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face5535

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face5535 last won the day on November 12 2018

face5535 had the most liked content!

About face5535

  • Birthday 02/15/1980

Profile Information

  • Gender
    Male
  • Location:
    Mokena
  • Grill
    Kamado Joe

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619 profile views
  1. Yeah man... because like lighting and Shiiit! Lol. Thanks for the laughs
  2. Lol... Thanks man! Glad you enjoy the posts.
  3. I use the iPhone X in portrait mode... then I adjust the lighting! I typically firm up the shapness and play with the structure just a little. Super simple and pictures always look as good as a professional:)
  4. Thanks bud! Much appreciated:)
  5. I decided to do a trial run on a Thanksgiving bird! I have to say, this is easily one of the best few I have ever tasted! As usual, I couldn’t cook without a beer in hand so I cracked one of the new Hop Butcher NIPA's and went to work!:) For this bird, I wanted to attempt a Sous-B-Q Turkey as I have never done one this way! I tried two different rubs on each half of the turkey to see which one I liked better... both were equally as good! Oh yeah, and this is the proper way to carve a bird. If you don’t know how to do this, make sure to check out a YouTube video or something! There is nothing worse than a dried out butchered up bird on Thanksgiving! I started out with deconstructing the bird and then bagging pieces individually. I then put it into the Sous Vide bath at 140 for 5 hours... Anyone cooking SV should def know how to calculate out when food has been fully pasteurized as its the biggest benefit to SV cooking (IMO). Once the bird was cook and safe, I then shocked it over night in an ice batch to get it out of the danger zone and safe as quick as possible... then refrigerated over night. Today, I opened up the packages, dried off the turkey and seasoned it up afternoon! Before doing this I fired up my Kamado for smoke/roasting to 400 and put one chunk of pecan wood. The turkey was put on and I let roast until IT of the bird hit 135 or so. I did use my torch to touch up the bird in a few places and finish it off a bit... Trial 100% successful... Definitely will be doing this again next Thursday! Cheers:) BC
  6. face5535

    Anyone Truss a Bird Like This?

