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MarkQC

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  1. Like
    MarkQC got a reaction from Mr.Chlorine in Bought my first brisket and about to do John’s Texas style cook, some newb questions   
    Here are the pics and I couldn’t be happier on how it went. I couldn’t have done it without John Setzler’s videos.
     
    I don’t think my smoke ring is that great, wondering if I needed more chunks, I had a bunch of small pieces on top and a really full load of charcoal, but the taste was great regardless.
     
    Full packer 12.5 pound brisket rubbed with even mixture of coarse salt/pepper, smoked with Pecan wood chunks. 225 for the first 7 hours, spritzed with Apple Juice for 1 hour every 15mins, another 3-4 or so hours at 225, double foil wrapped around 170ish, I was getting worried about dinner getting on the table too late and I upped temp to 250, and then 275 for the remaining or or so.
     
    Removed the point, cut and mixed with bbq sauce and placed back on the smoker.
     
    Double foiled wrap the flat and towel wrapped and placed in cooler.
     
    Along with 
     
    Smoked Mac’n cheese with Bacon
     
    Roxy’s kicked up coleslaw
     
    Horseradish Mayo
     
    Costco rolls
     
    Cherry coke
     
    Tequila/Cointreau Margaritas
     
    Costco Carrot cake
     
    I didn’t feel like re-sizing all my photos, you can see my Imgur links, I’m open to constructive feedback, gotta keep learning.
     
    https://imgur.com/a/EfnKcpa
     
     
     
  2. Like
    MarkQC got a reaction from Blusmoke in How many full racks of baby back ribs could you fit in a Big Joe without a rib rack? And recipe   
    They came out great, everyone loved them but they did dry out a little, so I guess they were overdone and everyone enjoyed them more when I re-applied sauce to them after the cook, I guess I’ll do that from now on regardless of the recipe.
     
    they were not fall off the bone but very easy to eat.
     
    I used John’s pork rub, I cooked them at 250 for 2.5 hours unwrapped with deflector plate at lowest position but it pan of liquid in between, not sure if that would have added more moisture?
     
    i sprayed them with apple juice for the last hour of the unwrapped cook at an interval of 20 minutes to give them a nice bark.
     
    i sauced then and wrapped with a few tablespoons of apple juice and cooked that at 250 for 1.5 hours and then re-applied sauce when I served.
     
    not sure where I should reduce cooking next time, the unwrapped (2.5 hours) or wrapped (1.5 hours) portion?
     
     




  3. Like
    MarkQC got a reaction from sssteel in How many full racks of baby back ribs could you fit in a Big Joe without a rib rack? And recipe   
    10 actually just fits, no stacking! (Pic below)
     
    Just got them on, has your pork dry rub on.
     
    for sauce, I’m considering this which is supposed to be a close copy of our local rib chain called Baton Rouge.
     
    1 cup of ketchup
    1/4 cup of molasses
    1/4 cup of white vinegar
    1/2 tsp of salt
    1/8 tsp of pepper
    1/8 tsp of garlic powder
    1/8 tsp of onion salt
    2 tbsp of brown sugar
    2 tbsp of dark corn syrup
    2 tbsp of onion flakes
    2 tsp of smoke flavour liquid
     
    But this google search shows this molasses based rub has over 3000k positive reviews, so not sure which one to do.
    1/2 cup ketchup 1/3 cup dark brown sugar 1/4 cup unsulfured blackstrap molasses 1/4 cup apricot preserves 2 tablespoons yellow mustard 2 tablespoons apple cider vinegar 2 tablespoons vegetable oil 1 garlic clove, minced 1 1/2 teaspoons chile powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot sauce Pinch of ground cloves Pinch of ground allspice Salt  
     

  4. Like
    MarkQC got a reaction from sssteel in How many full racks of baby back ribs could you fit in a Big Joe without a rib rack? And recipe   
    They came out great, everyone loved them but they did dry out a little, so I guess they were overdone and everyone enjoyed them more when I re-applied sauce to them after the cook, I guess I’ll do that from now on regardless of the recipe.
     
    they were not fall off the bone but very easy to eat.
     
    I used John’s pork rub, I cooked them at 250 for 2.5 hours unwrapped with deflector plate at lowest position but it pan of liquid in between, not sure if that would have added more moisture?
     
    i sprayed them with apple juice for the last hour of the unwrapped cook at an interval of 20 minutes to give them a nice bark.
     
    i sauced then and wrapped with a few tablespoons of apple juice and cooked that at 250 for 1.5 hours and then re-applied sauce when I served.
     
    not sure where I should reduce cooking next time, the unwrapped (2.5 hours) or wrapped (1.5 hours) portion?
     
