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Everything posted by pmillen

  1. Dang! I suppose that's where I saw it. I wonder how the reviewers even found out about it.
  2. I think I saw, in a video, that the two top shelves fold down flat against the back of the cooking area so as to not interfere with large items being smoked. Someone please show me how that is done. The Owners' Manual doesn't address it. I can't seem to accomplish it.
  3. I don't think that charcoal provides only heat. I think that various woods provide different tastes or at least same taste at differing strengths. However, that doesn't make much difference to me since I almost always add smoke flavoring wood chunks. The only time I skip wood chunks is when grilling. Then the renderings from certain meats drip onto the coals and provide the flavor we want. So, I'm in John Setzler's camp. And, like @Larrsz, I'm also concerned with the lump size.
  4. Remember these ads for My Sin perfume? I'd name that cat Lanvin.
  5. Ingredients 2 Chicken half breasts cut into ½-inch strips Marinade Ingredients 1½ Tablespoon of Italian Fusion Seasoning 1 Cup of garlic infused extra virgin olive oil ¼ Cup of balsamic vinegar Directions 1. Marinate the chicken strips for at least an hour (longer is fine) 2. Preheat the Masterbuilt 1050 to 400° with apple chunks in the ash basket for smoke. 3. Grill on Frog Mats until the internal temperature is 160° 4. Flip after 8 minutes 5. I grilled for 16 minutes and the IT was slightly over 160° Note: The 1050 registered 400° but my Fireboard, with the temperature probe within an inch of the Masterbuilt’s probe, but close to and pointed at the cold food, registered closer to 360-365°.
  6. Welcome to KG. I love PEI. I caught the biggest steelhead I've ever caught in your river. As I recall, someone told me that's the only place on the island where you'll find rocks.
  7. During my burn-in I noticed that my Fireboard on the middle shelf consistently registered 8°F lower than the MB 1050. It's easy to compensate for that if I feel the need to. My first cook was beef ribs right after the 400°F burn-in. I chased the temperatures a bit... My second cook was a couple of meat loaves. Again, I chased temperatures until I realized that the wind was blowing into the exhaust port and cooling my Fireboard probe... After I moved the pit to block the wind, the Fireboard temperature settled in just fine. The fluctuations after that were due to me opening the 1050 to probe temperatures, add BBQ sauce and move the probe to another loaf. I'm rather happy with it. I'll add more wood to increase the smoke flavor, but I need to do it in small steps because we don't like oversmoked food.
  8. From page 9 of this thread– I bought a 1050 last week. I did the initial burn-in with a few old Kingsford Original briquettes and some no-name lump on top of that. The Kingsford briquettes made quite a lot of ash (no surprise there) and a number of lump shards fell through the large grate openings without burning. The shards didn't burn because of– ● The amount of briquette ash ● The short cook duration The hope is that it's immaterial whether they burn in the fuel column or in the ash pot when hot coals fall on them. That's not necessarily true on short cooks (like my initial burn-in or when cooking chicken breasts). Consequently, I made the common grate modification– . I cut two of these to fit. And I laced it into the grate to make the openings half-size.
  9. Yeah, Regina is nothing but a few log cabins and mud all around...
  10. Welcome aboard. You live in what I think is one of the most underrated cities in the world.
  11. That looks like a fine meal. A nice treat for the Mrs.
  12. pmillen

    Tomahawk Steaks

    @Graham, you wrote that "tongue in cheek" but I "get" your point. "We eat first with our eyes." The tomahawk steak is impressive and is a huge part of the presentation. I'm not immune to that. I've done similar... For years I sliced tenderloins and rib roasts with this plebeian 40-year old Chicago Cutlery knife. But I switched to this beautiful slicer because the knife is part of the presentation. It doesn't slice appreciably better.
  13. pmillen

