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About dianlonyc2

Profile Information

  • Gender
  • Location:
  • Interests
    Food and ice water swimming....SCUBA if there is time.
  • Grill
    Kamado Joe
  1. Improving a Cheap Lodge Cast Iron Pan

    After seeing John's "how to" ... I decided to give it a try. 3rd season is baking as we speak.

    That looks amazing. I wish computer screens were edible! I just picked up a leg of lamb at my local supermarket -- unbelievable special on it! I think I might try a Sous Vide recipe (and finish up on the Big Joe). If I run into a tomahawk ..... that will be my next big cook thanks to you!
  3. Home Depot

    That's great news -- but even better news will be if they carry their Lump Charcoal!
  4. 2nd Try at Everest...I mean brisket!

    Well.... Success! Ends of the flat were a little dry... But the rest was magical. I have 2 things to work on: - make sure my carving knife is sharp before I cut. - try different rubs like the salt/pepper one.... The meat needed a little salt to it. It was good but needed something. Of course BBQ sauce cured it immediately.... But I'd like it to stand on its own too. Overall... Best advice I got in here.... Cook to look and feel... That worked out great. It can only get better from here on out
  5. 2nd Try at Everest...I mean brisket!

    Meat is now resting in the cooler. 13hr cook. Pen read 205. Well the wireless one I have under reported. Last ones I was stuck at 190 forever... At like 16 hours I stuck my pen in and out was like 230. I have a cheap pen I got on Amazon that works great and use that and tips on here to cook for look and feel. I'm waiting for the iKammand to replace the wireless one I have... Can't wait to toss it.
  6. 2nd Try at Everest...I mean brisket!

    Yeah... Our tradition is usually seafood on Eve.... But not a lot of seafood eaters. I will though be making sous vide mashed potatoes and lobster tail thermador (food wishes recipe). I wrapped at 4am and at 8 a m it is 170 internal temp...... Almost there
  7. I made a 16lb choice brisket (my first on a Kamado) in August/September. It tasted great but crumbled. I know the temp property I used was way off and that could be the reason. For Xmas Eve I got a 13 lb prime brisket (already trimmed) and am trying to improve from last time. I used Malcom Reeds BBQ rub and set the big Joe up with pecan wood and a tray that contained Apple juice... And dialed it in at 225. Brisket went on at 9pm last night. I checked at 4am.... Perfect color..temp said 145 internal... But I don't go by that since it steered me wrong in the past. I wrapped in Tin foil on top of a bed of sliced potatoes and onions with a little red wine as braising liquid. Now it's back on the grill until it probes "like butter" (and around 200 degrees). Then I will wrap in a towel and keep in the cooler until ready to go!
  8. Pulled Beef Sandwiches

    I use YouTube Red and downloaded it for viewing on my subway ride home....well I think the people next to me started drooling....and thinking "Why is that guy watching BBQ videos on the train" lol Great video! ..... and I have been a fan of Horseradish cream sauce since having it at Morton's. I wonder if it works good with Brisket?? Hell---I'd eat it by itself.
  9. Akorn to BJ upgrade and questions

    Congrats! I don't think I have ever used my divider on my BJ....though John's Turkey video was the first time I ever saw it used. Good to have....but I use the divide system a lot so I have usually 2 things going at once (one low - direct, the other high indirect). I would love to hear your comparison between the two. The Akorn is a good and popular Kamado. I came from a kettle and immediately noticed the ease in dialing in and holding temps.
  10. Anova - Amazon Deal of the Day

    Great price! You may want to get a container (with lid) to use with it. I have this model and like it! Though the app connection is spotty (I did a 48 hour cook with timer....the timer disappeared from the app---but stayed on the machine....temp readout was constant). Watch the Sous Vide Everything guys on YouTube for some good recipes. Also I make the Starbucks egg bites with little mason jars.
  11. Attempt at Cuban Lechon pork butt

    I liked the sound of the pre smoking... it's just too soft afterwards to move a lot. And yes... It is so much better the next day... Flavors really came out. And the mojo sauce... Your breath will be kicken more than a MMA fighter. Wow
  12. Attempt at Cuban Lechon pork butt

    well it completed...... You could taste the wine and garlic... Faint... But I am sure it will be better tomorrow... It was very very soft.... So I gently moved it to a pan and broiled it on all sides after speaking with meat church's Deez nurz. It came out great... Moist, soft, flavorful.. And with the mojo sauce.. Amazing.... One thing I missed is the smoke flavor... But I think this dish may not need it... But im just used to it.
  13. So I watched the Sous Vide everything guys make a Cuban pork butt ( And now I am attempting it. I marinaded it for 24 hrs..... Now it's cooking for 48 hrs.... And will be ready Friday night at 8pm. Any suggestions for indoor searing a butt? Broiler? Pan? Stay tuned! Oh I have to make the mojo sauce too.
  14. Look who's got a new building! And a cool sign

    Road trip! So where do we set up the grills for test drives? lol
  15. Interesting Products Coming from Kamado Joe in 2018

    Make the Marble an option! If cart if affordable with a good top, people could change it out at a later date (like a Birthday/Xmas gift). These things won't help me cook better food -- but are sooo convenient!