lnarngr

I would doubt a chuck roast would be very good to eat if it was pulled at 145°, it just wouldn't have time to become tender. Unless you were able to hold a very low cooking temperature and it took a very long time to reach 145°. On the other hand, I used the sous vide method on my last chuckie. I left it in the water bath for two days at 130°, then dried it off and seared it on the grill. It was like a Flintstone steak and medium rare from edge to edge. It ate like a ribeye with a grain. Cut against the grain and it was tender and good. I have pondered cooking my next chuckie to 120° on a grill before the water bath to get additional grill flavor. Good Luck!

Oh, U know that thought danced through my head. I joined Costco for the $999 deal. The Warden would have reminded me that we have too many grills. And it's true. I am having separation anxiety getting rid of my little steel buddy (Akorn) and a gasser that is only used annually.

At least you figured it out! Weez all learnin'!

Missed! More like a happy accident selling by weight. I am certain diligence is discouraged when loading up the bags.

Pink is where it's at!

So, super thick bacon? With Scotch? This could be the most decadent thing I have heard of in a while? Are you Roman by any chance? Because you could be a direct descendant of Caligula, or some such, Sir!

Anything on the grill if I don't go fishing! (it is snapper season for a minute) My choice? SHORT RIBS! Luckily, that should be my only responsibility for the MEAL. I'll concentrate on the ribs and alcohol and grandkids. Happy Father's Day, Y'all!

That Thang is interesting. It might be "amazing" if the claims are true. We'll have to be patient to find out. As for wifi/internet connectivity, I wonder if it's connected to the app on a tablet you can reach into from your smartphone? Kinda kule that it will connect via app only. They should consider selling the probe alone.

Unless you are going to use your grill soon I suggest opening the vents the next day. I will even crack the lid on mine to prevent mold. Of course the best thing is to use it often enough that mold does not have a chance to grow. I don't clean my grill often but I attribute the mold to our high humidity. Good Luck! If your fire doesn't extinguish quickly you may need to modify the vents to seal better. It was necessary on my KJ II. Be sure to flesh out your kamado guru profile.

NICE!

This would be new for me. I eat almost anything and I don't like those. How do you get them edible?

Does this mean you eat the little pieces of tendony things at the ends?

That looks extraordinarily good! Yum, Yum!

No worries!

That looks great! And I just ate.!

Dang! At least the babybacks lived up to expectations! And the corn! It all looks great! I used to have great results with cs ribs on the grill with seasoning and that's it. No nothing. Maybe just try low and slow until they probe tender... This might be a sous vide opportunity. I am really wanting to cook some cs ribs right now since I haven't for so long!

Brilliant! Your Akorn might last forever! I always thought about drilling some vent holes in the bottom of the vessel that would be sealed when the ash pan is replaced but open when it's removed. Hopefully, moisture would be prevented from collecting in the vessel.

You are correct, pork shoulder is called Boston Butt. It just bugs me and I sort of figured if I want shoulder/butt I should cook one. But that's crazy because it takes so much longer. The Warden is iffy on them, also. Says they are tough. I never noticed, they're great to me. I will probably get the next reasonably-priced pack I see so I can get back on the country-style ribs bandwagon! She straight up stated that she did not like beef ribs. Well, I won her over on them. I guess I will have to try harder to fix cs ribs she'll love! Cheaper than beef ribs, anyway. Yee-Hahhhh! Fights On! Tally Ho Red Tails!

We used to cook them on the gasser over high heat. I have cooked them slower on the kamado. I have never braised them. There's probably less need due to the high humidity. These things are fantastic on the grill! I got away from them after the realization that they are sliced pork butts, usually. That's not real smart of me. They also aren't as cheap as they used to be, like everything else.

Sybert, thanks for the kamado/gravity-fed cooker comparison! The grass is always greener, you know, so it's nice to have one's choices re-affirmed.

I am having trouble even getting to temp. I can only figure my lump has gotten to much humidity. It's humid down here.

I think I over ghee-ed it previously. You don't need much but I had slathered it on. That's gotta be it. Thanks Guys! The cook went well but the smaller piece of fish went to my wife and she didn't let on right away that it was fishy tasting. I Know, Right!?! How dare fish taste fishy! But mine didn't and was yummy. Both were from the same fish. Hers had more water in the bag. I have since learned to vacuum pack fish as dry as possible to preserve flavor.

Points for multi-tasking with charcoal!

Agreed. Sous vide enables precision but you lose the flair of charcoal flavor!