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Everything posted by UTVol

  1. Agree with CA on this. I used the cotton balls in alcohol and still do for low and slows but the light time with a mapp torch vs. the cotton balls is dramatic. FWIW, there is an adapter that connects a 5 gallon propane tank to the small tanks for the torch so you can refill them. Propane is cheaper for the 5 gallon tanks so moving it to the smaller tanks is more cost effective, however, the consumption rate on the mapp torch is pretty low.
  2. Welcome aboard BBQ Princess! Hit youtube and check out the Kamado Joe Channel. You'll get an idea on how to get the fire going for different cooks as well as some good recipes and details around specific cooks, an invaluable resource! It'll get you up and running and cut some of the learning curve out of the process. Post pics of your cook! Good luck!
  3. I've seen posts where you can achieve the same thing by rolling the racks of ribs and sticking a skewer through them to hold them. Had a buddy try it and said they came out awesome. I'd lean towards the skewers vs. another rack but I lean towards the minimalist side of gadgets, but that's just me. I think it would work well and you can probably get another rack of ribs in the center instead of that chicken.
  4. Great video Larry! Did it taste like pastrami or corned beef? Been wanting to try this as well.
  5. So I got my Jotisserrie for Christmas and its been fantastic! Every Sunday is rotisserie chicken night. A few lessons learned that I've encountered over the last few months. Bank the coals and add a drip pan. For the classic, a small bread loaf pan works but since you have a pit boss maybe a full size loaf pan. Sugar in your rub can help or hurt. Too much and you burn, not enough and you may end of up with soggy skin. Make sure you start low on the fire as its hard to back it down, no different than normal Kamado cooks. Find a rub you like and find the right temp for the results you like in terms of skin crispiness. I had the temp too high as a result of an old gasket and the skin was super charred but the skin was amazingly crispy. That's the balance I think that you're trying to achieve with a spun bird. Its pretty easy, enjoy and practice!
  6. @Baby Back ManiacThanks for posting, nice video! Didn't see anything on 2 zone cooking with the blaze grill. Did they have any accessories that allow 2 zone cooking? Thanks again Side note...love all your videos
  7. They have Kansas City, Memphis, Carolina, and Texas. Pretty good and cheap. Sometimes on sale for $1
  8. I was facing the same dilemna you were when i bought my Kamado. It was a $60 different for me where the KJ was more expensive. The thing that sealed the deal for me was the D&C system and was the big difference between KJ and Vision. I use the 2 zone setup 90% of the time. If you're just going to smoke indirect go with the Vision. if there is even a remote chance of grilling (there will be once you start using the grill even if you dont plan on it) you'll want the KJ. As was said earlier, its a lifetime purchase. You maybe only buy one maybe two in your life so probably not worth shaving $125 for limiting yourself for 30-50 years. Hope that helps!
  9. OK gurus, need some help in understanding the maintenance of your CI half moon grills. I love cast iron as a general statement but have been relunctant to pull the trigger on the half moon grates. My concern is the seasoning and keeping it rust free. In my mind, and here's where I need your help, the side closest to the fire will lose its seasoning every time you use it, lets say thats the ribbed side as the flat side will be up and used more frequently. The question is, is that really the case? If so, does applying oil the day after the cook prevent rust? What the process on your cook/clean/season for the CI? Also, where do you store it? Thanks all!
  10. I think its because we live in the Great State of Texas! I had the same thought btw.
  11. I have this one and its awesome! https://www.amazon.com/dp/B000RADVJ0?tag=thewire06-20&linkCode=xm2&ascsubtag=AgEAAAAAAAAAANjr
  12. LOL, I was thinking the same thing. Awesome dessert!
  13. I think shuley is touching on part of your problem. The filet is the most tender part of the cow, hence, the premium. I think its safe to say that usually the most tender part of any animal has the least amount of flavor and that's where you can become an artist of sorts. As an example, with brisket or a ribeye, there is so much fat as that renders it imparts a lot of good flavor and its not "beef meat flavor" that you mentioned not liking. So I think you have a couple of options given your palate described above. Really hone in on flavors you enjoy on beef and hit it hard on the filet or pick a different cut. No shame in that game. I love filet but every time i have it at its at a restaurant and its dry aged, $50 and worth every penny. If I did it at home I'm almost positive it wouldnt be as good. Now, every other steak cut I could probably churn out a better product than a restaurant. Try new york strip or a ribeye of the same grass fed company and see if you notice a difference. If you still dont like the taste, try the same cuts but not grass fed. I think the hard part is figuring out if you dont like the beef flavor, lean flavor, or grass fed flavor. Another option is to try some beef ribs if that sounds appealing, they are super rich and heavy due to the fat content and are a different profile from the filets. Good luck and keep us posted!
  14. @Charcoal Addict Any chance you can please attach a pic of the pin you shaved to make it work?
  15. Agree. Stick with salt (kosher) and pepper and do what landscaper said. You'll still be critical and it may not be perfect but you'll be darn close. Brisket is tough to master.
  16. That looks great, well done!
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