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rwalters

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  1. Like
    rwalters got a reaction from RedClayHound in Ribs first time in the big joe   
    I cook ribs quite often on my KJ bigJOE.  I usually do baby backs (my preference), but have done plenty of St. Louis, which tend to take about 1 extra hour.
     
    Everyone has their preferred method... and for the most part, they all turn out really good.
     
    My favorite way to cook ribs on a kamado is going really low-n-slow.  I prefer 210-225 degrees, which is lower than most guys go. 
     
    I simply light bigJOE in 2 places, let it come up to desired temp and stabilize.  I then place 1 chunk of wood on each little fire.  Put the heat deflectors in place, and let the wood start to smoke for about 10-15 minutes.  I then place the ribs on and don't peak again for 3 hours.  At that point, I'll open the lid and lightly brush with a bit of melted butter, and perhaps a spritz of apple juice.  I then close the lid and let them go for another hour.  Check again, and will typically let them go for 30 more minutes til almost done.  At that point i will glaze them and let them go for about 30 more minutes til sticky and shiny.  Perfect every time.
     
    I'll be doing 6 racks tomorrow using this method, and I am positive that those coming over for lunch will go CRAZY!!  :-)
     
    So to answer your question.  In my experience, baby backs take about 5 hours, and St. Louis take about 6 when running your KJ at 210-225.  If running at 250, I'd think 30-45 mins less.
     
    Here's what I typically pull out of Joe...

  2. Like
    rwalters got a reaction from WBC in Tri Tip Roast...Suggestions?   
    Apply your favorite beef rub/marinade...allow to sit at least several hours in the fridge (overnight is best)... toss on Kamado running at 250° indirect...toss in a couple of chunks of a mild fruit wood...take IT of tri-tip up to 15 degrees from desired temp...remove tri-tip and cover with foil...switch Kamado to direct heat and bring up to about 600-650°...toss tri-tip back on and sear for 90 seconds per side...remove and take temp...if not done, sear maybe 30 seconds per side til done. I prefer internal temp of 130-135°. You are in for a real treat!!!
    Do you have a rub or marinade in mind?
    Also, on a tri-tip, you ALWAYS want to slice against the grain. I suggest putting some very shallow slices (against the grain) into the meat before seasoning/cooking. That way when it's done, you'll be able to easily identify which way to slice.
  3. Like
    rwalters got a reaction from lnarngr in Threw a couple of frozen tri-tips on bigJOE   
    Got home from work last night only to realize that I forgot to take the tri-tips out of the freezer...that wasn't gonna stop us from having tri-tip! Ran water over the frozen meat, coated with rub, and let it sit while I brought bigJOE up to 250°. Threw the tt's on bigJOE, 1.5 hours of smokey heat later, they were sitting at 125°...took them off, revved the flame, and put a killer sear on them. They turned out GREAT!!
    Curious to know how many of you guys have thrown frozen meat on a grill. It works :-)

  4. Like
    rwalters got a reaction from buckleybj in How I cook my Steaks   
    Nice!!! Some of the best steaks I've had were done on Easter.  800 degree sear for 90 seconds per/side... and then finished on a 2nd kamado running at 350. 
     
    900 degree sear sounds even better
     
     

  5. Like
    rwalters reacted to freddyjbbq in Pellet Grill Owners?   
    Happy New Year Robb, nice to see you posting!
     
    i like the wifi and  trust it,  i've used it a couple of times on a brisket & some pork shoulders i made during my son's football season and it has value.  ive done way more cooks on the pellet grills and not used it though.   love the pellet cooking though, its fun.
  6. Like
    rwalters got a reaction from freddyjbbq in Pellet Grill Owners?   
    I am on Johns side with this one... I have tried WiFi on more than one type of cooker including my current pellet pooper. Not for me! One more layer of “something to go wrong” and I personally find the cooking process much more enjoyable when I am connected in person with it :)
     
    I know there are plenty of guys that love their WiFi setup and that’s cool! To each their own :)
  7. Like
    rwalters got a reaction from freddyjbbq in Pellet Grill Owners?   
    I cook on a MAK, and absolutely love it!
  8. Like
    rwalters got a reaction from bosco in Pulled the traeger !   
    Welcome to the wonderful world of pellet cooking Freddy!
  9. Like
    rwalters got a reaction from freddyjbbq in Pulled the traeger !   
    Welcome to the wonderful world of pellet cooking Freddy!
  10. Like
    rwalters got a reaction from freddyjbbq in Cold smoke   
    Really think I would enjoy cold smoking cheese, nuts, etc. have even heard that smoked avocados are killer... would probably add a really nice flavor to guacamole. Some people even like cold smoking a steak for an hour before cooking. Sounds interesting to me :-)
  11. Like
    rwalters got a reaction from johnm in Crispy skin chicken   
    2 suggestions:
    1) Cook your chicken at 400-425°
    2) Leave the top vent wide open, controlling the temp with the bottom vent. This will let much of the humidity escape. Chicken is still moist, but a bit crisper being there is less humidity.
  12. Like
    rwalters got a reaction from JB58 in One big advantage of having a Kick Ash Basket for the KJ Junior   
    ...and the wallet continues to lighten
  13. Thanks
    rwalters got a reaction from Sameer in Heat diffuser - when do you use it   
    Just depends on my mood. Think of it this way:
    No deflector = Grilling
    Deflector = Wood fired oven
    Just depends on what you are trying to accomplish.
  14. Like
    rwalters got a reaction from Mr Man in How do you cook drumsticks?   
    You are weird!
     
