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Posts posted by pmillen

  1. 3 hours ago, John Setzler said:

    It's hard to go wrong with a prime rib (same as a ribeye roast.)


    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…



    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. 16 hours ago, Modds said:

    Take off the side tables and lift it by the table brackets.


    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.

  4. 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.

  5. 22 hours ago, mliebs said:

    I'm curious to know how many people have the KJ and a pellet grill and what your thoughts are.


    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.

  6. 36 minutes ago, deck said:

    So can I cook the flat part by its self?


    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.

  7. On 8/29/2019 at 9:56 PM, MickeyTheShoe said:

    I imagine its safe as it says its all hardwood.


    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.

  8. 16 hours ago, ckreef said:

    The fire needs to be hardwood splits allowed to burn down into coals. That's the only way you're going to get that true live fire smoked flavor profile. 


    I see a lot of videos where they're cooking over rather tall flames.  So that isn't the authentic Santa Maria grilling?

  9. 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.”

  10. 3 hours ago, Red River Smoke said:

    Super interesting, I might have to explore this some more!


    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.

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