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KamadoChris last won the day on July 27 2021

KamadoChris had the most liked content!

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  • Location:
    Southern Ontario, Canada
  • Grill
    Pit Boss

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KamadoChris's Achievements

  1. The cast iron bottom grate floats on the bottom so I don't believe it ever would be able to exert any pressure to do any damage to the ceramic. Conversely, I have had two cast iron bottom grates crack but my ceramic bowl has not....
  2. Sounds like it should work. I would stick closer to the 275-300 but that's just me, it will need lots of time to tenderize. Beef stock and wine deglazings of the pan is what I would suggest for the liquid. You can thicken up the liquid after to your liking. I'm excited to see the end product!
  3. I agree with the comment above, Dutch oven in the kamado in place of a slow cooker. I haven't cooked a full neck but I love venison shanks, and that is exactly how I do them, uncovered for a couple hours then cover and let them go until fork tender. My .02 cents you are going to want a long and slow braise in liquid. The neck is going to be tough like the shanks, and you want to capture all that cartilage, collagen and sinew that melts down so it will make the best sauce you have ever poured over anything, or just ladled straight into your mouth.
  4. Any prevalence of CWD in your area? Meateater has a whole page of neck roast recipes on their site, anything I've ever cooked from his cookbook has been excellent.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
  10. @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?
  11. 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
  12. 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?
  13. 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.
  14. 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!
  15. 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.
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