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philpom

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Everything posted by philpom

  1. Welcome. Somewhere on here is a picture of a single hotdog on a komodo kamado 32.
  2. Mitigated by some companies with a lifetime guarantee on the ceramics. In a modern kamado generally speaking if folks stuck to smoking, baking and barbecuing while leaving the ultra hot searing to another tool there will be no issues. In my experience cracking in the outside shell must be a material or workmanship defect. I expect to lose a firebox over the years.
  3. Let us know how it goes, pretty cool.
  4. Hello @gadgetguy03 and welcome. I would give some time to heat up and stabilize before putting the meat on. The temp is going to fluctuate 30 degrees more or less. Be patient and if you want to bring it down a bit or up a bit make small vent changes and give it 30 minutes to see the result. 215 to 275 is acceptable for smoking. Use the same procedure you are using to land at any temp you want to target. Obviously the final vent settings will be different for different temps.
  5. That looks fantastic, will be trying some iteration of this soon.
  6. A fantastic steak if cooked correctly aka rare. These turned out very tender and juicy. Salt and pepper over a hot fire. Placed on the grate cold. Served on the fine china as always.
  7. Half baked lump would certainly add a smoky profile, I find partially converted lump in some of the cheap lump brands. I suggest using a handful or 2 of wood chips tossed all over your lump for the cook. They burn hot but won't spike temps, since they are spread everywhere they will continue to ignite for a significant amount of time.
  8. We have some potassium sorbate on the way so we can age some of this and not let it get too dry. So far we haven't had to back sweeten but as a general rule we avoid excess sugar. I'm working on a still so I want the highest starting ABV to reduce time distilling. I'd like to achieve something in the 80 proof range that was nice to sip or use as a mixer. I would even entertain aging with added charred oak wood. This type of Hobbie is a great way to explore and experiment. Sounds like you have had a fair amount of fun already.
  9. It's an unfortunate situation, one of our adult sons and his wife have been looking for their first home for over a year. They gave up because even if they found one within reach a cash buyer would move in and bid more than they could afford. Houses might be on the market for a day. Our other adult son is happy living in an uptown condo but he is single with no kids. Eventually he will be in the same boat. Would be great if I could sell a week before the bubble burst and then buy my house back at a steep discount. What was it they said at the world forum recently..... "You'll own nothing and be happy."
  10. This is a home brew apple wine. 4 week fermentation, excellent clarity (any haze is condensation). Served at 36°f. This is the most delicious experiment so far. 14% ABV. This recipe has 2 additional iterations. Next is to do a third fermentation and carbonate it for a fizzy treat. After that we'll "jack" the wine for a 30% ABV apple jack a.k.a. Jersey Lightning.
  11. Welcome to Kamado Guru, you should be very happy with your choice.
  12. Awesome fun, we have started pressure canning sauce, meats, salsa and more. Fun stuff, our peach BBQ sauce was delicious.
  13. Ribs look great, I call it the 1 2 3 method... 1 season the ribs, 2 smoke the ribs, 3 eat the ribs.
  14. Hi and welcome. The time will go up a little but it won't be significant. Start checking the internal temperature and for tenderness like you normally do.
  15. Kiwi Strawberry wine, home brew. 4 week fermentation, fruity but dry, a nice swig. 12% ABV, The Mrs and I enjoyed a glass together at our bar, ready for bed.
  16. Do you plan on shredding the pork? The drippings will soften the bark on the ones below but at the end of the day it doesn't matter, especially if your plan is to serve 50 pounds of pulled pork. Cook based on internal temperature and know that they will probably be done at slightly different times. A new/clean 5 gallon food grad bucket and an electric pork meat shredder will be very helpful. Good luck and have fun!
  17. My prefered way is to never wrap and just let it ride in the smoker until it's done. I toss it in a "right sized" bowl with lid and place it somewhere out of the way like the microwave for a rest, then shred.
  18. I need to make this, looks very delicious and we love our veggies.
  19. Thighs, skin wrapped tight, ultra fine salt, 375°f indirect. Bubbly, crispy and delish.
  20. A lazy Sunday afternoon! I fired up the primo, stepped in to the garage, opened the beer fridge and found a 6 lbs slab of spare ribs.... ok, I whipped up a batch of GPR #86 and went to work. Trimmed a little, pulled the silver skin, seasoned and threw it on. Cooked it my favorite way, 225°f naked, I call it the "easy as 1 2 3 method". Season, smoke and eat. I used some hickory chips. CYM for a binder and brushed it down at the end with some peach sauce Mrs philpom made. About 4.5 hours. Ready to go. Looking good just before the glaze. Ready to pull. Ready to eat. Bonus. It was an extremely meaty slab and the sauce worked out very well. Yum!
  21. I don't want to put it here, it's copyright protected but here is a link to the recipe. It's from Balls Complete book of home preserving. http://www.freshpreserving.com.au/2018/12/03/zesty-peach-barbecue-sauce/
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