     




  5. Like
    MarkQC got a reaction from buckleybj in How many full racks of baby back ribs could you fit in a Big Joe without a rib rack? And recipe   
    Problem solved, made the second sauce for today’s meal and will make the first sauce for the leftovers tomorrow!
  6. Like
    MarkQC got a reaction from Ron5850 in How many full racks of baby back ribs could you fit in a Big Joe without a rib rack? And recipe   
    10 actually just fits, no stacking! (Pic below)
     
    Just got them on, has your pork dry rub on.
     
    for sauce, I’m considering this which is supposed to be a close copy of our local rib chain called Baton Rouge.
     
    1 cup of ketchup
    1/4 cup of molasses
    1/4 cup of white vinegar
    1/2 tsp of salt
    1/8 tsp of pepper
    1/8 tsp of garlic powder
    1/8 tsp of onion salt
    2 tbsp of brown sugar
    2 tbsp of dark corn syrup
    2 tbsp of onion flakes
    2 tsp of smoke flavour liquid
     
    But this google search shows this molasses based rub has over 3000k positive reviews, so not sure which one to do.
    1/2 cup ketchup 1/3 cup dark brown sugar 1/4 cup unsulfured blackstrap molasses 1/4 cup apricot preserves 2 tablespoons yellow mustard 2 tablespoons apple cider vinegar 2 tablespoons vegetable oil 1 garlic clove, minced 1 1/2 teaspoons chile powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot sauce Pinch of ground cloves Pinch of ground allspice Salt  
     

  7. Like
    MarkQC got a reaction from KismetKamado in Go to recipe for Montreal Smoked Meat   
    Sorry, I take it for granted that here in Montreal that Smoked Meat is synonymous with Montreal style smoked brisket.
     
    I will be cooking on a Kamado Joe II.
  8. Like
    MarkQC got a reaction from KismetKamado in Go to recipe for Montreal Smoked Meat   
    I’ve seen several different recipes posted on various forums, is there a specific one that is known to be thoroughly tested and that you recommend I try.
     
    I like using John Setzler’s recipes as a reference but I didn’t see one for Smoke Meat, and I’m from montreal so it’s gotta be good
  9. Thanks
    MarkQC reacted to &roid in Can I get wood oven quality pizza with just stone and without DoJOE?   
    The issue with using a a Kamado and a pizza stone is that it's very hard to balance the heat to the base (from the stone) with the heat to the topping (from the dome).  The only way to do this really is to dial back on the heat a bit.
     
    Now, there's nothing at all wrong with this - you can make some fantastic pizzas that way - but you won't be able to do the sort of ultra-short bake times you can get with a wood fired oven or something like the Blackstone pizza oven.
     
    It really comes down to what sort of pizza you're after - a thin Neapolitan style with leoparding and a cook time of 60-90 seconds just won't be doable, but a thicker style pie or a pan pizza would be totally within your Kamado's capabilities.  
     
    I don't own a DoJoe but the idea of them is to overcome some of the dome heat loss caused by opening and closing the lid which I believe they do a good job of.  However, they are limited to around 700F which for me isn't enough to move properly into the Neapolitan zone of 900F or so.  If that's the type of pizza you are after then you need to be looking at a dedicated oven (Ooni, Pizza party Ardore, Roccbox, etc).
  10. Like
    MarkQC got a reaction from Bgosnell151 in Bought my first brisket and about to do John’s Texas style cook, some newb questions   
    Lol, that sounds good though, honestly I could have put that point in a bowl of cereal and it would have still been amazing.
  11. Like
    MarkQC got a reaction from Golf Griller in Bought my first brisket and about to do John’s Texas style cook, some newb questions   
    Here are the pics and I couldn’t be happier on how it went. I couldn’t have done it without John Setzler’s videos.
     
    I don’t think my smoke ring is that great, wondering if I needed more chunks, I had a bunch of small pieces on top and a really full load of charcoal, but the taste was great regardless.
     
    Full packer 12.5 pound brisket rubbed with even mixture of coarse salt/pepper, smoked with Pecan wood chunks. 225 for the first 7 hours, spritzed with Apple Juice for 1 hour every 15mins, another 3-4 or so hours at 225, double foil wrapped around 170ish, I was getting worried about dinner getting on the table too late and I upped temp to 250, and then 275 for the remaining or or so.
     
    Removed the point, cut and mixed with bbq sauce and placed back on the smoker.
     
    Double foiled wrap the flat and towel wrapped and placed in cooler.
     
