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Smokey1

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Everything posted by Smokey1

  1. Thanks, I have been thinking about getting one for those nights when the Big Joe seems like overkill for just me and the wife.
  2. I am guessing by the title you have 3 of them now? Nice! Color me jealous...
  3. Just wondering if anyone knows if there is a new version of the Jr coming? Like one with the new top vent?
  4. No need to start them the night before, in my opinion. I know this is not traditional, and so some may not like it, but I have had great results with it so i'll give it to you as another option (on top of the excellent responses already given). If I am unsure of the timing, am worried about the pork drying out, or even want to make it a day in advance, this is what I do: -Prepare the butt as you normally would, spice rub, etc. -Smoke it at 225 - 275 for hours until a good color and bark form. This can vary depending, but for me is usually 4-5 hours or a little more. -Then put the butt in a pan ( I use a disposable aluminum pan) that is a little bigger than the butt itself. Cover tightly with foil, and put it back on the smoker. If you need to you can also finish it in the oven from this point. -Finish cooking in the covered pan until it hits 200+. This usually takes 3 - 5 hours depending on the size and how far along it was before you put it in the pan. -When it is done and you remove it from the smoker and pull off the foil, there should be a good bit of juice in that pan. That is the good stuff right there. -Take the juice that has collected in the pan and pour it into a container, preferably something that is freezer/microwave proof. I use a large glass Pyrex measuring cup. Here is where things change, depending on when I am going to serve it. If I am going to serve it the same day: Put the container with the juice in the freezer. This is not to freeze it, but just long enough for the fat to rise to the top and harden. Usually 15-20 mins. Then you can scrape the hardened fat off the top (an easy way to de-fat the sauce). While this is going on, I am letting the butt rest before pulling it. When ready, pull the Butt and use the juice to coat the meat. It gives it a great pork and spice flavor (from your rub) without making it greasy, and keeps the meat moist. If serving soon, I just cover it with foil. If serving later, I put in in a slow cooker on low or in the oven on warm. I don't douse the meat in the juice, just enough to keep it moist, and sprinkle on a little extra seasoning if desired. Keep the rest of the juice on the side to moisten the pork as needed. If I am serving the next day: I do it similar to the above, except I put the juice in the container in the fridge. The next day when you go to serve it, you can pull it out, scrape off the fat from the top, and stick it in the microwave to warm up. I pull the pork while it is still warm, before putting it in the fridge. Heat it gently the next day in oven on low or slow cooker, with the juice. It does not taste at all like it was made the day before. Whew, that looks like a lot all typed out, but in reality it is very easy. Like I said, not traditional, but I make what my family likes and they love it. It also takes some of the pressure off of worrying about the exact timing when you have a group and may need to focus on them or on preparing other dishes. BTW - my profile pic is a pork butt I made this way, shortly before I put it in the pan.
  5. Here are the last ones I did, barely got a picture before everyone ate them. Cut while still firm, coated, put in a disposable aluminum roasting pan, then back on the smoker for another 2-3 hours. They just melted in your mouth.
  6. I visited Australia once, what a great country. My wife and I loved every minute of it and hope to go back someday. Welcome!
  7. Can't wait to see what it is...
  8. Welcome. I don't have the answers to all your questions, but I can tell you what I do on some of them. - I don't think you can have too much lump, unless you got really crazy with it. I filled mine to what I would consider 3/4ths of the way with lump (this is on a big joe). With that, I did a 10 hour cook, plus steaks during the week, and then hot dogs and hamburgers yesterday. When I am smoking, I usually just light the lump in one place, usually near the middle-front of the cooker. If I am doing something high heat, then I will light it in 2 - 4 places. If you have trouble keeping the temps down, you might want to try lighting it in just one place. - Yes, at the end of cooking I just close the vents and walk away. - I don't know about the latch (I don't have one) but I always store mine with the vents fully closed. It helps keep bugs out.
  9. Hi Everyone, I have just made a few posts, but I am new here. Glad to find such a great site with so many people who are passionate about outdoor cooking. I have a Weber gas grill, a Horizon offset smoker, and a KJ Big Joe. Really looking forward to learning and sharing on here. Thanks, Jason
  10. I hate to admit it, but I forgot to take a pic of this when I made them. This one was sitting on the counter for an hour and a half before I remembered to take a pic. It looked even better fresh off the grill. I come from a long line of food picture takers. You should see our vacation pics, over half of them are food. I try to take pics of either things I have made cause it helps me remember what I liked and how I made it, or pics of food that I had and want to try to make.
