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Paul in AZ

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About Paul in AZ

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  • Gender
    Male
  • Location:
    Tempe
  • Grill
    Akorn

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  1. I ruined a probe while carelessly using it on my gasser. A big flare up must have cooked the cable. I got a pair of what is labeled 'replacement probes' via Amazon for less than half the price of the Thermoworks branded item. There was no indication of them being OEM parts so seem to be a Chinese knock-off. They look the same and work just as well as the originals.
  2. No. Find a Victoriaknox boning knife. These are only about $30. I got mine at a restaurant supply store but Bed Bath etc and others sell them. They are what a local specialty knife shop owner calls 'commercial or restaurant grade'. Not fancy but outstanding. German stainless steel sharpened to a 15 degree edge like Japanese sacura chef knives. Wicked sharp. It is my favorite knife.
  3. Around here the bone and meat are weighed together and thus the bone is priced the same per pound as meat.
  4. This may be a dumb question but what is the advantage of grilling a tomahawk -other than the visual effect? There have been studies that indicate that bones add very little to flavor when meat is dry cooked. So why pay $15 or more for the bone? vs. having the butcher cut off a 2 inch slab from a roast.
  5. check the 'dollar stores' or 99 cent store. Whatever is available in your area. They usually have cake pans, sometimes both solid steel or aluminum. Cheap. I set one of those pans on the diffuser stone to catch grease drips. Any grease or food in a compost pile is asking for all kinds of critters from cockroaches on up. To be avoided.
  6. Parboiling is a technique from years ago. But~~ Boiling is said to extract flavor from the meat. Has anyone tried steaming the ribs for an hour or so as an alternative to parboiling? Then finish over charcoal. I'm guessing that steam wouldn't extract flavors as much as boiling.
  7. Before you replace gaskets, try this. Pinch the gasket side-to-side all the way around to puff it up. Seems that gaskets will flatten out and lose the air seal. My Akorn needed this only once -after a half dozen cooks- and hasn't needed it since.
  8. Good quality lump may seem expensive but in my experience it really isn't. In my Akorn a more or less full load of lump burns very little for a typical rib cook [+/- 250-275F for 4-5 hours]. There is enough unburned coal left for another 4 rib cooks. A whole bag lasts a long time. I use Fogo or KJ Big lump. This frugal fuel use makes burning low quality lump to save a few bucks a false economy.
  9. Thats actually a very close to an ideal roast. Central American beans do well with a light to medium roast. AKA medium rare.
  10. John: I roasted coffees for several years, working up the ladder with several increasingly better machines. I never got as far up the roaster food chain as your Behmor. Satisfying to do but not as simple as many would have you think. Roasting is an equation where everything is a variable. Your first roast looks like Starbux' roasts [yuk!] which scorch the life out of beans so you can't discern which varietal you are drinking. Hang in there experimenting with small batches and your results will get better. Just be aware that switching from central American to African; to SE Asian or other beans will change everything. Each different variety of green beans will require tweaking of technique. But sampling the regional varietals is to enter a wonderful world of flavors.
  11. Start with a good grade of charcoal. An akorn uses fuel so economically it makes no sense to save a few bucks using cheap lump. Then a practice run or two to feel comfortable getting a stable controlled temp. Then, ribs are easy and always appreciated.
  12. I'd recommend a steel wok with flat bottom and lid. The traditional round bottoms require a ring stand to sit on. More clutter. I use a 12" non-stick wok for low heat smallish dishes and a ~16' steel w/lid I've had for maybe 30 years that I use all the time. Not pretty to look at but invaluable and indestructible.
  13. I too have backed away from fancy rubs for ribs. Now just coarse salt and pepper. Once in a while I'll add some cherry or mesquite chunks for smoke.
  14. Nicely marbled meat is hard to find anywhere. I'm not sure it is entirely fair to blame only the butchers. The current climate of fat phobic sheeple has created a market for ultra lean beef. Ranchers know this so breed and feed skinny cows. It is also cheaper to raise a skinny cow than a plump one. Butchers sell what sells well and what is available. The whole system is stacked against flavorful beef.
  15. This works well on either charcoal or propane. Traditionally, exposed bone ends are foil wrapped to keep them from charring, crumbling and looking ratty. Not necessary as long as you don't expose the bones to too much direct heat. i.e keep meat over the fire and bones in the cooler indirect zone as shown in the photos above.
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