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KJTerp

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Everything posted by KJTerp

  1. looks great! i agree with you that while brisket is BRISKET, for my go-to beef smokes, I go with chucks, cheaper, easier to find, easier to scale for a crowd (I can fit two chucks on the main grate and then 2 more on the expander, instead of one bigger brisket), and they take so much less time, allowing me to get the beef done, and have enough coal left over in the box to ramp up temps and get right to burgers and dogs. I'm not saying i'll never do brisket again, I'm just saying that i'll do a lot more chuck roasts in my life than I will briskets
  2. I would also vote for a weber kettle HOWEVER You probably couldnt go wrong with a PK or PK360 either
  3. As promised. Thawed out a 5# slab of pork belly late last week. PB was from costco, so skinless. Cut it in half, scored the fat layer, and rubbed half with Lanes Sweet Heat, and the other with Lanes Q-Nami, wrapped in plastic and put in the fridge overnight. Put on the smoker at 250 for about 5 hours, pulled at IT of 175-180. Bumped up the temp in the last hour to tighten up the outside a bit, since the temp had been creeping up and down a bit anyway. Was a damn fine birthday meal, and has made some damn fine breakfasts since.
  4. Thanks everyone. They were rubbed up and wrapped up last night, going on around 1245-1. I'll make a new post with photos later if I remember
  5. Hiya everyone. I have a nice 5lb piece of skinless pork belly, that I'm thinking about smoking up for my birthday (bday is thursday, but cooking friday). I've done pork belly burnt ends style before, but this time I'm thinking about cooking up the whole slab, as one, maybe two piece(s). I'm asking for advice on time and temp mainly. I think I may go with two pieces, one with a sweetheat kind of rub, and one going in another direction to be determined later. Does it make sense to just go indirect on it for a while, or do you think that's a bad idea. I'm also open for other suggestions, I have a JT, if that helps anyone with their ideas. Thanks!
  6. It is a tight squeeze to be sure. I have seen people drape them over a foil wrapped brick, or a rib rack in the past. I have done a full packer on mine, but it was a very very small brisket I saw and snapped up. I basically lucked into it. That all being said, you could probably split the point and the flat and cook it like that, if you have an extender rack, or cut a piece off of the flat, freeze it and smoke it later. Or, you could do what I do now, and not smoke brisket, but smoke chuck roasts instead, cheaper and easier and a whole helluva lot quicker to boot.
  7. Welcome to the group Jason. It looks like you're already well on your way! Tell you what, I'm sure I speak for everyone here, when I say we'll trade BBQ tips for dessert/pastry tips from your better half.
  8. I like quesadillas, you just use whatever shredded cheese you have on hand, maybe a little BBQ sauce if youre feeling frisky, chop up some cherry tomatoes in there, some scallions. I also sometimes treat it like bacon, warm it up in a pan (not like, fry it, just slowly warm it up). and have it on the side with some eggs and toast (or biscuits) I bet you could make some sort of bastardized sausage gravy with it, if you just made the white gravy with butter/flour/milk and folded in chopped brisket too.....OH MAN IMMA GO DO THAT
  9. I second keepers advice. I wouldn't go trying a full packer for my first cook. Load up the box and play around with it for a day, and make your first cook something easy, like hotdogs and hamburgers, OR, OR OR this, this is a great recipe and I make it all the time: https://www.seriouseats.com/recipes/2012/05/grilled-italian-sausage-with-sweet-and-sour-peppers-and-onions-recipe.html My first time (hehe), i loaded up the box (oof) and started a small fire and tried settling in on the low slow temps for a bit, then opened up for 375-400 for chicken. It's much easier to gradually increase temps than start high and work down (which is nearly impossible), the biggest difference you'll notice is how slowly temps change, but how much easier it is to hold it there once you arrive.
  10. I'm all for it every once and a while. It's a nice change of pace to be sure.
  11. I'd eat this pizza all day. You know what they say about bad pizza? Its pizza
  12. I (or my family) have had a foodsaver for 20+ years. When I moved out, I bought them the upright model, which they love, and took the oldschool white basic model with me, which I promptly broke while moving, I since replaced it about 5 years ago and its been chugging along ever since. I have minimal complaints, other than running out of bags at the worst possible time. Some tips! Because I'm procrastinating before a call this morning! I always seal the ends of the bags with two lines, about a half inch apart. That gives you some redundancy in case a seal fails for whatever reason. If its something I really really like, I'll do three. If you have a big pile of stuff (like a pile of chicken thighs), I make a test bag for the size i'll need for all of them, and then make all of the bags first. Fold the top of the bag over before you load up, so moisture doesn't get where the sealing happens, otherwise the seals will suck or fail Some (like my father) like to use the smallest possible amount of bag. That's all well and good, but nothing sucks more than sucking two tablespoons of chicken juice into the pump to save one inch of bag. Make sure whatever youre foodsaving is as dry as possible before going into the bag. See above for why thats important. I never foodsave liquids unless theyre frozen. I put them in tupperwares, freeze them solid, and then foodsave them. That's also good for portion control, or recipes. "I need two cups of chicken stock, oh hey look its this neat pile of stacked blocks of 1cup, 2cup and 1/2 cup chicken stock in the freezer."
  13. KJTerp

