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5698k

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Reputation Activity

  1. Like
    5698k got a reaction from JeffieBoy in Butcher Paper - Pink/Peach vs. Brown Kraft   
    I have a roll of the 18" pink paper, and used it on my most recent brisket cook. I was very pleased with the results. It was roughly 15lbs, and I used about 6 ft of paper in that cook. Assuming consistancy here, this roll will be good for 25 briskets. At $1.20/brisket, I don't think it warrants getting too picky about the price of this paper, given availability, and ease of acquisition.
  2. Thanks
    5698k got a reaction from cmospyder in Can we say BBQ Rubs!   
    Coffee Cardamom Rub
    1/2 cup coffee
    1/2 cup coarse salt
    1/2 cup packed brown sugar
    1/4 cup hot paprika
    2 tbls ground cardamom
    2 tbls ground ginger
    1/3 cup chopped fresh garlic
    This stuff is magic on brisket
    Sent from my iPad using Tapatalk HD
  3. Like
    5698k got a reaction from Stuart in I’m about to buy my first Kamado (Big Joe) - Couple of questions   
    1. Looks good, but don’t go crazy, you can always add later. 
    2. Never over estimate simplicity. Salt and pepper are always good starts, particularly for beef. Pork typically adds brown sugar, garlic, and often chili powders to the mix. 
    3. You’re good, but keep it covered when not in use. 
    4. I like stainless, but there’s no need to be in a hurry. 
    5. You said low and slow. A chimney starter will start way too much coal for a lo/slo..you’ll learn to always start with a full load of coal, and I use Rutland cubes, put a single cube in the middle of your coals, close the lid, and allow your temp to come up slowly. Learning temp control is very important for beginners. 
    6. I don’t use a gasser, I can taste the gas. 
    7. The outside will get hot, so be aware of it. 
     
  4. Like
    5698k got a reaction from Dave Brown in Can't control temps on Akorn   
    C. C., Saying that you're arrogant is like saying the Pacific Ocean is a pond. If a person uses numbers to get a result, and it works, then thats what a person should do. Suggestions are one thing, but saying you don't NEED a certain thing, belittling someone and calling them names, a person doesn't NEED that either. There's no such thing as perfect, no such thing as the best grill, charcoal, technique, or anything else to do with cooking, what works is all that matters.
    Often, the information you share is quite informative, but your rants on why a person is wrong for not doing things the way you do are maddening at the very least.
    Robert
  5. Like
    5698k got a reaction from St1brew in Can we say BBQ Rubs!   
    Coffee Cardamom Rub
    1/2 cup coffee
    1/2 cup coarse salt
    1/2 cup packed brown sugar
    1/4 cup hot paprika
    2 tbls ground cardamom
    2 tbls ground ginger
    1/3 cup chopped fresh garlic
    This stuff is magic on brisket
    Sent from my iPad using Tapatalk HD
  6. Like
    5698k got a reaction from eric in New Orleans' BBQ Shrimp (on the Kamado Joe)   
    Pascal’s Manale?
  7. Haha
    5698k got a reaction from BURGER MEISTER in Not very welcome   
    The other individual in the exchange did not take offense, nor did he make an over reactive remark in response. 
  8. Haha
    5698k got a reaction from BURGER MEISTER in Not very welcome   
    I didn’t take a stance, I said that what burgermeister said isn’t exactly what happened. 
  9. Haha
    5698k got a reaction from BURGER MEISTER in Not very welcome   
    That’s not exactly the way it happened. 
  10. Like
    5698k got a reaction from Red River Smoke in BBQ Bootcamp   
    That’s a class I’d like to attend!
  11. Like
    5698k got a reaction from MarkQC in I’m about to buy my first Kamado (Big Joe) - Couple of questions   
    1. Looks good, but don’t go crazy, you can always add later. 
    2. Never over estimate simplicity. Salt and pepper are always good starts, particularly for beef. Pork typically adds brown sugar, garlic, and often chili powders to the mix. 
    3. You’re good, but keep it covered when not in use. 
    4. I like stainless, but there’s no need to be in a hurry. 
    5. You said low and slow. A chimney starter will start way too much coal for a lo/slo..you’ll learn to always start with a full load of coal, and I use Rutland cubes, put a single cube in the middle of your coals, close the lid, and allow your temp to come up slowly. Learning temp control is very important for beginners. 
    6. I don’t use a gasser, I can taste the gas. 
    7. The outside will get hot, so be aware of it. 
     
