Red River Smoke reacted to keeperovdeflame in spatchcock chicken question
Yeah, I always use a drip pan with chicken, turkey, duck, etc. However, your drip pan can easily do double duty and provide you with a flavorful side dish as well. I usually start chicken at 375 and then let the temp climb to 425. Usually takes a little more than an hour depending on the size of the bird. Chicken is pretty much "fool proof" and an easy cook that delivers comfort food flavor. In my book, you haven't really had good chicken until you had it cooked on a Kamado. Hint: if you like crispy skin, let your chicken set uncovered in the fridge for 2 hours or so, after you have spatchcocked it, before your cook.
Red River Smoke reacted to philpom in Brisket and new rain cap
Good day for a brisket cook. I needed some of this for dinner so I cut off the thinnest part of the flat. Seasoned with salt, pepper and garlic granules. Cooking at 230ish.
It's been raining for days so I also came up with a new rain cap design.
I'll post more photos as we go.
Red River Smoke reacted to JeffieBoy in Damn the Covid19 torpedoes!
My sister, brother and I (& spouses) try to have Sunday dinner every other week minimum.
Even though the digging had started in my yard and my sister's main floor reno had started, we decided to go ahead before the world comes to an end. So, we pulled our last free range chicken out of the freezer, dunked it in the Buttermilk/Garlic/Paprika brine for 24 hours and tossed it into the Akorn with some oak and hickory chunks on Sunday. It was so big we had it split down the middle and cooked it in two pieces.
i started at around 200, slowly working it slowly up to a grill temp of 350 and then dropping it back off to about 300 two and a half hours later. The meat was a perfect 165 degrees when we pulled it. Everybody ate their share and we had enough left over to do soup today. I figure that the chicken soup will come in handy when the TP runs out or something like that...
Thought you'd all like to see the final result.
Red River Smoke reacted to keeperovdeflame in Changing Gaskets
Putting the new gaskets on is pretty easy. Just don't stretch the material (gentle pressure only). Most modern gaskets come with an adhesive backing, you simply start by pulling the backing from one end, lay that end on your dome rim, press it down, and then move around the dome, pulling the backing and guiding the gasket into place. Every once and while use the flat of your hand to push and rub flat the gasket you have already applied. I think it is best to start with the dome gasket, as it gets tight back by the hinge and; as the dome gasket is probably the most difficult you want plenty of room to work with. After you apply the kettle gasket and cut both to leave as little seam as possible, run your hands over both gaskets to insure the are flat and smooth. Then just shut the lid and let the weight of the dome press the kettle and dome gaskets together. My practice is to let the kamado set for 24 hours before I cook on it and then I use only moderate heat for the first couple of cooks. By the way don't forget the top vent gasket. Hope this helps, and Happy Cooking.
This guy stopped by as I was finishing and said "not to bad, but of course you have opposing thumbs". He gobbled some ants and went on his way. Hope your found this useful.
Red River Smoke reacted to keeperovdeflame in K24 Felt and Thermometer Replacement
Welcome, glad to have you with us. From my experience, Tel True is the best and most accurate dome thermometer I have used. I just replaced my gaskets a couple months ago. I did a post which may be of help to you. I will attach the link here later today. Personally I like HiQue Gold Standard high heat nomex gaskets. They always fit well and wear better than any other gaskets I have tried. The main tip is to make sure you order the gasket model which is designed for your specific grill. HiQue has an information / help number with knowledgeable folks to help you order the correct gasket. You can find the number on their HiQue web site.
Red River Smoke reacted to MarioL in Table build for Kamado Joe Classic
I've finally finished my table for my Classic Joe, been working on it for the past month in my spare time. It was sitting on a temporary bench that was about to collapse so it was time for an upgrade. The new one probably heavier than the Joe itself so I'm not afraid it will move by a millimeter before a long time.
The table is made of red larch (bought at a local sawmill here in Quebec) which is quite similar to red cedar. I used cherrywood-colored natural exterior oil for finish. The table top measures 72" by 32" so I've got plenty of work space. The drawer makes about 24" by 26" and fits about all my tools, Looflighter, gloves, rotisserie rod, extension cord, etc. I used plastic bins for wood chunks and other accessories just because they're cheap, waterproof and I did not want to build more drawers.
