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Big Steve

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Everything posted by Big Steve

  1. Everyone is giving you solid information. The best info is "start earlier than you think", you can hold the brisket once it's done. I'm of the 250-275 temp group. A slightly higher temp will help it plow through the stall. I take the brisket to 160 degrees then I wrap tightly in foil with some wrapping fluid. This helps it plow through the stall quicker (about 1.5 hours quicker) and produces au jus. Once you take the brisket to 198 AND it is probes like butter then get it out of the fire and vent it off to stop the carry over cooking. Drain off the au jus and separate our the fat. Return some of the au jus to the brisket and wrap and hold brisket, after venting of course. Add the au jus to your favorite sauce and serve. If you chop the brisket you can mix in the au jus to add more moisture. If you slice the brisket you can dredge slices through the au jus or pour au jus over the sliced brisket. Dang tasty.
  2. The Pitmaster IQ 120 was set on 1, the smallest opening. I started it up on the 1 setting and was going to move it to 2 once it stabilized but the train was already down the track by then so I left it at one. I don't recall the fan running at any point that I was looking at it during the cook, so air is getting in somewhere. As for the smoke test I only saw faint smoke coming from the lower kamado inlet air setting area. I used duct tape to seal it up on this cook. The food came out really good. Lessons learned when the kamado is steaming away at 350 and you put meat on the lower rack it is too close, at that temp, to the heat deflector which causes the bottom of the chuck roast to get crispy around the edges. I'm going to do a full seal of the bottom vents with high temp RTV, replace the thin nomex gasket (I never see smoke coming from lid gasket area) with thicker material. Ceramic Chef what tips do you offer out on a Vision Grill Classic (Costco model)?
  3. This is probably one of the most frustrating cook days on my Vision Grill Kamado. Cleaned it out, vacuumed out ash. Added new charcoal and some wood chunks and chips to the mix. Lit one cotton ball and buried it in the middle of the lump pile. Left lid open until I saw smoke and felt a little heat. Closed the lib, set top vent at 1.25 and put on the Pitmaster IQ 120 with set point of 225. Set unit inlet air damper to 1 setting small available and the unit picked up and temp climbed at a normal rate. The unit shut down as it should at 220 but the pit temp kept climbing to 350. I've checked for air inleakage around the kamado's bottom vent and used some duct tape to seal everything up as a precautionary measure. Burped the lib over the course of an hour but temp just stayed at 350-ish. Decided to put two 3 lb boneless chuck roasts on the lower rack (heat diverter in place by the way. Probes are located above the heat diverter and not directly above the firebox / heat diverter stone gap. Anyway the chucks are cooking away and looking great. 2 hours later I added 3 racks of baby backs to the top rack. Temp has fallen a little but not like I'd expect. I replaced the lid gaskets last year with nomex ones. Maybe time to return to felt gasket which from memory was thicker. It's frustrating when the temp gets away and you can't get it down no matter what you do. Gotta be an air leak but for the life of me I'd expect a fairly good size leak to get the results I'm seeing. So I marshal forward and am cooking away. I'm using Rod Grey's "Eat BBQ" Zero to Hero rub and IPO sauce on the pork and am using his "Most powerful stuff" rub and his matching "Next big thing" sauce. I'm taking the beef to about 195 then will brush on with sauce and set it and let it climb to 200, then hold for shredding. As for the pork I'll foil with some brown sugar, fake butter and apple juice after about 2.5 hours of smoke then after about 30 minutes (at this temp) of wrapped steam stage I'll set the sauce. While I'm frustrated at the temp control I'm looking forward to eating some BBQ later. Any tips on air inleakage?
  4. I've got most of the products John listed. The instant read Thermopop is great. The $100 folding probe fast read is fantastic but you have to open/close it with each use. I know, I know, the injustice of life. The one item that I love, especially in competition cooking is the Thermoworks Timestick. I competition we cook on a large reverse flow offset smoker which requires attention, not like our kamado's which are sit it and forget it cookers. With some much going on at competition it's nice to have a timesick with lanyard around my neck which reminds me it's time to add another chimney of charcoal, then it's set for the next action on the cook timeline to prep for.
  5. My VG lava stone has a "V" chunk that broker out of it. I keep using it and abusing it, as is, and it keeps going. Once it breaks into pieces I plan to use 1/4" to 1/2" thick metal plate for the diffuser.
  6. I added 2 tablespoons of powders honey to this rub. Don't know if it was detectable or not but it didn't hurt it at all.
  7. This rub is fantastic! The spice undertones are what make it.
  8. You've JB Welding the crack in the firebox and it holds up? How long have you been running with the JB Weld fix? I've got some in the shop just waiting for purpose.
  9. So I've had my Vision Classic a year now. It's served me well and cooked lots of great food. The original felt gasket fell apart and was replaced with nomex. The dome thermometer has some condensation in it now. The firebox has a crack in it. The lava stone is cracked, actually a "V" chunk broke out of it during a cook and after all that guess what? It's still awesome and cooks nicely. I might call Vision and inform them of the firebox and the thermometer issues but since I use a shop vac to clean out the ash I'm not worried about the firebox too much. If I was lifting it out then perhaps I'd be more concerned. Long live the Vision Grill Kamado.
  10. I just did a pan sear steak for my Sunday main meal and after seeing those ribeyes I'm drooling. Completely agree, reverse sear is the way to go. Do you know if they were wet pack (also called wet aged) or were they dry aged? Personally I prefer dry aged for that melt in your mouth intense beefy flavor with buttery tenderness.
