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About wallawu

  • Birthday 04/12/1988

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  • Gender
  • Location:
    Central Arkansas
  • Interests
    Music, good gin, the lake, wildlife, cooking, the gulf, eating, lounging.
  • Grill

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  1. For my brother-in-law's 30th birthday he requested everyone's favorite food that they make. I happened to be the main course with baby back ribs. I got a pack of three racks at Costco (never gotten them there) and did them the day before, which was this past Saturday. I figured I would cook them and then we would basically steam them back to life in the oven the next day. I seasoned them several different ways and got the KJ3 up to 225, let it heat soak, and put the ribs on a rib rack at 11:45am. These were fairly thick and long slabs, and as you can see they pretty much filled up the whole grill. I figured they would take 7 to 8 hours bunched in there like that. I was wrong. After 6 hours here they are... Beautiful (in my opinion), but nowhere near done. I didn't end up pulling the front and the back ones off until 10:45 that night, and the ones in the center went a full 12 hours to 11:45. I kept testing them to see when they would crack, and they just weren't ready until then. The flavor the next day was fantastic, but the consistency was all over the place. One of them was fall apart tender, One of them would come off the bone easily but still had some resistance (which I prefer), and the third was a little dry. The weekend before I did 2 slabs at 225 directly on the grates, and they both were fantastic. I let the dome temp sit around 215 most of the day with these in the picture, assuming the grate temp was 225 or so. I flipped them around every few hours, and it did rain its butt off the last 4 hours. Have any of you run into this before? I always let the meat speak for itself when it's done, these just decided to give me the silent treatment for a while. Btw, my dome thermometer is calibrated, and I stopped using my maverick years ago because it took some of the fun out of it all. Thanks in advance!
  2. I will be trying both of these and researching more. From what I've found so far, a little goes a long way. Don't want to taste the vinegar much at all, just use the acid to open things up. Thanks, again!
  3. Thanks! What mixed drinks? This intrigues me the most, haha
  4. It's definitely a blind spot in my cooking. I focus waaaay more on the salt and HEAT! Would you put it in mashed or smashed potatoes? Is that weird? I love mustard and potatoes, so this could make sense. One of them is "Smoked Malt," so that should be perfect for fries. May have to try that tomorrow. I have Garden Heat, Strawberry Rosé, Smoked Malt, and Cabernet Port.
  5. I've never been a vinegar guy, but my mother-in-law gave me a pack of 4 different flavors (?) from Acid League. I have a batch of chili going right now, and I'm reading that vinegar can really balance it out and give it what it's missing. I plan to use the Garden Heat vinegar. The recipes I see say to add it at the end before serving, but this is a large batch that two of us will be eating on for a few days. Should I still add it to the entire thing at the end, or should it be added to each individual bowl when we heat it up? Also, if anyone has any other uses of vinegar outside of salad dressings and canning/pickling, I'd welcome it. Especially if it's in cocktails! I have a lot of this stuff!
  6. I just flip the top one each time. I'll scrape it off with the side of the long tool that comes with it if it has too much built up. I also use that to scrape off the base, but most importantly, unclog the four slats around the sides. If you point the end straight at it, it'll push right through. It's the perfect size. I don't care about how it looks, just how it performs.
  7. I have a Big Joe 2 with no sloroller and a Classic 3 that came with it and I'll say that the sloroller is a noticeable improvement over the deflectors when doing 300+ degree cooks IME. I just cooked on the Big Joe Saturday, and it was at 325 doing three racks of turbo ribs. There was a hot spot on one edge that scorched the end of one of the racks and made it inedible. Was this a disaster? No. Would it have happened with the sloroller? Very unlikely. The heat is so evenly distributed, which I've found to be great when you have to use most of your grill space. I trust my dome temp much more with it. Having seen the difference, I only use my deflectors if I'm going indirect on one side, never both of them in place. It's horrible to clean, though. Just awful.
  8. To avoid starting a new thread, I had the opportunity to buy the classic 2 for $975 or the 3 for $1425 locally, both could be here early next week. This would replace my Akorn altogether. I've placed the order for the 3 because it sounds like the 3 is worth paying $500 more than the 2 per John's post comparing the two. Something about buying the classic 3 for more than I bought the Big Joe 2 from the same place feels funny, but I think it's the right call? Guidance here?
  9. 90% of the time it doesn't see 300. Before I throw on these Ribeyes I made sure I did some scrapin at 600. May take a few times!
  10. Well, I screwed up. Sometimes I cook a bunch and the cast iron gets cleaned last since it stays hot and I'm the only one that I trust to clean/season it. Sometimes it sits overnight with oil/grease and some bits in it. I never cook anything with lemon or tomato in it. WARNING: ASPARAGUS IS DANGEROUS!!! I may have to start over here. As I cleaned it, more and more seasoning was coming off. You can see where a few asparagus sat. Mad at myself, but it's not the end of the world. I have plenty of time on my hands! I just won't be lazy next time.
  11. It has been a few months since I've done a burnoff. Not offended at all!
  12. Normally I would use the divide and conquer, but I wasn't always getting a good sear because of that distance and I was using a lot more charcoal to get it really hot. I've done this new way 4 times now with fillets, the porterhouses, and some Ribeyes and the results have been consistent. Not going back to the other way.
  13. This is maybe the first time I've taken pictures from beginning to end. I set the extender in the bottom so it would sit lower on top of the coals. Normally I do half low half high and come out with (mostly good) mixed results. This was perfect. Porterhouse baby! Started with the extender down low, then moved up top. Saved me a lot of charcoal. Basically counted to 100 on both sides low and 100 on both sides high. We like the rarer side of medium rare. Strip on the left, fillet (like butter) on the right. Loved it.
  14. I figured I needed to put it to the test with a frittata. Came out clean.
  15. I realize there are only 7 stores and most of them in Arkansas, but whole brisket is $2.99/lb at Edward's in Little Rock. That's the cheapest I've ever seen it there by a dollar. They're not doing a weekly ad, so I have no idea how long they're going to run that price.
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