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Mr Cue

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Mr Cue last won the day on April 9 2020

Mr Cue had the most liked content!

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  • Location:
    Crossville, Tn
  • Grill
    Kamado Joe

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Mr Cue's Achievements

  1. It’s nice but I’d have a hard time passing up on a Jambo backyard for the AF pit.
  2. Congrats! I’d like to have that combo, already got a Big Joe, now I need a YS1500!
  3. Wife just picked me up 3 30 pound bags of B&B Char-Logs for $14.99 each. I’ve not tried these yet but am excited to and $14.99/bag is a heck of a deal! She scored these at Academy Sports. Last year I got two 40 pound bags of their lump for the same deal, I’m hoping to see that again.
  4. Use the deflector in the lowest position for low n slow under 300°F, if you want to bbq or roast indirect from 325°-400°F then put it in the upper position. If you’re going to brave a pizza cook, I find that 525°F is more than sufficient and will place the deflectors on top of the grates and then put my stone in an elevated position above the plates using my KJ expander rack. Some prefer to use something like stainless steel or cooper pipe fittings to create a small air gap between the deflectors and pizza stone but I prefer to get my pizzas up higher in the dome for that reflective heat on the tops as well. Keep looking through the forums and ask questions, you’ll eventually master the kamado and it will become as easy as cooking on a gasser.
  5. Always glad to pass on good info! Hope you had a nice Easter Sunday as well.
  6. It has a long stranded grain similar to flank but I’d say it’s more like sirloin than flank.
  7. I understand that, I’d like to stay at home but someone has to keep the baked good flowing to the stores I suppose. Our refrigerator is on the downward slide so I’ve been trying to keep the level of perishables at a minimum, only way to do that is to freeze meat in our small deep freezer and buy produce when needed, so I find myself at the store more often than I’d like. As for posting, I don’t visit the site as much as I used to but it’s always good to pop in and see some familiar faces. I’ve also recently discovered that iOS natively allows me to resize my photos from my iPhone so I can post on here directly from it, that was an issue for me a while back but now it’s not so I will post more often.
  8. seems like an appropriate time to change that, old friend...
  9. A friend of mine told me that one of the local grocery stores had some top blade roasts for a good price, about $3.99/lb; most would agree that’s a pretty good price on most any cut of beef these days. Having a little butcher knowledge, I know that the Flat Iron steak, which usually sells for upwards of $7.99/lb or more at Kroger, is cut from the top blade roast.... so I picked up a few and commenced to cutting. The roast will have some silver skin, fat, and sometimes a thick membrane like tissue on the outside. It’s got to go. Work your knife under it and remove. This is what it should look like once the outside is cleaned up. Do this on both sides. Next you’re going to want to locate the natural seam between the two flat iron steaks that are hiding in this larger piece of meat. Find that sinew/tendon and cut laterally. It will start to look like this. Remove that inedible mess and you should be left with two, nice, delectable flat iron steaks! Trim them up square, if you like, and grill them bad boys over medium-high heat! I like to sear them on the KJ Reversible Cast Iron Griddle Plate to medium. This is a great slicing steak that you can enjoy with a traditional salt and pepper seasoning or go with a bold marinade and do fajitas, tacos, or whatever! If you’re a fan of tender, beefy, robust steaks, than this is the cut for you! I’m usually a ribeye fan but this has quickly become one of my favorite cuts of beef and it’s more than reasonably priced. This steak will wow even the most distinguished steak critics, in my opinion, I think you’d be hard pressed to find a better option for the money or effort.
  10. Agree with @just4fn, the top vent has to be nearly closed for a controller to work. I cook low n slow all the time with the bottom vent wide open. Control the airflow with the top.
  11. I still struggle to get the perfect brisket; it’s either too done or it should have cooked a little longer. Flavor is always on point and I’ve never had a complaint, I just can’t get those picture perfect slices. These were fatty slices off the point. Really good, just not picture perfect. That was an 18 pound brisket I cooked for my employees a week or so ago, we had a going away party for someone. I did brisket, pulled pork, baked beans, slaw, and banana pudding. There wasn’t as much as a scrap left over.
  12. AF did a PBS series a few years back and it’s probably as good as the master class. He’s also got a bit of YouTube content out there as well that would likely give you all you’d need to know about how to do Aaron Franklin style Texas BBQ. As much as I like the idea of the masterclass series, they look like nothing more than a cash grab to me. I’d rather spend my money on better quality cookware, knives, and high quality cuts of meat.
  13. Looking good! I almost always braise country ribs in a mix of Italian dressing and water, I use a baking dish and cover it with foil. After 90 minutes, I mix the remaining liquid with bbq sauce, vent the foil, and let it finish braising in that. The liquid usually cooks off so I brush the “ribs” with the remaining bbq sauce and let it set up. A friend of mine said he got a pack and didn’t know what to do with them, he’d picked them up by mistake and his wife didn’t care too much for pork. He fixed them that way, in the oven, and his wife went nuts over them.
  14. Interesting topic, I’m entering the target shooting hobby with my new Ruger AR-556 and hope to pick up a Ruger Precision in 6.5 Creedmore or .308 in the very near future. I love shooting sports!
  15. I’m exclusively using B&B Lump now days. It started when I got two 40 pound bags at Academy Sports for $15 each last year and I’ve never looked back. Never any off flavors or trash, always find nice sized hunks in the bag, and it burns awesome. I also am a big fan of their smoke wood chunks. Tonight I’ll be firing up the Big Joe with their Hickory blended Texas style lump and Post Oak chunks for a brisket and butt cook.
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