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Everything posted by jark87

  1. Nice cook! I cooked plate ribs for the first time several weeks ago and absolutely loved them, but a 4 bone slab took me 10 hours. I cooked at 225°-250°, so a little lower than your temp. I had to wrap them after 9-1/2 hours because guests had arrived and I needed to finish the cook. But like you said, they were like butter when done.
  2. These are great for any party, but especially good for tailgating. Ingredients: Fresh jalapeños, cored Cream cheese Chopped brisket, already smoked to your taste Brown sugar Thinly-sliced, center cut bacon I didn’t list measurements, as that depends on how many Twinkies you want. I made 24 and used two 8 oz packs of cream cheese, 2 tablespoons of brown sugar, and a medium bowl of chopped brisket. Sorry - I didn’t weigh the brisket, but use however much you’d like, as you can’t have too much brisket. I also used 3 packages of bacon. Make a T cut in the jalapeño, slicing down from stem area to tip, then about a 1/2” slice across at the stem area, perpendicular to the lengthwise slice, creating a T-shaped cut. This will allow you to core the pepper while leaving the ends on, which will hold the stuffing in during the cook. Core the veins and seeds out of the pepper, noting that the veins are what cause heat, so the more you remove, the milder the pepper. Rinse the seeds out under the faucet. Smoke cored peppers at 250° for 20-30 minutes, just to soften them a little and put some smoke on them. While peppers are smoking, mix cream cheese, brown sugar and brisket in a large mixing bowl. Stuffed smoked peppers with cream cheese mixture and wrap with thinly sliced bacon. The thin bacon works better when cooking low and slow. It usually takes at least 2 slices of bacon per pepper, depending on size. If necessary, use toothpicks to secure the bacon. Smoke at 250° for 90 minutes. Picture is prior to cooking, as I took them to a tailgate party and had a friend finish them off onsite. I didn’t get a chance for pictures of the finished product. Enjoy!
  3. I had the same experience as keeper above, but with dino ribs. I had a rack of 4 ribs - probably 4 lbs or so. I was cooking at 240° at the dome - 225° at the grate. Internal temp got into 160s pretty quickly it seemed, and I I thought they were going to ready too soon. Hit the stall around 165° and it took about 3 hours to move 1°. Entire cook took 10 hours, and that was with wrapping for the last hour. Luckily, I had given myself 10 hours, so they were ready shortly after guests arrived.
  4. Looks great! I recently cooked almost the exact same recipe - Memphis dust (with added jalapeño powder for extra punch) and following Chef Eric’s wrap recipe with honey and butter. My ribs still came out too tender. Taste was great, but you couldn’t pick up the ribs without having them fall apart. My wife loved the taste and has been after me to cook them again, so I’m encouraged by your success!
  5. I agree with you about ghee over butter. I was more interested in the flavor profile and the KJ recipe hit the mark in that department. The garlic had a significant influence in the flavor. Ghee might have actually enhanced that a bit. I’m also a little wary of too heavy of a char when searing, but I was able to manage it using butter. Steaks had a nice crust, but nothing was “burned” and center was medium rare plus - exactly what I was after. Wish I had taken the time to get pics of the sliced steak, but we were too hungry.
  6. Saw this on the KJ channel and gave it a spin. I cooked filets instead of ribeyes and they turned out amazing! The boss said it was the best steak she’d ever had and she’s one tough critic. I started with a 2 hour dry brine, using lots of kosher salt. I washed the salt off after the brine, as the seasoning I used (McCormick Spicy Steak Seasoning) contains salt. My filets were ready for searing after only 30 minutes of indirect cooking at 325° vs. 1 hour at 350° in the video. Other than the seasoning and cooking time, I followed the recipe. Butter bath helps create a great sear and also adds phenomenal flavor.
  7. I’m still trying to figure out my RO. When I mixed it with Jealous Devil (40% RO, 60% JD), I had a steady low and slow cook for 10 hours. Interestingly, quite a few chunks of JD were leftover, some seemingly not burned at all. All RO was burned completely. I recently cooked some chicken thighs with 95% RO - only 1 or 2 chunks of JD at the bottom to prevent the small pieces of RO from being packed too tightly. This only burned for about 3 hours total, with the last hour or so just used for cleaning, which was high heat with vents wide open, because there wasn’t enough charcoal left to salvage anything. The RO seemed to burn really quickly, even before I opened up the vents. I still have plenty of RO left in the bag, so I’ll keep experimenting with it.
  8. That’s been my experience with many veggies in the Kamado. Even if I don’t use a chunk of smoking wood, they still come out too smokey. I really want to be able to put meat on the raised rack and veggies underneath to catch the drippings, but no success yet.
