JeffieBoy

Ignore - asked and answered as the lawyers would say.

Around here the trash pandas would set up a shop and eat the compost pile with that for gravy!

I consider myself a minimalist at this game, but have been using the Weber iGrill 3 for about 5 yrs or more. https://www.homedepot.ca/product/weber-igrill-3-app-enabled-bbq-thermometer/1001034717. I change batteries and swap out probes about once a year or so. Maybe a bit more often for batteries. No other controls or accessories. I really dislike the Bluetooth on this. Sometimes I can be 20ft away in a straight line of site and get no signal, yet get signal in my living room with several walls between me and the Kamado. Reception is never the same twice in a row and I frequently have to power down and reboot throughout a cook. That said, it’s accurate enough for my taste and my cooks are delicious.

If you like your beef with any pink in it, then straight up smoking is not going to be your thing. Any kind of pulled pork or beef is most typically cooked low ‘n slow until it reaches around 202 degrees internal meaning - it’s not rare! So you need to decide how you want to serve the beef in order to decide the technique for cooking it.

I am not sure about boiling but I will admit that I regularly peel the membrane, season well with rub, wrap tightly in foil and bake at 275 for about two hours before saucing and grilling lightly for a half hour on either the Akorn or Gasser. This allows the meat to steam in it’s own juices and then the grilling allows the sauce to set up and char a bit. My wife will not typically order ribs when we are out, so they can’t be too bad!

Spent last evening having dinner on my daughter’s front porch, celebrating our 38th anniversary with some nice food, good wine, Guinness (of course!) and a finisher of Collingwood Whisky.

Pork? Apple Juice.

Just saw this auction. Closing tomorrow with no bids… https://hibid.com/lot/96409714/1-louisiana-grills-24---60cm--ceramic-kamado/?q=&ref=lot-list Just in case you are looking for something.

If you go the fries route, make a wasabi mayo dip for them…. Just sayin’ - that works for me.

Thanks for this. I asked the suitability question a few months ago and all I got were crickets. So you got the small Dojoe?

A,girl? Say goodbye to your hair! Before and after photos please. Congrats, she’s a sweetheart!

Well, a lot of people here might consider it as sacrilege, but… Steak Rolendeli is what comes to my mind. Requirements: 2-5lb bags of salt, a large flat roasting pan, 5-8 lbs of Tenderloin or Top Sirloin, a couple of pounds of good butter and several loaves of the best crusty white bread you can find. Drop the carefully trimmed (fat removed) Tenderloin in the pan, lay it flat. Carefully pour most of one bag of Salt over it, carefully covering but but not rubbing it into the meat. The layer should be thick. Place it under a preheated broiler for 20-25 minutes and prepare any sides that you want to offer. Stuffed Mushrooms and Fried Onions come to mind, as well as a nice salad. Remove the Steak from the broiler, carefully remove the salt crust and discard. It should come off easily and in a few large chunks. Turn the meat over and repeat the salt and broiler trick for 20-25 minutes. The salt will not poison the taste of the meat, but rather seal in the juices. There will be a very slight salt taste on the surface but not overpowering. Gently melt the butter in your dutch oven or other larger pot during the second broiler stint. Keep it warm. Slice the bread into half slices and have a large platterful or two ready to go. Tell your guests to roll up their sleeves. Remove the last of the salt crust and cut the rare to medium rare meat into 1 pound pieces. Place them in the warm butter. Deliver the sides to the table. Appoint an assistant called “the runner”. After a few minutes in the butter, slice a chunk of meat into large, bread sized slices, nice and thin. The runner is to dip slices of bread in the butter and cover the platters before the layers of meat goes on. They then run it out to the table where it will be greedily consumed as soon as the plate touches down. A check on your dignified, refined guests will find them reduced to screaming pigs, yelling “more, more!” Vegetarians should not be invited. We served this one night in 1990 or 1991 to a loose collection of chefs, cooks, foodies and their spouses. It is still spoken of in dark corners at parties. Source: Esquire Magazine. 11/1990. “Man at his best; Eat your heart out”. Jim Enger. The account above is my personal experience based on the article.

That looks like just enough meat for you. What is everybody else going to eat?

Well, we ended up with some major storms rolling through last night and everything got drenched including the Akorns. I moved them back inside the opening of my garage, but I noticed later on that the floor was wet almost 8 feet in. A very angular rain. I finally gave up just before 11pm. That was after I cleaned up the wet basement floor… which is another story. The fish was wrapped and put in the fridge overnight. To my eye, it appeared uncooked. I am actually hesitant to consume it. After some more cleanup today I will pull it out and try slicing it to inspect further. @K_sqrd. I will give that article a good once over and try again in a few weeks! Thanks for the assist.

Thanks, I was planning on about 10 hours. Am I being optmistic?