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    metal and bbq
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    Kamado Joe

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  1. I'm cooking burgers for a party of about 20 people for my daughter's 1st birthday party. I'm not doing smash burgers, just regular old grilled hamburger patties. I've done burgers a few times on my BJ, but I've never cooked them for this many people. What techniques do you recommend for a party this size? Should I just squeeze as many as I can on the grill at once and cook on direct heat the entire time? Should I set up a 2-zone cook for direct searing and indirect finishing? Use the grill expander? I'd like to hear your ideas or experiences cooking 20+ burgers.
  2. Did my first ever brisket yesterday. Considering it was my first attempt, overall I was satisfied. Definitely a learning experience. I overcooked it slightly, the flat was a little drier than it needed to be. It was a 15 lb brisket before trimming, and I cooked it fat cap down for 12 hours. As I stated earlier in the thread, I don't have a reliable meat probe yet, so I was basically cooking blind. I wrapped it in butcher paper at the 8 hour mark, which seems pretty late in the cook based on what I've read online, but it had not formed a satisfactory bark by the 6 hour mark. Anybody got tips on getting that pretty bark to form? I had it right around 250 degrees the entire time. I was proud of myself for keeping the temp so well, but I was surprised to see how little it had crusted up in 6 hours. It was tasty though, especially the fatty parts!
  3. Thanks for the feedback on the rib techniques, I will have to look into the 2-1-1 method and try that. I redeemed myself for my ribeyes I cooked the other day and seared the crap out of a T-bone tonight. I put ghee, kosher salt, pepper, and a little cayenne like I've seen John Setsler do in some videos then put it on the 750 degree grill. Topped it with some butter after it came off the grill. It was absolutely delicious. I plan on attempting a PR on Christmas Day to thank my FIL for the awesome gift. Any tips on PR? I've seen some people recommend putting it on a really hot grill then choking out the fire, and I've seen some people say to cook it low for a longer time. Which way gives the best crust?
  4. @Gayton81 Go Dawgs!! The ribs turned out pretty good. I didn't wrap them in foil or butcher paper this time, but I will probably get some spare ribs and try doing the 3-2-1 method on my next try. A buddy of mine makes BBQ sauce using his granddaddy's old recipe, it's thin and spicy so I mixed it with some honey and it stuck to the ribs really well.
  5. My father-in-law got my wife and I (in other words, me) a Kamado Joe as an early Christmas gift. It's a Big Joe, and I can't wait to see what this bad boy can do. On my first night with it I grilled a couple of ribeyes. I was honestly disappointed that the temperature didn't get above 500 degrees, but I realized too late that I hadn't put enough charcoal in the fire box. Lesson learned. The steaks were still very tasty but they didn't have that beautiful sear I was going for. The baked potatoes I made before I tried cranking the heat up were absolutely perfect, completely done and moist with crispy skins. The next night I butterflied some chicken breasts, rubbed some Worcestershire sauce and stuffed them with cream cheese mixed with green chilis, and wrapped them in bacon. I've never had a juicier chicken breast in my life. I don't know if the moist meat was thanks to the cream cheese and bacon or to the kamado, but either way it was absolutely delicious. Tonight I have some baby backs going. The dome thermometer is reading under 250 so I'm hoping I have a good temp. Santa Claus is going to bring me a good leave-in probe hopefully.
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