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Everything posted by keastman

  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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.
  16. That report was a recent one I heard. Can't remember if it was an actually prospective study they set up or if was done from retrospective data. Obviously lots of variables. I can see the calorie aspect that you mention, another thing is that some folks using them have found nothing that works to get weight off and are looking for a magic bullet, thinking the tracker is it but fall back their old ways or get discouraged, I just found a link to the study published in JAVMA. http://jama.jamanetwork.com/article.aspx?articleid=2553448 Actually it was a tracker unit on the upper arm but the reports have extrapolated to wrist based devices even though that wasn't used in the study. I've seen some of your recent videos, obviously something is working for you.
  17. Has anyone seen the research that indicates people using fitness trackers actually loose less weight than those not using them for a given time period. Also ther have been some law suites against various companies because of lack of accuracy of the units.
  18. Question about using the dome thermometer. Do you shoot for the cook temp on that or, estimate it knowing the relative difference between dome and grill temp for your grill. Second question, I seem to see more posts and grill vs dome temps on Akorn, which is what I have. Do you take any extra steps with Akorns vs ceramics in regards to using the dome thermometer as a guide? Having just finished a high temp brisket cook, I can easily see what a wide range of latitude you have to make a hunk of raw meat into dinner.
  19. sorry if I missed it, but how long did it take to cook?
  20. This might seem like a stupid question, but do you serve and eat the smoked salmon warm as a main dish or refrigerate then slice it thin and use it as a garnish as is done with store bought.
  21. scubby, Not to be a Nanny, but hardware cloth is usually galvanized. You really don't want the fumes from that getting in your meat. I'd put them in some hot coals and cook off the gavanized coating. Perhaps at the low temp that the pellets burn off it might not off gas the galvanized surface off. Stainless screen would be better but not easy to come by. I like the way you reach temp with the domino style set up. Will have to try that on some fish soon.
  22. Our Sams in Daytona has no lump at this point, I hope this is coming soon.
  23. I would suspect the damage would be less with the hood open since the heat is not contained and can escape over a large area and not confined with only the top vent to exit. I'd also think the heat transfer to the ash pan would be less for the same reason. It would pretty much be like any other open grill at that point, similar to. cooking on a kettle grill without the cover on. I don't see it being a big problem if the cover is open.
  24. wow, I'd wish I'd seen that unit with the sale price. I don't like the auto models either.
  25. I'm curious how much it went up vs before kamado cooking, and did anything else change. As mentioned already, inflammation, not cholesterol seems to be the enemy in current thoughts by some of the progressive medical folks. An interesting book for you to look into would be Grain Brain. Also a full lipid profile that breaks down your LDL and HDL into particle sizes might be of benefit, It seems that the smaller of the LDL groups are of more concern than the larger. but sometimes it's hard to get you dr to do that test if they aren't familiar with it.
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