mk1

Re: Bronze Behemoth Game On! 2 Just saw the fish stix pic with the 1996 Cos D'Estournel St. Estephe.... Outstanding!

Re: Brisket Pic and help request BURP!

Re: Temperature Controllers Thanks, definitely good to know. Being relatively new to this I have brought mine up to a lower temp first, and have not walked away until I felt it was stable. Bullet dodged I guess.....

So here is my raw newly aquired whole brisket. I have never cooked one. I have read numerous threads on high versus low heat. Any body want to tell me their favorite way including seasoning and serving? It is 12.5 pounds. Please give me a guess as to length of cook too. ( for planning purposes) thanks in advance

Re: NJ-style pizza crust Just another vote for this recipe working! made a large batch and made more pizzas after refrigerating the dough overnite...it might of even been better. Made super thin crust at 550

Re: Temperature Controllers Can't comment on the stoker, but my DigiQ coupled with Dennis's KK CoCo char has held temps to a single degree on several overnight low and slows. I woke up a couple of times one night to check (my first cook). It is hard to imagine better temperature control. Also it is very simple to use. HTH

Re: Poll - Main and lower handle position/placement I bent mine in at your advice and i am quite happy......

Re: Charcoal basket - Sear grill modification GOOD! now make me one already....

Happy New Year!To All!

n67032 n67033 Re: drybag dry aged meat project dry aged 25 or 26 day xmas grass fed roast pics for your drooling pleasure!

Re: drybag dry aged meat project Final comments on the trial. the meat is very good, but the weight loss is significant. Both the cheapo grocery store meat and the grass fed benefited. Both in flavor and texture. Starting with large dimension meat is essential to maintain volume. I do not know if I could do this without the bag, as I have not tried. But most sites don't recommend going more tha 3 weeks in cheesecloth. In the drybag 3-4 weeks seems as long as needed to get the desired effect. You do still have to carve away skin/rind. The manufacturers website seems to give an accurate portrayal.

Re: Komodo Kamado is #1 on Google for Kamado! I get KK first and Wikipedia second.....

Re: drybag dry aged meat project Various places....I am trying the U.S. Wellness for this experiment. We have some in north Florida too. I have tried Slankers, but was not that thrilled.

Re: drybag dry aged meat project well, I cooked them tonight and they were very good. Nice flavor and very tender. And this was just regular Publix ribroast that I tried first . I will be making a 4 bone grassfed roast that has been aging alsmost 4 weeks for xmas dinner.

Re: Merry Christmas & Happy Holidays from myself and KK. Thank you Dennis! Happy Holiday to you and yours.... And to all of the forum members for creating a nice place to learn and share.

Re: drybag dry aged meat project I think you always need to trim the rind as it is dry, this is why they do not recommend aging heavily trimmed meat. The bags are a semipermeable membrane to let water out and gas in, but avoid off contamination by other things in a nondedicated meat locker. It allows aging out as far as 45 days, which I don't think is advisable with a cheesecloth wrapped technique (from my reading) Unfortunately my kids all got the flu yesterday so I didn't get to cook the steaks last night......

Re: drybag dry aged meat project interesting....

Re: drybag dry aged meat project LOL those are pre sealing for the deep freeze! (post-aging) The vac sealer on 30/5 for regular sealing works great! I use the 7 for the special drybags. The only issue is the need for a large enough bag so the strip to be sealed lays smooth with no folds or major wrinkles. It is recommended that you observe the bag for 10-15 minutes before freezing to verify no leakage.

Re: drybag dry aged meat project The vac was set on 30 seconds vacuum and 7 seconds seal. The fridge holds a range of 34-38 degrees. Having steak tonite!

Re: Sweet Flavor.. I think it adds a subtle sweetness to everything....

well I decided to give them a try since we got the chamber vac sealer..... I have a back fridge that doesnt get opened much. I first put in an over trimmed store bought boneless rib roast while I waited for my subprimal grassfed meat to arrive. One thing is clear. There is weight loss from water and trimming. Also, the meat has no off smell even after 21 days. I think the bigger the chunk you do the better. Also my dog seems to really like the trimmings! I will report back after I cook some of these.....

Re: Poll - Main and lower handle position/placement

Re: Butts over Butts Advice Needed I recently cooked 2 butts, top stacked at 225 grate temp per guru. They were about the same size and the top one finished 1.5 hours faster. I just put the meat thermometer in the upper one and wrapped and put it in a cooler when it was done. Moved the thermometer down and was good to go.

Re: Xmas party Butts I soaked them for several hours in a brown sugar salt vinegar garlic Ice bath. The rub was a mixture of white and brown sugar, salt, cumin, paprika, pepper, chili, garlic, and onion powders. Cooked at 225 for 14.5 and 16.5 hours. One weighed 8.5 pounds the other weighed 10.5. Both were cooked to an internal temp of 195.

I cooked 2 bone in butts and 2 whole beef tenderloins for my ofice staff yesterday. In the party excitement I forgot the pics of the beef ( I know, I know)