Wingman505

Yep, I’m weak.  10” slicing knife purchased.  😔

😄👍

6 minutes ago, tony b said:

Hit me where I live!  Sucker for good knives, especially Japanese. I started out with Shuns, which are very good, but have bought a few of the handcrafted ones. Pricey, but amazing. I don't practice enough with my stones. I probably should buy the "cheater" guides, particularly for the 15 degree blades. 

Be very careful,  as this is another rabbit hole that will empty your wallet in a  hurry! 🤑

Yeah, you’re right about that.  I have the 10” Super Gou slicing knife in my cart right now.  The angle on these is ~12 degrees.  I almost went with Shun Premier as they have lifetime free sharpening... you only pay shipping.  That almost had me sold, but the blade quality wasn’t quite as good, and we liked the handles of these.  😊

I have trimmed my last brisket with a beater knife.  I fought with the last one and got fed up.  Introducing the Super Gou!  We bought a Kiritsuke and boning knife, and will complete our set over time.  161 layer Damascus clad SG2 steel, scalpel sharp out of the box.  I am researching wet stones now and have been practicing honing other knives with good success.  We bought a ESO SG2 boning knife, but sent it back in favor of these.  😊. Cutlery and More has a 20% off Labor Day sale so we got these for a relative steal... Definitely not a steal, but a deal nonetheless!

4 hours ago, MacKenzie said:

I like filet mignon too.  See you are not alone here.  

My wife’s favorite.  😊

Do the sear second.  Smoke it first, get it to temp, take it off to rest for about 10 minutes as the cooker come up.  Open the vents wide, let it heat up, then put it back on 1.5-2 minutes per side.

3 hours ago, Wingman505 said:

Smoke @ 275 degrees or Sous vide to 130-135 degrees then sear over very high heat 1.5-2 minutes per side.  Probably obvious... You may have been looking for something more inventive.

I did not mean to sound disrespectful.  I hope that it didn’t.  I just don’t think I do anything too innovative.  😊👍

Smoke @ 275 degrees or Sous vide to 130-135 degrees then sear over very high heat 1.5-2 minutes per side.  Probably obvious... You may have been looking for something more inventive.

Oh yeah... We buy 60-90 pounds every year!  A local market uses pizza ovens to roast them evenly.  We remove stems, pre-freeze, then vacuum seal it in portions.  We don’t remove peels as it’s easier to do after steaming them 8n the bag slightly.  Also, it saves a ton of time during the process.  We have 3 Foodsavers... 2 of them only come out during Chile season.  That’s an awesome basket, it’s really cool roasting it yourself!  We’ve thought about it, but we buy so much it’d be way too much work.  We typically mix 1/3 extra hot and 2/3 hot.  The bottom basket is full of Chile too.

4 hours ago, Troble said:

@Basher I have to say I appreciate the Celsius to Fahrenheit conversion...thank yuh did going the extra mile for my last ass 

 

@Wingman505 - that looks perfect. I’ve also been noticing a distinct la k of smoke ring in my last few as well....looks like yours tasted about right though yeah? Bark looks great, looks super moist 

Thanks Troble... Yeah, the taste was amazing.  The smoke flavor was definitely there and not over-done.  

19 hour brisket cook.  Low and slow at 235 degrees until 170 degrees, then wrapped in pink butcher paper until 205 degrees internal.  Probe test didn’t pass until then.  Meat Church Holy Cow injection and rub.  Smoked using Hickory wood over Fogo Quebracho.  Sprayed it every hour for the first 5 hours with a 50/50 mix of apple cider vinegar and apple juice.  I walked to get the mail and could smell the hickory clear down the street.  Used foil pouches this time and had thin blue smoke the whole time.  I know Meathead believes the smoke ring isn’t an indicator of smoke penetration, but I was really surprised to see the lack of a pronounced one with this prime brisket.

3 hours ago, MacKenzie said:

Had two cooks going this evening, Chuck-wagon Chili and chicken thighs.

I think I'll post the Chili in the Vermicular Thread.

 

Consistently some of the most beautifully taken cuisine photos you’ll see anywhere.

6 hours ago, Troble said:

I’ve never injected a brisket but I inject my pork butt. What do you inject your brisket with? I just looked up a spot jack that thing seems heavy duty!

