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philpom

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  1. Like
    philpom reacted to jark87 in New Video Short - Everything I've been up to lately   
    Nicely done! As someone who has also put together videos like that, I appreciate the effort. It takes a long time to get things just right. Having said that, a year or so ago I played around with some software from GoPro that randomly selected clips and stills and set the montage to music. It was surprisingly good and didn’t require any effort on my part.
  2. Like
    philpom reacted to A.O. in New Video Short - Everything I've been up to lately   
    I wish I could do that!! A you tube video that is... Last time I uploaded a 2 1/2 minute video to you tube it took 58 hours!
  3. Like
    philpom reacted to TKOBBQ in New Video Short - Everything I've been up to lately   
    Looks like some mighty tasty looking food you've been making. 
  4. Like
    philpom got a reaction from Captain in New Video Short - Everything I've been up to lately   
    A 3 minute look at what I have been up to recently, some kamado, some kettle, some dutch oven, some griddle and even some big beast offset action.  Maybe some stovetop sprinkled in there.  Enjoy!
     
     
  5. Like
    philpom got a reaction from Jack. in New Video Short - Everything I've been up to lately   
    A 3 minute look at what I have been up to recently, some kamado, some kettle, some dutch oven, some griddle and even some big beast offset action.  Maybe some stovetop sprinkled in there.  Enjoy!
     
     
  6. Like
    philpom got a reaction from TKOBBQ in Pork ribs from the beast   
    Fantastic ribs, I have to say better than I can get off of the kamado - Just a fact of life, Jack of all trades but master of none.  I think it's the intense hot fire combined with low temps.  I was using 8-10" diameter logs, you could never use pure wood in a kamado based on the fact that it's a smoldering fire.  No knock at all on the kamado, I love my Primo and use it all the time, just facts of life.  In my professional life I would rather have 7 jacks of all trades and 3 masters of one on my team than the opposite. 
     
     
  7. Like
    philpom got a reaction from TKOBBQ in Pork ribs from the beast   
    I hadn't fired up the offset for a few years.  Had to fight off a large red wasp nest under the cover (fun) and then burn a hot fire to clean her up and get it back it shape.  It was fun!  Next day I fired her back up and smoked some great pork back ribs, stuffed bell peppers, meat balls and cabbage.   I really enjoy the real-estate.  Ribs have no glaze, the rest is planned for another meal this week (or three).  The beast turns out amazing results.
     
    This cook was done at about 225 using Kingsford (as a starter) and post oak.
     

     

     

     

     

     

     
    I could easily fit much more, that combined with the control and great results is why I enjoy this smoker.....  oh and tending the fire, that's always fun.  Compromises right?
  8. Like
    philpom got a reaction from TKOBBQ in Akorn Mods & Fixes   
  9. Like
    philpom got a reaction from jark87 in Pork ribs from the beast   
    Fantastic ribs, I have to say better than I can get off of the kamado - Just a fact of life, Jack of all trades but master of none.  I think it's the intense hot fire combined with low temps.  I was using 8-10" diameter logs, you could never use pure wood in a kamado based on the fact that it's a smoldering fire.  No knock at all on the kamado, I love my Primo and use it all the time, just facts of life.  In my professional life I would rather have 7 jacks of all trades and 3 masters of one on my team than the opposite. 
     
     
  10. Like
    philpom reacted to John Setzler in The Kamado Guru Accessories Shop!   
    Agreed!  The SHARP knife is the best one
     
  11. Like
    philpom got a reaction from Ginger Ale in Brine Pork Loin - try it   
    We brined this piece of pork loin for 24 hours in a basic salt brine.  It made a huge difference in the final result.  I cooked it at about 300°f with hickory and towards the end it was given multiple coats of peach BBQ sauce Mrs philpom made from our 2021 harvest.
     
    Pulled at an internal temp of 142°f.  It was exceptionally tender and moist.
     



     
    Thanks for looking, brine one, I'm certain you'll enjoy!
     
  12. Like
    philpom reacted to jark87 in Brine Pork Loin - try it   
    I’m cooking one this weekend. Was toying between a couple of different methods, but am planning low and slow with a high heat finish to tack up a sauce/glaze that I put together yesterday in an experiment of trying to recreate a commercial mustard sauce. It was easy and turned out really good. I’ll dry brine overnight. Looking forward to it, as it will be my first pork tenderloin!
  13. Like
    philpom reacted to mike echo in Brine Pork Loin - try it   
    My best pork loins to date have been stuffed with cream cheese.
     
    Brining is a new option for me to try.
  14. Like
    philpom got a reaction from jark87 in Pork ribs from the beast   
    I hadn't fired up the offset for a few years.  Had to fight off a large red wasp nest under the cover (fun) and then burn a hot fire to clean her up and get it back it shape.  It was fun!  Next day I fired her back up and smoked some great pork back ribs, stuffed bell peppers, meat balls and cabbage.   I really enjoy the real-estate.  Ribs have no glaze, the rest is planned for another meal this week (or three).  The beast turns out amazing results.
     
    This cook was done at about 225 using Kingsford (as a starter) and post oak.
     

     

     

     

     

     

     
    I could easily fit much more, that combined with the control and great results is why I enjoy this smoker.....  oh and tending the fire, that's always fun.  Compromises right?
  15. Like
    philpom got a reaction from BURGER MEISTER in New Video Short - Everything I've been up to lately   
    A 3 minute look at what I have been up to recently, some kamado, some kettle, some dutch oven, some griddle and even some big beast offset action.  Maybe some stovetop sprinkled in there.  Enjoy!
     
