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SmallBBQr

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Everything posted by SmallBBQr

  1. Do you have a Costco Business Center in your area (and a membership)? Business Centers have an amazing inventory of commercial cookware, pans etc. It's where I want to go when I die!
  2. No one should have the wobble issue any more unless they are unaware of the warranty recall. Of the two models of the 2nd generation Summit Kamado, the S6 (cart/table model) is, and always was, rock solid as it is integrated into the table. The E6, when it originally came out this year, had the "wobble" issue as Weber changed the leg system from the 1st generation model (probably to save a few $$). After owners started to complain/comment, they recalled the E6 and very quickly replaced all of them under warranty with a new leg system that was closer in design to the first generation legs. All the wobble issues were solved and the E6 now is rock solid as well. Unless a purchaser was completely unaware and didn't contact Weber, they might still have the wobbly legs, but Weber immediately stopped selling that version as well, so not too many made it out. And of course, with the world-wide shipping issues going on, they are in pretty short supply as well. Many of the E6 owners have purchased stainless steel prep tables to function on the side as prep area etc. I'll see if I can find any of their posts/recommendations - there are two popular Facebook groups for Weber Summit Charcoal/E6/S6 owners. A very common question seen there is which one to purchase...spend the extra $$ up front on the cart, or not. Here are some of their recommendations: Basically, search Walmart, Amazon, Lowes, Home Depot etc for outdoor carts and you'll see a ton of them... https://www.lowes.com/pd/Royal-Gourmet-Royal-Gourmet-PC3401S-Double-Shelf-Movable-Dining-Cart-Work-Table-with-Handle-Outdoor-Kitchen-Prep-Trolley-Storage-34-in-L-x-20-in-W-Stainless-Steel/5000894711?cm_mmc=psm-_-c-_-rtg-_-sol-_-fb-_-shp-_-0-_-0-_-0-_-royal_gourmet&fbclid=IwAR06l9ZaHYH6sjYfDrbrhAGB5fNSfuT7QYKcV75jiB8O0WC5ixUNN0DtHOs https://www.amazon.com/gp/product/B01HJATY32/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1&fbclid=IwAR3oQ9itMBhiGy2m7Z6hc3XlXzTOOw7v7xs3y_m761yt4XwZ709Lvxa6H3k https://www.amazon.com/gp/product/B00M87WEX4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1&fbclid=IwAR0EGHgCx80JqTyzxgZX_qXR-xOVn1ec3KMxwsA1tQEj6Hg8uSh80RRY0Nk https://www.walmart.com/ip/Modern-Stainless-Steel-Table-Cart-with-Sleek-Tabletop-and-Adjustable-Lower-Shelf/720473247
  3. Love me a good straight rye whiskey...
  4. All I can comment on the topic is that I did it once.... I did the sous vide first (I think for 36 hours if I recall) then smoked. It was good, but the smoke taste was just not as I would have hoped. Hard to explain...just "weak" or lacking. Sorry, it was a few years back so my memory is not perfect on the results etc...but I think if I was to do it again, I would probably smoke it before going in as well as afterwards, maybe at a higher temp, to crust it up better. Sitting in the fridge seasoned before wrapping it up... After the sous vide... Then into the smoke... It was moist, but I don't recall the texture.
  5. Just 20 minutes ago, I picked up a beautiful (for a chuck roast that is) organic, grass fed chuck roast, and I am still deciding on between a short smoke followed by a 48 hour sous vide, or just smoking it outright for 8-9 hours (which should work for it's size - about 3-4 pounds) - so yes, some cuts do require long/low/slow cooks. The time is required as these (chuck) roasts have a lot of connective tissue which will make the beef extremely challenging to enjoy otherwise. Likewise, the sous-vide (48 hours or so) will allow me to keep it medium rare, and still be broken down by time...
  6. There are some KK owners on board here, so they are probably the only ones who can give you any real life experience comments...I'm just regurgitating what I saw elsewhere. Efficiency under normal use may be a lot different than "claims" of efficiency under specific conditions. i.e. who needs to run their grill for 85 hours with the lid closed the entire time? Firing up an 800 pound KK to sear a single steak probably blows away that "MPG" rating.
