Jump to content

wallawu

Members Plus
  • Posts

    358
  • Joined

  • Last visited

About wallawu

  • Birthday 04/12/1988

Profile Information

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

Recent Profile Visitors

3,528 profile views

wallawu's Achievements

  1. It has to be a moisture thing. I haven't used my big Joe in about two months and the last time was a burn off. I house the slow roller for the classic 3 in it when I'm not using it, and the other day when I opened it up, one of them had broken... After the grill hadn't been used... In two months... It's maddening...
  2. It's always $25 for a 20 lb at Academy Sports near me. I switched from B&B and won't go back. Too many sparks when lighting with a torch, burning holes in shirts. JD doesn't spark/pop at all in my experience.
  3. Wanted to circle back and let y'all know while I've never liked vinegar on its own or in dressings, it has been the missing link in salsas and dips, sauces and chilli, and topping vegetables. I bought Salt Fat Acid Heat months ago, and am finally getting around to starting it. Of the Acid League vinegars I have used, the Garden Heat has been the most used, especially with anything that has tomato in any form. I'd highly recommend it. Thanks for the tips! This has been very enlightening!
  4. Certainly! I'd love to give you a solid answer on that, but I really don't for sure. The first ones that lasted through most cooks were treated the worst. Never covered them or used a drip pan, just flipped them every time I cooked. Once they got noticeable cracks, it just took one time above 350 to do them in. After replacing one of them I started treating them a little better, covering them with aluminum foil. Did 4 pork butts one day and got out there to a mess. One of them just collapsed in there. Guessing again here, but I think that the 4 butts kept the grate temp down while the fire below was really going hot, and it couldn't hold up. In my opinion they should be a little thicker. I always have a spare on hand now.
  5. I used the sloroller on the Classic III for the ribs, so there weren't any scorched spots or dry ends. It just took forever with so much meat on there. I routinely get two full slabs of baby backs on there with no issue. You can also get creative and do something like this... I've done it with all three rolled up, as well, forming a triangle. Came out great, and they were also a nice conversation piece. I called it big boy sushi. EDIT: In fairness, I also have the BJ II, and it's a great product, but once I got the classic III, it only gets used for the briskets, more than 2 pork butts. Or three racks laying flat. I've had to replace the deflector plates 3 times in it, unfortunately. I can get 2 10 lb pork butts on the class III with great results, and the sloroller won't crack or shatter (to my knowledge.) Good luck keeping it clean though...
  6. I flipped them over and changed swapped the front and the back ones, but the middle ones were too long to be anywhere but there. I think it may come down to being over filled. Those things probably insulated each other for a really long time. I've noticed with the rack they take a little longer, but never that long. They were pretty thick racks with some big bones. Who knows. The two I did the weekend before were also at 225, but I did wrap them in butcher paper eventually, and they were great. In the end, it was my fault for not firing up the big Joe. It had been awhile since I'd done a burn off, so it was gonna be a white smokey mess. The next day I burned them both off so I don't run into this the next time I do something bigger. Lesson learned...
  7. 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!
  8. 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!
  9. Thanks! What mixed drinks? This intrigues me the most, haha
  10. 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.
  11. 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!
  12. 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.
  13. 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.
  14. 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?
  15. 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!
×
×
  • Create New...