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face5535

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face5535 last won the day on November 12 2018

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About face5535

  • Birthday 02/15/1980

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  • Gender
    Male
  • Location:
    Mokena
  • Grill
    Kamado Joe

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  1. As mentioned, I am not here to debate what your or my beliefs are. A question was asked and I gave my thoughts... Additionally, I misspoke about the smoke comment. As for where I come up with my thoughts, read this and it becomes clear (at least to me). https://amazingribs.com/tested-recipes/marinades-and-brinerades/marinade-for-seafood-and-veggies https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-an
  2. Hey guys, not sure if this is the correct section for this-if not I apologize in advance. I am remodeling my basement and am installing an L shaped dry bar. There are cabinets being installed as well and I would like to have one beverage cooler. I am looking and I am hearing a lot of mixed reviews... BTW, these things are not cheap. Does anyone have any experience with them? Looking for solid recommendations on one! I do want to add its needs to be 24"... I would prefer one that is dual zone for drinks and wine, but the drinks/beers are more important than wine. Thanks! Bobby
  3. Sorry its been a while since I was over here... The reason that the meat goes in with no seasoning is fairly simple... The first is that based on studies the only thing that can penetrate meat protein is smoke and salt. Knowing that, when you season before cooking sous vide, most of that seasoning is washed off by the juices that come out of the meat (and mostly dumped out/down the drain). If you season after, those seasonings get "chared" into the meat/a "crust" is formed, giving it flavor! If you want to try an experiment, cook a pierce of meat... season it up... cut all the ends off/crust off and see what you actually taste. If you are cooking on a Kamado, you will get the smoke and salt if it was there. You will not get any other seasoning that were on the meat... esp if you ensure that the meat does not touch anything other than a clean fork and knife. Many people will not and do not buy it, and in all honesty its not anything I care to debate. IMO spices are pricey... I choose to use them after and get the benefits I believe it gives. If you think that the spices and seasonings give the meat flavor, then go nuts!!
  4. Yeah man... because like lighting and Shiiit! Lol. Thanks for the laughs
  5. 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:)
  6. 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
  7. 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!
  8. 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!
  9. 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!
  10. Sams Club is the best place I have seen to source these at.
  11. 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!
  12. 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.
  13. 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!
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