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    • John Setzler

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MD_Ag

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  1. Beef Short Ribs - First Try...

    When you're close to done, be sure to check for probe tenderness the whole way through. Some plates have a habit of cooking faster on one side. If this happens, you could cut the plate in half and keep cooking. Another option I had success with last week was to chop the tougher side up into pieces and treat it like burnt ends. Cube, sauce, back on the grill for a while. Turned into melt in your mouth meat candy. Happy cooking!
  2. Had half a plate of beef short ribs cook slower than the other half, so to tenderize them I chopped them into pieces like burnt ends. Made a quick sauce to coat them in while cooking a second time. (All amounts are approximate, as I was eyeballing everything from the fridge) 1 cup Whataburger Spicy ketchup (add jalapeno to regular if unavailable) 1/4 cup lightly packed brown sugar 1 tbsp Worcestershire sauce 1 tbsp butter 1 clove garlic, minced Two good squeezes from one of those green lime juice things Salt and pepper to taste Heat all ingredients together until combined. Tasted great on it's own, but turned excellent when combined with the beef drippings on the grill. Now I just need to plan a trip to Texas to get more ketchup.
  3. Time for the results: Paired it with the last of the spiced mead I made last year: Indeed. Most of this is going into work tomorrow to get the department.
  4. Got a brand new 5 qt. Dutch Oven for Christmas and wanted to break it in. Looking for something different, I did a quick search for recommended "first cooks". A video by the name of "Layered Meat" caught my eye (how could out not?). Turns out it's a traditional German recipe using pork, bacon, and onions. My kind of meal! I also got to try out my German skills watching a bunch of other videos with the real dish name, Schichtfleisch. First off, I grabbed an eight pound pork loin and sliced it into pieces about 1 cm thick. These were coated with my sweet and spicy pork rub, then set in the fridge for a few hours. Once ready, I coated the bottom and sides of the pot with a layer of bacon. Then came a layer of onions, also 1 cm thick. Keep alternating until the Dutch oven is full. I also put in some pieces of apple, since the lid is going to block most smoke flavor from getting in. Finally, some BBQ sauce (the mustard sauce was on sale, should go well with pork) and a top layer of bacon. While watching all the videos, I noticed each seemed to have an exact number of charcoal pieces to use. Having never used a Dutch oven that way, it took me a while to figure out there is a conversion between the size of the oven and amount of charcoal to get the desired temperature. Most videos seem to go for around 350°F. That's where I am now, so here's hoping for a delicious dish in about three hours. Link to original video that sent me down this path:
  5. Baked Brie

    Tried this last night, though just in the oven. Traded out the nuts for chopped dried apricots. Very tasty. I will recommend to others that planning well in advance is important. Waiting for the puff pastry to thaw, then the hour in the freezer can slightly push back dinner time.
  6. The entry is the potato dish, but it was made hand in hand with the duck. I started off with a fresh duck, creating a marinade of orange juice, a Clementine, oil, cranberry balsamic, and fresh cranberries. These were all cooked together until the cranberries popped. While the mix was cooling, some rosemary and thyme were added. The whole thing was poured over the duck in a large container and allowed to rest overnight in the fridge. The duck had been previously pierced through the skin all over. The potatoes were cut into small pieces, as I knew I would be cooking the duck a little faster and didn't want the pieces to be raw in the middle. They were tossed with my house rub (mix of sugar, paprika, chili powder, salt, and pepper) and placed in a cast iron pan. When the grill was finally ready (frozen gasket on Christmas day! ) the duck went on the rack with the pan underneath. Cook temp was around 335, as my wife's grandfather (93 years young) wanted to eat earlier and get back home. The bird looked awesome, but with the fast cook a ton of fat was still present. The rest dripped onto the potato chunks. Got some nice caramelized surfaces from the sugar, and now the pan has a nice seasoning of duck fat. Dinner was rounded off with some homemade biscuits, green beans, and a cranberry orange sauce my wife likes to make. Finally, a word of warning. I felt the potatoes were done before the duck, so I took them out to rest in the oven. Knowing how much fat would still come out, I put a foil pan underneath. When I went to remove the duck later, I went to use the pan as the transport. Unfortunately, I had already moved the pan before lifting the bird to drain the cavity. One bad slosh and all that grease hit the stone and coals, giving me a very large fireball and causing me to toss the bird, luckily straight into the pan. ALWAYS DRAIN THE GREASE INTO YOUR CATCH PAN BEFORE REMOVING IT FROM THE GRILL!
  7. 18# Turkey In 2 Hours