  11. I made burgers for my dad and family (his request) for Father's Day. I know that burgers are old hat to most, but I did them a little differently this time and everyone raved about them, so I thought I would share. I wanted to try to recreate the burger sauce they use at Freddy's (burger chain), and I found a site that had a recipe that was close. I didn't have the exact spice mix it called for, so I used the Meat Church Season All seasoning and it came out awesome. The sauce was: 1/2 cup mayo, 2 Tbs ketchup, 1 tsp pickle juice, 1-2 tsp (to taste) of the season all seasoning. I made the burgers on my KJ, and added cheddar cheese and caramelized onions, and the sauce. Hard to tell from the picture, but the taste was really great. (this is my first time posing a picture, hope it works)
  12. My best guess is it was probably cooked too long before you tried to cube it. Nothing wrong with pulled brisket though I cut mine when it the meat is still firm, before it is has had chance to completely break down, usually around 175 - 180. And I always do it before/without resting it. Seems to work well for me. Edit - I should have added that I do it this way with the intention of mixing it with something and putting it back on for a few more hours. Not that it is done and ready to eat at 175 -180.
  13. You sound a lot like me. Even if it came out ok and everyone said it was good, I am still disappointed if it didn't go the way I wanted it to or if it wasn't up to my expectations. I have only done a ribeye roast a few times, and I also have people in the fam who will only eat it well done. What I do is I cook the whole thing together to medium-rare-ish. When I take it off the cooker, I slice a few pieces off one end and put it back on the cooker to get those pieces well done (or really close to it). The rest of the roast I leave tented under foil so it is resting, but I only leave it resting long enough to finish off the pieces still on the cooker (usually about 20 mins at most). Everyone seems to be happy with the outcome. I don't don't try to do more than 2 temps on anything or it gets too stressful.
  14. Quick question. Does the new design require the bottom grate to be in place? It almost looks like the bottom grate helps hold the vertical pieces in place.
  15. Thanks for the input everyone. Being not too experienced, or good at improvising yet, I am a bit nervous about the idea of trying it for the first time when I have a bunch of people coming over. I may try it with a test cook, smoking with the grate in its lowest setting even if it isn't full. Either way, I will report back on how it goes.
  16. That looks fantastic, John. Can you do 2 chickens at a time on the Big Joetisserie? I have wondered, but I only ever see people doing one.
  17. Hello everyone. I am new here and glad I found this site. I have a KJ Big Joe that I have had for almost a year and I absolutely love it. I have been cooking and grilling for a long time, but I only started trying my hand at smoking about 2 years ago. Usually I am just cooking for me and my wife, but every once in a while I am cooking for a group. Last week I had a 10 lb pork shoulder, a 5 lb brisket flat, and about a 5 lb point I was making into burnt ends. This pretty much filled my Big Joe. I am going to be cooking for a bigger group coming up in a few weeks. Everyone seems to love the food, and always asks for extra to take home. I have the KJ Grill expander now, but i have not used it yet. When I smoke, i have the heat deflectors in place and the grill rack on the top level of the "D&C Flexible Cooking rack", never done it any other way. Here is what I am trying to figure out: - The grill expander is too close to the top of the dome for what I want to put on it. Is there anything wrong with smoking with the grill rack on the bottom level of the flexible cooking rack? This would give more space for food on the grill expander. The reason I ask is because it put the food much closer to the fire and heat deflector, and I wasn't sure if it would burn or over cook. - If cooking on multiple levels, do you find you need to rotate the food throughout the cook to get it to cook evenly? Or do yo just leave it alone? - Any other ideas to fit more food on my Big Joe? Anyone use 2 levels of grill racks (buying an extra set) and an expander on top to get 3 levels? When I first got the Big Joe it was huge! I honestly didn't think I would be trying to find a way to fit more on it. I wonder if I need to start trying to convince my wife that we need two of them Thanks very much for any ideas you can share.
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