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landscaper

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  1. Like
    landscaper reacted to BrewBQ in Brisket dilemma   
    I really appreciate everyone’s input. I’m going to fire the Kamado up early and shoot for 300. Thinking I’ll put the bigger one at grate level and the smaller brisket on the expander rack I just bought. Will take pictures and let everyone know how it goes!
  2. Like
    landscaper got a reaction from BrewBQ in Brisket dilemma   
    Yes
  3. Thanks
    landscaper got a reaction from BrewBQ in Brisket dilemma   
    I would put them on about 6 am and run at 275 to 300. When probe tender take off and wrap and put in a cooler. No problem. One more thing. I would put them in a foil pan inside the cooler. 
  4. Like
    landscaper got a reaction from ckreef in She Wanted Me To Throw It On The Grill   
    Those suckers love my garage. 
  5. Like
    landscaper got a reaction from WoodyT in Brisket dilemma   
    I would put them on about 6 am and run at 275 to 300. When probe tender take off and wrap and put in a cooler. No problem. One more thing. I would put them in a foil pan inside the cooler. 
  6. Like
    landscaper got a reaction from mike echo in Are you afraid to let your grill run overnight without a controller?   
    Nope! Ran mine all the time without a controller. The FB I have is just convenient.
  7. Like
    landscaper got a reaction from K'man in Best way to store leftovers, how long can they be stored & how to best reuse/reheat the sored meat?   
    Vacuum seal and freeze. Reheat in microwave or sous vide or water bath in pot. Frozen for a year or more. 
  8. Haha
    landscaper reacted to John Setzler in Cheap Chinese Chamber Vacuum Sealer   
    Yes.. it was just a test of the vacuum sealer.  I did not intend to keep it that way.. I should have known better.. lol
     
  9. Like
    landscaper got a reaction from retfr8flyr in Vacuum sealer tips and tricks?   
    I too bought a VacMaster. Best decision I made. We have a foodsaver but hardly used it over the years due to it being so fussy and horrible on liquids. The Vacmaster is a breeze to use and does a fantastic job. I bought a SS table and put wheels on it and have the VacMaster setup on it. Sucker weighs 85 lbs. so you have to have a dedicated spot for it. But man is it worth it. Bags are cheap too. 
     
    I use it several times a week. OP If you can swing a Vacmaster you won't regret it.  
  10. Like
    landscaper got a reaction from John Setzler in Man Cave Meals Rubs   
    Pretty cool John!
     
     
  11. Like
    landscaper got a reaction from keeperovdeflame in Need Peal tips and suggestions   
    Couple tips. 
     
    Stretch the dough to the size you want...actually a little bigger as it will shrink a little...before putting it on the peel. Dust the peel with some flour before putting on the peel. Only leave the dough on the peel long enough to dress the pie. The longer it sits the more its going to stick as it transfers moisture to the peel. 
     
    Lastly....pick up one end of the dough and blow under the dough. Give it a little shake and launch. 
     
    Blowing under the dough is a tip that has helped me. Works like a charm. One more thing. In the beginning I was using too much flour mixed with Semolina flour.....problem is it burns and you can taste it in the final pie. Cut back on both flours and started to blow underneath before launch and the results are much better.  One one more thing....rub the flour into the peel. You don't need much at all. 
     
    I have a peel similar to this I got at RD. https://www.webstaurantstore.com/american-metalcraft-2414-15-1-2-x-13-7-8-wood-pizza-peel-with-8-handle/1242414.html
  12. Like
    landscaper got a reaction from John Setzler in Man Cave Mojo   
    Tease!
  13. Like
    landscaper got a reaction from keeperovdeflame in Fig, Prosciutto, Goat Cheese, Pie   
    Outstanding! 
     
    Makes me just want to take a bite! 
     
    A little salty, savory and sweet....whats not to love!
     
     
  14. Like
    landscaper got a reaction from dirty6 in Sous Vide vs. reverse sear   
    coo coo cach-oo!
  15. Thanks
    landscaper got a reaction from Bgosnell151 in Restaurant Depot   
    Worth it? Maybe. 
     
    RD can be good but it varies by location and part of the country from what I understand. I have been to two near me and they mostly carry the same stuff but not everything. 
     
    I like the one near me. Prices are pretty good and you can get stuff that you can't find in other places. Like Picanna and Tri tips.  Kitchen tools, knives, storage containers, all kinds of stuff. 
     
    I go a few times per month. It complements Costco and BJs for me. I buy a lot of bulk and freeze things. 
     
    Check it out, I think you will like it. 
  16. Haha
    landscaper got a reaction from Walrus in Sous Vide vs. reverse sear   
    coo coo cach-oo!
  17. Haha
    landscaper got a reaction from Never L8 4 chow in Sous Vide vs. reverse sear   
    coo coo cach-oo!
  18. Like
    landscaper reacted to John Setzler in Man Cave Ugly Drum Smoker Part 3   
    I picked up some 2000°F primer today at Lowes.  After I strip the paint, I'll be putting on a couple coats of this.  This could possibly also be an unnecessary step but it's one I think is important.  Preventing future rust opportunities is worth the extra money to me.  I spent about $27 on primer....
     


