Jump to content

BluesDaddy

Members Plus
  • Posts

    181
  • Joined

  • Last visited

Everything posted by BluesDaddy

  1. Got my bag of Kebroak this past week and opened this morning. Looks really good quality and nice, uniform size from what I can tell at the top of the bag. Using some today to smoke a slab of ribs.
  2. Just ordered a 40lbs bag of the Kebroak off the RealBBQ site. Shipping to south of Atlanta wound up be $21.34, so total price was $34.84 for 40lbs delivered to my door. To me that is a no brainer. Never used it before, but am looking forward to it.
  3. Agreed. Briskets tend to dry out, so this might be just what the doctor ordered. I'd start the brisket fat side down.
  4. Is that the charcoal grate from an 18" Weber or the actual cooking grate? Looks like the charcoal grate to me. Thanks!
  5. Okay, so if you're just about anywhere in the continental United States, from the upper mid-west to the deep southeast, it is about as hot as you've ever seen it where you live. Are you cooking today? If so, what? Have you already finished your cook? I confess I was up early putting on a chuckie while the temp was still bearable. It was about 72° at 6:00 AM, so I started up my CGK, pulled my chuckie out that I had already injected (two nights ago) and then rubbed and had been sitting overnight in the fridge. Once the CGK hit 200° I put the chuckie on it, closed it up, and got dressed to mow the lawn. Was done by 8:00 and fixed breakfast. At 11:30 internal temp was at 170° or so, so I wrapped in parchment paper and foil and cranked the heat up to 300°+. Then I put on some chicken breasts and wings that I had brined and then covered with oil and rub - the wings with Oakridge's Habanerro Death Dust, and the breasts with Butcher's Honey Rub. The wings were done in 45 minutes, the breasts another 25 or so later. After I got them off, the chuckie had it 200° internal, so I pulled it off and wrapped in another sheet of foil. It is now resting nicely in my cooler. I took no pics because it's just too damn hot. After 10:30 or so it was already over 90° and by the time I was taking stuff off it was over 100°. We're currently sitting at 103°and I've still got a pot of pintos on the smoker. I have the vents shut all the way done, and last I checked the temp was still at 400° (direct sunlight, black smoker). Now just waiting till supper time gets here, watching recorded episodes of BBQ Pitmasters Season 3. Put a fork in it, I'm done! 8-)
  6. I will say that is a great pan. I don't use it as a heat deflector, but have used it to cook pizza. Like all cast iron, it really holds the heat. I love mine.
  7. No, the rub doesn't really "penetrate" the meat. It will interact with the fat that renders and you don't really need to use mustard or olive oil if you prefer not. However, the spices and herbs in a run do interact with both mustard and OO (though in different ways) and helps produce an almost marinade effect when left in the fridge over night. According to Meathead Goldwyn's scientist, moisture attracts smoke molecules (or particulates or whatever it is) so meat with a little moisture on the surface should have a smokier flavor. It also seems to enhance the bark, though for me that is primarily a concern for butts or shoulders and not ribs, since I glaze my ribs at the end of a cook.
  8. Hmmm, don't tell my Kamado, since it's been using it just fine! :D
  9. I did this with my turkey last Thanksgiving, but have never bothered with chicken as I'm really not that big on eating the skin. However, the turkey skin was crispy.
  10. I've seen folks use 'em even when just cooking one or two racks, but I only use one when cooking more than I can get on the grill. Why get another tool dirty that you have to turn around and clean if you don't have to? Hmmm, really? Burned sauce? I start saucing (well, glazing really) the last half hour of the cook. I put a layer on, let cook for 10 minutes, then put another layer on, then cook another 10 minutes, then one final layer for the last 10 minutes.
  11. I'm also going to weigh in on disposable aluminum pans. Yes, I often use them when I can get them from the dollar store at 2 for $1, but even then I think they're too expensive. What I've found myself doing when I don't intend to add liquid to the pan, is making my own out of the long heavy duty aluminum foil. Basically a I tear off a sheet twice the size of the pan I want to make, fold it over and then work my way around folding up the sides to create about a 1.5" deep "pan". This is more than deep enough for drippings, and I can actually make it the size needed for the meat I'm cooking. Then, after the cook, it is even simpler to clean up then a pre-made pan, and MUCH cheaper. And, to the OP, I would NEVER cook indirect, low n slow, without a drip pan. It keeps all that grease from gunking up your cooker even if you're not going to use the drippings for anything!
  12. I'm with the Captain. If I'm cooking a whole chicken I prefer spatchcoking - makes it easier to cut up when done cooking IMO. I also carve the breast in medallions rather than slices.
  13. Just to note that the FDA has revised just about all of these internal temps since the 50's. I would never cook a pork loin up to 185° - would just about be shoe leather.
  14. You mean something like this? I think the vent settings would vary too much from cooker to cooker to be useful. The one thing about live fire cooking that is indispensable is getting to know your cooker, how it heats, how it holds temp, vent settings, etc. Nothing substitutes for practice!
  15. My way is not much different from John's, though I put the corn on indirect and not direct - no one in my family likes it caramalized but me, so I try to avoid direct. But 30 minutes indirect on my Weber OTS always comes up great.
  16. Just one more suggestion for you - BRINE. It will take your chicken up another few notches.
  17. Beautiful job, not sure I would call anything you did a "mistake". My only comments would be that if I'm wrapping a bird that long, I'd take it out at 160° - it will keep climbing for awhile; and, secondly, that I've learned that poultry will go that last 15° or 20° fairly quickly, so you got to keep an eye on it. But man, that thing looks awfully tasty and I *love* pecan smoke!
  18. I've purchased four of the Lodge CI fajita pans. I used two of them yesterday on the grill and confess I really had no clue on how to use them so I just did what I thought would work. My wife had cut up some onion and green pepper to go into soft tacos so I put some oil on each pan, laid in an equal amount of the vegies on both, ground some sea salt on top, and place them both on the grill on top of the coals. After about 20 minutes they were perfectly cooked for my wife's tastes, not too caramelized with just a hint of crunch left. I've done a bit of research and found that a lot of folks don't use them to actually cook with but simply to keep food hot after it has been cooked. Thoughts?
  19. Glad to hear you had a successful repair. Yep, this is a great resource. I didn't know about rivnuts myself!!
  20. Plus it's a pita to remove when you don't want to use it. I'd go with smoking stone also or, if you're not big on using drippings, water in your drip pan is the cheap alternative.
  21. I'm with philpom - that was my first thought, drill all the way through and use some long bolts, washers and nuts. I actually tipped mine over also, but was dead on center so I didn't torq the lid at all. You will only do it once!!
  22. Walmart briskets are select rather than choice. Folks tend to say you should only cook choice or better. But my thought is if the point of low-and-slow originally was to take a cheap, tough, piece of meat and make it tender and tasty, then that surely can be done with a select brisket. I don't do brisket often just because it is a big piece of meat and takes a LONG time to cook, but I've done some decent select briskets. Maybe not competition quality, but it sure pleased the folks eating it.
×
×
  • Create New...