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Everything posted by philpom

  1. And we're all done. Turned out to be a great brisket the pork loin also turned out primo. And the pork Looking forward to this for the near future!
  2. Started phase two of today's adventure. This is a hunk of pork loin cured for almost 2 weeks, added white pepper to the cure. We'll use this for breakfast, sammies, snacks and the like.
  3. Hi and welcome to Kamado Guru, swing over to the introduction sections and post. 175 will be a challenge but much closer to 200 should be easy. Get rid of the electric starter, the blow dryer and all of that. Fill the kamado with lump, create a small hole in the center, drop a jumbo cotton ball that is dripping wet with rubbing alcohol down in the hole and light it. Bottom full open, lid up. Allow the cotton to burn out, close the lid, wait until your grill reaches around 175 and then close the top and bottom and top to just about 3/16 - 1/4 inch. Let it ride and see what happens and adjust from there. Problem is you are starting with too big a fire to begin with, good luck and report back!
  4. Time for an update. Took a diversion to do a little "work". Kiddos are first in the water every year. Too cold for me or mrs philpom. Brisket is looking good, cruising at around 240. Will check back later!
  5. Brisket looks good! I do them as often as I can, in fact I started one this morning. Bet your friends will enjoy a great meal, that's very nice of you to cook for them.
  6. So far it's a great Saturday morning. Got up a little early, started a fire with rockwood and apple. Then dressed this 15 pound brisket with my coffee rub blend. Later today I have a hunk of loin to cook, it's been curing for about 14 days. I'll update with photos in a few hours.
  7. Ha! except the one channel that had the sport I wanted to watch so I signed up for the free trial and forgot to cancel so I got charged the $44.00. This illustrates my point, I'm not wiling to pay $199 for cable so I can watch 4 channels/shows I can't get otherwise. Don't want the other 150 channels of junk. Linear TV is going to die if they don't start offering a serious al-le-carte option. Now I feel guilty, Keeper - Netflix is worth it brother, do it!
  8. Plans start at $5.99 and to remove some commercials is $11.99 but if you add live TV it starts at $44.00.
  9. Some examples from tonight. If you don't have an antenna add one. Beyond the cost of the antenna it's free, go to tvguide.com and set your provider to "antenna " to see what you might get for free.
  10. It's free over the air TV, think back 30 years except now it's transmitted in digital full HD and you get way more than 4 or 5 local channels. Instead of 1 ABC channel you get 3, instead of 1 PBS you get 5 and lots of independent channels each with unique content plus many more. Admittedly some are shopping channels, church 24x7 or in another language but I program out those and I'm not spending a dime. The smart TV even has a fancy interface that resembles cable or satellite to browse what's playing in the future.
  11. We do not subscribe to any TV/Cable service, cut the cord nearly 20 years ago and consider myself an expert. I have an antenna on the roof and get nearly 90 channels for free and in beautiful HD. Some of the channels are unique like the classic movie channel and Justice TV. We have PRIME for the same reason you do and enjoy the added benefit of free music and TV however Netflix is the one we go to 90% of the time. In my opinion it is easily worth the $16 a month for what you get and we average less than 60 minutes of TV a day. All I can suggest is to try and see, you won't be locked in. HULU is NOT worth $44 + a month, I would avoid that like the plague it's basically like buying SAT or Cable. What do you like to watch?
  12. I like the way y'all think! Check out your local Library, we get tons of DVD's from ours, even movies and TV shows. We quit buying cable/satellite nearly 20 years ago and have a good antenna on the chimney. We do have dedicated internet at the house (I use it for work) but we also have Netflix and Prime which in my opinion are both worth it for the price. The selection of documentaries is huge and Forensic Files!
  13. Try playing around with a base sauce of soy sauce and a bit of maple syrup then maybe some Chinese 5 spice. This looks promising.
  14. Looks like a promising start, curious which is your favorite, also curious to see the final product and color/texture difference.
  15. FAT wood is best for them, a good solid smack with a fat piece of wood.
  16. Great looking cook, an easy rewarding cook. It's a good week night cook.
  17. @keeperovdeflame That is a perfect steak! The breakfast is bomb. What a great cook, your skills are superb.
  18. philpom

    Cotto salami

    I had just finished doing a coarse grind on a chuckie for burgers when I started thinking about sausage. I decided right then to do a test run of a single 1 pound cotto salami round. I used what I had on hand. @Smokehowze was one of my sources of information. Smoked salt Tender quick Sugar Cracked black pepper Powdered milk Ground coriander Cardamon garlic powder Water I also inoculated it with a 7 strain germ. This is something I want to play more with. I didn't have any casings so I used a Mason jar. Once mixed and packed it sat in the fridge for a few days to mature and cure. I cooked it in the sous vide at 165 for about 3 hours to an internal temp of 155. Let it rest for a few hours, dried it off and vacuum sealed it, back in the fridge for almost a week to mellow. Fresh out of the water after the rest After 5 days to mellow A few pics, my first taste. I think I'll do a large batch for Christmas gifts. It's tasty!
  19. Wow and I just bought a new sealer. What are the dimensions on this? Wonder if I have a place for it. That is killer for $350 as long as the pump lasts and the sealing strip doesn't burn out.
  20. *Prediction - the smaller the pieces (within reason) the quicker they get to temp.
  21. I figured that was a big camera - definitely awesome pictures for a smartphone. You'll need to enter one of our challenges at some point. Ha! Great looking cook and yes great photos. I just got a new phone - Galaxy S10 and it has a "food mode" for the camera. Still playing with it but the photos look really good.
  22. Welcome to Kamado Guru, that sounds like a bit of an issue you have. Kamado are heavy and I'd be more worried about damage than straight theft. If I was going to lock mine up I would do it with a chain or cable through the lower vent up through the top stack. Maybe move? Hoping one of our other members will chime in, go to the introduction section and tell us more.
  23. @John Setzler I can see it, looks cool! Is this available now?
  24. Hi Joseph, welcome to Kamado Guru and congrats on your new kooker. Dutch ovens and cast iron in general go extremely well with kamado cooking. Be sure to visit often and share!
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