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Everything posted by UTVol

  1. those look great!! this has been on my list for some time.
  2. So recently my wife and I bought a quarter cow. The price is right and the quality is amazing! As we finished unpacking it I realized we had a lot...and I mean a lot of packages of beef cutlets. I had no idea what a beef cutlet was. I hit the internet and became instantly irritated. They took the tenderloin and sliced it thin and hence, the beef cutlet was born. I think its good for breading and frying like a chicken fried steak but I'm not interested in the carb side of that meal. Does anyone have any ideas on what to do with 8lbs of beef cutlets sliced thin? Thanks Gurus!!
  3. I had some issues with my cold smoked salmon as well. Interested to hear if someone has found the sweet spot in terms of brine, brine time and smoke time.
  4. Looks like you did a great job! Only thing I would have done differently is set the high alarm to 275 after it went off and gone back to sleep. Some smoke wood may have ignited or a new section of charcoal caught causing a slight bump in heat. That's all part of it though, brisket is a beast to perfect but it looks like you're on your way.
  5. I would be interested in this for my Kamado if the price point was right. I like the idea! Good work and good luck!
  6. Do you have enough charcoal loaded up? Can you attach a pic of how much charcoal you usually load?
  7. For 14 burgers I would go 2 zone as Mr. Cue suggests. There's a lot to do with 14 burgers you want the cool side for the cheese to melt. Like you mentioned, burgers are page 1 but honestly 14 burgers is chapter 10. I would go with 350-400, lid closed. If you can remember, I'd close the bottom vent while you're flipping the burgers and adding cheese, just remember to open it back up when you close the lid. The will help with the temps rising as was mentioned by Tarheel. Cheese is quick, for me usually 30 seconds lid closed on the classic but it depends on the cheese. Cheddar is longer than american. A dry run is a good idea and honestly my biggest challenge when I cook 8 burgers which fills up half the classic is room for the spatula to flip. Yes the burgers shrink which helps but give yourself some extra space and do another batch. Good luck!
  8. Amazing...it looks brand new! Or what I think it would look like brand new.
  9. That's an interesting idea...do you think you could fit 2 chicken on the spit spatchcocked?
  10. Funny, we bought one for oil and it doesn't work. I thought it was a fluke and was going to get a replacement but maybe I'll just return it and figure out something else.
  11. Subscribed! Looks good, I just watched the carne asada video and will be trying the recipe soon. Ever since we left CA we've been searching for a good recipe to replicate what we ate growing up. Cant wait to give it a go!
  12. Thanks for the tip! I have this problem more and more as the gasket degrades. Will definitely try this out!
  13. Thanks all, much appreciated! Trying it tonight, will keep you posted!
  14. Gents, Wanted to see if anyone has tried to spin 2 birds at the same time on the Classic using the Joetisserie. I think it will work but wanted to check in with the brain trust to see if cook evenness is an issue along with space on the rod. Thanks in advance!
  15. Never had this problem. They ran out of lump on day 1 once but that's the extent of my frustration. Every other time, they're awesome! He even gave me his number and told me to call/text ahead to makes sure the resupply of charcoal actually came in when it was supposed to before I headed over. Was just at Costco yesterday and stopped by the roadshow. We chatted a bit about how awesome our KJs are, good times!
  16. I got St. Louis ribs up today, brats/burgers/dogs tomorrow, and a brisket for Sunday. I'll be doing John's Atlanta Brisket, which is ridiculously good. Not TX brisket but amazing, Everyone in TX loves it so I figured I'd keep making it.
  17. I dont remove it on either and like Golf Griller mention, I think on beef you're not supposed to remove. I've never really noticed a difference on pork whether its on or off so just save myself the hassle. To each their own I guess.
  18. Congrats on the truck! Looking forward to seeing your project unfold!!
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