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      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   


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  1. Agreed. Asking doesn't hurt anyone and will get you piece of mind. Grab a couple of good photos & send over to KJ. They're the experts after all and if they see something's fishy they'll replace the parts. Sent from my iPad using Tapatalk Pro
  2. Now that's a first.. sure you're not trying to pull our leg here? We need video proof before running out to toolbox! [emoji23] Sent from my iPad using Tapatalk Pro
  3. ^ yea, just did this on 2" thick beef sirloin steaks. Smoked to 115F internal, took the meat out & cranked up temps. Put my carbon steel pan in to heat it up. At 500F dome, I opened the lid and put ghee + garlic cloves + thyme in the pan and seared the steaks in it. Did 30s flips until target temp. Lid was open whole time. Turned out fantastic - the steaks were looking like out of sous vide! Sent from my iPad using Tapatalk Pro
  4. Ghee would be used while grilling or frying, not while in sous vide. Also the brushing on would be applying a thin coat of ghee or butter just before grilling/frying and/or as finishing glaze. Just yesterday smoked some tenderloin steaks to 115F. Took them out & cranked up heat. Then used carbon steel pan in the grill with ghee, garlic cloves & fresh thyme to sear the steaks. Came out fantastic. Sent from my iPhone using Tapatalk Pro
  5. Well, looking at the video there are couple of things that could make a difference: 1) the ammount of butter was excessive. Many chefs actually just brush their steaks with butter, not soak them in it for hours. 2) The way searing was done using a blowtorch - I bet it's a lot hotter than searing on a grill grate or griddle. 3) butter vs ghee - butter has much lower smoking point, where ghee (clarified butter) can take the heat. Many chefs actually use ghee, where it's often just called butter. 4) choice of meat - they were using picanha, which has a thick fatcap to begin with - things could be quite different with a sirloin or tenderloin steak, where the fat isn't built-in. 5) butter on pan is also quite often used to "carry" other seasonings like garlic, thyme, rosmary So, interesting video but not enough to jump through conclusions. Result matters only in that particular implementation, as always in cooking. Different use case -> different result. Sent from my iPad using Tapatalk Pro
  6. I ended up doing mine a little different. I crossed the fatcap & gave the meat a pretty generous coting of coarse seasalt. Got the kamado upto 450F & put the meat on indirect, fatcap on top. Pulled at 130F & wrapped in foil to rest. Used a chunk of oak for little added smoke. Thinly sliced against the grain. So basically handled it like I did picanha. Worked out great. I'll try your setup next time, going to be interesting comparison. And definitely keep up the thread. Though I'm running different color, this has become one of my favorite threads. The beauty of kamados, all these fine examples are 100% compatible regardless of brand. Good stuff! Sent from my iPad using Tapatalk Pro
  7. How did the tri-tip turn out? And how did you grill it? I believe tri-tip is same as Maminha. I've got one in the fridge, so interested to get some tips. Sent from my iPad using Tapatalk Pro
  8. So today, after work, I figured I'll toss some flank steak on the grill. Loaded up some fresh lump in to my Big Joe & fired her up. Cranked the heat up to about 580F. Meanwhile had two flank steak warming up to room temp. They'd been marinating in lemon infused olive oil, freshly chopped garlic, salt & pepper for ~48 hours. Wiped them clean & gave a fresh coating of sea salt from the grinder. Tossed in the flank steaks & closed lid. Flipped the steaks every 1 minute until IT was 120F. Pulled them out & wrapped in foil to rest for 10minutes. Turned out great [emoji106]🤤 Sent from my iPad using Tapatalk Pro
  9. Was a fine day and the meat was tasting mighty fine after 4 hours in gentle heat and smoke. Forgot to take the finished product shot, but here's the mid flip. Sent from my iPhone using Tapatalk Pro
