ThreeDJ16

Re: grill light Lowes carries them. Think I may have seen them in Walmart too. -=Jasen=-

Hope you guys don't run into the issues FM and I had with a reseller sending us low grade SS scrapers. At least in the end, the Grill Floss company itself did send us replacements. I love the scrapers; they work well and allow you to get the underside of the grate too (which the Billy Bar doesn't look like it would). http://www.komodokamado.com/forum/viewt ... c&start=30 -=Jasen=-

For those having issues with the shaft being smaller than the socket, a small piece of tinfoil is an easy fix. Not a permanent one granted, but helps. -=Jasen=-

Just the reverse has always been my experience. The flat gets up to temp first, you separate and place the tip back on the grill. -=Jasen=-

Usually the surface of the meat is relatively dry when removed from the grill except for maybe some surface oil, but not enough to cause the pool of liquid. Also for it to condensate, that usually refers to gas changing back to liquid. If it is in foil, then condensate is not coming from air and only leaves one other location....the meat. But the temps of the meat are not that hot. So I would still think it is leaking out. Also the same thing happens just sitting it out on the counter, just less (which was why I thought of rapid cooling). Would be very interesting now that the subject has come up, for others to test and post their results. Maybe a post with meat weight, cut, pit temp, final meat temp and an observation of liquid quantities. -=Jasen=-

Mmmm, grilled bacon.

Really? I have noticed that quite a bit. Also, not that it matters on a boston butt, but those have a ton of liquid after foiling. Pretty much any meat always seems to me, to leak out liquid while waiting for it to cool. I have been temping to to try a similar method (just use a cold plate) when taking a seared steak off the grill as even setting it in the plate for it's rest period seems to leave significant moisture before it is cut. But I figured the temps and thermal mass on a steak would cause it to cool below serving temps too fast. Anyway, give it a try and see what you think. Just my opinion, but either I am really better at cooking brisket now or the trick works....hehe...as my last several briskets have been fantastic. Would be really curious if there was some scientific bases for the theory. Maybe we should submit it to Alton Brown..hehe. -=Jasen=-

Hey Larry, I am totally against the tradition reasons people foil the brisket. You should be able to produce a really nice brisket without putting any foil on your grill. My thoughts on foiling at the end are a little different too. If you have cooked your brisket to the proper temp, why would you want to cook it any longer and dry it out (which is what can happen placing it in foil for a rest as the juices leak out). I do place it in foil, but immediately place it in the freezer (if room) or the bottom drawer of the fridge with ice packs. This cools it rapidly so the juices stay in the meat instead of leaking out (which you will notice happens if you let it cool slow). Just for info, I am not saying you have to make the meat cold, your just getting the temps down low enough so the juice is harder to flow. It can still be plenty warm enough for eating. Anyway, here is a tread on it. http://www.komodokamado.com/forum/viewtopic.php?t=1667 Also, I leave my tip whole after separating and return to the grill. Also my temps are a bit warmer so it doesn't take quite as long to cook. -=Jasen=-

Welcome to the forum! I say act fast on the new grill! You have guilt on your side right now since she broke the old one. As any married man knows, that is very short lived in your favor (but forever if it were in her favor). -=Jasen=-

Sam's has baby back ribs on sale for $3.99lb. Normally I don't buy them, as St. Louis trimmed spare ribs are usually better and more meaty when slow cooking. But walking by the display cooler, I noticed a couple of the vacuum sealed 3 rack packs were only $12 where the rest are $24. So stopped and checked it out....hehe....someone mislabeled about half a dozen packs as pork loin at $1.97lb...hehe. Needless to say I could not pass up the opportunity to get loin back ribs for $1.97lb. Just wish I had more freezer space as I only grabbed two packs. Anyway, just goes to show a careful eye in the meat section can yield you a good bargain every now and then. Usually I run across something like this a couple times a year. -=Jasen=-

Re: Nice marbling! Couldn't agree with you more on the skirt steak.....love it. But will pass on the hanging steak. Just in principal alone, not gonna touch it...literally. -=Jasen=-

Re: Liquor, Beer, and Juice (Better Known as "LBJ's&quo

viewtopic.php?t=2293&postdays=0&postorder=asc&start=0

Nah...its all about airflow. After you throw them in, set your vents in the neighborhood for your temps and let it come up to speed. I used to use the gas burner to light the underside of my basket before setting the vents and letting it come up to temp. I tend to be more conservative on low and slow. Usually only light 2 or 3 pieces of lump with my torch. This way the heat comes up slow to temp and less risk for overshoot. Of course, most of the time on low/slow I use a Guru. You really do not want an overshoot using power draft. Power draft will also get 2 or 3 pieces of charcoal up to temp faster than natural draft. -=Jasen=-

Ok sorry, no fancy odd named pork here. Just plain ole regular fed pig...no clover fields or free ranging. If one asked locally for Waygu or whatever those other names were, there would be an awkward silence followed by a waygwhat? Though most of our pork now is too lean to me and would not mind the opportunity to try some chops with more marbling. But frankly some pics of the high end steaks turn me off to it. My preference is nice fat marbling in the meat, not nice meat marbling in my fat. -=Jasen=- Ran out of Walkerswood jerk and tried Busha Browne instead. Very similar flavor with the Walkerswood being more spicy....I like spicy! Since pimento wood is hard to come by, had to settle for the allspice berries in the foil trick. I let them hang in the smoke for a bit before searing. Got some nice flame action going on these chops. Scorches the season a bit, but I like the charring. Might also be a faux pas in foodie circles, but around here, paper plates don't seem to change the flavor of my food. The cream sauce was surprisingly good with the jerk pork (when is cream sauce not good..right?). Chose that thinking it might be needed to cool the taste buds...but the jerk season was mild. Next time, may make my own jerk season so it can be as hot as I want it!!

You know we love ya man! Though your one twisted puppy. -=Jasen=-

Wow, great set of food porn pics! -=Jasen=-

Glad you made it in here Larry. Yup & yup are the answers to your first two questions. Lemme know if you need any assistance. -=Jasen=-

I am still trying to figure out what the hell kind of critter a Kurobuta is? Frankly I just prefer St. Louis trimmed pork ribs. FYI, if I trim them myself, those parts get smoked and used for beans. I like to trim so they cook more consistent. -=Jasen=-

A couple of tips on working with SS if you like. Cobalt bits are great for SS, but not really necessary on thin stuff. They are very brittle and shatter on the smallest catches. Standard tool steel bits are fine. The trick is very slow drilling and sharp bits. If using a drill press, slow it down to the minimum speed (and that is not usually slow enough). What happens when you drill at high speed is you heat up the SS and temper it while melting the drill point as it can't cut that fast. Slow speed and cutting oil is the easiest way. If your drill does not do lower speeds (325 or less), use short bursts of pressure allowing to cool. Same deal with the tap and die....slow. No more than one half turn cutting before backing out to clean. Use plenty of cutting oil. SS is tough, but not brittle, which makes it harder to work with and just takes time. Also if you ever need to cut any SS.....slow down the cutting speed. Unless it is a cutoff wheel as that does not apply. But blade devices will benefit. -=Jasen=-