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Mattman3969 last won the day on November 27 2015

Mattman3969 had the most liked content!

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    Big Green Egg
  1. Mattman3969

    Pulled Pork..... Loin????

    Pork looks great. I wonder if a braise the end would help the dryness? Kinda like taking a chuck roast to pullable temps.
  2. Mattman3969

    Good Smoke vs Bad Smoke

    You have to go by smell. If your fire smells good your food will taste good. If it’s acrid smelling the food will suck.
  3. Mattman3969

    Good Smoke vs Bad Smoke

    Although our komados are not open pits or KBQs we can get better smoke by increasing the temp of the fire. I read so many comments about holding 225° and I think why. Clean fire happens at 275 or higher. No rule that your protein will suck if you cook above 225. Lessen up on the sugar and increase your pit temp and enjoy the better blue smoke.
  4. Mattman3969

    Drying Peppers

    I had no idea either. If that cook was high $$$ protein I guess I would’ve be fighting it for a bit.
  5. Mattman3969

    Drying Peppers

    It was a fun cook. Very suprised I could hold temp that low.
  6. Mattman3969

    Drying Peppers

    Thank you sir! No on the controller. Just started with maybe 2 coffee cans full very small pieces of Rockwood and lit in a very small spot. The vent settings were crazy. Bottom vent open about 3/4-1” and the DW all but closed. I had to add more fuel around the 23hr mark.
  7. Mattman3969

    Drying Peppers

    A buddy had some extra peppers of mixed levels of heat that I decided to dry using the BGE. All in all it took about 27hrs at 185°ish once it locked in the temp. I’ll post in order Ground up and and air drying for a bit Got 3 jars this size thanks for looking.
  8. Mattman3969

    Just received Kick Ash Basket

    Just fire it up let the fire stabilize and cook. If the KAB works anything like my HighQ grates(I bet it does) you may have to re-learn your vent settings to maintain certain temps.
  9. Mattman3969

    Off taste, charcoal?

    I've cooked turkeys and chicken at 225-250 for several hours and not experienced what you described above.i do this for more of an open pit taste on the protein. Brings back childhood memories The main thing I think people should do is smell your smoke before the food goes on. Hold your hand above the adjustable vent for a few seconds then smell your hand. If smells good the food will taste good if it is acrid and all the VOCs haven't burnt off yet it will have a bad taste. You mentioned that you had cooked a steak before the turkey cook. Is there a chance you were still burning off the steak fat in the lump when the bird went on? At 250 it would take a while to burn and residual fat off the lump. This bird was cooked at 225-250° raised direct for about 5hrs.
  10. Mattman3969

    Brisket disaster

    Did you let it rest any at all before wrapping and putting in the cooler? Sounds like maybe you were on the verge of it being slightly over cooked and the carryover heat pushed it over the edge. I like to let the temp stabilize before I wrap anything for FTC.
  11. Mattman3969

    Chicken Parm Cgriller Style

    I'm sure Mrs64 has the SS cover. I recently figured out that cutting it into slices and roasting yields longer strands of spaghetti like material.
  12. Mattman3969

    Chicken Parm Cgriller Style

    That looks great. Really like using the spaghetti squash with this dish. Did you roast the SS on the Kamado as well?
  13. Mattman3969

    Leg quarters, again

    Looks like you were 3-4" above felt line. The taste you have been chasing is the same taste I've chased. Looks like your set-up is the same as what what mine was when I finally achieved the open pit taste. I wish I had read this 4yrs ago. Very nice job!!!
  14. Mattman3969

    Curry Butternut Squash Soup

    Thank you for the compliment The curry was only a hint of the taste. I'm a big fan of curry and will prolly double the amounts of paste or add some more spices next time. Mrs 3969 said it was good but could stand a bit my Thai taste.
  15. Kinda cool weather here today which got me in the mood for soup. The ingredients - large diced Butternut Squash, diced onion, garlic, red curry paste, vegi stock,lime juice,cilantro and coconut milk Onions,garlic and curry paste go in a preheated DO on the small Once the onions & garlic got all happy in goes the BNS After about 10mins of everything getting aquatinted in goes the veggie stock for a boil. After about a 10 min boil I added a stone under the DO so I could achieve a simmer. This is after 30mins of simmering and just added the coconut milk, almost ready for the stick blender Served up with a light drizzle of coconut milk and some fresh cilantro Thanks for looking