Jump to content

Squarehelmet

Lifetime Supporter
  • Posts

    885
  • Joined

  • Last visited

Everything posted by Squarehelmet

  1. I was told to cut the salt to address my blood pressure. It didn't change a darned thing and I dropped it to around 1000 mg per day. He put me on medication and I raised my limit to around 2000 mg per day. Things to watch for: 1. As stated above, processed food is terrible. Just look on the side of the package and you will very quickly figure out that potato chips have far less salt than many other products. I was surprised when I learned this. 2. Obviously fruit and veggies are very low in sodium 3. Be very careful of hot sauce. Many of the "red" kind, like Franks, are extremely high in sodium. When you look at the serving size, you will find that you can get 2000 mg in a bowl of chili without blinking an eye. Some of the habanero based sauces aren't too bad. 4. Beware of premade pasta sauce. It is incredibly high. They make low/no sodium pasta sauce. Mix the two together and you have a sauce that is edible and not near as high. Hopefully this is enough to get you started. Just look at labels.
  2. You don't necessarily need better dishes. Foil pans are fantastic on the grill.
  3. I made these yesterday. My grill is snowed in a the moment, so I used an oven. These cinnamon rolls are fantastic. They were devoured right away. Some notes: 1. My dough look muuuuch wetter than John's. I even through the first batch out and repeated with the same result. The second time I just let it go. When I dumped it out on top of some bench flour, it was easily workable. Don't panic if yours is wetter than John's. 2. For the filling, there was a tad too much butter. I had a layer of yummy delicious sugar and cinnamon and a pool of melted butter on top that would not incorporate. Next time I will cut back a little on the butter. 3. I only used one tsp of amaretto in the icing. Fantastic!!! I cannot overstate how good these are!!!!
  4. I don't have an acorn. My grill allows me to put a deflector plate on one side and go without on the other. This allows me to move food back and forth as I see fit. This is pretty much my standard arrangement.
  5. I had something like this happen a few weeks ago. I could see a raging hot fire, but the temp gage said it was only 220. I found the culprit was that the gage was very loose and very cold outside air was rushing in past the gage, cooling it. It was about 15 degrees F outside. The next day I tightened up the nut on the back and I am all set. See if the gage spins easily. If not, this is not your issue.
  6. Ignore this post...I found the picture that I wanted. I can't figure out how to delete it. Does anyone have a picture of a Big Joe loaded up with charcoal an a smoke pot in it? Maybe I put far too much charcoal in mine, but I am struggling to see how it all fits without hitting the bottom heat deflector. A picture would be worth a thousand words.
  7. For pre-made rubs, I usually find myself reaching for Plowboys Yardbird rub.
  8. Agreed. This is the first test that I was going to do
  9. Years ago, it would have been considered low. Now it is just juicy goodness!! I found this with a quick internet search: The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time.
  10. Those look awesome. Due to another thread that I have going, what temp did you cook them at and about how long did they take? Did you use the dome thermometer? Thanks.
  11. I'm fascinated that he can hold on to a 600 degree cast iron pan as long as he does with just a towel around the handle. The steak looked great to me.
  12. Most times the probe is placed as close to dead center as I can get it. I figured the heat rushing up the sides past the heat deflector would cause it to read high. In some cooks the probe is about a third of the way between the center and the edge, just because of the location of the meat. Lots of experimenting to do now.
  13. I wish that I had done the same. I am too much of a chicken...we have already gotten over a foot from this storm and it is still going strong. Hopefully we are out of it soon so that I can dig out my grill.
  14. As I have said before, you learn something every day. As I said above, I have contacted BBQGuru about the issues that I am having. I questioned them on having to buy a new probe since it was reading fine when I did the boiling water test. Here was the response: "We find that when probes are compromised during cooking they give bad temps after heating up in the grill not during boil test in a 70 degree house. Let us know the results of your next cook. Thank you."
