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Everything posted by pmillen

  1. It’s been many years since I worked cutting beef at my father’s tutelage (he was the butcher, I was the lackey) but I, too, always thought of them as the same. Then I saw them stacked side by side with differing labels. The meat counter guy used a lot of words to say that they’re different. Then I found this… https://www.reference.com/food/difference-between-rib-eye-roast-prime-rib-9d7eefddd6ece1a5 Still, it's all the same to me, too.
  2. We’re having a dinner party in a few days. I’m asking for help in selecting a cut of meat and the companion recipe. I’d like to serve smoke-roasted beef, preferably a Beef Tenderloin, a Ribeye Roast, a New York Strip Loin Roast or a Prime Rib Roast. Please offer up your favorite recipe– Would you trim the fat to expose more meat to the rub? What rub do you recommend? Dry brine it in the refrigerator? Smoke wood choice? Would you sear it? (I have switched from reverse sear back to searing first or just not searing.) What pit temperature do you recommend? And any other important information. I know it’s bold of me to ask so much and an imposition on you to comply, but I’d kinda’ like to make this cook a winner and I don’t see another way, given the short timeline for trials. NOTE: I couldn’t figure out the best location for this post. I won’t be troubled if a Moderator moves it.
  3. Welcome aboard. I'm looking forward to your contributions. I'm neither an intuitive nor inventive cook but I can follow a well-written recipe. (I need S×S instructions.)
  4. pmillen

    Lifting BigJoe2

    IDK if that's advisable. I think my unpacking instructions specifically warned against it. I assumed that the strap isn't designed to hold that weight and might slip.
  5. pmillen

    Lifting BigJoe2

    You probably don't have time to build one of the Kamado chariots that tjv (a member here) posted in his video - Maybe you can rent a flower pot lifter.
  6. I may like this unit a lot. I hope to find an unbiased review.
  7. Please report back with your thoughts. I'm surprised that more people aren't making their own.
  8. How hot were the coals? Lid open the whole time? Any other important instructions? I'm going to take a run at this. Thanks for turning me on to it.
  9. I've been using the Rock's Stoker for years on a drum and about a year on my kamado. It's manufacturer discontinued. I've not used any others but I read about all of them. If I had to buy one today, I'd buy the FireBoard.
  10. I read, "A cack on the inside" to mean in the fire box, which may not be significant. If you buy it, be sure to insist they include the bellows.
  11. I bake calzones in my pellet pit for 20 to 25 minutes at 400°F, or until the crusts are golden brown. I also brush them with an egg wash (2 eggs beaten with 2 tablespoons water) to aid with browning. EDIT: In my pit the heat and smoke in the smoking zone comes from the top down. I don't use a stone, nor do I turn them.
  12. I have a KJ Big Joe and a Cookshack Fast Eddy PG500 pellet pit (plus some other stuff). I prefer to smoke on the kamado. I can get more of the smoke taste. I don't want it so strong that I burp it, but the pellet pit is a little too mild for me. Adding an ancillary smoke generating device (like the A-MAZE-N-SMOKER) to the PG500 was a horrible mistake. It made skunky white smoke that never improved. I gave the A-MAZE-N-SMOKERs away (I bought two sizes). I use a stoker to control the kamado temperature. I can get fantastic temperature control and all the thin blue smoke flavor I want by adjusting the weight of the smoke wood chunks I add. My pellet pit has an area where I can grill directly over pellet flames. I don't use it. We prefer to grill over charcoal. Kamado Joe has a rotisserie attachment. It's kinda' impressive (but probably doesn't cook any better than using the grates). I've not seen a pellet pit with a rotisserie from the factory. The heavy ceramic kamado retains heat so opening the unit to spritz or whatever doesn't appreciably affect the temperature. I don't know of a pellet pit that can match that, although the Yoder comes close. Even though the Fast Eddy series of pits incorporates a design that makes grease or hopper fires extremely unlikely, the number of reported pit fires in other brands have made me reluctant to leave my pellet pit unattended for any period. I don't worry about my kamado causing a structure fire. Pellet pits require electricity. Users should be cautions in rain or snow. Not so with the kamados. Many pellet pits blow ash and unburned pellet dust around the cooking area. I don't want that stuff on my food.
  13. Did you lay the wood splits on top of lit briquettes? About how long did it take the splits to burn down to cooking coals? Mine has shipped. Yay!
  14. Yep. There are a zillion recipes on the Internet. Just do an Internet search on brisket flat. Pick the one you like best. I'd smoke the other two pieces that are point and flat in the same way I'd smoke a whole packer.
  15. Duh! You're right, of course. Pine has needles. It was a tytpo. Thanks.
  16. We will want to be cautious when dealing with the definition of hardwood. It's any tree that doesn't have needles. So pine is a hardwood and I've been told to not grill or smoke with it. The supplier lists cherry, beech, maple and ash woods. Assuming that's correct, cherry, maple, and ash are fine to cook over or use for smoke. IDK about beech.
  17. Whew! That'll be hard for me to do. So you're suggesting that I cook a little, examine the meat and adjust accordingly?
  18. I see a lot of videos where they're cooking over rather tall flames. So that isn't the authentic Santa Maria grilling?
  19. Thanks for the tips. I've been considering one these things for years and a couple of recent posts here sent me over the edge. I'm really excited to try a few things that aren't quite the same when cooked on my Kamado.
  20. I have a Santa Maria grill on the way. I’ve watched a few video recipes but find them lacking the detail I require for my first few cooks. Where can I find a primer to provide an introduction to Santa Maria grilling? I’m interested in– Do I grill over flame or glowing coals? What should the grate temperature be for searing? (A function of fire size and grate elevation.) What should the grate temperature be for grilling? Anything additional that a novice should know. For me, a non-intuitive cook, ideal instructions would be something like, “To sear your steak, raise or lower the grate until it registers XXX°. After searing, adjust the grate until it registers YYY° for continued grilling.”
  21. I wish you would. Us Moorhead Spuds need to stick together. (Will not be understood by many.) This post has been read a few times but it appears that no one has experimented with it. They're missing a treat.
  22. I bought the Onlyfire charcoal basket for my Kamado Joe Big Joe. I bought it based on price—it was the least costly. It has a divider, fits fine and works fine. I don't know how it compares to other products because it's the only one I've used.
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