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cwhuling

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cwhuling last won the day on November 19 2017

cwhuling had the most liked content!

About cwhuling

  • Birthday 08/22/1969

Profile Information

  • Gender
    Male
  • Location:
    Virginia Beach
  • Interests
    Family, Friends and reading.
  • Grill
    Kamado Joe

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1,124 profile views
  1. This looks like a fatigue issue with the heating and cooling. Curious, is the warping occurring in the same place for everyone? Like if the ring is installed is the bend coming coming at the East/West axis? Thinking maybe rotating the ring every few cooks might keep the fatigue consistent across the whole ring? I just got the new style firebox today, but was not able to install it yet. I will try and keep an eye on it.
  2. Sunday, while using my grill, I noticed the gap of my firebox was larger than normal, look around and the whole thing is cracked along the back and splintering out horizontally. Took some pictures, shrank them to less than 1gb and opened a service call online Sunday evening. There was a bit of back and forth Monday as my pictures didn't upload correctly, sent them in email, new fire box order placed, FedEx Tracking number sent to me last night, and I should have a new multi piece firebox on the 13th. In the entire process the biggest pain was shrinking the image size (not a big deal, just the biggest pain). I was asked to give positive feedback about the customer service in social media, and it is deserved.
  3. I made a Porchetta for Christmas dinner. I used a simple recipe of garlic, fennel salt, fresh black pepper, orange zest, rosemary, thyme and sage. A coworker of mine had made one previously and commented that he felt he went too light on the orange zest and would have increased it if he did It again. Using his measurement of 4 oranges, I zested 6. I butterflied the pork belly, and cut down the pork loin by about a third. I was able to roll up the whole roast then and made fairly good pin wheels of the rolls. I started the project on the 23rd, and left it uncovered on a rack in the fridge until the morning of the 25th. I pulled it out and allowed it to get to room temperature while I got the grill going. I started it with smoke at 280-300 for roughly 2 hours, then increased the temp to 350/400 for another 2-3 hours. Many of the recipes I found said to cook until I reached an IT of 160-180. That sounded very high to me, but I went with 150. While the roast looked great (I really need to work on the butchers knots and trussing), the internal loin was dry, and I should have used my better judgement of an IT of 145-150. The flavor in the pork belly was really good, but the loin was rather flat. I think I should have used more of the salt and pepper on that and maybe even brine the loin before hand? Next time I try this roast, I will experiment with the loin. All in all, the family liked it, and I have a decent amount of left overs to try the cutting up for sandwiches.
  4. Last Thanksgiving I brined and spatchcocked a turkey. Cutting the back bone out was probably the most difficult part of the process. I received a gift from Williams and Sonoma of a wet brine mix (Garlic and Rosemary). Turkey turned out great. I do use a trick my father-in-law used for all his birds. I strip of bacon on each leg and a piece of two on each breast.
  5. I used my Smobot yesterday for temp control because while using the Big Joetisserie. Its the first time I have used the two together, and was a bit perplexed as to where to connect the thermometer clip? I ended up pinning it with the lid floating about the fire at the back of the grill, and found it read roughly 90 degrees hotter than the dome thermometer. I had a though of putting a washer with a large diameter hole on the spit and clipping to the washer, but I was already cooking when that idea came to me. Any one else have a better way to use a temp controller with the Big Joetisserie?
  6. This Christmas I was thinking I would try a Porchetta. I have watched several videos and things look straight forward for preparing the pork belly. I was wondering about a drip pan while rotissereing the porchetta? I have done pork belly in other forms and have always used a drip pan to keep the grease from the fire, but I have not seen any examples in the videos of someone using a drip pan? Also, if anyone has any other advice on a Porchetta please share!
  7. Just wanted to say thanks for the recommendation for the Wok Shop. I picked up an 18" Carbon Steel for my Big Joe. I need to find a better way to keep from burning my arm though.
  8. I have found mixing RO and KJBB works really well. I place the smaller RO at the bottom, and put the large Big Block chunks on top and use my Luftlighter on the RO. I find the RO get hot faster but after 20-40m the Big Block is usually going nicely. When I reuse the charcoal, pieces larger than my fist are set aside and placed back on top of the RO when I start my next fire.
  9. I cut back to a single chipotle, and it was rather hot, but after it sat over night in the fridge, the left overs were amazing!
  10. Gave it a try, I wagged the spices to taste and just two chipotles. I have a similar look, though I have not added any noodles yet. Thanks for the meal plan!
  11. From your picture of veggies in the basket, there is a can of peppers, the whole can normally, or just a few?
  12. Just to clarify, did you puree all of the roasted veggies? This looks like something my wife would enjoy.
  13. I remember reading somewhere that the fillers in briquettes may cause harm to the ceramics?
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