  15. I have contacted BBQGuru and they are suggesting a new pit probe. However, a couple of the posts above tell me to do some more testing before I scrap the probe. I want to do some testing on probe placement. BBQGuru said that I can use other probes as the pit probe, so that provides me many options to run some tests. I figure that spending the day with my grill and a 12 pack will allow me to figure this out.
  16. I posted a topic on this a while ago and didn't get much help, so I am coming back to the well. I own a CyberQ. I know that a lot of folks don't think that one is necessary, but I find the device to be useful for long cooks, especially over night. My issue since getting the CyberQ about 2 years ago is that cooks take almost 2 times as long they should. I know that meat is done when it is done, but this is ridiculous. This weekend's cook has pushed me over the edge. I had started the grill at 7 AM. I let it come up to about 175 degrees with me at the controls. Then I hooked up the CyberQ and set it to 250. It was locked in at 250 for the rest of the day. I put a 2.75 pound chuck roast on at 10:30. From scouring the internet all day, I found that it should take about 5-6 hours to come up to 190 degrees F. What I found that was 4.5 hours, the chuck roast was at 135 degrees F!!! I even confirmed the meat temperature with my trusty Therampen. Seeing that the food wasn't going to be done anywhere near when it needed to be I had to invoke some drastic actions that I won't get into here. Other cooks. I often see people on this forum getting baby back ribs done in about 4-5 hours. Mine take over 8 hours and are never "fall off the bone". The only way that I can get them fall off the bone is to foil them and cook 7-8 hours. Pork butts. A guy I work with counts on about 1.25 hours per pound. My times approach 2-2.25 hours per pound. My brain says that the "pit temp" probe on the Cyber! is not registering correctly. I find that when I use the CyberQ, the temp that it registering on the grate is nowhere close to what the dome thermometer reads, even after a long time when you would expect some stabilization of temps. For the chuck roast cook this weekend, the CyberQ was running at 250F, while the dome thermometer was reading 190F. Later in the day, I ramped up the CyberQ to 300F. The dome was reading around 245F. Tonight I did three tests with the CyberQ. I had 3 probes - pit temp, food 1 and food 2. I used my Thermapen as a reference. First test was to lay them all on the counter. All probes and the Thermapen were within 1 degree of each other. I then put them in water that I microwaved. Everything read within 2 degrees of each other. I do note that the pit temp did take a bit longer to get to its final value, but it did get there after about 20 seconds. I then put everything back on the counter. Everything was within 2 degrees. I put them in icewater. Everything was within 1 degree. I then did the boiling water test again. Everything was within 2 degrees of each other. So, I have every cook taking about 1.5-2x longer than it should, yet the probes all seem to be indicating the same temp. The only outlier is that the dome thermometer reads approximately 50 degrees less than the CyberQ. I had previously put the dome thermometer in boiling water and found that it read dead on, within 2-3 degrees of my Thermapen. I didn't test it tonight. I could work around this by increasing the setpoint of the CyberQ by 50 degrees, but something doesn't seem right with having to do that. Any Ideas? Please help.
  17. Agreed on the pulled meats and vacuum sealer. Also, you can freeze things like lasagna.
  18. Same as above; I leave the house while my grill is running. I will say that my grill is on a set of concrete pavers surrounded by rock and it is in the cradle that came with it. Half of the people would probably be better off if they left the house so that they aren't driving themselves nuts with constant vent changes to chase temps. The hardest thing for some to learn about a kamado is to stop messing with it.
  19. Interesting. As I was searching around, I learned that BBQGuys owns Blaze. I learn something every day.
  20. I have only tried apple with cheddar cheese. I need to expand my horizons a bit.
  21. I was smoking some cheese today in my old gasser. Gassers are well ventilated which keeps it from heating up, but there is still sufficient smoke to smoke the cheese. I put the cheese on a cooling rack. After 2 hours, take it into the kitchen, let it sit on the counter for an hour or so, then vacuum seal. After 1 month, ready to rock. This is a smoking tube from A-Maze-N products. Mine is the 12 inch. Hopefully the video is long enough to see the smoke that it generates. It is more than plenty. I wasn't sure where to post this. I know that it isn't on a kamado and it isn't really cooking. Sorry if this is the wrong place. smoke.MOV
×
×
  • Create New...