    Which KJ?

    I agree with John. With good planning, a classic should fit your needs for these rare events with large groups. While I haven't served 30 people at a time off of my classic, I have made enough food off of it to serve 30 people (because leftovers are king at this house). If it were me, I would get a classic, either 2 or 3 depending on your budget (and what John rec's, I have a C2). and an extender rack so you could do like, 4 chuck roasts, or a bunch of ribs. With the money you save, buy a decent gas grill for hot dogs, hamburgers, chicken pieces, vegetables (as Fbov) says, and/or get something like a PK360.
  14. Our local costco sells these in a cryovac pack. I've picked them up once, tossed them in a sample of argentina seasoning from AGC, and did them hot and fast on my ::gas:: grill, they were pretty good, and i'll do them again one of these days on the joe
  15. Ive been hovering around a 360 for some time as well. One day
  16. Like is said above, i use the parchment for the launch, and pull it about a minute or two later. If that makes my pizza less "artisan" and perfect, then so be it, it tastes fine to me. I doubt that the best pizza i could ever make would touch or even come close to touching a pizzaïolo's, and I'm guessing thats true for 99.99% of the people here. But sure, tell me im wrong I dont really care.
  17. This is what I do too. Its much easier than farting around with cornmeal, plus, you can prep a bunch of pies on the parchment on the counter, slide them onto the peel and launch
  18. I have a stainless steel one we registered for when we got married, its basically a gigantic saucier pan. It works...fine, but i have a glasstop stove, so a huge cast iron one is not a great idea for us (just using my 10 and 12 inch pan on there terrifies me) if i had gas and/or wanted to do wokstuff on my joe, I would head directly to the nearest Asian grocery and buy the second cheapest carbon steel wok there, and barring that, a restaurant supply store
  19. One of the toughest healthiest people I work with came down with this and it knocked her down in the dirt for four weeks straight. She's fine now but it was in her own words "the worst time of my life"
  20. Gotcha, something like the old WW2 P-40 tigershark scheme would look pretty awesome
  21. There is nothing like tying yourself onto a big red
  22. Did you ever put a logo on there? The craftsmanship is top notch but I know I would go bonkers trying to think of something clever for all that space.
  23. I have had both, racoon is solidly ok, and takes nicely to braising, im sure with enough honey hog rub or something similar it would make an interesting joetisserie photo Nutria over charcoal hot and fast is......interesting. Lets just call it interesting. I was glad we had tortillas and radishes and that green hucatero (spelling massacre) hot sauce.
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