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mike echo

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  1. Thanks
    mike echo reacted to jark87 in Rock in my Lump   
    I’m just about to the bottom of my first bag of KJ lump. So far, so good, but I still like Jealous Devil better, especially when Home Depot sells it for less than KJ. 
  2. Like
    mike echo got a reaction from Golf Griller in Help Controlling Fire/Charcoal Burn   
    I concur. Patience and practice are key.  You may read some posts here or elsewhere describing personal techniques but bear in mind those posting have learned their grill and perfected techniques beforehand. Use information for your own program development and improvements.
     
     
  3. Like
    mike echo got a reaction from jark87 in Help Controlling Fire/Charcoal Burn   
    I concur. Patience and practice are key.  You may read some posts here or elsewhere describing personal techniques but bear in mind those posting have learned their grill and perfected techniques beforehand. Use information for your own program development and improvements.
     
     
  4. Like
    mike echo reacted to John Setzler in Pork chop temp and time.   
    I cook MY pork chops / Pork Loin / Pork tenderloin to 135ish and let it finish to around 140.  I pull my chicken when the breast meat is around 150.  When I sous vide chicken I do the breasts at 140 for about 3 hours.  
  5. Like
    mike echo got a reaction from jark87 in Blackened Fish Tacos   
    I got addicted to fish tacos from a food truck in Maui.  I can replicate the tacos taste, but not the ambiance surrounding eating them.
  6. Thanks
    mike echo reacted to Boater in Non stop adds!!!   
    VERY sorry to hear that, John.  I'm sure you've done all the review of options, but if there's anything that might change that, please, please let us know.  
  7. Like
    mike echo got a reaction from A.O. in Butcher Paper   
    So I experimented.
    Super simple. Salmon.
    I coated the butcher paper with olive oil, the salmon with olive oil and Old Bay seasoning.
    I folded the salmon in the paper (not the fancier ways suggested for en Papilotte recipes), nothing else in with the salmon.
    Probed it and used my pellet grill at 350*.
    Pulled it at 140* and the salmon was great.
    Leftover sides from the fridge made for a great lunch.
    No paper smoldering that I was concerned about.
     
    Next up, a wrapped stuffed pork loin.
  8. Like
    mike echo got a reaction from JeffieBoy in Butcher Paper   
    So I experimented.
    Super simple. Salmon.
    I coated the butcher paper with olive oil, the salmon with olive oil and Old Bay seasoning.
    I folded the salmon in the paper (not the fancier ways suggested for en Papilotte recipes), nothing else in with the salmon.
    Probed it and used my pellet grill at 350*.
    Pulled it at 140* and the salmon was great.
    Leftover sides from the fridge made for a great lunch.
    No paper smoldering that I was concerned about.
     
    Next up, a wrapped stuffed pork loin.
  9. Like
    mike echo got a reaction from Boater in Butcher Paper   
    So I experimented.
    Super simple. Salmon.
    I coated the butcher paper with olive oil, the salmon with olive oil and Old Bay seasoning.
    I folded the salmon in the paper (not the fancier ways suggested for en Papilotte recipes), nothing else in with the salmon.
    Probed it and used my pellet grill at 350*.
    Pulled it at 140* and the salmon was great.
    Leftover sides from the fridge made for a great lunch.
    No paper smoldering that I was concerned about.
     
    Next up, a wrapped stuffed pork loin.
  10. Thanks
    mike echo got a reaction from Boater in First stuffed pork tenderloin on the KJ   
    I am a huge fun of stuffed pork loin. This is about regular pork loin, not tenderloin.
    Some things I do:
     
    I have had pretty good success with using a well sharpened filet knife to hollow out the roast, stuff it, and cap it off with most of the hollowed out meat. This takes a few roasts to perfect the technique. I take some skewers to hold the plug in or the cheese will push it out.
     
    I use powdered ranch dressing liberally in the hollowed out portion before stuffing.
    Sometimes I mix it into the cream cheese before stuffing
     
    I use whatever strikes me that cook, on the exterior of the roast.
     
    Sometimes I cut some shallow slices on top of the roast and fill them with Nona’s balsamic glaze. Any balsamic glaze will do.
     
    And obviously I cook to an internal 140*,  and let it rest quite awhile before slicing. YMMV on slicing. Leftover roast is great.
     
    edit to clarify pork loin, Not Tenderloin.
  11. Like
    mike echo got a reaction from dh14ster in Resting Chicken Breast   
    I started pulling at 150, like John. Works out well.
     
