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Smokingdadbbq

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Smokingdadbbq last won the day on February 28

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About Smokingdadbbq

  • Birthday August 22

Profile Information

  • Gender
    Male
  • Location:
    Canada
  • Interests
    Pit master
  • Grill
    Kamado Joe

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  1. Helps do the same thing as butter but easier to apply lol. Lately I've been going a little less than 270 and a little less than an hour in foil as I like to still have a little stability vs. pure fall off the bone. The mayo goes on the bone side which are facing up while in the foil so that it melts down in the ribs. The bottom after two hours of smoke is a little dried out at this point
  2. This method works just as well as for the St. Louis cut ribs I did below (sharing video for the details on the tips). I've found hot and fast to be the best on a Kamado style grill. 270 for two hours, wrap in foil for an hour and then sauce for about 15min. https://www.youtube.com/watch?v=sGu9PdZWi1g
  3. I get asked this a lot so I did a video on how I build my fire and setup the Kamado joe for consistent low and slow cooking.
  4. Smokingdadbbq

    Pellet Joe

    Lol that would break my heart
  5. I would suggest your tenderness is related to when you season, if you're up for it try this exact method and report back and let us know what you think. Ahead of cook day 1) 24 hours before you want to eat (36-48hrs is also fine, but 24 is plenty) season your steak well with diamond kosher crystal salt. This is the least salty sea salt but still has all the tenderizing power needed to do its magic. 2) Put the steak on a cookie sheet/drying rack uncovered in the fridge and let the air dry out your outer surface area. In 24 hours the colour of the meat will turn darker red and become drier to the touch. So much so dry rubs will no longer stick to the surface without a binder. Cook day 3) Two-three hours before you're planning to eat remove the steak from the fridge. We now need a binder for your rub, you can use duck fat spray, olive oil, hot sauce or almost anything else... personally (and trust me on this) I prefer franks red hot buffalo sauce (you won't taste it, promise). A few drops is enough to slather over all the surface areas (not soaking, just enough). 4) Add your rub, be careful not to use one with more salt since you have already seasoned the steak. I hit it with a layer of garlic powder, then onion powder, a little celery seed (umami), some black pepper, some smoked paprika and a dash of cyan. Pat the steak and repeat on the other side.... go fire up the grill 5) Set up your grill for indirect 225... a 1" steak isn't thick and will cook pretty quick. I'd set a timer for 15min to flip the steak and repeat... 20-35min you will be at an internal temp of 114 which is when I remove the steak and set aside on a plate while I crank the heat. 6) I go maximum fire mode now with my grates as close to the fire as possible. 800 degrees and 30 seconds per side or so and your done
  6. Did you buy from a dealer or direct / online store? Same question, dealer or direct?
  7. thanks for checking it out. Any requests for videos? thinking of side by side spatchcock vs rotisserie
  8. 100% agree. Don’t used chips or soaked myself, just making a comparison
  9. I agree and disagree a little... an offset burning properly combusted wood vs. a Kamado Joe choking on wet wood chips for example won't get you the same result as Franklin..... BUT thats where knowing how to properly use a Kamado gets things back to nearly identical to the average person. I am confident with wood chunks on the bottom of good coal, good air flow, especially advantaged with the SloRoller in my own personal ability to cook a brisket just as good if not better than my own brisket on a stick burner. Not saying its better than the worlds best, talking about my own personal talent.... and everyone we do a brisket for likes the Kamado so much I agree that its not worth having a dedicated separate unit for the indistinguishable difference that can't do any of the other things a Joe can do.
  10. Taking a page from Malcolm Reed I wanted to give bacon burnt ends a try, but in that video they started with cured pork belly and went straight to making burnt ends. I didn't find that so I decided to cure my own pork belly into bacon and then go ahead and make these. If you're interested in the video, click here If you've never tried them I think they are absolutely worth the extra step, and they dare I say might be the families favourite burnt end now. I can't surrender the lead to a good brisket point burnt end, but do agree for the time, money and effort these are hugely appealing.I used a nitrate free salt cure from small foot print family below, seasoned with a rub and glazed them to finish for a party with friends and they were by far the most popular appetizer at the table. If you haven't done them, I highly suggest giving this cook a tryHow I made them video https://www.youtube.com/watch?v=ZnEoWPbt3uk Home cure recipe i adapted the following article for this cook - https://www.smallfootprintfamily.com/... check out Small footprint family for this and other good recipes) • 5 pounds pasture-raised pork belly skin/rind removed • 1/4 cup sea salt NOT refined table salt (I used diamond kosher crystal salt) • 1/2 cup raw cane sugar coconut sugar, honey, or pure Grade B maple syrup. I used maple syrup • 1 Tbsp ground black pepper freshly ground. For a sweet cure, consider adding one or more of the following: • 1 tsp nutmeg • 4 Tbsp coffee • 1-2 Tbsp raw apple cider vinegar (I added just the ACV from this list) • bourbon to taste For a savory cure, consider adding one or more of the following: • 3-4 bay leaves crushed • 4-5 cloves garlic crushed (I added some garlic) • 1-2 Tbsp fresh thyme • 1 Tbsp fennel seeds toasted • 1 Tbsp whole coriander seed • 1 Tbsp juniper berries • 2 Tbsp smoked paprika (I added some paprika) • 2 Tbsp red pepper flakes (I added some pepper flakes) Recipe for the pork belly seasoning once cured (stir until mixed well, then coat burnt ends) • 1/2 cup brown sugar • 2 Tbsp of your favourite sweet & spicy rub Recipe for the glaze sauce (reduce until it passes the spoon test) • 1/2 cup brown sugar • 1/2 cup bbq sauce • 1/3 cup balsamic vinegar • 1 can of coke
  11. thought you might be interested in participating in this give away I am doing as part of crossing 5k on the gram.
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