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About SmoovD

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    Burleson, TX
  • Grill
    Kamado Joe

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  1. SmoovD

    Smoked and Braised Oxtails

    Oxtails braised with root veggies is one of my all-time favorite meals. Your cook looks spectacular.
  2. Thanks for the support. 7 pounds down after 1 week. Good start. And my research has led me to the very real possibility of low fat sausage. I have tried a commercial fat replacement product in the past but didn't care for the mouth feel. Today I read about using either flax seeds or soy protein isolate in an emulsion. This emulsion can be used as a 1 to 1 replacement for animal fat. And it supposedly works well with lean protein so turkey or chicken breast can be in play. Off to do some experimenting!
  3. ...and in life. Over the last six years my weight has ballooned and my overall health has decreased. This has been a result of bad decisions followed by more bad decisions. The time to make better decisions is well past due. The Mrs. and I have joined a popular lifestyle/diet plan and are will complete our first week tomorrow morning with a weigh-in. In addition to this plan I have also switched to a low carb diet. Hopefully these changes will become habits, which will lead to a better, more healthy lifestyle. So I have cleaned out the refrigerator, freezers, and pantry. Starting from scratch. Found homes for the unwanted foods so little has been wasted. The biggest issue for me over the past few months I have been really into sausage making. Different styles of bratwurst, kielbasa, German sausage, Italian sausage, and the like are still packed away in the freezers. I have found homes for them but haven't had the time to pack and distribute the frozen, intestine-encased goodies. Now comes the time to begin experimenting with recipes to produce low fat sausage using chicken and turkey. In the past I have made some tasty chicken brats using chicken thighs (with skin) but I would like to refine further to remove more of the fat. Unfortunately, fat is tasty and almost essential to create linked sausages. If anyone has any found any tips or tricks, please share. I will do the same should I find a product or combination of ingredients that fit the bill. I must say that I am fairly excited by this challenge. Happy New Year to all my fellow KGurus!
  4. I have owned one for years. It is a nice cover and plenty heavy duty. IMHO it is considerably better than the KJ cover.
  5. SmoovD

    Peri Peri Roti Chicken

    Very nice. Peri Peri bird is one of my favorites. So tasty. Yours looks delicious.
  6. SmoovD

    mini kamado

    If you can find one, the Akorn Jr is perfect for travel/camping. Small and lightweight yet functional.
  7. SmoovD

    Smokin Stone caught Fire

    Flip the stone so you burning off the previous cook. A high heat burn off will also do the trick.
  8. That sounds a good option as well.
  9. Malcolm Reed with How to BBQ Right has a great recipe for a honeybaked-style ham. Recipe and YT video in link: http://howtobbqright.com/blog/?p=1885
  10. SmoovD

    Need some help with poultry

    One thing to keep in mind is the quality of the bird and amount of pre-brining that occurs before you even get your bird home. Steer clear of all birds that too large. Smaller birds are more tender. I tend to stick to around 3 pounds. Also, check the label. If it reads that the bird is packed in a solution then it has already been brined with salt and all kinds of additives. Try to find a bird that is not packed in such a solution. If you want to brine, do it yourself. Good luck.
  11. SmoovD

    The Stall

    If you want to blow right through the stall cook at a higher temp. Butts at 325F and briskets at 300F. I have had great success with "turbo" cooks.
  12. SmoovD

    Lasagna on the Alfa

    It would break my heart to cut into that pan but it would crush my soul to not do so.
  13. Nice bird. Poultry and pork almost always get brined, be it wet or dry. Firm but moist and tender meat and crisp skin is a winner.