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    • John Setzler

      Let's Take Sides Challenge!   12/06/2017

        Enter your best side dish in this month's challenge!

Likes Big Butts

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About Likes Big Butts

Profile Information

  • Gender
    Not Telling
  • Location:
    North East, MD
  • Interests
    Camping, cabining, cooking.
  • Grill
    Kamado Joe

Recent Profile Visitors

1,423 profile views
  1. Preferred Steak Cooking Temp?

    I often do mine under 500 and agree it's a little easier to get to target temp. Convention tells me it's a short, high temp cook >500 but experience tells me exactly what you're saying. The only exception is when cooking a frozen steak, I use 550 for about 2 minutes per side then go to the second zone until I reach ~130. Pics may follow later, not cooking tonight :(
  2. Question About Bark On Boston Butt

    I use butcher paper, the bottom of the butt will get a bit mushy but the top and sides are plenty crunchy to add to the pork. As my handle implies, I make a pretty good butt. I like 'em large and I must tell the truth about that.
  3. Put a face with the grill...no glamour shots please

    I let my wife watch me cook sometimes.
  4. Put a face with the grill...no glamour shots please

    I'll join in.
  5. Very well documented foray, bravo.
  6. Acorn JR, Ride Along

    Oh yeah, pics or it didn't happen!
  7. Acorn JR, Ride Along

    That's kind of cool. And kind of silly too. I might go a short distance but 2 hours of unattended, wind blown conditions would make it too sketchy for my liking. Cool story though.
  8. Jr test run

    Saw the price drop at a local Walmart to $74 and convinced 2 of my friends to pick one up. Great little grill that I use pretty regularly.
  9. Akorn Thermometers

    Probably the easiest solution to your problem. For smoking if you're not using a digital leave in then you're probably not very close to your target temp. I only ever use the dome thermometer to approximate high temps.
  10. New to Akorn Jr not BBQ

    Pizza is whatever the instructions call for as it depends on the dough. I do chicken indirect always although I don't have a rotisserie yet, usually 350 or so until I hit 165. Pork shoulder turns out great on kamados, plenty juicy with minimal effort. The Jr is king of direct cooking as the fire is much closer to the grate than other kamados, especially my Big Joe. Congrats and enjoy!
  11. Thoughts on Cutting Pork Butts in Half

    Thumbs up here. I actually cut the money meat off and cooked that separately, it was the most moist piece of meat I've ever cooked on mine. I don't think a kamado is capable of producing dry meat, unless it's truly over cooked.
  12. Does this look familiar?

    I did in fact save it. And as has been pointed out to me this battle scar kind of fits. I'll wear it with pride.
  13. Does this look familiar?

    Thought I'd share this cause I thought it was kind of funny. Had something of a small emergency when trying to move my grill top around when my pork butt started to slide to the back. I tried to stop it with my arm, bad idea huh?
  14. Akorn Jr

    Should also share this, I know it's made by one of the folks on the forum (sorry don't remember who). The one from Char Grill will probably cost close to $40 shipped and the one on Amazon is over $40. If you're pinching pennies, it's a pretty good solution.
  15. Akorn Jr

    Me too.
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