  7. After recently moving on from my Keg (a kamado that WAS too efficient) I think I can confidently say that *less* efficient grills make better smokers. It took so small of a fire to hold 225 on the Keg it was difficult to keep it lit and never burned cleanly at that temp. As I struggled with it over the years I tried everything. As an experiment, I also sealed off all airflow around the fire box and forced it through the charcoal as well (to emulate the KK airflow) to see if that would help and it made very little difference I could detect. My *less efficient* Weber Kamado creates a much nicer smoke profile more easily than my Keg ever could (at 225). That said, from a YouTube video I recently saw....this reviewer says (was a KK Ultimate 23) this is the amount of charcoal required to hold 225 for 15 hours....does not seem any more efficient than my last ceramic kamado by any amount. That same amount of charcoal would have run my Keg for days. I use less than this amount in my Weber as well for an 18 hour cook.
  8. That is the beauty of sous vide...time does not directly translate into the final cook level as much as it plays a role in tenderizing or breaking down tissue - ie. the final texture of your cook. Another way of looking at it is, how "tough" or how much you need to tenderize or break down the food really dictates the time needed. So, if you set your temp for 130 and the time for 1 hour, or set it for 20 hours...the final product will still come out at 130 degrees regardless (still pretty rare). But the product at 1 hour will still remain firm and hold much of it's original texture, while the 20 hour cook will be more tender (or perhaps even mushy depending on what you are cooking). "Delicate" foods need less time, and tough cuts can need as long as 48 or even 72 hours. So, for sirloin filets (and yours look like a nice quality product!) we would probably do 4 hours at 130 (if you prefer a little extra tender - my wife prefers a much more tender beef), but if you like the firm, solid meatiness of sirloin, then even 1 hour would be adequate. If they are pretty thick, then a happy medium of 2.5 hours may be where I would start. Just hit them with that scorching final sear at the end and good to go! Enjoy. Edit...just a final edit...if you like a little pan sauce or gravy with your steak, there will be a residual liquid from the sous vide in the pouch...this makes a great base (adds a little beefiness) as you won't be searing in a pan (I assume) to get a fond to build the sauce on.
  9. If you see a good deal on a Weber Summit, buy it! You will not regret it. Absolutely love mine. I've seen the odd one come up resale around the US (the first generation Weber Summit Charcoal) and they go fast. My only regret is that Weber has not produced a branded rotisserie for it yet. You can either hack up a Kamado Joe one (I've been waiting for sales on it) or order one from Europe.
  10. There are many way to light a kamado/grill, but for searing steaks (or pork chops, or chicken thighs/legs etc) I light a lot of coals at once with a chimney, get the coals coals red hot and whited over, and then dump underneath the area I use for direct searing. Don't bother to heat-sink the entire kamado. I don't even cook with the lid closed until I get a nice sear, then I move them over to the "cool" indirect side to let them come up to my desired internal temp. So, basically using a red hot coal bed and then indirect...don't really care what the actual thermometer reads....but after you dump a load of hot charcoal in, it spikes up very quickly.
  11. Most beef is grain/corn/soy finished - practically force fed during the last couple months before market day. This greatly increases their fat content/marbling and often adds a sweet flavor profile as well. I particularly find American beef fed a high corn diet particularly sweeter than our Canadian where it is almost purely grain finished.
  12. As one who does enjoy yams/sweet potatoes, I have to say my favorite is simply baked whole, and then DRENCHED in butter and black pepper. Not sure why people add more sweet to them - something I don't get...
  13. What specific accessories are you thinking about. Just taking a guess, but using Kamado Joe or BGE accessories? When I had a 18" Keg kamado, I used other brand accessories all the time - I converted it completely over to the Kamado Joe Divide/Conquer many years back (for example).
  14. For steak, chops, shrimp, kebobs etc, I now always use what I call "slow n sear" mode...(based on the slow n sear kettle BBQ products). I have my charcoal grate raised up right underneath the cooking grate so the coals are only 2" below the food. I start only the needed amount of coals with the chimney (i.e. cooking 1 steak, only need a few handfuls of charcoal) and bring them up to a nice glowing red hot. Sear/flip the food continuously until I am happy with the color and sear, them place it off to the side to come up to internal temp as desired. Works very well and easy to juggle many pieces at the same time. Alternatively, depending on the kamado, it might be easier to keep your charcoal down low, and then use the lowest food grate you have as an option. IMO...trying to use your kamado "as a kamado" when just searing food is NOT it's strong point. Searing a burger or steak on a traditional "weber kettle" just like dad used to do to me is still where it's at, so I make my grill do it that way. I love to sit and tend it while sipping a cold one.
