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El_Norteno60

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  • Content count

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Profile Information

  • Gender
    Male
  • Location:
    Ottawa, Canada
  • Interests
    Music, espresso-based coffee, exceptional whisky, languages, travel, great food
  • Grill
    Kamado Joe
  1. Going to try wings this weekend...

    @mike echo, glad your wings came out to your satisfaction; good thinking on adjusting cook time for wing size. @just4fn, I like doing them indirect, and the temp and time above are set for that. However, you can turn down the heat and play with the time a bit, if you prefer to do them direct... I've read about this, but never tried it, because I love the way they turn out for me this way
  2. Advice on Smoking a Pork Sirloin

    My verdict is that this was a mild success. It wasn't terrible, but I don't think I'd do it again, mostly because I've discovered that I'm not crazy about pork loin. I ended up cutting the big piece into two long, thinner pieces in order to be able to wrap the bacon around it, as it was way too big right out of the package. This was after about 24 hours of marinating in a combination of bourbon, orange juice, a touch of dijon mustard and a pile of fresh cut herbs - rosemary, thyme and oregano. Here's how it looked as I was bringing the Big Joe up to temp: At this size and weight, they were done in just under two hours, smoking high up above the coals and on indirect heat at 220F. At that point, I wanted the bacon cooked a bit more, so I removed the deflectors, opened the vents up and seared the meat for a few minutes on all sides: Finally, it was done way too early, so I pulled the meat, double foiled it and put it in the oven at 170F for about an hour and a half. When I pulled it out and sliced it, it looked pretty good to me: So the short story is that, as long as your pork loin is in this weight and size range (2-4 lbs.), low and slow doesn't seem to make that much difference in terms of timing. Our guests seemed to enjoy it and came back for repeat servings, which is the best way to judge how successful a cook has been, I think. Cheers all, and thanks again to everyone who contributed opinions and advice; much appreciated.
  3. Advice on Smoking a Pork Sirloin

    @shuley, I appreciate the added insights; thanks. I'll definitely try another one of these babies at a higher temp at some later time, but a few people have commented that there's not much risk; it's just not the norm. Since that pretty much describes me (not the norm), I'm good with that . Having said that, both you and Panchango have suggested a nice sear to finish it off, and that sounds pretty tasty to me; I'll try it. I'm going to try the bacon on the outside for two reasons: first, for the added fat to flavour and moisten the meat as it cooks, and second, who doesn't like bacon in any context? Again, thanks; really looking forward to this!
  4. Advice on Smoking a Pork Sirloin

    @Bgosnell no worries about offending me; I appreciate the help. In fact, I found myself editing my response very carefully so as not to sound snarky in my reply; the dangers of written communication, where we can easily misread tone and intent . Aside from that, thanks so much to everyone for weighing in, and especially for explaining the difference in cooking time due to a leaner cut; that makes a lot of sense. I have nothing but admiration for Panchango's cooking techniques; I'll have to try your method at some point. I really love the effect of the low and slow smoke on all the meats I've tried so far, though, so I am planning my first pork loin at an indirect, smoky, lower temp. The bourbon marinade is going to be something I just throw together; I'm a whisky buff, and I love accenting marinades and sauces with a touch of whisky. I figure a lighter tasting meat like pork should be nicely complemented with a sweeter whisky, hence the bourbon. My rule of thumb with alcohol is, if I like to drink it, I'll probably like it in cooking. I'm therefore using one of my favourite bourbons, a Knob Creek Kentucky straight bourbon. Other than that, it'll be mostly herbs and very few spices, and I'll wrap it in bacon, just to keep it really interesting. Given all your comments, I'm going to put it onto the grill at around 2:00 p.m. for an anticipated dinnertime of 6:00 p.m. If worse comes to worst and it's done sooner, I can always foil it and put it aside 'til we're ready for it. Thanks again, all. I'm marinating tonight, cooking tomorrow; I'll let you know how it goes.
  5. Advice on Smoking a Pork Sirloin

