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Paul in AZ

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Everything posted by Paul in AZ

  1. Around here the bone and meat are weighed together and thus the bone is priced the same per pound as meat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Thats actually a very close to an ideal roast. Central American beans do well with a light to medium roast. AKA medium rare.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. For a massive steak like that or a rib roast try cutting the bone off leaving an inch or so of meat on the bone. Cook the steak [or roast] boneless. Freeze these bones for later. Those bones with a generous amount of meat make for great short ribs another day. The tender meat cooks in about half the time regular short ribs take. Two dinners out of one chunk of meat.
  15. How much coal you put in doesn't matter. I think it burns better with a lot of coal in there. ?better air flow-through? Fill it up. Make a pyramid, light the center, start to close both controls as you approach your target temp. Close vents when finished. A full load should last 2 or 3 more cooks.
  16. I use Rutland Safe Light starters. They are stored outside and exposed to Arizona's notorious summer heat. Never melt. Always start.
  17. I need some advice on cooking a duck. There are recipes out there but they seem to be geared towards ovens or smokers and many with some variant of boiling water before cooking. Any tips or methods for kamado cooking? The goal is the least complicated method to get nice crispy skin and moist meat. Also, how much fat gets rendered off during the cook? If it looks too complicated the alternative is to get a cooked one from a Chinese restaurant.
  18. I have also started putting meat in early. Opening up and putting in relatively cold [air temp] meat is bound to befuddle a previously stable temp. Meat goes on when about half way or more to the target temp and I regulate vents carefully as it creeps close to the target temp.
  19. hoi sin is a sauce made from fermented soy beans. It is used frequently in Asian cooking. So commonly that it is usually referred to as 'Chinese ketchup'.
  20. A while back I tried to see if ribs would get that wonderful flavor and color of the BBQ pork tenderloin served in Chinese restaurants. But I cheated. From my Asian supermarket I got a packet of char siu [Chinese BBQ] powder mix. Dry rubbed onto St Louis ribs overnight then 225-235* for around 3 1/2 hours. I didn't make a glaze. Taste was good but not wonderful. Mostly there but it was missing something. Looking at your recipe it is clear that the commercial powder alone isn't good enough. Next time I will rub overnight and follow your ingredient list to make the sauce/glaze from scratch.
  21. That is a colossal amount of liver. I'd question who told you to take that much and why.
  22. " Everything has a lethal dose" John hit it on the head. Everything, including water and pure oxygen is toxic or lethal in the right dose One thing missing from all of these reports is an LD50 [dose at which 50% die] or a threshold safe level. Downgrade any report that says "could" or "may". Show me some hard data. While it is preferable to avoid exposure to things you don't need it is equally important not to freak out over minuscule and harmless amounts . Life is awash with 'toxins'.
  23. The Akorn spot is on this site. Its In the list of forums, look for "char griller akorn kamado,,," Enjoy your revitalized Akorn. Hope you are as happy with it as I am with mine.
  24. I have an experience from another area that may be applicable. Over the years I've had a series of collectible cars that ranged from needing restoration to excellent. One was a 1925 Dodge Brothers sedan that was in outstanding original condition except for faded, oxidized paint. I took it into a quality restoration shop to ask about repaint. They told me that it would take as much labor and money to do that as it would take for a Rolls Royce~~ and when finished all I would have is a Dodge. Case closed. I sold it as is. Not telling you not to do it but my point is that unless there is some emotional or simply fun value to this restoration I would balance this against the $300 to get a brand new Akorn. Selling this one as is would cover part of that cost.
  25. Granite might be a better choice for this. As to sources, try the stone contractors in your area. They usually have a 'bone yard' of left overs and cutoffs that they sell at a good price. You never know what is there but it is a good place to find a chunk for a table top. They would also be the ones to cut it to size, finish the edges and cut a hole.
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