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About SmoovD

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  • Gender
  • Location:
    Burleson, TX
  • Grill
    Kamado Joe

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1,418 profile views
  1. I spin mine at 350F for about an hour and they come out perfect. Only caveat is that the rubs with sugar burn so I spin only savory ribs.
  2. Hard to beat spinning a rack. The short cook time is perfect for weeknight cooks.
  3. Brisket

    +1 on the wrap. The lesser the grade of brisket the more apt I am to doctor the meat to get the result. Inject, wrap with liquid, etc can all be used to try to maintain the moisture in the "cheap" briskets (even cheap brisket is pricey these days).
  4. Finishing sous vide chicken wings on kamado?

    Thoroughly dry the wings. Apply some finely grained salt. Toss them in 400 degree Joe. Direct or indirect, depending if you are looking for some char or not. Welcome to KG!
  5. The sugar content of the rubs probably burned at the high temps but the meat looks moist and tender. It only gets better the more you practice. Welcome to KG!
  6. Hello from Western Minnesota

    Welcome aboard. Enjoy your new obsession.
  7. Kasseler Rib?

    Glad to see everything came out great. Fine looking slices of pork.
  8. I would fill the Jr and light in in 3 or 4 spots. Alternately, if you have a chimney you could start up a 1/4 of chimney. Happy cooking.
  9. New to Kamado, need advise

    Call Chargiller or go online. You can order directly from the manufacturer and the prices are not that bad.
  10. First Beer Can Chicken

    Anywhere between 385F and 425F should do the trick.
  11. Kasseler Rib?

    Welcome to KG and happy to help. We have many resources are at hand to guide us when needed and plenty of look to our cooking kin here on KG. Hope you find a an online home here at KG. Please keep us up to date with the cure and cook. Happy cooking.
  12. Kasseler Rib?

    I brine all the time but, IMHO, it is a different process than a cure. Curing can be a tricky subject not only because we all want the meal to taste great but also because we don't want to get anyone sick. If you trust the recipe, follow the recipe. K'man is correct that it does depend on what you are trying to accomplish. Is it a full cure or more of a simple brine. The recipe reads like a cure. And a cure takes time. The length of time required to cure meats is dependent on the curing agent and the mass of the meat to be cured. What curing salt did you use? Is the curing liquid completely covering the meat. Is there room for the cure get in between the various pieces of loin? That said, it certainly does sound like a recipe for a tasty meal. Good luck and happy cooking.
  13. Dutch Oven Bierocks (aka Runza)

    This takes me back. A family friend used to make a huge number of these for deer hunting season. It was such a treat to warm one up on a sterno-heated coffee tin. A hot cup of coffee and a bierock warmed body and soul. Thanks for sharing.
  14. Akorn jr cook

    Looks great. Love those peppers!