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5698k

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  1. Like
    5698k reacted to El_Norteno60 in Lightning Brisket - What Now?   
    Then I guess I'll keep trimming the excess, plan for an hour to 1.5 hours per pound and go with it.
  2. Like
    5698k got a reaction from Baby Back Maniac in Lightning Brisket - What Now?   
    This is possible, but I believe that this is quite simply an example of a different cook time. I've had briskets take 45mins/lb, to over 2hrs/lb, exact same conditions. 
  3. Like
    5698k got a reaction from Dub in Lightning Brisket - What Now?   
    225° is no holy grail in kamados. It comes from hi airflow grills, and it's just hot enough to overcome the stall, yet low enough not to dry things out. Water pans, wrapping in foil also aid in this. 
     
    Kamados clearly have no such airflow characteristics, so the extremely low temps simply aren't necessary to maintain moisture in the meat. I have to put drip pans under my lower draft door to catch moisture drips, so clearly it's not evaporating, nor would a water pan be of benefit. 
     
    I suggest experimentation, because the rules of stick burners often don't apply here. 
  4. Thanks
    5698k got a reaction from Dub in Lightning Brisket - What Now?   
    This is possible, but I believe that this is quite simply an example of a different cook time. I've had briskets take 45mins/lb, to over 2hrs/lb, exact same conditions. 
  5. Like
    5698k got a reaction from LargeRedJoe in Lightning Brisket - What Now?   
    225° is no holy grail in kamados. It comes from hi airflow grills, and it's just hot enough to overcome the stall, yet low enough not to dry things out. Water pans, wrapping in foil also aid in this. 
     
    Kamados clearly have no such airflow characteristics, so the extremely low temps simply aren't necessary to maintain moisture in the meat. I have to put drip pans under my lower draft door to catch moisture drips, so clearly it's not evaporating, nor would a water pan be of benefit. 
     
    I suggest experimentation, because the rules of stick burners often don't apply here. 
  6. Like
    5698k got a reaction from Mr Cue in Lightning Brisket - What Now?   
    We are our own worst critics. 
  7. Like
    5698k got a reaction from bernux in Lightning Brisket - What Now?   
    We are our own worst critics. 
  8. Like
    5698k got a reaction from TKOBBQ in Lightning Brisket - What Now?   
    We are our own worst critics. 
  9. Like
    5698k got a reaction from CentralTexBBQ in Lightning Brisket - What Now?   
    We are our own worst critics. 
  10. Like
    5698k got a reaction from JeffieBoy in First time smoke, went OK I guess.   
    3-2-1 is always a pain, even if you don't have temp control problems. It's a very specific formula, and variation causes disaster. It's hard enough to deal with temp variables, then throw in the 3-2-1 mess. 
     
    Try getting your grill stable at somewhere between 225° and 275°. It doesn't matter where you end up, just get stable. Assuming you end up at 250°, put your ribs on, indirect, and plan on roughly 4-4.5 hrs. This depends on your actual cook temp, how meaty your ribs are, and how done you like them. This is way easier the trying to figure on off, on off, wrap, unwrap, flip, scoot, boogaloo, or whatever. 
     
    The thing i recommend most is to do things as simply as possible at first, and once you get comfortable, then play around. 
  11. Like
    5698k got a reaction from BGWolf in First time smoke, went OK I guess.   
    3-2-1 is always a pain, even if you don't have temp control problems. It's a very specific formula, and variation causes disaster. It's hard enough to deal with temp variables, then throw in the 3-2-1 mess. 
     
    Try getting your grill stable at somewhere between 225° and 275°. It doesn't matter where you end up, just get stable. Assuming you end up at 250°, put your ribs on, indirect, and plan on roughly 4-4.5 hrs. This depends on your actual cook temp, how meaty your ribs are, and how done you like them. This is way easier the trying to figure on off, on off, wrap, unwrap, flip, scoot, boogaloo, or whatever. 
     
