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CentralTexBBQ

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CentralTexBBQ last won the day on July 26

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About CentralTexBBQ

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  • Gender
    Male
  • Interests
    seeking 1st the Kingdom, anything related to large bodies of water, music- particularly Christian, real authentic Texas style low n slow bbq, creating my own recipes
  • Grill
    Kamado Joe

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CentralTexBBQ's Achievements

  1. yeah kind of like this guy. Doing this all wrong btw, Love to see someone try to do this with a Big Joe
  2. why wouldn't we remember you? welcome back! I was going to post on this a few weeks ago. Saw that same contraption but, I felt uneasy with the threaded rods for some reason. Probably would feel even more so with straps between the wood. Also, it seems putting straps under the base would be difficult to remove once in the stand. Anyway, the second vid I found was this one. I think I am going to try it this way.
  3. I haven't found it necessary to get my joe up that hot for steaks. The 400°'s and 500°'s seem plenty to me. I've even done great sears in the mid 300°'s because temps are mostly irrelevant, imo when cooking direct. That said, even though I threw mine away, a chimney is a great tool for getting hot quickly.
  4. What those supposed settings do not and cannot factor is the fact that everytime you light the grill whether in one, two or ten places, the fire is going to ignite differently. They should be general guidelines at best. What your settings ultimately are telling you is that for that pareticular cook, those vent settings supported a temp of ~280°. I'm also with @keeperovdeflame on this. Do not stress about temp fluctuations. Don't get me wrong, sans temp controllers, probes et. al, I can dial in temps have have them be rock solid stable throughout the night. It is a good skill to develop and that would develop is everything because it allows you to know that it does in fact require more time and practice. After learning that skill, there's is another skill I appreciate even more which basically is going to get the same results out of cooking a hunk of meat whether it's @ 225° or 285°.
  5. I haven't but, I must admit having a man crush on anyone who walks into a meat section, grabs the first thing he sees, with no idea of what it is and says, "I can cook this darn thing!!!"
  6. A guru generously gifted me a broken soapstone a few years back and I'm still cooking on it without any issues. Everytime I think about buying a new one, I realize that what I have works fine. Maybe I will find someone in the near future who wants to try out a soapstone and I'll forward this one to them and buy myself a new one.
  7. They caught me on very short notice however. Brought the butts by at 10:30pm Sunday night. I put them on first thing in the AM so, I discovered that I didn't have everything on hand to season the finished pulled pork exactly as I prefer. But they seemed very pleased...
  8. I'd be curious if that's actually the case John, as it is possible for steam to be hotter than water. Anyway, it is my preferred way for reheating brisket and it's much quicker than any other method I've used to date.
  9. I agree wholeheartedly but, I want to be clear that I do not criticize anyone's technique– to each his own. And these methods are means to significantly reduce the cooking times, if that's a factor. I simply have had the misfortune of tasting a sauceless portion of ribs (usually smothered in sauce) from the most famous rib place in town. It was one of the most disgusting thing I'd eaten. Their sauce remains awesome, however. To be fair, they compounded the parboiling by finishing in an oven so, it's not even remotely close to John's technique. But, I left there that day and my preference for ribs was set in stone.
  10. This is the sole reason I am a fan of unsauced ribs...
  11. idk, as mentioned, I've never had an issue with brisket cooks during high winds
  12. cook for a friend in town through Tuesday to take back Georgia way. On @8am, cooked @275°, off @3:15pm. Resting to pull later.
  13. Yeah can't find the article at the moment but some time ago I read that the fat rendered into a form of glycol (lol, or some other 'ol'– Erythritol or sorbitol) which is a type of alcohol sugar.
  14. First of all, glad you've mastered it. I choose approach food with a confidence that I can cook anything so I never viewed it as a challenge. I also choose not to mess with what I consider a winning formula. I hate quoting Aaron Franklin but he did ay something that impressed me. Basically that the backyard should be able to produce a better brisket than him because all of his focus is on one brisket, compared to the 10 or so Franklin's cooks per night. Not the answer you're looking for but he next challenge for me after several successful cooks of double briskets is to do so with three then four, then multiple cooks of multiple briskets per week, etc.
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