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Catsn'doos

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Catsn'doos last won the day on March 8 2018

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About Catsn'doos

  • Birthday 01/01/1989

Profile Information

  • Gender
    Male
  • Location:
    Ontario, Canada
  • Interests
    Fishing, Hunting, Cooking, and driving the biggest equipment I can get my hands on...
  • Grill
    Browning Kamado

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  1. I openly admit I'm a snob, and have a handful of restaraunts within a 2 hour drive that I call ok. 1 or 2 that I would call good. only 1 that is Great. As for bbq Restaraunts, I find 1 in 10 turn out great bbq, the rest lost their touch when they started mass producing and couldn't show the love to their food anymore. My snobbiness led me to build an offset on a trailer so I could feed more people. When that wasn't enough, I started raising the animals to go on the offset so I had control of the flavor right from day 1. It's a labor of love, but it's totally worth it. A wise man once told me that if you're ever 100% content with the result of something you have done, you've likely lost your passion and should consider moving to something else.
  2. I would say a classic is easily capable of all you talk about. I originally bought my Mini BGE for camping, however, it has turned out to be my most used grill feeding 3, sometimes 4 (if its something the baby can eat...) Not that I don't fire up my Browning semi frequently, but I'll say 2/3 of our meals are carefully timed so that one thing can rest while the next cooks on the mini. A bigger Kamado can make things easier sometimes, however, its also more charcoal consumption every time you run it. I've had 14 racks of ribs on my browning which is a 23" grill and it fit comfortably.
  3. To directly answer your question, vent settings should recover. However, in a previous post you mentioned the issue arising after having put your heat deflector in. That deflector was not only cold, but changes the flow of air through the kamado, requiring minor adjustments to the vent settings. You will also find that if you have a dirty fire (or some really fatty meat, or both) your vents can gum up while cooking and cause restriction to your air flow. I'm not sure where you're located, but this is more of an issue in cooler climates where the top vent is more likely to be cold and cause condensing of vapors on the cap.
  4. Not uncommon to see Dairy steers stockyarded alongside beef breeds around here. Beautifully marbled meat but 12-15% more feed input to obtain same yield.
  5. You never know until you try... they are a pretty eco friendly and sustainable lawn mower....
  6. Although I agree that herefords do yield higher carcass weights, our area is littered with hereford nuts that think their stockers are worth more privately than the meat packer would pay. I've had some less than stellar experience with Charloais and Angus steers and they're in the last resort category. Because of the way we're operating (and the deal we have with a local dairy farmer) grass fed grain finished holstein is currently our most profitable option. I can't be the only one as 15% of Canadian and 20% of US beef is culled stock from dairy. Our end goal is to run a herd of Galloways, but having more recently become a "hobby farm breed" more care needs taken in selecting stock.
  7. My wife and I last year made the step from backyard poultry to include beef production as we continue to grow our hobby farm towards something more substantial. Today we picked our first 2 bulls up from the butcher so naturally after deliveries I had to do some QC and test the product. Needless to say I am impressed that we turned out such a high quality product on our first run with holstein bull calves from dairy production. Sirloin steak nearly fork tender seared 6 minutes a side on the mini egg. with any luck I'll be doing a brisket cook this weekend.
  8. I almost always let my poultry drip with no adverse effect. if anything the fat drip improved the flavor.
  9. I do feel very lucky in that respect. Even though we are truly in the middle of nowhere by most folks standards, we are along the old rail line, and have a few small towns that still thrive thanks to retirees moving to the old mining towns to find some serenity. We also have a pretty darn good butcher in town, and a huge meat packer/custom killing facility just up the road that processes our livestock for us. I also appreciate that someone has brought this to everyones attention. I never buy steaks from a store anyways, but often buy roasts to cut up, but this is good knowledge to have.
  10. food saver vac sealers are a need for deep freezing IMO. My 21 cu ft came with dividers, but I have seen many people build a grid that split their freezer into 6 out of plywood. In doing so, however, you need to cut windows or drill holes through the plywood to allow the air in the freezer to circulate.
  11. i don't get these posts that say the BGE mini is too small. I manage meals for 3 entirely cooked on the kamado quite frequently. Camping it is heavy and takes forever to cool. THAT would be my reason for hunting down an Akorn. Lighter and easier to cool down.
  12. I second this. Our lodge and Lagostina cast ware alike started out very textured. you can tell which ones we use more by how smooth they have gotten over time. That said, years of SOS pads when they need attention from being unattended too long on the stove may have also contributed to their smooth finish.
  13. I find I get as good or better efficiency here (Ontario) in the winter on the -30 nights because the fire can breathe. High temp cooks are the only ones I find harder in the cold.
  14. Living somewhere where humidity always runs high (mostly because you can't drive any direction for more than 5 - 10 minutes without driving into a lake, river, or large swamp) I find lump consumption more driven by outdoor climate than Inside the kamado. That said, I have had a few cuts over the years rendering so much fat that I had to run my Kamado far more opened up than usual to maintain temp as the inside of the Kamado was condensing while cooking. These cooks were also often during cold damp weather as well, so I believe atmosphere played just as much of a role. In these cases charcoal consumption was higher, but only maybe 30 min to an hour less charcoal left after a 12-14 hour cook.
  15. Well, here's a teaser of Alice roast layered with the butter mushroom and onion between layers of strips... This time I switched it up and wrapped it with lettuce and peppers, with a drizzle of hot rhubarb bbq sauce. Next time I make this I'll do like you suggested and do a step by step. With 2 kids 2 and under, finding time to document cooks is a little harder right now. A personal favorite time to do this is when the wild Puffball mushrooms are in full swing, then use slices of puff ball in place of cremini mushrooms.
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