  9. Found a post from 2013 or 2014 on this site where thighs were cooked over direct heat, skin side down for about 1-2 minutes, then moving to indirect heat to finish the cook. Gave it a try today and I was impressed! Not quite as crispy as John’s flour technique, but still crispy and very tasty. Right after the direct cook: Finished product: Powered by Revolver Blood and Honey
  10. From a Texan’s perspective, both tortuous and nippy at the same time…
  11. 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.
  12. We planted one as a shade tree for our first house, which had the western sun beating on the back, included the master bedroom. Much to my surprise, that single tree produced LOTS of peaches. I would take bushels of peaches to work, all from that one tree. When we sold the house 12 years later, that tree was at least 25’ tall with a huge canopy. It served its shade purpose and produced some fantastic peaches!
  13. FYI, I also wrapped them for that last 30 minutes.
  14. I just cooked a nice rack of 4 dino ribs. I don’t recall how quickly the bark formed or the meat pulled back, but it took 10 hours to reach 200° with a meat probe. My cooking temp was 225° at the grate and 240° at the dome. I raised grate temp to 250° about 9.5 hours in (dome temp also stabilized at 250°) and pulled them once they felt like peanut butter with the probe. They tasted great!
  15. Slather them in melted butter and sprinkle in some brown sugar…delish!
  16. This is a pretty interesting thread. I just got into Kamado cooking this past spring, so I’m still learning. I haven’t tested my Smoke thermometer at the dome, so I don’t know how close it would be to the KJ dome thermometer. I’ll do that once I get a clip to hold it there. However, I had read/seen that grate temp is often lower than dome temp, which is the nature of Kamado cookers because of how well they retain heat, but that’s not what I’m seeing in this thread. On the few occasions that I’ve used a grate temp in my Kamado, my grate temp has shown to be lower than my dome temp, which synchs with what I’ve read. For example, when I cooked beef ribs recently, the grate temp was 225° while dome temp registered 240°. It’s not enough of a variance to worry about, but a variance nonetheless. If it was due to the meat affecting the grate temp measurement, it held that way for nearly 10 hours. When I raised the temp towards the end of the cook, both dome and grate were within 3° of each other in the 250° range, which I thought was odd. I’m trying to wean myself off of the grate temp measurement, since that’s the advice of most experienced Kamado cooks. :-)
  17. Was that a crunch I heard when you took that bite? :-). Really nice job. I haven’t tried wings yet, but was finally able to get crispy chicken skin on thighs using your method. Is your sauce recipe available somewhere? I have a good one, but am always on the prowl for something new.
  18. While not as inexpensive as the dollar store references above, I found this stainless steel deep dish pizza pan on Amazon. Looks just like the Smokeware without the logo and 30% less. 12” version fits on the 18” SloRoller perfectly. https://www.amazon.com/Pizza-Stainless-Steel-10-12-14Inch-12x1-6inch/dp/B08VH72YC6
  19. I cook sausage prior to putting it on a pizza, but pepperoni can go on without cooking.
  20. If I’m understanding your post, you should be fine now that you’ve calibrated your KJ thermometer. I haven’t had to do anything with mine yet, as reads the same as my digital, but from what I’ve read, it’s a good idea to test and recalibrate the KJ thermometer using the boiling water method every year.
  21. I hear you! My greatest challenge with brisket is timing. I still haven’t cooked one on my KJ, but am starting to plan a pool party and brisket will be on the menu! While I’ve never changed the way I serve brisket, I do try to vary the sides from time to time. My wife once made a spicy Brazilian tomato slaw that was really good with brisket. Definitely different from the traditional baked beans or mac and cheese. Caprese salad works, too, especially with a good balsamic glaze. I’ve also served a diced grilled drunken pineapple and jalapeño mix, which was more of a topping than a side dish, but it was a hit. Glazed dill carrots… you get the picture.
  22. I agree, but they are fun to cook! I like the bone as a handle, which makes a natural fit for a reverse sear, with fire on one side and 1/2 deflector plate on the other. Your gasser put a really nice sear on those steaks.
  23. I was disappointed in my recent purchase of Royal Oak, as the charcoal pieces were really small. Rather than toss it, I decided to mix it in with some Jealous Devil, which would hopefully prevent the RO from falling through the charcoal basket. Take a look at how the fire burned on a 10 hour cook. Almost looks like only the RO burned with most of the JD still fully intact. The good news is that it lasted 10 hours at 240°, but I thought the way it burned was weird. Maybe it won’t be as easy to mix them as I thought.
  24. It worked! I used flour this time and thighs had a nice crispy skin. I also left the control tower top wide open instead of just having the vent open. Bottom vent was also wide open. Took about 45 minutes to cook around a dozen thighs. Thanks for the tip, John!
  25. No worries - I knew it was a long shot. I raised cooking temp by 10° and powered through, although I wrapped for the last 30 minutes because I thought they would never finish. Cooked for just over 10 hours and meat temp just got to 200°, but they probed so tender, I pulled them and then rested in the cooler for another 30 minutes, which probably got them up to at least 205°. They turned out fantastic!
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