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About wb.tarleton

  • Birthday 03/06/1971

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  • Location:
    Brodhead, KY
  • Grill

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  1. The sous vide fear is nonsense. It's probably true that some chemical is leaching from the bag to the food. However: 1) It needs to be in an amount that is harmful. There is also mercury in fish, but it is generally less than a harmful amount unless you eat a ton of it. Plants also absorb toxic chemicals from the air and soil, yet most people (not me) eat vegetables. :-) To be "chemical free", those complaining about sous vide should also not be carnivores, omnivores, or vegetarians. That does not leave much to eat! 2) Every cooking method leaches chemicals. Cast iron, copper, aluminum, SS, etc. Again, it's the amount that matters.
  2. Great idea and it looks awesome. Someone on the Akorn Facebook group had a similar idea. The one advantage to his would be portability as you can easily remove the legs for transport in an SUV car trunk, etc. It's just PVC pre-cut at Hone Depot.
  3. Yep. I am seeing in the Facebook group people reporting $91 or $74 for the Jrs. at some Walmarts around the country. Can't beat that price. My wife paid $147 for it on Father's Day. I also saw a brilliant mod for them that's cheap and solves their biggest issue, stature. No need for a table or putting ice on your back after grilling. That's just three pieces of PVC. The guy who posted it said they had them at HD pre-cut:
  4. The two different ones may be for the two different types of grills (cart model or the two side tables). I have the cart model and cover and the cover is built very well. Sent from my iPhone using Tapatalk
  5. Beautiful color. Sent from my iPhone using Tapatalk
  6. Should have left it on longer. Remember, internal temp is when you should start checking for probe tenderness. Don't consider it done just because it hit a temperature. Sent from my iPhone using Tapatalk
  7. This is perfect for cold smoking in your Akorn. https://www.amazenproducts.com/product_p/amnps5x8.htm Sent from my iPhone using Tapatalk
  8. Yes, I do. Sorry about that. The bologna was delicious. I highly recommend the recipe. The only tip I would give is to use Tim Farmer's idea of the mixer to combine the meats. I didn't and the texture was a little off, more like a finely ground meatloaf. It should be a paste when you take it out of the mixer. It didn't negatively impact the flavor though. It was and tasted like really good "bologna." We were eating bologna sandwiches until it was coming out of our ears. :-) My son is not a big bologna fan but loved it. Being able to cut it to a desired thickness is a huge advantage over store bought. The picture below is what it looks like coming off the grill. A friend also gave me a tip for next time. Roll the meat into "bologna shape", wrap Seran Wrap around it tightly, and put in the fridge a couple of hours to firm up. Then take it out, unwrap, and then put it on the grill with no need for a bread pan. It will give the more authentic bologna shape and expose the entire surface to smoke.
  9. Small one is done and cooling. I didn't quite get to the really smooth texture of bologna, so I would say to mash/mix the meat considerably until it is like a big glob of paste. That said, I did cut a piece off and it is incredibly good. Very flavorful and will be great on sandwiches. When the large one is done, I'll put up more pictures. Sent from my iPhone using Tapatalk
  10. It doesn't need to be cylindrical. In fact, this will come out closer to the shape of a piece of bread. Check out the video recipe here. I wholeheartedly recommend all Kamado grillers check out Tim Farmer's Country Kitchen website and youtube channel for all of his shows and recipes. He does a ton of outdoor cooking and just about anything he does can be applied to our grills. He is one of "us." He hosted the absolute best hunting show I have ever seen called Kentucky Afield for many years and branched out to other outlets leading up to retirement. A great guy and a Kentucky legend who writes, produces, and does everything himself with his shows. And, yes, you will notice he does everything (hunts and fishing too) one-handed because a motorcycle accident left him without the use of his right arm.
  11. Not sure it will take much smoke in a bread pan but it cannot hurt! Sent from my iPhone using Tapatalk
  12. If you go the reheat the next day route, I endorse wilpark's method. There are only three of us in my family, so I make big butts, pull, freeze, and then thaw and reheat at a later date. I would put water in a crock pot and start heating the water a few hours before you want to serve. About 1-1.5 hours before dinner, put a TBS of BBQ sauce, apple cider vinegar, cider, or apple juice in the Ziploc bag and stick it in the crock pot. The crock pot is nice because you can use the cover of it to keep the top of the Ziploc above the water level and not worry about leaks. You would be hard pressed to tell the difference between that and one fresh off the grill.
  13. Great idea. Let us know if they come out good, too greasy, etc.
  14. Remember, as well, ribeye is the fattiest of the steaks. More fat equals more flare ups that can burn the steaks and your arm. Sent from my iPhone using Tapatalk
  15. Some high temp (2500 degrees) JB Weld might do the trick. Sent from my iPhone using Tapatalk
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