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dman

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  1. Like
    dman got a reaction from KJKiley in Dessert after main cook   
    S’mores! Double fold some tin foil and put graham crackers and apiece of chocolate down. Once the chocolate melts a little add the marshmallow and smoosh down with another cracker and close the lid for a minute or two. Fantstic!
     
    Also cut a watermelon into circles, put it on the grill and add a little maple syrup spread around. Also grilled pineapple. 
  2. Like
    dman got a reaction from Handyjayes in Wood chunk placement and timing   
    I don't add chunks when lighting. I only add them when I put the deflector and grill in. Maybe I'm doing it right and just don't know it! Anyway it always turns out great so I guess I'd it ain't broke don't fix it!
  3. Like
    dman got a reaction from Handyjayes in Wood chunk placement and timing   
    Again I am questioning my method of placing wood chunks for my smokes. Maybe I'm over thinking it since I usually end up with the amount of smoke I like but I read other posts and wonder.
    I'll see a post where someone says they add chunks during the cook, either on a butt, shoulder or brisket. My question is how do you do this without taking off the grill and deflector to get to the coals? I have a Big Joe. I have read many posts where folks light their lump, add the deflector and grill them shut it up and let it come to temp and go for 1/2 hours or so to get a heat soak in the kamado. If you add the wood chunks with the lump when you light it doesn't it all burn before the meat goes on? If you take everything off to add wood chunks don't you run the risk of lowering your temp too low?
    I usually light my lump and let it get close to my target temp. When I'm within 50-75 degrees of my target, I add my wood chunks, one on the fire and the rest spread around, then add the deflector and grill. Sometimes I'll wait 5-10 minutes, other times I just go ahead and add the meat. I usually hit my target temp within 10-15 minutes and just let it go from there. There is white smoke but I have never had acrid tasting meat.
    I know this may be a dumb question but inquiring, and inexperienced, minds want to know!
  4. Like
    dman got a reaction from BURGER MEISTER in A little meat, a little sweet and a lot of heat   
    After an hour out for sauce with a little Sweet Baby Ray’s. Came out really good. On at 10:15 off at 1:15. 
     

     

     

  5. Like
    dman got a reaction from daninpd in A little meat, a little sweet and a lot of heat   
    After an hour out for sauce with a little Sweet Baby Ray’s. Came out really good. On at 10:15 off at 1:15. 
     

     

     

  6. Like
    dman got a reaction from Rob_grill_apprentice in A little meat, a little sweet and a lot of heat   
    After an hour out for sauce with a little Sweet Baby Ray’s. Came out really good. On at 10:15 off at 1:15. 
     

     

     

  7. Like
    dman got a reaction from Nnank76 in How small can charcoal pieces get before you trash them?   
    I put lump like that in a plastic gallon ice cream bucket inside my charcoal storage bin. After loading larger pieces of lump I’ll spend the small pieces on top of that to fill the bowl. I have a stainless steel grate at the bottom of my Big Joe. Hate er falls through gets thrown away. 
  8. Like
    dman got a reaction from Panchango in Rump roast in a Dutch oven   
    Never tried this one before, only chuck roasts. Was wondering if it would turn out tender or not. Did the typical chuck roast method, seasoned and on the grill for an hour then in the Dutch oven with a can of beef broth, potatoes and carrots. Added a pack of brown gravy mix too. Total cook time 3.5 hours. Came out great and really tender. I’ll do this again!
     

     

     

     

     
  9. Like
    dman got a reaction from Golf Griller in Rump roast in a Dutch oven   
    Never tried this one before, only chuck roasts. Was wondering if it would turn out tender or not. Did the typical chuck roast method, seasoned and on the grill for an hour then in the Dutch oven with a can of beef broth, potatoes and carrots. Added a pack of brown gravy mix too. Total cook time 3.5 hours. Came out great and really tender. I’ll do this again!
     

     

     

     

     
  10. Like
    dman got a reaction from Nnank76 in Rump roast in a Dutch oven   
    Never tried this one before, only chuck roasts. Was wondering if it would turn out tender or not. Did the typical chuck roast method, seasoned and on the grill for an hour then in the Dutch oven with a can of beef broth, potatoes and carrots. Added a pack of brown gravy mix too. Total cook time 3.5 hours. Came out great and really tender. I’ll do this again!
     

     

     

     

     
  11. Like
    dman got a reaction from KismetKamado in Rump roast in a Dutch oven   
    Never tried this one before, only chuck roasts. Was wondering if it would turn out tender or not. Did the typical chuck roast method, seasoned and on the grill for an hour then in the Dutch oven with a can of beef broth, potatoes and carrots. Added a pack of brown gravy mix too. Total cook time 3.5 hours. Came out great and really tender. I’ll do this again!
     

