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Brave Sir Robin

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  1. From what I've read, that's exactly right. The stall only happens when the cooking temp is fairly close to the boiling point of water, and only if the surface water can freely escape. Moisture can't escape when cooking sous vide because it's trapped in the bag. At higher temps, 350+, the stall doesn't happen, because evaporative cooling can't dissipate energy fast enough to counter the energy being added. So higher temps can allow you to reach your final temperature with less water loss than lower temps. However, it takes time to break down connective tissue, so if you cook too fast, your BBQ will be tough.
  2. I don't think you're asking too many questions. 7 hours for pork ribs that still aren't close to done tells me that your temp is lower than you think it is. I'm not sure why that is, but your temp needs to go higher. The lower your cooking temp is, the longer the stall will be, and the more water will evaporate (unless you wrap). You will eventually get very tender, very dry meat. I would start shooting for temps around 275* in the dome. Even if everything is reading accurately, 275 will not cook most bbq too hot or too fast, unless you have a cut of meat with a ton of connective tissue. Even then, it will probably be only a little tough.
  3. So if you don't call those biscuits, what do you call them?
  4. My thought would be that a grill probe close to the meat will probably be inaccurate while the meat is still pretty cold. But once it starts to heat up, the grill probe is probably accurately reading the environment around the meat, unless it's actually touching the meat. In my opinion, John's advice to only go by dome temp isn't bad advice, but I still like to know what's going on at the grate. I think where people get in trouble with digital probes is that they tend to chase perfection, and make too many adjustments, while the dome thermometer forces you to let things ride for awhile because it doesn't respond as quickly. If you can force yourself not to make constant adjustments, I think the grill probe will give you a more accurate understanding of the conditions. That's just my two cents.
  5. My thought (never used a Big Joe, so take it with a grain of salt) is that maybe your temp in the middle of the grill grate, directly over your deflector, is significantly lower than either the temp in the dome, or toward the edge of the grate where I assume the probe is located. Have you tried running the grill without any meat and measured the temp in the middle of the grate?
  6. Biscuits in the US are like a cross between a scone and a dinner roll. Flakey, buttery, crumbly. Usually not sweet or flavored - although sometimes they are flavored with herbs or cheeses. They are delicious with some butter and honey or jam, or split in half to make a breakfast sandwich. Or covered in sausage gravy like what BGosnell does here. We would call everything on that sheet a cookie.
  7. If you can get a tri tip, it's a terrific cut of beef to smoke. I've only done it twice, but it was delicious. I also really enjoyed the beef back ribs I smoked for Labor Day. Better than the pork spare ribs I've made. Don't be afraid to use the Akorn for things other than smoking. It makes a really good grill and oven. I don't like smoking everything I make. Switch it up with some pizza, or bread, or a stew or roast or something. By the way, how are you liking your ceramic Akorn? I got mine this spring and it's been really good to me. One or two other users have had some quality problems, though.
  8. Poor Mr. KK, having to eat shrimp and scallops (and steak). How does he put up with such treatment?
  9. Wow. I paid $500 for mine (ceramic Akorn) and it's been good to me. That seems like a great deal.
  10. I did beef back ribs today too. First time. They went about 3.5 hours at 250, no wrap, and they were delicious. Tender, but not mushy. I thought they were just right. Our guests were pretty impressed by them. Mine didn't blacken quite as much as yours. I've seen YouTube videos where the ribs come out looking blackened like that. Did you go pretty heavy on the rub? Edit: just looked at your pictures again, doesn't look like yours had any more rub than mine. Interesting...
  11. Yesterday I brewed them in my Aeropress with 190* water, (my typically preferred temp for medium to medium dark roasts). The coffee was flavorful, but a little too smooth, needed some acidity. Today I brewed it at 200*, and that brought out just a little bite and bitterness, and it was really delicious, some of the best coffee I've had in a long time. Having an extra day to de-gas may have helped as well.
  12. We're having a few friends over Monday, planning on smoking some beef short ribs. I haven't made them before. I watched John Setzler's video on making them, and I just have to try it out. I'll probably do pizza one day too, it's been a little while.
  13. Pretty good. Next batch will probably be a little darker - I didn't want to burn them on my first try.
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