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MickeyTheShoe

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    14
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  • Gender
    Male
  • Location:
    Toronto, Ca
  • Interests
    General Grilling, Brisket, Pulled Pork, Ribs, Pizza
  • Grill
    Kamado Joe

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  1. I haven’t bothered with prague #1 in my last 2 attempts. I will say that i’ e read you should buy previously frozen salmon or freeze your own for 2 weeks in order to kill off any parasites. But listeria and other bugs shouldn’t be able to survive the brine. Unless the meet has been punctured inside. Most of the bacteria should be on the surface where the brine can get at it. While in the inside of the meat should sterile-ish.
  2. Hi All, this was my second attempt at a cold smoked salmon. Attempt #1 was a learning curve for sure. I used a tail end of pink salmon (mistakes #1 and #2). I also pressed the salmon under a plate with 2 cans of tomatoes (mistake #3) in a 50/50 salt/sugar dry rub for 48 hours (Mistake #4). Finally I smoked the whole thing for 12 hours (5th and final mistake) on Adler pellets for 12 hours using an A-MAZE-N maze. The end result was something closer to salmon prosciutto in the centre of the fillet and salmon jerkey on the edges. Now, it wasn’t terrible per say. But it was way too smoky, way too salty a d had the wrong texture. For attempt #2 i went 50/50 salt/sugar dry cure on a thick, head end piece of fillet from an atlantic salmon. Cured for 24 hours in a vac bag, turned half way through. Rinsed and purged for 30 minutes then dried on a wire rack to form a pellicle for 4 hours. 4hrs of smoke this time around in the KJ. SloRoller set up for indirect cold smoking. We’re having a snow storm up here in Canada right now, but the temp still bumped up almost 20C to 15C ambient inside the smoker. The end result was pretty spot on in texture. Next tine i may take the cure down another 6 hours to 18 hours, but i’m quite happy with the 4hrs of Smoke. The texture was spot on, maybe a little drier than expected but no complaints. Please let know if any of you cold smoking veterans have any tips. Im currently equilibrium curing a 3lb piece of pork belly for bacon for next weekend. Planning to smoke in 3 Separate 12 hr sessions. That will be pork belly attempt number 1.
  3. Welcome to the club! Ribs sounds great. My first cook was burgers and they were great. If you want to go more kamado-smokey and quick. My go to is leg chicken quarters with big bob Gibson's Alabama white bbq sauce. It’s quick and you still get a hint of smoke ring even after only 40 or so mins on the grill. Recipe i use is below, make sure you throw a handful of hardwood chips on and let the smoke die down a bit and become wispy. https://amazingribs.com/tested-recipes/chicken-recipes/big-bob-gibsons-bama-birds-white-bbq-sauce-recipe
  4. Thank you! Yes, takeout really isn’t as satisfying on any level, especially price or level of satisfaction from eating it.
  5. Hi everyone, another pizza cook on the DoJoe. This time i back hydration down to 65%. I made a mistake with the yeast, added to little (.03% vs .3%) and didn’t compensate with more time on the 1st rise. Ended up over proofing the dough on the second rise. so it was a little flabby to work with. Still not bad, still tasted pretty good. Dojoe got to 550, pies took about 8 minutes (cooked 3) Im going to try to bring it up to 650 next time, get more spring in the crust and cut the time down a bit.
  6. Wow, looks great! Love the charred leopard spotting. Get any pics of the undercarriage?
  7. Hi Scott mostly curious why the question? I imagine its safe as it says its all hardwood. I can’t imagine it would be treated but flavour will be the main issue imo. I’d amazon some chunk if you don’t have a bbq-supply nearby. You are better of with some hardwood that will add flavor over kiln dried. And one bag goes a long long way.
  8. +1 - almost all cases of trichinosis in the developed world are from bear/game and not farmed pork these days. Might want to save that guy for chili. My general approach for game is cook hot and fast or long and low. I don’t want to be eating any well done bear steak.
  9. Ok, this may be a super dumb question, but does anyone else clear their sloroller? I find it a pain in the ### to do. I normally pull it out and wipe it on the cool down. Is anyone doing anything different? Drip pans maybe? Thanks in advance.
  10. Awesome! Thanks for the input everyone! All very helpful. Ill post some pics of pizza after I get one. Might be a few months.
  11. Hi All, has anyone used a 1/4 piece of steel as their top stone. If you have how did it go? Im wondering if it would help the undercarriage cook faster. Similar to this: https://shop.bakingsteel.com/collections/steels/products/baking-steel-round Sorry if it’s been covered, I tried doing a search but didn’t have much luck.
  12. Below are the results of my first cook on the DoJoe. Did two pies, the dough was the Ken Forkish 24 hr dough. No real modifications except i combined the initial dough in the food processor. The grill toped out at about 575. 8 min cooks. 1 rotation half way. Lessons learned: I used some leftover charcoal (maybe 1/4 basket) from a previous cook. Going to try to ramp the heat to 650 by using all new lump. I also lit in a single spot from below like i normally do using a couple of KJ starter cubes. I think next time im going to try to light in 3 spots up top. Also going to back the hydration down to 65% to try and get some more lift in the crust. No undercarriage pics. That’s my bad. If anyone has any suggestions would love to hear them. Happy to answer any questions. Not a bad first cook overall, but more to be desired.
  13. Hi All, just wanted to introduce myself. Im new to kamado but I'm an avid home cook otherwise. In June I bought a Kamado Joe Classic 3 with DoJoe, DigiQ and one half cast iron cooking surface. I got the grill and everything but the digiQ from Dickson’s here in Toronto, they were awesome. So far i’m loving it and have been cooking 1-3 times a week. I normally cook for 2, so the large whole barbecue cuts haven’t been as prominent yet (just some ribs). My biggest concern was that i would avoid cooking because of the charcoal ramp up time. But the joe has exceeded all my expectations.
  14. Hi All, just wanted to introduce myself. Im new to kamado but I'm an avid home cook otherwise. In June I bought a Kamado Joe Classic 3 with DoJoe, DigiQ and one half cast iron cooking surface. I got the grill and everything but the digiQ from Dickson’s here in Toronto, they were awesome. So far i’m loving it and have been cooking 1-3 times a week. I normally cook for 2, so the large whole barbecue cuts haven’t been as prominent yet (just some ribs). My biggest concern was that i would avoid cooking because of the charcoal ramp up time. But the joe has exceeded all my expectations.
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