    Tomahawk Steaks

    No offense, @Graham, but I don't see the allure of the tomahawk or hatchet ribeye. I think it's all marketing hype that people buy into. Tomahawk steak or Hatchet Rib Eye, I first heard the terms...maybe five years ago. They're just a fancy way of trying to rename what, for 100 years, has been called rib steak. The rib “eye” is a long round part of a beef that you can “roll” out of the front quarter by separating it with a knife. You get boneless rib eye steaks if you slice it before you cook it. If you roast it first and then slice it, you get prime rib, also boneless. When you don't roll it out, but saw the steaks directly from the quarter, you get a rib steak (with a rib bone). When you look at a rib steak, you can see the round part that would have been a rib eye, but you also see an extra triangle of meat. Rib steaks are cheaper than rib eyes by the pound but usually it’s about the same price per steak. The butcher knows a rib steak is not all meat and reduces the price per pound because of (1) the bone in there and also (2) because cutting with the band saw, rather than with a knife, is less labor intensive. So, it appears that you get that meat triangle free. But wait…there’s more. When butchers rename them as “hatchet style bone in rib eyes” or “tomahawk steaks”, they can raise the prices. Pay more if you want to. But I don’t “get” it.
  14. Holy cow! After reading the recipe, this looks better than I thought it would. It's a winner!
  15. @daninpd, I'd "Give it a go" too, but I'm not a creative enough cook to estimate the recipe steps. May I impose on you to publish something like a recipe in the <Recipes> <Pork Recipes> section? You know what I mean; preheat the kamado to XXX°, rub the pork with..., cook the tenderloin to an IT of XX°, and glaze with a XX/YY mix of peach and currant... I'm sure that the information you provided is adequate for the other members here, but I'm kinda' a dope.
  16. So those "large chunks" burn in the chute and finally fall into the ash bin when they're small enough to pass through the openings? Do you notice if any ash migrates into the cooking chamber?
  17. @chalukthis makes sense to me. I may opt for the 1050 for the occasional capacity requirement.
  18. Into the charcoal chute or into the ash box?
  19. Rubbed with Worcestershire sauce and my favorite brisket rub. Smoke-roasted at 250°, indirect with a bit of hickory smoke wood and a pan on the X-bracket to catch the renderings. I figured six hours. It took about seven to get to 205° IT. I kept telling Marcia, "It's done when it"s done." It was quite good. We're not a fan of bark. We consider it just overcooked meat. But it was tolerable. Not our favorite but we'd do it again. We may try it without the rub.
  20. Eric, please share this recipe. It looks perfect.
  21. I looked and looked and couldn't locate the food safe text. I'm not very bright, so I obviously missed it. Please point it out to me.
  22. Here are the thoughts that readily come to mind. It’s all related to difficulties in getting the results I want when I reverse sear– I get a more controllable sear (better sear) when searing raw meat as opposed to cooked meat. When I’m trying to reach a specific IT for serving, it’s much easier for me to do that by searing first and then finishing the steak with indirect heat. I think that searing after smoking burns off the smoke flavor that is only on the meats surface. Meathead Goldwyn writes (apparently quoting Dr. Blonder), “Smoke includes as many as 100 compounds in the form of microscopic solids including char, creosote, ash, and phenols, as well as combustion gases that include carbon monoxide, carbon dioxide, nitric oxide, syringol, and liquids such as water vapor and syringol, an oil.” What happens to them when they’re exposed to searing heat in the direct-zone? One at a time– Char . . . . . . . . . . . . . . It’s what’s left behind if wood is burned without adequate oxygen. Wood char is charcoal. Searing the meat will burn off the char. Creosote. . . . . . . . . . . It burns as anyone who’s had a chimney fire will tell you. So, it burns off during searing. Ash. . . . . . . . . . . . . . . It’s not combustible. It stays behind after searing. Phenols . . . . . . . . . . . Phenols will sublimate and boil off at searing temperatures. Carbon monoxide. . . . It’s a gas. If it hangs around the meat, it’ll burn and become carbon dioxide. Carbon dioxide. . . . . . It’s a gas. I doubt that it stays with the meat but if it does, it’s without odor or taste. Nitric oxide . . . . . . . . It’s a gas. It’ll burn and become nitrogen dioxide. Syringol. . . . . . . . . . . It ignites at about 285°. Searing will burn it. Syringol oil . . . . . . . . It's a mix of syringol and water. The water evaporates and the syringol burns. So, smoke flavor sitting on the meat’s surface is hit with our searing heat and all but ash boils or burns off.
  23. @Donnie_Brasco_9 , on this site the search engine can be your friend. Search on sear, reverse sear, lighting charcoal or anything that you think might show you some previous discussion(s) on your topic of interest. Having said that, here's John's take on steak searing. Like him, I'm not a fan of the reverse sear.
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