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jark87

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jark87 last won the day on November 1

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About jark87

  • Birthday 09/17/1962

Profile Information

  • Gender
    Male
  • Location:
    DFW area
  • Interests
    Obviously grilling and smoking, pickleball, golf, skiing, hiking - just about anything outdoors!
  • Grill
    Kamado Joe

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jark87's Achievements

  1. Be sure to check out SmokingMeatForums, too. https://www.smokingmeatforums.com/forums/ The Smoked-Meat forum mentioned above also looks good. Activity on it appears to be similar to this site. SmokingMeat seems to be more active. My observations are based on perusing threads and looking at activity of recent posts. Of course, if Mike can find John a way to continue KG, this site has it going on!
  2. Out of curiosity, what’s your own brand? Man Cave Meals? I’ve seen some of the YT videos and see that the link at the bottom of your message is a FB page. Anything else out there? I avoid FB but will subscribe to your YT channel (if I haven’t already.)
  3. Same here. I hadn’t tried in a couple of weeks because I couldn’t get on. Yesterday, I was able to get on, but not log in. All is working fine today. There are some subtle differences that I’m noticing, like quoting your post above. When I chose to quote, a small pop up window came up, which is new, at least for me. The site has been quirky for several months, where the side panel of current posts resides. It sometimes would display and other times not. Sometimes, I could turn my iPad from landscape to vertical and then it would appear and remain when going back to landscape mode, but usually it just wouldn’t display. Gremlins.
  4. Maybe the subject matter is too narrow, but that’s what attracted me. Too bad, as I’ll miss the site. There are a number of non-Facebook forums that seem to be doing well, but their focus is much broader so they have much more activity (Golfwrx, Trouble Free Pools, Early Retirement, etc.) Even though I only found this site a little over a year ago, the Guru had become my go-to resource for kamado cooking and I enjoyed the exchanges with other kamado enthusiasts. Like several others, I just don’t do FB, so I’ll have to find another site. @philpom, I was browsing a DIY teardrop site recently and saw some of your posts. If I can remember it, I’ll try to follow your build there! If you read this, send me a PM with the site name so I can find it easier. @Jack., thanks for your many inspiring seafood cooks! I’m much more comfortable with seafood now and that’s in large part due to some of your posts. @Boater, thanks for the on-line seafood recommendations. I still haven’t used them, but I’m glad this site finally came back up as I have them saved in a message for future use. @MikeRobinson, thanks for all of the reminders to use thermometers in building a consistent and repeatable process for successful cooks. @Alan Yves, I hope the KJ cart worked out for you. It was nice meeting a fellow Guru member in person. @A.O., I think I came across some of your posts on Trouble Free Pools. There’s a smoking/grilling thread on that site that’s pretty active. Join in! And of course, thanks to @John Setzlerfor the site! The true value of sites like these is in the members themselves. If any you have recommendations for another site, please post it here before the Guru signs off for good. I may end up opting for the Amazing Ribs forum. I use the site often for recipe and thoughtful, scientific research.
  5. That’s odd. It’s hard to dry out a pork butt because there’s so much fat in them. I cook at a higher temp - usually at 300° - and I cook to an internal temp of 205°, or whenever the blade bone moves easily. I don’t use a water pan and rarely wrap, except to put it in the cooler once pulled off the KJ. Given all of that, seems like your cook would be even juicier than mine. I do mop with an apple cider vinegar sauce, but I just started doing that for the past few pork butt cooks. I don’t think I’ve ever had a pork butt dry out on me. The cooking definitely continues in the cooler, but I can’t imagine that’s what’s causing it to get dry, as juices also tend to reabsorb during the rest period. I’d suggest that you check your dome thermometer, but it looks like you had a meat probe in during the cook and only cooked to 195°. If your fire was actually hotter than 250°, you would have hit 195° much sooner than 12 hours. I can get to 205° in about 6 hours when cooking at 300°. The only other thing I can think of is the placement of your deflectors. You say you have them on the middle part of the D&C. I usually use the SloRoller for any cooks below 400°, but when I do use the deflectors, I place the accessory rack at the lowest level and then place the deflectors on top of that. I think that would put the deflectors lower than what you described and might cut down on the hot air circulation. But since your cooking temp was 250°, I don’t know that it would solve the problem. Head scratcher.
  6. From what I’ve read, the parts most at risk with high heat are the gaskets. As long as those are in good shape and sealing well, I’m sure your KJ is fine. I need to do a high heat burn in my KJ, but I wasn’t thinking about that when I built the covered kitchen. We kept the cover low for aesthetics, but now I have a really nice wood ceiling that’s only about 4’ above my cooker. On cooks 350° and lower, the heat doesn’t reach the ceiling, but I worry about a 600°+ clean burn. I’ll have to do it at some point!
  7. I’ve often wondered about slow cooking burgers. Assuming the patties are thick enough, the reverse sear technique could be used to firm them up and get a bit of a crust. I tend to cook burgers medium well, so there would be less of a concern over overcooking the center, like there is with a medium rare steak. Nice post as we head into prime slow cooking season!
  8. Yeah, Amazing Ribs is my go-to resource for technique/process. I love the scientific explanations that support their recommendations, which for me, separates them from the pack of all of the backyard grillers with a YouTube channel. As much as I love his Memphis Dust recipe, that Simon and Garfunkel rub just doesn’t do it for me, though.
  9. When all of our kids, nieces and nephews were still at home, my sister would provide the turkey and I’d cook a brisket or ribs. Now, only my son and his wife live locally and the only protein she eats is poultry, so turkey it is. It’s usually the only time I cook turkey and I do enjoy the cook. I’ll have to look into Cornish hens. Never had them before.
  10. The story seems to have legs, pun intended. When prices crashed back in ‘19, turkey producers scaled down. Then the pandemic hit, causing even more decline in production. Avian flu has killed over 7m turkeys so far and continues to spread. All of that adds up to fewer turkeys. I haven’t tried to order one yet from our butcher, but am prepped for sticker shock. Might have to just go with the best I can find in a grocery store.
  11. Grilled up some Oklahoma onion burgers yesterday. Sliced the onions paper thin on the mandolin slicer and then salted them to draw out the water. Let them sit in a strainer over a bowl for a couple of hours and then squeezed out even more water. Getting my them as dry as possible helps to grill them instead of steaming them. Rolled up 3oz balls of ground beef and got the cast iron griddles up to 600° on the gasser. Put the balls of beef on the griddle, topped them with a healthy helping of onions, smashed them flat and seasoned them with salt, pepper and garlic. Cook for a minute or 2 on each side. Top 1 patty with cheese and serve as double patty burgers. Delicious!
  12. ^ This. I like to get my fire going before adding wood chunks. And after adding chunks to the hottest part of the fire, I wait until I see them combust before putting deflectors or SloRoller in. This ensures a clean burning fire that puts out great smoke flavor with no bitterness or overpowering smoke. I used to bury the wood chunks at the bottom of the charcoal basket, but too often found them smoldering instead of burning cleanly.
  13. I don’t know that I ever officially made it onto the pizza train, but I also go long periods between pizza cooks. Could be that we have some very good pizza shops nearby.
  14. No idea. Duck has quite a bit of fat, so it may not be necessary, but I can’t imagine that it would hurt. I’ve only cooked duck a couple of times, so I’m no expert. Sounds like some good eating!
  15. jark87

    RV build

    Looks fantastic! What’s that hatch in the rear? Storage?
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