LargeRedJoe

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About LargeRedJoe

  • Birthday January 27

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  • Location:
    Johns Creek, GA
  • Grill
    Kamado Joe

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  1. Here's what I generally go by, but as always "it depends. " Pork Chops 64 oz apple juice 1 cup brown sugar 1/2 cup kosher salt 1/2 cup no-salt BBQ rub Turkey 1 gallon vegetable broth 1 cup sea salt 1 tablespoon crushed dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon dried savory 1 gallon ice water Whole Chicken 1 gallon warm water 3/4 cup kosher salt 2/3 cup sugar 3/4 cup soy sauce 1/4 cup olive oil Chicken Breasts 1/4 cup of kosher salt 1 quart (4 cups) of warm water. 1/4 cup brown sugar I usually inject a butt if I want to add a brine. But mostly I dry brine butts. Just depends on my mood and available time. Sent from my iPhone using Tapatalk Pro
  2. It's a good question and saved you from a possible mistake. Asking questions and getting good answers is a big reason why this forum exists. Sent from my iPhone using Tapatalk Pro
  3. I just hope you folks are in Florida or someplace equally swampy. Because if that's in New Jersey.... Sent from my iPhone using Tapatalk Pro
  4. If I need more than a couple of cloves I use a glass jelly jar to strip the peels. Just need to shake vigorously. But recently I went back to using a garlic press after a hiatus of many years (the knife-crushing method works for about 75% of my cooking). There have been times when I wanted a small dice or garlic mush. And because I can crush ginger as well I don't violate the Alton Brown rule about cluttering the kitchen with uni-task tools. Well, not too many anyway. Also, Cook's Illustrated has a technique to help moderate garlic harshness:
  5. Another way to peel: apply the flat of the chefs knife to the clove and whack with your hand. Good for one or two and a fast chop. Sent from my iPad using Tapatalk
  6. Well, technically it was yesterday but I made Chicken Bryan from Carrabbas. I just posted the recipe in the Poultry forum. ETA: the chicken is first grilled and then warmed in the Kamado or oven to heat the goat cheese and sun-dried tomato sauce. Sent from my iPhone using Tapatalk Pro
  7. Tried this the other day and it was quite tasty. Ingredients * 6 boneless skinless chicken breasts * kosher salt, to taste * fresh ground pepper, to taste * olive oil * 12 tablespoons butter, divided, 2 and 10 * 8 ounces goat cheese * 1 1/2 cups sun-dried tomatoes, chopped * 1/4 cup fresh basil, chiffonade * 4 teaspoons onions (or shallots), minced * 4 teaspoons garlic, minced * 1⁄2 cup white wine * 4 tablespoons fresh lemon juice Directions * Pound chicken breasts to desired thickness. * Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper. * Grill chicken until done (internal temp of 165F) - prepare sauce while chicken is grilling. Sun-Dried Tomato Sauce: * Sautee onion and garlic in 2 Tbs butter until soft and fragrant. * Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce. * Add remaining butter, a little at a time, until mixture is emulsified. * Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break). * Move the chicken to an oven-proof pan and top with 2 oz each of the goat cheese. Return to oven until cheese warms and softens. * To serve, spoon sauce over chicken breasts. Sent from my iPhone using Tapatalk Pro
  8. Pretty much the textbook definition of a seller's market. Haven't seen this in a while. And it will flip flop at some point. Sent from my iPhone using Tapatalk Pro
  9. I've gone so far as to eliminate salt from any rub that I make at home and to only apply salt by itself. Or pre-measure the salt if I'm making a one-time use rub (vs. a large batch that I'll stash on a shelf.)
  10. Did they run the event last year and post photos or results? You might get an idea of the scope, how many attended, what was for sale, etc. Also I wouldn't be surprised if the re is a local BGE group participating and can be found on the Egghead Forum. That may be a good place to post your question because it is almost purely about the Egg. Sent from my iPhone using Tapatalk Pro
  11. Hmmm....indirect, I assume. Not sure what to tell you. Five hours is not that long for spare ribs, especially if you foiled them. But keep an eye on your temp and check the ribs for the bend test sooner than before. Say after 90 minutes vs. two hours or even one hour vs. 90 minutes. And that video from Franklin has some good tips (note that he doesn't use sugar in his rub). Try again!
  12. Cook Duration: First a question. Baby Backs or Spares? If they were baby backs then you probably cooked them too long. Baby backs don't need the 3-2-1 method but instead can work well with 2-1-1 or even 2-1-0.5. The bones easily pulling out is one sign of overcooking. Smoke: Cherry is a lighter wood so that may have something to do with the smokiness. You can try hickory and see if that stronger smoke gives a better profile. Also, bury more chunks deeper in the charcoal and start the charcoal on one side so it keeps lighting up wood as the fire moves around. Bend test: Sounds like the bark had hardened but well before the ribs had tenderized. Maybe too much sugar? Rub: Apply only enough to produce a light coating - you want meat to show through. If you can't see the meat then it's probably too much rub. Ribs don't need a lot of rub and because they shrink so much the surface area gets concentrated. See this video from Aaron Franklin especially around the 7:35 mark: All that said, any rib you can eat is usually a good rib! And just keep cooking, it'll get better. You might even consider keeping a cook diary to note setings, temperatures, wood used, length of cook, etc.
  13. And lightning bolts I may just make it. We're just above the right of the word "Atlanta". Sent from my iPhone using Tapatalk Pro
  14. In no order of preference: - Hand-held propane torch with flexible hose - cotton balls soaked in 91% alcohol - chimney starter - BBQ-specific starter cubes and squares It all depends on how fast you need or want to get to a desired temp. All of these methods work without electricity Another option is a heat gun, JoeBlow or Loof Lighter. But those require electricity. Sent from my iPhone using Tapatalk
  15. I'll bet my next paycheck that your bride to be has part of this figured out. There are web sites where you can register your registrations, if that makes sense, as a way to suggest to family and friends what to donate. The Knot is an example: https://www.theknot.com/registry. Amazon is just one of many merchants tied into The Knot. And of course just telling folks your desires also works. https://www.theknot.com/content/asking-for-money-wedding-gifts