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Everything posted by CentralTexBBQ

  1. The soapstone has found a new home. Will be shipping it out soon. Thanks again @KismetKamado, it was a great help.
  2. If anyone is interested in the soapstone, please message me.. I won't be checking in as often. thanks...
  3. having been able to find them at 'my price'. I know they were amazing.
  4. That's guys, it was amazing. My first but certainly not my last
  5. @jark87, this is for a Big Joe. I guess I should have stated that.
  6. Sunday dinner yesterday ~7lb ribeye. Smoked 4 hours @200° then pulled to rest while au gratin potatoes and massive asparagus occupied the grill. Grill temp climbed to 475°ish. after sides were done, seared to finish.
  7. fajitas (skirt steak). opportunity to use new soapstone. btw, KK was kind enough to let me cut my teeth on a broken soapstone while I decided to buy one. I've cooked on either half and both combined– ribeyes, tomahawk's, pork chops, bacon, asparagus, fajita, etc. My children bought one for me so, if anyone is interested, contact me and I'll send it to you.
  8. I have never picked up any distinctives with the various lump brands (and therefore varities of woods) I have used. All have been neutral. While they do give off a faint smoke profile (my opinion) smoking wood needs to be added for them to have the character of oak, pecan, etc. I'd have to believe if you can tell that hickory lump indeed smells like hickory, it wasn't properly / thorughly processed in the kilns.
  9. They are everywhere here. Kroger carries them. If you have one near you, at least pre-COVID, they allowed you to place custom orders for brands they carry (ala Johnsonville Stadium Brats, Boar's Head, Glier's Octoberfest Brats, Queen City, Blue Grass). But with the supply chain as it's been, who knows whether they are still able to make good on those orders. Anyway, I have always ordered through the either the store or department manager.
  10. Well, Cincinnati definitely has strong "German" influences, as does Columbus. But, the orginal mettwurst was actually raw pork. Here the mettwurst is going to be casing. According to wiki (take it with a grain of salt): In Texas, also heavily German influenced, I had never heard the term "metts". They are probably more akin to what we call hot guts or hot links or even the milder kielbasa (think polish sausage). In Cincinnati, brats in tend to be more of the blond variety. Much, much less flavorful than metts, imo and basically made to eat with sauerkraut: But there also the Johnsonville (Wisconsin style) brats, beer brats. These can stand alone with just mustard, imo.
  11. Thanks, is that a serious question??? A mett or mettwurst is a type of German sausage. Larger than hot dogs and differently spiced. Most often, all pork but may be a pork and beef mix. Hot metts have red pepper flake and perhaps even other 'hot' spices in them.
  12. I bought the last two bags. I'm suspecting @AJS390 had more of a selection. I would have loved to have been more selective
  13. Your bag looks a lot more gently handled than my bags...
  14. Thanks, I started the grill about 9am and set the vents for it to reach and hold the low 200's until I got home @ 1pm. That running start made all the difference. As my family is prone to do, the RSVP by date was totally ignored and many were even calling the morning of... smh... We actually could have used a bit more food but: I don't know how I could have pulled it off in that time frame (I was already cooking in dress slacks, shirt and tie), and I refuse to stress over those who can't be bothered to let you know they are coming in a situation where a RSVP is requested.
  15. So I thought the lump to be every bit the visual and aromatic equivalent of the pre-Big Block KJ Lump. It cooked hot and burned long, imo. The particular bags were not well handled which probably accounts for a little more dust and crushed pieces then I’d like to see. But I expect that in bags that appear well worn. At about $12 per 16lb. bag, I will be buying again.
  16. So the mission, if you decide to accept it, is to cook about 40 chicken wings, 24 hot dogs, 18 hot metts and 15 burgers in a 90 minute window from the end of Church to the start of the party. Gave the Masterbuilt lump a try, which looks and cooks exactly like the pre-Big Block KJ lump. chicken wings were the star. I normally “threaten” everyone not to add BBQ sauce. Today sans admonition, they all ate them naked and loved them. My personal fav was the burger. Purposely undercooked them due to the transport time to his house and trusted the carryover heat to bring them to medium / medium well. Still extremely juicy which I’d never really experienced in a burger eaten close to 90 minutes after they were cooked. Overall a great day. Now, he’s off to Jamaica.
  17. so I am trying this out tomorrow. Apparently, it’s a “white label” KJ product being sold by Masterbuilt according to NakedWhiz.
  18. Interesting. Like @len440, I find that the tower loosens as the grill heats up. If I do too many low and slows in a row, I do a semi-clean. Get the grill into the high 300's° or 400's° and it's good to go.
  19. Looks good John. I'm not as much a hot dog fan these days but I'm sure this will translate well to either my polish sausage, kielbasa or hot metts.
  20. is steamboat the absolute best way to reheat brisket??? it’s been my go to for a while now. and my son took this pic of the brisket after resting. unfortunately, my hands were to crappy to take a pic during slicing
  21. Looks great! I bet it was full of flavor.
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