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KamadoChris

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KamadoChris last won the day on July 27

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  • Location:
    Southern Ontario, Canada
  • Grill
    Pit Boss

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  1. Looks good, and we like the Memphis Dust rub here too. I tend to aim for about 275° and do a 2.5-1.5-.5 for spares, they don’t turn out mushy but are fall off the bone tender.
  2. I try not to do anything really high heat (5-600* pizza) when it is really cold, granted really cold here in southern Ontario is like -10, which isn't that cold. I keep my LG24 covered up to keep the rain and snow out of it too.
  3. I used to buy whole side ribs from the butcher and trim them out into St. Louis Style myself, they were ridiculously cheap amd I ended up with a lot of spare parts for other uses. Those whole ribs had a large thick section below the ribs (like the chest or brisket of the pig) I can only assume is what this part you have is based on the label description. I cooked them just like ribs, (3-2-1-) and they had a lot of little cartilage pieces off the ends of the ribs. Tasted just like normal side ribs but kind of annoying to eat with all the little bits in there. My wife eventually said she had enough of that.
  4. Saturday was wing night. Tossed whole wings in soy sauce and a splash of sesame oil and then coated and tossed in Memphis Dust rub and let them marinate for a few hours. Sweet corn from our favourite farm was finally ready so we made the 30 minute drive over to pick up a couple dozen for dinner while the wings chilled out in the fridge. Fired up the LG and brought it up to 325, and put a nice chunk of local black cherry in for good measure. While the kamado was pre-heating I completely made up a glaze/sauce for the wings from my imagination. About 1/4 cup brown sugar, 1/4 cup honey, 2 garlic cloves, about 3/4 of a jalepeno finely minced, teaspoon or so of SPOG and another splash of sesame oil. Threw the wings on direct on the second level for probably 20-25 mins, flipping regularly. Once they had a good colour and crisp skin I tossed them all in a big bowl with the glaze to coat evenly and then put them back on to caramelize for another 5-6 minutes watching closely so they didn't burn. I had also bumped the temp up to about 375 at this point with all the lid opening and closing and I opened the vent just a bit to finish them off. I dropped them back in the bowl and tossed them about again to get that final sticky messy wing coating and served them up with that fresh sweet corn and parmesan-herb oven fries. Fall off the bone and just the right amount of sweet and heat for everyone. Wife and kids said they were the best wings they've had.
  5. Thanks for all your good responses. I'm second guessing myself now if the time and effort is all worth the end result when I can just continue to buy a big bag of them ready to go for like 5 or 6 bucks. Luckily my neighbour has let us know they want a bunch to pickle for themselves. I made jalepeno-honey-garlic wings the other night with them, fantastic I might add, but I only needed to use 1 haha!
  6. @A.O. a dried poblano is called an ancho. A smoked and dried jalapeño is chipotle. I normally buy all my dried peppers at a local Mexican grocery they get straight from Mexico so it really is just an experiment to play around with since I have bags and bags of dry peppers from there as it is. how do you dehydrate your peppers? Whole or sliced?
  7. I still have jars and jars of pickled peppers and cowboy candy from last year. Shouldn't have planted twice the number of plants this year as last
  8. I have a jalapeño problem this year. No idea what to do with all the peppers we have, only so many can go into salsa. I thought I might as well try making my own dried chipotle’s. Does anyone have a tested method for smoking them on the kamado? And then finish drying in the dehydrator I assume?
  9. If it takes 2 beers or 3 to be ready to cook, so be it. You will get the hang of it after a few tries. For what it's worth, I use a propane torch and if I want an inferno I light about 5-6 separate places in a circle around a full load and it will be roaring hot and ready in 30 mins. If I'm going for low temp (250ish) I light a single spot in the middle and plan for an hour to slowly creep up and stabilize. Mid temp(400 ish) 3 spots and takes about 45-60 mins to stabilize before I'm ready. I'm more so waiting for the acrid smoke to clear, takes longer when the temps are lower even though the temp may be hovering where I want it, I don't put food on until the sniff test passes.
  10. I have had a 5 pound brisket flat in the freezer for quite awhile that has been marked for a pastrami project. I finally got around to curing it so I could have it in time for my birthday dinner last week. I followed the like-Katz’s recipe for the most part off the Amazing Ribs site. I trimmed as much of the fat off as I could down to 4 pounds total weight. I calculated my own wet cure at 156ppm nitrate and 2% total salt and it was close to their calculator but theirs doesn’t calculate salt content so I went with my numbers. Curing length was 8.5 days which was a bit longer than necessary but needed to account for my schedule and ensure a full cure. I did not desalinate it and glad I didn’t. I smoked it to 155° at 250° dome temp and then put it on a grate in a pan with about 1.5” of water and covered with foil to steam. (which is something I’ve never done before.) This was where things got weird. The temp rose steadily to 186°, and stalled. For a couple hours. And then started ticking down? (I was aiming for 203-ish.) I finally got so frustrated and concerned I pulled it off at 178° after it lost 8°! My total cook length was going over 8 hours for a 4 pound flat which concerned me how the final result would turn out. I let it cool and I was so upset I ruined over a week’s worth of work. I sliced it thin on the slicer the next day on my birthday for pastrami sandwiches on rye with sauerkraut and Swiss cheese. Honestly it was the best pastrami sandwich I’ve had and it got rave reviews from family, crisis averted! I still have no idea why I started losing temp, that has never happened to me on any cook, but it must have been a result of the steaming process? I checked it with a separate instant read thermo just to make sure it wasn’t my probe, which they both read similar. But anyways here are some pics! I will be trying this experiment again!
  11. That looks really nice, only thing I wonder is how do you plan to collect the ash? I place a pail under the vent and pull the ash out and it drops in, you may have to use a vacuum? In terms of how hot the outside gets, if you built the enclosure with cement board and left a decent enough air gap 1-2" I don't think you have anything to worry about. I can place my hand on the outside comfortably enough up to about 400F or so. I wonder though if you packed the gap with insulation if that would cause an overheat situation and cause potential issues? Not sure.
  12. You're probably having a combo of fresh wood and charcoal igniting at the same time would be my guess. I'm wondering if you bury the wood at the bottom of the coal? I lay mine on the fire grate then pile charcoal on top, so the smoke particles are combusting as it moves upwards through the hot bed of coals. Also next time just give the smoke a whiff if it smells ok to you I wouldn't worry about it.
  13. Hello @Malone have you sorted out the lid issue? There really is no hinge adjustment. I’m thinking maybe some bolts have loosened over time I would try just snugging everything back up. But you don’t want them too tight or it will bind up and cause closing issues. There is a cover on the hinge you can take off with 5 large Phillips screws that makes access to the nuts inside easier.
  14. Someday I will have a second, smaller kamado for sure, likely it will be a KJ. I can think of numerous times it would have been nice to run two different temps at once. But I recently got a kettle for those small, fast cooks like you mentioned. It can pre-heat and cook a meal of burgers or steaks in just about the time it takes me to pre-heat my kamado and get it up to temp. Also weighs maybe 30 pounds, very portable if that's what you need. Flavour and quality of food is right up there with anything I can do on the ceramic. Just a relatively inexpensive option to think about until you get your second KJ.
  15. @Alekto Brisket poutine the next day always goes over well here.
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