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Team PCBeach

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  1. No drip pan because I had to put the cooking level on the lower spot to fit the extender rack in. No place for the drip pan to go. Don’t know that I will do that again. The sloroller is a pain the the butt to clean without a drip pan. The sloroller is limited to 400 deg so you can just crank up the heat to burn everything off. This is only my third cook with the sloroller and the paint is already coming off in places where large amount of grease stuck to it. I soaked the entire thing 30 minutes with Dawn, but still had to use a plastic scraper to chip big globs of charred grease off. Based on a tip I saw from @Smokingdadbbq I bought a 10” and 14” drip pan from Smokeware and will use that when using the sloroller. The 10” is the same size as the lid of the sloroller so should not affect the smoke flow. The 14” is bigger than the lid so not sure how that will affect the smoke pattern created by the sloroller. Not sure I care on cooks like ribs as the edge to edge even temperature is more important. @Smokingdadbbq did a test that showed only a 1 difference from center to edge when using the sloroller. I had planned to wrap the ribs, but they looked so moist at the 2 hour mark that I just let them go at 270. They came out great! With the sloroller giving edge to edge even temp and the KJ keeping moisture like it does, I am not sure I will bother with wrapping any longer.
  2. Decided not to over think it and just do the pork belly on the extender rack. What could be wrong with a little extra pork fat dripping on to the ribs. Turned out great and both finished at the same time. This was my first rib cook with my KJIII and the sloroller. Love the edge to edge even temperature the sloroller provides. Used to have to put foil under the ends of the ribs to do 3 racks on my classic II due to the heat coming out around the deflector plates.
  3. Yes I thought about using the extender rack to do the burnt ends, but I was not sure how all the fat dripping off them would affect the ribs underneath. I like the idea of holding the burnt ends in a crock pot.
  4. I am planning on doing 3 slabs of Baby Back Ribs and Pork Belly Burnt Ends for the game. I will be cooking on a KJ III Classic. I am looking for suggestions on how to get these both done at the same time. The 3 slabs of ribs will take up the entire cooking surface. I was thinking of doing the Burnt Ends first and taking them almost to the finishing stage. I didn't think it would matter if I did the final hour or so of the sauce phase in the oven since they would have gotten the smoke earlier. Not sure if I should hold them in the refrigerator or cover the pan and hold them in a cooler. I thought about doing the ribs first and holding them in a cooler, but was afraid if would affect the texture. I know many of you do these types of cooks where you need to hold things for an event, so just looking for suggestions. Thanks!
  5. @CentralTexBBQexactly what you said, without the fat on top the bark was substandard. I removed the fat between the two pieces because it was really like a thick silver skin and I thought it it become tough rather than render.
  6. Well these turned out below average. Should have removed the extra flap of meat and treated it like a steak. Cooked to 200 it was tough and dry. Short ribs were not great either. I have done short ribs before with great results, but decided to trim the fat off based on a couple of videos I had seen about getting more rub on the meat. Won’t do that again as the short ribs did not come out moist as I am accustomed to.
  7. Getting ready to smoke some short ribs I picked up vacuum pack from a local butcher. When I unwrapped on package has a flap of meat on the top. This was connected to the short rib with a thin layer of fat that I cleaned up. Is this part of the short rib or a steak that just didn't get trimmed off? I am cooking it with it on and will see what happens.
  8. Give @John Setzler method a try with injection and tenting rather than wrapping. I have done butts this way several times and always great results.
  9. Make sure you grill is heat soaked. A Kamado takes a little time to heat the ceramics. Once your grill is at your cooking temp leave it there for 30 minutes. Then when you the meat on you will still see a temp drop, but it will recover much quicker since your ceramics are providing heat as well as the fire. This was a big learning point for me when I first got my KJ. As a rule if I am doing a low and slow, I start my grill at least 60 minutes before I plan to put the meat on.
  10. Saw a great tip from @Smokingdadbbq about putting some wads of paper towels behind the firebox plates to line them up when putting the ring on. They just burn up and turn to ash during your first cook. When I lifted my KJ II from the ground up into a built in kitchen, I ran a ratchet strap through the ash tray opening and out the top vent opening. This secured the top an bottom together and could be used as a lifting grip.
  11. Has anyone seen a drawing that shows the open dimensions for a Classic 3. We are designing our outdoor kitchen and wanted to make sure we designed enough space for the lid to be open without hitting the wall. We built an out door kitchen in our previous home for a classic 2, but it was mounted on the diagonal in the corner so the space behind was not an issue.
  12. What @Red&Blue Kamado said. When the lid is open you have lost your airflow control and given the fire plenty of oxygen. That is why most of the electronic fan controllers have a "lid open" delay of 5-10 minutes where they don't run the fan. This allows the fire to consume the extra oxygen before the fan kicks back in.
  13. Motor and rod stored in kitchen cabinet, ring stored in a deck box with my lump by the grill.
  14. Place your store bought pizza on parchment paper and cut the paper a little larger than the pie. Put the pizza on the parchment paper into your grill on the pizza stone close the lid. After 3 minutes use a pizza peel or large spatula to lift the pizza and remove the parchment paper. Pizza back on the stone.. Now keep and eye on your crust checking every couple of minutes. Depending on the crust you should be done in 5-8 minutes. I just recently did this while cooking a thawed frozen pizza with just some added toppings and it came out fine, even though the box said cook at 400. As others have said, homemade dough for high-heat cooks is far superior, but store bought pizzas/dough work just fine. Also don't overload with toppings. If you overload your toppings will not be done when your crust is ready to pull. Also I would change your setup and put the heat deflectors up on the cooking rack and set your pizza stone on it or ideally separate them by an inch or two with some spacers. You can use a brick, some lava stones or cheap copper fittings (this seems to be the most common).
