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Everything posted by Boater

  1. I'd be afraid it would not compare to (our fonder memories of) the original. Kind of like the reborn Mustang 6 cylinder versions.
  2. Had an '89 with that same front bumper. Bumper met a deer at 40 mph, folded like a piece of tin foil. Other than that, really liked the truck. Edit:. But I didn't pay 1% of that price for it (used, "original" condition)
  3. Yeah, beef's ridiculous. Sales still happen, and found some brisket at $2 /lb for 4th of July sale. So maybe poor man's brisket is brisket?
  4. And if kids ran it, it would say "But, Mom......" Inflection difficult to show in text, but might be universal.
  5. Those deflectors should come standard, unless Amazon has a "special deal" :). They came with my Classic 1
  6. I started off to make those, ended up making a bread and butter pickle with more cucumber than onion. Point being, as John said, that there's a good number of pickles you can do in the "refrigerator pickle" category that go well with barbeque meats. The bread and butter pickle is sweeter, might not be as nice on pork, but went well on a chicken salad sandwich for lunch. For the pickle, spices pretty similar (add dry mustard and turmeric), but lots more sugar. You heat up the vinegar to dissolve the sugar, which also helps release some of the flavor of those whole spices. But not cooking the pickle for canning, so still a fast, simple process. The added sugar makes these less suited for pork, IMO, as pork starts off so sweet. Less contrasting flavor. And didn't have as many canning jars as I thought I had, so ended up with a plastic storage container for part of the batch.
  7. I wonder how many spare brackets are in spare parts drawers. You need 1, they send 4 (with bolts, nuts, etc.). Modern efficiency methods baffle me sometimes.
  8. You've hot a nerve with me on this. A lot of the meats we use on a BBQ pit are there because they were cheap at one point. I've seen chuck roast the same price as sirloin steak, and similar silliness. Lately I have seen a few specials on brisket in the $2-$3 range, which gives me hope. But I don't think we're going to see reasonable prices on beef regularly for years. I'll stalk sales, buy large packs and repackage into cook-sized portions. I probably use my vacuum sealer more for that than for anything else. One "hack" - I'll get a rump roast (very lean meat) and grind it for burger. If you add about 20% pork belly, bacon ends, etc, you get a great burger patty. Or mix with a decent amount of bacon drippings if you grind it by itself. Rump can be found on sale under $4 / lb. occasionally, and I'll do up a couple months' worth of burger at once when that happens. Much better than "lean ground meat" in the meat case.
  9. If.you're going to be counting on the dome thermometer, you might check out the TelTru thermometers. Much less of an issue than the original. But really only need that for some cooks, as a lot of the time, a probe works for everything you need.
  10. I haven't given up yet on finding a method for good barbeque from a big old bird, though my better 3/4 has suggested that I not be so diligent in my search Big and especially old birds do have good flavor, but there are probably very good reasons we don't have barbeque recipes for those as much as for other meats. Stew, soup, gumbo, yes. BBQ, no.
  11. Am I missing something here? The Amazon description has these as "Each ring measures 3 1/8 inches in diameter and stands 1 inch high" Link change or something?
  12. That's one argument for a BBQ controller or wifi thermometer. You get to sleep, or do whatever else you want, while the cook goes on.
  13. If they're out of replacement brackets (happens these days) you can bend that bracket more or less back into shape with large channel lock pliers, to use the shelf while waiting. I may have spares still around from the replacements they sent me, if it will be a long time getting that replacement.
  14. I haven't done this. And it sounds like a good process and like it should be possible, maybe with adjustments. I wonder what the oven temps are at 30 min, 1 hr, and 2 hr, with the roast in it. Knowing that, you could see what you'd need to do with a kamado, or if it's possible. My guess is that the oven would cool off faster. If (big word) that were so, then either the meat would be overcooked, or the center undercooked (relative to the oven process). But it should be possible with a kamado, shutting all the vents (and / or maybe dumping the coals), then pulling off the meat sometime prior to 2 hours and letting it rest. I'll be interested in hearing if there are proven recipes.
  15. 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!
  16. Sometimes the stall works in your favor. Nice!
  17. 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....
  18. 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?
  19. 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
  20. 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.
  21. 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?)
  22. @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!
  23. 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?
  24. 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.
  25. A place for everything, and everything in its place
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