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About jkill73

  • Birthday 09/11/1973

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  • Location:
    N.E. Oklahoma
  • Grill

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  1. personally like Royal Oak, mostly for it's low cost in this area, but it also burns well for low and slow and is easy to get good and hot for grilling or searing. When I want a heavier smoke profile I throw some smoking wood at it.
  2. 5698k I think said it best on this one "around 195°, start probing for tenderness. When it probes like butter, it's done. Remove, wrap, rest for an hour or so, slice and enjoy." Brisket times will vary drastically based on all the other factors mentioned. Put it on earlier than you think you may need.It can rest in a cooler wrapped in towels for a LONG time (hours) before it cools too much to not be "Hot off the grill" A smaller brisket can probably go on the morning for an evening meal, larger brisket might start the night before.
  3. Just NE of Tulsa, Welcome to Enablers Anonymous!
  4. Now that I will have to do, if ever I get some left overs from a tri cook..... Love me some S&P Tri-Tip
  5. that "slurry" sounds great, love the idea of glazing with a fruit preserve also, may have to try that on my next rack....thinking maybe some peach.
  6. Been seeing a lot about coffee dry rubs and marinades recently, and though I like coffee, not all in the family do, I was wondering, does it impart a coffee flavor to the beef, or is it like a lot of other seasonings and beef (you know enhances the flavor, but can't really pinpoint the spice) I have not seen it used on say chicken (assuming it would way overpower the protein) Just curious as I think I might like it, but would hate to ruin a family meal with a flavor profile they don't really like.
  7. Nice looking Tri... Another item this forum turned me on to. They are hard to find here in Okla. But nothing a good butcher doesn't know about. One of the most versatile cuts of beef I have seen, and ohhhhh so yummmmmy... Highly recommend for those that have not tried it. Those beans look great, and spinning garlic bread, now that just looks amazing.
  8. Agree 1000% Ceramic, heat control and moisture retention are second to none when it comes to low and slow. I have had some good electric and pellet pooper low and slows, but nothing beats ceramic in my opinion for that traditional, open pit flavor, but with moisture retention that is almost impossible to get with a stick burner.
  9. Design patents are only as good as the paper they are written on, they cover the look of a design only, small changes get you around those easily, Utility patents are a little harder, but still fairly easy as you can now only have one independent claim on a patent, get around that claim and you are golden, the rest depend on something in the independent claim. As has been mentioned though it does come down to a word or two, and this is where a good patent attorney is worth his money, but it is also why a lot of patents are infringed on and not so much as cessation letter is sent, the cost can be monumental to fight one, and many companies have simply quit patenting unless they just have a new wiz bang gadget that will change the industry forever. Back the the subject of the KAB though, it is on my short list of upgrades needed.
  10. Around here (Okla) it seems the local ma and Pa Butcher shops and a local Grocery chain (Reasors) are about the only places I can find Tri Tip, our local Costco and Sam's do not carry it. When I asked the Reasors Butcher about it he says he typically has Roasts and steaks cut, and sometimes the steaks turn before they sale. Says Tri Tip is not a big seller here. Sad really as it so good and versatile. Price is typically $7-$8 a pound and the roasts run 2-3 lbs.
  11. Amazing cut that comes off the same primal as the sirloin. Very popular in California, harder to find in other parts of the country, but most butcher shops know about them. Great versatile cut you can sear it like a steak, slow cook it like a brisket, or even cook it like a roast and it turns out excellent no matter which way it is done.
  12. Depends on the size, I could see 3 - 4 fitting with the extender rack if they are not too thick. 2 should fit fairly easily
  13. Looks like a nice selection of hodge podge appliances.
  14. I would say go with same finish (SS in your case) and hodge podge the manufacturer, they are all starting to look the same for the most part. Someone else mentioned quality based on the appliance. GE is still the undisputed quality manufacturer for Microwaves for instance. I have had some Gallery stuff and depending on the appliance some are good, some plan on calling a repairman, or having a parts supplier on speed dial.
  15. make sure your deflector is higher in the bowl than when you do low and slow. If it is in the same place you risk cracking the bowl. Put your deflector on your main grate and the pizza on your expansion grate or as some have done, elevate it even higher in the dome with additional spacers. having the deflector low may have been restricting air flow too much not allowing the temp to get up any higher. It could also be the lump you are using. I know when I was using a mesquite lump I had trouble getting it real hot, it was very dense. I switched to Royal Oak and it can get screaming hot fast if I don't watch it.
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