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RRL2

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  1. Like
    RRL2 got a reaction from Scott Roberts in 1st kamado got the PBk24   
    another brisket i had done...  turned out awesome.    did a few new cooks on it too but more so forgetting to snap quick pics before it gets eaten .
     

  2. Like
    RRL2 got a reaction from Scott Roberts in 1st kamado got the PBk24   
    best ribs yet....  with time ive found that I prefer my ribs with some pull over having them "fall off the bone" as I find i may as well just make pulled pork if I want fall off the bone pork. 
     
    I also find doing singles is the way to go!  its a pork chicken wing!   nice crisp bark all around with tender juicy meat in the middle.  good pull but the meat will come clean off the bone.
     


     
     
  3. Like
    RRL2 got a reaction from TKOBBQ in 1st kamado got the PBk24   
    time for a little revive...
     
    past few cooks ive done.. finally manage to cook a brisket right on the kamado too which is nice 
     



     
    not on the kamado... but i'd say low and slow still counts! 

  4. Like
    RRL2 reacted to bbqnerd in Brisket help / improvement   
    Cooler liquid can offset some of the heat momentum and absorbing liquid that needs to settle into the rest of the moisture / evaporation sequence. 
     
    Tin Foil also artificially increases IT having the effect of retaining more moisture and being more pot roasty. 
     
    I read some pitmasters testing IT with and without foil.
     
    Essentially the tin foil will cook faster to 205 IT compared to an unwrapped or butcher wrapped but the flip side is the speed on resting is fast as well and I think resting is equally as important for tenderness/moistness. 
  5. Like
    RRL2 reacted to bbqnerd in Brisket help / improvement   
    My few suggestions would be: 
     
    Drop down to 250-265, that way you can develop that bark better. 
     
    Use some wood. I use oak for my beef and pork cuts and maple or cherry for fish.
     
    Ditch the foil, ditch the broth. 
     
    Use butcher paper only if your bark is set and you are still in the stall range temps. If the bark still need more to develop and you are coming out of the stall then leave unwrap. 
     
    For rest, I'm not a fan of resting in a cooler and sealing it up keeps brisket at a higher temp. When my brisket is butter ready, then its time to cool it off so it absorbs moisture back into the meat fibers. If you need to hold it, rest it down to 155 and then put it in a cooler. I think a kitchen towel is enough to rest for 2-3 hours, maybe 4 hours if you are outside on a hot day. 
     
    Holding in the cooler method is done more for competition cooking or pulling before the last part of the meat is about to finish, so you are finishing it in the cooler with higher holding temps so the last part of the flat becomes tender. 
  6. Like
    RRL2 reacted to arclite in Brisket help / improvement   
    If you worry about pot roast taste ditch the foil. Butcher paper is your friend.
     
    Don't wrap based on temp, but on color of bark.  
     
    Meat drying out can happen when wrapped, braised, steamed or uncovered. It has to do with the protein and how you manage the process of the cook, not necessarily its cooking environment. Some of my best brisket cooks have been 100% unwrapped.
  7. Like
    RRL2 reacted to fbov in Brisket help / improvement   
    There are as many ways to cook brisket as there are cooks, so this is just one of many...
     
    I have settled on a hybrid approach; I wrap in foil to capture the juice and fat that comes out above 165-175F, but I leave the foil open so steam escapes. I want it to cook covered, so the meat doesn't see the heat. I think of it like lasagna, which you cover in foil early in the cook to prevent premature browning on top. This is late in the cook, but still protecting the meat from the highest heat, after most all the smoke-based flavors have been applied. 
     
    And brisket never, ever tastes like pot roast to me. It just tastes different from other beef to my palate. Can't say that about the back half of the animal, but brisket and beef shoulder taste different.... 
     
    Have fun,
    Frank
  8. Like
    RRL2 reacted to TKOBBQ in Brisket help / improvement   
    Looks good.
  9. Like
    RRL2 reacted to Chasdev in Brisket help / improvement   
    I also don't wrap any more and I like to use oak wood chunks for flavor.
    As to the rub, it's hard to beat kosher salt (lots) and coarse ground black pepper (again lots).
  10. Like
    RRL2 reacted to Smokingdadbbq in Brisket help / improvement   
    I don’t like the taste of beef broth for this reason, a splash of apple cider vinegar or juice works just as well and tastes better to me. 
     
     
  11. Like
    RRL2 got a reaction from TKOBBQ in Brisket help / improvement   
    so I did my 2nd brisket this weekend.   95% of it was nice and tender / juicy but  it tasted like a Pot roast.  Both the point and flat....
     
