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Bromar

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  • 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 seasoned Ribeye, about 1in thick and 1lbs each cut, with kosher salt and freshly ground pepper letting it rest for about 40 mins, letting it come up to room temp and in the mean time getting my Kamado to under 250f with 230f being my sweet spot. I did have the deflector placed in the Kamado. About the pepper, you can use a simple table top grinder to crack the pepper but, after doing a brisket cook and needing to grind a lot of pepper, I ended up using a mortar and pestle finding the texture bringing a unique feel to the meat. With the mortar and pestle you end up with this lovely array of different sized granules from a fine powder up to a few bigger chunks, I really do suggest you guys trying this out. Anyways, enough about pepper, back to the cook. I oiled the grate with a tiny bit of canola and placed the steaks on for about 25-30 mins, taking them off after the internal temp was 115f. Setting the steaks aside, I opened the lid and the bottom airflow latch of the Kamado, removing the deflector and placing my oiled skillet on the grate and letting it heat up with the Kamado. This took a few minutes to come up to temp, I don't know the exact temp but it's pretty much as hot as you can get the darn thing. I placed the steaks on for about 1 min maybe a minute and a half, you know its ready to be flipped when the steak is not sticking to the pan and you see that a beautiful crust has formed. After the flip, I started to butter baste. Since the skillet is being heated by the rising heat of the coal and not a flattop stove, the skillet does not need to be resting flat on the grate, I balled up some aluminum foil and placed it under the far corner of skillet so the skillet is lying on a slant allowing the butter to pool up when basting. Learned this the hard way after nearly burning the hairs of my arm, Ha. I used about 2-3 tablespoons of butter, thickly cut garlic (crushed, peeled, and cut once or twice) and a whole piece of rosemary. I basted for about 1 min - 1.5 mins, again until the steak was released and a nice crust was formed, flipped the steak, added another small piece of butter so butter in the pan doesn't brown too much and basted some more, for about 60 more secs. I let the steak rest, placing the the garlic and rosemary on top of the steak and covered under aluminum foil, resting for about 5 mins, cutting and lastly served =D. This was perhaps the best steak I have ever eaten in my life. **The picture with the pepper and salt was from my brisket cook, I added the salt and pepper separately on to the steak, just wanted to show the variance of granules of the pepper using a mortar and pestle.
  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. Thanks for everyone who helped me out, because of all the help, I was able to go from hotdog flavored meat to real BBQ. Still need some ways to go, it's getting there. Tasted Great and cut like butter! Thanks again.
  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 thinking that It was caused by not having enough lump coal in the Kamado. Where do you all keep your air vent positioned? Last question, Does top or bottom rack matter when doing a long cook BBQ? Thanks for your help guys. Look forward to some win or fail pictures tomorrow or Friday! I will be trying it out legs up so i get some more room for a drip pan. I'll be sure to let you know how it goes.
  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 what the max amount of charcoal you should load in. When cooking the brisket I definitely did not put enough charcoal and had to add more with about an hour left on the cook. Wasn't a big deal, but it was only an 8 hour cook at around 250. Where would you say the limit is when adding charcoal. - As for the Heat Deflector I may have misused it by.... well, by just using it in the first place when cooking the steaks. I had the temp around 500 but felt like by having the Heat deflectors may have impacted the steaks somehow because they took a bit longer than I thought for them to cook, and they ended up drying out. When should one use, or not use, the heat deflectors, are they recipe specific or is there a rule of thumb? - I tried cooking a brisket and well, lets just say it's not a brisket that you want to take home to the parents. It wasn't dry, but it was overcooked. I believe I had removed a little too much fat, and may have cooked it at too high of a temperature. I tried following the folks off the Kamado Joe website and cook it around 250-275. I know the mistakes I made and am wanting to try again but one thing I definitely need help with is..... Knowing when is a brisket "Done"? Would anyone have any suggestions and possible a more complete recipe that I may be able to follow. This turned out much longer than I had originally thought and if you've reached this far, Thank you. I really appreciate Forums like this and I look forward to cooking with you all.
  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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