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Catsn'doos last won the day on March 8

Catsn'doos had the most liked content!

About Catsn'doos

  • Birthday 01/01/1989

Profile Information

  • Gender
  • 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. Catsn'doos

    Cast Iron Seasoning

    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.
  2. Catsn'doos

    Charcoal Consumption Rate

    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.
  3. Catsn'doos

    Charcoal Consumption Rate

    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.
  4. Catsn'doos

    Tired of pork and chicken

    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.
  5. Catsn'doos

    Tired of pork and chicken

    Armadillo Eggs (the dish, not the thing) Duck Lamb Venison Water Buffalo Bison Lots of animals that are fantastic over Charcoal. One of my personal favorite meals to grill on the kamado is smoked Beef roast sliced 1/2" thick in strips and then cedar planked in layers with Butter, Onions, Mushrooms and chive topped with a pepper jack or Gouda cheese. Put on a bun of your choice or eat as it is.
  6. Catsn'doos

    Keto Diet

    although we haven't gone to the extreme of Keto, my wife and I have moved toward low carbohydrate foods. Both being individuals whose jobs require physical activity all day, the last thing you want to do (or have time for in many cases) is going somewhere for even more exercise. I have seen some phenomenal results in friends and family from Keto, and even though we aren't following it to a "t" Lowered carb intake and cutting out the "white foods" has led to weight loss, better sleep (when the baby allows us to sleep) and more energy. Obviously diet doesn't replace exercise, however I do believe the greater majority of the population heavily carb loads whether they realise it or not.
  7. Catsn'doos

    Best bet for baby backs?

    When looking for that texture, I loosely follow 3-2-1 with the time intervals being around that proportion but not often that long, when bark sets on the ribs, I then foil with Apple Juice and Apple cider vinegar, then back on the grill to tighten up the outside and then sauce. The bones sometimes pull right out. I'm in the tug off the bone camp, ribs shouldn't be pulled pork on a stick...
  8. Catsn'doos

    Edmonton Armageddon: City is Cold Smoking

    I wondered how bad it was getting for you guys there. Seems a big chunk of the country is on fire right now
  9. Catsn'doos

    Roasting Raw Coffee Beans

    I couldnt justify going to all that effort and not using either a french press or stainless perculator to make the coffee
  10. Catsn'doos

    Who needs an oven?

    What is an indoor over? Is that the thing we use when the Kamado is frozen shut once or twice a winter while I defrost the Kamado?
  11. Catsn'doos

    Snake River Farms Brisket

    I do feel the same way. run of the mill cuts cooked lower and longer have yielded the best products in my experiences. that said, many here have experiences on the contrary. Many of those individuals also seem willing to spend far more than I could ever consider on a piece of meat as well though...
  12. Catsn'doos

    Pulled Pork Help

    I don't go out of my way looking for any quality of meat beyond "its not spoiled yet". To me the art of BBQ is taking sub par meat and making it irresistible. You are correct though, a high quality piece of meat would probe tender at a slightly lower temp.
  13. Catsn'doos

    Pulled Pork Help

    I have yet to see many butts probe completely tender below 198, and absolutely none probe tender below 195
  14. Central Tex, I'm with you on this one. Much like yourself I can blind taste test a good number of things and list 90+% of the ingredients, unless the dish contains something I am unfamiliar with, in which case I typically inquire. Part of the reason I am a fan of smoking with wood that is just a little more dry than green, is because the sap in the wood helps amplify the flavor of the wood. Cherry and Apple being the most prominent, when used for smoking a month or so after being cut, leave a much more distinct and recognisable flavor in the meat. Oak is likely the exception, where it needs to be well seasoned, otherwise good luck keeping a good fire. I would willingly do a blind taste test and try to distinguish woods by flavor.
  15. Catsn'doos

    Reducing Bark on Pulled Pork

    when making pulled pork for folks that don't like Bark (I don't understand how they couldn't but that's another story...) I pull at 165 and foil with about 4-5 oz of cider vinegar and apple juice 50/50 put in the foil. It makes the bark soften, and takes excess surface smoke, rub, and rendered fat and makes a great sauce for your finished product. when you hit target temp, take your foiled packet and do the towel/cooler for an hour to let things render a little longer.