    The thing i recommend most is to do things as simply as possible at first, and once you get comfortable, then play around. 
  12. Thanks
    5698k got a reaction from Bgosnell151 in Brisket Burnt Ends   
    Nope, you can add whenever you like. It's just a suggestion though!
  13. Thanks
    5698k got a reaction from Bgosnell151 in Brisket Burnt Ends   
    A little more sauce and rub maybe?!
  14. Like
    5698k got a reaction from JeffieBoy in Catering Question   
    I usually figure three people per slab, and four per bird, and I always have leftovers. 
  15. Like
    5698k got a reaction from TKOBBQ in BGE Table Build   
    You might consider putting some air between the bottom of the grill and that stone. I had a somewhat similar set up, and when I took it down, the wood under the stone was very charred, eventually would have burned through. 
  16. Like
    5698k got a reaction from Dub in I'm now a full fledged member of the mayo cult.......   
    This is a problem for me. Wife HATES mayo, but loves the stuff I cook with it, as long as she doesn't see the process...
  17. Like
    5698k got a reaction from BhamBruni in I'm now a full fledged member of the mayo cult.......   
    This is a problem for me. Wife HATES mayo, but loves the stuff I cook with it, as long as she doesn't see the process...
  18. Like
    5698k got a reaction from Dub in I'm now a full fledged member of the mayo cult.......   
    Wow! Just wow!
  19. Like
    5698k got a reaction from K'man in Ribs low and slow...help!   
    Once again, the 3-2-1 is a failure, it usually is. 3-2-1 is specifically for St. Louis ribs cooked at 225°. Variation from that leads to disaster. All that on off, wrap, on off, unwrap, on off stuff is nuts, plus it is way more difficult to maintain consistent temperature in your grill with all that opening and closing. The temperature you end up cooking at isn't all that important, I cook anywhere from 225°-275°, I've actually found that I like 260°. Where ever you end up, be consistent, and time your ribs roughly from there. 250°-275° for roughly 4 hours works for me, depending on how meaty they are, and how done I want them.


    Sent from my iPad using Tapatalk
  20. Like
    5698k got a reaction from K'man in Meat Grinder   
    I have an LEM 8, it's pretty serious. You could probably stand the smaller size, I believe it's a 5, but either way, they are serious pieces of hardware. Very much worth the money, and far better than an appliance type brand. 
  21. Like
    5698k reacted to BURGER MEISTER in Attempted to smoke a snake river farms gold brisket, pretty ruined. Any thoughts on what happened?   
    If you get a cryovac sealed piece of meat, you can wet age it in the fridge for about 6 weeks providing there is no holes in the cryovac package.   I've wet aged a prime brisket from Costco in the fridge for 8 weeks recently and it was beyond good.   Having some leftovers today.  
  22. Like
    5698k got a reaction from Dub in DigiQ DX2 vs FlameBoss ????   
    The bbq guru devices simply work. I've used digiq and cyberq, and they're very reliable. As to your statement that there's not always wifi, the cyberq is its own wifi device in hot spot mode, so you can hook up to it wirelessly even with no other wifi available, you just need power. 
  23. Thanks
    5698k got a reaction from Dub in Butts in the moonlight and bones in the morning...   
    Dayum....
  24. Like
    5698k got a reaction from prowe in KK for sale in the LA area, Socal.   
    Agree with Charles, if someone opens it up and just sees down to the bottom, they say firebox, when in actuality it's the charcoal basket. My next question would be grate condition. 
     
    Regardless, even if one paid the $1200.00 asking, roughly another $800 would get a new charcoal basket, grates and gasket, putting it in excellent condition. It's an older unit, but it appears that it's only real abuse has been lack of use. It mostly looks dirty, the exterior metals look great, and I can't see any signs of stress in the body from the picture. This would be a jewel for someone relatively close, willing to clean it up. 
  25. Like
    5698k got a reaction from Marty in First Pork Belly In A While   
    Ready ro come off

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