The Grill and BBQ thread

[JCHateSteve]

Let me know what you think. It's the same cut as a boston butt...just cut in "steaks" across the bone.

What temp did you take them to?

 

[NEVolFan]

Check out what arrived on the same UPS truck yesterday from SRF and Simpson's meats. (SRF: 2 slabs of Kurobuta spares, 2 Picanhas, a 3.2lb. rib-cap...Simpson's: 6 Prime NY Strips, 2 containers of 'minner cheese, Chimichurri sauce, and their S&P rub)

View attachment 269967

I try to order from SRF a few times each year... expensive, but the quality is there.

 

[JCHateSteve]

Pretty tasty.

 

[JCHateSteve]

Here's the final product on the Kurobuta spares. Didn't quite need 6 hours. Probably could've gone 2.5, 2, 30 minutes, but the flavor was incredible. I seasoned with Fox Bros. BBQ rub (out of Atlanta), along with a mild sprinkle of Dizzy Pig's Peruvian-ish and used Fox's sauce for a light glaze.

View attachment 270022

Well it smokes good. Did you use the app at all?

 

[Boca Vol]

What temp did you take them to?

Similar to a butt....195ish

 

[JCHateSteve]

Similar to a butt....195ish

Do they usually stall? They seemed like they stuck at about 150 for like 2 hours. I'm used to a butt doing that. Never seen such a small cut do it though.

 

[Boca Vol]

Well it smokes good. Did you use the app at all?

I did not. I'm still moving into my new place and I've never used an app when cooking so I put that on the "back-burner".....that's bad!

 

[Boca Vol]

Do they usually stall? They seemed like they stuck at scout 150 for like 2 hours. I'm used to a butt doing that. Never seen such a small cut do it though.

I usually cook them at 275-325 to push through the stall. They looked great! What temp did you pull them?

 

[JCHateSteve]

I usually cook them at 275-325 to push through the stall. They looked great! What temp did you pull them?

165. They were really good actually. I was doing them at 225 though. I might crutch them next time.

 

[Boca Vol]

165. They were really good actually. I was doing them at 225 though. I might crutch them next time.

They looked great! If they taste great, that's all that really matters. I love cooking those on a smoker, in my Foodi, etc. You really can't screw them up.

 

[JCHateSteve]

They looked great! If they taste great, that's all that really matters. I love cooking those on a smoker, in my Foodi, etc. You really can't screw them up.

The flavor was there for sure. I was afraid they were going to dry out if I kept going at 225. I'll probably try them at 250 - 275 and crutch at the stall. We'll see what that does. It's not like they cost much. Might as well experiment.

 

[Boca Vol]

The flavor was there for sure. I was afraid they were going to dry out if I kept going at 225. I'll probably try them at 250 - 275 and crutch at the stall. We'll see what that does. It's not like they cost much. Might as well experiment.

There you go...the good news is they are so inexpensive you can experiment until you get them where you like them. Smoke them , then wrap would certainly keep the moisture in. Take 'em then sauce 'em and let it set. Boom!

 

[UT_VOLS13]

Let me know your thoughts. I love using the Joetisserie.

What all have you done with your Joetisserie?

 

[ninerplaya57]

What all have you done with your Joetisserie?

I’ve done chickens, pork loins, boston butts (I slice them after instead of pull them), a whole filet (I have to work on steaks on the kamado because it got way too much smoke for my liking when I did it), I have it on my list to try doing a prime rib and also try pineapple.

 

[Boca Vol]

I’ve done chickens, pork loins, boston butts (I slice them after instead of pull them), a whole filet (I have to work on steaks on the kamado because it got way too much smoke for my liking when I did it), I have it on my list to try doing a prime rib and also try pineapple.

Do you slice the whole thing or just the money muscle?

 

[UT_VOLS13]

I’ve done chickens, pork loins, boston butts (I slice them after instead of pull them), a whole filet (I have to work on steaks on the kamado because it got way too much smoke for my liking when I did it), I have it on my list to try doing a prime rib and also try pineapple.

Thanks, pineapple sounds interesting.

 

[ninerplaya57]

Do you slice the whole thing or just the money muscle?

Whole thing. You just need to cook it to a lower IT. If you’re slicing the whole thing you don’t want the IT over 185.

 

[ninerplaya57]

Thanks, pineapple sounds interesting.

I’ve seen them done a variation of ways but this one looks interesting.
Fireball Pineapple Grilled on Rotisserie and Caramelized
If you’re ever looking for ideas Kamado Guros is a good website to look on. Also if you google John Setzler you will find a ton of tips/tricks/ videos and recipes. He started off reviewing different types of smoking and grilling equipment and then started doing how to videos and recipes and then kamado joe hired him to be in charge of all their videos. Dude is incredible when it comes to anything about the Kamado. He answers questions on the Kamado Guru website as well.

 

[UT_VOLS13]

I love gadgets and this thing looks cool.

Arteflame Griddle Grill Inserts for Green Egg / Kamado Style Grills, Solid Steel. Made in the USA and designed to last a lifetime.

 

[Boca Vol]

Whole thing. You just need to cook it to a lower IT. If you’re slicing the whole thing you don’t want the IT over 185.

That makes sense. Thanks!

 

[UT_VOLS13]

For anyone that has done a tri tip, I have never done one and could use some tips. I have watched a few videos and most say season like a steak or brisket and reverse sear

Did you ever do that tri-tip?

 

[volfanjustin]

Did you ever do that tri-tip?

I haven’t yet, will do one day this week. Made my first ever successful brisket yesterday

 

[UT_VOLS13]

I haven’t yet, will do one day this week. Made my first ever successful brisket yesterday

Nice, did you do a packer of flat?

 

[volfanjustin]

Nice, did you do a packer of flat?

The local butcher only had the point yesterday so I got it and that’s the only way I will do one going forward probably. I can’t ever get the point and flat cooked evenly when I do a full one

 

[UT_VOLS13]

The local butcher only had the point yesterday so I got it and that’s the only way I will do one going forward probably. I can’t ever get the point and flat cooked evenly when I do a full one

I got this rig and for some reason when you get the brisket high in the dome it seems to do the trick on a packer brisket?

Adjustable Rig Oval/Half Grid Combo - Big Joe