    While on a roll….try out Hassleback potatoes. Recipes and techniques everywhere. Search hassleback on KG.
     

  12. Like
    mike echo got a reaction from Boater in Shepherds Pie   
    Did a search and found this older thread after I saw Malcom’s video on Shepherds pie.
     
    The biscuit base is worth a try for me.
     
  13. Thanks
    mike echo reacted to John Setzler in FireBoard 2 Drive with Spark in Sync Mode   
    If both of your devices experienced problems at the same time, it was likely a router or internet service blip and not the fireboard equipment
  14. Like
    mike echo got a reaction from Golf Griller in Vinegar in Chili (or anything) Question   
    From Malcom Reed:
     

  15. Thanks
    mike echo reacted to jark87 in What's a good spray bottle?   
    I’ve never spritzed with water - only a 50/50 solution of apple juice and apple cider vinegar. The sugars in the mixture actually help with caramelization/bark, but only if it’s done sparingly, and like John says above, after the bark has started to form. But the effect is limited and doesn’t impart the flavors most people think it will. It can have the opposite effect by washing the rub off if done too soon in the cook. The only reason I continue to do it is because the best brisket I ever cooked was one that I spritzed. The fact that it was prime beef probably had more to do with the result than the spritz, but it’s kind of like wearing the same socks after you won a game in them.
     
    If interested, here’s some detailed info:
     
    https://amazingribs.com/more-technique-and-science-more-cooking-science-mythbusting-basting-mopping-and-spritzing/
  16. Thanks
    mike echo reacted to philpom in What's a good spray bottle?   
    HDPE is plastic type 2
  17. Like
    mike echo got a reaction from philpom in Bacon is healthy-watch this and feel good   
    I have had similar conversation, similar  test results, similar response and eaten similar foods for 5+ years with my Doc.
     
    The video I saw by Dr. Berg, talks about governmental agency acknowledging consuming fat is okay. I suspect many of us have been led to think otherwise. I was. I am embarrassed to say I had no sound reasoning.
     
    Many will still refute any fat consumption is actually okay. I hope their reasoning is well founded, stated, and verified.
  18. Thanks
    mike echo reacted to Gebo in Ikamand issues connecting   
    Fireboard 2 Pro
     
    I have not had a single connection issue so far.  10+ cooks.  
     
    Being super picky, the iKamand interface worked better in my head.  But remember, it loses connection a lot.  That might be why my brain connected better with the iKamand interface. It loses connection a lot as well. LOL
     
    i wish I had not been so stubborn and made the switch sooner.  $300 is big money in my house. I made the correct decision.  
  19. Thanks
    mike echo reacted to John Setzler in How to Cook a Boston Butt   
    When I wrote this, i was using drip pans just to help keep the grill clean.  I have since stopped using drip pans in favor of having the added flavor the meat takes on from the drippings hitting the hot grill components and the coals in the fire.  THAT is part of what makes barbecue good.
  20. Thanks
    mike echo reacted to SmallBBQr in Keto Diet   
    Unfortunately, too many consider fasting for short periods to be "extreme" and it is not.  Fasting provides numerous benefits and it is exactly what the human body evolved to do.  It is a healthy, natural state...not an extreme.  Eat in times of plenty (and store fat), and then burn off the fat when times were tough and there was no food.  Fasting, health, energy, building muscle all go hand in hand.  Many elite athletes now use fasting as part of their training to increase human growth hormone.  Many medical programs are now using fasting to increase immunity and resist disease.  i.e  Many cancer treatments use fasting as part of preventing the spread of cancer as it is your bodies own way of fighting and clearing out damaged cells.
     
    EVERY diet will come to a point where your bodies own metabolic rate will fight you to a standstill.  It is why calorie reduced diets in general do not work.  Your body is designed to resist losing weight and will over time become increasing resistant to losing weight.  Fasting PREVENTS your body from thinking it is starving.  Reduced calorie diets make your body think they are starving and slow your metabolism.  Fasting is one of the few natural ways to reduce calories and prevent your metabolic rate from slowing. 
     
    Now, for most people EVERY day is a time of plenty - multiple meals and snacks, and is why in general humans are getting fat.  The US leading that pack!  So, looking at it from another point of view, one could say that managing your diet by watching calories, exercise etc is the extreme measure.  All depends on your point of reference.  
     
