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HokieOC

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  • Gender
    Male
  • Location:
    Oak Hill, VA
  • Interests
    Golf, Football, , Beer, Bourbon
  • Grill
    Kamado Joe

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  1. Thanks @wallawu! Definitely sounds like flat over pork is the way to go. Actually while researching this a bit ago, I saw a few pictures from you in another post of multiple cuts on at once using the extender rack....makes me want to get a Big Joe!
  2. Thanks for the advice, and noted on briskets vs flats....far be it from me to not take the word of a Texan on that subject. I was initially thinking flat on the extender rack but wasn't sure if the butt would fit under with enough room for air to circulate. I guess I'll see if there is room and can always change it up if need be.
  3. This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat. I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it. But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats take less time?). Has anyone ever done this? My only concern is the butt dripping fat all over the brisket, not sure if that will change the flavor or get it all greasy and it's a big no-no? Or will it not mess with the flat at all and if anything make it better from dripping fat all over it and keeping it from drying out? Thanks!
  4. $295?! Man, hopefully someone drops a Big Joe on it's lid at a store near me!
  5. Sweet thanks, just ordered a 12" disc. Can't wait to try some road pizza! Should probably come up with a different name tho....that sounds like something one would encounter on the side of the highway.....
  6. I have the cast iron griddle for my KJ and have used it on the top position. I'd like to try steaks seared on the lower position, or pork chops like in John's new video. But with CI, especially at high searing temps, wouldn't not only the temp but proximity to the fire burn the seasoning off?
  7. Looks awesome! What's your setup/temp/cook time? I just got an Akorn Jr. for travel and camping and would love to do some pizzas on it. Was thinking about trying to get a pizza steel as I'd prefer not to travel with my stone and risk breaking it.
  8. Thanks to all for the advice. I wound up going practical and ordered the Akorn Jr. makes more sense for traveling, and cooking area is actually a little bigger than Joe Jr. for doing quick weeknight cooks i do love the KJ products but had to be pragmatic. And it’s red so at least will match my Joe Classic on the patio!
  9. Haha. I like the way you think, but if my wife sees this suggestion she will hunt you down.
  10. I’m in Greensboro at the inlaws for the holidays. The local Costco has Kamado Joes for sale. I have a classic that I’ve had since September and love, and have been kicking around the idea of getting a Joe Jr. for both supplemental cooking at home, and taking on the road—beach, camping etc the costco price is $100 less than what I’ve seen elsewhere. I can guess the responses I’ll get in this forum but just to make me feel better about justifying it....I kinda have to get the thing right? Also for anyone who has traveled with one, are they semi-easy to transport for a long weekend to week long trip?
  11. Wanted to try something a bit different this weekend and utilize the new Lodge grill press I got. Decided to grill a pork tenderloin then thin slice it and make Cuban sandwiches on the ribbed side of the cast iron griddle. They turned out really well, and I think I might actually be starting to get the hang of getting the grill up to higher temps quickly--don't want to jinx it tho (past efforts have taken much longer than expected and often not reached desired temp). Did a 4-5 hour marinade on the tenderloin in a mixture of sauteed onions/garlic, salt, pepper, orange juice and lime juice. Cooked at 375, flipped after eight minutes, again after another eight as it wasn't as done as I'd like it, took it off after about 20 mins and wrapped it to rest while I build the sandwiches and brought the press and a small CI pan up to temp on the grates. Sliced after a 10 minute or so rest, it was very tender and not at all dry which I'd read several accounts of that being a problem with tenderloins. Four mins per side with the sammies and they were good to go. Pretty easy and will definitely be doing this one again. I couldn't find Cuban bread so tried Portuguese rolls which I think worked out well but next time with more notice I'd track down the real thing.
  12. Full disclosure: I had to google ABT's, but those look incredible! I just got my KJC II in late August/early Sept, as well. They're great...it's been a fun couple months of experimenting!
  13. Good to know. Thanks for all the advice! One thing I am sure of is I'll definitely be doing more briskets soon. Stuff is GOOD. Definitely gonna give burnt ends a try next time to render the point down some more.
  14. So what seemed to be a disaster of a cook actually turned into a pretty good brisket. The charcoal went out on me about 10 hours in, temp between 175 and 190 depending where I probed, and definitely not near the "warm butter" feeling. Note to self: do not purchase Jealous Devil charcoal again. Rather than relight I just finished it in the oven at 300, checked an hour into that then another 45 minutes at which point it was done, internal temp 205-211 and the instant-read glided right through. Double wrapped, towels, and put it in the cooler. Pulled it out about 4.5 hours later to cut and serve and it was still so hot I could barely hold it when moving it from the foil to the cutting board. It was great, got rave reviews and I was surprised how well it turned out. Only issue was the point seemed to not render down quite as much as I'd have liked, it had like a webbing of fat throughout it. I'm guessing that's not normal? I decided not to try burnt ends as it was my first brisket and I just wanted to get the basics right, that probably would have rendered it down further, too. But to me it seems if the temp was 205-210 throughout it should have rendered? You can kinda see it in the first picture below of the point.
  15. Just picked up my first packer brisket from Costco which will be Saturday evening football fare this weekend. The plan is to fire up the grill around 11 p.m., stabilize around 240/250, throw the brisket on around midnight. We have a halloween thing from 3-5, after which it's cutting and serving time so it needs to be pulled, wrapped and in the cooler by about 2:30 when we leave. So I'd like it to be done between noon and 2 (giving time for 12 hours but leeway up to 14 if it takes longer than anticipated) Few questions, some I think I have answers to but want to confirm: 1. if it gets done on the early end and I pull it in the noon hour, is it okay to sit in the cooler wrapped in foil/towels from, potentially noon to 5p? I saw where someone said they once left their pork butt for six hours and it was still too hot to touch so I think I'm okay on that. other choice would be start it at 2 or so but I'd rather do an overnight. also would be my first overnight.... 2. i have to go into work Saturday morning, my wife will be gone too so the grill will be unattended for 1-2 hours, probably 8-10 a.m. if the temp is pretty stable is that okay to do? it's on a roughly 20x20 paver patio, so a fire isn't really a concern I have. But I could get someone to babysit it if there is a worry about leaving it unattended for a long period (temp spikes, fire dying, etc....have people left their slow and low cooks for a bit of time with no issues?) 3. i know fat cap up or down is an ongoing debate but what is general consensus? thanks
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