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Boater

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Everything posted by Boater

  1. I'm with you on the cost of wings. The whole idea (a while ago, granted) was to get something good to cook that was cheap. That's not the case any more. The least expensive part of the chicken now seems to be hind quarters. Shopping around, I can get those at under 50 cents per pound, in 5 pound bags. That's our go-to chicken now. Cook the quarters, or break them up into drumsticks, thighs and remainder (soup, stock, etc.). Same thing happened to brisket as wings. Price became crazy. One day, same thing will happen to pork shoulder. Once a cut becomes popular, it don't matter, it seems, how easy it is to cook. I saw chuck roast the other day for the same price as sirloin steak (steak on sale, but still). OK, rant over. Good looking cook!
  2. Sometimes the stall works in your favor. Nice!
  3. Why stop there? The limit is 5 As @John Setzler said some time ago, it makes you wonder about KJ's ability to to these things with Costco and expect to have a solid dealer network as well. Hope it works for all, I just wonder....
  4. Saw this on the Man Cave Livestream, so had to get allspice berries. Here, you didn't mention the pickling medium (liquid). I think I remember some wine vinegar?
  5. Missed the live stream last night, but your announcement of a date change to Thursday was instigation enough for me to figure out how to use the notification bell in YouTube. I'm not the most astute of folk with respect to social media, so hadn't ever seen a need to do that before. Just saying this in case I'm not the only one. Thanks again for an interesting show last night
  6. Ok folk, first attempt. While this was intended as an experiment with low expectations, I learned some stuff. Also used this as a getting-acquainted session with my Father's Day acquisition of an Auber controller, so took advantage of that as I ignored the grill and ran some errands. Lesson 1: don't do that on an experimental cook. Controller worked great, but when I returned, the skin was about as tender as eelskin leather. So something to work on next time. As planned, did spatchcock, salted yesterday, added S&G (Meathead's Simon & Garfunkel) rub. Taking a pointer from @keeperovdeflame, started off a bit high, 275F grate (295 dome) until meat was 160. Then cut grate to 225F. The fan didn't turn on for over an hour while the Kamado coasted down to that temp, but I didn't lose the fire (a.k.a. got lucky). At that temp, the chicken stayed pretty much at 180F for the last couple hours or so of the cook. Spritzed a couple times at the end, in a hopeless attempt to rescue the iron-hard skin. Chicken itself came out good. Definitely more flavor, and less juice, than I'd see in a standard spatchcock young bird. Not as tender as one either. But didn't expect it to be - even in a gravy or soup, texture won't be the same as a young one. But still very edible, not dry, in spite of a long cook with little attention. Summary of the cook And the Auber graphic of the first couple hours. Realized after unplugging the controller, that I didn't have access to the data or graphics of the cook any more. So don't have pic of the whole cook. Lesson 3 (or so): Screenshot before unplugging. I didn't expect to come up with a simple, effective barbecue recipe on the first attempt. But this was actually pretty good. Lunch leftovers will be very good for later dishes, the primary purpose of this cook. Well, that and to figure out what to adjust for version 2 of this cook. So, changes for next time: 1) Don't leave the cook for so long. Monitor skin development, begin spritzing as soon as it starts getting crunchy. 2) Temperature drops during the cook should be in small steps, to reduce chance of losing the fire. Also, that's a step that might be dropped, especially if time is not an issue. I wanted to get the bird to higher temps than I could get with 225F, and it did that. But I should have remained closer, as I could have lost the fire, and not been able to restart it quickly. 3) Download data and capture screenshots before shutting down the cook. There may be a way to go back and find that info later, but it's certainly easier to do it right before pulling the meat off the grill.
  7. How much does that change your expected cook duration, or does it just burn more lump in the same amount of time? Way past my needs, just seems you'd have some changes in the cook with that much meat. (Same might also be true of the BJ, but with the bigger grill, might not be as apparent?)
  8. @MikeRobinson, that's pretty much what I grew up on - yard birds of various colors, sizes and dispositions. But typically we would roast or bake (or bbq) most of the roosters of a clutch when they were relatively young. So yes, they had great flavor from a widely varying diet and plenty of room to roam, but they weren't "old". Older than the standard bird in the supermarket (weeks old), but typically several months. Older birds got stewed for a long, long time. Like @keeperovdeflame's coc au Vin, just in a nice gravy. Cook times started at about 2 hours for younger birds, went up from there. Keeper, you (and the great Julia) might be right about needing those veggies, citrus and brazing liquid to keep moisture on and work on tenderizing and developing flavors. I'm hoping there's a simpler approach, but my hunch is that if there were, it would be widely known. Because cooking tough old hens (or roosters) is not a new challenge, it's been around as long as chickens!
