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About AugustusRooster

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  • Location:
    Raleigh, NC
  • Grill
  1. Beer in Water Pan?

    Here's a good recipe that incorporates beer. http://www.thewolfepit.com/2009/10/pepper-stout-beef.html
  2. Question About Bark On Boston Butt

    I'm a North Carolinian so you had me at "vinegar" and sealed the deal with "bark". I'm a big fan of ENC vinegar/pepper sauce. Is that what you use in your mop, or are there other ingredients?
  3. Question About Bark On Boston Butt

    Todd I skimmed over the original post and didn't catch that you were cooking on a Jr. My bad. I'll offer up an idea here and we'll see what the Akorn Jr gurus think: Place a large drip pan on the cooking grate. Use a small metal rack, rolled up foil bumpers, whatever under the drip pan so it's not sitting directly on the cooking grate. If you have a roast/rib rack place the butt on that and set it in the drip pan. By raising the butt up a little bit you should be able to expose it to a little more smoke. Raising it out of the pan will keep it from braising in its own juices and getting mushy on the bottom. And hopefully you'll have edible drippings to add back into the meat if needed. One last thought: the cook is always his own harshest critic. I'll bet your family and friends are delighted with your new hobby
  4. Question About Bark On Boston Butt

    -I love bark too which is why I don't foil during the cook. If you're running behind time-wise just ramp up the heat a little bit. -You've got to learn to resist the notion of pulling slow-cooked meats off at a certain temp. Pull it off when it's probe tender. -I'm assuming you're using a drip pan, right? And raising it up off your deflector so your drippings aren't scorching? If you feel the meat isn't juicy enough you can always add some of you drippings back in as you pull the meat.
  5. Trial Cook and First Cook

    Welcome to the addiction. Judging by those pictures you're off to a great start! Don't try to guesstimate how much charcoal you'll need, just fill 'er up. Some people are under the impression (not saying this is you) that more charcoal = higher temps. But if you use proper lighting and vent management techniques you can easily control temps with a full fuel load without worrying about running out of charcoal. And as previously mentioned, shutting down the vents will leave plenty of unburned coal for reuse, so there's no worries about wastage. Think about it as an automotive analogy. Filling your car with gas before a trip doesn't mean you're going to go flying down the road and get a speeding ticket. Just means you don't have to pull over and get more gas
  6. -I too have found that meats tend to cook faster in a kamado than on other cookers. -I trim the fat cap prior to rubbing. It's too thick to render down into something edible if left on. Trimming gives you another large surface of meat to get the magic combo of rub, smoke and bark. -195 may be a tad early to pull a butt. Certainly check it at that temp but let probe tenderness be your guide. -Your bark was mushy because it steamed off while the meat was wrapped. I personally don't see the need to foil a butt while cooking, but to each his own. And I understand that goes out the window when you need to hold temp afterwards for food safety purposes. On the positive side, it seems you've got your rig dialed in nicely. And you learned to go light on the salt. I'm betting you nail the next one.
  7. How I reconcile the Akorn Jr.

    If you set the pan on the stone make sure it's raised up off the stone a little. Otherwise the drippings will scorch.
  8. Max Temp

    I don't think 700 will hurt the grill. Would probably need to reseason your cooking grate though. One thing to remember is the relatively slow reaction time of your thermometer, which really becomes accentuated as you rapidly raise temps. By the time you read 5 or 600 you may already be above 700. The first time I opened the vents up to put a finishing sear on some steaks, I think my dome read about 550 when I dropped some butter onto my cast iron skillet. The butter immediately vaporized in a poof of blue flame.
  9. I'm in North Carolina which is certainly no stranger to humidity. A couple of observations: A lot of folks just leave their unburned charcoal in the grill to use for the next cook. Generally that's fine but remember that charcoal ash + moisture = rust in a metal grill. If it's going to be a while before you cook again then it's probably a good idea to clean out the grill. If you leave the Akorn covered for long periods of time, the ambient moisture will condense and collect in the grill, leading to mold and eventually rust. Granted this isn't an issue for the vast majority of folks. But if for some reason your grill is going to be idle for a while then leave the ash pan detached and stored separately
  10. Also a good technique for pizzas.
  11. Outside Paint Bubbling

    This is wise advice. If i were you I'd make sure that my own actions weren't part of the problem before I started posting stuff on social media.
  12. What the Chef said is correct. There was a thread on here not too long ago about reverse searing steaks that had some good ideas and info.
  13. To each his own but the Slow N Sear seems like overkill (from a cost perspective) for this particular use. You're just looking for something to keep the lump in one place as Marty says.
  14. FWIW Weber has half moon charcoal holders that will do the trick. Should be able to find them at any big box store like Home Depot.
  15. mustard sauce

    Some people in the barbecue belt tend to adopt a tribal attitude towards their meat/sauce combo, adopting the attitude that everyone else's favorites "AIN'T REAL BARBECUE!!!" Being in a place with little to no BBQ tradition seems like it's allowed you to keep an open mind and find what you like. Which is cool.