    Along with 
     
    Smoked Mac’n cheese with Bacon
     
    Roxy’s kicked up coleslaw
     
    Horseradish Mayo
     
    Costco rolls
     
    Cherry coke
     
    Tequila/Cointreau Margaritas
     
    Costco Carrot cake
     
    I didn’t feel like re-sizing all my photos, you can see my Imgur links, I’m open to constructive feedback, gotta keep learning.
     
    https://imgur.com/a/EfnKcpa
     
     
     
  12. Thanks
    MarkQC reacted to KismetKamado in Bought my first brisket and about to do John’s Texas style cook, some newb questions   
    The entire meal sounds delicious!
  13. Like
    MarkQC got a reaction from Bgosnell151 in Bought my first brisket and about to do John’s Texas style cook, some newb questions   
    Here are the pics and I couldn’t be happier on how it went. I couldn’t have done it without John Setzler’s videos.
     
    I don’t think my smoke ring is that great, wondering if I needed more chunks, I had a bunch of small pieces on top and a really full load of charcoal, but the taste was great regardless.
     
    Full packer 12.5 pound brisket rubbed with even mixture of coarse salt/pepper, smoked with Pecan wood chunks. 225 for the first 7 hours, spritzed with Apple Juice for 1 hour every 15mins, another 3-4 or so hours at 225, double foil wrapped around 170ish, I was getting worried about dinner getting on the table too late and I upped temp to 250, and then 275 for the remaining or or so.
     
    Removed the point, cut and mixed with bbq sauce and placed back on the smoker.
     
    Double foiled wrap the flat and towel wrapped and placed in cooler.
     
    Along with 
     
    Smoked Mac’n cheese with Bacon
     
    Roxy’s kicked up coleslaw
     
    Horseradish Mayo
     
    Costco rolls
     
    Cherry coke
     
    Tequila/Cointreau Margaritas
     
    Costco Carrot cake
     
    I didn’t feel like re-sizing all my photos, you can see my Imgur links, I’m open to constructive feedback, gotta keep learning.
     
    https://imgur.com/a/EfnKcpa
     
     
     
  14. Thanks
    MarkQC reacted to WoodyT in Bought my first brisket and about to do John’s Texas style cook, some newb questions   
    q1 ... No just the Top 
    q2  ... Up to 3 hours
    q3  ... You can use what you have 
    q4  ... Pecan or Apple.. Be sure to Place your Wood Chunks under the Charcoal 
    q5 . Spritz every 30 mins with Apple Juice or Water until Bark Sets (passes the Scratch test) then wrap cook until toothpick tender 
    q6  ... Yes.
     
    Everyone has their Secret Recipe to Cook Brisket and you will have to Find what you Like Taste and Cooking Wise and Every Cook is different.
    Competition Brisket is Different from Back Yard Brisket 
     
    Have Fun an Enjoy .
     
    Toyse

     
     
     
     
  15. Like
    MarkQC got a reaction from JDEaston in Are Weber Wood Chunks decent and which of the 5 available options are a must have?   
    Thank you, I was trying to avoid buying all 5 flavors that Weber sells (Mesquite, Cherry, Apple, Pecan, Hickory), I wasn’t sure if I should start with one general flavor that works with everything and learn the ropes or just dive straight in and order all 5 flavors.
     
    I do know that I want to smoke my first brisket next.
  16. Thanks
    MarkQC reacted to freddyjbbq in Can you (do you) smoke your burgers? Is it preferable ?   
    hi Mark, 
     
    to clarify, when you say "smoked" i'm reading that you mean a very low temp, indirect heat for a longer period of time and not necessarily adding a smoke profile/flavor to your burger or steak?
     
    here is my 2 cents on the matter FWIW:
     
    Burgers:  on a kamado (depending on thickness) i usually cook them at a medium-hot temp (400 or so) not directly over the coals (for most of the cook) and then a minute or 2 over the coals to add a bit of char/texture to the outside.  I find that if i cook over the coals the whole time that the outside becomes too over cooked (for my personal liking) by the time the inside had reached my desired temp.
     
    on my pellet grill:  i recently "smoked" some burgers (200f on supersmoke mode) for 30 minutes and then cranked heat up to 450f to finish and i achieved smokey flavor, great texture and cooked to my families liking.
     
     
    Steak:   (depending on thickness) i wouldn't typically cook a steak low temp for a long period of time because it would get dried out due to less marbled fat than say, a pork butt.  Usually want to achieve a crust on the outside while reaching desired done-ness on the inside (mine is about 130f for a prime grade steak.  There are techniques such as forward sear and reverse sear that folks gravitate toward based on equipment & personal preference.  if using a single grill and that grill is a kamado, then i find reverse-sear to be a better method because it is easier to cook on a kamado at a cooler temp and then ramp up the fire to sear than to bring the temp down to finish after a screaming hot sear and again, YMMV.
     
    i recommend doing some searching on youtube and watch a couple of videos to help you with the grilling aspect.  Kamado is great to grill on and there are many helpful videos out there.
     