  12. Haha
    5698k got a reaction from ckreef in Steve Raichlen - Brisket on 42" KK   
    I’m thinking more like a drip wash tub...
  13. Like
    5698k got a reaction from Dub in Ribs what doing wrong   
    Forget the wrap, it adds too many variables, plus it’s not magic. Just season them as you care to, and cook them indirect. A good baseline is 250° for roughly 4 hours. This is a rough number, and each time is just a little different. You’re looking for meat pulling back on the bone. 
  14. Like
    5698k got a reaction from Ryno656 in First Time Smoking Ribs -- Results & Questions   
    If you want to wrap, that’s fine..but it’s completely unnecessary and extra work. I believe you simply cooked too long at that temperature. For fotb ribs, at 270°, 4-4.5 hours is enough. You can adjust as you care to, a lower temp may give a more desirable color, but I’m into flavor, not color so much. 
  15. Like
    5698k got a reaction from K'man in Low and slow advice for an overnight cook   
    You simply can’t plan a time for pork butt. Stick with 250°-275°, it’s way more predictable, and take it to 205° internal. That’s when it’s done. If you finish early, wrap in foil, towels, and put in a cooler, it’ll stay hot for hours. 
  16. Like
    5698k got a reaction from KismetKamado in Chewy steak   
    Well, that’s your problem. If you don’t have a good quality steak in the first place, it really doesn’t matter how you cook it. Since it was pre seasoned, I’ll bet it was select, strike two. 
     
    Go go buy a prime ribeye, season it with salt and pepper,  and cook it (shudder) well done, my guess is you’ll be happy. 
     
     
  17. Thanks
    5698k got a reaction from Bgosnell151 in Conspiracy Theory - KK's KK   
    If you’re remotely considering a KK, give Dennis a call. He’s a pleasure to deal with, will answer even the silliest questions, and is absolutely zero pressure. The grills are everything they’re cracked up to be, and more, they’re truly a lifetime purchase. 
     
    Again, congrats KK!
  18. Like
    5698k got a reaction from KismetKamado in Conspiracy Theory - KK's KK   
    If you’re remotely considering a KK, give Dennis a call. He’s a pleasure to deal with, will answer even the silliest questions, and is absolutely zero pressure. The grills are everything they’re cracked up to be, and more, they’re truly a lifetime purchase. 
     
    Again, congrats KK!
  19. Like
    5698k got a reaction from bosco in Some new knives   
    Bosceaux, Crocodile Dundee would be proud!
  20. Like
    5698k got a reaction from KismetKamado in Conspiracy Theory - KK's KK   
    Congrats on your kk, you’ll definitely love it. 
  21. Thanks
    5698k got a reaction from Timtogrill in What causes dry ribs?   
    Even at 225°, 6 hrs is very likely too long. 
     
    You’re doing the test correctly, but something just wasn’t right. At 225°, you’re going to be around 5 hrs. If you start checking at 4 hrs, you’ll catch them where you like them. 
  22. Like
    5698k reacted to Benm3 in Some new knives   
    The knife is a Shigefusa Kitaeji 270 mm Yanagiba. 
  23. Like
    5698k reacted to Bgosnell151 in What causes dry ribs?   
    To his point, every price of meat is different.  They have different fat levels, different “tightness” to them... so they all cook slightly different.  Great point 569.  Hope you don’t mind me piggy backing off your comment.
  24. Like
    5698k got a reaction from retfr8flyr in Some new knives   
    It’s really fun to see the difference in a true high quality knife. The differences just scream quality. 
  25. Like
    5698k reacted to bosco in Some new knives   
    You forgot to mention how nice the hinoki board smells!!
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