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Everything posted by pmillen

  1. It seems to me that the first firebox wouldn’t have fit if that were the case.
  2. I'm guessing that you have the wrong firebox. I'm also guessing that you didn't buy it your KJ from a local dealer. My third guess...it's either for another KJ or a newer vintage made a firebox change from yours.
  3. Yep. That's what I use. I have nickel plated cast iron pans that shine like a new penny nickel when I clean them with the creamy Barkeeper's friend.
  4. There's very little blood left in slaughtered beef, if any at all. The red liquid she see is water carrying myoglobin protein, it's not blood. The iron in myoglobin turns red when its exposed to air and it oxidizes.
  5. This, I believe, is the greatest downside to pellet grills (I still cook on my PG500 that I've had since 2012). You may want to read this post that generated a bit of discussion–
  6. Thanks for taking the time … to offer your thoughts, @acr. I’m sorry that I didn’t make myself clear when I asked if I should be waiting an hour for the BJ ceramic to heat up. I was addressing @Chris Topher's Statement that waiting for the soapstone to heat isn’t an extra delay because “one would normally heat soak for about an hour anyway.” I wasn’t commenting on soapstone’s thermal mass—slow to heat, slow to cool.
  7. Help me understand what you mean by this. When the lid thermometer reaches my desired temperature, should I be waiting an hour for the BJ ceramic to heat to same?
  8. Good info for me, here. I have the same debate. Based on the preceding, I lean toward the soapstone, but an hour to heat it properly? Geez!
  9. The Yoder is an excellent unit. Owners need to be aware that it takes a lot of pellet burning to get all that "substantial" metal up to temperature. Downside: Their reputation for high pellet use. Upside: They don't have a significant temperature drop when opening for basting and such. (If you're lookin' you're still cooking'.)
  10. I'm no longer a fan of the reverse sear. I'm back to my original method of searing first. Here's one of John Setzler's excellent videos on the subject. You can't go wrong if you follow this.
  11. It's not just the newer pellet units with this configuration. I first became aware of the Cookshack Fast Eddy PG500/1000s in 2012. That design is what attracted me. IDK when they started building them but the configuration isn't particularly new. It has been uncommon.
  12. How hot? I often cook chicken at 425-450°F for crispy skin.
  13. You used that red sled to drag your kamado over the snow? It appears to be a very nice setting. A fantastic looking steak. Did you add smoke wood to the charcoal?
  14. @moloch16, is that enough marinade for a spatchcocked six-pound chicken? Do you just rub it on the bird and put the bird in a bag? How long do you marinate it? How frequently do you baste?
  15. True. My household would be categorized as a light user. It will probably outlast me. @John Setzler, on the other hand, is probably a heavy user, but not commercial user level. He has a two-year warranty. I'll be watching the longevity.
  16. That Pepper Stout Beef recipe was first posted by Larry Wolfe on the Weber Forum (charcoal) many years ago. It has been re-posted on probably every board since (sometimes with minor variations). Anyone who hasn't tried it...should. It's still available on his blog, The Wolfe Pit.
  17. Try pulling it and making tacos or spicing it up a bit with stewed peppers and such and making a sandwich on a Kaiser bun. Do a search on pepper stout beef (Larry Wolfe's recipe) for hints on jazzing up that leftover beef for sandwiches. Or just slice it thin for luncheon meat sandwiches.
  18. I'm really interested in this. At home, we prefer steaks over charcoal. But we have great memories of what we think were better steaks cooked over campfire flames. Can you direct me to any posted cooks where you cooked over wood flame?
  19. I agree. Mine have to go to 195-205° before they probe as tender as I want.
  20. No wonder that was foreign to this midwesterner.
  21. No...I'm not very tough, about a month ago I got the hell pounded out of me by a little muay thai practitioner that I seriously outweighed. I was just trying to define “chirping.” I think it’s sport-specific jargon. And I’m also not sensitive to disagreement if it’s delivered properly. However, I am sensitive to condescension. But as I wrote, "I'm good." It's well behind me and not worth my dwelling on it.
  22. Okay. Sorry. I overreacted to, "Do you really believe..." in much the same way I might overreact to your saying, "Really? You found my post to be..." To me, they don't read as though they have a neutral attitude. I spent about 40 years playing hockey and a quite a bit of time in dojos (still would, except for the recent social distancing requirements). I associate those phrases with "chirping". You say that wasn't your intent, so I'm good. I hope you are, too.
  23. Okay, Dave, you're right. I was wrong. I thought that they required grain feeding for "finishing". To the best of my knowledge, in my father's custom butchering shop in Nebraska, all of the better cuts came from grain-finished beef. It would help me and my adrenaline supply if you would lighten up a bit when you disagree. As my father used to say, "Honorable people can disagree honorably."
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