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wilpark

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  • Location:
    Nassau County
  • Grill
    Saffire

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  1. I found it depends on what you are cooking. on my saffire grills kamado the grate was about 40 degrees higher than the dome so I went with the grate temp. for ribs and pork butts I went with grate but for chicken or turkey I used dome as it didnt really matter for that.
  2. I usually do an Asian Cole Slaw Roasted creamer potatoes with bacon, scallion, shredded cheese and sour cream, corn on the cob, quinoa salads are nice and some sort of pasta be it mac and cheese or Mediterranean pasta salad and corn bread. Costco has a bagged salad kit with kale, Brussel sprouts and a poppy seed dressing that pretty good. Black beans and corn. Also make homemade quick pickle of onion, garlic, cucumbers and peppers. Super easy and perfect for bbqs
  3. In a world with Amazon and the web we don't have to settle for locally available rubs. You can even pay for it online and mail to his NYC address. order all the rubs you want, online, have it sent to his address and have him bring it to you. Have him do it in advance so its sure to make it in time. I lived in NYC for over 30 years and have yet to see any decent rubs. Costco carries Pork Barrel rub but that's about it.
  4. I always use costco pork belly. This is my latest batch using a brine method. Brined for 8 days and smoked without any dry time. Used some celery salt in the cure. Smoked on a pellet grill using Maple Hickory Cherry wood pellets til 140 internal temp. Best bacon I've made. I doubt I'd dry cure anymore after this. Want to get heritage pork belly to see if there is a difference. Sent from my iPhone using Tapatalk
  5. I have two pellet grills and have put a gasket on one of them. Putting a nomex gasket on my stainless steel Green Mountain Grill Jim Bowie's door doesn't completely seal the door. Some smoke does come out the door the stack and even the bucket drain spout. But it does lessen the leaks around the door and I sure as hell feel better about it. Sent from my iPhone using Tapatalk
  6. I love a good grandma pizza. One of my favorite things to eat. Original Umbertos of New Hyde Park is about 10 minutes from me. IMHO has the best grandma pizza I have ever had. So good that the NY Giants had them delivered by plane on both of their resent SB appearances. Can't wait to see how yours turns out. Sent from my iPhone using Tapatalk
  7. It doesn't look like a candied chicken. I'm sure it tasted as amazing as it looks. I add sugar to about everything I cook and it always turns out great. Sent from my iPhone using Tapatalk
  8. These are the Louisiana Grills Country Smoker and are made in North America. Depending on the year the controllers are different and newer have direct Grill capabilities. If it's the older model you can swap out for the new digital controllers. From my own research these grills are built with thicker metal but have less features than the LG 700 grills made in China. I think retail is 1100. My understanding is many people who have them are very happy with them. Go to pellethead.com they have forums dedicated to Danson Grills the parent co. Sent from my iPhone using Tapatalk
  9. That's probably the reasoning behind it. It's tough to position and market it for someone who loves Weber products and needs a Summit. Yeah. Very much like the Ranch. Someone was selling a ranch on FB marketplace for $400.00. Someone jumped on it before I could. Would have been nice to have a huge charcoal grill. Sent from my iPhone using Tapatalk
  10. Only time I ever let the charcoal burnout is if there isn't much left and I need a good cleaning. Sent from my iPhone using Tapatalk
  11. I've never used injections and wished I hadn't. But there have been a few cooks I wish I had injected. It really depends on the brisket. If I have the energy and time to inject I will. For me more important than injection is proper rest time. Depending on the method could be anywhere from 1 hr -3 plus hours. Sent from my iPhone using Tapatalk
  12. Yes I store is cheaper because they don't have to pay for shipping. Usually the price drops in the middle of June. Get one now and if it drops further you can get the additional discount Sent from my iPhone using Tapatalk
  13. I inject about half the time using organic Better Than Bouillon but not full strength. Probably 50% more water and bit of the rub mixed in. Sent from my iPhone using Tapatalk
  14. It's never too much and it's never enough. I would like to know what the sales numbers are for the Summit Grill. How many have they made and how many have sold? I know the Summit wasn't easy to get but maybe it's a function of production issues. Big companies with brilliant folks that are smarter and better pedigrees fudge up. Remember New Coke. Crystal Pepsi. McDonalds Pizza, tacos etc. mistakes happen. Sent from my iPhone using Tapatalk
  15. I'm not taking any offense to this whatsoever. We are on the same page. I thank you for clarifying. Likewise I'm not passing judgement either. You have a very compelling argument. And I think the Weber Summit has achieved that. KJs have value because most folks don't realize that Kamado Cookers have been around for thousands of years. A few years back someone on a BBQ forum called another Kamado brand a BGE clone (it may have been Saffire Grills. Not sure ) I had to laugh because of the Kamados history in Asia From my stand point Weber has always been a quality for value product. No Weber product is going to break the bank (with the exception of the Ranch) and I'm speaking of their charcoal grills because their gas grills can get pricey. It represent tremendous functionality, quality and price. Isnt the cheapest charcoal grill but the value and quality speaks for itself. Jumping from a 22" kettle or Performer Pro grill to a Summit is a shock. And it's tough to make that jump and align yourself with a new philosophy when your brand represented value. Weber charcoal grills are within reach for everyone. The Ranch being the exception. But at 37" it doesn't resemble the Summit as much as the other kettle grills do. In fact until recently didn't know that the Ranch even existed. Never seen it at a store so my mind is trained to think of Weber charcoal products with in the $50-$400.00 range. You can even include the WSM. Initially when I first got into smoking I didn't want to spend that much even though it's a very good smoker and even at $400.00 represents tremendous value. Going from a 22" Kettle pro to wsm is going from $200 to $400.00. A jump most people can live with since you can use it like a 22" kettle and smoke. Others will say I can smoke just fine on my 22". But to be 5 times the cost of a 22" WSM and 10 times a 22" kettle pro and 20times a regular 22" is an issue,I think. 20 times a regular 22" Kettle doesn't sound right. How can something that looks so much like, uses the same fuel and uses the same materials cost so much more? If it cooks like nothing else on the planet then even at $3000.00 is a great value. I think it's an identity crisis. The Summit does all that a Kamado but does not want to identify as a Kamado. They don't want to be class leading they want their own category and charge whatever they want. Pricing seems arbitrary when you consider the precedent they set for their Charcoal line. Sent from my iPhone using Tapatalk
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