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    Grilling, sous vide and good food. Craft beer, whiskey and mountain biking too.
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  1. Jsk0703

    New knives

    Any recommendations on a starting kit or essentials?
  2. Jsk0703

    wifey hates charcoal

    I guess you could say that the same holds true for wood chips and chunks. I often need to wait for the white smoke to stop before adding food. Otherwise you can get some unwanted flavors in there. But the thinner blue smoke is where it's at.
  3. Jsk0703

    New knives

    Received my honesuki today and couldn't be happier. Such great craftsmanship. Arrived scary sharp from CKTG. Took a pic next to my 270mm gyuto. Makes me want a full set.
  4. Jsk0703

    New knives

    After what seemed like forever the Anryu blue #2 honesuki finally became available again. Was able to place my order to ensure that I get one this time. Really love his work and wanted one to match my gyuto. https://www.chefknivestogo.com/anbl2haho15.html
  5. Another one to look at is the Weber Summit charcoal. Rivals the performance of the ceramics with similar bells and whistles.
  6. Jsk0703

    Smash burgers- first attempt

    I use one of these and it works great. You can even preheat it with your grill so that when you smash it'll start searing the top. https://www.amazon.com/gp/aw/d/B0000DDVV9?psc=1&ref=yo_pop_mb_yo_pop_mb_pd_t2
  7. Jsk0703

    Modest Sunday dinner

    Looks delicious!
  8. Jsk0703

    Pork belly porchetta

    No, my butcher basically gave me what essentially looked like uncooked bacon. Aside from trimming some fat and butterflying the belly there wasn't much else as far as meat prep. There are many recipes out there including some that wrap the belly around a pork tenderloin. I'm sure your butcher can get you the cut with rib meat attached. Also, I should note on mine that the skin was crispy but not as good as if it was roasted in an oven. The self basting from the rotisserie and rendered fat contributed to that.
  9. Jsk0703

    Pork belly porchetta

    Some fat rendered but I would recommend trimming it lean in inside and leave some on the outside to crisp. The internal temperature doesn't get hot enough to render well, plus you may have other ingredients in there that will add moisture. I cooked mine on a rotisserie around 250 or so for 90min.
  10. Jsk0703

    St lious ribs fatty

    Did you follow any particular cooking method or just try to keep temp under control? I personally like to use the 3-2-1 method for St. Louis ribs as the steaming in foil helps keep moisture in and render some fat. There are other good methods but this one produces the most consistent results for my liking. Also make sure you remove any silver skin if present.
  11. Jsk0703

    Easter dinner

    Unfortunately I didn't snag any other pictures because of the commotion. Everything was good and leftovers were even better.
  12. Jsk0703

    Easter dinner

    Always welcome to join! I swear we cook enough to feed 3x more people than we have. Meal turned out great overall. I did have some off putting smoke flavor in the skin of both the turkey and ham though. Might be due to the fact that I had to add some lump charcoal and a chunk of pecan midway through the cook.
  13. I can't be the only one cooking today.
  14. Jsk0703

    I am sold on reverse sear

    I haven't been using the reverse sear as much as I used to. Sous vide with a quick sear on both sides gives me a nice thin crust but ensures doneness throughout.
  15. Jsk0703

    Pork belly porchetta

    Thanks! Yes the fresh herbs put it on another level. I just need to balance it out better next time. Also, the apples decintegrated to the point where they weren't noticeable. Next time I will try thicker slices or perhaps some spices to help bring the sweetness.