    Looks amazing @John Setzler! Hope all is well with you brother:) I owe a lot of my cooking knowledge to you! Cheers and have a wonderful Thanksgiving!
  7. To me, its when its actually comfortable to eat and evaporation doesnt happen.... I cant give you an IT or anything like that, but 2-5 hours seems to be the best in terms of what works (at least for me). I know there isnt much "scientific reasoning" behind that comment... but sometimes when you find something that works, you just roll with it!
  8. Its a great question... I have always been taught that this practice should be a final step in recipes that involve meat cooked over heat. Most people believe that a finished steak or roasted chicken should sit for several minutes before being carved so the juices can redistribute. That’s actually not how it works. Degraded and dissolved proteins slightly thicken the natural juices as they cool during resting. The thickened liquid then escapes more slowly when the meat is sliced, but the liquid that drains out can be recovered. What’s lost forever is the steam, accelerated evaporation... evaporation is a cooling process. The interior of a well cooked brisket temps in at around two hundred degrees. That’s not a comfortable eating temperature. You want the meat to cool, but you want that to happen slowly. Resting for so long allows the steep temperature gradient inside the meat to come closer to equilibrium. Even after the surface has cooled (this happens almost immediately after taking a steak off the grill), the interior of the meat is still piping hot. The importance of resting larger, collagen-rich cuts like brisket is to allow that collagen to become gelatin. Think of it as Jell-o... Jell-o that’s too hot is liquid, and it just pisses out of the meat. With patience and a good rest, your brisket can hold onto all that good gelatin, instead of watching it disappear into the air and leaving a puddle on your cutting board. Hope that makes sense!
  9. Sams Club is the best place I have seen to source these at.
  10. Probably about right... this was so much food it was insane. The nice thing about BBQ is that you can vacuum seal it and freeze it for later! If you reheat it correctly (in controlled hot water, it tastes almost as good as the day it came off the grill/sometimes better!
  11. A few things... typically, yes I cook my chicken the same as you describe above... Cooking breast side down only allows the skin to crisp up more than usual and as you can see pictured-that skin is super crispy. Any other time I cook or smoke its always breast side up. Juicy-ness of the meat is all around IT... so cooking breast side down does not account for dryness. Over time, I have experimented with the chicken... and to me, although pulling at 165 and the IT raising to 175ish is juicy, its not nearly as juicy as 155 and letting it come up to 165 as the final eating temp. Its simply a personal pref thing, and why I specifically mention what FDA says! As a last second thing, anytime I cook chicken or poultry its always between 300 and 375... I also do not go off of my dome temp to often as I find it inconsistent in terms of temp readings (fluctuating 50 degrees from time to time)... its always through a Thermoworks smoke! I also double check IT with a Thermapen MK4.
  12. Thanks man... game out fantastic! There is so much you can do with chicken... sometimes just getting back to easy seasoning, light smoke, and cooking it perfectly is the best way to go!
  13. Another quick easy recipe for folks looking to make the best chicken out there:)!!! Find a few 3 ½ lbs birds for this recipe Spatchcock your bird Pat the cavity and outer skin dry with paper towel I like to light brush the skin with vegetable oil or use some mayo on my birds. Then liberally dust the outside with AP Rub (salt, pepper, garlic) To add additional flavor I layer on a light coat of dried herbs, typically a mixture of Thyme, Rosemary, Oregano, Marjoram, and Savory Let the chicken rest at room temperature while the grill comes up to temperature. Set your Kamado grill to 300⁰ (indirect) and throw in avery small amount of pecan wood You’ll also need a couple bricks to press the chicken down during the cooking process. Make sure the bricks are clean and wrap each in aluminum foil If you don’t have bricks a heavy cast iron skillet or something heavy will work fine The bricks weigh down the chicken and cause more surface area to come into contact with the hot grate "upside down" (That would be bone side up) Once the grill is up to temperature , place the chicken on the cooking grate and put a brick on each bird With chicken always about IT, so you’ll need a good probe thermometer to monitor it. After 45 minutes remove the bricks and carefully flip the chicken over. The skin should be a nice golden color. Brush the top with melted butter and squeeze a little lemon juice over the top With Chicken, when cooking at higher temps - I am usually looking for an IT 155-160 on the breast and 170 or so in the thigh. **FDA says Internal temperature should be 165⁰ in the breast and 175⁰ in the thigh, but IMO if you pull at those temps, the chicken will be a bit dried out. I know that food continues to cook to rough 5-10 degrees more than after being pulled. If you are concerned with true food safety its always good to cook on the grill to the 165 and 175 recommendation as all spore and pathogen are killed at that point. Now that the chicken is done remove it from the grill, wrap it, and allow it rest for at least 10 minutes before carving.
  14. Friends have told me that Beef Ribs are amazing, so I decided to go ahead and try them out! Honestly, the beef ribs were easier than pork ribs! Started by triming off any excess fat or sinew from the meat side of the beef rib Rinse under cool water; and pat dry with paper towel or a clean cloth Don’t worry with trying to remove the membrane from the bone side; you want it to stay in place to hold the meat on the smoked beef ribs bones as they cook Keep the seasoning simple... AP Rub (Salt Pepper, Garlic), and a light coating of my your favorite beef Set Kamado between between 275-300⁰ and a few chunks of hickory smoking wood. Let the ribs smoke for 3 hours! After 3 hours, the ribs have the right color, pull the ribs and wrap them in foil An optional step is to add 1 cup of beef broth into the foil wrapped ribs as the liquid creates steam inside the foil and helps break the meat down Close the foil down tight around the ribs and place them back on the Kamado Let cook for another 2-3 hours Carefully open the foil after 2 hours and check the internal temperature between the bones. The probe should slide in without any resistance On beef ribs the IT you are shooting for is 204-208 Once the ribs feel right, really soft and temping in the 204 range Open the foil and let the steam vent for just a minute I then like to use a cooler for resting as it insulates and acts almost as a warmer. Also remove the drain plug from the cooler as you don’t want it airtight as the meat will continue to cook Let them rest for roughly an hour but I prefer to rest for up to 5 hours
  15. I didnt decide, they did...
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