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mike echo

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  1. 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
     
  2. Thanks
    mike echo reacted to MikeRobinson in First Time Smoker Here   
    Check the temperature "every fifteen minutes or so."  As needed, make slight adjustments and then check again "in fifteen minutes or so." 
     
    Carefully observe the food temperature throughout, because that's the number that really matters most, and it's not terribly dependent on the moment-by-moment firebox temperature. 
     
    That (food ...) temperature should, one way or the other, fairly gently "coast" up to about 10ºF below your target, at which point you should remove the food from the fire, wrap it ("tent" it ...) in aluminum foil, and expect it to "coast" up to your desired final temperature in the next fifteen minutes or so.
     
    Really, there shouldn't be anything that should prevent you from sitting down in conversation with your friends and enjoying that conversation as you keep one eye focused on those two temperature readings . . .
  3. Thanks
    mike echo reacted to CentralTexBBQ in What's The Deal With Kroger?   
    Thanks again everyone. @Boater, appreciate the pm you sent.
     
    I did decide to go with the ham, and though this is a gross exaggeration, I'm going to say that I burned it up. While it was on, we were called to the hospital and donned all of the paraphernalia to enter the room. I'll resist venting about the way things were handled on the hopsital's end throughout this entire ordeal, but we were able to talk to him, sing a few Christmas hymns, express our love for him and pray with him before leaving. He passed about 11pm Christmas evening.
     
    I am grateful, first of all, to have been there to spend the day with my mom so she did not have to exeperience any of it alone. Mostly, we are appreciative that 38 years ago to the date, he attended an early morning Christmas service and understood the Gospel for the first time. He trusted Christ as Lord and Savior. He was a changed man from that date and an extremely tense and fractured relationship between he and myself was healed. We find it so appropraite that the Lord would reward him by calling him home on Christmas as well
     
    peace...
  4. Thanks
    mike echo reacted to Jack. in Other Kamado Forums   
    Many thanks, Gebo.  John and the rest of us try hard to keep this a family-friendly forum, and one committed to civility and sharing of information in a positive manner.  We don't catch every vulgarity, double-entendre, or personal attack, and we're not always the most popular,  but we we are steadfast in our commitment to maintaining this as the best resource for outdoor cooking information and advice.
     
    Happy Holidays to you and yours.
     
     
     
     
     
  5. Thanks
    mike echo reacted to A.O. in Poultry problems on new Kamado Joe Classic   
    Well you are in luck then, it is not smoked poultry, it's basically oven roasted poultry with a bit of a smoked flavor ....  Mmmm, everybody loves it!
  6. Thanks
    mike echo reacted to John Setzler in Poultry problems on new Kamado Joe Classic   
    It also collects moisture drippings from the chicken and they don't evaporate off as quickly and it keeps the humidity up inside the grill.  If you are concerned about heat deflectors being clean, wrap them in foil.  That's an issue I have never bothered with myself.  I brush the crud off my heat deflectors with the same wire brush I clean the grill with and I flip the deflectors so the dirty side goes towards the fire each cook.  No issues of any kind with that.
  7. Thanks
    mike echo reacted to jark87 in Spatchcock Turkey - SloRoller or Deflector Plates?   
    I had similar results the last time I tried Meathead’s recipe from the amazingribs website. I love his techniques and science-based explanations, but flavor is lacking with his seasonings, IMO. I like his Memphis Dust rub, but add jalapeño powder to kick it up a notch. He says somewhere on the website that he doesn’t like much spice, so that explains why his seasonings fall a bit short for me.
     
    I’m trying Samin Nosrat’s (Salt Fat Acid Heat author) buttermilk brine recipe this year. I tried the chicken version last week and it was fantastic. I’ll probably use a version of a Chef Tom recipe from All Things BBQ for seasoning, as I like his stuff.
     
    Looking forward to another learning experience and a great Thanksgiving with friends and family!
  8. Like
    mike echo got a reaction from jark87 in Spatchcock Turkey - SloRoller or Deflector Plates?   
    I did a practice spatchcocked turkey recently. Probably trying another too late in the game for this Thanksgiving.
    I used the method described by Meathead in his book. 
    IMO. It was good but not great.
    I put my perceptions on the fresh, never frozen turkey I used. I probably could have flavored the turkey better.
    Ahhh. Now the debates begin. What does one do? I am going to try different techniques until I find one that I can pass on to the kids much like the recipes that were passed onto me.
    I will say, recipes/techniques on this forum are pretty darn good.
    I like recipes that have actually been made by the cook-not one that someone somehow found and never took time to make themselves. Look at John’s Setzler’s stuff. Very good. Others too.
     
