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mike echo

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  1. Thanks
    mike echo reacted to NVRider in Cover for Akron w/cart   
    I have used this cover for the last five years. It has stood up reasonably well for me here in the northern Nevada conditions, although I have kept it under the carport. Still, it is outside and exposed to the extreme heat (100+) and cold (0-) we have here. It is a little big, but still works well with my Akorn and cart. It appears to be on sale now at Amazon ($41), so you really can't go wrong. I'm thinking about picking up another to have as a spare when this one gives up.
    Also, the emptying and cleaning of the ash pan after each cook is sound advise. Good luck!
  2. Like
    mike echo got a reaction from jark87 in WHAT IS MISSING FROM YOUR STORES   
    Hard to find chicken breasts with rib bones.
     
    Used to be buying a larger size or in bulk was cheaper. I have seen that sizing more more expensive many times.
     
    Want to eat less processed, no sugar added stuff?. Be prepared to pay way more.
  3. Like
    mike echo got a reaction from JeffieBoy in WHAT IS MISSING FROM YOUR STORES   
    Hard to find chicken breasts with rib bones.
     
    Used to be buying a larger size or in bulk was cheaper. I have seen that sizing more more expensive many times.
     
    Want to eat less processed, no sugar added stuff?. Be prepared to pay way more.
  4. Like
    mike echo got a reaction from len440 in WHAT IS MISSING FROM YOUR STORES   
    Hard to find chicken breasts with rib bones.
     
    Used to be buying a larger size or in bulk was cheaper. I have seen that sizing more more expensive many times.
     
    Want to eat less processed, no sugar added stuff?. Be prepared to pay way more.
  5. Like
    mike echo got a reaction from jark87 in Pickled Eggs   
    Did a search to see what other Gurus were doing. Found this from @chickenwings Oct 2020.
    For 12 HBE (hard boiled eggs) in a quart jar
     
    Bring a cup of vinegar and a cup of water to a boil with:
    1 tsp pickling spice
    1 tbsp of salt
    One peeled garlic clove
    A chunk of hot chili pepper (I usually have some small firecracker chili's around here - dried)
    A clove or two...or three...how do you feel about cloves
     
    My try includes making hard boiled eggs in an Instapot. 
    Try any vinegar based sauce like a Carolina one in the sauce recipes. I did not use the recipe above.
    Marinate the eggs for at least 24 hours.
     
    I am on my third batch as the first two were great.
    I may try cloves in the mix…..mentioned  by chickenwings.
     
     
  6. Thanks
    mike echo got a reaction from NightyniteSucka in KAB   
    KAB has been fantastic for me using at any temp.  using a 2017 KJ classic II-before the later KJs with came with a basket.
  7. Like
    mike echo got a reaction from Boater in Jerky Updates?   
    So I found a Nesco dehydrator for free used twice.
    So I used it. And why not?
    Used the @philpomjerky recipe from 2012.
    Taste testing is ongoing.
  8. Thanks
    mike echo reacted to John Setzler in Beef Bacon (Candied) from Man Cave Meals   
    I wouldn't bother if you are on carb restrictions.  You wont' find a substitute that will caramelize.  It might provide the sweetness but you are just gonna end up with sweet bacon.
  9. Like
    mike echo got a reaction from len440 in Pork Blade Tenderloin vs Center Cut Pork Tenderloin   
    Wilbur's, Goldsboro,NC. 1984.
  10. Like
    mike echo got a reaction from TKOBBQ in Pork Blade Tenderloin vs Center Cut Pork Tenderloin   
    @jark87 I have been into making my own sauce. Can you part with the red wine vinegar recipe?
     
    This close? I have had mixed luck with internet recipes. Many IMO seem to be conjured up in some food editor cubicle and not tried real time.
     
    1 cup red wine vinegar. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. ½ tablespoon dried cilantro. ½ teaspoon sea salt. ½ teaspoon ground cumin. 1 teaspoon onion powder. 1 teaspoon garlic powder.    
    edit for additional 
  11. Thanks
    mike echo reacted to jark87 in Pork Blade Tenderloin vs Center Cut Pork Tenderloin   
    You bet - very simple recipe. I found it on YouTube - KamadoMax. Video is below.
     
    2 cups apple cider vinegar 
    2 tbsp red pepper flakes
    1 tbsp kosher salt
    1 tbsp coarse black pepper
     
    I added brown sugar for the last batch I made and liked the sweetness that it added. I don’t recall how much I used - probably 1 or 2 tablespoons.
     
     
  12. Like
    mike echo got a reaction from jark87 in Pork Blade Tenderloin vs Center Cut Pork Tenderloin   
    @jark87 I have been into making my own sauce. Can you part with the red wine vinegar recipe?
     
