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In2Fish

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In2Fish last won the day on August 28

In2Fish had the most liked content!

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About In2Fish

Profile Information

  • Gender
    Male
  • Location:
    Centreville, VA
  • Interests
    Cooking / BBQ, Tropical Fish, and Photography.
  • Grill
    Akorn,Kamado Joe,Other Kamado

Recent Profile Visitors

2,058 profile views
  1. 2 questions for dry aging...

    Thx guys for the input. I'm headed to Costco today to buy some meat
  2. Go-to Turkey Day sides?

    so what's your secret to stuffing?
  3. 2 questions for dry aging...

    Thx john, yes planning on using the Umai bags
  4. 2 questions for dry aging...

    Hello All I'm thinking about dry aging a rib-eye roast for the xmas. and thinking about going 21-30 days. Is there a minimum size roast one should use? I know individuals steaks are too small. In the past i've "dry aged" for 5-7 days, and used a 6-8 pound rib-eye roast. at the moment we expect 6-7 adults to feed, so I was leaning towards a 10-12 pounds. What do most Guru's start w/ weight wise deepening on the number of eater? 2nd question, perhaps a stupid one. When you actual cook the roast, is it best to cook rib-eye steaks, or would spinning on the joetisserie be great too? As you can tell, i'm a novice at dry aging. David
  5. Turkey warm up

    it looks fantastic, what type of wood if any did you use?
  6. Reverse sear Ribeye

    what he said... :-)
  7. Reusing lump

    I based do the same as you, it's always worked fine. I do this for 95% of my cooks. If i'm doing a long smoke, I usually clean out the used lump (save it for later.) and put in a new batch of fresh lump. While not required and nice to have, the kick ash basket makes the ash shaking/stirring a whole lot easier
  8. My general thought is that if you can cook it inside, there should be a way to prepare it the same/similar on a kamado. Give it a try and see what happens, you might find it's different and more enjoyable.
  9. great looking meal, it bet that really tasted great after a busy day working.
  10. Smoked Salmon ideas...?

    That does sound good, I may have to find it and try it. I wonder if bourbon would work well here too.
  11. Food porn!

    I believe it's transition based.
  12. Hello Gurus, this time of year I like to make cold smoked salmon. I was curious to ask how the rest of you prepare yours, specifically what spices/herbs do you tend to us? I have typically followed the recipe in Ruhlman's Charcuterie: The Craft of Salting, Smoking, and Curing and this year i'm thinking about making a couple different varieties.
  13. Top vent popping off

    I too have a big joe. w/ both vents closed I too hear my Joe whistling when I close the lid. Never had the top pop off, sounds like the top vent might need a little more gasket material.
  14. Steak night. 16oz Ribeye.

    wow, that is a wonderful looking rib-eye!
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