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    Kamado Joe
  1. Smoked prime rib

    Wish I had it on a plate right now. Looks excellent
  2. Thanks for the comments. I just finished vacuum sealing 90% of it so I can warm it up with my Anova during the week. This is definitely going to be a more common cook for me.
  3. I thought I'd give this a try tonight and it turned out pretty good. I was a little nervous but I couldn't have been happier with the results. I used a brine mixture from this site and made a minor change and then used a local pork rub. I finished it off by applying 2 coats of rib candy during the last 30 minutes. The meat was extremely juicy and tender. Anyway, here's the end result.
  4. Thanks, I appreciate your input. Would it make a difference if I changed the cider to apple juice?
  5. I'm going to give this bone in pork roast a try on the Joetisserie tomorrow and need a little advice. My plan is to use the brine recipe (that I found on this site) and then use a rub before I put it on the grill. I'm wondering how long should I brine the roast for (if it's needed) and does this sound like it would work? I plan on using the joetisserie at 350 degrees and anticipate the cooking time to be about 70-80 minutes. Brine: 2 cups apple cider vinegar 1 cup pineapple juice 1 cup brown sugar 2/3 cup kosher salt 1 tbsp peppercorn 1 tbsp ground mustard seed Rub: It's a local brand here in texas that has brown sugar, cane sugar, red pepper, and regular pepper as the main ingredients. I've used this on ribs and it worked out well.
  6. Question about beef ribs

    This is what they look like. It would make sense to cook them like regular beef ribs.
  7. A few weeks ago I cooked beef ribs on the Kamado and they turned out excellent. This week at Costco I purchased a pack of "boneless" beef ribs. Do I cook these the same way I cooked the bone in ribs? After looking online I keep seeing that everyone is brazing them but I don't see anyone putting them on the grill like I did with the bone in ribs. I'm probably over thinking this but I wanted to check before I tried cooking them.
  8. Reheating

    I know this post is late but I took a 16 oz piece of prime rib out of my freezer and set my Anova to 130 degrees. I left it in there for 90 minutes and it came out great. It was probably done earlier but I wasn't in a hurry.
  9. Nice! Another item to add to my "to do" list.
  10. DUCK!

    I love Duck, I'm curious to see how it turns out.
  11. I purchased a 3 pack of baby backs at costco today and plan on splitting them up, vacuum sealing, and then freezing them for later use. Would it be beneficial to go ahead and apply the rub before I freeze it or does it not make a difference.
  12. Seven Bone - Pulled

    That looks outstanding.
  13. Joetisserie Game Hens

    That looks great. Where did you get the extra pieces for the joetisserie.
  14. Awesome KJ Customer Service

    That's great news, good customer service is worth the premium in my eyes.
  15. Easter Lamb Rib Chops

    I love lamb chops, this is a must try for me. Looks perfect.