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JohnnyAppetizer

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JohnnyAppetizer last won the day on October 19

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    Virginia
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    cooking, music, O gauge trains, slot cars, travel, beach
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  1. I just read an article about buyer's remorse. If you buy and have remorse, it is short lived and you move on. If you don't buy, remorse about that decision can last a long, long time. I think the above is sage advice. If you have the ceramic bug, akorn is out. Otherwise, as evidenced by many happy owners here, it is a fine choice . If you know you want the sloroller, It will have to be a KJ, and a higher priced model. I bought the most basic, no bells and whistles Kamado and outfitted it as I liked. Maybe one of the mid level models with an array of cooking levels and heat deflectors is going to meet your needs, maybe you will find those not necessary or inferior in design. Make sure you buy one with a grate diameter that will fit your need. I would say 18-22 inches. Almost any brand will be capable right out of the box. Some may have better fit and finish. Best to choose wisely the first time.
  2. Looks really good. Just curious, was the kabob all done about the same, or were the pieces on the bottom (closer to the fire) more done and the ones at the top (furthest from the fire) more done?
  3. Ok, the rest of the story: Couple months back we went to lunch on southside, (not our usual rabbit path). I noticed a butcher shop had opened in the strip shopping center, and decided to check it out. I saw the Bavette, and inquired, thinking the same thing, looks like flank. The butcher said it was similar, but a different cut. I passed as being in a butcher shop, it was way expensive. So the the challenge came up and a light came on. I did the same thing, looked it up on the interweb. Turns out it is different due to french butchery. During the course of my search, I saw a couple recipes. I went back to butcher and he had not gotten his delivery, but he did have one Bavette left in the case. I came home with one very expensive piece of meat. The butcher recommended getting a good char for texture and taste. I was going for grill marks, but the heat was shooting up from 500 to 600, so I made sure I got a char. Came out really good, and the sauce was good too. Leftovers made a great sandwich. I have grilled many flank, marinated or not. Good taste but pretty chewy, even when cut correctly (cross grain). I cut this one in half, and then cut across the grain. It had some chew, but in a good way. I usually stuff and sear (like the "foolin with flank" entry. But I put it in a dutch oven, cover with tomato sauce and braise in the oven. Known as Braciole, it comes out really tender. I bought a flank at kroger last week (reduced for quick sale) and put it in the freezer. I will cook it like this one and report back.
  4. re: thermometer Mine got a little moisture in it. I was using it and it started to sprinkle. The next day I left the cover off and the sunshine cleared it up. Now when it rains, I cover it with a tuna can. Perfect fit, no more issues. I understand condensation is common. My kettle grill thermometer stayed fogged, but worked fine.
  5. Bavette over night in evoo and chopped shallot, you wipe off the shallot and season with salt and pepper (more of an infusion than a marinade) for the sauce
  6. We have been eating seafood for a couple days.Today we took a road trip and checked off another stop on our list. We headed into the country, cotton fields and old tobacco barns. Crossed the Little Pee Dee and arrived at Scott's BBQ. A film crew from Netflix was there .
  7. Look Here heat deflector, and it looks like it slips into the little hooks on the grate. probably not room for a drip pan
  8. looks great. I know this is a kamado challenge, but try this . Season the flat iron. put it in a pan with a little oil and cook until it is close to the temp you like. Pour in some red wine, and crumbled up blue cheese. get that all melted up, carve the steak as pictured and pour the funky purple gravy over it. Next to filet, probably the GF's favorite, and most requested steak.
  9. first stop.... we continued in southwardly direction... as seen in another thread sausage, tom thumbs
  10. ok so the "what beef should I cook thread" had a link I had rib roast on my agenda. Lidl had them on sale $7.99 a pound. A Propitious moment. Cheaper than Costco. BTW in another thread, Brisket, Costco had full packers today, Prime. Lidl rib roast5.35 pounds, cut in half, cooked half, saved half. salt pepper, garlic powder, 6 hours in the fridge, then some wet rub. some of daninpd 's Sicilian tomatoes.
  11. Their are plenty of metal umbrella stands available, you can also adapt them for a pole mounted bird feeder. i use one as you mention for grilling in light rain.
  12. I guess marketing is different in different areas, even within the same chain. I see brisket in the weekly special at Aldi pretty often. It is not very large, 3-4 pounds. Some flat, some flat and a little point. Perfect for the guy that does not want to have a lot leftover. Trouble is, they only get 10 to 20, they go fast. They are pre seasoned, Texas rub and salt and pepper. I like the salt and pepper. Costco has trimmed flats, occasionally packers. Like Aldi, sometimes it is a flat with some point. Kroger rarely has a packer, usually they have little 1.5 to 2 pound chunks of flat. As long as it takes to cook, I would not go smaller than the larger ones at Aldi. I agree, find one that folds over, not stiff. Also look for the flat end to be thicker, rather than thinner. It won't be as thick as the other end, but it helps if it is thicker, rather than tapering down too thin. Walmart usually has packers, you will have to know how to trim it to a consistent thickness and aerodynamic shape. Aaron Franklin has a video that shows you how. I do notice the grade, but usually the choice is choice, don't see prime at these stores. I have had good results. Sometimes you just get a tough piece of meat, no matter how choosy you are.
  13. ok, I wanted to edit the above post, a follow up. No edit button, so this post is a work around. I cooked the pork and mac at about 225, about two hours total on the pork. Shut the grill down, and had some lump left over when I looked the next morning. Note I did not start with a huge pile. The next morning.... Tonight I wanted to get up to 400-500, built a similar size pile and started a half a chimney of left over lump and some fresh. That thing was sparking and popping. Quite a fireworks show. I noticed the same thing the first night when I was taking off the food and shutting down, something was sparking and popping below the deflector. I could not quite get to 400, it seemed happy to cruise along at 350-400. Maybe I just needed more lump. I suspect I will go back to my regular mix of KJ big block and this stuff or my usual KJBB and Royal Oak.
  14. After I posted, I found it on the site you linked. It looks like the grate has three little hooks welded to the underside. If so, could you hang a diffuser on them? what diameter would fit on them?
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