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SeaBrisket

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  • Gender
    Male
  • Location:
    Seattle, WA
  • Grill
    Kamado Joe

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  1. Too keep the deflectors clean I either wrap them in heavy duty foil (for something like chicken or other lighter drips), use a drip pan lined with kosher salt (for large pieces of meat), or don't worry about it knowing that they'll clean themselves next time I cook with high heat (for lower fat content items like veggies with olive oil). I find that the foil minimizes flare ups. I put them in as soon as my coals are lit. I use a fire starter so whenever that flames out the deflectors go in. Too add smoking wood or rearrange my setup while hot I lift the edge of the deflector with the ash tool then use Blue Fire gloves to handle it. I've tried a few kinds of gloves and this is the only one that lets me handle them comfortably. I keep a 18x18 paver on my grill table to set hot pieces on.
  2. Sounds like your plan is all set but I like putting the meat on late the night before and not worrying about it finishing on time. You get roll it slowly at 225, it will finish up midday and hold for hours in a faux cambro. Avoids sweating over how long that second stall will last and you can always crank the heat late in the cook to move things along.
  3. I load up on KJ Big Block when it's available at Costco (only during the road shows) and supplement with Royal Oak, but only the ones that say US made on the bag. My typical setup is to put some KJ on the bottom, which is great for airflow thanks to its size and burns cleanly, then the cheaper RO on top of that. I find RO a little smokey and less consistent but it's a good price, usually has some decent sized chunks, lights easily and burns hot. There's a thread in the accessories subforum comparing different brands. Unfortunately, I don't know how to get some of them near me and others are quite expensive but there's good information there from ckreef who's been very generous with his time.
  4. Thank you. I'm not sure what I did different than this but maybe it was the unformatted link button. Looks good!
  5. Thank you, ckreef. How do I link properly to this thread from the entry thread? I noticed the other entries display differently than my link.
  6. Dutch oven. I have the Lodge 5qt rather than the KJ. It's cheaper, it fits perfectly in the accessory rack, and the lid doubles as a handleless skillet which is great for fitting on the grill. And it gets use in the indoor kitchen. I'd like something larger but the KJ version is not much bigger. I consider it much more a necessity than the CI griddle. It offers a completely different way to cook rather than just a different surface. The griddle is also a pain to maintain. It's heavy and difficult to clean and is usually so hot coming off the cook that I neglect cleaning it right away because it can't be handled for so long before it cools.
  7. "He was a brave man who first ate an oyster." -Jonathan Swift
  8. My wife is from Dartmouth, MA, and one of their regional specialties I seek out whenever visiting with her family is the stuffed quahog clams available in nearly every restaurant. We don't get quahogs here but today I finally got around to replicating them with our local oysters and it came out fantastic. I meant for this to be an entry in this month's challenge but I screwed up and forgot to take pictures of my process. I'll enter it nonetheless and hope for some leniency. I didn't carefully research the recipe as I should have. I simply did a search for stuffed quahogs and when I saw the trusted name of Martha Stewart show up, I decided to just follow her method. I regret that, as I should have gone with a source more local to Dartmouth, but it's hard to call something so good a failure. Since I failed to get pictures, I'll just post Martha's recipe and note where I did things a bit different. https://www.marthastewart.com/1159436/stuffed-quahogs For starters, the obvious fact that I substituted oysters for quahogs. Since fathers day was a small affair with just my parents, my wife and myself and this was just an appetizer for the clams my wife prepared for our entree, I halved the recipe. The only parts I did inside were toasting the bread in the oven and sauteing the chorizo on the stovetop. In Dartmouth, where there's a large Portuguese population making wonderful contributions to the local cuisine, they would be using linguisa rather than the chorizo but chorizo is a very adequate substitute. With everything prepped, I streamed the oysters in my Lodge Dutch oven sitting in the accessory rack on my KJ. Martha calls for just 2/3 cups of water here but I went through at least two cups before being satisfied that the oysters were cooked and to still have enough oyster juice left over to flavor the stuffing. Once that was done, I used the Dutch oven again to sautee the onions, garlic and pepper flakes. Mixing everything together for the stuffing, I realized one mistake that I'll adjust for in the future. Martha uses cubed bread, toasted dry, but the Dartmouth style I'm accustomed to uses breadcrumbs and everything blends together in a kind of homogenous cake texture rather than the Martha style Thanksgiving stuffing texture. Next time I'll toss the bread in the food processor to make crumbs and possibly increase the egg ratio to get more of a sticky cake to work with. Once everything was blended, I stuffed the shells and heated them on the kamado indirect at about 350F until it had just started to brown. I remembered to take photos only once I got them on the grill, so here are a couple shots precooked, and one finished money shot. I didn't keep enough of the shells to handle all the stuffing so some of it ended up cooking in one of the little crocks we use for French onion soup. Nothing wrong with Martha's recipe at all and this was outstanding as is, but I'll be adjusting as noted in the future.
  9. Harvested the first of our cherries today and we should be getting them for another couple of weeks. Not the superior Rainier but a great variety nonetheless, a deep red whose name escapes me at the moment.
  10. I'll take a stab at it and say brisket B for the kamado.
  11. You can just throw trout right on the standard grates direct. I haven't found a good solution for lighter, skinless fish or vegetables small enough to fall through the grate but I went through a few types of nonstick baskets on my old gasser and every one was terrible. Kamado Joe makes a fish and veggie grate, it's just too spendy for me.
  12. Experience tells me otherwise and it's little effort. I have an old pot I scoop my used charcoal into with garden gloved hands, I throw some new lump into the bottom, and pile the old on top. Takes a minute and when I haven't bothered with it I've had temperatures hang well below my target.
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