Notice the KJ's handle has been replaced -- the original one was turning black due to weather so I built a new one with the same wood as the table. I also installed the new Smokeware chimney cap and KickAsh Basket so all starting in new for the summer.
Anyway here are a few pics from the build to the finish product.
Red River Smoke reacted to ICDEDTURKES in A few recent cooks
Haven't been cooking much winter doldrums been eating out. Sal and I went away for a couple nights to a cabin. With wind ripping and snowing sideways took indoor route
Really nice when a girl you dated and a life long friend owns a butcher shop. Called her up said want two 2" thick chuckeyes. They're 21oz a piece. They're meats amazing. Gave a 2 hour. bath in Worcestershire sauce, seasoned with Kingsford original (really good) into oven for reverse sear to 120, into cast iron pan for sear to 128.
Then blackened shrimp in cast. Vegetables in oven potatoes, asparagus, zucchini, green beans yellow squash, red pepper, mushrooms, tomatoes and onions in butter, garlic and pepper seasoning. Last we found a artisan bread we love toasted
Next night. Honey glaze pork tenderloin
Sal whipped up a meal tonight Pork tenderloins with a glaze with pure honey and BBQ sauce and other things I found online years ago for ribs in oven a member here claimed he came up with found the recipe few years prior and posted link lol @ 250 to 130 basting every 10 minutes and a flash sear to 145 in cast. Hassleback potatoes with butter an onions. Garlic, pepper and butter green beans and asparagus. With toasted artisan bread.
Red River Smoke reacted to John Setzler in Tomato Sauce Project
My Tuesday project is about to bear fruit. Tomato sauce using the Serious Eats technique found here:
I chose to use a route that adds a little smoke to the process....
Red River Smoke reacted to John Setzler in Pellet Joe
There is a very good reason for this. Pellet grills, unlike charcoal grills, must use the pellets to produce the heat as well as the smoke. All wood are NOT created equal when it comes to producing heat. Apple, for instance, just doesn't burn well enough and it produces significantly more ash than oak. Pound for pound, oak carries more BTU potential than apple. Mixing the two to make pellets is the right answer. I have bought some 100% flavor wood pellets from a few specialty companies to try for this very reason. After experimenting with them, I am quite happy to be using blended pellets. When I was doing this comparison testing on the Yoder YS640, I could not get the grill over about 400 degrees using apple pellets while 550 was easily achievable using an apple pellet that was blended with another hardwood. The results are much better. My GO-TO pellet for everything is a B&B brand blend that has oak, pecan, and cherry. I pay $20 for 40lb bags of it. It's cheap and I love the smoke aroma it produces.
That's a good bit subjective. I prefer the pellet grill smoke profile to almost everything else I have. I have gone to great lengths to replicate it with my Kamado grills. People who make the claim that pellet grills are terrible at smoking are GENERALLY people who have had a smoker in the past that produces more and dirtier smoke. It's like taking a person who eats habanero peppers right off the vine every day and switching them to jalapenos. The will notice that there is still a pepper flavor and aroma but it just doesn't have the same punch as the habanero.
I like to make a few good cases as to why pellet grills are BETTER smokers that most other systems.
1. It's always a perfectly CLEAN smoke. The wood is fully combusted and not smoldering and producing creosote and volatile compound laden smoke.
2. Smoke intensity results are easily reproduced from one cook to the next.
3. Foods that are easily over smoked such as poultry and fish do EXTREMELY WELL on a pellet grill. They come out with a beautiful smoke flavor and aroma every time without fear of over smoking.
It just all depends on how you choose to look at a pellet grill. Since I come from a heavy background of charcoal and kamado use, I am used to seeing this audience writing off pellet grills for these reasons. All I can say as a person who loves cooking on different systems is that my pellet grill is a side by side competitor on my deck. I know where the pellet grill weaknesses are and I stay away from those when I'm cooking. The only REAL weakness I see with my pellet grill is that it just doesn't sear as effectively as other grills I have. That's definitely NOT it's strength. It does everything else extremely well and has earned my respect as a tool I enjoy using on a daily basis.