I’ve been using Meat Church’s brisket injection.  It’s really great.  I know a lot of people think it isn’t necessary for some cuts of meat because the fat content is so high, but I find the injection adds insurance from drying out.  The spit Jack is so cool.  You can set the volume of each squeeze of the trigger to precisely inject each section.  Not that hard to clean either.  Comes with different gauge injectors appropriate for different cuts/thickness of meat. 😊

7 hours ago, HokieBen said:

Sure thing! My total cook time was about 14 hours I believe, started the night before and set to 225. I wrap in butcher paper when it reaches 170 internal temp and then place back on KK till it hits 200. Then I take off, wrap in towel (butcher paper still on obviously) and placed in cooler for 2 hours to rest. It turned out amazing. It’s a long cook but the KK makes it pretty stress free because of stable temp control. My old ceramic was a lot of work to achieve a brisket like this. 

Oh, forgot to mention but I used hickory chunks on this cook as well. Really helped the flavor profile. 

Pretty much exactly what I do too.  Very Aaron Franklin.  😊👏👍

What rub do you use and have you injected?  I’m a huge proponent of injecting.  I have a SpitJack that I just love.

Korean Kalbi Short ribs with a cold cucumber noodle salad.

The sun backlights my photos in the evening when I grill so the pictures come out terrible.  No pics of the meatballs on the KK.  These are Green Chile meatballs using 50/50 ground elk and beef. My wife made a white sauce with garlic.  Used coffee wood lump to smoke them and seared on a baking steel on the sear grate.

1 hour ago, AJR said:

Nice!  Great to see something good finally come out of COVID-19.  Can't wait to see your cooks.  I love the SS side tables, but couldn't justify them to my better half.

I couldn't to myself.  Half the time I don't use them and they hang vertically.  If the cover accommodated them installed, I'd never take them down.

I’m doing a very bad job of taking pics of the food on the KK.  Here is a tri-tip we made the other day. We smoked this with coffee wood, coffee char, and coffee rub. 😄

Dennis uses the 5” stem due to the thickness of the KK walls, I believe.  I measured the stem of the 32” BB probe to be sure.

https://www.teltru.com/p-271-big-green-egg-primo-komodo-grill-dome-or-other-kamado-style-replacement-thermometer-lt225r-5-inch-stem-150750-degrees-f.aspx

No Celsius on the one I decided on.

Good god, ma’am.  😊
 

You can take the man out of the military, but not the military out of the man.

13 minutes ago, MacKenzie said:

I do the same as you Tekobo, pack large quantities in bag, then cut the seal off, take out what I want and reseal.

+1

I purchased a non-KK branded Tel-Tru from their website in anticipation of my 23” delivery.  I bought the same model that Dennis supplies, but without the KK branding.  It was ~$23-24 with shipping included.  This way, I’m patient as Dennis works through some understandable supply issues (his branded KK thermometers are specially made), and I have the accuracy I want.  I’ll shelve this one once Dennis ships the replacements.  I Figured having another one around can’t hurt anything... 😊

On 6/29/2020 at 3:31 PM, MacKenzie said:

Sprinkled a chicken breast with lots of spices, chili, garlic, pepper, salt, fennel, cumin, dry mustard, paprika and basil. Coated with finely freshly ground corn and then wrapped in parchment paper. Hit it with the rolling pin, driving the corn and spices into the chicken as well as tenderizing and flattening the chicken. A little ghee and oilive oil in the Vermicular, heater to 475F added the chicken, left untouched for 4 mins., turned the heat down to 300F, flipped the chicken and let it cook covered for 4 more mins.

The chicken was very moist and tender. I will be doing this again.

The Swiss chard is fresh from the garden.

Good god man... 😄

You’re very welcome @AJR.  Please let me know how it beads/repels water if you happen to see it rained upon.  I’ve been using it as well, but haven’t had a chance to see the hydrophobic properties on the grill.  It’s amazing on automotive paint.

if you ever want to use it on your vehicles, let me know.  I can give you some good tips so you can minimize scratching/marring.  😊

@tekobo, the Meguiars product is perfect for the way you intend to use it.  The CS3 has cleaning & shine agents in addition to the silica dioxide protection element.  CS3 isnt going to cut through any substantial crud.  It provides lubrication and lifts particles off of the surface so you may wipe them away without scratching.  The Meguiars is what detailer call a last step product (LSP).  You mentioned you plan to “finish” with the Hybrid Spray Wax and that exactly how you should use it.  Clean and dry the exterior first, then use that LSP.  If you have a microfiber towel you can use, I’d suggest that for the final wipe down.

The benefit of the silica dioxide is primarily protection longevity and shine.  This product will protect against UV and water better and longer than a spray wax or traditional paste wax.  😊