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About modenacart

Profile Information

  • Location:
    Eastern NC
  • Grill
    Pit Boss
  1. best probe for high heat cooking

    My dome thermometer was off in my akorn and I contacted their customer and they sent me a replacement. The replacement is pretty close.
  2. Beer in Water Pan?

    I think the water pan does help but beer doesn’t. You just boil off the water in the beer leaving most of the rest of the beer behind in the pan.
  3. For anyone wanting to try the ring of fire and can’t find buckets or whatever. Just just firebrick. You can cut it to size. The point is to create a barrier for the fire.
  4. Bourbon Substitute???

    I would use a realitivly inexpensive whiskey too. Expensive whiskey should be drank not cooked with.
  5. More Forkish Pizzas on a Pit Boss

    Are you using lump or charcoal? Using lump I can max out the thermometer on the dome out easy on my pit boss 22. Brisquetts dont seem to get near as hot.
  6. Here goes nothing just finished the steak fridge

    I you can get temperature controllers for a refrigerator from a Homebrew store for not too much money. It will turn the refrigerator on and off for you so it won’t matter that the refrigerator temperature controller won’t let it warm up enough. Well worth it in my opinion.
  7. Dry Aged NY Strip Loin

    Craigslist should find you a new fridge.
  8. Komodo kamado

  9. Komodo kamado

    I am guessing this is not the real thing. https://raleigh.craigslist.org/for/d/kamado-grill/6280358937.html
  10. Looks great. Pulled pork is one of the easiest ways to really impress people. I had a friend ask me to cook some for him and he would gladly pay.
  11. When I make vinegar sauce I use the following in approximates: 2 cups apple vinager 1 tbs red pepper flakes 1 tbs brown sugar 1 tsp cyanne pepper you cant really mess up a vinager sause. Also, a kitchen aid mixer with the flat paddle attachment does a great job of "pulling" the pork. Add about 1/4 of the butt at a time and mix until "pulled." It won't look as nice as hand pulled pork but it will save you a lot of time and does a great job of mixing the bark in. I also agree that the bark adds a lot of flavor but if it isn't mixed well it can be kind of intense. Also, I find that I get great bark formation and have a great moisture content by cooking between 225-275 F until the meat is just over 200 F. I do not foil at all, I dry brine with 1/2 tsp of salt per lb meat rubbed all over for at least 24 hours up to three days. I add the rub, I put no salt in the rub because I dry brine, right before the meat goes on the grill. I believe the dry brining helps a lot with moisture content. I alway dry brine all my meats and find they come out better. I feel that dry brining has been one of the best improvements I have made.
  12. Once you get your grill temperature under control you will find them pretty easy.
  13. Thoughts - PIT BOSS $350

    Check this site out first. Enter your zip code and it will tell you what the price is at Walmart and how many are in stock. You may get lucky. http://brickseek.com/walmart-inventory-checker?sku=46716275
  14. Thoughts - PIT BOSS $350

    That is what I paid for mine at Walmart.
  15. Pitt boss 22

    I bought mine at the new Bern store. Jacksonville and Williamston show limited stock. You might get lucky.