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keastman

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  1. Like
    keastman got a reaction from retfr8flyr in What's the Secret to Cooking a Pizza on the Akorn?   
    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. Like
    keastman got a reaction from BBQAdventures in 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. Like
    keastman got a reaction from David5 in 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.  
     
  4. Like
    keastman got a reaction from gotzero in 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.  
  5. Thanks
    keastman got a reaction from Rob_grill_apprentice in 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.  
     
  6. Like
    keastman got a reaction from Sig in 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. Thanks
    keastman got a reaction from Billy Grills in 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.  
     
  8. Like
    keastman got a reaction from K'man in 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.  
     
  9. Like
    keastman got a reaction from cschaaf in 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. Like
    keastman got a reaction from K'man in Wearing out   
    Check out this post, he just replaced some parts and running like a champ again.  
     
  11. Like
    keastman got a reaction from Marty in 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.  
  12. Like
    keastman got a reaction from K-ville in 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.  
  13. Like
    keastman got a reaction from retfr8flyr in 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.  
  14. Like
    keastman got a reaction from John Setzler in 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. Like
    keastman reacted to Boxmaster in What charcoal to use? New user   
    Lots of charcoal choices in TX.  MorganQue is correct, experiment and get something u like. There was a guy on here who used briquettes for low and slow 'cause they didn't burn as hot, pretty smart I thought, worked well for him. I use a mix 'cause i get the best of both worlds but briquettes are cheaper here so ...  I get a bit of grief from the "briquette ash police" sometimes but my tomato plants love it.
  16. Like
    keastman got a reaction from John Sand in Yoshi grill matt   
    I finally got around to using one of the mats and thought I'd give a quick report.  I cooked up some grilled vegetables, scallops and flounder on them at about 350 degrees on my Akorn yesterday.   They worked well.  I ended up grilling the veggies on the mat,  tossing them in a basket on the top grill and then putting on the fish and scallops.  Everything turned out well especially for the small scallops.  In retrospect, I'd probably have gone with about 400 degrees on the cook to roast the veggies a bit better.  The mat cleaned up like new with no effort and no signs for problems from the heat.  I'm curious to see if it might stand up to a higher temp pizza cook.  They didn't give a heat limit on them in the description, just "charcoal safe and no Ptef."
  17. Like
    keastman got a reaction from John Sand in Yoshi grill matt   
    I got the mats from Amazon (not the Yoshi grill mats)  but haven't had a chance to try them.  They are not silicone, rather some type of tightly  woven material covered by a black resin  like product that is flexible.  They are thinner than card stock material.  They are labled charcoal safe and no PTEF.  WIll be curious to see how they work.  My first cook on them will likely be some fish and vegetables.  Will report back.  
  18. Like
    keastman got a reaction from Big Dawg in Weather proof   
    Move to Florida and keep in in your screen room.  Worked for me.
  19. Like
    keastman got a reaction from ero4444 in Less Ash Mess   
    I haven't had the Akorn long enough to know  better but, I've done something similar.  My thinking is that the with hot coals that fall through to the ash pan and burn hot down there, it would eventually accelerate the deterioration of the porcelain surface and lead to earlier rusting.  Maybe just over thinking the whole deal.  I also cover the ash pan in foil, probably overkill again.  
     
    One problem I have had with the Akorn is that my wife doesn't really appreciate the smokey flavor that the meats develop.  The only solution I've come up with for that so far is to replace her with one that does because I'm not replacing the grill.   
  20. Like
    keastman got a reaction from HoosierPa in Less Ash Mess   
    I haven't had the Akorn long enough to know  better but, I've done something similar.  My thinking is that the with hot coals that fall through to the ash pan and burn hot down there, it would eventually accelerate the deterioration of the porcelain surface and lead to earlier rusting.  Maybe just over thinking the whole deal.  I also cover the ash pan in foil, probably overkill again.  
     
    One problem I have had with the Akorn is that my wife doesn't really appreciate the smokey flavor that the meats develop.  The only solution I've come up with for that so far is to replace her with one that does because I'm not replacing the grill.   
  21. Like
    keastman got a reaction from mfbab in Akorn Vs Ceramic Kamados   
    I haven't read all the comments in every post but if you just look at the amount of posts in the Akorn section you can see that it far outnumbers all other grills.  With the KJ coming in a distant second.  Seems obvious that many have Akorn grills and are getting where they are going with them.   Many are happy with where they've gone  with them, even replacing them when the time comes, others will  continue their trip and move on to the other ceramics.  I'd say economics probably plays the biggest role in Akorn vs ceramics selection.  Similar to most other consumables.  Cars, electronics, what ever.  Some are economically limited in what they buy, others,  place value/$ on what they buy even if they can afford better, some will buy the best initially because they can, while others will spend what it takes to get what they want regardless of economic status.   Nothing wrong with any of the decisions made in purchasing a kamado.  
  22. Like
    keastman got a reaction from Cajun Ty in Boning Knife Recommendations   
    Dexter makes some decent relatively cheap knives and a lot in industry use them, especially slaughter houses, and those guys cut meat like high speed robots. 
  23. Like
    keastman got a reaction from freddyjbbq in Boning Knife Recommendations   
    With the weather you've been having lately it can serve double duty as an ice pick!  
  24. Like
    keastman got a reaction from Remoh in Boning Knife Recommendations   
    Dexter makes some decent relatively cheap knives and a lot in industry use them, especially slaughter houses, and those guys cut meat like high speed robots. 
  25. Like
    keastman got a reaction from Remoh in remote digital thermometer at Walmart?   
    I just found it online, it's by Backyard Grill. I'm sure a china product specified to by Walmart.  Review are mixed.  Some are 5's and have very good luck with them,  others had failures, especially with the wire to probe which seems was initially silicone coated or some type of plastic.  The ones in the store now have stainless braided cable covering the probe wire.  They are in the grilling accessories area of the store.  
     
    It reads at least to 212, there's a youtube vid on it with a guy testing it in boiling water.  Not sure the upper limit, but others posted using it for monitoring temps in their smokers.  No online info for upper limit of temps that I can find.  
     
    I bought one today before reading reviews, not sure if I'll keep and try or just return now that I've seen reviews.  I'll report back if I use it.  
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