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K_sqrd

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Everything posted by K_sqrd

  1. Since you had quite a load of ribs, it might have been that your dome temp probe or your grate probe was too close to the meat resulting in a false temp reading. Once your Kamado is at its stabilized temperature, it shouldn't change much if you open the lid for a minute or two to tend to your cook. It will rise a bit but then settle back in. Putting cold meat on your grill will cause to temp to drop some but it will recover as the meat warms up. It shouldn't require vent adjustments.
  2. Purchased one of these a couple of years ago and it works great. https://www.harborfreight.com/propane-torch-with-push-button-igniter-91037.html?_br_psugg_q=flame+torch
  3. Nice - Thinking about your next purchase??? LOL! https://bbqpits.com/wp-content/uploads/2016/04/Printable_30x120w_Uprt_Mobile_2016.pdf
  4. Toasted bagels, cream cheese, capers and some thin sliced red onion! Man - That looks good!
  5. Cerveza and steaks cooked over mesquite makes for a great meal. I do a lot of outdoor cooking with mesquite charcoal and we do love steaks and chops. My wife is from a small town in Tenn. about a 20 - 30 minute drive from the Lodge Factory Outlet store. Every time we drive back to visit her family we return with more cast iron and a lighter wallet. LOL!
  6. Pretty ironic - I live in Phoenix and this is the first I've heard of it - from someone in Tenn. DOH!
  7. Thanks for the reply. We make popovers when we cook a rib roast and have them with a little butter. There are times when we make them for breakfast with a little butter and / or jelly and a some crispy bacon. I suggested to my wife that we should try popovers on the Kamado and she is up for it so will give it a try.
  8. Great looking roast and meal. I'm curious about your Yorkshire puddings. My family call them Popovers (being Yanks - LOL!), love them and do them in an oven. I've never seen them done in a Kamado and wonder if you would share any hints or tips on doing them in a Kamado. Thanks, and again - Great looking meal! Nicely done.
  9. If you think timing might be an issue, you could slow roast the tri-tip to your desired temp, then put it wrapped in the cooler. When almost almost ready to serve, pull it from the cooler and sear it. A quick sear will not cook the meat any further and the internal temp should be just about right for serving along with a nice sear.
  10. On rare occasions I've seen Flanken ribs at our local super market. More often I've seen them in a local Asian super market. I've not tried them but have also wondered what to do with them and found that they are a popular Korean food item. Some recipes I've found suggest marinating them in a salty, sugary sauce then grilling them hot and fast so the outside is charred but the inner meat is still tender. Another method I read was to just use salt and pepper and straight to the grill, again hot and fast. It sounds like they would be a good candidate for the Hibachi or Konro grill.
  11. Welcome to the forum. Grab a cup of Joe and take a peek at this thread. Lots of info.
  12. Could be a couple of things - one of the things I've seen suggested is to reverse your rings so that the latch at the base faces forward. The rings may be off center. If your scope has AO - an adjustable objective - it may be causing the problem due to the optics not being in perfect alignment. You can test this by shooting at a different distances with different AO settings. The same goes for the magnification adjustment. You can test this this by shooting at a different magnification. The first above would indicate a problem with the rings. The next two show that the scope is the issue. Another issue may be that you barrel is not in line with the scope rail. The solution for this seems a bit traumatic but you can bend your barrel. If it's shrouded that solution won't work. It looks like your AG is a springer - break barrel spring/gas ram - make sure that your scope is rated to handle the double recoil. Also, if you adjust your scope turrets so that they are near the end of their travel, the erector springs will not always hold their position. If none of the above works, you may need an adjustable set of rings such a the Burris Signature Zee rings. https://www.burrisoptics.com/signature-rings https://www.amazon.com/Burris-Optics-Signature-Pos-Align-Inserts/dp/B0002IL19Y?SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-d-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B0002IL19Y&th=1 The inserts allow you to adjust the both elevation and windage and anywhere in between. I've experienced all of the above problems in the past and have used the Burris rings among other solutions. I've seen the above video in the past and have tried that setup. The problem is that the cross hairs in some scopes are not manufactured with them perfectly lined up with the flat bottom at the erector section. An easy and fool proof way the make sure your scope is not canted is to put a level on you scope rail and level your gun. Hang a string with a weight at the end at about 10 yards from your levelled gun and make sure the string is lit so you can see it through the scope. Line up the vertical cross hair with the string and this will ensure that your scope is aligned with you gun. Here is a popular AG forum link - lots of info https://www.gatewaytoairguns.org/GTA/index.php?action=forum Next time your down here in the Valley, drive a few extra miles to Chandler and visit Airguns of Arizona. https://www.airgunsofarizona.com/ HTH
  13. Happy New Year to you too! For a cover, you might inquire at one of the shops that sells custom boat covers. They may be able to make one for you that would suit the weather conditions in your area. I have three RJ Kamados produced and purchased in 2003. They have been sitting uncovered all these years in the hot Arizona climate with no problem. Just wondering if you need to cover your Kamado. I had to replace the gaskets on two of my Kamados and used a putty knife to scrape off the old adhesive. It did the job and didn't damage anything. Hope that helps.
