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Nick2cd last won the day on August 17 2013
Nick2cd had the most liked content!
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West Virginia
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Big Green Egg
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i use my egg several times a week. the repair has held up perfectly. i couldn't ask for a better outcome
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Need a rub for brisket....take me to school
Nick2cd replied to Nick2cd's topic in Kamado Cooking and Discussion
i generally foil wrap around 160'ish. never tried butcher paper. choice grade meat from sams club. -
Need a rub for brisket....take me to school
Nick2cd replied to Nick2cd's topic in Kamado Cooking and Discussion
I'm definitely on board for the franklin method of salt and pepper. will this produce a crisp bark in a kamado? aaron uses stick burners. -
I've done several briskets (not quite as many as aaron franklin....maybe 10) and i've only been happy with one rub. of course, i didn't take good notes on that rub so I've not been able to re-create it. naturally, i turn to the brotherhood for advice. what have you guys had success with? i prefer a rub recipe with spices i can put together as opposed to an internet order. my last several attempts have tasted good but not had the slightly crisp bark that sets up and sticks to the meat.
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Will it work on a large big green egg?
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Would you ever Dry Age a Brisket?
Nick2cd replied to Charcoal Addict's topic in Kamado Cooking and Discussion
here's what i see as being a problem.....a brisket is thin and flat. in other words, it has a large surface area to volume ratio. by the time you trimmed off the outer layer of desiccated meat, you wouldn't be left with much. also, i believe dry aging is most beneficial to beef that will be cooked rare to medium. since you cook a brisket to 200 degrees, i don't think you'd get much benefit from the dry aging process. of course, i've never tried it, so i could be completely off the mark. -
Very cool! I'll have to try this method. Thanks for posting
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Bosco, do u cook on the regular grates or in cast iron?
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I've heard these don't take as long to cook due to decreased moisture content. Is this true?
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Those look good! Definitely more marbling than the choice ribeye I aged.
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This was most likely the longest month of my life. it was tough going 31 days, but i made it. this was a choice, boneless ribeye primal. the color and texture blew me away. this is the first time i've attempted dry aging. these were the first couple steaks i cut. i hadn't trimmed the desiccated exterior at this point. sadly, these steaks are for a big family trip to the beach. i have to wait a bit longer to try them. they went straight into vac seal bags and then to the freezer. i look forward to trying this again. i think i'll try 45 days next time. btw, this was open air in a refrigerator over a bed of salt.
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Dry age sweet spot? How many days?
Nick2cd replied to Nick2cd's topic in Kamado Cooking and Discussion
I'm doing it open air....no umai bag. I think I'll go 35 days. -
Sorry to hear of your bad cook, but it's all part of the process. This is just my 2 cents and it's worth what you paid for it, but.....skip the tilapia. They're a bottom feeder (eat their own excrement). They're often farm raised in deplorable conditions (in China nonetheless). Personally, I won't feed it to my family. I'd recommend mahi mahi. It will lend better to grilling given its texture. Great flavor as well. Not expensive. Again, just my opinion.