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BEER-N-BBQ by Larry

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Everything posted by BEER-N-BBQ by Larry

  1. I picked up this new rotisserie gadget for my SNS Kamado this week just in time for turkey day. I did this 9.5 lb bird the day before primarily to make stock from it for the gravy and was good eating too. IMG_3218.mp4
  2. Took the day off today and had a few pork butts on the kamado overnight for a couple of other uses today. The timing was perfect as I decided to make some breakfast on my new Blackstone griddle, and the pork was done as I was loading my plate with some fried eggs and potatoes. I added some of my homemade tabasco sauce on top of it all too. (That hot sauce video is on my YT channel.) This combination was awesome!
  3. That's good too. I just as often make some risotto too. Just depends on my mood and what I have onhand.
  4. Braised short ribs done on the Slow 'N Sear Kamado. Browned via high temperature searing over coals and braised in a dutch oven on the grill, I made use of fresh herbs and peppers grown on my patio to infuse flavor into the meat. Served on a bed of Yukon mashed potatoes with a side of my homemade 2018 Merlot. Ingredients: 4 pieces of beef short rib ~1.5-2 cups beef stock (broth will work in a pinch) ~1.5 cups chopped onion ~1 cup chopped sweet pepper ~1 cup sliced carrot ~1/4 cup flour 1 ripe small tomato cut up 2-3 garlic cloves Sprigs of rosemary and thyme ~2 Tbsp cooking oil (I tend to use olive oil.) Salt Pepper Directions: Dry brine meat overnight by salting both sides and put exposed in fridge. Before cooking, blot dry the meat if necessary. Add black pepper to both sides. Prepare a two zone fire. Heat a dutch oven over hot side. Add cooking oil to pan. Add onion, carrots, peppers, and tomato. Cook till softened. Add flour a bit at a time and stir in until everything is coated. Move to indirect side of grill. Add garlic. Add beef stock and deglaze the bottom. Sear ribs on hot side. Place in dutch oven. Add herbs. Cover with lid and close grill. Braise @350-400 F (176-204 C) for 2-3 hours until tender. Remove dutch oven from grill. Remove herb sprigs. Remove the ribs to a plate. Finish up the gravy by; -Pouring through a strainer, or if preferred, use all of it, chunks and all. -Adding roux (flour and butter mixed together) as thickener if too thin. -Adding some beef stock if too thick. Final touch: Serve ribs on a bed of mashed potatoes or risotto and topped with gravy.
  5. Exactly. Is like peas and carrots. Meat and potatoes. etc
  6. To avoid overcooking it while giving it more smoke. It also helps retain the albumin in the flesh and not squeeze it out of the fish.
  7. Smoked cured salmon. What else needs to be to said? LOL. Turned out great smoking it at around 160-165 deg F for a few hours on the lower grate of the Slow 'N Sear Kamado. This was my first time smoking fish on it and was impressed that I could get a good smoke on them AND still cook them well below 200 deg F.
  8. Been working with the new SNS Kamado for a couple months now and have been impressed with every cook on it including this one.
  9. There are several potential causes. John Setzler posted a sticky on the topic somewhere. First culprit, sugar. Should be no sugar in your dough. Second culprit, your stone is too hot; hotter than you think it is. Be sure there is a physical barrier between the stone and the fire as well as an air gap between the stone and the barrier. Also ensure your grill is stabilized and heat soaked to your desired cooking temperature. Just because your thermometer says it say 500 deg F doesn't mean the entire grill is stable. Maybe the fire is still raging below and the gauge has yet to register the eventual final chamber temp. Cooking too high of temperature. Thin crust pizzas do not need to cook much above 500 deg F and deep dish is typically around 425. Too many toppings for the chosen temperature. Very thin and lightly topped zas can be cooked at higher temps than thick crust zas covered with lots of stuff. Personally, I don't even use a stone, and my pizzas come out perfect every time. I have a video showing how I do that:
  10. Hi all, Here is part two of the collaboration we filmed a few weeks ago. This time it's Chicago deep dish pizza, a thin crust 'za, and hot wings. Part one is here:
  11. I haven't used foil on whole potatoes in a couple decades when I realized it was unnecessary to do so. Potatoes are very resilient. I even bury them directly in the hot embers of a wood fire to cook them on occasion.