    Funny story.  My buddy dated a girl graduate of a big time culinary school.  At Thanksgiving one year, she talked a big talk and made a poor tasting turkey while he and I stepped out for awhile. What a letdown. Better yet, my buddy later tells me she suffers anorexia.
     
  9. Like
    mike echo got a reaction from dh14ster in Doctor's Orders   
    The whole eating thing. IMO eat to fuel your body correctly. The topic is widely discussed and is more of an emotional discussion than a clinical one.
    Throw in how each person has their own needs/opinions.
     
    I have posted a bunch in the Healthy Lifestyles section. So far so good.
    My great revelation….too much sugar in the diet is bad ju-ju.
     
    A few others like aspects of Keto. I used that word to my Doc, He had a blank look,  so I now use Mediterranean Diet.  As they say, the light comes on. The medical professionals are tuned into those words.
     
    Eat well amigo.  Enjoy the great stuff from your daughter.
  10. Like
    mike echo got a reaction from jark87 in Doctor's Orders   
    The whole eating thing. IMO eat to fuel your body correctly. The topic is widely discussed and is more of an emotional discussion than a clinical one.
    Throw in how each person has their own needs/opinions.
     
    I have posted a bunch in the Healthy Lifestyles section. So far so good.
    My great revelation….too much sugar in the diet is bad ju-ju.
     
    A few others like aspects of Keto. I used that word to my Doc, He had a blank look,  so I now use Mediterranean Diet.  As they say, the light comes on. The medical professionals are tuned into those words.
     
    Eat well amigo.  Enjoy the great stuff from your daughter.
  11. Haha
    mike echo reacted to Jack. in What’s Your GoTo Turkey Leftover?   
    I think our wives went to the same school.  My wife thinks turkey cooked on a kamado tastes like ham, and nothing I have said or done has been able to budge her from this unsupportable position.  Ah well, more for me.
  12. Like
    mike echo got a reaction from Jack. in What’s Your GoTo Turkey Leftover?   
    My wife still is stuck on an Oven Stuffed Turkey in a roasting pan a-la 50 or more years ago style.
    I’m still KJing turkey to try and get her to give in a bit. 
    Made a pretty good one yesterday but her first remark was “this isn’t smoked is it?.
     
    So I have a lot of excellent meat available for leftovers.
     
    Looking for ideas for the leftover meat.
     
     
  13. Thanks
    mike echo reacted to Jack. in Ribbon Tian On My Mandoline's 21st Anniversary   
    About 10 years ago, I sliced my thumb pretty badly while cutting French Fries on my Bron mandoline.  The injury was my fault, and I put the mandoline away in a corner of the garage (largely because it was too expensive to throw away) and forgot about it-until two weeks ago when I found it while cleaning out the garage.  I've been thinking about using it again ever since I rediscovered it.
    Yesterday, Nov. 13, 2021, after buying a pair of cut-resistant gloves and swearing to use the food pusher and be VERY careful, I decided to give it a go again.
    When I opened the box, I found the original sales receipt dated November 13, 2000, thus making yesterday's cook, coincidentally, the 21st anniversary of my first use of this excellent and dangerous piece of equipment.
    I made a tian of eggplant, zucchini, yellow squash and sweet onion cut in uniform 1/4" ribbons on the mandoline, with Roma tomatoes which I cut by hand.
    The tian is seasoned with Herbes de Provence, garlic, EVOO, salt and capers, baked covered @ 400* for about 90 minutes, then lightly topped with shredded Parmesan which melts just from the heat of the vegetables.
    The dish was delicious, and all 10 digits are intact and uninjured.  I'll rebuild my confidence with the mandoline now, and put it to good use after its long rest.
     
    Thanks for Looking and Happy Cooking.
     
    p.s.  Despite several attempts, I cannot get the photos to appear in the chronology I want.  I'm sorry they are out of order.
     
     

     
     
     
     
     

     
     
     
     
     
     
     
     


     
     
     
     
     
     
     





  14. Thanks
    mike echo reacted to JeffieBoy in A quiet Sunday morning   
    Was up before dawn and craving some flesh, so I loaded up the Akorn with some Big Block, Maple and Apple chunks and got her lit.  I pulled out a 5 pound Pork Shoulder roast, coated it, injected about 2 ounces of Apple Juice and let it rest until we were up to temp.  Made Tea for Two and settled in to a recorded episode of Vera (Brit Murder Mystery).  Meat went on and it looks like we know what’s for dinner tonight!  No mystery there.  My wife loves waking up to the smell of the Akorn going. I love being outside at sunrise with the temps sitting just above feezing.
     