     

     

     

     
  12. Like
    dman got a reaction from dufchick in Best bet for baby backs?   
    I smoke baby backs at 260-270, 2 hours bare, one hour wrapped in foil with a half cup of red wine, then out for 15 minutes or so for saucing or to reset bark. Always fall off the bone good. 
     

  13. Like
    dman got a reaction from daninpd in Comfort food   
    Need some comfort nowadays and had some ground meat that had to be used so I whipped up a meatloaf. 2 lb of ground meat and a Jimmy Dean Sausage roll with onions, red and green bell peppers, an egg, bread crumbs, Worchestershire and bbq seasoning. I usually add some milk and ketchup but forgot this time. In the pan and the fridge overnight to set. 
     

     

     
    Got the Classic up to 325 with a few Pecan chunks and draped the bacon over the loaf. 
     

     
    An hour later, wonderment!
     

     
    Nice meal and leftovers for meatloaf sandwiches! 
     

     

  14. Haha
    dman got a reaction from lnarngr in Comfort food   
    That looks really good and you did a great job! Yes I learned the hard way on my first one. Didn’t poke a hole in the middle and had a silo of grease! 
  15. Thanks
    dman got a reaction from lnarngr in Comfort food   
    Sounds good! They’re really easy. You’ll have no problem. 
  16. Like
    dman got a reaction from Brick Pig in Comfort food   
    Need some comfort nowadays and had some ground meat that had to be used so I whipped up a meatloaf. 2 lb of ground meat and a Jimmy Dean Sausage roll with onions, red and green bell peppers, an egg, bread crumbs, Worchestershire and bbq seasoning. I usually add some milk and ketchup but forgot this time. In the pan and the fridge overnight to set. 
     

     

     
    Got the Classic up to 325 with a few Pecan chunks and draped the bacon over the loaf. 
     

     
    An hour later, wonderment!
     

     
    Nice meal and leftovers for meatloaf sandwiches! 
     

     

  17. Like
    dman got a reaction from KismetKamado in Comfort food   
    Need some comfort nowadays and had some ground meat that had to be used so I whipped up a meatloaf. 2 lb of ground meat and a Jimmy Dean Sausage roll with onions, red and green bell peppers, an egg, bread crumbs, Worchestershire and bbq seasoning. I usually add some milk and ketchup but forgot this time. In the pan and the fridge overnight to set. 
     

     

     
    Got the Classic up to 325 with a few Pecan chunks and draped the bacon over the loaf. 
     

     
    An hour later, wonderment!
     

     
    Nice meal and leftovers for meatloaf sandwiches! 
     

     

  18. Like
    dman got a reaction from KismetKamado in Cajun Grill ribs   
    Let’s try that again..
  19. Like
    dman got a reaction from Golf Griller in Cajun Grill ribs   
    A little post rib snack with some cold ones. 
     

  20. Like
    dman got a reaction from Golf Griller in Cajun Grill ribs   
    Wrapped after an hour and a half and back on for 45 minutes. 
     

     

     
    Came out really great!
     

  21. Like
    dman got a reaction from daninpd in Cajun Grill ribs   
    A little post rib snack with some cold ones. 
     

  22. Like
    dman got a reaction from Rob_grill_apprentice in Cajun Grill ribs   
    Wrapped after an hour and a half and back on for 45 minutes. 
     

     

     
    Came out really great!
     

  23. Like
    dman got a reaction from KismetKamado in Cajun Grill ribs   
    Wrapped after an hour and a half and back on for 45 minutes. 
     

     

     
    Came out really great!
     

  24. Like
    dman got a reaction from BURGER MEISTER in Cajun Grill ribs   
    Wrapped after an hour and a half and back on for 45 minutes. 
     

     

     
    Came out really great!
     

  25. Like
    dman got a reaction from adauria in When to Add Smoke Wood   
    I always bury 3 or 4 chunks of wood around the bowl about 3-4” from the center, sometimes a few closer to the sides, and use a single alcohol soaked cotton ball in the center. Top and bottom vents wide open with the lid closed after 10-15 minutes the dome temp is usually around 290-300. I’ll put the deflector and grates in and the temp drops to 150-175. After another 10-15 minutes temp is back around 275 or so and I’ll close the bottom vent at least 1/2 way, maybe more, and the top vent all the way with the daisy wheel fully open (I have the original version. 30 minutes from lighting I have the temp I’m looking for and thin blue smoke. I’ve found sometimes unburned pieces of wood chunks. This process works for me low and slow, which for me is usually 265, or hot and fast. 
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