     
     
     
     
     
  17. Like
    MarkQC got a reaction from freddyjbbq in Can you (do you) smoke your burgers? Is it preferable ?   
    So I find smoking a lot easier than I thought it would be, it’s really hard to mess up anything when using the heat defuser and cooking low and slow and with a probe.
     
    On the other hand I’m finding direct grilling more challenging compared to my gas bbq, are burgers, steaks not recommended smoked?
  18. Like
    MarkQC reacted to dufchick in My GO-TO for Brisket Technique   
    This was a wonderful way to cook brisket, it was incredibly delicious. I made glazed carrots and garlic bread in the KJ as well. Son happy!
     
     


     
     
     
  19. Thanks
    MarkQC reacted to John Setzler in My GO-TO for Brisket Technique   
    @Mark_from_Quebec
     
    This is my go-to technique for brisket:
     
     
     
    I don't use this ingredient set as shown here anymore but I use this technique religiously when cooking brisket at home.  
     
    As for sauces, I have not spent a lot of time publishing sauce recipes.  There are only about two sauce recipes that I have devised on my own and published. They are here:
     
     
     
     
     
    I have worked up several tomato based sauces that are pretty good but I have never made videos for any of those at this point.  Maybe I will work on that in the near future.  
  20. Like
    MarkQC got a reaction from KismetKamado in Is this enough charcoal for an 8-10 250 cook?   
    I should have been better at taking photos of the finished cook, I have a large family and I was tired but I grabbed one from my son’s plate, I was very happy with how it all turned out and there was enough lump that after 10 hours of low and steady of 250, I was able to crank it to 400 to put the finishing touches on the smoked Mac and cheese.
     
    The only thing I wasn’t in love with was Roxy’s mustard sauce but I’m really not an Apple Cider person.
     
    Oh and the second roast seemed much better at a rest of almost 4 hours (wrapped in cooler and towel over) compared to my roast that rested for 75 minutes.
     

  21. Like
    MarkQC got a reaction from TKOBBQ in Is this enough charcoal for an 8-10 250 cook?   
    I should have been better at taking photos of the finished cook, I have a large family and I was tired but I grabbed one from my son’s plate, I was very happy with how it all turned out and there was enough lump that after 10 hours of low and steady of 250, I was able to crank it to 400 to put the finishing touches on the smoked Mac and cheese.
     
    The only thing I wasn’t in love with was Roxy’s mustard sauce but I’m really not an Apple Cider person.
     
    Oh and the second roast seemed much better at a rest of almost 4 hours (wrapped in cooler and towel over) compared to my roast that rested for 75 minutes.
     

  22. Thanks
    MarkQC reacted to St1brew in Is this enough charcoal for an 8-10 250 cook?   
    Good looking cook, great job!
  23. Like
    MarkQC got a reaction from St1brew in Is this enough charcoal for an 8-10 250 cook?   
    I should have been better at taking photos of the finished cook, I have a large family and I was tired but I grabbed one from my son’s plate, I was very happy with how it all turned out and there was enough lump that after 10 hours of low and steady of 250, I was able to crank it to 400 to put the finishing touches on the smoked Mac and cheese.
     
    The only thing I wasn’t in love with was Roxy’s mustard sauce but I’m really not an Apple Cider person.
     
    Oh and the second roast seemed much better at a rest of almost 4 hours (wrapped in cooler and towel over) compared to my roast that rested for 75 minutes.
     

  24. Like
    MarkQC got a reaction from Scott Roberts in Is this enough charcoal for an 8-10 250 cook?   
    I should have been better at taking photos of the finished cook, I have a large family and I was tired but I grabbed one from my son’s plate, I was very happy with how it all turned out and there was enough lump that after 10 hours of low and steady of 250, I was able to crank it to 400 to put the finishing touches on the smoked Mac and cheese.
     
    The only thing I wasn’t in love with was Roxy’s mustard sauce but I’m really not an Apple Cider person.
     
    Oh and the second roast seemed much better at a rest of almost 4 hours (wrapped in cooler and towel over) compared to my roast that rested for 75 minutes.
     

  25. Like
    MarkQC got a reaction from Scott Roberts in Is this enough charcoal for an 8-10 250 cook?   
    Thanks for the advice, I’m sure it won’t be my last post of the day
     
     

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