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Everything posted by shuley

  1. First off, you learned how forgiving pork butts are. I routinely cook them at 300 with great results. Secondly, the settings that you finally settled in on should be the correct one. I'm going to guess when you had a temp drop was shortly after putting the meat on. 11 pounds of 34 degree meat and make a big difference. Unless your fire did go out, a bit of a drop is normal.
  2. I was worried you would put rice in your California burrito and I had never seen that before. I love California burritos at our local taqueria (just down the street from the school I work at which is hugely convenient) and they let you ha e a choice of meat. Asada is good but AL pastor is my favorite! I also load it up with their addictive green sauce that is made there.
  3. I think a lot of it does have to do with how much TV content you watch. By the time I get the kids down, I'm up for 2-3 half hour programs or maybe 1 1 hour program before I'm done. We don't watch a lot of TV anyway. We have too many hobbies, and also try to get our kids to do stuff that doesn't involve screens the majority of the day (they have a 60 minute limit) which is probably why over the air with recording capability is more than sufficient for us.
  4. Wow. Looks awesome. And is all that liquid in the potatoes drippings?
  5. Nice! I love how you took a huge chunk of rib cap. You have good taste, my friend.
  6. That is awesome. How can you share the contents of your brine? I've only ever done a dry brine on salmon, and that created a lox like consistency, which was good, but you definitely can't eat it like a nice grilled salmon.
  7. I do think the quantity of programming probably varies based on location. Where we live we get tons of channels (like I said over 30 for us.....which is after deleting the tons of Spanish only channels). Also my family is a huge fan of PBS programming and having 3 different PBS channels is awesome. Plus major networks as well.
  8. Man that looks great. I want a nice easy dinner after having a late night last night and I think this might be the ticket.
  9. Nice! Tri tip is a staple in my neck of the woods. That one looks like it had excellent marbling so you got super lucky.
  10. I'm a bad person to ask.... We just have a rooftop antenna and then my hubby connected a computer with recording software and two TV tuner cards. We get about 30 channels and can record 2 channels at the same time. He also got software that skips all ads so I'm super spoiled. Even with that and us only recording shows we like we are always way behind. So I feel like it's not worth the money. Occasionally there is a series we really want to watch.... Stranger things comes to mind, so we will buy it used on eBay and then turn around and sell it when we are done for close to the same price..... But that is really pretty rare even with my husband's two surgeries this last year. Then again we are so cheap we don't pay for home internet and I connect everything to a hotspot on my phone if we need to.
  11. In a cooler, they will stay hot for a long time. I also preheat it with a pot of boiling water and towels before the brisket comes off. I take the water out before putting the brisket in. I leave a probe in to make sure they don't drop below 140 because I'm anal about food safety, but that's probably unnecessary.
  12. shuley

    Ordered one !

    I do like rotisserie cooking, particularly for whole chickens and chicken thighs (I got a basket. Oh and turkey. I know some people rave about rib roasts on one and I tried it once, but I prefer reverse sear for large roasts.
  13. What I find is it's better to just be used to your lump, because they all seem to burn slightly differently. That's why I was so bummed when I ran out of my clearance char broil center cut. It's stupid expensive to order from their website, so I'm back to RO for now.... And did you have any off taste when using cowboy? I'm wondering if it was just an off bag. Luckily my husband returned it and got me a bag of KJ XL instead, then when that ran out I'm back to regular old RO.
  14. Can you please provide a link?
  15. This was a very informative thread. I'm not looking for a diet, but it is so interesting to see what works for different people. I firmly believe that no diet or exercise will be one size fits all. I feel a little more informed now about what so many people around me are doing now.
  16. Is each one enough food for an adult? It's hard to get a sense of scale.
  17. I really like Aaron Franklin's advice on cooking brisket, so I'd probably like his steak book. After enjoying brisket at his restaurant, I feel that he is a master of his craft (just brisket though. His pulled pork and turkey were nothing to write home about, in fact I think my pulled pork is substantially better. ) However, that doesn't mean I think he has mastered a kamado. His arguments aren't issues for seasoned kamado users. That being said, I would bet his methods turn out fantastic results..... But I could be wrong. It could be like his pulled pork.
  18. Looks awesome. I'm surprised you went with a pizza hit dough, as I feel your other dough recipes must be far superior.
  19. Congrats and you will have a ton of fun. I had a great time with my Akorn.
  20. Paella does not have have shrimp in it. Ckreef is right that it's mostly about the rice. I'm pretty sure the most "authentic" paella is with rabbit and snails. The paellas I've made have had shrimp, but I know it's easy to find versions without.
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