    One of the simplest/cheapest and most natural diets is simply fasting.  It is free.  Once you get used to it...it is actually easy too.  
  21. Thanks
    mike echo reacted to John Setzler in Keto Diet   
    @mike echo
     
    I think 'over thinking' is not too helpful either.  I haven't given up my once or twice a week bourbon.  I am down 54 lbs.  This sorta reminds me of precision temp control in barbecue.  Technically, it's 'right' but in reality, its insignificant.  I have been down this road before, although it wasn't with keto, so I know there is more than one way to accomplish the weight loss.  No matter which method you choose, less calories in and more calories out is undeniably successful unless you have some extremely abnormal metabolic issues.  
     
    The OTHER part of being healthy that people tend to ignore is that the number shown on the scale is not always the best representative of your health.  
  22. Thanks
    mike echo reacted to John Setzler in Keto Diet   
    I am using an app called Carb Manager to keep up with what I'm eating.  If I have only learned ONE thing in my current and previous dieting, it's that you can not control what you eat unless you keep up with what you are eating.  I also firmly believe that exercise has to be a part of a good program.  
     
    Another firm belief I have is that you do NOT need to do any sort of extreme diet.  I do believe that depriving yourself of most of the things you love to eat usually ends up in binge eating at some point in the process.  I am quite confident that my experiment with WHOLE 30 on my last diet is what sent me off the rails.  There is one fact of life in dieting.  To lose weight, you need to burn more calories than you consume.  The differential between the two will determine how quickly or slowly you lose weight.  
     
    Keto is something I had very little interest in because of what I mentioned in the last paragraph.  I read about it for a while and decided to commit to giving it a try.  For ME, it wasn't too difficult to make the switch to keto simply because *I* am a person who doesn't mind eating the same things over and over again.  I don't NEED to have a widely varied menu every day.  THAT makes it a little easier to slide into a keto groove.  Giving up bread, rice, potatoes, and pasta was a bit of a challenge for me in the first week or so but I survived it.  I kept going and about 30 pounds just melted off of me without any effort beyond cutting most of the carbs out of my diet.  With some regular exercise in my day, I have shed an additional 20 pounds.  I will keep on plugging until I meet my goal.
     
  23. Thanks
    mike echo reacted to jark87 in Keto Diet   
    Good luck @John Setzler! I applaud anyone who takes ownership of his/her health and understands that diet is by far the largest contributing factor, at least of those that we can control. Like most, I have good intentions, but am easily tempted. I tried the Atkins diet way back when it first became popular, but it put me into a state of fogginess, so I quick abandoned it. I probably did something wrong and with all of the resources available today, it has my interest again. I’ll be monitoring anything you share on the subject and wishing you the best!
  24. Thanks
    mike echo reacted to MikeRobinson in Fasting for Survival   
    When you "fast," especially for an extended period of time, you tell your ancient body that "there is no food to be found."  Your body switches to its ancient protective modes, drawing down its reserves to stay alive.  However, it has switched into "crisis mode." It stops doing things that it would ordinarily do in times of plenty.
     
    I've frankly found an easier way: "eat well."  Circumnavigate the grocery store and go ahead and try those vegetables: if any of them "suddenly catch your eye," impulsively buy it and learn how to cook it.  Give your body a cornucopia of varieties to choose from.  (It was never built to assume that meat was readily available.)  Your kamado can prepare a great many interesting things – roasted zucchini, anyone? (It's delicious!)
     
    When a horse is deficient of minerals, it will begin to eat the wood of its stall – a phenomenon known as "cribbing."  Well, the snack-food industry calls the same thing "the munchies."  Because you aren't eating whatever your body is looking for, your body compels you to eat.  And, as necessary, it puts the excess away as fat – as a shield against future hard-times or starvation.  But it still isn't getting what it's looking for, and so it keeps compelling you to search.  You gain weight. And, you lose health.
     
    "When you go to the grocery store, skip the 'TV Dinners' aisle entirely."  Flash-frozen vegetables are a legitimate source of things that are not now in season, but do not prepare your suppers in the microwave.  Just a few aisles over, you will find the ingredients that are in all of those frozen boxes, and it is much more fun to go ahead and cook them!
     
    Without you even noticing it, the excess weight will go away.
  25. Like
    mike echo got a reaction from Boater in New Hatch bbq sauce on country style ribs   
    I remembered about Hatch chili peppers and I looked up this older post.
     
    Hatch Chili Co. made some move and their Hatch pepper products are on the shelves here in Nashville area stores.
     
    Good stuff.
     
    My shipping woes have settled (for now) and I need to order up some Fresh Chili Co. stuff and try it.
     
    Thanks for the info @philpom
     
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