellet pooper, and now kamado. I will attempt to cook on days that I'm around the house more. However, that isn't always the case. I need my beauty rest too. I'll never stay up all night for a cook.
  9. I've seen a black one locally. Probably at my local Ace hardware. I guess it was old stock. Where are you located?
  10. Shoulders are $.88/pound at Houston area Krogers. I picked up a couple.
  11. I agree with ckreef. Temp is really all to worry about.
  12. Philpom---were the ash tool and grate grabber thrown in. The description that i look at only included the main grates. Product DescriptionThe Primo Extra Large Round Charcoal Smoker Grill is the ultimate outdoor ceramic cooker and smoker. This Extra-Large Round BBQ Smoker Grill is the biggest ceramic cooker on the market today. Its round design offers all of the cooking space that you need. Standard Grill Features: Cast-Iron Chimney Vent, Precision Thermometer, Easy Lift and Lock Hinge System, Soft-Close Felt Gasket, Quick-Clean Porcelain Cooking Grid, User Manual/ Recipe Book -- Dimensions in inches (H x W x D): 28 x 21 x 30 - Cooking Surface: 400 Square Inches 18-3/4 d by 25 w (with Rack Extensions: up to 680 Square Inches They claim to be the "biggest ceramic cooker on the market today". From looking at the specs, the Big Joe seems bigger. Am I missing something?
  13. I had an el cheapo Masterbuilt from Sam's. I liked it, but it is very cheaply made. After about 4 years, the connector to the heating element rusted out. I replaced that. I believe the heating element recently went out. I just haven't had time to deal with it. I'm thinking of another pellet smoker. This is a timely discussion for me.
  14. Yes, go to Lockhart. My favorites are Black's or Smitty's. Kreuz was blah. If in Austin, Stile's Switch is my go to when in a hurry and don't want lines.
  15. I'm in Houston. I'm still a newb at this.
  16. Love the old correle plate. My mom has that same pattern. The set is probably 40 years old. Oh, good lookin tacos!
  17. There are 2 of us in my house. I always cook a nice size brisket. I vacuum seal the vast majority of it. Sometimes, I think the frozen tastes as good (sometimes better) than the fresh. Plus, I have some to substitute for ground beef. Making chili? Throw smoked brisket in there instead of ground beef. Making tacos? Use smoked brisket instead.
  18. Hi all, I've been Kamado cooking since about December. However, I'm not new to smoking meats. Early on, I smoked on a small pit. Getting up in the middle of the night to tend to dinner the following day got old. A few years ago, I got a nice Masterbuilt electric smoker. I got the Amazin pellet grid. I really liked this setup. For the most part, you could "set it and forget it." However, the Masterbuilt isn't built real well. I've done a few repairs. It stopped working during my last cook of a brisket. Luckily, I was within an hour or 2 of completing the cook. I just finished it off in the oven. I just haven't had time to fix the electric smoker. I had been preparing to try smoking on the KJ Classic. I had purchased some wood from Fruitawood. Yesterday, I decided it was time to take the plunge. The victim was baby back ribs. I figured this would be a good first try because it is a relatively short cook. I had watched some videos and decided to give it a shot. I used Emeril's rib rub. I really like this rub. I then racked them. They stayed on about 5 hours over hickory. The grill held pretty steady. I'd wager some 20 degree swings. Ideally, I was looking for 230 degrees. I learned in pit cooking not to chase the needle. Normally, I do the 3-2-1 method or really a 2.5-1.5-.5 method. However, I wanted to try not foiling. I plated it with some of my homemade polish sausage and Bush's Grilling Beans. Overall impressions, they were a bit dry. They were pretty tender though. I'll foil them next time. I think the kamado has an edge on the electric smoker in terms of flavor. I may not repair the Masterbuilt. I'll just use it for cold smoking. Thanks for all the help as I combed through the forums. Billy
  19. Woopig! 4 UA degrees hanging on my walls.
  20. Yeah, I should have taken pictures. I'll do it again sometime soon. (The next time there is a killer meat deal at Costco.) I'll document it better.