    I cook chicken parts all the time from a semi-frozen state (sometimes frozen solid, rubbed down with a bit of olive oil/rub)... takes about an extra 15 minutes, but man they turn out good.  IMO, gives them more time to soak up the flavors going on inside the kamado.
     
    C'mon bro... pull up a seat and enjoy a glass of ice cold milk with yesterdays date, along with some of this chicken that just came off bigJOE! You don't know what you are missing!
  15. Like
    rwalters got a reaction from ckreef in 2 Burner Table Top Griddle   
    Nice score! I absolutely my 36 and 17" BS griddles!!!! They also make for a simple and very effective reverse sear station
  16. Like
    rwalters got a reaction from UK Meat Fiend in maintaining temperature   
    Alright bud, try this:
     
    Assuming you are using good lump charcoal... if you are not sure, I'd suggest you buy a bag of Royal Oak lump from Home Depot (orange bag).  That way we'll be starting on solid ground. 
     
    1) Make sure all ash is cleaned from your kamado (what kamado are you cooking on anyway?)
     
    2) Load lump up to the bottom of the fire ring (the entire fire bowl should be filled for every cook).
     
    3) For low-n-slow, light in 2 places (12 o'clock and 6 o'clock).
     
    4) Leave lid and bottom vent wide open for about 10 minutes.
     
    5) Close lid and leave top and bottom vent wide open.
     
    6) I'd suggest a target temp of 250 (allowing for a variance of 225-275 during the duration of a long cook).
     
    7) When you hit 225 dome temp, close top vent, leaving daisy wheel wide open.  And close bottom vent about 2/3rds of the way.  This will dramatically slow down the temp increase.
     
    8) As temp hits about 240, close bottom vent down to about 1/8" and top vent down to just a sliver. 
     
    9) Let your kamado sit like this for about 20 minutes and allow it to heat soak, and stabilize.
     
    10)  After 20 minutes, take a look at temp.  If you are over 250, make a tiny adjustment and allow 30 minutes for change to take affect.  And do the same if temp if to low.
     
    11) Basically, after you have closed your vents WAY down, you want to make no more than 1 or 2 little tweaks during the 1st 30-45 minutes.  After that, just let it settle where it wants.  If it like 265, great,  If it likes 232, great.  Don't stress.  As long as you are in between 225-275 you will be fine.
     
    Hopefully this points you in the right direction.  Any other questions, just ask.  We love to help whenever we can :-)
  17. Like
    rwalters got a reaction from Dub in Joe Jr owners.....what are you using for a cover?   
    Agree, and will look into the one at Costco. But being I wanna teach my lil ones to use the Jr, I'm thinking the lower cooking height will work well for them. We shall see...
  18. Like
    rwalters reacted to John Setzler in First butt on the Yoder   
    Started out at 225-ish adn now I'm running at 250-ish
     
  19. Like
    rwalters got a reaction from Cgriller64 in Pellet Grill Pork Burnt Ends   
    WOW [emoji15]
  20. Like
    rwalters got a reaction from Marbque in Yoder YS640 Competition Model Overview   
    @john setzler Have you fired that bad boy up yet with protein on it?
  21. Like
    rwalters got a reaction from TKOBBQ in Kamado or pellet? Different cooker for different things?   
    I know what you mean and I agree. Pellet smoked ribs are very hard to beat. I recently did these on my pellet muncher. They were honestly some of the best ribs I've ever had, and they were sooooo simple. Even a couple of my harshest (most honest) critics told me they were excellent.


  22. Like
    rwalters got a reaction from Marbque in Yoder YS640 Competition Model Overview   
    Very nice review, John! Soooo looking forward to seeing you put this beast to good use!
  23. Like
    rwalters got a reaction from John Setzler in Yoder YS640 Competition Model Overview   
    Very nice review, John! Soooo looking forward to seeing you put this beast to good use!
  24. Like
    rwalters reacted to John Setzler in Bringing in a Yoder   
    Can't beat the price... It's a store called "Rural King" that just opened near me.  $8.99/20lbs is as cheap as I have ever seen pellets anywhere.  They have quite a few varieties to choose from... Apple, Cherry, Pecan, Oak, Hickory, Mesquite and one called a competition blend that had maple, oak, and cherry I think.  
  25. Like
    rwalters reacted to John Setzler in Bringing in a Yoder   
    All I have ever used in the past is Traeger brand and they are $20 for a 20lb bag.  I was told to try Lumber Jack.  I can get Lumber Jack pellets at a local store for $8.99/20lbs so I have bought some of those to try.. I have some oak, pecan, and apple.  I plan to make my own blend using those three together.  
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