ckreef Posted January 19, 2017 Report Posted January 19, 2017 8 hours ago, MacKenzie said: That is the good thing about our summers, it us never too hot to grill. What are you talking about "too hot to grill". I never heard such a silly thing. A cold beer solves that problem. 3
MacKenzie Posted January 19, 2017 Report Posted January 19, 2017 (edited) I have read posts from folks in the south who would rather stay indoors with the AC on than go outside in the heat to grill, that's what I'm talking about.:) I should add it would be a foggy Fri. before I'd cook my grilling foods in the house.:) Edited January 19, 2017 by MacKenzie
ckreef Posted January 19, 2017 Report Posted January 19, 2017 We need to take their BBQ card away from them. 1
MacKenzie Posted January 19, 2017 Report Posted January 19, 2017 (edited) They maybe playing with only a half a deck as it is. Edited January 19, 2017 by MacKenzie 2
tony b Posted January 20, 2017 Report Posted January 20, 2017 On 1/18/2017 at 9:54 PM, MacKenzie said: That is the good thing about our summers, it us never too hot to grill. No such thing! That's why we invented Gin & Tonics!
tony b Posted January 20, 2017 Report Posted January 20, 2017 While it's not G&T weather here, yet, I can enjoy the barrel-aged beers at the local brewery in the meantime! A new release every week in January. This week was a Strong Scotch Ale finished in a Heaven Hill bourbon barrel. 1
MacKenzie Posted January 20, 2017 Report Posted January 20, 2017 That must have been very very tasty.
Aussie Ora Posted January 20, 2017 Report Posted January 20, 2017 I nice light refreshment helps with the heatOutback Kamado Bar and Grill
FotonDrv Posted January 21, 2017 Report Posted January 21, 2017 On 1/18/2017 at 7:38 PM, dstr8 said: I had the fortune/misfortune (long story :D) of living in Monterey for almost 2-years. I've lived all my life in 4-season climates and never thought I'd be a coastal lover but oh boy do I hate summer and winter now (back in 4-season Reno) . And miss the Central Coast! But I still love cooking on my KK ... actually much more so in our winter than our hot hot summers! Carmel is hard to beat when it comes to climate. From San Simeon to Monterey it is a slice of heaven. 1
Firemonkey Posted February 4, 2017 Report Posted February 4, 2017 I decided to try the pink paper wrap trick 2/3 of the way through the roast/smoke (pecan chips). What was your verdict on the paper wrap? I'm doing a brisket flat tomorrow, and planning to try wrapping in paper when it hits the stall. Going to try the paper just for something different, but will use a grocery bag with the bottom cut out to see if it's worthwhile before I order a big roll of paper.
dstr8 Posted February 4, 2017 Author Report Posted February 4, 2017 (edited) Wrapping the ribs increased the meat's moisture and tenderness. But I prefer the bark of not wrapping and more traditional "chew" for the meat texture. If you like tenderness over a drier "chew" then you will like ribs that have been wrapped. My SO preferred the wrapped and I preferred no wrap. I will probably do one of each for the next time I've only done one brisket using the pink paper wrap ala Franklin's. I'll continue to do briskets this way. It resulted in a good bark but increased moisture which for brisket, works for me. Edited February 4, 2017 by dstr8
Firemonkey Posted February 4, 2017 Report Posted February 4, 2017 Thats what I was hoping on the brisket. I'm with you on the ribs, I like a good bark and slight chew. Tried foil once and hated the mush.
Pequod Posted February 4, 2017 Report Posted February 4, 2017 I wrap my briskets in butcher paper once it hits the stall and the bark sets. Works great.
tony b Posted February 6, 2017 Report Posted February 6, 2017 Pink butcher paper only on briskets, never ribs or butts.
Aussie Ora Posted February 8, 2017 Report Posted February 8, 2017 After nearly 3 years of kamado cooking I have never done a brisket but the amount of advice and different ways has had me thinking it's time to do one Outback Kamado Bar and Grill
tony b Posted February 9, 2017 Report Posted February 9, 2017 GO FOR IT!! Despite a lot of hype about how hard they are do to well, it's really not that hard if you follow Franklin's best advice - get the best quality cut of meat you can afford. I generally only do Prime grade anymore. So much better than Choice or even Angus. Haven't shelled out the coin for a Wagyu yet. I also follow his method of wrapping in pink butcher paper after the stall (around 170F) for the rest of the cook. Target IT is 203F. Wrap brisket (still in butcher paper) in AL foil and a beach towel, then into the cooler for at least an hour. You will be amazed! 1
Aussie Ora Posted February 9, 2017 Report Posted February 9, 2017 My local butcher just sold a +9 wagyu brisket think it was like $300 AU maybe I should one of those to start off lolOutback Kamado Bar and Grill