    I've wondered if the size/ shape of the bird throws off the temp readings, or if it's a matter of the air flow changing a lot. I've done four smoked turkeys for Thanksgiving now, two cooked in two hours, one in two and a half, and one in four. All were the same size and at the same (indicated) temp. Last year I learned that an oven set to 170 ( lowest mine will go) will keep the bird nice and warm without over cooking. Just cycle the oven on and off every half hour or so until meal time.
  8. No vacuum sealer unfortunately. I am saving all the drippings. Hopefully they'll keep it moist without making it too greasy after heating.
  9. First time entrant here. I've always liked to look over the challenge threads for new ideas. So much inspiration to be found. Hopefully something I did can help others. The bread: I used the recipe here - She used milk powder, I used milk. Weirdly, my dough was much stickier even though I used less liquid overall. I mentioned in the discussion thread that the only time I had shawarma, the bread was cooked on a curved stone. My attempt to replicate this used one of my favorite kitchen tools (to pronounce): the molcajete. I will say that having a concave stone was not ideal, but by my third piece I was getting the hang of placing on the bowl and properly timing the bake. Bread was baked around 450-500. The meat: Bought a six pound flat at BJ's, then cut it in half. Made a marinade using .5 cup cider vinegar, .25 cup soy sauce, .25 cup Worcestershire, .25 cup sugar, 2 shakes Tabasco, 2 shakes garlic salt. The flat sat in the marinade overnight. It then went on the kamado around 250 and cooked until it reached 195. The toppings: Hummus - Tribe brand Sweet Red Pepper. Good stuff. Cabbage - Chick-fil-a Cole Slaw. The recipe can be found here: https://thechickenwire.chick-fil-a.com/Food/An-Ode-to-Cole-Slaw This was a good excuse to try a recipe I'd been wanting to do. I used a bit more vinegar than called for to dissolve the sugar a bit better, but the taste was definitely spot on. Overall, it was a very sweet dish. Sugar in the bread, marinade, and slaw will do that. But the smoke flavor also being in the bread and meat balanced it out nicely. Can't say I'd do this particular cook again, but I definitely got to learn and practice some new techniques that will be used in the future. I also recommend people try a high temp bread bake, if for nothing else than to clean your kamado. Mine hasn't been this clean since it was at the store.
  10. I'm having a large party on Sunday, for which I'm doing a 14# brisket and 10# pork butt. Can't cook both at once, so I'm doing the pork tonight and the beef Saturday overnight. Once done, I'll put the pork into a crockpot for reheating. Would it be best to shred the pork as soon as it's rested a bit, or keep it whole until reheated Sunday morning?
  11. Lightning Brisket - What Now?

    I've also had a brisket cook in an unexpectedly short amount of time. Wrapped it, then held it in an oven at 180 until meal time. Tasted great, though I never figured out why it took half the normal time. The only thing you be sure of: if you plan for a "shorter" cook, it will never take less than sixteen hours.
  12. Bacon wrapped "fatties"..

    I like sweet peppers and onions, paired with a blackberry glaze I make for the end of the cook. Strong flavored cheeses also work well.
  13. Beef Ragu

    Would you mind sharing your ragu recipe? Been looking for one to try with boar sausage, but haven't found anything I'm happy with yet.
  14. Ended up going simple: two fatties. Rolled out the bacon weave, layered the sausage (one sage, one hot), coated with rub, added some sweet peppers and onion, then wrapped it up. Put it in the kamado at 300. Once the internal got to around 160, I cooked up a few more slices of bacon, then used the drippings to make a blackberry pan sauce (blackberry preserves, butter, balsamic vinegar, and rub). This was spooned over the rolls and allowed to cook for the final ten minutes. I've got pictures of all the dishes brought, but my Wi-Fi is spotty right now.
  15. Oh sweet Lord... I'll be sharing this link if anyone else at the event is stuck. I think I'll go for the combo: pork fatty served on bacon tortillas. Thanks all!
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