  11. Here is a pic of my cook. I went with a tongue sandwich on sour dough with onion slices and horseysauce. The rest of the clan went with tacos.
  12. I'm starting off 2014 in grand fashion, hope you are also. I'll be smoking up beef tongues today for lunch. If you haven't tried them you are missing out. What you plans?
  13. I'd be all over it for $60. Keep us posted.
  14. Looks good to me. Nice job. I can't tell from the picture but did you use a difuser? What was your vent settings?
  15. I tossed it in a pressure cooker and let it go for 50 minutes then blanched it in cold water. The skin peeled right off with fingers. Very easy. From there I smoked it for 45 minutes or so. My smoke fire was about 300. Next time I'll smoke it at a lower temp, after all it's fully cooked when it comes out of the pressure cooker. I just wanted a little smoke flavor and some color. Let us know how you go about it Toe.
  16. The tongue was great. I made a sandwich from thin sliced tongue, onion, whole wheat bread with some horseysauce on it. So good. Wife and friend had tacos. They were very skeptical until they ate it. Now they're a believer. I'll add this into my BBQ rotation for sure.
  17. Beef tongue. Here's the deal. Pressure cooked the tongue for 50 minutes with garlic, onion, carrots, chicken broth. Blanched it in cold water and peeled away the tough skin on the tongue. Had the kamado up and cooking with Oak, pecan and cherry bits and pieces for about 45 minutes before I put the tongue on. Temp was 300 degrees. Bottom vent wide open, top vent cracked. After taking the skin off I oiled the tongue and rubbed with some sweet spicy pecan type rub sample that was in the house. I smoked it for 1 hour, letting it rest for 15 minutes then I'm going in. Might make tacos or sandwiches or both, who knows. Leaning on sandwiches with some horsey sauce and a slice of fresh onion. No pics. I'm lazy today.
  18. Do any of you store up large quantities of charcoal? Aside from keeping it dry are there any special considerations to be made? I'm not a prepper but if I'm down below 2,000 rounds I get itchy.... you know what I mean? Additionally I've been a lump purist, but am considering buying bricketts since Lowes or HD or Wallymart usually has a good sale on them. Since I clean my kamado out before each cook I really don't care, or should I, about ash build up. Is brickette ash buildup a concern for a 12 hour low and slow cook?
  19. Where the Toe goes, the body will follow. Sorry, couldn't resist. I've found that catching the upswing is key to starting a cook and establishing a low & slow fire. I almost always clean out my vision kamado with my shop vac. I build a new charcoal pile then put the unburnt coals on top. I light off with the cotton ball trick which is resting on the bottom ash grate then build a small teepee of charcoal over the burning cotton ball. Top open, bottom vent wide open. I place the defuser in when I close the dome, several minutes after that I pinch the bottom and top vents down and let it rip. If I'm using my Pitmast IQ120 the process is the same except I install the temp controller and fire it up when I'm about 50 degree below my desired pit temp. After all the cooks I've done I'm still learning something. I'm embarassed to say that I've been to hasty to place the goods on the grill, when I should have let the kamado settle down to a normal smoke output verses the initial stages when the wood chunks start to really smoke it up. Lesson learned is start the fire earlier, let the temp settle out, let the smoke settle out, then place the goods on the grill.
  20. How long after you stablize your pit temp till you put the meat on?
  21. So after cooking on my kamado for 7 months now I'm still in question as to how much smoke is typical at the beginning of your cook? I typically load up the firebox to above the air holes, dispersing several handfuls of chunk blocks for smoking through the charcoal pike and some right on top of the starting point. The fire gets lit and after about 5 minutes or less I'm closing the top, with vent wide open. Once the temp starts to climb I'm closing it all down to stop the temp rise around 250 (example). The meat then hits the grill. My questions comes from the huge amount of smoke coming out of the kamado at the beginning of the cook. Huge plumes of grey smoke, not light and whispy. Do you have different results? If you do, what are you doing different and why? Wish I had a picture or video but I don't, that would be very helpful for me to see pic of the smoke plume when you place meat on the grill.
  22. Given the Holidays coming up this was a good topic. Aside from cooking technique I'll throw out the question of smoke. Do add wood chunks for smoke or just roast it in your kamado? If you add chunks for smoke flavor what type do you like?
  23. At Christmas Dad always cooks a full (7 rib) prime rib roast. Step-brothers also cook up at least one. Dueling roasts. Personally the ribs are the first thing that get claimed and devoured usually before we're out of the kitchen. I like the chuck end better, that layer of meat that surrounds the rib eye is more tender than the eye itself. Of course a good Horseradish sauce is a must. Step Mom usually cuts straight horseradish with some sour cream for the sauce. Bottom line is you cook it, it'll get eaten. Low and slow, high then low, steady as she goes, blackened, it's all good. So three years ago I came across a recipe for FRIED PRIME RIB. I tried it and must report that you have to know two things for it to come out nicely. One is the weight of the roast and the other is the temp of your oil. It's just as easy as frying a turkey. Think Carnitas beef with a nice crispy fried outer layer and pink inside. For those that are questioning if it was greasy, the answer is No, it wasn't. I'll do it again because it had so much potential. Yep Fried PRime Rib. Now to take it to the next level how about smoking it then frying it up? Oh that should be good.
  24. Gotta post proof or it didn't hit the grill, right? 12 hour smoke, done. Resting in hot box with wrapping sauce. Cole Slaw is done. Beans slow simmering. Yep, I'll be ready.
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