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Everything posted by jark87

  1. I guess I’m going to have to sign up for Sam’s. I just checked their prices and prime brisket is currently under $5/lb! Prime ribeye is just under $20/lb.
  2. Butcher’s cut! One of the most flavorful pieces of meat! Personally, I’d let the flavor shine through with a layer of EVOO (or ghee), salt and pepper. If your butcher didn’t do so, be sure to remove the tendon that runs down the middle. That cuts the steak in half and you can trim it up into separate cuts from there, if you’d like. I’ve only had it a few times and was before I learned about reverse searing. I don’t recall if the trimmed pieces were sizable enough to warrant a reverse sear, but that’s my favorite way to cook thick cuts. Add a butter bath while getting the fire up to sear temp for the ultimate in grilled steak!
  3. @Jack our son and his wife used to live in Baltimore, so yes, we’re big fans of Maryland crab. Would love to know who you get yours from. @Boater you have a good point. I’m more of a shellfish (lobster, mussels, crab, oysters) fan than my wife. We both enjoy halibut, salmon, red snapper and tuna. We’re close enough to the gulf to have a pretty good selection of gulf shrimp. If you have recommendations for any of the other fish, please let me know! Thanks to you both!
  4. Anyone use an online butcher? My local butcher has disappointed on my last several purchases. Local grocery stores are ok, but every now and then, I’d like to splurge for Prime or maybe even Wagyu. I’d also love hear from anyone using an online seafood supplier. Thanks!
  5. My very first attempt at brisket was untrimmed, as I didn’t know any better. I was using a cheap Brinkmann smoker with charcoal on the bottom and a water pan in the middle. Got a good bed of coals, set the brisket on, and walked to a nearby convenience store for a newspaper. (Yes, back when newspapers were still physical.) On my way home, I noticed an orange glow coming from my backyard. The rendering fat must have been so heavy that it ending up igniting the entire brisket. Luckily, I was able to get the fire out quickly and thought the brisket was ruined, but I still finished it off in the oven. Turned out that char was a good thing, as the brisket tasted great! But I’ve never been able to repeat the technique….
  6. +1 on a thick steak for reverse sear. I’ve never started with a frozen steak, so I don’t know how that may contribute to the issue. I also cook to 110°-115° then go to sear mode. I tried a new technique recently that produced the best steaks I’ve ever cooked - a butter bath for the steaks while bringing fire up to sear temp.
  7. I don’t have the soapstone - but I want one. I cook quite a bit of fish and the soapstone won’t absorb any fish flavor since it is truly non-porous. That also makes it maintenance-free, with no rust worries. Supposedly provides the best sear possible, but that’s probably subjective. Downsides are cost (almost 2x more than cast iron), time to temp (takes longer to heat) and it’s somewhat fragile.
  8. No apologies necessary! It was a great game, even though the outcome wasn’t the one I was hoping for. Regardless of records or rankings, that game almost always produce a classic.
  9. @Aldad I’d treat it like a brisket. Wrap it, throw it in a cooler and put towels on top for extra insulation.
  10. Resting is always a debate between my wife and I. I like to dig right in and have little patience for the rest period. My wife insists that it’s part of the cooking process. Either way, I always enjoy the meals! And this is mostly for steaks - not to be confused with holding tough cuts like brisket. I always appreciate Meathead’s take on amazingribs.com, as he and his crew go into the science and usually test pretty thoroughly. See below for his perspective: https://amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are/
  11. Nice cook - I appreciate the “experiment”! I’ve been on the fence between cast iron and soapstone. I also have the Classic and size of cooking surface is one of my concerns, especially when compared to the cast iron skillets I already own. What are thoughts on size?
  12. I have the Joetisserie and use it occasionally, but not as often as I thought I would. I wouldn’t call it essential. My personal preference would be a soapstone or cast iron plate for searing. While I don’t have either (yet), I think that they would get more use than the Joetisserie, at least for me. I thought I’d get a fan and controller at some point, but I’ve found that temp control on the KJ is so easy, I no longer see the need for one.
  13. Kind of a disappointing “sale”. Sale prices just match what’s been available on the Amazon KJ store for awhile now. I was wondering why you could buy KJ products on Amazon for less than direct on the KJ site. Sure was hoping to score an even better deal on a soapstone!
  14. That looks great. Assuming I’m not confusing this site with another, just hit your return key after you paste a picture. That will give you a line for text. If pics are already pasted, if you can get your cursor on the right site of the pic (it will show up as a large blue line), again, just press return to give yourself some space for inserting text. Hope that helps.
