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About Scottydont81

  • Birthday 09/16/1981

Profile Information

  • Gender
  • Location:
    Portland OR
  • Interests
    Meat over a fire, adult beverages
  • Grill

Scottydont81's Achievements

  1. For my reverse sear I have the kamado running in the 250 range indirect. When steaks hit 105-110, I pull them and let them rest. While the steaks are resting I open all vents on the kamado. Let hit 650, lower if I am going to use my Grill Grates, open the grill throw the steaks back on, couple minutes a side and don't close the lid. With the lid open all the heat is focused on the outside of the steak. When you close the lid you direct the heat to the inside of the steak. This technique works best for steaks thicker than one inch. If done correctly you get edge to edge red, if you like medium rare.
  2. +1 for the reverse sear. Works great in kamados. Sear first would take you way to long to bring temps in the kamado down.
  3. I love my KJ heat deflector. The gap is just fine when in low position with less area that can hang directly over the charcoal bowl. Makes great pizzas too when in the upper position.
  4. Brine the tenderloins over night, less work the next day. I brined mine for 6+ hours, turned out great, just extra work. I don't think I let mine brown and Sar enough before I started the dredging process. Still one of the juiciest most flavorful pork tenderloins I have cooked. I notice the layers of flavor, great first choice for the section of the forum.
  5. All pics seem to be in reverse order Here is my cook of this fantastic recipe. In the fourth picture you have the gratuitous cookbook shot with the finish glaze. I ended using apricot preserve since I forgot the peach preserve when buying for this and the APL BBQ sauce, need more apricot now. Second and third pic at during the glazing stage, one pic of each loin. The first pick is the grill shot
  6. If you like Makers for cooking, try Rebel Reserve. It is a wheated bourbon and $20. Won't break the bank.
  7. I loved the raised rail side for chix, fish, and veggies. I use the flat side for searing steaks. I use mine regularly. I need to cut off my corners so I can fit 3 panels on my Vision, can fit 3 on the weber 22, bought before the ones with already cut ones became available. Think of these as another tool in your arsenal, they will get used.
  8. Craigslist for bbq/cooking wood. Check around for fire wood sellers. Here in Portland most places that sell fire wood by the cord seem to have cherry wood by the cord too
  9. What is everyone using for the bourbon and hot sauce. I have plenty of bourbon to pick from, Bernheim, Big Bottom 111 proof, Temperance Trader chinato barrel aged, Black Maple Hill, BT single oak project, Weller 12/107 blend. I figure the bourbon is like cooking with wine, if I won't drink it I won't cook with it. I have a habanero sauce and another random jalapeƱo pepper sauce, any thoughts? Going to make this today for the Sept APL tenderloin tomorrow.
  10. I just tried out my first recipe from this book on labor day. I went with the honey garlic glazed tri-tip. Turned out fantastic! Only thing I did different is reverse seared the meat. One of the best tri-tips I have ever made. Looking forward to the next cook!
  11. How's Maker's 46 compared to regular Maker's? Been wanting to try it sometime. A guy from Southern Wine and Spirits was telling me once that Maker's parent company (Jim Beam) approached the founder of Maker's and challenged him to come up with a high end version of Maker's. So the founder and his distillers started from scratch and concocted dozens of different mash recipes, distilled them, waited, sampled, blind taste tested.. No matter how hard they tried they couldn't come up with a better recipe than Maker's. That's when the head distiller brought down a barrel that was just being ready to be sealed. Before they sealed it, he grabbed many toasted barrel staves and threw them into the barrel. Then they added the Whisky and sealed it. The result was Maker's 46. Basically, Maker's Mark with added oak staves in the barrel to give it an oakier, earthier flavor and feel. Close on the Makers. The 46 stands for the profile of the staves the distillers attached to the inside of the barrels. French oak was used. If you like wheaten bourbons give the Weller family a shot. Wl Weller special reserve, entry level 90 proof, Old Weller Antique 107 proof, if you can find it Weller 12 year, last but not least William Larue Weller from the BTAC. My daily drinker changes quite frequently, I work in a BBQ/whiskey restaurant that has over 165 whiskies of those over 60 are bourbons. I am really enjoying Big Bottom 111 proof right now. Got to support local Oregon bourbons.
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