    I was in a crunch for time waking up late so I decided to do a hot n fast cook.   using my pit boss kamado with maple lump coal (no additional wood for smoke) cooked it at 300F  fat cap down.  I rubbed the fat cap with SPG  all equal mix.  and the meat side I used a BBQ rub (it has sugars and a good bbq  sweet like taste)  
     
    1st thing i notice was... it didnt hit a stall... it cooked to 165-170 in 2.5 hours.   at that point I was scared to dry it out so I went and wrapped it in tinfoil and added about 1/4 cup of beef broth.   from there it took another 2.5 hours and it hit 200-202 and the probe slid in like butter in 95% of it from there I decided to pull it off and leave it wrapped in a cooler for which it sat for about 2 hours. 
     
    I trimmed it but I was VERY conservative on how much i trimmed off.
     
    I was reading online that wrapping it and adding broth can / is the cause for the pot roast taste but I'd like to know / have some opinions from you guys / ladies on here...
     
    The next one I try Im thinking... SPG  40/40/20 (will add about 1/4 of sugar of the overall rub)  fat cap down seems to protect the meat a tons from drying out so im thinking ill try it again at 250-275 range but not wrapped or atleast only wrap it once it is probe tender and ready to rest in a cooler for 2 hours +. 
     
    whats your opinions? 
     

     
    This pic is when it hit 170F IT in both flat and point

     
  12. Like
    RRL2 got a reaction from lnarngr in Brisket help / improvement   
    so I did my 2nd brisket this weekend.   95% of it was nice and tender / juicy but  it tasted like a Pot roast.  Both the point and flat....
     
    I was in a crunch for time waking up late so I decided to do a hot n fast cook.   using my pit boss kamado with maple lump coal (no additional wood for smoke) cooked it at 300F  fat cap down.  I rubbed the fat cap with SPG  all equal mix.  and the meat side I used a BBQ rub (it has sugars and a good bbq  sweet like taste)  
     
    1st thing i notice was... it didnt hit a stall... it cooked to 165-170 in 2.5 hours.   at that point I was scared to dry it out so I went and wrapped it in tinfoil and added about 1/4 cup of beef broth.   from there it took another 2.5 hours and it hit 200-202 and the probe slid in like butter in 95% of it from there I decided to pull it off and leave it wrapped in a cooler for which it sat for about 2 hours. 
     
    I trimmed it but I was VERY conservative on how much i trimmed off.
     
    I was reading online that wrapping it and adding broth can / is the cause for the pot roast taste but I'd like to know / have some opinions from you guys / ladies on here...
     
    The next one I try Im thinking... SPG  40/40/20 (will add about 1/4 of sugar of the overall rub)  fat cap down seems to protect the meat a tons from drying out so im thinking ill try it again at 250-275 range but not wrapped or atleast only wrap it once it is probe tender and ready to rest in a cooler for 2 hours +. 
     
    whats your opinions? 
     

     
    This pic is when it hit 170F IT in both flat and point

     
  13. Like
    RRL2 got a reaction from EnlightenedVegan in Review of 24 Inch Pit Boss Kamado   
    This is somewhat of a repost but seeing most of the mods and updates are on this thread and 99% of new comers will come to this thread 1st I figure ill add this "mod" that greatly improved the versatility of the 2nd tier grate (a few others have done this as well afterwards and liked it as well)
     
    Unbend or cut ONLY the looped ends on the grate, they will bend open fairly easy with a set of pliers.   This way you can use the 3 legged half grate as a half rack or slide back in the other half for a full 2nd tier grate cook.  Ends up just being way more versatile and easier to deal with then having it connected together and flipping it up over itself just to get access to the bottom grate. 

    as you can see in the 2nd pic... its sturdy, I was using a large CI pan to cook some potatoes. so there's no worries there. and when adding the 2nd half grate its still as sturdy and solid as you still need to lift it at an angle for it to come apart.
     


  14. Like
    RRL2 got a reaction from ShowMeSmoke in Sunday Spares on the K22   
    damn... making me itch to cook up a few asap! 
  15. Like
    RRL2 reacted to ShowMeSmoke in Sunday Spares on the K22   
    Cherry wood smoked for 5.5 hours using Timber brand lump charcoal.
    Sided with corn on the bone, and bakers.
     

