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Everything posted by Panchango

  1. Thanks. I was a little concerned about how they would turn out as they seemed pretty light as compared to the short ribs or the baby backs I have been able to get recently. They turned out better than I had hoped.
  2. Wanted to do some ribs on the grill this weekend. When I went to the market, pork baby back ribs were insanely priced. I picked up a cryovac package of two racks of beef back ribs for less than a single rack of the pork baby backs.... I have done short ribs a few times, but this is the first time I have done these and was expecting about 5-6 hours, but they finished in 3 (250F with cherry wood smoke). Wrapped them in foil, in a towel, in a cooler and kept them warm for a few hours until it was closer to dinner time. They turned out really well and I definitely grab them again. Enjoy your day.
  3. I like running the deflector on a grate sitting on top of the fire ring and cooking at felt level. Since mine is split, i often use either a 13" or 15" pizza stone on top of the split deflector stones. I use 3/4" copper T pieces to separate the stones. I mostly do this because the bottom of my food was getting overdone along the split in the amount of time it took for the cook to finish. I don't have a seperate pic of the stone set up, but you can see it in the cooks below. There are many different paths that will all yield the same result once you dial in your technique using them. Have fun.
  4. Thanks. Only one grocery near me has them, but their company policy dictates they are cut into pieces. Asking the butcher normally nets me a pretty nice rack. I was planning on having them for dinner, but they ended up taking close to 8 hours to finish up. I think the plan tomorrow will be grilled short rib sandwiches with caramelized onions and Gouda.
  5. It has been a while since I have made short ribs. Rubbed with salt, pepper, and smoked paprika then smoked for about 7;5 hours until it probed tender around 200F. Used some cherry wood and currently have it wrapped for tomorrow. Thanks for looking.
  6. That's a pretty crappy bag of Royal Oak. It isn't the best, but most bags I have used are much better than that.
  7. I used to have that problem and told her learn to like rare steak or hit the bricks. I still have the dog who is completely happy eating rare steak. I think I came out on top here.
  8. Today I did a rack of baby back ribs and then baked some mac and cheese on the kamado. Used my standard rub and smoked for just under 5 hours at 250F using Cherry and Beech wood. Turned out very well.
  9. Looks Great. It's been a while since I've done a butt.
  10. This is my solution as well but not a pickle jar. They work well and are less expensive than the weber cubes.
  11. Nice. Riding has been my solace for most of my adult life. Last fall I did Pitt to DC and have put just over 3k miles so far this year. Enjoy and be safe. https://imgur.com/gallery/4nrgfW9
  12. I have ordered the small cuts from Fruitawood twice (peach and honey crisp apple ) and been happy with the product. I like the small cuts as I don't use a ton of smoke. Another option is pellets from bbqrsdelight in a small cast iron pot. It gets a nice clean smoke flavor and you don't have big boxes of wood everywhere. They work well and come in a number of flavors.
  13. I prefer to cook the light and dark meat separately to get the best of both. I did a roughly 4 hour confit of the thighs and legs and spatchcocked the breast on the kamado with a touch of cherry wood. Dry brine and basted with herb garlic butter a few times through the cool. It took about 2 hours between 300 and 350F.
  14. Very nice looking bird especially for a first cook. Don't let yourself get too caught up in with over analyzing adjustments. Have fun and enjoy your grill.
  15. If you want, just wrap it and throw it in the oven. You already put smoke on it and just need to finish cooking it.
  16. I cook on my driveway which is sloped and roll it back into the garage when I am finished and it is cool. The casters are plenty strong, like Tony, I shim mine to keep it level when braising or a more liquid cook. My shim is a piece of 1x screwed to the edge of some scrap plywood. With most of my cooks it isn't an issue. Give it a shot and if it is beyond your comfort zone, then deal with it at that point. Enjoy.
  17. The wings look great. Have fun breaking in that grill. I can't remember when mine looked that clean.
  18. Most of the time I just use them until they fall through the grate. I haven't noticed any issues with roasting and grilling temps. If I am doing a long low and slow cook, I normally clean them out.
  19. The raised outwardly pointing handles are most likely a problem with the pan fitting the inward sloping dome. Not on the junior, but I had the same problem on my classic with a carbon steel pan. It would fit on the grill but I could not close the lid. Why not something like this? https://www.amazon.com/Lodge-Logic-Round-Griddle-Handles/dp/B00I4XNEE4
  20. You can do a lot with a small grill, but sometimes you need to be creative to get everything to fit. I have a Joe Jr which is slightly smaller than the akorn jr and have done an 8lb pork butt, butterflied chicken, baked bread in my 2qt dutch oven and plenty of other cooks.
  21. Thanks @KismetKamado. It is good to see you as well. They turned out much better than expected. It has definitely been a while since I posted anything.
  22. Howdy. It has been a while since I checked in, but I am still using the grill when I get a chance. Last weekend I saw a nice rack of spare ribs at the market and decided to grab them. I just used an ad-hoc rub with stuff in the cabinet and smoked them with cherry and beech for just under 7 hours at roughly 240F. I wrapped them for about 45 minutes once they hit the stall and then finished on the grate. Here they are about ready to be pulled. Today I ground the trimmings and made a nice pot of chili. Thanks for looking.
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