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Smokingdadbbq

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Smokingdadbbq last won the day on December 8 2019

Smokingdadbbq had the most liked content!

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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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624 profile views
  1. thanks for checking it out. Any requests for videos? thinking of side by side spatchcock vs rotisserie
  2. 100% agree. Don’t used chips or soaked myself, just making a comparison
  3. 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.
  4. 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
  5. thought you might be interested in participating in this give away I am doing as part of crossing 5k on the gram.
  6. yes you need to be hotter. 700-800 is perfect
  7. how hot were you searing? how close to the coals?
  8. If Santa was nice and you’re needing some help
  9. agree it’s splitting hairs on a few of the differences and when you know you’re cooker inside and out you can manage anything. i have a full CGS setup for the egg for that very reason, but I got asked many times so did a video on stock to stock
  10. Just posted my #1 most requested video to YouTube - you’ve asked how does my Big Green Egg (L) compare to my Kamado Joe Classic III? To illustrate the difference between the Eggs indirect setup and the two indirect setups on the Kamado Joe I’ve devised a test with three 18” baguettes to show the pros and cons of each configuration and find a winner. I’ve taken my time to get to this review after my most recent KJ Classic purchase so that I could really understand the differences and share what I’ve learned from cooking on them each many times. Let me know what you think, still trying to figure out the YouTube thing.
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