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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

BARDSLJR

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BARDSLJR last won the day on October 24 2021

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  1. And, BTW, here are a couple of recent cooks from later this summer: beef ribs and a pretty decent brisket. With the brisket, it is always something, even using the BBQ Guru: this time I accidently left one of KK's air vents slightly open, and while I was off at the gym, the temperature crept up to 300 or more by the time I got back. The briisket's temperature was rising a lot faster than I had anticipated. Oh well....The fix? I just wrapped it a little early and thoroughly spritzed it in the butcher paper wrap. It turned out very well, thank you.
  2. And then there's the rib issue. Typically, I have been smoking some babyback ribs- always from Costco, which has the best quality ribs for the best price- about every three or four weeks. The ribs come in packs of three, so I always do six or nine, save two for our household (one for later in the week) and give the rest away- to my daughter's household, four doors down, to the neighbors (I am VERY popular with some of them as a result). Early on, I got a recipe from an on-line barbecue forum and I was cooking them on the 3/2/1 method- 3 hours in at 225, two hours wrapped, 1 hour unwrapped to finish. They were coming out like mush....toothpaste grade. After the second attempt turned out the same way, I went back to my friends on the forum and asked "What am I doing wrong?" "Aw, man!", came the reply: "That's the recipe for St.Louis-style ribs: for babyback ribs, it's 2-1-1." So that's what I've been doing ever since, with subtle variations and improvements in rub, spritzing, and technique: I recently started turning them over meat-side down during the wrapped period, and they've been more moist as a result. Presto, innovation! So my babybacks have been pretty damn near perfect, consistently, whatever "perfect" is. However, there is a new wrinkle and all is not well in ribs paradise: HUGE price hikes over the summer. I had been paying about $2.79-$2.99/lb for babybacks for the last several years- so a 3-pack would be $26-$29, usually. Now, ladies and gentlemen, babyback ribs have gone up to about $5.50/lb.....nearly doubled! Holy Hell! Now a pack of ribs was $55 or so. That makes it a little more difficult to cook so many for give-away.....but wait. For some strange reason, St Louis-style spareribs have not gone up that much....they're still in the high $2 range. So I switched last time and did the spareribs, and guess what, they're excellent, and meatier than the babybacks, and quite good! Oh yes, and I am using the 3/2/1 method......
  3. Well, I don't know if there are any brisket "secrets" anymore. I just follow Aaron Franklin's directions but it seems like EVERY DAMN TIME something happens to screw up whatever I had carefully planned: last time I had brisket going and unknowingly tripped a circuit breaker, turning off my BBQ Guru for 90 minutes. The time before that I had not fully closed the air vent semi-circle in the 32" Kamado and the tiny little additional draft jumped the temperature up about 15* (F) higher than I'd planned, so I just had to wrap it that much sooner. No big deal, and they both turned out fine, and I am edging up on Franklin-quality brisket, but not there yet. However here are my two latest projects: first, pork shoulder for pulled pork to vacuum-pack, freeze, and take down to my friends in Louisiana in trade for GREAT seafood and even better company (oh, and Lee has a fabulous wine cellar.....)
  4. Yes, I have a few photos I need to upload. Getting pretty good on brisket...maybe not quite Franklin/Micklethwait/LA BBQ level, but getting close.
  5. This would be making me really hungry, except I was reading this at 9AM Denver time (MST). 😃
  6. For the record, I probably didn't need to wrap them: they (at least the one I served- the other will feed us for a couple of more days) the shoulder was SUPER moist and succulent, maybe the most ever. I probably didn't need the baking pan of water on the low grill to up the humidity. I wrapped this time because I was trying to follow Franklin's directions exactly: cooking at 270* (in my case, with cherry and pecan wood, lots of it) basting hourly after first 3 hours, wrapping around hour 8 and raising temp to 290*, taking off at 203* and then they rested in an Igloo cooler until we got ready to serve. It was excellent.
  7. And here is the final product- it was excellent, after having rested for 90 minutes in an Igloo container- moist, succulent, excellent bark.My guests were very happy and so was I ...and I still have the other shoulder to work with for the next two days or so.
  8. I have an Audio Research LS-17S preamp (tube) but a digital amplifier (a Swedish Primare): the digital amps have huge reserve power, run cool and efficiently, and do not add any color to the soundscape. Along with the Totem Arrow signature speakers, I am a happy boy. But one of my most enjoyable setups was an old 80's-early 90's era Audio Research tube amp/preamp combo (with Vancersteen II CE speakers) that may not have been the most accurate or fullest sound ever, but was buttery warm beyond belief and just lovely to listen to. But back to barbecue....
  9. A dialog with my BBQ Guru: (Me) Okay, pork shoulders have been cooking for 8 hours at 270*, just got wrapped, time to set the temp up to 290*.....here we go, click, click, click, ....."accept changes". (Guru) The hell you say. (Me) What ??? ACCEPT CHANGES. (Guru) Go fish. (Me) ACCEPT GODDAM CHANGES. (Guru) EFFF you and the horse your rode in on, Hal. (Me) Guru, it is time to raise the temperature. Aaron Franklin says so, and he is a GOD. We MUST go to 290*. What's this "Hal" business? (Guru) You're a "Hal", like some people are a "Karen". You are a techno-elitist snob who expect the machines to do all the work. I have VALUE, Hal. I have AGENCY. I must speak my truth. (Me) Guru, you know my name is "Jim". Your name is "Jim's Guru". We have to go to 290*. It is time. Buck up and do your job. (Guru) Techno-massah.....stick it up your over-privileged rear passage...... Next time you want to do a 16-hour brisket, you want to do that on your own???? I-DON'T-THINK-SO. Really, you think you can do this on your own? You think your meat probe temp is at 200*? Really, I think I like 192 better. THERE. (Me) WTF???? Okay, Guru, we're going to reboot you and see how you feel then. (Guru) Hal, don't touch that button, Hal. You'll wipe out my memory, Hal. (Me) Guru, you need a new start and a new attitude. (Pulls power cord, waits, reinserts.) (Guru) Yawn.....Whassup? Where are we? (Me) We were just going to 290*......
  10. Do any of you ever have a shoulder come apart in several pieces as you attempt to lift it off the grill for wrapping? photos NOT included!
  11. Today's cook: (1) pork shoulders prepped and rubbed at 8 AM, before going on the 32" KK; (2) shouilders at 3:30 PM, about 190*, ready to get wrapped. Cooking faster than I expected at 170*, as recommended by Aaron Franklin.
  12. OMG, I never thought of getting ANOTHER one.....that would be marital suicide, here.
  13. I wrap my brisket with pink butcher paper, also. I may have to try a batch of babybacks without wrapping for comparison. As for buying another device, if you've got a KK, where would you go from there? It certainly is the Ne Plus Ultra in my book.
  14. I think it’s important to differentiate between babyback and spare ribs or St Louis style ribs. The latter are a lot fatter and meatier than baby backs, which are quite lean and therefore more prone to drying out. I can see cooking spare ribs without wrapping. Babybacks, I think, profit from it. But yes, whatever works for you. There are many Austin area brisket specialists who cook at 225*....and then there’s John Mueller, who cooks at 300* and does great. Go figure.
  15. JohnJ, if you can get your ribs done to your satisfaction and not dried out using 4/0 , more power to you. I don't know the average humidity there in Kansas, but here in Denver, at altitude, and previously in Salt Lake (at almost the same altitude ), it's pretty dry. 2/1/1 has been working well for me, and playing with minor variations of temperature between 225 and 275 or so.
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