
adauria
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Gender
Male
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Location:
Wake Forest, NC
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Interests
Cooking/Grilling/Smoke, Guitar, Christianity, other stuff
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Grill
Kamado Joe
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Andrey reacted to a post in a topic: Never having to clean cooking grates again?!
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adauria reacted to a post in a topic: Whole frozen sardines
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adauria reacted to a post in a topic: Reverse sear steak problems
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Never having to clean cooking grates again?!
adauria replied to Andrey's topic in Kamado Cooking and Discussion
Try wadded up aluminum foil to clean the grates (when they are cool, or just a use them with heat resistant gloves or tongs or something). Safer than wire brush and just about as effective. Plus, I've usually got some foil I used in some stage of cooking, and it's better than throwing it out (the "reuse" thing). While I appreciate the innovative thinking, I also think it's a solution in search of a problem. You would need to contend with the high heat resistance issue, the strength issue, and with the fact that people like grill marks (so they'd have to be thick enough to make the -
Andrey reacted to a post in a topic: How to light a fire and get HOT QUICKLY in a Ceramic Kamado
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adauria reacted to a post in a topic: Fire starting / Big Joe warm up time
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adauria reacted to a post in a topic: First 6 Months ... Time to Pack Joe Away for the Winter
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adauria reacted to a post in a topic: First Whole Brisket
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Best Option for Re-Heating Whole Packer Brisket
adauria replied to social assassin's topic in Kamado Cooking and Discussion
I had the same problem a few weeks ago. It was ready before 2 and dinner was after 6. I wrapped the paper wrapped brisket in HD aluminum foil, put that in a cooler, but an electric heating pad on top of it, put beach towels on top of that. It held nice and hot for over 4 hours like that (I didn't unwrap it once it was in there). Not sure if you have the equipment, but you could vacuum seal it if you had wide rolls of vacuum bag material and a vacuum sealer, then put it in a LARGE container filled with water, with a sous vide circulator to keep it at a hot temperature or just warm -
KJKiley reacted to a post in a topic: First Whole Brisket
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Edward Cook reacted to a post in a topic: First Whole Brisket
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JeffieBoy reacted to a post in a topic: First Whole Brisket
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skreef reacted to a post in a topic: First Whole Brisket
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Thanks all! I was delicious and a great experience. -Andrew
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Golf Griller reacted to a post in a topic: First Whole Brisket
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TKOBBQ reacted to a post in a topic: First Whole Brisket
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&roid reacted to a post in a topic: First Whole Brisket
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lnarngr reacted to a post in a topic: First Whole Brisket
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The widest part seems to the be the feet at about 28.5" across if you have the wheel locks lined up front to back or vice-versa (a little wider if you need room to roll the wheels out). The upper part with the sides folded down is around 26" or so wide. To confirm, this is a KJ Big Joe II. -Andrew
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when the cook finishes early...what do you do?
adauria replied to jtemple's topic in Kamado Cooking and Discussion
I had the same problem with a brisket yesterday. I added another layer of HD aluminum foil to the butcher paper wrap, put it in a cooler, put a heating pad on top of it (on high), and covered with a few old beach towels. It held my brisket from about 1:30 PM until about 6 PM and was plenty warm when it came out. -Andrew -
I had some friends coming over last night, so I decided to try my hand at a brisket. I had a ~12lb whole packer USDA prime brisket in my freezer, which I started thawing earlier in the week. Wednesday night I trimmed, I'd guess ~3lbs of fat from it, and seasoned it simply with lots of salt and pepper. The tricky part was estimating cook time. I decided to wake about 2 AM Thursday, give the Big Joe about an hour to get to temp (shooting for 250 F the whole time), then put the brisket on the smoker around 3 AM, which is just how it played out. I was hoping for about 12 hours to cook
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adauria reacted to a post in a topic: Loose Kontrol Tower
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You should post in the Kamado Joe forum lower down on the main page here.
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That's very impressive high temps for a pellet smoker! How much fuel did it burn in the process? I'm also impressed with the speed that it came up to smoking and searing temps. I need a lot more patience (and effort/fiddling) with my regular Big Joe II to pull that off. -Andrew
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adauria reacted to a post in a topic: Tragger's big spatula for Brisket, Butt, and other large cuts.
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I think I can answer my own question from the pics, but how was it? -Andrew
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adauria reacted to a post in a topic: New Big Joe, Some Concerns
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Basically a reverse sear. When I do that, the only differences are 1) I slow cook at 250 instead of 300, 2) I go for an internal temp of ~117 to pull from the slow cook and only put it back on when the hot side is good and hot - like 500+. I do 90-120 seconds per side, then it's done (medium rare) regardless of what the thermometer says. -Andrew
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The “Smell Test” for Beginners
adauria replied to KamadoBanjo's topic in Kamado Cooking and Discussion
I independently arrived at this idea myself too... once I smell that nice wood smoke flavor I love, it's time to put the meat on. -Andrew -
THIS explains why my skirt was very tough even though I treated it right and cooked it right... had no idea there was difference, but apparently this is a real thing. -Andrew
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They had a fair amount of B&B at Ace near me in Youngsville NC last weekend. I picked up 2 bags. There was Cowboy too, if you're into that sort of thing. -Andrew
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adauria reacted to a post in a topic: Kamado Joe @ Costco
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adauria reacted to a post in a topic: Best Cut of Steak To Grill?
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What Dobro Dane said. And for my money, I'd rather have the ribeye since it's also one of the tastiest, beefiest cuts to grill. -Andrew