    Hi, Bgosnell. I guess I didn't express myself very well above, because you missed my point . I have both a Thermoworks Smoke and a Thermopop, both of which I use regularly (and love). My question is why one thick cut of pork would on average take a fraction of the time to cook under the same circumstances as another thick cut of pork. The reason I ask is because I am cooking for guests, and I want to estimate the time it will likely take to smoke my meat (to 145F IT). There is a huge difference if I need to plan a 9-hour cook vs. a 2-hour one! I agree completely that it is not an exact science; it's done when the IT says it's done, but you need to be able to at least estimate when it is LIKELY to be done, else it may be done way before you need it (e.g., my earlier post about the lightning brisket that should have taken about 14-18 hours but was done in 7-8 and lived in my cooler for 7 more hours) or hours after you wanted to serve it (and pick your starving guests up off the floor)! Breaking it down to its most basic question, is it normal for a pork loin to average ~20 mins./lb. (because a Boston butt averages about 1.5 hours/lb.)? Isn't pork pork, when we're talking about two thick cuts? I'm not comparing a pork butt with a pork chop.
  6. Hey, Gurus, I'm hoping someone can help me with my first pork sirloin cook. I've got a sizeable piece of nice, lean meat (about 6+ lbs.), and I intend to low and slow smoke it. I've watched a number of YouTube spots, and I've seen temps from 200 to 500F, but the one thing they all have in common is that they pull their meat off the grill after about an hour and a half, and the average size is 4 lbs. I've done Boston butts a couple of times, and the average time for one of those is 1.5 hours/lb. At that rate, I'd expect to smoke by 6-pounder for about 9 hours, not 1.5-3 hours... What am I missing? BTW, I'm planning on marinading it in bourbon and spices for 24-36 hours, then smoking it over a few chunks of red oak and hickory on an indirect setup, just as I would a Boston butt. My usual altitude on a flight like this is 220-260F. Thoughts?
  7. Going to try wings this weekend...

    I've been playing with kamado wings for a few weeks now, and yesterday I got a batch to exactly where I like them. First, I put my home made rub on them and let that set while I heated up the Big Joe. The entire cook was done at a steady 290F this time. Once I put them on, I used a 30-20-10 method, where they cook for 30 minutes, I flip them. They cook another 20 minutes, I flip them again. A lot of recipes tell you to sauce them before you put them back for the final 10 minutes, but I find that that burns the sauce onto them, if you're using a sweet sauce, and it cooks it onto them (and dries out the wings), if you use a sauce that's got less or no sugar. So I just flipped these for a final 10 minutes and let them finish. Made a combination of Frank's Buffalo sauce and some melted butter and prepared enough of that to completely coat the wings coming off the grill and still have a bit of a pool of sauce on the serving platter. The result was crispy, hot wings, cooked to perfection and enough sauce to tantalize, but not drown. My plating: One of the big advantages of this method is that you can precisely time when they're ready for your game, when your visitors arrive, etc.
  8. Some Recent Cooks On The Junior...

    I wanna know where I can find heart-shaped steaks, 'cause that's pretty romantic Also, can I move in with you, Panchango? I love my Joe Junior, but your stuff looks so appetizing!
  9. Chicken Sharwarma Feast!

    @DerHusker, that's a gorgeous banquet. Taking the time to prep down to the smallest detail like that really pays off on the plate! Thanks for sharing!
  10. Joe Junior Accessory Kludge... I wonder...

    A quick update for anyone who might be considering getting one of these smaller soapstone disks... This is like trying to find a contractor to do a drywall/paint job for under $10K; they don't even bother to return your calls; they're so flush with bigger paying jobs, that you're "not worth it." I have e-mailed two or three soapstone companies in Canada and in the US, and one of them lost interest when I wouldn't give them my address and the others never bothered to respond. I have left phone messages with two or three soapstone dealers in my area (countertop specialists, for the most part), and have had not one callback, either. If you're serious about this, do a walk-in, so they have to speak to you. They're not going to call back the little guy; those days are long gone.
  11. Smoke - What You Need to Know

    I agree totally; it's just a bit of a trade-off, especially when you're cooking for someone else, as well. My wife wasn't so impressed with the juiciness of the meat (I was), and she really missed the crispiness of the skin. She prefers her meat well done, and a straight out low temp smoke was just not doing it for her, so I changed it up so that we both got a little more of what we wanted. Experimentation will get you there, my friend.
  12. Dome Temps Revisited

    So if I'm following this, for a low and slow big chunka meat, such as a brisket, I want to set my deflectors as close to the flame as possible and my meat as far up from the deflectors as possible?
  13. Smoke - What You Need to Know

    I had this same issue with spatchcock chickens; loved the smoke, not so much the bite-through skin. My solution was to smoke them initially at 275F for the first 45-60 minutes, then turn it up to close to 400F for the final 15 minutes. Bear in mind that this will make the meat much less moist, but it crisps things up on the outside a bit more.
  14. Dome Temps Revisited

    That's pretty cool; thanks for sharing. I may try this at some future point, but for now, I'm kinda' liking my almost effort-free, $0.75 solution
  15. Dome Temps Revisited

    I just did a small rack of beef ribs, so nothing spectacular or particularly challenging for the first trial. The temp on the Smoke did wander a bit from the dome gauge by as much as 15-20 degrees at times, but the dome gauge stayed constant, so I still liked how this rig performed for me. I did forget that I'd clamped the probe to the post and just tugged it back out when I was done, so I lost the alligator clamp somewhere in the hot coals Have to remember to check next time...
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