     

     

     

  15. Like
    mike echo got a reaction from dh14ster in Chicken Yield   
    My technique to maximize  whole chicken yield is to first get a meal out of the chicken meat.
     
    Then I boil the chicken to go in the direction of chicken stock which generally I make into soup. Homemade stock as we know has a multitude of uses.
     
    Instead of noodles, we have been making dumplings. 
     
    I will say, that I add in some granular chicken bouillon into the stock.
  16. Thanks
    mike echo reacted to dh14ster in Getting there... Grillplatz is a work in progress   
    When I moved back from Germany to Virginia in August of 2020, I knew I wanted to build a new grilling space (Grillplatz in German) in the back yard of our new home. I started out getting unpacked and it wasn't much.

    Next, had to get a fence to contain the animals and the outdoor furniture that was beginning to arrive from overseas.
    Score! Got a great deal on a slightly used (4x) Kamado Joe . At least one member on this forum busted on me about my hardstand lol
    Next, gotta get some overhead cover to protect the equipment and the cook!
     

    Okay, so now we are going to do something about the hardstand, because I had plenty of mud when I was in the Army hahaha. The crew excavated and my daughter, her boyfriend, my buddy, and I did the pavers. Turned out pretty good if I do say so myself.


    Some of these pictures are sideways, don't know what I can do about that. So first meal looks a little crowded but that's because we have 7 people eating at a 4 person table. A low sitting wall and fire pit are going on the other side after I build a table for the Joe and possibly a small bar. We are getting there.
    And, I am really enjoying the views from my kitchen. I hope you enjoyed this.
     
     
  17. Thanks
  18. Like
    mike echo got a reaction from pjooom in Keto Diet   
    Adapt this basic recipe as you deem. Adapting friendlier ingredients sometimes but not always work out. That would be up to the baker. Expect results to be other than a stereotypical  i.e. traditional idea. As you read through this, our adaption is from a family member who adapted from a traditional BH&G recipe. I suggest not looking for perfect on the first bake. My wife is a baking whiz so we lucked out.
     
    We used almond flour 1:1.  We used  bought shredded carrots in a bag. For sweetener try Truvia. Try Swerve confectioners sugar for frosting. We used vanilla extract vs. almond extract. We baked in a 9X13 pan.
     
    IMO, lots of carrot cake recipes on the net that may or may not work in your kitchen, or someone may decide to modify  one to their idea and publish it adding to this plethora.
     
    And if anyone tries this out please post here.  Details are good. 
     
    Cheers.

  19. Thanks
    mike echo got a reaction from Boater in Keto Diet   
    Adapt this basic recipe as you deem. Adapting friendlier ingredients sometimes but not always work out. That would be up to the baker. Expect results to be other than a stereotypical  i.e. traditional idea. As you read through this, our adaption is from a family member who adapted from a traditional BH&G recipe. I suggest not looking for perfect on the first bake. My wife is a baking whiz so we lucked out.
     
    We used almond flour 1:1.  We used  bought shredded carrots in a bag. For sweetener try Truvia. Try Swerve confectioners sugar for frosting. We used vanilla extract vs. almond extract. We baked in a 9X13 pan.
     
    IMO, lots of carrot cake recipes on the net that may or may not work in your kitchen, or someone may decide to modify  one to their idea and publish it adding to this plethora.
     
    And if anyone tries this out please post here.  Details are good. 
     
    Cheers.

  20. Thanks
    mike echo reacted to pjooom in Keto Diet   
    Thank you so much for writing it all down! I can't wait to try it! I'm not very good at baking, but together with my mom I'm sure we can do it.
  21. Like
    mike echo got a reaction from TKOBBQ in Need a DRY jerk seasoning   
    Found this looking through John’s video index. It’s probably what I twisted into a dry Jerk seasoning.  For us, it is. Thank you John and @TKOBBQ.
     

  22. Thanks
    mike echo reacted to Ogopogo in Jerk Chicken Thighs: Work in Progress but pretty good   
    I've been trying to nail jerk chicken for a couple months but could never get the flavor I remembered from Jamaican places in NYC. After a few less-than-inspiring attempts with homemade jerk I asked some Jamaican folks and they all said, "Go get some Walkerswood. It's what we do." Walkerswood by itself was pretty good but still lacking in pop and acidity. Then I saw this video and started working on a blend, which I finally have at a place where I'd serve it to another human being without feeling embarassed. Unfortunately I don't measure a lot so this is how it goes from memory.
     
