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choupique

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  • Location:
    Yaton Rouge LA
  • Grill
    None
  1. 210 degrees 14 hours.. damned near magical
  2. any body else top vent get real hot.... added felt on tab so i can turn it without getting burned.
  3. Got my replacement saturday.......rolling along... seems like the hinge has improved a little too!
  4. yeah we usually have a full 2 chords of wood on hand at home and run a chord or two up to the duck camp - at the duck camp it attract vermin eaters -lol...... yeah important thing at home is keeping space away from fence and well off the ground.... great horned owl frequented the now gone tree - he kept rodents in check
  5. we have a ridiculous stack of oak....... and the tree crew removed a BUNCH.....was a massive tree
  6. waiting for the "early summer" sale that's happened the last 3 years.
  7. I had a 2017 from costco that just died in a tornado - but it was flawless before then...... i would wager you were using the deflector upside down - hunting partner has an BGE at our hunting camp and ive seen several KJ and primos..... the pit boss is an excellent value.. and I grill 5 nights a week.... so.... there...
  8. yes home owners covered it...... big chunk of oak crushed everything on my patio
  9. My 2017 pit boss got clobbered in a tornado....
  10. Anyone ever make duck or goose jerky with their Kamado? Having a pretty good season and looking to try something different.
  11. Folks if you have a reciprocating saw at home - score turkey with knife and use reciprocating saw to spatchcock - works like a champ...
  12. Got a 14lb bird and dry brined it for 18 hours with salt, raw cane brown sugar and black pepper. spatchcocked it - using a reciprocating saw to cut out backbone - scored skin first. seasoned bird with a stick and a half of butter 1/4 cup of Tony Chacheres cajun seasoning. Kamado was around 275 for the 2 1/2 hours I cooked it - Lump with 3 pieces of oak wood thrown in. as soon as deep internal temps got to 166 I pulled turkey out and let it sit for 20 minutes before cutting. I had never dry brined or spatchcocked a turkey before - I will likely never cook a turkey a different way again - ever.. it was the juiciest, most flavor full and most evenly cooked DOMESTIC turkey I have ever eaten. Puts frying them to shame as well. and I used a heat deflector.
  13. The best way to do a boil is to boil your veggies before the water gets fishy from the crawfish, crabs or shrimp... anything you put from mushrooms to brocoli will be good..... also when boiling crawfish.... 1 stick of butter for every 10lbs you boil and they peel MUCH MUCH easier..... crabs, shrimp and crawfish all have different boil/soak times.. too much boil or soak and make them too hard to peel and rubbery to eat.. not enough boil or soak time... well.... lets just say it aint funny.... half a cup of vinegar also helps crabs and shrimp peel easier.....
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