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Chasdev

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  1. Like
    Chasdev got a reaction from RVA Smoker in First Brisket this weekend   
    I did one on a pellet burner that took 20 hours at 225 and that cooker holds exact temps hour after hour after hour....
    Brisket came out great and I got a full nights sleep, but that was still too long.
    I cook brisket at 350/375 these days and like the results and shorter cook time a lot.
  2. Like
    Chasdev got a reaction from JeffieBoy in Getting pizza dough onto pizza stone...having issues   
    I am a complete fail at forming round pies, BUT had a dream about forming pizza dough (not kidding, I really did) and in the dream I used an inverted stainless steel mixing bowl.
    Fill it with hot water to heat up the metal, than wipe the exterior with olive oil, place the dough ball on the inverted bowl and press down and gently mold the dough down the sides of the bowl.
    The result is a perfectly round pie and you can stretch it out as thin as you want without tearing the dough.
     
  3. Like
    Chasdev got a reaction from dkbkk in First Brisket this weekend   
    225 is going to take a LONG time, in fact unless your actual cook grate temps exceed that number (and you are going off the dome temp gauge which shows lower than the cook level temp) you can expect it to take from 12/14 hours up to 20 hours.
    My sincere advice is to monitor internal temp at 8 hours and if it's not reaching stall then raise the temp to 275.
  4. Like
    Chasdev got a reaction from prowe in Which Lump You Use?   
    Fogo and KJ jumbo lump for me.
  5. Like
    Chasdev got a reaction from philpom in Skirt steak   
    I also love skirt but all this tough as leather inside skirt has me keeping my wallet closed.
    IF I could find some outside skirt, I would stack the freezer..
  6. Haha
    Chasdev got a reaction from sdimartino in Covered Patio Question   
    I always have a beer in hand to suppress any fires that escape containment.
  7. Haha
    Chasdev got a reaction from Golf Griller in Covered Patio Question   
    I always have a beer in hand to suppress any fires that escape containment.
  8. Like
    Chasdev got a reaction from T Yelta in Masterbuilt Gravity Series 1050 First Look Video   
    Here's a brisket point (yesterday) heavily dusted with Weber dry rub for 24 hours.
    Cooked hot and fast over a water/drip pan and wrapped in foil at 175, darn thing was taking too long!
    Put it on at 6:30 and pulled it (205 internal) at 5:00.
    VERY tender and juicy, one of my best.
     
     
     
     
     




  9. Like
    Chasdev got a reaction from KJKiley in Masterbuilt Gravity Series 1050 First Look Video   
    Here's a brisket point (yesterday) heavily dusted with Weber dry rub for 24 hours.
    Cooked hot and fast over a water/drip pan and wrapped in foil at 175, darn thing was taking too long!
    Put it on at 6:30 and pulled it (205 internal) at 5:00.
    VERY tender and juicy, one of my best.
     
     
     
     
     




  10. Like
    Chasdev got a reaction from TKOBBQ in Masterbuilt Gravity Series 1050 First Look Video   
    Oops, forgot..did a chicken and tomorrow I'm doing a brisket point over a pan full of stew meat cubes dusted with the same rub as the brisket.

  11. Like
    Chasdev got a reaction from repeat offender in Pitt Boss K24 Ash Basket ?   
    Yes you can find one that fits, https://ceramicgrillstore.com/collections/kick-ash-basket
  12. Like
    Chasdev got a reaction from Number6 in Storing strawberries so they stay fresh a long time   
    I read a tip the other day on how to store fresh strawberries so I tried it and it works beyond belief.
    I only buy organic strawberries due to the large amount of pesticides they are known to carry if not raised organic and I always seem to have some go bad before all were eaten.
    Not any more, the ones pictured have been in my fridge for a week and are fresh as the day I bought them.
    Here's how to do it.
    Do not WASH dry them in water, let them air dry on the counter with an inch or two space between each to get rid of any moisture they may have picked up at the store.
    Use clean dry mason jars, don't crowd too much and tighten the lid.
    That's it.
     
     


  13. Thanks
    Chasdev got a reaction from DEW in Relocating to North Dallas   
    Make sure the house you move into has a newer HVAC system and modern insulation installed.
    You will need both, it gets Africa hot.
    I still can't believe my high school (1968) offered open windows for cooling..but then again the house we lived in had an attic fan system, and no AC.
  14. Haha
    Chasdev got a reaction from Golf Griller in Lump Charcoal Shortage   
    I guess I bought too much back in March when the virus was revving up, anyway no shortage here, other than for places to store charcoal.
  15. Like
    Chasdev got a reaction from redeyedphreak in Just a little meatloaf   
    Guess this just ain't gonna happen
  16. Like
    Chasdev got a reaction from ckreef in Storing strawberries so they stay fresh a long time   
    I read a tip the other day on how to store fresh strawberries so I tried it and it works beyond belief.
    I only buy organic strawberries due to the large amount of pesticides they are known to carry if not raised organic and I always seem to have some go bad before all were eaten.
    Not any more, the ones pictured have been in my fridge for a week and are fresh as the day I bought them.
    Here's how to do it.
    Do not WASH dry them in water, let them air dry on the counter with an inch or two space between each to get rid of any moisture they may have picked up at the store.
    Use clean dry mason jars, don't crowd too much and tighten the lid.
    That's it.
     
     


  17. Like
    Chasdev got a reaction from lnarngr in Why not ALL burnt ends?   
    My favorite part of the brisket is the point and my favorite part of the point has dark bark and tons of smoke flavor SO, why not just cut up the entire brisket into 2 or 3 inch cubes when raw and smoke those?
    Even the flat is better when done as burnt ends..
     
  18. Like
    Chasdev got a reaction from JeffieBoy in Kiln dried hardwood Q:   
    Kiln dried oak is inferior, flavor wise, to properly aged oak.
    I suspect other breeds of wood react the same.
    Having said that, I have about two hundred lbs of kiln dried oak and pecan in my shed because I can't find decent smoking wood in Austin anymore..too dang many bbq rigs in back yards these days.
  19. Thanks
    Chasdev got a reaction from hokihigh in Vacuum Sealer, which one???   
    Get a "Foodsaver", I've used them for at least a decade and you can expect it to last a long time.
  20. Like
    Chasdev got a reaction from T Yelta in How small can charcoal pieces get before you trash them?   
    Waste not, want not.
    Save it, get a steel pan, fill it with chink, burn all of it at once to cook burger or fish.
  21. Like
    Chasdev got a reaction from redeyedphreak in Just a little meatloaf   
    Been a while but can you post the recipe?
    I want to try to duplicate it.
    It looks like you trimmed the bacon ends that hang over the lip?
  22. Like
    Chasdev got a reaction from 86LXJunker in Lump Charcoal   
    KJ xl lump is my favorite these days, no off putting odor whatsoever, easy to light burns a long time, great stuff.
    It may still be available on Costo website at a decent discount.
  23. Like
    Chasdev got a reaction from ckreef in Best Lump Charcoaled   
    I think the high temps required for pizza are cooking off the nasty stuff that cause the stink at low and slow temps.
  24. Like
    Chasdev got a reaction from ckreef in Best Lump Charcoaled   
    KJ jumbo lump and Fogo for me.
    No bad taste whatever.
  25. Like
    Chasdev got a reaction from lnarngr in Unhappy With Charcoal Flavor   
    Place the wood far enough from the starter so that the coals around the starter have reached full burn before the wood starts to burn.
    The higher the heat the cleaner the smoke will be.
     
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