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TODDH

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About TODDH

  • Birthday 12/29/1951

Profile Information

  • Gender
    Male
  • Location:
    EMMAUS PA
  • Interests
    FOOD!
  • Grill
    Kamado Joe

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328 profile views
  1. I think it's best not to cook to an internal temp, but to cook until probe tender. Use your instant read thermometer or a bamboo skewer. It should feel the same as probing a jar of peanut butter. my .02
  2. Thanks John, I had a feeling that maybe the salt was different and that’s why I posted what I used. I do have a scale so I will weigh it all out next time. Thanks for the spreadsheet!
  3. Hi John, I just tried this recipe but I substituted sesame seeds for the "Everything but the Bagel" stuff. The texture was great, but my bread was terribly salty. Either I screwed up or is it possible that the ingredients list somehow got transposed? I used Morton's Kosher salt, one tbsp. It is a coarse salt which I think is the same as the Diamond brand. Thanks, Todd
  4. This was a prime packer, I thought that was a pretty good price for prime, but I don't have much experience. My first brisket was problematic as I tried the Franklin style, low and slow and way too salty. I dried mine out terribly. It was on a Pit Boss and I didn't have control of the fire. The second cook was low and slow with a drip pan filled with broth, I cooked it to temp rather than probe tender. Tough. Still Pit Boss I kinda gave up on brisket and mastered pork butt, ribs, and turkey thighs. I also switched to the Kamado Joe Big Joe. I saw this prime packer at Costco and saw Harry Soo's videos, so I decided to give it another try. I even sprayed the brisket with plain water per the video. It was a "home cook" not a "competition cook" It sure was fall apart tender and as far as I can tell, the possible advantage to a low and slow would be more time for smoke. The collagen seemed melted as good as I've ever seen. One day maybe I'll try a low and slow on the Big Joe and get it right to compare.........
  5. Hi folks, This weekend I made my first really good brisket on the Big Joe. I'll give the credit to Harry Soo. I did a "hot and fast cook" with a full prime packer form Costco, only $6.95 lb. I used Guga's all purpose rub the night before and left it uncovered in the fridge. I had the Big joe stabilized at 400 degrees grate temp, and smoked the brisket placed over a couple of big apple chunks per Harry Soo I had a nice bark at 2-1/2 hours with an internal temp of around 170 degrees I used Royal Oak lump and some apple chunks for smoking. Next I wrapped this in foil and placed it in the house oven at 225 degrees, again per Harry Soo, with a Thermo works temp probe. At 205 degrees I checked for "probe tender" and got it at around 210 degrees. This is from the flat side, super tender and the video link shows how it actually folded over my finger! First time! This is from the point side I posted two videos on YouTube to share with my out of town family. I put the links the links below and they were automatically embedded. It is so satisfying to keep learning and experimenting with this Big Joe.
  6. Much better the second time around. Serious Eats dough and sauce recipe. 3 cheese, Mozzarella, Fontina, Parmesan 500 degrees 8 minutes I did a better job stretching the dough on the second pizza, nice thin crispy crust with a great wood fired flavor.
  7. I did this for Thanksgiving. 18lb. free turkey from the grocery store. Guga's all purpose rub on the bird for two days in the fridge (loosely covered with wax paper). Covered in softened butter before roasting. A tray of veggies under the bird with some chicken broth to keep it from burning on the star accessory grate. Rack on top position. 350 indirect cook to 155 in the breast, accounting for carryover cooking. Took about 3 1/2 hours We had NO leftovers! juicy and amazing. Thank you Guga
  8. I have no idea, but it seems to work fine without any additional equipment.
  9. "Good first attempt - they'll only get better. " Thanks..... Second try, much much better! The dough recipe made three pizzas so I defrosted the third dough ball and followed these instructions on YouTube to do the stretch. It worked out way better but I still need a bunch of practice. 500 degrees, crispy and chewy. I used my leftover cheese and some basil with some olive oil as well. https://www.youtube.com/watch?v=eF685-HloAM&t=6s This is way too much fun. Next, a small half brisket from the farmer's market for tomorrow's dinner. ( I got the point half) Getting up early!
  10. OK, I need some practice. I set up the Big Joe with my deflector plates on the star accessory rack lower level, and the pizza stone on three iron pipe fittings I found at the hardware store, per John Setzler"s video. (Thanks John!) Next time I think I'll put the star rack on the top level. The bottom crust on the first pizza was pretty charred, but the flavor was really good. It took about 6 minutes, one turn at 3 minutes. The second pizza was a white pizza, but the stone was even hotter so I took it off earlier for less char on the bottom. My first mistake was that I let the temp get too high, 680. I should have been more patient and dialed it in to around 550 for the dough I was using. My second mistake was not knowing how the hell to properly stretch the pizza dough out! I should have looked at a couple of YouTube videos BEFORE I tried it. I also probably didn't let the dough get fully up to room temp, I needed to give it more than 2 hours to warm up before stretching. My crust was a lot thicker than necessary. In any case the crust was fully cooked, no raw dough, and it was crispy on the bottom, with a really nice chew. I put too much ricotta on the white pizza and that crust was even thicker because I wasn't able to stretch it out enough, but it was delicious anyway. The most important thing I'd like to share was that I used the Serious Eats New York Pizza crust recipe and it was so easy. 30 seconds in the food processor, then 2-7 days in the 'fridge. Amazing flavor and texture with normal bread flour. I should have taken more pics, too busy eating. The two of us ate the whole red pie and 2/3 of the white pie! I can't wait to try this again with a properly stretched out dough and with better control of the heat. https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html BTW I used the recipes for the red sauce and the white sauce from Serious Eats as well and they were awesome.
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