    CHICKEN PREP
     
    I started with 8 thighs from Costco, which is two of the 6 little bags you get when you buy a pack of chicken thighs at $1/lb. I wound up slashing the thighs on the skin side perpendicular to the bone instead of jaccarding. Normally I always brine but not this time as there's a long marinade ahead.
     
    MARINADE
     
    Start with about two heaping tablespoons of Walkerswood hot. Get the paste, not the thin marinade. They sell this at my local supermarket (kinda hidden though; not a lot of Jamaicans in Minnesota I guess) but you can always get it from Amazon if you absolutely must. This goes into a blender or food processor. Add about 4 cloves of peeled/crushed garlic, a roughly equivalent amount of fresh ginger, 2 or 3 chopped sprigs of fresh thyme or whatever the equivalent in dry thyme is, 1/2 to 1 Scotch Bonnet pepper (leave out if you really can't take heat but want to eat jerk for some reason), and 3-4 chopped scallions. Chop/blend. Add about 1/4c orange juice, 2 tbsp key lime or regular lime juice (I just had some key lime juice and like the acidity), and 2 tbsp soy sauce. Blend again. Pour this over your chicken, working into the cuts, and marinate overnight. I do this in a 1 gal freezer bag but whatever you like is fine.
     
    FIRE PREP
     
    I'm shooting for an indirect temp around 350F, which usually starts a bit low and climbs to around 375 by the end, which gets me a nice skin. Wait until the smoke clears, etc., you know the drill. I use a heat deflector and an empty pan to catch chicken fat.
     
    For wood I like apple. If you want you can make fake pimento smoke by soaking a bunch of bay leaves and allspice berries and putting them in a smoker box/foil packet so they don't just burn right away. It yields a nice fragrant camphor-y smoke similar to pimento but I don't think it adds too much to the product. Actual pimento wood is insanely expensive in the continental US.
     
    COOK AND END SAUCING
     
    I put the chicken on skin down once the pit is 350-375 and the smoke is blue, pouring the leftover marinade on them. This usually results in a temp drop to about 280 or so so I keep an eye on the temp and fiddle with the vents if needed. This cook isn't super long so you won't go crazy chasing temps like this. I flip the chicken to skin up when I think the skin side is dried out a bit, maybe around 120 internal. I may try just putting it on skin up and not thinking about it next time.
     
    Meantime I get a small bowl and mix 1 tsp Walkerswood with about 3 tbsp key lime juice (or regular). You can use something else like Red Stripe if you like but I just think the chicken really pops with some extra acidity.
     
    Note: I take my chicken higher than most people, probably because I'm terrified of salmonella, so you may adjust these temps to your liking. At about 180 I spoon/brush the lime jerk sauce over the chicken, then close it again and take it to 195 internal. Then I take it off and let it rest for a bit. The color should be golden brown with some blackening, but not like cajun blackening. The skin should be bite-through, and the slashing I find helps it not all peel off on first contact.
     
    For further refinement I may try not flipping the chicken at all during the cook as mentioned. I may try getting some regular fresh limes and adding the zest for a little extra pop instead of bottled key lime juice.

  23. Like
    mike echo got a reaction from gemstatejake in Alternative heat deflector fo KJ.   
    A pizza pan can work, I used one when I switched from Akorn to KJ.  Why I did that? IDK.
     
    The ceramic half moons are superior.
  24. Thanks
    mike echo reacted to jark87 in The random spirits thread...   
    Nothing says summer like a good margarita. Made with fresh squeezed lime juice, El Mayor Blanco tequila, Solerno Blood Orange Liqueur, agave syrup and a splash of OJ. Not as high brow as a good bourbon or rye, but refreshing on a hot day! I’ll get to the bourbon and rye once the weather cools off a bit.

  25. Thanks
    mike echo reacted to CentralTexBBQ in Scratch 1 From the Bucket List   
    I guess the same could be same for the kamados we all own. Certainly high quality food can be produced on $59 grill from Lowes. But a quality grill certainly enhances the experience for me. And we can all appreciate how important our varied hobbies are– whether season tickets, cuban cigars, collecting fine wines, expensive scotches, cars, etc. Some of us like knives, oh and pens, of course. Fine pens are a must! 
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