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JeffieBoy

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Everything posted by JeffieBoy

  1. 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!
  2. 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.
  3. 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.
  4. If you go the fries route, make a wasabi mayo dip for them…. Just sayin’ - that works for me.
  5. Thanks for this. I asked the suitability question a few months ago and all I got were crickets. So you got the small Dojoe?
  6. A,girl? Say goodbye to your hair! Before and after photos please. Congrats, she’s a sweetheart!
  7. 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.
  8. That looks like just enough meat for you. What is everybody else going to eat?
  9. 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.
  10. Thanks, I was planning on about 10 hours. Am I being optmistic?
  11. Welcome aboard. Glad to have you here and we are all willing and able to assist with questions.
  12. I recently noticed someone here who joined up a Kamado jr. with a full sized one to make a temporary cold smoke system for trout and salmon. My wife has been pushing me to do some fish for her and brought home two nice rainbow fillets this week. I ran out to the local orange box store and bought a short length of flexible vent pipe and away I went, jerry rigging a system and getting ready for today. I made a brown sugar and kosher salt brine this morning, and fired up the smokers at lunch time. The fish has now been on for three hours and the smell of cherry wood and alder smoke has been great. I do have one concern. I put a temp probe on the cooking grate and it has been hovering around 110-115 degrees. is this TOO LOW? If so, what can I do to correct this? The fire box and the ash pan are out of the large Akorn and the dome temp on the jr. is at about 550 degrees. Any opinions?
  13. You know @John Setzler, you could always invite the good folks herein and you know that we would a) enjoy your choice of food offering and b) bring liquid refreshments that YOU would enjoy! Heck, I’d head down the I-75 from the Detroit area and be there in about 16 hours or so. And none of us would look like your nephews!
  14. I plan for 1-1/2 hrs per pound and never, ever foil a pork shoulder. I do inject apple juice prior to going onto the heat. I have done three 8 pounders on my Akorn at a time with great results. BTW - I try to leave 2+ hrs of resting time in the cooler. If I need an extra hour or so on the heat, I doesn’t let down my dinner guests.
  15. Welcome aboard from north of the border.
  16. Welcome aboard from up the hill in Cambridge. Enjoy your time here and let’s see the progress of your skills!
  17. Canadian Akorn nut here. Welcome aboard!
  18. Thats the Tx attitude I remember from my fishing trip days! Why do one large brisket, when two will suffice! Good job, Sir.
  19. @LargeRedJoe I have a son-in-law who owns a distillery/brewery/restaurant on his family farm. He has offered to have his head chef supply me with cardboard takeaway containers. Due to legal reasons, we would not offer beer (wink, wink). I am sure that we will be enjoying one or two though. This event is pre-booked/paid for on the charity site and I was thinking of limiting the offering to about 30 servings, served from my back patio. I was going to use two large crock pots for the meat, with my Akorn going in the background for extra smoke effect. We have changed the idea of Potato Salad to a Vinegar based ColeSlaw for safety reasons. It will be pre-packed and stored in either a cooler or my garage fridge. Guests walk up the drive, we build their bun to their taste, put it and a small tub of slaw in the take away box, and send them on their way. I am considering a 90 minute pickup window which for 30 guests should be pretty reasonable. As for sauce, we do have a new maker locally. I have some of their sauce currently and will contact them. Good idea, thanks! https://phlippens.com/
  20. As a Fund-Raiser, one of our local hospitals is hosting “The Grand Grill”. People who sign up are asked to host a party, dinner, event based around the grill to raise funds. I have decided to host a driveway based “Pulled Pork and Potato Salad” stand on a weeknight sometime in late July or August. I have named my event “The KamadoGuru Tribute”. My initial thoughts are to post some signs on my neighbours and my lawn a few days in advance, combined with invites to family and friends. I was thinking of a $10-15 suggested donation for a plate or takeaway box with a bun, pork, sauce, and bowl of salad. I have set an easy goal of raising $200 and will probably plan on about 25-30 servings. Since I have time to plan this out and prepare, I would love to hear from all of you if you have any suggestions, tips, etc. And if you live in SW Ontario and might be in the Cambridge area, keep watching this posting for a final date and an invite!
  21. Back when I was a young lad, wayyyy back like ten years ago on this site. Someone posted a simple pork rub. I have been making and using it ever since. I make a triple batch which pretty much fills a mason jar. I use it liberally to coat and freeze the rest for the next cook or two. I have used it on shoulders, tenderloins and even hamburgers when the curiosity hit. BASIC PORK RUB (Kamado Guru .com) Ingredients. 4 t seasoned salt 2 t dark brown sugar 1 1/2 t regular granulated sugar 2 t paprika. 1 t cayenne pepper. (I replace with Tony Chachere's) 1/4 t garlic powder. 1/4 t ground black pepper. 1/4 t ground dry mustard. 1/4 ground cumin. 1/4 t ground ginger. pinch of cinnamon Method. 1. Whiz together in Blender, use immediately. 2. Leftovers go in sealed container in Freezer for 1-2 months. Note that I indicate “t” rather than teaspoon or tablespoon. In this recipe, you can do a large batch (tablespoon) or small batch (teaspoon), your choice. I coat generously, let rest for about an hour before putting on the heat. The meat gets a nice reddish colour to it and tastes great.
  22. This brings back memories. Whether it’s the same/similar recipe or not, I am not sure. My dad couldn’t wait to get up on Saturday mornings and drive 50 minutes to the Mennonite Farmers Market to get “Head Cheese”. It was made in loaf pans and sold by the slice. He would come home with his treats of a slice of that, some (snotty) Cook’s Carroway Seed Cheese, a dozen Black Label beer and then later that night watch the Leafs lose. I can’t watch hockey to this day because of that routine. As I think about it, I am not sure if he never offered to share the head cheese with his 5&8 year old sons or whether the name put us off eating it. Your recipe sounds really good though.
  23. I tend to prefer smoking chunks a little smaller than these. My buddy dropped a cherry tree last summer, and sent me over four nice biscuits. I just split the first one last week. Will probably do a shoulder on the weekend with some.
  24. @A.O. I retired almost exactly two years ago, almost six years earlier than my original plan so that we could travel whilst still able to enjoy it. Got one trip in (Ireland) and then the pandemic started. Last year we cancelled two trips (Scotland, Wales, IoMan & our annual spring trip to HHI). Like most of you, we have barely left the house since January of last year so yes, we are damned ready to “go shopping”, even if only just across the river to get some marinade! LOL
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