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dylanm

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dylanm last won the day on June 19 2020

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About dylanm

  • Birthday 12/24/1984

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  • Gender
    Male
  • Location:
    Nazareth, PA
  • Grill
    Kamado Joe

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  • Yahoo
    dylan.mccloskey@yahoo.com

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  1. Prime Rib looks unbelievable. I tried searching for that recipe and can't find it. Any idea where I could find it? Thanks.
  2. WOW! Why didn't I think of this...definitely going to try this!
  3. That's a new way to cook them to me but now I must try. Finished product looks perfect!
  4. Wow nice job! Those longer "plate rib" style beef ribs seem to be hard to come by up here in the northeast. Even when going directly to a few local butchers they tend to not know what I'm talking about when I ask for them to be longer cut and not the usual 2-4 inches in length that I typically find.
  5. The rub was a little sweeter than I was hoping for but not too bad. Next time I might throw something with a little bit of a kick on it it too.
  6. I finally tried pulled beef! I've done several pork butts before but this was a first for the pulled beef. I saw several recipes on this site and others. Started with a fresh chuck roast. Covered in Stubbs Beef Rub. Through on the KJ at 225F with a couple oak chunks. Let it ride for a few hours. After I hit 150F, I put it in a roasting pan with some beef stock, onions and green peppers. Let it ride for another hour or two at about 225F. Because I started later than I had anticipated for the day, I was worried about finishing in time for dinner, so after an hour or so in the pan I covered the top with foil to speed it up and punched up the coals to about 350F. I took it off when I was reading 205F and it probed excellent. After letting it rest for about 20 minutes, I pulled it and then poured some of the beef stock on top. Picked up some fresh onion rolls and through them on the grill to warm them for a few minutes. Topped the sandwich with some of the peppers as well as some munster cheese. Most of the posts I've read had said to use a horseradish mayo but I couldn't find one at the grocery store so I used a garlic aioli mayo instead. I did have a bunch of leftovers for the freezer and I think when I decide to warm them up, I'll make my own horseradish mayo and use that rather than the garlic aioli. All in all it wasn't bad and most of all the better half definitely loved it. I was careful when pulling it to try and keep some of the leftover fatty pieces out but I did get some on accident. The beef was very clean of any excess fat before putting it on the KJ. My question is...is this suppose to have some fatty pieces in it after cooking? Or did I cause this because I veered away from the 225F that I had started at to be able to finish in time, causing it to not break down all the fat like normal on a pork butt? Thanks for all the tips from everyone and for allowing me to always read your stories and expand my smoking library!
  7. That's a beautiful looking meal right there! Did you sauce before cooking? or just put them back on after saucing to crisp up one last time?
  8. Hi All! Looks like the weather in northeast PA is starting to break for the fall. No more scorching days. Was a high today of mid 70's with a very slight breeze. Beautiful day for a long low and slow. The local market had St. Louis style ribs on sale so grabbed a rack. A quick mustard lather then seasoned with BB Butt Rub and DP Spicy Dizzy Dust. Fired up the KJ to about 225F with a full barrel of KJ Big Block. This stuff is my "go-to"! I can't always find it so when I do, I usually buy 5-10 bags just to be safe, its always huge pieces. Through a couple chunks of mesquite in because I was out of apple. Ran straight through for 4 1/2 hours without opening. After that I opened and basted with Stubs BBQ sauce once every half hour until I reached 6 hours. They came out delicious. Not as meaty as the usual baby backs but I trimmed up before and all the extra fat rendered nicely. Paired it with a fresh Red Lobster biscuit that my daughter baked all by herself! Would definitely do these two dry rubs together again. Thanks for looking!
  9. Yes definitely no problem. I started cooking overnight a little while ago and now its my preferred method for longer cooks. Start with a full firebox and let the temp settle at your desired temp for at least an hour before putting meat on. After I throw on the meat I usually wait up for another hour to make sure everything stays stabilized at the desired temp then off to bed. After 12+ hour cooks of 225F, I'm still left with plenty of lump. Nothing beats the smell of fresh BBQ in the morning. Good luck!
  10. sounds like your going to be busier than a one armed paper hanger with jock itch..LOL!
  11. Congrats! I love this accessory. I was always a fan of spatchcocking a chicken but this definitely is much better in my option! I've done a few now and they're always terrific. I'd like to try something else very soon. If you just search JoeTisserie on the site, there is a ton of posts of other different meats to put over the fire. Enjoy!
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