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Andyboy

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  • Location:
    Virginia
  • Grill
    Vision

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  1. "first woodworking project"...my @$$! jk. looks great!
  2. Should be the metal square adapters that get's inserted to the bottom vent...
  3. In your quick dough recipe, how much water is needed?
  4. I know :( I have no idea either. Should I just do low and slow at 225-250?
  5. I cooked my prime rib roast (about 10lbs) at 350 till internal temp reached 120 on my Vision classic B. Let it sit with foil for about 30min. Cut into it, looked great and juicy but it was really tough and chewy. What did I do wrong :( The outer edges were really tender. Luckily I have another 5 pounds that I cut off from the whole 15 pounds to test with. But really disappointed in the way it turned out and wasted $100 worth of meat... https://imgur.com/a/SNKOM
  6. For a quick clean, I take my leaf blower and blow everything out of there....granted, it does become a bit messy with all the ashes flying everywhere but it takes 10 seconds to get my grill clean. I know a shop vac would do the trick but the filter gets way to clogged with all the ashes and it's a pain to remove the inner bowl.
  7. I got a 15lb prime rib roast from costco. It has a thick layer of fat cap on top. Should I trim that down a little or leave it? I plan on doing it at 350 and use Chef Ray Lampe's Herbed Up Prime Rib recipe.
  8. Where do you guys keep your top vent settings with your flame boss? Lets say for temps at ~250. I'm really interested if it's worth the investment.
  9. I hardly use the bottoms rack. But in the pic the iron plate is sitting on a spider holder that came with the Vision deflector plate
  10. Will this restrict airflow too much? I don't find the need to cut the handles as the bottom grate sits just fine with very little movement on the plats handle
  11. How did you cut the handle off?
  12. I need a new heat deflector and many of you stated that you are using this: https://www.academy.com/shop/pdp/outdoor-gourmet-14-in-preseasoned-round-griddle#repChildCatid=27890 Can this sit on the edge of the fire box with out cutting the handles off? I would rather not put in the effort since I don't have anything to cut the handles of.
  13. I'm doing my first turkey smoke on a Classic B. I'm worried about my timing since this will be my first smoke with a turkey. I purchased a fresh 16lbs turkey this past weekend and I plan on doing a dry brine starting tomorrow night (should I rinse off Thursday morning??). Then on Thursday morning (Around 10am) I plan on starting up my grill and reach 325-350 temp and hopefully place the turkey on the grill around 10:45am. I've been reading up on several forums about how long to smoke the turkey. Some say it will take 3 hours at this temp while other stated that it will take about 5 hours at this temp...all about the same weight. Since I'll be bringing the turkey to my brothers house, dinner will be about 3:30pm. Will this be enough time? Also, about my seasoning. I will be doing a butter rub of: 1/2 lb (2 sticks) of unsalted butter 2 tbsp salt 2 tbsp black pepper 1/2 cup fresh parsley 1/2 cup fresh sage 1/2 cup fresh rosemary 1/2 cup fresh thyme I would like to inject the meat with something. Would melted butter and some of the seasoning listed above be too much of a greasy turkey to do an injection with? What about basting? I'm not sure what I should baste with?
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