    This close? I have had mixed luck with internet recipes. Many IMO seem to be conjured up in some food editor cubicle and not tried real time.
     
    1 cup red wine vinegar. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. ½ tablespoon dried cilantro. ½ teaspoon sea salt. ½ teaspoon ground cumin. 1 teaspoon onion powder. 1 teaspoon garlic powder.    
    edit for additional 
  13. Like
    mike echo got a reaction from Boater in Pork Blade Tenderloin vs Center Cut Pork Tenderloin   
    @jark87 I have been into making my own sauce. Can you part with the red wine vinegar recipe?
     
    This close? I have had mixed luck with internet recipes. Many IMO seem to be conjured up in some food editor cubicle and not tried real time.
     
    1 cup red wine vinegar. 2 tablespoons brown sugar. 1 tablespoon Worcestershire sauce. ½ tablespoon dried cilantro. ½ teaspoon sea salt. ½ teaspoon ground cumin. 1 teaspoon onion powder. 1 teaspoon garlic powder.    
    edit for additional 
  14. Like
    mike echo got a reaction from philpom in Brine Pork Loin - try it   
    My best pork loins to date have been stuffed with cream cheese.
     
    Brining is a new option for me to try.
  15. Thanks
    mike echo reacted to philpom in New Video Short - Everything I've been up to lately   
    A 3 minute look at what I have been up to recently, some kamado, some kettle, some dutch oven, some griddle and even some big beast offset action.  Maybe some stovetop sprinkled in there.  Enjoy!
     
     
  16. Like
    mike echo got a reaction from philpom in Smoked Beef Cowboy Loaf   
    Rubbed some thick chops with coffee rub. High heat seared them. Garden tomatoes and squash rounded out the meal. 
     
    The coffee rub was great.
  17. Thanks
    mike echo reacted to jark87 in Heat Gun   
    Of course, Real Men of Genius have their own method…
     
     
  18. Like
    mike echo got a reaction from Boater in Smoked Beef Cowboy Loaf   
    Experimenting with cooks is great. I have been doing the same with ground beef.
    Searching ground beef recipes, I felt that ground beef recipes seemed to revolve a handful of the same old, same old, with some minor variations. More can be done.
     
    Thanks for the post. I have not tried coffee rub but I will make some up and try it.
  19. Like
    mike echo got a reaction from ADB in Reverse Seared 2" Porterhouse   
    Works on thick pork steaks too.
  20. Thanks
    mike echo reacted to John Setzler in Anyone a Hibachi Guru?   
  21. Thanks
    mike echo reacted to Ginger Ale in Anyone a Hibachi Guru?   
    No, it's actually a gas rig.  But  If I wanted to roam, and bring something with me for cooking, I would probably drag out the old hibachi and cross my fingers.
  22. Like
    mike echo got a reaction from Ginger Ale in Reverse Seared 2" Porterhouse   
    Works on thick pork steaks too.
  23. Thanks
    mike echo reacted to keeperovdeflame in New user unhappy with BBQ chicken on Kamado.   
    From your description detailing  your cooking method, It sounds to me like your probably over cooking your chicken. I cook chicken to an IT of 165 and then pull it. The meat is never dry. If however, I cooked it to 165, then sauced it, and let it cook another 20 minutes, it would almost certainly come out dry. If you want to sauce your chicken simply take it to 140 or 150 IT, sauce it and then pull it at 165. I think that will take care of the dryness. Ps. I pull chicken Brest at 160 because they have less fat and do have a tendency to dry out. On the matter of dry skin. Try patting your chicken dry with paper towels and then letting it  air dry in the fridge uncovered  for about 2 hours prior to cooking.  I do this and then when the skin is dry, I give it a thin coat of olive oil, and sprinkle it with fine kosher salt. This works for broken down or whole birds. When I do a spatchcock whole bird, I do it on a 2 zone set up. I let it come up to say 140 on the deflected side and then flip it over and let it finish to 165 skin down on the direct heat side. The skin comes out much crisper, this way. Best of luck, half the fun it learning how to get closer and closer to the result you're looking for. happy cooking. 
  24. Thanks
    mike echo reacted to Boater in What you might buy if you had $275,000 to burn   
    I'd be afraid it would not compare to (our fonder memories of) the original.  Kind of like the reborn Mustang 6 cylinder versions.  
  25. Like
    mike echo got a reaction from jark87 in Presalting a Boston Butt   
    From my own post-results-great.  Being simplistic, I did not do
     
     
     
    I held the cook in my oven for a few hours. Of course at the appropriate temp.
    All good.
     
    Enjoy the techniques y’all.
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