  15. Looks great! Do you have a link to the recipe or video? Did a quick search and couldn't find it.
  16. I am a big fan of Peach for pork butt. I usually mix it with Hickory. My problem is I am unable to source chunks locally.
  17. Everything mentioned above, plus leaving time to heat soak the KJ. For low and slow I start my grill 90 minutes before my cook time. This lets me dial in the temp and let the ceramic heat up at temp for 45-60 min. I toss my smoking wood on about 30 minutes before the meat. Since the ceramic is now heat soaked, when you put the meat on the grill quickly returns to cooking temp when you close the lid. Don't worry about an initial temp drop, that is normal when you add 10-15lb of cold meat.
  18. I know @John Setzler says above he no longer injects, but when I first got my KJ I followed his video from 2015 which uses a pineapple/apple juice injection. I have cooked this many times and friends say it is the best pulled pork they have had. Doesn't seem to matter what rub I use, but generally use Squeal. Comes out very moist and most of us don't even add sauce before eating. My wife is not a big fan of all the sugar in this injection so I now usually cook two butts at a time, one using John's method and the other Texas Style, just salt and pepper rub, that I saw Aaron Franklin do. It really highlights the pure taste of the pork. Like John, we usually get our butts at Sam's. Used to be two butts in on pack, but now they seem to just have the single pack. I actually prefer this as I can pick two butts of equal weight.
  19. I have only done about a dozen briskets and all before this were low and slow 215-250. This one cooked somewhere between 275-325 was by far my best, not even close. My next one will again be in this hotter range to see if I can replicate. If I can get them to keep coming out good, in half the time, then that is OK by me.
  20. @CentralTexBBQ too much reading I guess, somewhere I got in my mind 1hr/pound at 275.
  21. A quick write up to show sometimes when you make a mistake it still turns out OK and to show the saying "the meat is done when it is done" is true. Went to Sam's looking to stock up on some meat and found their meat section nearly empty, but they did have a case of prime packer briskets. Picked up a 19.25lb prime brisket for $52. After trimming it was still a little over 16lb. Seasoned it up with Meat Church Holy Cow and Gospel . Then I realized my first problem, a 16lb brisket is BIG. Will this fit on my KJ Classic II? A quick measurement found the brisket was 23". Nope not going to fit. Thankfully I had just watched a video where @John Setzler used a rib rack to fit a big brisket on a classic. Lets give that a try. It fits! It is now midnight, KJ controlled by Flameboss is rolling nicely at 275, time to sleep. I figured since this was 16lb, it would be about a 16 hour cook. I expected to wake up in the morning with the brisket in the stall. 7:15 I wake up and check the Flameboss, brisket is already 179! Head out to wrap it. Wrapped and removed the rib rack since the brisket now fit. At 8:30 meat temp was 195. Checked the meat and temps were from 195 to 203 and it was probe tender. Pulled it and left it on the counter to rest. Told my wife it looks like we are having brisket for lunch rather than dinner. Rested until 11:30 on the counter, temp only dropped to 179. Sliced and enjoyed the best brisket I had ever made! Nice smoke, tender and moist. Since it is just two of us, I sliced this up, vacuumed packed into 9 more meals. So in the end we will get 10 meals out of this $52 brisket which is about $2.50 person/meal. Now I started pondering how I cooked a 16lb packer in 8.5 hours. When looking back at my setup and my Flameboss data I think I ended up cooking much closer to 325 rather than 275. I had clipped my grill probe on the rib rack and I think it was too close to the meat. When I removed the rib rack to put the wrapped brisket on, I clipped the gill probe right to grate and it shot up to 325. The only real down side I had is the bark on the flat was a little crunchy towards the thin end that was closest to the grate. I am not sure this would have worked out so well if the brisket had not been elevated on the rib rack. I had been skeptical of hot and fast brisket cooks, but it seems like if you start with a good cut of meat it can work.
  22. Thanks to both suggestions. If we decided to replace, the Akorn is what I was also thinking of, I just need to check dimensions. There also the very real probability we will just pull ours after the sale and leave a hole. For all we know the new buyer might already have a Kamado style. And last we might make it negotiable with the house, though would still end up costing me money.
  23. I have used John's technique several times after watching his video and it works every time. Great for quick hot cooks like seared tuna, burgers or pizza. If you are doing this to get to 250 quickly for a low and slow, you MUST stay by your Kamado and close your vents at least 25 degrees early. Walk away for 5 minutes to get a beer and you might come back to a grill passing thru 400 deg......
  24. My wife and I are getting ready to move and before we put our house up for listing we want to remove our KJ Classic II from our outdoor kitchen. Below is an old photo with our KJ, that we have since replaced with a KJ II. We think the house will show better with a grill in the kitchen rather than just a blank hole. Any suggestions for an inexpensive kamado grill the will drop into this hole?
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