  21. I've been meaning to do a write up on my experimentation into dry aging. I just completed my first experiment this past weekend. I got a lot of ideas from this website. I'll share what I did, learned, and what I intend to do in the future. I'm a lover of dry aged beef. Pappas Bro. Steakhouse in Houston is my favorite steak. I believe they age their steaks for 28 days. However, at $56 a steak (at minimum), it is limited to special occasions. I had done some research on aging beef. As you know, you need the larger cuts of beef. I was always too cheap to buy these cuts. Plus, I never could find those nice cuts of beef to try. That changed. A new Costco opened near my house. Sam's was closer, but I was never amazed at their meat selections. Our Sam's Club card was lapsing soon. I told my wife we needed to check out Costco. We did. I was really amazed at the meat selections at Costco. I thought I'd do some research on dry aging before jumping in. Thoughts on dry aging beef seem to be like arguments over the best kind of oil in a car. Everyone seems to have their own thoughts on how to do this without killing yourself. Humidity, UV lights, meat hovering over a pan of salt, air circulation, temperature, stability of temperature/humidity--everyone has a sure fire method of working. At the end of the day, you are controlling the break down of tissue on the beef. You want to prevent nasty stuff from happening. It seemed the most important thing was temperature. You can throw everything else out, but you need a temperature above freezing and below 40 to make this work. Temperature was the constant in all of the arguments. Controlled decay? Is that what we are doing? Back to Costco I go with my shiny new membership. Right before Christmas, they had prime strip loin on sale for $25 off a package. (Thanks Guru for the head's up!) I grabbed 2 packages. The small package was 11.51 pounds and the large was 14.89 pounds. At this point, I'm in this project $174.14 or $6.49 per pound. I can live with that. However, I'm going to be mad if I screw this up. The wife will probably never let me hear the end of it. My setup was an empty full size fridge in the garage. If you have the room, folks almost give these things away on craigslist, etc. I took all of the racks out. I made my own racks with wire storage drawers from Lowe's. I bought a wireless thermometer from Amazon so I wouldn't have to open the door to check the temp. It recorded the high and low temp. I monitored the temp for a day before placing the meat in the fridge to make sure I was keeping temp above 32 and below 40. The temp would swing but primarily stay at 33 to 36. I put the meat on the wire racks. I spaced them about 2 inches apart to let air flow between them. Again, temps would swing. Over the next 28 days, the memory showed 31 to 41 degrees. I never physically noticed it at 31 or 41 degrees. The memory indicated from time-to-time this would happen. I assumed these were brief encounters. Most of the time I looked at the thermometer, the temp was around 34 to 38. A few days into the process, I made a post here. I was strongly urged to monitor humidity. I bought a small reptile hydrometer. I placed a pan of water and small desk fan on the floor of the fridge (under the meat). This was cheap insurance. Although, I had read from several sources that humidity was overrated. During the process, humidity ranged from 30% to 80%. I really don't think the water and fan had anything to do with it. My fridge is older. This may have something to do with the humidity swings. Just a few days in, the meat starts to get the hard outer layer. I started to notice a cheese smell around 18 days. It wasn't overpowering. I'd say a faint smell. By 28 days, the smell was more pronounced. I wouldn't say strong at all though. The results--The large piece aged for 21 days. Overall, I lost a little over 40% in waste and weight loss. I did a lot of trimming. That evening, I cooked up a steak. I was very impressed. The meat had a lot more flavor and was noticeably more tender than a "fresh" steak. On the other hand, the smaller piece aged for 28 days. Wow! While cutting, I noticed it cut like butter. Again, I cooked up a steak. It was awesome. This one realized about 36% waste and weight loss. After the 21 aged portion, I had read some recommendations to not trim so much. I paid attention to this advice which resulted in less waste. (I had all of this documented--trimming loss, weight loss, etc. I can't seem to find that paper. If I find it, I will update with specific results.) At the end of the day, for less than $11 a pound processed, I have some nice dry aged prime beef. I've eaten 2 steaks, and I'm still alive so I think the process went well. What did I learn? -This is pretty easy. -I really believe temperature is the main component to success. -Minimize trimming -I think the fan and pan of water was probably overkill -I like 28 days for a taste In the future, I'll take my meat out to at least 28 days. I'm going to try not using the pan of water and fan. I want to try ribeye next. Call me crazy, but I love chewing that dry aged fat. It has a crunch. Note: I'm not an expert. This was my first time. I may have had beginner's luck. YMMV...yada..yada... Billy
  22. I recently built this one. I need to do some additional finishing. http://www.nakedwhiz.com/cart.htm
  23. Way out of the way, but Killen's BBQ in Pearland is becoming known as one of the best. http://www.killensbarbecue.com/I've eaten at just about all of the Lockhart joints (know as the Holy Land of BBQ). I believe Killen's holds it own with these. Generally always a line. Hard to go wrong with the Rudy's BBQ chain. I really think it is good stuff for a chain. You should have no problem finding a location close to you.
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