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Paul in AZ

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  1. Depending on this grill's size and how that would compare to whatever other grill you may be contemplating that cart alone could be worth up to 50 bucks.
  2. Interesting idea so I did some searching. "The enzyme in pineapple, bromelain, digests protein, softening the tissues in meat before cooking it. The juice also imparts a rich, tart flavor to meat that many people like. The easiest way to tenderize with pineapple is to buy a fresh one and extract the juice from it by using a small kitchen appliance to pulverize it. Most juice manufacturers pasteurize the juice, a process that kills the enzymes that tenderize the protein found in meat." It does not penetrate meat very well so is best used for thin cuts of meat. Prolonged marinade in pineapple juice creates a mushy surface layer but no tenderizing deeper in. Best used for a short time before cooking -as much for flavor as anything else.
  3. Not all Lowe's have their KJ Big block on sale. Check their website for local store availability. I picked up a couple of bags. There were only 4 bags left at the nearest store that had it.
  4. A damned shame to have a cherry log that size cut up into firewood. Any cherry, specially wild black is wonderful lumber for furniture and instrument making. Called 'poor man's mahogany' by old timers. Oh well~~ at least some of it will be used for smoking.
  5. I have not had great luck with pork belly skin. The meat is fine but the skin comes out as tough as shoe leather. I cook at +/- 250. Is there a better way? For the next one I am thinking of taking the skin off before cooking. Will that work OK or should I cook it skin-on and pitch the skin after it is cooked? TIA
  6. I have two woks and use them all the time. An ideal way to cook veg and a huge variety of side or main dishes. Billions of Asians can't be wrong. My preferred route is to use the side burner on an otherwise rarely used gas grill. Quick startup, precise temperature adjustments and stir fried foods can be cooked in minutes to coincide with the time that your main course is ready.
  7. Not a text messager so I need a translation. AA = Alcoholics anonymous membership? Googling" UCA" gets me University of central Arkansas.
  8. I get all kinds of these as well. Once in a while I used to jerk them around but have stopped that. I really got to one guy who signed off with a f-you. Not long after I discovered that he had changed his caller ID to indicate that the calls were from my name and number. The other reason not to engage with them is that they now know that a random computer generated number has a live recipient. They sell these phone lists.
  9. I kept track of a light on my new Acorn with my first bag of Fogo. Fogo black bag; fire box ~ half filled; one Rutland cube in the center. Both vents wide open. @1-6 minutes- white smoke @6-9 minutes- progressively thinner blue smoke becoming colorless by 12 minutes. 200 degrees @ 12 minutes 250 @ 20 minutes 300 @ 25 minutes 350 @ 30 minutes @ 375 bottom vent closed to 1 inch and top closed half way 400 @ 35 minutes bottom vent closed to ~1/8 inch and top to half moon or less. maintained steady 400 degrees for an hour [then I got distracted] Not sure what this proves other than I like Fogo and the Acorn. Reducing vents and maintaining a temp anywhere along that temp curve [other than 200] has proven to be pretty easy. Acorn is VERY thrifty as far as charcoal use. I have also found that a half cube of Rutland starter works just as well.
  10. Ckreef: you keep referring to "post #4". On my screen the posts are not numbered and I wind up going back trying to figure out which post(s) you are referring to. It would be far simpler if you reposted the complete update or gave us a link to it. Perhaps making the summary list a sticky and linking to it? TIA
  11. More looking up and some answers emerge. The 'off' flavors of mesquite seem to be from creosote(s) which are exaggerated in low-'n-slow cooking. Mesquite is cleanest and emits least creosote when on fire as a source of cooking heat and worst when smoldering as a source of smoke. Green wood burns less completely and makes more creosote. An article on the history of mesquite BBQ and why it became popular. This surprised me. https://www.texasmonthly.com/bbq/smoking-with-mesquite/ And a much more academic appraisal of smoke. https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
  12. A neighbor was pruning his mesquite. I got a 1 to 1 1/2 inch branch and cut it into enough segments to last me a long time. They are now drying out in the sun. Shouldn't take long at 108F and 5% humidity. Not that there is any hurry. I read somewhere that unseasoned wood gives food a foul taste. Any truth to this?
  13. So what's with the "#####" in the name? If the plant has a proper name why hash out part of it? I'd like to know what you are growing.
  14. I'm beginning to think that steaks are easier to cook and come out just as well on a red hot cast iron pan done on the side burner of my gasser. Ribs were tender and came out just as I like them [the bit of dryness aside], I forgot to strip the membrane and that was noticeable. I did this by time. The temp was as low as I could get it. My guess is that with incoming ambient air so warm it could be tough to get lower. Cooler air would be OK with me too. That gets here in October. What is a 'bend test'?
  15. New to this and starting experiments. First try: T-bones. Following directions I saw somewhere I direct cooked at high temp. Two minutes a side and a couple more with everything shut down. Meat was well done -AKA overcooked- and there was no meaningful browning. I'm guessing it needs thick 3lb steaks and a grate much closer to the charcoal. Failure. Is there a good way to cook steaks on an Akorn? Maybe a grate that fits closer to the heat like where the stone goes? Today St. Louis ribs. Once started I closed the bottom vent to 1 inch and the top half way. At 200 degrees the bottom closed to ~1/8 inch and soon after closed the top some more leaving ~1/8th. This maintained a steady temp of 250-260F. Not bad I figure since the incoming ambient air was 108 degrees. Doesn't take much fire to double ambient air temp. Cooked naked -no rub or sauce or wrapping. Total time not quite 4 hours. In spite of the temptation to peek I didn't. But I did wish they had put a glass window into the dome so I could look. Result was quite good although ribs were beginning to get a bit dry. As good as I've cooked with other methods but not up to my gold standard. That was a funky guy who worked out of tent in the AZ mountains. He hickory smoked ribs all day. opened the cook shack when they were ready and closed when sold out. Boy, he could cook ribs. My guess is that if I can't get the temp lower I'll cut the cook time by 1/2 hour or more. Or maybe try wrapping. Suggestions anyone?
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