     
  16. Like
    philpom got a reaction from BURGER MEISTER in Pork ribs from the beast   
    I hadn't fired up the offset for a few years.  Had to fight off a large red wasp nest under the cover (fun) and then burn a hot fire to clean her up and get it back it shape.  It was fun!  Next day I fired her back up and smoked some great pork back ribs, stuffed bell peppers, meat balls and cabbage.   I really enjoy the real-estate.  Ribs have no glaze, the rest is planned for another meal this week (or three).  The beast turns out amazing results.
     
    This cook was done at about 225 using Kingsford (as a starter) and post oak.
     

     

     

     

     

     

     
    I could easily fit much more, that combined with the control and great results is why I enjoy this smoker.....  oh and tending the fire, that's always fun.  Compromises right?
  17. Like
    philpom got a reaction from Jack. in Pork ribs from the beast   
    I hadn't fired up the offset for a few years.  Had to fight off a large red wasp nest under the cover (fun) and then burn a hot fire to clean her up and get it back it shape.  It was fun!  Next day I fired her back up and smoked some great pork back ribs, stuffed bell peppers, meat balls and cabbage.   I really enjoy the real-estate.  Ribs have no glaze, the rest is planned for another meal this week (or three).  The beast turns out amazing results.
     
    This cook was done at about 225 using Kingsford (as a starter) and post oak.
     

     

     

     

     

     

     
    I could easily fit much more, that combined with the control and great results is why I enjoy this smoker.....  oh and tending the fire, that's always fun.  Compromises right?
  18. Thanks
    philpom got a reaction from mike echo in New Video Short - Everything I've been up to lately   
    A 3 minute look at what I have been up to recently, some kamado, some kettle, some dutch oven, some griddle and even some big beast offset action.  Maybe some stovetop sprinkled in there.  Enjoy!
     
     
  19. Like
    philpom got a reaction from Boater in Brine Pork Loin - try it   
    Give it a try, you are right, pork loin can turn in to leather pretty fast.  The key is to brine it for a day or 2, cook it indirect at medium high and pull it right around 140f.  It'll be great! 
  20. Thanks
    philpom got a reaction from fotoflux in Brine Pork Loin - try it   
    Give it a try, you are right, pork loin can turn in to leather pretty fast.  The key is to brine it for a day or 2, cook it indirect at medium high and pull it right around 140f.  It'll be great! 
  21. Like
    philpom got a reaction from daninpd in Brine Pork Loin - try it   
    We brined this piece of pork loin for 24 hours in a basic salt brine.  It made a huge difference in the final result.  I cooked it at about 300°f with hickory and towards the end it was given multiple coats of peach BBQ sauce Mrs philpom made from our 2021 harvest.
     
    Pulled at an internal temp of 142°f.  It was exceptionally tender and moist.
     



     
    Thanks for looking, brine one, I'm certain you'll enjoy!
     
  22. Like
    philpom reacted to TKOBBQ in Brine Pork Loin - try it   
    Looks like it made a tasty meal. 
  23. Like
    philpom got a reaction from TKOBBQ in Brine Pork Loin - try it   
    We brined this piece of pork loin for 24 hours in a basic salt brine.  It made a huge difference in the final result.  I cooked it at about 300°f with hickory and towards the end it was given multiple coats of peach BBQ sauce Mrs philpom made from our 2021 harvest.
     
    Pulled at an internal temp of 142°f.  It was exceptionally tender and moist.
     



     
    Thanks for looking, brine one, I'm certain you'll enjoy!
     
  24. Like
    philpom got a reaction from TKOBBQ in KJ Classic vs XL Oval   
    I purchased my Oval XL for the shape and the fact that it is made in the U.S.A.  I also purchased every accessory available at the time.  The shape is perfect for ribs, multiple butts or large whole packer briskets.
     
    Good purchase. 
  25. Like
    philpom got a reaction from dh14ster in Smoked Beef Cowboy Loaf   
    To be honest Mrs philpom called me the other day from WinCo to tell me she found ground beef on sale, I asked her to get me a pack.  She brought home 4 pounds of 93/7 ground beef.  I debated for a week what to do with it but the day came and the date was near, it forced my hand.  Meat loaf it was but I wanted something different (I love to experiment).
     
    I blended this up with:
     
    Beef crystals Beef Coffee rub granulated garlic Course chopped red onion Course chopped celery Course chopped yellow, red, and orange sweet peppers Fire roasted green chilis  Crumbled dried old corn bread 2 eggs  
    Then I pressed it well in to a small roaster pan, brushed the top with Worcestershire sauce and dusted with granulated garlic, chili powder, black pepper and kosher salt.  Tossed it on the smoker at 275 along with some hickory chunks for about 2 hours.  Pulled it, let it rest and sliced it.  Kinda reminded me of slicing up a brisket flat.
     
    Well, hot dog!  It turned out better than I hoped, no sweet sauce, ketchup, tomato sauce or the like here....  meaty and savory delish with the crunch on peppers/onions/celery to complete the bite.  A lightly sweetened table sauce would be nice drizzled at serving time.  I also enjoyed this form factor better than a traditional meat loaf.
     

     

     

     

     
    Delish!
     
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