Fired up the KJ for some NY Strip Steaks last night. I'd have to say...best steak I've had, hands down.
Got the steaks from a Stripling's General Store here in town. Seasoned with some Lane's BBQ Brisket rub. Put a block of Hickory in the fire.
1. Got the grill up to around 300º while seasoning.
2. First time using my ThermoPro wireless thermometer. It definitely gave me the flexibility of hanging out inside while getting up to temp!
3. Got the steaks to 125º and pulled them off and tented with aluminum foil.
4. Opened up the vents and aimed to get to 550-600º for the sear.
5. "I have made fire!"
6. Looking tasty! It smelled so good.
7. Plated with some spinach salad and a twice baked potato from Striplings.
8. Look at that color!
I'd have to say...this is my fourth cook on my KJ since buying it for Father's Day and everything I make on it is amazing. My wife looked at my across the table while eating and said, "I see why you wanted to spend so much money on a grill. This is delicious!"
If only she would have that logic when I try to convince her I want to buy a truck...haha
Im going to try some pork ribs tomorrow, got them in the fridge with the membrane off and the rub on
I tried them twice in the past on my old offset...first time was rubbish and second time was absolute failure lol.
This time its on the kamado so hopefully they will come out better :D
Any hints and tips from anyone?
what about measuring the meat temps?
Still fairly new to smoking in general, let alone on the Kamado, but my favorite thing to smoke on the MES was salmon. Despite my best efforts, I never managed to screw it up. Figured with a sale on wild caught Sockeye at Fresh Market, it was a good time to test my luck on the Joe. I started out with the brine recipe here: https://www.smokingmeatforums.com/threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/
Here's the shot after the brine:
My biggest concern was keeping the temperature low. After some suggestions from some of the guys on here, I found the biggest, lumpiest blocks in the bag and started the fire:
Salmon went on the grill immediately to warm up with it.
This was also my first cook with the MEATER Block, so I got to test that out as well. There was definitely some disparity between the two probes, but I'm going to give them a few more rounds before I write em off. I'm curious what anyone else's experience with these is.
Mandatory. Huge fan of bourbon, and coffee, and stouts. If you haven't had anything from Alltech Brewing, I highly recommend it!
Graph of the finished cook from the MEATER app. I may have fallen asleep towards the end, there. Notifications weren't super notifying.
I'd definitely call this cook a flying success. If I keep this up I may even sell the MES.
Hey guys, Good Morning, Inkbird IRF-4S Food Thermometer will run the first flash sale today, up to 25% off, you don’t want to miss it.
Original Price £66.99---Deal Price £50.99, Save you £16.
Deadline:25-Jun-2019 12:35 BST ‐ 25-Jun-2019 18:35 BST
1.Waterproof and 1000mAh USB rechargeable lithium battery：customers can use at outdoor when raining. Fully charging capacity could be last for 60 hours when it works.
2.Magnetic Design and Four BBQ Probes:the device could be adsorbed on the smoker, drum or oven strongly. It comes with three food probes and one ambient probe.
3.Up to 1500 feet remote wireless signal in outdoor space：Super stronger wireless signal and stable ability of through wall.
BTW, here is 10% off code: ULCSGFZB for IRF-4S carrying case, help you all things keep organized.
Please share this great news with your frineds and please send us message if you have any question on unit. Thank you guys support.