  9. One of the bases of barbecue is taking a cheap, tough piece of meat and turning it into something well worth eating. Think brisket, ribs, etc. However, all the recipes I've seen for chicken start with a fryer or other fairly young bird. Growing up, old chickens went into soups, stews, gumbos, and were never roasted. But they definitely have more flavor than a young bird. I know sous vide could be used here, but 1) I don't have one (yet) and 2) that's not my point here. It just seems that with the ability of a Kamado to do a long slow cook easily, there should be a way to take advantage of it to make a really tasty chicken. I'm thinking of this mainly as a base for other chicken dishes (stir fry, sandwiches, salads, tacos, etc), as some of the toughness of the old chicken might remain. So, has anyone done something like this, and how'd it turn out? I didn't see anything specific to old chickens searching this site and a couple other bbq sites I've used. I've tried cooking one before, and a straight hot cook probably won't do a good job of tenderizing the bird. Went great in a soup, but too tough for some other uses. My thought is to just start a low fire and see how long it takes to probe tender. Spatchcock, dry brine and a simple chicken rub, for a starter. Rotisserie is an alternative, but keeping a low, steady.fire seems simpler without that attachment contributing to leakages. Suggestions for a different approach?
  10. Clams, oysters, and mussels are all great grilled. Oysters Rockefeller, smoked, or just heated enough to open the shell, straight or added to a sauce for spaghetti, you could probably fill a book with recipes. Not even talking about all the other mollusks - just bivalves. And it makes getting to the meat soooo much simpler. Win - win.
  11. A place for everything, and everything in its place
  12. So Father's Day cook was postponed until today, so both of us were ready to eat again, after Saturday celebrations. Pulled out a couple little steaks, added some produce (some garden, some not), came out nice. A couple grass-finished fillet mignons that i'd been reserving for a special occasion, salted Sunday. Fresh black pepper and garlic powder added today. Reverse sear on the KJ, with corn roasting on the direct side while the steaks got indirect heat, then finished steak on the lower grate and the corn on top. Corn was cleaned and several small ears wrapped in foil, without getting all the water off, to let them steam. Came out good. Corn ears are small due to lack of adequate sunlight where I have it planted. Still taste good, just don't fill out like they should.
  13. I didn't know such a thing existed. And I can get 2 shipped to the house for about the same price as an off-brand rib rack at the local hardware store. Fortunately, my accessory budget is expended for the month (and next), so decisions are postponed.
  14. Guessing they didn't sell those as rib racks. Do you have a link or name for the Ikea part? Thanks
  15. Likely either cooking, or leftovers from grandkids birthday celebration Saturday. Something simple, if cooking. Got a couple small steaks in the freezer, and a bit of sweet corn, as leading contender right now. @len440, congrats on the new great grandkids. Too bad they're not closer.
  16. My Classic 1, purchased lastyear, came with the multi-piece firebox. Also a klutz, but taking out the firebox is part of routine cleanup every 6 months or so, just takes a few tries to get it right. Some balled up paper towels is one way.to make it easier, I use the coal tool to (carefully) adjust the petals to get the ring to seat.
  17. Wcome @WarEagle2334. I'm with @Bgosnell151 on shutdown, close the air off when the meat comes off. If I've done a few greasy cooks (chicken, pork, etc) lately, I make sure I don't need to do a cleaning burn before my cook. If I do, I'll run one while the grill is hot, just open it up more. Haven't had mold issues yet, with that regime. But the grill gets used regularly, so that inhibits mold also. Again, glad to have you here
  18. While the Classic 3 has more depth, and you can fit a grill or other surface below the Joetisserie, that's not so easy with the Classic 1 or 2. Just too close to the spit, if you're spinning a fryer chicken, or something of that cross-sectional area. So, to see if it was worth doing, I got a 17 inch Weber grill (chromed), because it was fairly inexpensive, and didn't need fabrication. Cut it in half, and used the half that didn't have the center bar. And that was enough to get clearance for the 5 lb yardbird that was the main course today. It was a bit tight, so I'll probably trim off 1 more bar, but it works. The slightly smaller original size, plus the missing center bar, helped. I also flipped it, so bars were at bottom, for that little bit extra clearance. Had some potatoes in the foil, along with the chicken. Next time, I'll use a narrow basket or foil boat for them, but just experimenting here. Once this grill grate rusts (both halfs), I'll try to get something a bit slicker fabricated, but for now, this works to expand a bit of what I can do while using the Joetisserie. Total cost for two little grates - under $20.
