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    • John Setzler

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  • Gender
  • Location:
    Halethorpe, Md
  • Interests
    BBQ, computer networking, woodworking, furniture refinishing, reading, bread making
  • Grill
  1. I love that Mojo Criollo! Good stuff. Great color on those thighs.
  2. Can this be for real?

    Just checked Amazon. Status is currently Unavailable.
  3. Great! I just looked on Amazon, BTW, and they have your pizza stone set for $28.18 US, with free shipping for Prime members. I'm getting a set!
  4. Is the canning rack made by Char-griller? Or is it just an everyday canning rack? Where do I find one? Thanks!
  5. I generally use lump in my Akorn and in my Junior. I usually use KBB in my Weber kettle. In a pinch, I have used Kingsford Competition in my Junior for searing off steaks, and have not noticed any off flavors, but when the briquettes are that hot most of the stuff has burned off. I can't tell a lot of difference in taste between lump and briquettes, but my wife swears she does, and I have to make her happy!
  6. crispy chicken skin

    One thing that I have discovered about kamado cooking is that you can cook at higher temps, and still retain moisture in the meat. I did my Christmas turkey in 2 hrs 15 minutes on the Akorn at 375. I believe that it is the reduced airflow in the kamado that aids moisture retention, while allowing higher temps to crisp the skin.
  7. Experimental Dough Idea

    Yes! I am always looking for new things to do in the bread department.
  8. Tartine Basic Country Loaf

    That's some awesome bread, guys! I have made a lot of bread, and that is good! I like the browning on the "ears " To get more oven spring, you might try doing a few tension pulls before putting the bread in the pan to bake. Tighten up the top of the boule; it really does help. Again, great job!
  9. Oatmeal molasses bread on the Akorn

    If you can do the cheesecake, you can make bread!
  10. i don't have a an RD membership, and probably not eligible.
  11. I very rarely see tri-tip in the Baltimore area. When I do it's at the local butcher, and can go upward of $9.00/lb. It's very sad, because tri-tip done well is amazing. I like to do mine sous-vide for 4 hours first, then do a good sear on it.
  12. Pastrami!

    Go for it! It’s not terribly difficult. It’s time consuming, but a lot of that is just waiting. Here is the method I use: http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html
  13. Pastrami!

    Two day rest in the fridge. Helps the rub to adhere, according to MH. Saturday morning onto the Weber 22 with SnS. 225-250 with 3.5 ounces of cherry for smoke. I took it just past the stall to 170. Then into a sous vide bath for four hours at 195 F. Not quite my best effort, but pretty dang tasty!
  14. Pastrami!

    Yes, that’s the only way I can find it as well. This is the flat from a whole packer that I bought and separated. I like the flat for Pastrami because it’s leaner than the point. To each his/her own though!
  15. Pastrami!

    I am making some pastrami using Meathead’s recipe from AR.com. This is 6 lbs of choice brisket flat that I cured myself to make corned beef. I rubbed it down with pastrami rub, and will be smoking it tomorrow.