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jclong74

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Everything posted by jclong74

  1. I guess it could go either way I was thinking along the lines of using a foil pan. With it cooking in the juices does it affect the bark?
  2. Planning on doing brisket & butt for Labor Day. Question is which one on top? Brisket over butt or butt over brisket? What about drip pans, if any? Thanks in advance.
  3. A little late to the party with this answer but here it goes. Tonight on my classic I did a full rack of spare ribs, with tips(cut ribs St Louis style) & 10 chicken thighs. I used KJ expaned rack & 9x13 foil pan for chicken. In the past the most I have put on my classic was 2 racks of baby backs & 2 whole chickens. I used a rib rack & 2 chicken sitters for this one. This was prior to have my expansion rack. I haven't had any trouble with capacity on my classic. I do cook 98% for just me & the wife. If I ever need more space & still have my Weber Performer to fire up if needed. It have been in retirement since the classic has arrived on the patio.
  4. Just thought I would pass on I saw a brand new Classic on sale for $799 at Brewer's True Value Hardware in St. Peters, MO. They are an authorized dealer so no warranty issues. I believe you will only find a better price at the roadshow. When the wife picked mine up a couple of years ago she paid $749 at the roadshow.
  5. Local grocery store had pork butts for .99 a pound. Picked one up, rubbed with Butcher BBQ Savory Pecan Seasoning. Fired up the classic, put on about 11pm Saturday night. It finished this morning around 9:30am. Rested in cooler, then dinner. Couple of pics Bone clean out http://i1129.photobucket.com/albums/m505/jclong74/Mobile%20Uploads/20160508_100920.jpg After the rest http://i1129.photobucket.com/albums/m505/jclong74/Mobile%20Uploads/20160508_181223.jpg Pulled http://i1129.photobucket.com/albums/m505/jclong74/Mobile%20Uploads/20160508_183437.jpg Plated http://i1129.photobucket.com/albums/m505/jclong74/Mobile%20Uploads/20160508_183802.jpg
  6. I dont know how much trouble they are having selling it. I spoke with the area Weber sales rep on the 8th, two days after release, & they where already on back order. He had a customer who ordered three more grills & didnt think he was going to get the order filled right away.
  7. I did see that. I don't think I said custom, I was just putting out the info.
  8. Sams Club is have a 16 hour sale. Check there web site & clicking shocking values. They have a kamado grilling table for $647,three different colors & sizes. They also have a couple BGE's. Yeti coolers already sold out . Link for table: http://www.samsclub.com/sams/grill-table-kona-med-egg/prod20155451.ip?xid=shocking-values_product_almost-over&navAction=pop
  9. So yesterday I did my 1st brisket on the classic. It was a 5 lb flat. It finished much later than anticipated, about 10:30 pm. So I let it rest for about an hour & into the refrigerator it went. My question is how to reheat for dinner tonight? What is the best way, what temp to use & should I shot for a 145 IT before serving? Thanks in advanced & I will post pics. Just gotta finish this thing called work first!
  10. I stopped by a local shop to see one in person, sadly they didn't have one yet. Fortunately the Weber rep was there & said they will have 2 of both models next week. I heard him say these are already on back order. The store owner asked about if they will be in big box store & the answer was no. The rep also said that Ace/True Value shops that sell Weber won't even have them in there inventory. Normally, you can order a grill even if the store doesn't carry them because they are inventoried to those stores. I guess they are really trying to drive the sales to the specialty shops. I will check back next week so I can get eyes on it.
  11. All I can say is that if I didn't have my KJ I would definitely be considering this grill.
  12. Check this out, many are unhappy with the price http://tvwbb.com/showthread.php?64657-Weber-Summit-Charcoal-Grill-and-Summit-Charcoal-Grilling-Center-New-for-2016
  13. I just found out that Shop & Save has pork butts for .88 lb!!! Looks like I'll be heading to the store!!
  14. I always recommend a get to know each other test burn. This is for you to learn how to control temperatures without having to worry about your food. What I did was as follows: First thing is to test your dome thermometer for accuracy. Take it off of the kamado. Make note of the temperature. It should read approximately what room temperature is. Now test it further by putting the probe into a glass of ice (lots of ice) water. It should read approximately 32 to 33 degrees. Ok not to be a PIA but how can it read 32 if the lowest reading is 150? Without a scale it would just be guessing.
  15. It was for Easter, due to time constraints & weather I did the cook yesterday.
  16. This afternoon was spent on the patio. Since I was spinning 2 chickens on the KJ I broke out the Smokenator for the Performer to do the spare ribs. Did the ribs 3-2-1, after the ribs got statred started spinning the birds. After finishing the whole birds pulled off the the Joetisserie threw on the GrillGrates for some leg quarters. All in all a great afternoon playing with all the toys! Here are a pics of the birds & ribs, forgot teh leg quarters but you get the idea.
  17. Looks like I'll be doing them at the same time. Thanks for the input.
  18. Never had any luck with the cotton balls & alcohol method. I use a torch now. That's amazing. Is one of the most sure fire methods I have. It has never failed me. I have used the torch only to go back out later to find no joy. Can you elaborate on the experience? The few times I have tried it the cotton balls catch at first but after a few minutes they go out. I try & relight to no avail. I pick up the cotton ball which are partially burn & soaked in alcohol. As a matter of fact I still can squeeze alcohol out of them. The last time I did it tried several times nothing, so I got the meat prepped & ready to go. Had to run to the storage unit to get my torch. We where in the process of selling that's why everything was packed away. I just use my torch now. Depending on what set up 1 or 3 spots 30 sec each starts every time. Are you using 91% alcohol? Just checked & it is 50%
  19. Never had any luck with the cotton balls & alcohol method. I use a torch now. That's amazing. Is one of the most sure fire methods I have. It has never failed me. I have used the torch only to go back out later to find no joy. Can you elaborate on the experience? The few times I have tried it the cotton balls catch at first but after a few minutes they go out. I try & relight to no avail. I pick up the cotton ball which are partially burn & soaked in alcohol. As a matter of fact I still can squeeze alcohol out of them. The last time I did it tried several times nothing, so I got the meat prepped & ready to go. Had to run to the storage unit to get my torch. We where in the process of selling that's why everything was packed away. I just use my torch now. Depending on what set up 1 or 3 spots 30 sec each starts every time.
  20. Going to spin some chickens on Easter. I was going to brine them. So as the title suggest is there any problem brining both together at the same time? They are 5# birds & I have a big enough container to hold both. Any thoughts?
  21. Never had any luck with the cotton balls & alcohol method. I use a torch now.
  22. What I did in a nut shell, lit the grill after 8 minutes closed it. Set the upper vent, adjusted only lower & Temps never increased.
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