  19. My local Ace Hardware is a BGE dealer, so I cruise that section whenever I'm picking up stuff there. I've seen a few things there that would be possibly useful, but haven't purchased anything yet. Their veggie baskets would fit, of course, but I haven't yet dropped enough veggies through the standard issue grate to warrant a basket. But I'm a lot more careful with those than I used to be!
  20. Welcome, @Willib. I was hoping someone would come up with a more definitive answer to your question, but as no one has yet, here's my 2¢ worth. I have a Classic 1, I'm told the v3 is 4 inches taller (in the base). if you just consider the ceramic itself, mine measures almost exactly 22 inches across at the widest part (the seal). So if the door _opening_ is 22 inches, it might barely fit. But any doors would likely need to be removed, and some of the frame could well be making that opening less than 22 inches. in order for that to work, you may need to remove the brackets that hold the shelves - pretty simple, 8 acorn nuts. Because those brackets extend wider, and you'll have enough issues. the other approach would be to disassemble the cooker and carry the top and bottom through separately. My base is 17 inches tall, so if the v3 is 4 inches taller, you would have an inch to spare. But that's a few "maybe's" there, it would be better if you had the actual height of the v3 base ceramic. The dome is only about a foot tall, so not as much of an issue. THis approach would require disassembly of the bands, a more complex job than just taking off the side table brackets. It also would still be a tight fit, counting on approximated dimensions to be correct - I'd call the retailer for an accurate dimension. THere are lots of YouTube videos about taking the bands off a KJ, not sure I'd trust any old video. But I think @John Setzler has one for the new (v2+) hinge that should help. Hope some of this is useful.
  21. I had a similar experience, posted a question, and had several members give me useful suggestions on handling that. I ended up getting one that I split in thirds, so I have 3 cooks to experiment with. But yeah, good price for any cut of beef these days.
  22. The only thing I'll add to that, is that I was having a bit of an issue with the fitting of the heat deflectors on the ears of the KJ basket. Seemed pretty delicate to balance. I solved this (for me) by using some channel-lock pliers to pull the ears _just_a_bit_ toward the center of the grill. If it's not a problem for you, then don't do it. But I found the deflectors easier to set on the ears with that minor adjustment. The other point is that @Selli does have a point about the utility of the lower (mid) rack setting with the basket. With the deflectors sitting on the ears, there's only about a half-inch of air space between the deflector and the rack in the lower position. With the deflectors on the lowest level of the D&K system, it's about twice that much. I don't know that it makes much difference on a cook, tho. A couple pics of the difference, with 1/2 inch spacers for scale. The first without the basket. And with the deflector on the basket ears.
  23. Welcome, @Sybert. I got a Classic 1 last year that also had the metal side tables. It seems that KJ is changing that feature and just not changing their description. Mine are also ferric (or at least react to a magnet) so they don't fit the description of the aluminum tables for the Series 3. Good thinking on the starter But you should be able to fire that grill up with some paraffin, alcohol, or other starters until that tank arrives. I certainly wouldn't want to look at that brand new grill and not use it!
  24. I'd believe that! So the primary issue is getting the overshoot handled, once it's in range it runs ok. I wonder if using it will affect the legendary efficiency of the Akorn. I did find another manual, and that one mentioned using an extremely small upper air setting for that controller. Might be something else to fiddle with, at some point.
  25. Just wondering if the adjustment might be on the "D" parameter? Just reading the manual now, that parameter adjusts the response rate, so perhaps a lower value might get you more in the range. But these values don't translate easily into (my) understanding of response, as they're interacting, so I'd expect non-linear functions. Also wondering if Auber controllers have a user group somewhere. I can see why folk would want a more straight-forward interface for a controller. Or a set of PID parameters for at least a good-sized set of very different smokers, so users could better understand how those relate to their unit. 3 presets isn't enough to get that.
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