Red River Smoke reacted to Ron5850 in Jambalaya
I was on the internet looking for a different and simple recipe to make during the week after work. And I came across a jambalaya recipe that fit the bill. I started out Grilling some chicken pieces on the kamado till cooked about a third of the way. Then render down some onions, peppers and celery in a dutch oven. Added in andouille sausage to the pot. Poured about 4 cups of chicken stock into the pot to simmer. Once the stock started to simmer. I Place the chicken pieces, red pepper flakes and smoked paprika into into the stock for a few minutes then added in two cups of rice. About 30 minutes later.......... jambalaya.
Red River Smoke reacted to wallawu in Cast iron smoothing
This was on a Lodge 10". Pretty cool little project that may turn into Christmas presents for cast iron fans. I've seen a few videos and used an Avanti pro 4" grinder on my drill, then some Diablo sanding pads with the stickfast end. 40 grit then 60, 80, 120, 180, and 220. Took about 45 minutes for my first time. This thing is so much smoother. Considering I could do this to 2 others I could save a lot of money by grinding and polishing myself. If I can do it, anyone can. Excited to see how she cooks vs the others.￼￼￼￼
Red River Smoke reacted to philpom in New table complete!
Here is a picture with the Primo in it. I also included a few extra pictures to show the build of the table. It's held together with construction adhesive and 4" HD deck screws that are counter sunk and hidden under the next level of 4X4 for an invisible hardware look. The foundation is 8 sections of 4X4 with two 5/8" threaded rods running through them back to front. It sits on industrial casters.
I originally built the frame about 6 years ago for a different project that I abandoned so some improvisation was required. It was pure luck the primo fit in the box.
Red River Smoke reacted to daninpd in Plans For The Superowl
Like everyone I'm serving up snacks for the Superbowl this year and in case anyone is still planning and needs some nudging here are some thoughts:
Pork Belly Burnt Ends (inspired by a email from Meat Church)
Firecracker Shrimp with Blue Cheese Dressing https://www.usmagazine.com/food/news/andrew-zimmerns-super-bowl-snack-packs-a-punch/
Chicarron with Zatarain's Kick
Most of the photos will occur the day of Superbowl LIV, but I got ready by buying a 2 lb pork belly and taking off the skin (saving for chicarron) and coating it with Chupacabra Cajun Blend for a 3 day cure in the fridge. I cut up the pork skin into bandaid sized strips and simmered them with salt, peppercorns, crushed garlic cloves and 2 tsp of Zatarain's Liquid Shrimp and Crab Boil for about 45 minutes then put them in the oven on a rack over a cookie sheet at 150 overnight to dehydrate. Everything is now in the fridge, pork belly curing and the hard little skin strips in a sandwich bag.
Just a note: Zatarain's Liquid Crab and Shrimp Boil is powerful stuff. Go lightly. I have literally cleared people of out my kitchen when I used too much. You can create pepper gas in your kitchen.
The plan is to smoke the pork belly for 3 hours at 250 with some pecan wood, spritzing with apple juice. At that point cut into 1" cubes, sprinkle on a bit more Chupacabra and douse with a bottle of my favorite commercial BBQ sauce and put back in the Joe to smoke and caramelize into a glaze for an hour. The shrimp will fry per recipe and the the hot oil will be used to transform the dried pork skin strips. Looking forward to the game and snacking.
Red River Smoke reacted to DerHusker in Cold Smoked Cheese
I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.
It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it.
Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado.
Once it ignited, I let it burn for a few minutes
before blowing out the flame.
I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco.
I took them out of their wrappers.
I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack.
I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors)
I closed the lid and observed a small amount of smoke coming out the top vent.
An hour later it looked like this.
After two hours in the smoke I opened the lid. WOW!
I brought the rack in the house where I could see a subtle change in the cheese color.
I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks.
This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour.
I can’t wait to try them but will wait to let time do its thing on them first.
Thanks for looking.