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keastman

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    97
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Profile Information

  • Gender
    Male
  • Location:
    St. Augustine Beach, Florida
  • Interests
    not shoveling snow, fishing, hunting, woodwork, remodeling, making vitamin D
  • Grill
    Akorn

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  1. On the last pizza I cooked I made the mistake of putting a round pizza pan on the lower grate as a diffuser and my cast iron round for the pizza cook. It was a great pizza but when things cooled down and I went to retrieve the aluminum pizza pan I used as a diffuser, there was only half of it left, I'll find the molten pieces when I clean the ash pan I'm sure. Lesson learn, no aluminum pans as a diffuser on a high temp cook.
  2. keastman

    Rosemary & Mint Butterflied Lamb Shoulder

    OMG with Easter this weekend, my mouth is watering. Too bad, I'm the only one in the house that will eat lamb.
  3. If you search on here, there is a thread on this for a suitable repair. It's a few years back. I think I may have even posted a solution. One method involves drilling all the way through to the inside and using nuts and bolts with a spacer that goes around the bolt that spans the distance between the inner and outer wall of the bottom along with a backing plate on the inside. . I didn't save the thread so can't reference it for you other than to say there is one. Good luck.
  4. keastman

    50 Day Dry Aged Prime Ribeye Tomahawks

    That's some nice looking beef. I have an agricultural/nutrition/ veterinary background and this peaked my curiosity. This is totally in a different direction of the intended post and I'm sure there is no answer unless a full nutritional analysis were or has been done buy some meat scientist, but I'm wondering if the benefits of the healthy fats achieved by being grass fed ( more omega 3, better balanced with omega 6) are negated by finishing the stock on grain, since most body tissues are dynamic, being constantly replace, I'm wondering how much if any of the fat deposited from being grass fed, is replaced by those generated by finishing with grains which causes the accumulation of a different type of fat than grass feeding. Or does the fat accumulated by being grass fed remain and all additional fat from finishing is a different type. Also is most of the marbling seen in the meat the result of being finished with grain? Most of the grass fed beef I've had shows little marbling, though I'm sure that varies depending on the pasture grasses they are raised on. Some of the answers to these questions are probably out there, other answers would make for some interesting studies.
  5. keastman

    How sharp is your filet knife?

    check out his other species, Redfish one get's a whole lot more meat than most of us. He has a vid for many species. Even shad
  6. keastman

    How sharp is your filet knife?

    watch some of this guys videos and you may realize it is not a fillet knife that you need, at least for fish cleaning. He is amazing. I think he could get a meal from filleting a minnow. I have one of the skinning knives and really like if for fish.
  7. keastman

    Spiderco Knife Sharpener

    I knew a red neck FWC officer that swore by his. I think you'll like it. My brother has the Ken Onion Work Sharp unit and says his knives are scary sharp with that. I used the Harbor Freight one inch belt sander and made a leather belt for it and that works great. There are high grit belts available for it from other vendors.
  8. keastman

    First overnight smoke

    I do need to get a TTT, being lazy and liking sleep. I usually set mine and forget it. I go to bed about 1 am. I've come down in the morning to find the grill temp down to 170 and also come down to find it at 350-375. Has never made a difference in the final results. If too low, I crank it up to push it through the stall and finish when I want it, if too high, I just end up pulling it early and it stays in the cooler a bit longer. I've also done a high temp butt on purpose and that was also excellent.
  9. keastman

    Random Sous Vide Question...

    yeah, I used a rub that has a decent amount of salt, sugar, and pepper in it. Perhaps that drew more water out of it, but recipes I've seen for SV pork butts seem to call for it. Butt had been in freezer for 8 months or more so that had something to do with it too. I till have one more frozen from same time period and will cook that less time and see what happens, if dry too, then maybe it's been in freezer too long. I know some say 6 mo is limit for pork.
  10. keastman

    Sous Vide $49.98 at Sams Club

    I've been eyeing those at Sams and happened to find one for $35 on closeout the other day. Open box display model. Snatched it up. Everything works fine with it. Now it's time to play with it. I used to make yogurt with individual containers, I like that with this I can make it in a large container.
  11. keastman

    Random Sous Vide Question...

    I just picked up the Sams unit on close out for $35 and noticed the same thing on my first cook this weekend. It was a pork butt and the juices and air had me puzzled. I thought I had a leak in the bag at first. I did mine in a cooler that I made a Styrofoam insert to put at water level. I shoved the Styrofoam deeper in cooler to sink the bag in the water once I saw all the air making it float. I do have another question to add though. My butt was frozen and had no idea what I was doing, so I added time to the cook. It did it at 165 degrees for 30 hours which was a mistake. The meat was a bit dry compared to what I achieve on the Akorn. Since then I've read that for long cooks, don't bother adding time if starting with a frozen piece. It was about an 8-9# butt. What time would y'all suggest for that if frozen. I've seen 18-24 hours at 165 suggested as a ball park for a butt that is not frozen.
  12. keastman

    Wearing out

    Check out this post, he just replaced some parts and running like a champ again.
  13. Both of those look great. I did the same. Temp got away on me a bit and a 12 pound bird ended up cooking at about 425-475. It cooked in an hour and a half. I pulled it at breast temp of 165 and thighs at about 175. Thought it would be dry but was still moist as can be with good juices flowing and nothing burnt on the outside. . It wasn't completely thawed the night before so I brined it in ice water overnight to speed it along and also injected about 8oz of butter under the skin, so I suppose that help keep it moist. Came out about perfect in color and taste. Was also a cheap $0.67/# Walmart bird. So quite happy with the results. I might stick with the high temp quick cooks.
  14. keastman

    Vacuum Sealer Recommendation

    A good trick is the flash freezing method already described for moisture in meats. Another if you don't freeze is to take a piece of folded up paper towel the width of the bag, lay if flat in front of the meat, then seal the bag. paper towel will grab most of moisture before it hits sealing wire. Works real well if your meat is not full of water. I use it for fish too. Use white paper towels without printed dyes on them.
  15. My brother in law grilled some for Easter and they were great. I think you have to like lamb though and I do. . I like the game flavor they have. Have been thinking of picking some up at Sams and giving them a go.
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