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wilburpan

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wilburpan last won the day on August 25 2015

wilburpan had the most liked content!

About wilburpan

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  • Gender
    Male
  • Location:
    East Brunswick, NJ
  • Grill
    Komodo Kamado

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  1. Just to clarify: when your fire initially gets up to 400+ºC, how long after that point do you start cooking your pizzas? Immediately? Or do you let the grill sit at that temperature for a while? Also, is your pizza stone or whatever you're putting the pizza on in the grill during this part? My guess is that if you're going from hitting 400+ºC and putting a pizza in right away, your grill hasn't had time to heat soak. If you're also not heating up your pizza stone/whatever, some of the heat inside the grill is going towards warming up the pizza stone. Ideally, you should let your kamado grill hit its target temperature, and then wait long enough for the ceramic to heat up as well. That way, when you open the grill to put in the pizza, the air inside may cool down during the placement of the pizza, but then when you close the lid, the heat from the ceramic will quickly bring the air inside back up to temperature. Some grills are more efficient at doing this than others. Hope that helps.
  2. They did, if I say so myself. The brisket went so fast I didn’t have a chance to take a picture of the sliced brisket.
  3. $25-30/lb. is pretty common for Chilean sea bass here on the East coast, where we’ve got easy access to seafood.
  4. It’s been a while since I’ve been able to post some cooks. I’ve been using Smaug over the summer, but have had very little time for posting. Here’s a pork shoulder. Here’s two more pork shoulders that I cooked at once. And here’s a nice 12 lb. brisket, with before and after pictures. There’s nothing special about these cooks. I’ve done them before, like many of you. What all of these cooks have in common, however, is that I did the same routine for setting up Smaug for each one. I started the fire around midnight, set the vents for what’s worked for me for a low and slow cook (bottom vent barely open, top vent turned 1/4 turn), waited long enough to see that the thermometer got up to around 180-200ºF (about 20-30 minutes or so), and then went to bed. In the morning, the thermometer was pretty consistently right around 200-225ºF, which is where I wanted to be. Probably better than anything else, this shows what the quality of a Komodo Kamado grill gets you: ease of control and repeatability in your vent settings. I’m confident enough in my grill that I was able to set the vents and walk away knowing that I would get really close to my target temperature, even though holding temps this low increases the degree of difficulty of the cook. I should mention that I’m usually not in the habit of doing cooks this way. In each case I was “volunteered” to provide food for a potluck or a party at the last minute, which is why I wound up doing the overnight cook approach. Still, it’s really nice to know that my KK grill is so well made that I can get results like this so consistently.
  5. Congratulations! Compared to your current grill, you’re going to enjoy kamado grilling so much more. And I bet you’ll see a difference in your cooks.
  6. If you've ever had the green stuff in the body of a cooked lobster, it sort of tasted like that. It's definitely an acquired taste. It was easy enough to scoop out of the squid after cooking if you didn't like it, which is what my wife did.
  7. I actually like this version better. The slime was really only an issue with one of the bodies, so I think it’s a reflection of how well I rinsed out the body before grilling. I’m definitely doing this again, so we’ll see.
  8. For our first wedding anniversary, my wife and I took a trip to Italy. It was the first time for both of us. One of the meals we had was in Murano, which is well know for its glassmaking tradition. But what I remember most from that part of our trip was eating a plate of grilled squid. It was very simple: squid, cleaned, grilled, and seasoned with salt, pepper, and some lemon. So simple, yet so delicious. It’s a meal that I still remember even though it was more than 15 years ago. We were at the Korean grocery store picking up food to do Korean BBQ. At this grocery store, I always stroll through the seafood section even if I’m not intending to get any seafood. I noticed that they had fresh squid for sale. I picked up three of them, to see what I could do with them. Here’s the squid. As it turns out, cleaning and prepping squid is pretty simple. The first order of business is to cut the tentacle end from the body. I made a cut between the eye and the tentacles. Once I did this, the guts came out easily. Then I rinsed the squid under running water, to rinse away the ink and any slime from the inside of the body. The bodies have a long thin bone in them. It looks clear, almost like plastic. You can just grab it and pull it out. The bodies are also covered with a thin skin. It’s easy to peel the skin off. Once the skin is off, the fins can be peeled off the main part of the body. Some people say that removing the skin and the fins isn’t necessary. I took the skin off all the squid bodies, but I left the fins on two of them. For the tentacles, there’s a sharp beak in the center. This just pops out. After I was done disassembling the squid, I patted them with a paper towel to make them as dry as I could. Then I sprinkled some olive oil on them. Cook the parts on the grill at high heat. I once posted a picture of Smaug cooking just four hotdogs. Cooking just three squid is equally ridiculous. Sprinkle some salt and pepper on them, and add a drizzle of lime juice (we were out of lemons), and you’re done. These squid were really good. As far as tenderness goes, I can’t think of anything I could do to make it better. The one thing I didn’t anticipate was the development of a slimy juice inside the bodies of some of the squid as it cooked. The juice that developed had an interesting taste to it. If you like the green stuff inside a lobster, or uni (sea urchin sushi), this stuff tasted like that. I think it was a result of me not rinsing out the squid enough. The fins were indeed edible, but not as nice as the body. It was a little tougher. I’ll definitely be doing this again, although next time I’ll be sure to rinse the squid more carefully.
  9. I think the increased moistness that you’re seeing in your pork shoulder is a manifestation of the added efficiency of a KK grill to maintain a low temperature. Or it’s the gift that keeps on giving.
  10. I still remember the day when Smaug arrived. It was a revelation to see the quality built into a KK grill compared to the others I had seen. Even the close up pictures I had seen don’t do these grills justice. You’re going to have a blast cooking on it. For those who are jealous, don’t be. Come on over to the KK side! It’s so much fun over here.
  11. wilburpan

    Ten Years

    That’s truly impressive. Here’s to many more decades of use.
  12. Nice ad hominem comment, John. But that’s okay. I forgive you.
  13. While this is true, that doesn't mean you can't do scientific tests. If you're trying to figure out this particular question, I say you go one step further than wilbur has suggested (side by side test) and you do a blind triangle test. Exactly. It may be true that no two people taste things the same way, and that one’s sense of taste has a subjective component to it. That just means that testing taste is difficult. It doesn’t mean you can’t set up a scientific test involving taste.
  14. Exactly. This is how science is done. I want to make clear what my objection to Meathead’s methods is. I’m fine with people saying, “I don’t think using a beer can transmits much flavor to the chicken because of X, Y, and Z.” Thinking through and analyzing a process is great. Where Meathead runs into trouble is when he says, “I don’t think using a beer can transmits much flavor to the chicken because of X, Y, and Z, and that’s science.” Analyzing and thinking through a process is great, but it’s not science until you do the actual test. And in this case, the test is a real taste test. If the taste test shows that there’s no difference in flavor between using a beer can and not using one, then it becomes science. John’s experience with aromatics in water and using other devices than a beer can is a great illustration of this. Assuming that page 296 of Meathead’s book is similar to what he wrote for the Amazing Ribs website, all the reasons that he states why beer can chicken won’t work also can be applied to aromatics in water. John has cooked with aromatics in water, and states that it added something to the cook. Meathead’s version of science would lead to the conclusion that John is wrong about this point.
  15. Just because a test can be done badly is not justification for not doing the test at all, especially if you are claiming to do things in a scientific manner. You can do a blind taste test without rigging it or biasing your testers. It just takes the time and energy to do so. Well, the title of the book is “The Science of Great Barbecue and Grilling”. Meathead is claiming to be scientific. I would say whether or not he really is doing that is fair game for discussion.
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