
backyardgriller
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Profile Information
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Gender
Male
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Location:
Ottawa, ON
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Grill
Saffire
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backyardgriller reacted to a post in a topic: The random pictures thread...
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backyardgriller reacted to a post in a topic: The random pictures thread...
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backyardgriller reacted to a post in a topic: It’s getting to be that season again in Canada...
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lnarngr reacted to a post in a topic: Greetings from the Great White North....
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Greetings from the Great White North....
backyardgriller replied to StudPuffin's topic in Introductions
Welcome to the forum! You're going to love using that Vision in the winter. So much easier than using a gas bbq in a Canadian winter. I can't say I enjoy being outside when it's -25 or worse, but some of my best product has come from those temps. The kamado just stays toasty and that cold dry air burns really nicely. Cheers! -
backyardgriller reacted to a post in a topic: The random pictures thread...
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backyardgriller reacted to a post in a topic: The random pictures thread...
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backyardgriller reacted to a post in a topic: The random pictures thread...
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backyardgriller reacted to a post in a topic: The random pictures thread...
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backyardgriller reacted to a post in a topic: The random pictures thread...
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backyardgriller reacted to a post in a topic: The random pictures thread...
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backyardgriller reacted to a post in a topic: The random pictures thread...
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backyardgriller started following KitchenAid 6-Qt Mixer Rebuild
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For gloves, I would recommend a few pairs of moderately priced welders gloves. Mig welding gloves are better for heat protection, but you do lose some dexterity. I would suggest wood chunks instead of chips. The chips burn up very quickly. I only use them when smoking fish. For large cuts, go with chunks of wood. oak, cherry and hickory and apple are my top choices, but try different things and see what you like best. A thermapen for instant-read temps is an excellent choice and well worth the price. (Pick up an open box or clearance color to save a chunk of money)
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daninpd reacted to a post in a topic: Might be getting a sous vide cooker...
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Chachi reacted to a post in a topic: Hello from Ireland
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Fáilte! Spent 1/2 of last August touring Ireland and loved every minute of it. I'm probably the first generation to set foot on Ireland since my family left in the 1700's. Enjoy the camaraderie and cooks!
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Rob_grill_apprentice reacted to a post in a topic: Best steak of my life!
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Ophbalance reacted to a post in a topic: Best steak of my life!
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KismetKamado reacted to a post in a topic: Best steak of my life!
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T Yelta reacted to a post in a topic: Best steak of my life!
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Golf Griller reacted to a post in a topic: Best steak of my life!
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fbov reacted to a post in a topic: Best steak of my life!
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Salt and peppered this steak the night before, then a pat of butter and vac sealed it. 3.5 hours sous vide at 137F. Got my Saffire screaming hot and dropped it on for 60 seconds on each side. Sorry, no pre-slice pic. Everyone was shouting to be fed.
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Essential Accessories
backyardgriller replied to Metaldan1976's topic in Accessories & Product Reviews
You've covered the critial items. For thermometers, I highly recommend the thermapens for instant read. A good wireless thermometer with at least 2 probes ( 1 for the meat, one for the heat) is very helpful too. The Maverick products have treated me well. -
CentralTexBBQ reacted to a post in a topic: Tupperware Hamburger Containers
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Tupperware Hamburger Containers
backyardgriller replied to Scott Roberts's topic in Accessories & Product Reviews
That's cool you have the whole set. My mom gave me a stack of the containers, but she didn't have the press any longer. -
Might be getting a sous vide cooker...
backyardgriller replied to GLOCKer's topic in Sous Vide Cooking
Honestly, I just use this. Hits every time. I use the small mason jars. https://recipes.anovaculinary.com/recipe/sous-vide-ultimate-creme-brulee-with-variations -
Might be getting a sous vide cooker...
backyardgriller replied to GLOCKer's topic in Sous Vide Cooking
I love my Anova wifi. That said, I don't use it to replace things that I have always smoked. Brisket & ribs belong on my kamado, not in a bag. My favourites, in no particular order are: - Vegetables. They come out actually tasting like vegetables. - Chicken - Perfectly cooked every time, especially for stir-fry type dishes. - Steak. Wait until you do a reverse sear from the Sous vide bath to the kamado at screaming temps. - Creme Brulee. This one never fails to impress. Enjoy expanding your cooking tools! -
Hello everyone, I'm Mike and I'm a "grillaholic"
backyardgriller replied to Team402's topic in Introductions
Everyone in unison "Hi Mike" There's no cure unfortunately. All you can do is feed the urge to bbq. Enjoy. -
Beef brisket in need for help now
backyardgriller replied to Misicm's topic in Kamado Cooking and Discussion
If you're getting desperate and can't delay the meal, bring the temp up to about 310 - 325. Not my first choice for cooking brisket as I find the fat doesn't render quite the way I like, but it should still give you a nice tender, juicy cook -
Beef brisket in need for help now
backyardgriller replied to Misicm's topic in Kamado Cooking and Discussion
If you're looking to server in 3h, keep it wrapped and keep your grill around 275 or you'll never make it.. You're still low in the stall, but extra heat and the foil will help speed things up. If it is by some chance ready early, wrap it real tight in 2x layers of foil, wrap a couple old towels around that. (They will get stained), then drop it in a cooler until you are ready to slice and serve. The towel and cooler combination will keep a whole brisket at serving temperature for a few hours easily. -
Beef brisket in need for help now
backyardgriller replied to Misicm's topic in Kamado Cooking and Discussion
Personally I never wrap unless I need to push through the stall. It's personal preference though. If you want to wrap, 171's not a bad time, it will help you push through the stall, then back on the grill. If you want to reduce your grill temp, just close your vents almost completely for a bit, then when the temp drops open them slightly to stabilize where you want it. -
Beef brisket in need for help now
backyardgriller replied to Misicm's topic in Kamado Cooking and Discussion
Ride it out. You can let the smoker cool a bit, but cooking at 275 isn't the end of the world. I've made very good brisket at 275. Every brisket is different. I've had some that took twice as long as anticipated, and others that were cooked in 1/2 the time I expected. Leave it on the smoker until it probes tender. For me that's usually around 201-203F. Good luck! -
I live in the Ottawa area, where -25 is normal, and sometimes my favourite time to cook. As previously mentioned, start with a small fire and grow it slowly to avoid thermal shock. Also, the comment about not forcing frozen gaskets open is a big one. Once my grill is cooled off, I put waxed paper between the lid and base to prevent freezing. I've had mine freeze a couple times, and I use a heat-gun to thaw it slowly. - Start by using the heat gun to thaw the top vent if it's stuck so you can remove it. - Put the gun on "auto" and place it in the top vent for 20