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pmillen

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Everything posted by pmillen

  1. Isn't that okay? It appears that Masterbuilt's introductory video shows briquettes being dumped in.
  2. This look ominous– https://www.kcur.org/post/beloved-kansas-city-barbeque-society-turmoil-financial-distress-losing-members#stream/0
  3. Introduction video- https://youtu.be/U6_TyeAEr60 Pricing may be only $750.
  4. That's an outstanding idea! I'm going to copy you. Now, would you teach me how to cold smoke salmon for lox?
  5. Do you notice a trend? I scanned through it for quite a while and didn't see any negatives but for one comment about a grease drip. I didn't read terrifically deep into the thread because I don't care for Facebook and its operating system or the nature of the typical post. They seem narcissistic, "Here's a photo of something I cooked." Those posts offer very little to me save for sometimes generating an idea. Conversely, "Here's a photo of something I cooked" and the recipe contributes to my education.
  6. Welcome to KG. I think your grandchildren will be cooking on that kamado. Please fire it up and show us how it cooks.
  7. They are! A smile to end the evening.
  8. I agree that it would be more user friendly if it were raised about a foot. I've been looking for a good way to do that. A stainless steel table with larger wheels would be ideal.
  9. The temps that you changed and that settled in at around 10 seconds were also even from side to side?
  10. Friendly disagreement with this opinion. I think the contrary; that the food on the rotisserie is cooked by radiant heat. I think that's why it's spun, so the radiant heat "shines" on all sides and if you eliminate the infrared heat you may as well set the food on the grates. EDIT: I'd just keep the lid open.
  11. I've glazed them throughout the cook (about once an hour for a thin glaze) and also a couple of times for the last half hour (thicker glaze). A glaze is usually sugary so don't run the heat up much past 325°F or the sugar will burn. Turbinado can probably go to around 350°F. White sugar tends to get bitter at 325°F. I’m not sure about brown sugar.
  12. A cold ham will spend more time in the pit and will take on more smoke flavor. But it will probably me somewhat dryer. I try to start with a fairly warm one. I sometimes leave the inner plastic or foil covering intact, place the ham in large container, cover it with hot tap water and set it aside for 45 minutes. I drain it and cover it again with hot tap water and again set it aside for another 45 minutes. I’m tempted to sous vide it at 120°F or so as the warming step.
  13. Smoke it in a shallow pan that will catch the drippings. Since they're cured ham I let them sit out until they're at room temperature and then smoke them. Set it on a rack to keep it out of the rendered fat. Smoke it at 275°F with hickory if it hasn't been smoked. Use something milder, like cherry, if it's been smoked. It should take about three hours. It's susceptible to drying out if you smoke at a low temperature for a longer time. It's fully cooked already. You're just reheating it for serving, so pull it from the pit when its internal temperature hits 140°F. You can glaze it during the last half hour if you've a mind to. EDIT:
  14. I live in Omaha. I steer clear of their products. If they get your email or telephone number you're in for incessant sales efforts. Their meat isn't graded. Their pricing is Prime, though.
  15. Yeah, I only track the time so that the next time I cook the same thing I know about when it will be ready to serve. The time element I was thinking about is for the carrots and potatoes. Do they go in at the beginning of the cook?
  16. That looks like a winner. Are the carrots, onions & spuds there for the entire prime rib cook? At what temperature and for how long?
  17. I've never made gravy from the drippings, I always use the following method to make au jus. Catch the prime rib drippings. It’s best to use a roasting pan that can go directly onto the kitchen range burners. Warm the captured drippings over medium-high heat and sprinkle in a 1½ tablespoons of flour in two steps, whisking in between. (This is not a thick gravy.) Continue whisking and scraping the fond free. After a couple of minutes, drizzle in 2 cups of cold beef broth. Raise to high heat, bring to a boil and it’s ready. But I think that with a minor tweak it will be gravy.
  18. I've not tried it, but I always season them and put them back in the refrigerator. 24 hours wouldn't hurt. I'd have to find a salt free rub if I gave them a salt rest. EDIT: I can't locate beef ribs with a thick, even layer of meat. So the thin areas get somewhat overcooked if I take the thick layers to my desired temperature. A compromise results in somewhat undercooked "stringy" meat.
  19. I smoke-roasted the ribs on a Karubecue C-60 but the recipe should work on any pit or Kamado. Ingredients Beef ribs Your favorite rub Directions Trim off fat and sinew Don't remove the bone-side membrane, it holds the ribs as a unit Apply rub to the meat side only Don't season the membrane side, it appears to be impenetrable Refrigerate for a couple of hours Preheat pit to 250°F Smoke-roast until internal temperature (IT) is 202°-204°F Serve It's pretty simple. I had a bit of a problem deciding when they should be pulled from the pit because the meat varies in thickness. Short ribs (6.6 lbs.) Trimmed to 5.9 lbs. Seasoned and rested. Ready to cook. Direct from refrigerator into the pit. Done. I pulled a bone and took a bite. They were pretty good. A great "beefy" taste, tender but a bit "stringy".
  20. I write to companies that have treated me badly. I send a certified letter, return receipt requested, to the company president in order to be certain that it doesn’t get delivered to some middle-management functionary. I’m fairly confident that the address you want is– Bobby Brennan, President Kamado Joe 5032 Milgen Court Columbus, GA 31907 Be polite.
  21. I'm certain that I would break more clays if I had a more expensive shotgun.
  22. I smoke-roasted this in a Karubecue C-60 stick burner but previous cooks were done in a Cookshack Fast Eddy PG500 pellet pit. I think it would cook up well in a kamado. It's the best thing I've ever cooked. I doubled the recipe for a dinner party. Ingredients One bone-in pork loin roast 2 tablespoons Dijon mustard 2 teaspoons dried thyme leaves 2 teaspoons dried sage leaves 1 teaspoon garlic powder Salt and pepper to taste Optional Pan Sauce ¾ cup dry vermouth or white wine 1 cup water Salt and pepper to taste Instructions 1. Trim off unneeded fat and silverskin to expose the meat to the rub. 2. Rub the roast all over with mustard. Sprinkle it with the thyme, sage, garlic, salt and pepper, patting so the seasonings will adhere. 3. Put the loin back in the refrigerator for a couple of hours. 4. Preheat pit to 350° F. 5. Place the loin in the pit, bones down, until it reaches an internal temperature of 145° to 150° F. 6. Remove the roast from the oven, place it on a cutting board, tent it with foil, and let it rest for 20 minutes. Meanwhile, if desired, make a pan sauce 7. Place roasting pan over high heat. 8. Add the vermouth and water. 9. Bring to a boil, scraping up all the browned bits. 10. Continue to boil until reduced by about half. 11. Slice the pork into chops and serve, drizzling each serving with the pan juices.
  23. I didn't have a 7/16-inch bit and no time to go buy one. So I routed the cables alongside the firebox tailpiece (where the heat enters the pit). I got inconsistent FireBoard readings. I may have overheated the cables or pinched them. As a result, I pulled the FireBoard probes and used the instant read thermometer that comes with the KBQ. This photograph is from the Owners' Manual. The cook went well without a leave-in thermometer.
  24. I did some tests with my Fireboard probes and a hole gauge. The probe cable small end diameter is 5/16-inch. A small end and a probe cable require a 3/8-inch hole. A small end and two probe cables require a 7/16-inch hole. It’s likely that I’ll often have two food probes and a pit probe in use, so I concluded that I’ll need a 7/16-inch hole. That’s too large for the front corners. I’ll drill a new 7/16-inch hole in the top, slightly to the rear of the control knob. I welcome your thoughts.
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