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BEER-N-BBQ by Larry

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About BEER-N-BBQ by Larry

  • Birthday 10/03/1972

Profile Information

  • Gender
  • Location:
    Chicagoland area, IL
  • Interests
    Wine, Women, and Song...oh and guns.
  • Grill
    Kamado Joe

Recent Profile Visitors

4,359 profile views
  1. Chicago-Style Italian Beef Sandwiches

    Thanks for the feedback. I think I'm due to make another batch soon. Anaheims, serrano, and jalapenos sound like a great combo.
  2. Hi all, I recently acquired a PicoBrew Pico Pro electric brewing device to review on my YouTube channel (The Pico Pro: A Hands-On Review) and discovered that it has a sous vide mode built-in. I couldn't resist giving it a try as you can see in the video below. Turned out perfectly medium rare and very juicy. I just wish it had the charcoal flavor it was lacking.
  3. Kontrol Tower Vent Cap Too Large for my Big Joe?

    I contacted KJ about it. They sent me some gasket felt to double wrap the top of the dome. The new vent cap fit nice and snug onto it.
  4. Kontrol Tower Vent Cap Too Large for my Big Joe?

    I ordered the new Kontrol Tower top vent for my older model Big Joe, waited for nearly two months for it to arrive, then discovered that it is too large for my Big Joe. The inside diameter of the new vent cap is larger than the old vent cap ID and larger than the OD of the top of my dome lid where it can move around and definitely not seal or hold itself in place when lifting the lid. Is there some trick to get it to fit? Am I supposed to double wrap the dome top with felt gasket material or something else to fill in the gap and hold it in place?
  5. Reducing Temperatures

    I made this video several years ago about the CGK. It only works well with non-cermanic cookers as long as the temp isn't super high (e.g. >450 deg F). Doing this on a highly heated and choked ceramic can cause a fireball, so beware.
  6. They can stay safely hot for several hours. No need to reheat. At least I never had too. For longer stays or road trips, I've used heated firebricks in the cooler to help keep up the temp. If you're not going anywhere, just throw it in the oven on low.
  7. Must watch videos for a newbie?

    Thanks for referral! Link's here: https://www.youtube.com/c/BEERNBBQBYLARRY https://www.beernbbqbylarry.com
  8. Quest for the Ultimate BLT

    I love BLTs. I like to make them from my garden cherokee purples because they are very fleshy with fewer seeds and very sweet and juicy. If I have my homemade sourdough on hand, it is my go to bread for this. I also like to cook the bacon on my grill and even toast the bread on it too as shown below:
  9. Any Good Backstrap Recipes?

    I've made them this way:
  10. Grilled Soy Glazed Pork Tenderloin

    Ooo.... That sounds great too. Thanks.
  11. Grilled Soy Glazed Pork Tenderloin

    Thank you very much.
  12. Grilled Soy Glazed Pork Tenderloin

    Cooking a couple of marinated and glazed pork tenderloins on my kamado grill; starting indirectly then finishing up directly over the hot coals. The result is a deliciously moist interior and nicely browned exterior. It is probably my favorite way to cook pork tenderloin. The marinade/glaze is compromised of: 2 cups soy sauce 1 cup red wine vinegar Handful of fresh oregano, chopped Half bulb of garlic, chopped 2 Tbsp cooking oil (I use olive.) 1 Tbsp cracked black peppercorns Directions: 1) Marinate tenderloins for several hours. 2) Cook indirectly until internal temp is ~120 deg F 3) Cook directly turning every few minutes and applying a coat of soy glaze to it. 4) Remove when internal temp is above 145 deg F.
  13. That can vary from brisket to brisket, cooker to cooker, temperature to temperature, and season to season. As mentioned in the video, there are several places where foiling is an option and each can be determined by an internal temperature reading, but ultimately the best indicator is probe tenderness. I always cook mine overnight into the next day giving it plenty of time to cook and plenty of extra time before eating in case the cook runs longer than expected.
  14. Replacement hinge springs back ordered?

    For those of you that haven't noticed on my kamado videos, the hinge springs on my Kamado Joe Big Joe are no longer working to keep my lid open and have run out of adjustment after just a couple years. If you haven't noticed it in my videos, it's because I've had to use creative editing and reshooting scenes and voice overs in post production to minimize its impact on the final video. My raw footage shows my frustration in both my struggles holding open the lid while work and shoot and also has me complaining aloud about the long wait for replacement springs. I opened a ticket with them in July and just found out that the earliest I might get them in late October. I'll have a rant video on this soon, so stay tuned. In the meantime, I think I found a temporary workaround. Although it works, it makes my shake my head that I'll have to deal with this for another couple of months at least. Check out the picture.
  15. Kick Ash Basket - Worth Buying?

    I just got one last week and love it. I waited two plus years to get it due to the cost, but wow it makes cleaning out ash easier and it can get your grill to higher temps easier.