  14. Another thought is to 'Q the first batch of butts till they hit the stall temp - about 160 ish - then put them in an aluminum pan, cover them with foil and pop them in your kitchen oven at 325 deg.to finish. Once the butts get to the stall temp, they won't take on much more if any smoke. Put the second batch of butts on the Joe and 'Q them. It'll cut down on the total cook time and you should be able to do the entire cook without adding any charcoal. Happy BD to your Dad!
  15. I've used a ceramic Tagine - Moroccan crock pot - several times on my Kamado with no problem. I use an indirect setup and put the Tagine on when I light the coals. That allows the ceramic to come up to temp without causing thermal shock and possible breakage.
  16. Tasty appetizer! The soup looks delicious. Never thought about pairing the two. My wife was introduced to sausage balls several years ago and since our family members are chili heads, she modified the recipe to use sharp or extra sharp cheddar cheese and Jimmy Dean Hot sausage. It spices things up a bit. Never did them on a Kamado but will have to try that next time. Nice entry.
  17. Congratulations on a great looking roast and successful cook!
  18. Rib roasts go on sale just before the holidays here and we try to get the largest we can. This year it's a19# bone in roast, trimmed and tied. I'll remove the bones and save them to be cooked later either smoked on the offset or grilled. Sometimes my wife will take a few and use them to make French Onion soup. As for carving, it depends if your roast was already cut and tied. If so, all you have to do after the roast is rested is to cut the strings and pull the bones away from the roast, then finish cutting them off. Slice your roast to the desired thickness and enjoy. If your roast was not cut and tied, follow this video for a "How To". And for the temp probe - insert it into the thickest part of the roast. You should be fine.
  19. We receive an Omaha Steak gift box almost every year. The steaks are trimmed, of even thickness and we thaw them and grill to our liking. The sides are frozen and require "nuking" or being done in a preheated oven. A lot of times we do both. Nuke for a time then pop into a toaster or convection oven to crisp things up a bit. Twice baked taters and apple tarts come to mind. The steaks and hamburgers.are decent quality. This made me chuckle. All I could think of was the box my wife's Gateway laptop computer came in years age. LOL!
  20. One more vote for "You did Not Mess Up"! Over cooking is about the only way to mess up a rib roast however, it sounds like you have your plan in place for a successful meal. Actually, you set yourself up for another great meal. Put some rub on the ribs and smoke them low and slow at a later date. Or, you could use the ribs for some French Onion or other soup. Lots of possibilities.
  21. We scored a 19# standing rib roast at our local Fry's food store yesterday. Seeing it, the checkout clerk told us about an earlier customer who had one and when asked how he was going to prepare it replied he would cut it up and toss it into a slow cooker for pot roast. The customer and the clerk got into a bit of a discussion ending in the customer returning the roast to the meat department and buying some chuck roast instead. The customer probably figured a cow is a cow. LOL!
  22. Good to hear that your cook was successful. Congratulation!
  23. Great looking pie! Where's the ice cream???
  24. Welcome to the forum and another vote for the Costco chickens. We were faced with a similar situation this past summer and even though I have enough cook space to do 5 or 6 chickens, we decided to go the Costco route. It's also cheaper in the long run. Maybe think about using your new KJ for cooking some appetizers such as wings, ABT's, etc.
  25. You're gonna need a bigger BGE. LOL! Nice looking Mule deer.
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