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baileybbq

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  1. Thank you all for the tips. Clark, when I wrap with foil at the stall I put 1/4 cup of apple juice/apple cider vinegar in the bottom of the wrap. Do you think that and the juice from the butt is sufficient to be added into the vacuum bag to retain moisture. Good call on the non-freezing step. I plan to cook them on Thursday. have some for dinner and save the rest for camping. There are fridge in our cabin as well as my sister's RV. At worst I can buy more ice for the cooler.
  2. Going on a camping trip next weekend and my family has Sunday cooking duties. I plan to grill some steaks there on my sister's Blackstone. There will be a large group so I am thinking also smoking two pork shoulders ahead of time and reheat them in my sister's RV. What can be done for best result? - Cook during the week. - Shred, wait for them to cool then vacuum seal them. - Freeze - At camp site, reheat them in hot water. Is that a good enough approach to get decent results? Should add something into the bag to prevent them from getting dry?
  3. I read somewhere that high heat will cause issue for the bands. Is it because the metal expands?
  4. Haha. My daughter loves olives on pizza since she was 5 years old.
  5. Thanks! My result from Friday. First time stretching the dough, needs more practice. Barely made a 10" pie. The pizzas were very tasty so I will be making it again.
  6. That looks awesome. I wonder if I can replicate that in the kamado. Any idea what the stone temp needs to be to get that result? Edit. Never mind as I read the recipe and it has the temp instruction: https://www.kingarthurbaking.com/recipes/artisan-no-knead-pizza-crust-recipe
  7. I did do that and I transferred it to the broiler in the oven, after the temp in the breast hit 160, per recipe. But that only broil the duck breast skin to make them crispy and didn't do anything for the bottom part of the duck.
  8. So I tried this recipe recently: https://heygrillhey.com/smoked-duck/#wprm-recipe-container-10552 The flavor of the duck came out really good and the duck breast is very tender at 160F. However, an issue I encountered is that the underside is not done, like the wings and part of the legs, bottom of the back is semi raw. In the end I had to cook those parts some more under the broiler to get them done. I set the temp to 275F and I used the deflector for indirect heat. My question is whether I should have used direct heat at this temperature? I did comment in the review section but I guess she hasn't reviewed my message yet.
  9. I cooked two Boston butts for the neighborhood get together. Based on previous experience I added 1/2 cup of apple juice/apple cider vinegar to it when I wrapped at 165F. The results was wonderful, the meat was moist and they got rave reviews. All left overs were taken home by attendees. Good thing I saved some for ourselves after shredding
  10. Wow, they are losing out since you enjoy smoking and proficient in all types of protein. But I bet you can make them happy by making kamado pizzas.
  11. That is really fast. Last couple time I cook an 8 pounder and it took me 15 hours at 225.
  12. This is similar to someone being a good photographer and enjoys taking photos. Then suddenly you are everyone's favorite wedding photographer.
  13. Planning to cook couple pork shoulders for the neighborhood backyard get together on the 4th. Does it take longer cooking two butts instead of one? I am thinking it shouldn't increase significantly if temp is constant and I keep the two butts separated.
  14. A must have kitchen accessories.
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