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Sam314159

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  1. Thanks, Flash and Roll Tide! I'm so ready for some college football. Let's see if Saban figured how to stop Malzauhn's gimmick "triple option" offense. I'm trying out a different butt recipe that has a Mexican twist to it. I took a bunch of pictures of that one and will try to put together another write-up soon. Just as with this write-up most of the recipes I used were borrowed from much better cooks that I will make sure to mention.
  2. Looks great! Is there a trick to keeping the ground beef from falling/melting off the skewer?
  3. That is a great looking rack! I also laughed out loud at "old dragon". Never heard them called that before.
  4. What I've done on my Akorn before is build is blazing hot fire on one half of the Weber grate that's about 2" below the cast iron cooking grate. I'll sear the steak on that direct heat side then I'll move it to the swiveling warming rack and place an aluminum pizza pan on the cooking grate to provide additional shielding from direct heat while the steak finishes. The dome temperature stays relatively low since I don't have the entire firebox blazing hot. This way I can have a searing fire without having to light all the coals in the firebox and it's easier to keep dome temperature from blowing up when it's time to finish the steak. Results have been good when it's a thicker steak 1.5"+. Anything less than that I usually just keep on the direct heat side until rare. This may be hard to envision for people without an Akorn. Also, I may be missing something here but isn't the "Trex" method basically how steaks have always been cooked unless they are reverse seared? In my mind, it's just another name of the good ole' sear and slide. What's different here?
  5. If you light up the grill on a weekday, you might as well have leftovers for the rest of the week!
  6. Thanks for all the feedback guys. Since this thread was added to the recipes forum, I figured I'd give it a quick review to see if anything needs to be changed. I updated the original post with the following changes: Update 04/15/2014 1. I talk about cooking at 225 degrees in my recipe write-up but I have found, as many of you already know, that butts are very forgiving when it comes to grill temperature. I have had great results cooking at 225, 250, and even 300. Your cook time is shorter with the higher temps of course. I just wanted to add this so our newer readers don't focus too much on 225. It can be a challenge to maintain 225 for 14 hours and it's not necessary. 2. Brining is easy and inexpensive and I love it as part of my butt BBQ ritual. That being said, I don't think it actually makes a huge difference in the final result. I don't find my brined butts any more flavorful or juicier. I have entered two office BBQ contests, I brined one and just rushed through the other one. I won both contests; with and without brine. I still do it because I enjoy the whole process and it makes for fun conversation when your guests are in awe of how great your BBQ is! 3. I believe the Chris Lilly injection is key! I love how simple it is to make and how the results turn out. Lilly's recipe listed below is for TWO BUTTS. Either cut the ingredients in half of save the other half of the injection. Don't try to pump the whole thing into one butt. More is not better. I tried that one time and it was entirely too salty.
  7. The great browning on the outside and the uniform red center from end to end with the very thin "grey band" confirms my own personal opinion that reverse searing results are overrated. It's a cool concept that makes me feel like I'm doing steaks better than everyone else but the results I've had with both methods were pretty much indistinguishable. It's a fun change-up though and depending on how I want to time my cooks (longer vs shorter cooks), both have come in handy. Thanks for the pictures, Andy. Looks great!
  8. I've been using the Rutland starters for more than a year and I love them. I don't see the value in using a torch or an electric wand to start my fire; I just light one or three starters depending on how fast I want to come up and drop them in my coal "well" then cover them with more charcoal without suffocating. Works every single time and the temperature comes up nice and steady. Weber cubes work OK too but I found that using a whole cube can sometimes light too many coals and make maintaining a low and slow temperature harder.
  9. Anyone know if Rutland Fire Starters, or any other brand of natural fire starter, is available at local hardware stores like Home Depot or Lowes? I can order them on Amazon but they are $18 and I just can't see them being that much at Home Depot.
  10. Lemon Pepper Grilled Skinless Drumsticks You gotta love skinless drumsticks. Almost identical to boneless breast when it comes to nutrition but less than half the cost and they taste better to me. I know most of us are not super health conscious when it comes to serious BBQ but for that midweek family dinner, these work out great. A typical 6 oz. boneless breast serving has 210 calories, 6 grams of fat and 38 grams of protein. Three skinless drumsticks have 234 calories, 7.8 grams of fat and 38 grams of protein. I love cripsy chicken skin but these came out very juicy and flavorful even without it. 1. Wash about 1 pound of chicken drumsticks. 2. Peel the skin back and off using paper towels to grip the skin (kinda like we do rib membranes). 3. Toss legs in a tablespoon of olive oil, kosher salt, black pepper, garlic powder, onion powder and a tablespoon of lemon juice. 4. I don't marinade weekday cooks. Just got Akorn to about 300 degrees using a direct heat setup (hot coals in the center). 5. Put drumsticks directly over hot coals and closed lid. Turned every 3 minutes. Once all sides got a little sear, I moved drumsticks to the side to indirect heat cook. 6. Closed lid and checked on them every 10 minutes until they reached about 165*. It took about 15 minutes on the direct heat and then 20 minutes on the indirect heat. 7. Tossed them in another tablespoon of lemon juice and some chopped parsley after I took them off.
  11. Thanks, John. That should work. I can't tell from the picture, but is it all one molded piece? It almost looks like a pan inside a pan from the picture. They wouldn't happen to make one that's 16"-17" in diameter to match the Weber grate diameter, would they? Thanks again.
  12. I'd like to make a cast iron diffuser plate that I can use both as a diffuser and also searing pan for high temp cooks. I was thinking of starting out with a 14-15 inch circular cast iron pan that I will cut in half and then round out the edges and remove the handles. The pan I found on amazon looks like it would be perfect for this but it's a little pricey ($35) for what I want to do with it. Has anyone had luck finding something similar that is cheap enough to experiment with? http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_10?ie=UTF8&qid=1393262775&sr=8-10&keywords=cast+iron+pan
  13. What's the point of the Aluminum foil around the temp probes? Does it protect them?
  14. I have used good ole' yellow mustard, spicy brown mustard, Dijon mustard and extra virgin olive oil to rub meat down before the rub. I honestly can't tell a difference in the end product regardless of what I used. I know people say mustard helps the rub stick to the meat but I've skipped the mustard before and the rub still stuck to the meat just fine. I still usually do it because it's a cheap easy step and I enjoy the tradition. Oh, and I get about as much bark with olive oil or mustard. I thought mustard would give me a thicker bark but it was the same.
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