  15. I'll take an infrared temp the next time I light it up and post you some results, but it does get VERY warm. Probably not enough to cause a serious instant burn...but it will hurt a bit if you leave skin touching for long and would likely cause a burn. The lid is insulated (air gap) from the inside, but it does eventually get heat transfer from the inside. My old Broil King keg could be at 700 degrees inside and you could easily touch/leave your hand on the outside...that thing was crazy insulated...if safety is your current #1 concern, you could look at the Keg, but it does have some issues (being so well insulated can make it tricky to get clean smoke profile at lower temps). More concern for you may be the the bottom bowl (shorter kid level) where the fire bowl is...(though I often run mine with the coals way up high on the upper grates in "slow n sear" mode. Smaller kids may be more likely to lean/touch lower down. I'll post back in a couple days with some temp readings for you. In general though, I am still absolutely LOVING mine...I use it as much in "Weber Kettle" mode with the charcoal up high and the coals to one side as I do low/slow and smoking - sear on one side, and then bake on the other. Super windy all day yesterday and it just plopped along at 240 degrees doing ribs for 5+ hours.
  16. Killer skills on the cart build there @hbunker I like it more than the factory version.
  17. We love so many different cheeses for many different purposes it is hard to say if we have one favorite, but our main everyday "have a piece of cheese" with a glass of wine is Manchego (Costco has it too). Sheep's milk cheese - creamy, buttery, nutty. But, we always have old/sharp aged cheddar, Swiss Gruyere, Parmigiano-Reggiano, fresh mozza....cheese drawer is always filled up!
  18. I use the standard "restaurant" sized pans for chafing dishes...to avoid painful clean up, I usually just top with some tin foil and good to go for most cooks. Stainless which will outlast me. Something like this: https://www.amazon.com/Tiger-Chef-2-5-inch-Stainless-Restaurant/dp/B07MBHMZSR/ref=sr_1_12?dchild=1&keywords=restaurant+pan&qid=1625883485&sr=8-12 Since we often have larger groups over, we also use them to serve too....set up a steam pan underneath to keep things hot.
  19. Whadda ya eatin' from the cheese drawer on a regular basis?
  20. You've perhaps set the baseline a little too high for some of us to play in the same game John....I'm going to assume you enjoyed?
  21. I like my boning knife for trimming fat off cuts (including brisket), but unlike many folks, I have a preference for cheap-a$$ knives (I purchase for $2 - $5 at the local thrift store) and then I put razor edges on them using my sharpener (Ken Onion edition Work Sharp). That said, I regularly find great quality knives (I sharpen and give/sell most away to family, friends, and other contacts). Often see Henckel, Chicago Cutlery, and even Victorinox. People toss out everything! I still only need to maybe sharpen most once a year at best except my heavily used chef knife (my daily cutter).
  22. Sounds like the griddle was just too hot? My process - I heat the griddle with coals lower down (so the heat is direct, but not too close) until everything hits my target temp - grill sitting overall at 550-600 degrees and let everything heat sink/stabilize. I'll open the lid, grease the griddle lightly, drop on the balls of burger, smash them and season, then close the lid. After my 3-4 minute wait, I'll carefully scrape them off, flip em, season again, add cheese, and close lid again until done.
  23. My two questions are: What temperature was the griddle at? I like 600 personally (a little on the hot side), but 500 will work too. If you had the fires of hades directly under the griddle, you may be cooking at 1000 degrees plus... What fat content was the meat? 80/20 works pretty well every time.
  24. I've always found cooking the flat by itself always challenging to get a tender result unless it is an especially well marbled grade to begin with....or, to put it another way...I rarely see a good quality flat for sale. Often, a "tough" flat is under-cooked (it can be scary to keep it on the heat) and just has not broken down the internal tissue enough. Probe test is really the only sure method to test, and I've had a couple that just never seem to get tender.
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