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Bromar

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  • Content Count

    10
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Profile Information

  • Gender
    Male
  • Location:
    Orlando, Fl
  • Interests
    Diving, Hunting, Traveling, and learning new things.
  • Grill
    Pit Boss

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  1. I have yet to use this with a whole thigh, use it for wing tips and such. Sometimes I’ll wrap the wing tips nearing the end of the cook with aluminum foil to slow down the cooking process so they won’t burn. I’m sure it would work the same with the whole thigh.
  2. Hello everyone. I wanted to share this reverse sear cook I did a few days ago. It was my first time doing it and, unlike the usual where I normally get a cook down after the second or third attempt, this one was nailed perfectly the first time =D. I chose the reverse sear method for the convenience of cooking the entire cook in a Kamado (I have and electric stove inside and it does not get hot enough to satisfyingly sear the steaks). You can start at a low temperature and then quickly raise it to finish it off with a quick high heat sear on a cast iron pan. I simply sea
  3. I wanted to know how much of a difference the quality of meat makes when cooking a brisket (Comparing Prime, Choice, and Select). I've only cooked a brisket 3 times with the first time choosing a Select and the other two were Prime. The quality of the final product was night and day. What would one have to do to make a successful smoked packer brisket from a select grade brisket? **The first brisket I cooked was the select so I am thinking that maybe I just made a few mistakes leading to the final product being very chewy.
  4. Another thing learned the Hard way. Make slices thinner. Ha
  5. Thanks, M-fine Rock solid advice. By luck I happened to choose legs up and made changes temp wise about every 20 minutes or so but used the bottom grate with a drip pan, so I'm sure that helped in deflecting more direct heat. In the beginning I had quite a bit of trouble with keeping the heat low and at the same time found out how inaccurate the default temp gauge is, very glad I went and got a dual temp gauge for around $20. About "Doneness", used the butter texture method, turned out great. I'm learning good BBQ is about taking your time, made that mistake the hard way, but won't forget it.
  6. Wow! Thank's for the advice and the tips. About to try another brisket tomorrow or Friday morning and am going to follow Malcom's recipe. I have a few more questions before giving it a go though. Last time, I don't think i put enough wood pieces with my lump coal. I put 4 or 5 pieces in, and as I"m typing this right now, I'm thinking it may have been the fact that i put them too close to the center and they may have just burned to quickly early on during the cook. Talking temps, I had trouble keeping my temps at 250, they kept going right above or below. I'm thi
  7. Thanks for clarifying that. I also didn't FTC as long as i should and will make sure I start a earlier in the day to give it some time to rest.
  8. When you mean finishing, I normally read about finishing it in a cooler, but since you've mentioned a temperature, would you mean finishing it in the oven? Also is there anything you need to do to the brisket, for example wrapping it before placing it in the cooler?
  9. Recently purchased the Pit Boss K24 from Costco and have tried to cook a few things on it. Watched a great many videos and read to many different things, and with each person having their own take on cooking with a Kamado, I'm not sure who to follow. So I tried to cook two things so far, Steaks using high heat and a Brisket using low heat, but before getting into specific cooks I wanted to ask about loading the charcoal, when to use the Heat deflector and recipes I should try for cooking a brisket. - Kamados like the BGE have a line/marker in the ceramic that shows wh
  10. Kept hearing all the great things everyone has been cooking in a Kamado and saw the Pit Boss in Costco and thought What the Heck, I'm a complete novice when it comes to grilling and BBQ, but I hope to learn a lot from you all.
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