  10. It's mothers day here in Finland today. Yesterday had my parents come over for dinner. Did some ribeyes hot & fast. Today it's mother & father in law coming over. Got some pork chops on the Big Joe for 4h low & slow. Using different rubs & binders according to participanta taste. Got some apple wood for smoke. Weather is mighty fine for a spring day, feeling almost like summer here at the back porch. Sent from my iPad using Tapatalk Pro
  11. So, figured I'll give flank steak a shot. This time on the junior, hot & fast. In the morning cleaned up the meat a bit and rubbed it all over with lemon infused olive oil. Then a decent helping of salt & black pepper and finally crushed 4 cloves of garlic and rubbed it all over the meat. Put it on a plate & covered with cling film and set it to marinate for about 6-7 hours. And then took it out the fridge to room temp about an hour before putting it on the grill. Afternoon fired up the Joe jr. and cranked the heat up to about 700F. Had the grate on low position without the rack. Used a paper towel to wipe off excess garlic etc and gave it another round of salt & pepper. Put the meat on, first 2 minutes lid open and then flip & close lid. Pulled the meat at 130F internal, wrapped in foil & set to rest for 10 minutes. Nice medium rare. Tasted pretty damn good - the flavors were awesome! The slight downer was that I'd apparently got a bad quality cut.. it was somewhat chewy. Not saying it was like eating a rubber boot, but definitely not tender enough. Next time I'll try another brand or see if I can find a butcher to help me out.. This country seriously needs someone to start a good quality butcher shops - we're missing on various cuts and quality of meat is not what it should be [emoji37] https://www.dropbox.com/s/kzpi6c8u0qre5yy/Video%2011-05-2017%2C%2018.22.56.mov?raw=1 https://www.dropbox.com/s/rz7drb5l3lezj0p/Video%2011-05-2017%2C%2018.34.04.mov?raw=1 Sent from my iPad using Tapatalk Pro
  12. Not really a seasoning, but rather cleaning. Do one burn with the heat deflectors & grates in and go up to ~400F. Then, using well insulated gloves, remove the heat deflectors and open vents fully. Let her burn to let's say 700F. Then let the grill cool down. There's nothing to season in the grill. Only things to come in contact with your food are the grates. In theory you could just as well wash them and start cooking. However I prefer to do a "cleaning burn", just in case there's something nasty from strorage etc. A high temp burn should kill all impurities. Sent from my iPad using Tapatalk Pro
  13. This is the after pic, pulled the fish right after taking the pic. When those white "grease spots" appear and the fish flakes nicely when you press it with a fork, the fish is done. Sent from my iPhone using Tapatalk Pro
  14. So fired up the Joe Junior today to cook salmon for dinner. Did salmon two ways: 1) #Porkmafia Louisiana Bayou rub 2) salt, lemon, fresh dill Both fish on cedar plank. Junior was up to 300-350F. Put in some whiskey barrel chips for addes smoke. Approx 15 minutes and the fish was absolutely perfect. For sides grilled sweet potatoe, potatoe wedges, green sallad. Sent from my iPhone using Tapatalk Pro
  15. Wanted to some low&slow for sunday. At the butchers figured I'll grab some babybacks and pork belly. Brined them over night in 6% salted water. Half of the babybacks got porkmafia memphis mud for rub and rest got Garlic rub from local Finnish brand Poppamies (=quick&dirty translation: medicine man or rainmaker). Pork belly got porkmafia Lousiana Bayou rub. Cranked up the Big Joe for indirect @215-220F. Pork belly & half of the babybacks in the Big Joe. For smoke apple + old whisky barrel oak chunks. Joe Junior got same setup, with just whisky barrel for smoke. Half of the babybacks went in the junior. Big Joe could have handled both, but wanted to see how steady the junior runs. Worked flawles. So on both grills, kept the meat staright on the grate for 2,5h. After that wrapped the meats in foil and put back in for 1,5h. Removed the meat from foil & basted with couple of different bbq sauces and honey. About 1/3 of the batch with each. Back on the grate for another 0,5h. Everything turned out pretty darn good. For sides: corn cobs, green salad, potatoe wedges & garlic-yoghurt sauce. Sent from my iPad using Tapatalk Pro