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Mr Cue

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Mr Cue last won the day on March 5 2017

Mr Cue had the most liked content!

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  • Location:
    Crossville, Tn
  • Grill
    Kamado Joe

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  1. Mr Cue

    Steak Dinner

    Certified Angus Beef
  2. Mr Cue

    Steak Dinner

    Made some filet tacos with the left overs, two good meals!
  3. Since the beef filet was so tasty, I decided to do a pork tenderloin a few days ago. Marinaded in Italian dressing, glazed with peach preserves, served with roasted red potatoes and herbs, and bacon sautéed cabbage.
  4. Cook from last weekend, don't usually get Saturday's off so I felt the need to celebrate with a nice CAB filet, sautéed 'shrooms n onions, and a twice baked potato all on the Big Joe.
  5. Mr Cue

    Gonna Cure a Fresh Ham

    I also injected the ham before it went in the brine to soak. It was rosy pink, tasted of ham, and had the ham texture when I cooked it. I agree that I don't think it could cure in 10 days just brining alone. Injection is necessary.
  6. Mr Cue

    Understanding Different Flours!

    Interesting. I’m surprised that as more and more people are getting into specialty baking that they don’t include analytics on the flour. We use about 25,000lbs of bread flour in my department at work every day and with each delivery we get, there is a detailed analytics report. These reports include things like moisture content, protein, and a few other things. About a month ago we hit what is called “new crop” flour. Typically this flour behaves very different from what we get earlier in the year. One of the noticeable things about it is “clean up time”; the amount of time it takes the flour to mix in a given amount of water and form a neat ball. New crop flour is taking upwards of 2 additional minutes to clean up vs the same product from earlier in the year. To combat this we have to adjust our mix times and water; most of the time we will cut 10-25 pounds of water in a mix and increase overall mix time by a full minute over two stages. We also find that dough temperatures need to be a bit higher than what we’re used to getting in order for the finished product to properly mix. I don’t ever see anyone talk about dough temperature, it’s very important and a few degrees can drastically affect your final mix. Baking is very much a science and an interesting one at that!
  7. Mr Cue

    Venison Summer Sausage

    I’ve got a batch of frozen meat already seasoned that I need to defrost and smoke. Seems like a good project for my next weekend off.
  8. Mr Cue

    Gonna Cure a Fresh Ham

    FWIW, I followed Greg from Ballistic BBQ’s home cured ham method and it worked great. I did a 10 Day equilibrium cure of an 18 pound bone in ham and it was excellent. I did this back in 2016 I think, it was posted here on Kamado Guru.
  9. Mr Cue

    Smothered Hamburg Steaks

    Sure thing, hope it turns out as good as mine did!
  10. Mr Cue

    The 20 hour Chuckie and the Drill Master

    Looks like a nice, low carb, meal. I haven’t used my Anova in a few months... going to have to change that!
  11. Mr Cue

    Smothered Hamburg Steaks

    Patties: 1.5 lb 80/20 chuck 2 eggs 1/2 C panko crumbs 2 TBS dried onion 1 TBS Big Moe Cason Beef Rub 1 to 2 TBS Worcestershire sauce Combine all ingredients and form 4 equal size patties. Don’t over work the meat, mix by hand approx. one minute. Gravy: Large can condensed cream of mushroom soup 1/2 can water 8 oz sliced mushrooms sautéed in butter salt, Worcestershire sauce, rub to taste Mix it all together in a bowl or large mixing cup I sauté the mushrooms first using 1/2 stick unsalted butter. Remove from skillet and brown the patties. Once the patties have browned on both sides, about 3 minutes per side in med/high heat, add the gravy and let simmer, covered, on medium heat for 45 minutes. Turn off heat, top each patty with a slice of your favorite Swiss cheese, return cover, and rest 5-10 minutes or until the cheese is melted. Serve with buttery mashed potatoes or your favorite sides.
  12. Mr Cue

    Smothered Hamburg Steaks

    Great meal for cooler weather indeed. I was really pleased with this one overall but the thing I liked most was the texture, it was consistent all the way through like a great meatloaf.
  13. Mr Cue

    Keto Diet

    I made egg salad sandwiches with eggs I pickled for a few days in left over claussen pickle juice, it may have been the best egg salad I ever made!
  14. It’s been raining again... seems like it only rains on my days off work. Not to be discouraged, I decided to at least have a tasty meal with my family since that rarely happens. Looking at what I had on hand, I decided on an old favorite, hamburger steaks, as they’re locally called. These are sort of like a meatloaf meets a burger; egg, panko, and some select seasonings elevate things from fried burger patty to Hamburg Steak level. The spices here include Big Moe’s Beef Rub, Worcestershire sauce, pink himilayan sea salt, and dried onions. I brought it all together and formed some generous patties. I busted out the electric skillet for ease of use and shear capacity; a half stick of unsalted butter went in and helped to sauté the 8 ounces of sliced portabello mushrooms. Once the mushrooms were tender, they came out and the patties went in on high heat to sear. A few minutes on each side then reduce heat to medium and add a large can of condensed cream of mushroom soup, half a can of water, and the sautéed mushrooms with a few dashes of Worcestershire sauce and some more salt. Simmer with the lid on for 45 minutes. Turn off the skillet and top each patty with a slice of baby Swiss cheese, re-cover and let sit till cheese is melted. You will have a nice mushroom gravy and some silky smooth Hamburg Steaks that cut like hot butter. We had ours with a side of mashed red potatoes and pull apart rolls.
  15. Mr Cue

    Big Joe Food Taking Forever

    I’ve said it before and I’ll say it again, 225°F is not the end all be all of BBQ. I’ll put my 275° 3 hour loin backs against anybody who says you can’t make outstanding ribs in that time and at that temp and walk away grinning because I know for a fact I proved them wrong. Same goes for pork or brisket, these temps are not needed in a Kamado and the only purpose they serve is to delay your time til done. I will cook at these temps if I have a large quantity of meat to cook because 1) that’s usually where Big Joe settles with 40-50 pounds of meat in it and 2) because I’d rather not rush the cook and have to hold that much meat at temp for health/safety reasons. For reference, Aaron Franklin himself has confessed to cooking his briskets at 275-305°F in his offset pits, so you can clearly make “the world’s best brisket” at higher temps. Try the higher temps and see what happens. There is also the initial “seasoning” of the grill to take into account. Both my Akorn and Big Joe had some interesting cooking characteristics with the first few weeks of use. Initially, I was a little frustrated with my Big Joe because I was experiencing these same issues. After everything sealed up and got broke in, the thing ran like an oven and I’ve not had any issues like that until the top vent got gummed up. I disassembled it and cleaned it as the daisy wheel and slider were really clogged up from many many low n slow bbq cooks. A little scraping and it’s back to the usual.