  12. I had some other YouTubers over for the day cooking lunch and dinner. This is only part 1 (Lunch) where we cooked thick cut pork chops two ways (indirect/smoked and sous vide & seared), a version of elotes (grilled corn in a cup), & baked potatoes served with homemade sourdough and home brew. Part two will be dinner where we made Chicago deep dish (and thin crust) pizza with hot wings; some clips are shown at the end of this video but will be featured in part two.
  13. Sorry every. Those were Windows Bitmap files direct from the FLIR tool. I can see them fine on all of my devices except for this forum where they appear are attached files. Let's try JPG format:
  14. I borrow a friend's FLIR camera and took some infrared photos of my SNS Kamado in action. Some images are from using a Slow 'N Sear basket to reverse sear some thick pork chops. Other photos are from a traditional kamado setup for baking a deep dish pizza. FLIR00013.bmp FLIR00014.bmpFLIR00015.bmpFLIR00016.bmpFLIR00017.bmpFLIR00018.bmpFLIR00024.bmpFLIR00026.bmpFLIR00027.bmp
  15. My answer is B/C. I went from the metal CGK (Akorn) in 2012 to a ceramic KJ Big Joe in 2014/2015 to a metal Broil King Keg 5000 in 2018 to a ceramic Slow 'N Sear Kamado in April 2019. I still have three of the four kamados and still use them. They each have their purpose in my collection. My discoveries and opinions from my experience using all four kamados are: The metal kamados are more fuel efficient than ceramics, BUT both are way more efficient than any other type of charcoal/wood burning cooker. I think the reason for this is the extra fuel and time required to heat soak the ceramic that works to your advantage in the next bullet below. The ceramic kamados are much easier to dial in and hold a desired temperature over time, BUT the metal ones aren't too far behind especially when compared to non-kamado cookers. The ceramics do a better job of building up and retaining humidity which is better for baking bread, pizza, building up bark on meats, and limited the effects of drying out lean meats like chicken. The only three downsides to ceramic are: the higher cost. the heavy weight. fragility.
  16. Hi all. I bought up a number of discounted corned beef briskets the day after St. Patrick's Day and decided to turn one into pastrami. An alternative to made from scratch pastrami, corned beef brisket allows you to skip the lengthy brining process and gets you pretty darn tasty pastrami within a single day's time. Pastrami Ingredients: 2.5 lb corned beef brisket .5 Tbsp Whole Black Peppercorns .5 Tbsp Coarse Ground Black Pepper .25 Tbsp Whole Coriander Seed .25 Tbsp Ground Coriander .25 Tbsp Brown Sugar .25 Tbsp Paprika or Chile Powder .5 tsp Garlic Powder .5 tsp Onion Powder 1/8 tsp Mustard Seed 1/8 tsp Dry Mustard Directions: Soak brisket overnight in bowl of cold water in fridge to desalinate. Remove excess fat. Rub it. Smoke it at @250-ish until it hits the stall (~155 F) (about 2-3 hours). Wrap tightly in foil and put back on smoker until done (~200+ F) (1-2 more hours) Pastrami Rub Link: https://amazingribs.com/tested-recipe...
  17. Nice. I'm making a couple racks of spare ribs on my SNS Kamado right now (my first cook on it too) using the SNS indirect method. Looking and smelling good so far.
  18. After a couple years of promising that I would, I finally got around to making this video on how I make my fermented tabasco sauce: Ingredients: Tabasco peppers 2-3% salt by weight White Wine Vinegar Directions: Remove stems Chop them up. Weight them. Add salt. Allow to ferment for at least a month. (I cheated by using hooch from my natural yeast starter to jump start it.) Add some vinegar. Strain after a week. Add more vinegar to taste Bottle.
  19. That looks good. I've never prepared nor ate char siu made from a whole pork tenderloin. All the chinese joints around here slice up the pork very thin (like cutlets) before grilling, but all the turning and flipping of dozens of cutlets on the grill becomes tiresome. I'd rather give this method a try for change. Thanks for the idea.
  20. get the upgraded model. you don't want to get stuck with an older model with a lemon of a hinge that needs replacing every couple of years like mine.
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