     
    I don't know exactly what this thing is or what it's used for, but it's what I have used on my previous two builds to give me a simple way to run temp probes into the drum. ... this was about $3.
     
    I am up to $255 on the build now....
     
    If all goes well, I'll cut/drill the holes I need in the drum early next week.  I will then strip the paint and apply the primer.  After the primer goes on I'll assemble the drum.  
     
    I am going to put two cooking levels inside this drum.  The top cooking level will have 6" clearance from the top of the drum.  The second level will have 10" of clearance.  I am going to put a third rack level in the drum 14" deep to use as a drip pan / heat deflector rack.  I won't use that level very often since most of the cooking I do can be done on a single rack in this drum.  When I am cooking on a single rack, the secondary level below it will become the heat deflector / drip pan rack.  
     
    I am considering NOT putting that third rack level in for the bottom level.  I am looking at an idea for a simple heat deflector I can use and set it directly on top of the charcoal basket.  
  19. Like
    landscaper got a reaction from tomlevine1 in Smoke - What You Need to Know   
    Your doing it right. 
     
    If you want the smoke to last a little longer, put a few chunks around the perimeter of the lit coals. As the cook progresses and the fire burns, it will start those other pieces and you will get a longer smoke. Yes smoke is there even when you can barely see it. One other thing I do is. If I'm looking at a long smoke on say a brisket or butt. I use smoke packs made from double wrapped heavy foil and soaked wood chips. 2 large sized packets. Punch a few holes in the top.  One next to the coals that are ignited and one towards the rear. In most kamados the fire tends to spread towards the rear. By the time the first one has finished doing its thing the fire has spread to the rear and then that pack takes over. 
     
    I can have thin blue smoke for a very long time doing it that way. Once the meat hits about 170 its done taking on anymore smoke anyway. Be careful though. You can over do it. Everyone's smoke tolerance is different and you have to find out what works for you. 
     
    Oh and yes....soaking chips and even using chips is taboo. But it works for me. I don't soak chunks when using them for short smokes like ribs. 
     
     
  20. Like
    landscaper reacted to ckreef in Konro SS Grate   
    I decided to take the 4 retaining "c" clips off. (pulled them off with a pair of pliars) Three reasons for this:
     
    1) for our application they are not needed to hold it together. It'll stay together on it's own. 
     
    2) way easier to clean the 3 individual parts. 
     
    3) there's times when I'll probably do a mixed grate and skewer cook and will use the middle section by itself. 
     

     
     
     
  21. Like
    landscaper got a reaction from Mr Cue in Understanding Different Flours!   
    One of the things I wanted to do this winter was to work on my baking skills. Your not kidding when you say baking is a science. I've learned a bunch over the last few months and it has really changed the way I look at baking. So many things can effect the outcome. Everything you do from start to finish has to be done properly. Even what you add to the mixer should be done in a certain way as it can effect the outcome. Friction factor, flour temp, room temp, water temp, hydration, the addition of oil and salt and how it effects the dough. 
     
    You have to document everything and weight to exact measurements. I even purchased a scale that can read in 100 of a gram. Starters, biga, poolish, pate ferment etc.There is so much to learn when it comes to baking.   I find I really like to bake and playing with the dough. Its very satisfying. 
     
     
     
  22. Thanks
    landscaper got a reaction from ckreef in Konro SS Grate   
    Cool!
  23. Haha
    landscaper reacted to ckreef in He was set up!?   
    Mrs skreef said, "That's no worse than what me and ckreef do". LOL 
  24. Like
    landscaper reacted to ckreef in Konro SS Grate   
    @landscaper here we go. And BTW thank you for the recommendation
     
     
    Just a small cook on the Konro using the SS grate. A Bistro cut of meat and two U-6 shrimp (they were lounging around the freezer). It's 1/4" SS rods so you're never going to burn through it. It's heavy enough so it doesn't slide around like the stupid screens. While flipping the meat and shrimp it didn't slide at all. You do need to let it heat up a bit but at the temperature these Konros run at were only talking 2 or 3 minutes. I did use a paper towel to rub some oil on it just before the protein went on. Nothing sticked not even a little bit. An awesome SS grate for the Konro. I definitely recommend this upgrade.  
     
    Note: This is sitting on a large 3 vent Konro. It would basically cover the entire cooking area on a md 2 vent Konro. 
     
    Sort of crappy picture but you get the idea. 
     

     
     
     
  25. Like
    landscaper reacted to ckreef in Another Ceramic Dish   
    I'm with you. I need to do some cleaning. Out with the old stuff so I can bring in more new stuff.. Been this way my entire life. 
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