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baileybbq

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Everything posted by baileybbq

  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.
  15. A few days ago Walmart was selling the 13.5" Kamado Joe for $299. It is worth it to keep an eye on it. Also, compared to the $700 listed, the LG one from Costco may be a better deal.
  16. I am happy with the FB2 Pro + blower. Very stable for me, truly set it and forget it.
  17. Thanks! I plan to use both the spider (for the bottom deflector) and the woo to raise the grate and have the pizza stone on it. So that will create a 3"-4" air gap between the stones. Still trying to build up to courage to make pizza as it requires high heat. I need to do more reading on pizza making before diving in.
  18. Thank you both for the thoughtful replies. I measured again and my half stones are 7.5" so it should be a 15" deflector. It should be ok when I put it on the spider in the rim gaps on the fire ring with the legs down. If I flip the spider ring I will use the 13" stone since there is less open area toward the bottom. I have a question on the pizza set up, instead of using the kiln blocks, I can use the PS Woo to elevate the grate to felt line level and put the pizza stone on it. Would it achieve the same purpose? I am glad that my cat reminds you of your old pet. They are wonderful animals, mine's name is Marble and she is a sweetie.
  19. I asked this question in the BGE sub but I thought it might be a more general question. In a set up where I lower the spider in the fire ring, how much gap do I need between the deflector and the fire ring? I have a pair of half stones that form a a 16" deflector and a 13" pizza stone. Would the gap too small using the half stones? I think the 13" one might create too big of a gap and burn the end of ribs/brisket etc.
  20. Pictures is the gap with the half stone and the pizza stone. Is gap with the half stone too small, or the gap with the pizza stone too wide in this configuration. I think the distance to the heat source is ok as this is similar to the conveggtor set up.
  21. I have a large BGE and also the following accessories: - PS Woo to raise the grate to felt line, the expander and the upper grid. - Spider Ring - Pair of half stones that makes a 16" deflector - A 13" pizza stone - 16" round drip pan I usually cook at the felt line for the main protein and then use the upper rack to cook veggies like corn or stir fry. Or small racks of ribs. Nothing too high like a pork shoulder since it will touch the dome. I also put the spider's legs in the fire ring gaps but turn it up so the deflector is higher. Thinking ahead when I want to do a larger cook, such as a brisket and a pork shoulder because they can be cook at the same temp at similar duration. If I fill the the grill with lump to the top of the fire box (KAB full), can I do the following: - put spider in the same spot but with the ring flipped so the deflector is lower, and use the 13" pizza stone as deflector as the 15" won't leave much gap for heat to go up. - cooking grate on the fire ring as OEM set up. - Put expander and upper grate. - Put the drip pan at the upper grate, then small circular cooling rack in it to put the pork shoulder in. My question is whether this will make the deflector too close to the heat source. Also this will aloow me to use a rib rack to cook ribs vertically on the upper lever in the configuration the ribs would be touching I guess I should have bought the large adjustable rig from the get go but thinking that this might work too.
  22. That looks great and it is a lot of meat. How many were you feeding?
  23. Well, it was a great success. Everyone loved it and this trumped the pulled pork by 200%.
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