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CentralTexBBQ

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Everything posted by CentralTexBBQ

  1. glad it worked out for you. Please post links to the jeep handles when you get a chance.
  2. $700 for a crate seems unusually high. Are they shipping it separate from the furniture? I would think I'd be able to assemble a crate or construct one out of boxes for far less.
  3. I may have someone interested. I'll message you at some point.
  4. and thus ends the fellowship of the ring. congrats on the new BGE! So what's the plan on the KJ?
  5. unfortunately, I am still living outside the state for the moment. But, Bell County is my roots, and I'm working a plan to get back when I retire.
  6. yeah kind of like this guy. Doing this all wrong btw, Love to see someone try to do this with a Big Joe
  7. 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.
  8. 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.
  9. 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°.
  10. 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!!!"
  11. 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.
  12. 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...
  13. 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.
  14. 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.
  15. This is the sole reason I am a fan of unsauced ribs...
  16. idk, as mentioned, I've never had an issue with brisket cooks during high winds
  17. cook for a friend in town through Tuesday to take back Georgia way. On @8am, cooked @275°, off @3:15pm. Resting to pull later.
  18. 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.
  19. 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.
  20. Yes I absolutely have. Developing a strict precook regimine solved it for me. That's my experience, that even in hurricane force winds the Joe never budged. However, I have never experienced the lie opening due to wind either with my BJI or BJII. Hmmmm, I have yet to have the wind affect my cooks and I've cooked in winds upward 70mph in both winter and summer (i.e., bomb cyclones, polar vortexes and remnants of a hurricanes). I simply pivot the KJ's bottom vent away from the direction of the wind. While the wind direction does change, I really haven't had it change 180º the opposite direction. I do think the newer Kontrol vent is a great help in this regard. The daisy wheel didn't have a wind break.
  21. Given the above depiction of events, I would fully expect the brisket to be 100% ok.
  22. strange... hmmm... thought I submitted this hours ago... anyway I don't know that wood could ever lend a sweet profile. Ignoring the specific type of mustard (which can be sweet) and the celery seed, I know 100º that salt (and pepper) plus rendered fat = meat candy. I sit whole-heartedly on the no sweet on my beef side of seasoning meat- (i.e., no sugar, no honey, etc.) but the rendered fat from brisket and ribs is an absolute wonderful experience.
  23. I've found that the best way to prepare sweet potatoes is to put them in a pie. No better pie exist other than peach. Just sayin'... lol Looks great. I love them however, I can't stand sweet potato fries... go figure
  24. Not many things are going to take 5 or six hours when cooking 290º and above. Brisket, pork butt, beef plate ribs, beef clod... and not much more. Maybe I've missed it but you still haven't identified the cut you were cooking.
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