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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Ended up using some left over apricot glaze from the first page and it was a winner on the turkey.
Just looks like weird ass roadkill and that's about it for the drawbacks.
Well here’s the cheapest thing I found. Seems like some place in China manufactures these and they are rebranded and sold by like 18 different companies. I break these constantly so I just ordered 3.
Couldn’t have picked a better day to smoke my first Turkey. 35*, windy and occasional snow. Should be an adventure.
day late but obligatory smoked bird pic
oh and my neighbor gave me this yesterday but i have no clue what to do with it
cook like a chuck?
Concur. Butchers have all sorts of slang for cuts but can’t fuck up a chuck.
Pork loin was $8 off per package at Costco this weekend. I think I got 11 lbs for $12 and this is half of it. About 75 minutes at 250* to get it up to 125* internal and then 90 seconds a side wide open for a final temp of 145*.
I love pork loin but it’s so finicky. A few degrees above optimal internal temp and you’re gonna need mash potatoes and gravy to get it down
I was very happy with it…especially for $1/lb. Dry brined for 24 hours, cooked, rested for 30 minutes, and chowed down.
Gonna go with roast pork sandwiches (the superior Philly staple) with the leftovers tomorrow: sliced super thin with some sautéed spinach and sharp provolone. A good jus might be a challenge, but I think I can make it happen with some bone broth and spices.
Does anyone else vastly prefer the new Regulator top vent for the egg compared to the old school daisy wheel? I liked it so much more when using a buddies egg that I got my hardware store to order me one. Just came in today. Pumped about it. I feel like you can control the temp way better with it. Also probably doesn't get all gunked up and hard to turn like the daisy wheel or as badly.
Is it like this? I much prefer this in my kamado joe va daisy wheel that always stuck badly
SMOKEWARE Vented Chimney Cap – Compatible with Kamado Joe Classic and Big Joe Grills, Stainless Steel Replacement Accessory https://www.amazon.com/dp/B00ZAMY8F6/ref=cm_sw_r_cp_api_glt_fabc_EJCDFJGGQQ5E96EZP68A?_encoding=UTF8&psc=1
This is good to hear. I've still got the original daisy wheel, but it's all gunked up and won't turn. Luckily it's stuck in the position I mostly want it in...but still.
That bastard was $75 bucks though
I had this issue with my old Akorn. As part of my prep for a cook, I would heat up the daisy wheel with a butane torch and it would become unstuck. Just gotta get all that grease and what-not good and hot.
I have one that I haven't put on yet. For the record I used to have one of these and hated it
Hated mine as well. Bought an OG vent, but it’s side air flow and not the dumb top wheel. First one I tried to take apart at the wrong time and that bitch wasn’t moving for anything.
edit: side vent meaning looks like your picture but black and solid, not silver and thin.
BGE'S are so 2019
I love my smokeware chimney cap
Hey how does your buddy like his pellet smoker?
Loves it but misses the egg. Says the RecTec is too easy.
I’d like to try camel.
It’s an outdoor easy bake oven
it’s also exactly what I need at this point in my life
plan on getting a stick burner when the kids get older
Got a gift from a client today. Sent the same last year. No complaints.
bought one a few years ago and the damn thing wouldn’t fit my kamado so I sent it back
I just never got nearly as good of temp control nor the range that I could with the basic daisy wheel.
And this is why I bought an offset. Visiting Workhorse next week actually.
You don't line your drip tray with foil?
Raw dog it
I probably need to start doing that
Makes clean up so much easier. Usually switch it out every 5 or 6 cooks.
About an hour and a half ago...
What's in the sausage?
Fucking around with some chicken thighs I de-boned. Jalapeño & cheddar stuffed and wrapped with thin-sliced bacon. Southwestern ranch coating helps with a great grill color. I have not done this “recipe” in probably 20 years.
that's the best turkey I've ever had. even better than the one in the sichuan hot pot brine that we fried.
It's amazing how much it influences the flavor
I'm gunna throw a couple of whole garlic bulbs in the smoker tomorrow while I'm cooking some other stuff just cause it make em taste so good in anything you make with em
Nevermind the blurry photos, I blame the heat
Decided to do a quesadilla on the cast iron
Now back to drinking and watching football
I did chuck roast barbacoa tacos today, and they were fire.
Pics or it didn’t happen