  16. Like
    RRL2 reacted to mrzippy in Replaced my gasket - done!   
    Old factory gasket off, new gasket on!  I tried grilling in sub-zero temps this winter and tore the old one because it was frozen with water :-(  Back in service!  Also had to tighten up some nuts & bolts on the lid’s hinge.  Just felt like sharing..  entering my 3rd year with ‘her’.  
     
    Cleaning off the old gasket was work.  I tried acetone, scrapers, razor blade, and some sanding sponges / sandpaper.  I got pretty much all of the old one off.. but that was a chore I will feel in my fingers & hands for a few days to come.



  17. Thanks
    RRL2 got a reaction from mrzippy in Checking in with my ‘17 k24 - time for a new gasket   
    ah... guess ive been lucky this winter with the gaskets themselves not freezing... the only thing I had to deal with was the top vent freezing closed due to the build up of greases and soot. 
  18. Like
    RRL2 reacted to BBQKevin in Warranty Question   
    Just an update. I emiled Dansons about the crack...
     
    Hello. My name is Kevin Price. I recently purchased a 24" Louisiana kamado grill at Costco in Japan. I noticed when assembling it that there is a small crack at the top of the ceramic fire bowl insert. I am currently not looking to replace anything as I assume this is a minor issue. However, if the crack begins to spread I would like to know what my options are for replacement. The manual that came with it states that there is s limited lifetime warranty on ceramic parts. Included are a picture of my receipt along with a picture of the crack. Thank you very much for your time and have a great day!
     
    and they responded...
     
    Hey there, that warranty on your ceramic would cover you completely if that crack were to get worse. I would recommend registering your grill at Louisiana-grills.com to secure your warranty information when you have a chance.
     
    I also registered the grill on their website. So it looks like I'm covered. I mentioned the lifetime and he never corrected me about the 5 year so I assume my manual overrides the website since I have it in writing. I also mentioned that I'm in Japan and that doesn't seem to be an issue. I will just have to raise a stink if they give me a problem after 5 years. Thanks for replying guys. Can't wait to use the grill tonight for the first time. Smoking some chicken breast and veggies. Then my first bacon on the new grill next week. I'll be sure to toss up some pics.
  19. Like
    RRL2 reacted to Wildwr in 24 inch Rotisserie for Pitboss and other brands   
    Rotisserie was delivered last night but no time to unwrap it. 
    Will do a thorough inspection with pictures in the next day or two.
     
  20. Like
    RRL2 reacted to LoveMyLouisianaK24 in Imported a rotisserie for K24   
    I own a Louisiana K24 which is the same as a Pit Boss K24 and was searching for a rotisserie. Unfortunately as we all know there isn't one available here in the states. I found a kamado manufacturer in China who also makes different size rotisseries. I took a chance and ordered a 23.5" rotisserie from them and it fit!
    I gave it a test run today cooking a duck and it came out ridiculously good!
    Now for my criticism. It's constructed out of very thin steel which I can imagine will rust away if left out in the elements. The fitment isn't a perfect seal but I did the test run without adding any felt gasket and it held temp. Finally the spit rod can get hung up a little by the turning, probably needs a good break in and it shouldn't be an issue anymore.
    For anyone interested, the company that manufactures this is Fujian Auplex Kamado Grill Co., Ltd.
    I found them on Alibaba. 

  21. Like
    RRL2 got a reaction from Lydia in I was wondering why it was so quiet ....   
    cant beat the forum format / ability to search for information etc. 
     
    the amount of recipes and information / feed back etc on here is priceless, most things posted on FB are lost and forgotten within hours usually. 
  22. Like
    RRL2 got a reaction from TKOBBQ in 1st kamado got the PBk24   
    Pork belly burnt ends over the holidays. didnt get to cook much as I wasnt home much but managed to get these on! was delish
     


  23. Like
    RRL2 got a reaction from Scott Roberts in 1st kamado got the PBk24   
    Pork belly burnt ends over the holidays. didnt get to cook much as I wasnt home much but managed to get these on! was delish
     


  24. Like
    RRL2 reacted to Chasdev in 1st kamado got the PBk24   
    How you do it is to open the lid, spray like crazy for 2 seconds and then slam it shut!
    Helps if somebody is there to help open and shut the lid.
  25. Like
    RRL2 got a reaction from ndg_2000 in 1st kamado got the PBk24   
    After adding the felt seal on the upper chimney and bottom vent it runs like it should with no temp control issues.  Was def a learning curve over standard BBQ's  / cookers but definitely one of my favorite things to use for cooking.
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