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Willygoat

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  • Gender
    Male
  • Location:
    Alabama
  • Grill
    Kamado Joe

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  1. Won't be the last fail you have, but the good news is that one is behind you and you learned from it. I bet your next fish cook will be exponentially better. You should receive some excellent advice in this thread. I've never cooked fish on my kamado so I can offer no help.
  2. Buy these instead: http://www.amazon.com/Rutland-Safe-Starter-Squares-144-Square/dp/B00138MO16/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1435098212&sr=1-1-catcorr&keywords=safelite 144 for $20 I cut them in half for staring low and slow.
  3. Happens to everyone and be glad it did. You will now never let that happen again, because you know the consequences.
  4. As mentioned above, some people like to do a low temp cook first cook to "set" the gasket binder. Not sure if it helps at all but why not throw some ribs on first cook anyway? Enjoy the new grill!
  5. I saw this episode. He turned in hind quarters. They claimed that after applying what they called butter, which was really parkay squeeze spread, after IT of 175* at 325* cooker temp, then covering and cooking until done is what made their skin "bite through". He smoked uncovered on a WSM and then covered with tin foil in a tin pan.
  6. Try this one time and see how you like it. Indirect at about 200* for about an hour to take on some smoke, then fry for a minute and a half.
  7. Question: do you just stick the caps back on after stuffing them?
  8. Neat idea for raised: http://www.kamadoguru.com/topic/18392-flipped-deflector-rack-on-jr/ What your looking for: http://www.kamadoguru.com/topic/17368-2-level-cooking-on-the-kj-jr/
  9. You're letting the juices redistribute though meat and still breaking down collagen during this time.
  10. I believe I've made the Norway in college after a night at the bar.
  11. Tonight I tried the flip method on a pair of about 1.5 inch ribeyes and I can say it was the best steak I've cooked to date on my Jr. Temp around 500-550, closing the top vent with the daisy wheel open to keep the major flames off the steak. Initially cooked for about a minute per side. Then grilled at 30 seconds per side, pulling off every 30 seconds and checking IT with thermapen unit IT of 130. Used KJ steak seasoning. The best I've grilled. I've had excellent results from a reverse seared pork chop, but not so great with steak for whatever reason.
  12. Wow looks like there are quite a few hits on Whitts search. There isn't a Whitts in my town, but there is a Southern Hickory BBQ. They are essentially the same place with different names after Whitts moved out. I was searching for Southern Hickory BBQ and not getting anything for that particular chain, there aren't many of them. Ill try that link out. Thanks. Edit: I will say that first glance at that recipe, this could be very close to spot on to that sauce. Thanks. I can't help ya on the Southern Hickory. I make my own vinegar sauce like the way we do it around Eastern NC. It's not very thick at all and probably totally different than a thicker hickory type sauce. I will say that Blues Hog makes a number of fine sauces that mighty good......but I find even better when I cut them with apple or white grape juice. Mixing these two 50/50 and then cutting the mixture with apple or white grape juice 50/50 yields a mighty good sauce. Their Tennessee Red may be closer to what you are looking for: http://www.blueshog.com/Blues-Hog-Tennessee-Red-Pint-p/cp90780ea.htm Their original is what I like to cut with juice and brush on my ribs as a glaze during the last part of the cook. http://www.blueshog.com/Blues-Hog-Original-BBQ-Sauce-Pint-p/cp90770ea.htm Good luck on your search. Please, please update us if you hit on anything promising. Thank for this info, Ive never tried those but will keep an eye open. The sauce I am looking to recreate has not ketchup or and red at all, it is essentially vinegar with a few spices added. It looks like dirty vinegar and has no thickness at all. It is as thin as water.
  13. Wow looks like there are quite a few hits on Whitts search. There isn't a Whitts in my town, but there is a Southern Hickory BBQ. They are essentially the same place with different names after Whitts moved out. I was searching for Southern Hickory BBQ and not getting anything for that particular chain, there aren't many of them. Ill try that link out. Thanks. Edit: I will say that first glance at that recipe, this could be very close to spot on to that sauce. Thanks.
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