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mabartle

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  • Location:
    Portsmouth, VA
  • Grill
    Kamado Joe

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  1. Thanks! Good call on waiting to make sure I like the pellet. I guess I can always roll the KJ into the garage and out of the way. I actually just learned about Get Your Grill On when trying to decide which pellet cooker to purchase. They are a Yoder dealer, so I went over there to see one in person. The Yoders are definitely nice, but the recent price hike and 12 week lead time associated with the introduction of the upgraded YS640 was a deal breaker for me. I didn't want to potentially miss the entire summer. I will have to go back and check out their pellet selection this week. They also had a ton of rubs that I need to look through. I will also check the Traeger dealer in P-Town.
  2. Well...I've officially come over to the the dark side. I submitted an order for my first pellet grill yesterday, a RecTec Bull RT-700 (including large shelf, folding front shelf, GrillGrates, and cover). I have thoroughly enjoyed my Kamado Joe, but I found myself not grilling as much as I would have liked due to the time involved in dealing with the kamado especially on weeknights. Not that its too terribly labor intensive, but with a busy job and 2 young children, I'm trying to streamline things as much as possible these days. I also wanted something my wife would want use and she was just never interested in messing with the kamado. I'm pretty excited for it to arrive. It's supposed to ship out today or tomorrow. Shipping from Atlanta to Portsmouth, Virginia shouldn't take too long but I doubt it will be here before the weekend (bummer). I need to order some pellets so that I will be ready once it arrives. Any recommendations on a good pellet mix for beginners? I looked at the cookinpellets.com Perfect Mix that RecTec recommends on their site. That seems to be a good choice, but I really don't know. Any other things I need to know or buy in advance of its arrival? Also...my Kamado Joe classic will be up for sale once the Bull arrives. I thought about keeping it, but we just put in a really nice stone patio and I don't want to take up too much real estate with a grill that doesn't get much use. Thanks in advance for any advice that you all can provide! MEB
  3. This one was Prime grade and I think it ended up being about $10/pound. After trying Sam's, BJ's, and Costco over the last few years, I definitely think Costco has the best beef.
  4. First attempt at dry aging a NY Strip Loin from Costco. 31 days in my garage refrigerator using the Umai bag. Ended up with 10 steaks at 1.5" thick. I haven't cooked one yet, but if they taste half as good as they look I will consider it a success.
  5. i bought a "Classic Accessories Ravenna Cover for Kamado Ceramic Grills" off of Amazon. It was under $35 and is way nicer than anything else that I have seen. I definitely recommend it.
  6. This is definitely a crowd pleaser. I make it in large batches and freeze what doesn't get eaten in a few days. You can add whatever you want, in whatever proportions you want to add it in, but this is how I do it. I am in the process of making it now so I will update as I go. Start by grilling some onions and bell peppers seasoned with EVOO, kosher salt, cracked black pepper, and cumin. The onions cook the longest so get them on in the first round. I only cook the peppers for a few minutes on each side to keep from burning the skin. Remove the yellow peppers and grill some green peppers. Flip and releasing the onions. Grill some jalapeños, habaneros, and pineapple slices. Then your tomatoes. Toss everything in a Dutch oven with a healthy dose of chopped fresh garlic, cumin, salt, pepper, a cup or so of chicken broth, and a cup or so of tomato juice. Mix it up and grill uncovered at medium low temp for an hour or so. Pull it off the grill and let it cool for an hour or so. Add 2 bunches of cilantro and the juice from a few limes and toss everything in the blender. Pulse until fairly smooth. Refrigerate overnight. Taste test it the next day as it usually needs a little more salt and cumin. Enjoy with some good chips or use it to top grilled chicken or fish. It's good stuff!
  7. Wanted to make some beans on the KJ to go with my BBQ. Found this recipe online and they turned out amazing! I also added some finely diced pork and some of the bark from one of the pork butts I smoked on Saturday. Might add some diced jalapeños next time as well. Ingredients 2 cans (55 oz) Bush's Original baked beans 3 cans (15 oz) Original Ranch Style Beans (or chili beans) 1/2 cup Molasses 1/2 cup Ketchup 2 medium Yellow onions, diced to 1/4" 2 Tbsp Bacon fat (or canola/vegetable oil) 2 Tbsp Plain yellow mustard 2 Tbsp Worcestershire sauce 2 Tbsp Tiger Sauce (or your favorite hot sauce) 1 Tbsp Apple cider vinegar Preheat your grill to 325º or so. Heat a cast iron Dutch oven over medium-high heat. Add the fat/oil (I used a little pork fat) and the onions and cook until they are translucent. Remove the pan from the heat and add all of the other ingredients to the pan and stir to mix well. Grill for 2-3 hours uncovered. Stir occasionally. Serve and enjoy!
  8. Thanks everyone! All ended well with round 2. Just as delicious as the first. Now onto the baked beans. Will make a separate thread for that. Have a good one!
  9. Thanks CC! Round 2 is being a little stubborn with the stall. Good news is several friends and the best bottle of smoking booze just showed up
  10. Thanks. Just pulled the first round. Best I have ever made. Thanks for all the advice!
  11. Nice! I think I need to invest some GrillGrates
  12. Round 1 done. Pulled them at an IT of 197 (7 hours cook time at 250-260 degrees). The IT increase slowed a little once it reached about 163 but no stall this time. Cooking at 250 degrees it definitely the way to go. Adding the brown sugar to the Plowboys was also a good call. The bark is smoky and spicy with a little sweetness. I foiled them and added a cup of NC style vinegar/pepper based BBQ sauce and stuck them in a cooler to rest for a few hours. I did sneak a quick bite and I am VERY happy with the result. Reloaded the KJ with lump and some nice big apple chunks and put round 2 on. Hopefully that one goes as well as the first. Will post a pic when I pull the first 2 in a few hours. Until then...
  13. 149 degrees IT. Looking pretty good and smelling amazing. Added some brown sugar to the Plowboys Yardbird so hopefully the bark comes out a little sweeter this time. I also think the pork that I got this time from Sam's Club was better quality than what I got from Food Lion last week.
  14. Note: I also omitted the water from the drip pan this time based on a few posts on this forum.
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