ThreeDJ16

Pics have arrived! WOOHOOO! Finally got some pics and they are beautiful! I posted them back in the first message on this thread! -=Jasen=-

My Doctor is remiss in sending these items I went with the Terra blue, so it will have some brown in it...that way it will at least compliment its step-brother from Mexico! How so, it does not have any pink in it?? hehe -=Jasen=-

Re: My turn for ribs! Looking good! What time is supper? -=Jasen=-

Re: Rib lessons First off, pork spare ribs have way more meat on them than back ribs (baby backs). People buy the back ribs because they are more tender; well when you cook them 4-6 hours, they are all tender - hehe. The flap is the nice lean piece that flaps across the inside of the rack. Now I prepare mine (or purchase already trimmed this way) St. Louis style. You trim off the flap, trim the end with no bones and cut the entire rack consistent along the joint at the top of the rack (this gets rid of the bone running perpendicular to the rib bones). The idea is to make a consistent rack for the purpose of even cooking. The leftovers are great in a pot of beans or soup. Some butchers already offer ribs cut this way and will say St Louis cut or style on the package. Also, another topic of debate with some people is the membrane running along the inside of the rack. I remove mine so smoke and season can penetrate. Some people leave it saying it helps retain moisture. Well, if the ribs are cooked proper then the moisture thing should not be an issue to begin with. So, make an incision over one of the end bones and get your finger or spoon down behind the membrane. You should be able to pull it all off at one time. Don't worry if there is a little left as it will not hurt anything, it just does not add anything either. -=Jasen=-

Re: Rich Uncle? SO DO WE!!! Actually, they been in the works for a long while. -=Jasen=-

Yup, black tile/black grout stealth grill! Well, mine is already in transit, so if you just ordered yours - hehe - I will probably win the race! -=Jasen=-

Ok, I got some pics of this bad boy now! This new grill is freakn bad ass looking! The metal work is just beautiful! -=Jasen=-

Have you never worked in a restaurant?? That laundered sock is the last of your worries Eh no, never worked in one. And la,la,la,la,la, got my fingers in my ears and hands over my eyes.....I am not hearing or seeing anything else since I eat out A LOT! But hell, I got a mop/sauce do-dad (cloth mounted on the end of a stick) that I bought for the store for next to nothing - think I will stick with that verses my worn out sock - hehe! -=Jasen=-

Haxe!!! I picked up everything to make Schweinshaxe this weekend - Mmmmm! Basically German BBQ or pork roast - however you look at it since it can be oven roasted or grill (or combo of both which is my plan). There is a recipe in the pork section, also I plan on adding garlic and rosemary to this recipe as the tweak for this cook. -=Jasen=-

Dude, you should have kept that one to yourself. Remind me never to eat fish at your place - tuna a'la dirty ole sock! -=Jasen=-

Re: foodsaver That looks like the same model I have. I got the same bundle deal, except mine came from Sam's club. I love having this thing too! -=Jasen=-

Re: foodsaver

Re: Nice Cutlery!! I got a whole set of them - all the same VG10 steel too. They are the best knives I have ever used. Very good edge retention. When I got them, it was a choice between this set (Caphalon Katana) or the Kershaw Shun series; same steel, but ended up getting 3 more knives for the same price with the Katana. -=Jasen=-

Mmmmm - brisket! http://www.komodokamado.com/forum/viewtopic.php?t=1363 -=Jasen=-

Well, I could not do an entire packers cut (R2D2 smoker is too small, plus Publix only had flats yesterday). It really did turn out surprisingly nice and moist though. I cooked it at 245-250 till it reached 170 internal (then increased to 270 for the end cook) and pulled at 180 internal. Wrapped in foil and let cool for a couple of hours. Moist and delicious! -=Jasen=-

???

Well good, I love the stuff. You inspired me to grill some steaks too this weekend. Naturally I am using the Mojo marinade now - hehe. I agree with their recommendation on marinade times. It is too acidic to marinade long. I like to use the vacuum marinader on it also. -=Jasen=-

Great recipe Sanny, I moved it as I thought it deserved it's own thread! -=Jasen=-

Re: Bump Nope' date=' there's orange zest and orange juice in it. And garlic. lol[/quote'] It was not in your list above, so I was just wondering. I like lemon or lime juice in it too. It is not really authentic, but fresh crushed cilantro is also a nice addition. -=Jasen=-

Very nice! I really like the color choice too - hehe - especially being that is also what I ordered! -=Jasen=-

Re: Bump Did they leave out all the citrus juices on that recipe? I love the stuff on steak or porkchops. I have a brisket on today. Though it is only a flat since the little R2D2 smoker is not big enough for a whole brisket (that and I could not find at the store I went to). -=Jasen=-

OK this is where air control is king. From what I understand, brickets are really made to burn consistent in a set temperature range for the masses. It creates more ash, it is full of binders (and stuff) so it needs to burn off first and it is somewhat difficult to control at lower temps. If you do not have tight air control on a cooker, then you are probably better off with brickets. But if you can control it tight, there is no better charcoal than natural lump (good brands). You will find it will cooks longer than brickets, easy to start (and can cook immediately with it instead of waiting), you can reuse what is leftover, has a wider controllable temp range and creates less ash. -=Jasen=-