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Everything posted by andyscalzo

  1. HD, re-read my statement: "Don't brine your birds unless they are fresh or organic." Publix GreenWise frozen Turkeys ARE organic. I have used them and always brined them first. As far as I know all Publix GreenWise products are organic. As for Trader Joes, I don't shop there, but I can say that fresh brined Turkeys are not common in most stores or butcher shops. That's typically the main reason for buying fresh birds in the first place is that they are not enhanced.
  2. I salt my birds, then use a sifter to dust on just a nice light coating of baking powder. A 50:50 mixture is waaaaay to much baking powder IMO. I let the bird(s) sit in the fridge uncovered overnight.
  3. You probably talked to Primo's marketing guru, Derald Schultz . We are good friends. Derald works for a good company that puts out some fantastic Kamados. I am all about Kamado Joe's, but Primo would be my second choice.
  4. What they actually didn't tell you is Primo, nor anyone else, will be making something similar in the future because KamadoMate/Kamado Joe own exclusive patent rights on any and all wedge rotisserie designs for Kamados,. The wedge design is the only way you can place a rotisserie on a Kamado and still close the dome. The only other rotisserie option for Kamados is to drill a hole through the base. That has been done, but it puts the rotisserie really close to the fire and heat source, plus you end up with hole, which is not real desirable.
  5. It's a great cook, you'll enjoy it. I did miss post again though, get Choice Grade, NOT Select Grade....DOH!!!
  6. Forget about the Prime Grade, you don't need Prime Grade to get a good Prime Rib Roast, as Choice Prime Ribs are always well marbled. The chunk of meat in the photo is a Boneless Prime Rib, aka Boneless Prime Rib Roast. If I took that chunk of meat and started slicing it into 1" steaks, I would have a bunch of Rib Eye Steaks. Rib Eye Steaks are cut from the Prime Rib Roast. You can also buy that same cut of meat with the bones on, which would be called a Standing Rib Roast. You can also cut that roast into steaks and you would have a bunch of Bone-in Rib Eye Steaks. Hope that helps, that's the best I got. As for the last part, sorry about the confusion. I did mean to say 100*F then sear it to 120 > 125*F. I hate posting from my phone. That roast took about an hour and a half or so. I don't pay a lot of attention to time, I am more about the Internal Temperature. You are correct, different areas have different names for the same cuts of meat. Just ask the butcher for a Boneless Prime Rib and they will know what you want. Boneless Prime Rib Roasts are much easier to deal with vs. the Bone-in for the first couple times. I figure 1# per person. You will get shrinkage due to the high fat content, plus leftovers make for kick-@ss Prime Rib Sandwiches served on Hoagies or French Bread and dipped in aus jus. Sometimes those are even better than the main entrée!
  7. Its pretty simple. Just take your favorite beef herbs and garlic and coarsely chop them. I use a small food processor, but you can use a chopping knife. Add just enough EVVO to form a paste. Salt & Pepper the roast with a nicer coating of fresh ground Kosher salt & peppercorns, then smear on the herb paste. Spin it at 325*F until it reaches an IT of about 100*F, then open both vents and sear it until the IT reaches 125 > 130*F. I supplement the lump oll my beef cooks with chunks of Bourbon Barrels for a great smoke. I use the same procedure for both boneless and standing rib roasts. You can't get a cook much easier than that.
  8. Ben, have you ever had a baked vs. a fried donut? Baked donuts blow....Big Time!!! There really is no reason to deep-fry on a Kamado. I have done it a couple times when my power was out, and it is hard to do.
  9. The old small ones were garbage. The newer Tel-Trus are very accurate. I don't have time to get into it, but until a pit temp really settles in, the difference in the two temps in not abnormal. Every time you open and close the dome, you will see differences.
  10. Do you think they turn out that much different fried on a Kamado vs. in a deepfryer? I'm not sure a donut is something I am looking for a smoke profile with, and I doubt 5 minutes in oil would even produce a smoke profile. I don't think anything frying in oil would take on smoke profile, regardless how long it was on a Kamado. I do love donuts though! I make apple, blueberry, strawberry, chocolate, cherry and raspberry ones in my deepfryers.
  11. ⇧⇧⇧ What he said ⇧⇧⇧ I have three or four different ones, but they all work the same. You can find them on Amazon or just GOOGLE for other options. Just make sure they work with a 5/16" spitrod.
  12. I've only tried deep-frying on Kamados a couple times. It is really hard to regulate the temperature of the oil, in fact I found it virtually impossible to.
  13. ....over some Pecan chunks, then basted with a Honey Teriyaki Glaze and Sesame Seeds.... The Stuffing side..... The Spin; GOOD STUFF!!!
  14. That's impossible to answer....too many variables i.e. size, pitt temp, fat & muscle structure, etc. . I usually do 15# packers that take anywhere from 12 > 16+ hours.
  15. Here is 2016 Dave, plus we had one or two last year. They are common, but are always hyped like they are rare. Supermoon dates for 2016 dates Moon phase Moon Phase Date/Time 2016 Friday, May 6 new Moon 2016-05-06 19:29 Sunday, October 16 full Moon 2016-10-16 04:23 Monday, November 14 full Moon 2016-11-14 13:52
  16. These Super Moons are a lot of hype. I think this is the third one in the past year, but tonight's is suppose to be the brightest since the birth of Christ, or since 1888, or some other date. I don't think the human eye can distinguish one from another, but I will have assumed room temperature long before the next one this bright will come along again.....
  17. IMO, it is hard to to beat a turkey spun on the JOEtisserie.
  18. ±125.....It's not real critical, the ham is already cured & smoked, so you are basically just reheating it with some more smoke and a glaze.
  19. For the Herb injections I use unsalted butter, minced garlic and fresh chopped herbs, I go with the four Simon & Garfunkel's: Parsley, Sage, Rosemary & Thyme. I mix them well and inject using a coarse needle. I also rub the same mixture under the skin. As for the Cajun or Creole injections, I use commercially produced ones.
  20. Thanks Reef, good cheap solution! My tinfoil thing works, it just looks crude. I seldom use it, and I do too many high heat cooks to more permanently use that set-up.
  21. Using mayo is an old Americas Test Kitchen tip. I've tried both mayo and yogurt, but just spread them on thin. I'm more of a fresh ground kosher sat & peppercorns on a good, well marbled steak guy though. Is that seasoning or a rub on top of the mayo? I hope to see a post grilled pic.
  22. I like to glaze them. I usually use a Honey or Maple Syrup themed glaze.
  23. DON'T WRAP IT! Wrapping with foil or butcher paper compromises the bark IMO. I like to use a generous coating of brown sugar along with a good rub.
  24. It's rated for 50#'s, but that is if the meat is perfectly balanced, which is very hard to do. Nice spin Freddy!!!
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