  15. I have the Classic 3 and just in terms of space, I find it just a little cramped, especially if I’m trying to cook multiple items at once, like main course plus sides. I usually cook for 2-4 people at a time, but often include extras for leftovers. The grill expander helps. Many on this site are perfectly happy with the 18” size, even when cooking for groups. I went with the Classic 3 for 2 reasons: price and built-in considerations. BJ3 was $800 higher, and more importantly, the dimensions in KJ documentation show a 39.25” clearance requirement with the lid open, vs. 35” for the Classic 3. Our outdoor kitchen design wouldn’t allow for the BJ3 clearance and barely accommodated the Classic 3 (36” counter depth with privacy screen behind that). Having said that, I’ve since discovered that the Classic 3 really only requires 27”, as the lid/control top doesn’t extend back nearly as far as shown in the documentation. Not sure if the BJ3 documentation is also inaccurate. As Jack says above, from a functional standpoint, it’s hard to go wrong with either one.
  16. Good to know regarding height of the smokeware rib rack. I still haven’t bought a rack yet. The only time I’ve cooked ribs on my KJ, I only had 2 racks, so they fit without a rib rack. But it really opened my eyes to just how little room there is in an 18” KJ. You can wrap the top of the SloRoller in foil. I bought a stainless steel pizza pan that is the perfect size for the SloRoller, but I’ve gotten to where I don’t use it much since the pan still requires cleaning. It’s easy to just remove the foil and toss it. SloRoller top stays clean.
  17. Good point. I was thinking that such a small piece of brisket shouldn’t have stalled for too terribly long, but then I remembered the beef ribs I cooked a couple of months ago. 10 hours for a less than 5 lb rack.
  18. Definitely the stall, but with only a 3 lb brisket, I would think you would have powered through it more quick than what is shown in your graph. You’re probably right about the temp not recovering. See link below for more info on the stall. Happy cooking! https://amazingribs.com/more-technique-and-science/more-cooking-science/understanding-and-beating-barbecue-stall-bane-all/
  19. While this is an older thread, it’s still a good one! You can’t go wrong with Meathead’s Memphis Dust. If giving as a gift, get a nice shaker jar and make up a batch. How’s that for artisanal? It takes about 10 minutes. I add a little jalapeño powder to kick up the heat a bit. https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/ As far as commercial rubs go, my current favorite is Lane’s Scorpion rub. Available on Amazon. I also agree on the Killer Hogs rubs. Good stuff!
  20. I agree - one of the best days of college football I’ve witnessed. Texas-OU: 48-55 with winning TD at :03 (boo!), Iowa-Penn State: 3 vs 4, 23-20, Texas A&M-Alabama: 41-38, winning FG as time expired. And even though my Longhorns lost, it was an incredible day of football! And I love me some NHL! Go Stars!
  21. I just noticed that you were cooking using the beer can method. If you haven’t been on amazingribs.com, I’d highly recommend it. They go deep into the science of smoking, grilling and just cooking in general. And they have great techniques and recipes! This is an excerpt from Meathead’s write up on beer can chicken: Worse, if you cook it at 325°F on the indirect side of the grill, it is hard to get the skin brown and crisp unless you include sugar in the rub, and personally, I just don’t think roast chicken is at its best when sweetened. I think roast chicken is best savory, with an herbal rub. Here’s a link to the full article: https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken/
  22. I’ve not cooked a whole chicken on my KJ yet, but have found on thigh cooks that it’s really hard to get crispy skin in a Kamado. I read somewhere that it has to do with the lack of airflow and higher moisture retention due to ceramics, as compared to a metal grill like a Weber Kettle. I typically cook chicken at 350° with the SloRoller, which is also indirect, much like the deflectors. The taste is fantastic, so I don’t get overly concerned about the skin. That said, I don’t have any trouble with browning.
  23. Well, what I thought was going to be a celebratory meal turned into wake after OU scored on 33-yard TD run with :03 remaining. The chicken thighs still turned out great - I think my best to date. I dry brined them for a couple of hours, and seasoned them liberally with Lane’s Scorpion seasoning. At the last minute, I hit them with a light dusting of Killer Hogs The BBQ Rub. Cooked them at 350° using the SloRoller and a very small piece of apple wood. Coated them with Sweet Baby Ray’s Sweet Vidalia Onion sauce for the last 10 minutes. Internal temp hit 180°, which was higher than I was targeting, but they were still incredibly tender and juicy. A few Revolver Blood and Honey’s helped ease the pain of the loss….
  24. Love the halibut and crab cakes combo! Gotta get the half moon cooker. I’m stuck trying to decide between cast iron and soapstone.
  25. I’d like to add a solid searing surface that’s versatile and allows for things like seafood, veggies, smash burgers, etc. I have the KJ Classic 3, so I’m already limited to 18” of cook space. Seems like the half moon shapes don’t allow room for much at all, which brought me back to the Arteflame - something I considered for my Weber Kettle, but never pulled the trigger on. Any recommendations from this knowledgeable group?
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