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Tubularbells

Anyone else into BBQ?

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1 hour ago, JohnA said:

3 hours in

 

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Wow looks like you may have nailed your first cook! Looks like Hardcore Carnivore rubs?

 

I use a toothpick instead of a thermometer when testing for doneness on beef shorties. As soon as there's no resistance when poking between the bones there done. I reckon they can also be tricky sometimes as there so much fat and connective tissue to render down so sometimes you can get caught out thinking there done only to find there still a bit tough so when in doubt take them over what your gut might otherwise tell you.

 

Are you planning to wrap or are you going to let them ride naked for the duration?

 

 

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Guest JohnA
13 minutes ago, Tubularbells said:

 

 

Wow looks like you may have nailed your first cook! Looks like Hardcore Carnivore rubs?

 

I use a toothpick instead of a thermometer when testing for doneness on beef shorties. As soon as there's no resistance when poking between the bones there done. I reckon they can also be tricky sometimes as there so much fat and connective tissue to render down so sometimes you can get caught out thinking there done only to find there still a bit tough so when in doubt take them over what your gut might otherwise tell you.

 

Are you planning to wrap or are you going to let them ride naked for the duration?

 

 

Yep, hardcore carnivore rub. 

 

i am planning to let them run naked through the duration, been following guga foods method :)
will take them to 205f internal temp then start probing with toothpick till it feels like going through butter.

Will then rest then wrapped in towel for an hour before digging in

 

 

This was at 4 hours and reading 185f

 

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....save me one, looks delicious! xD

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Guest JohnA
5 minutes ago, Tubularbells said:

....save me one, looks delicious! xD

 

hmmm, somehow i doubt there will be any left, but you never know

 

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Guest JohnA

and the finished product, melted in the mouth like butter....

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26 minutes ago, JohnA said:

and the finished product, melted in the mouth like butter....

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Well done, John!

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On 17/06/2019 at 12:06 PM, JohnA said:

only other thing i want to get is either the IKamand v2 or the flameboss like you have.

I've heard the IKamand is dodgey. I'm going to buy this soon

https://smartfirebbq.com/products/smartfire-controller-super-summer-pack

 

Designed by a guy in Melbourne and I've spoken with him via facebook. Nice to get feedback and advice within a matter of minutes. Love the fact it will run off a usb battery pack.

 

I did another pork rib yesterday. I'm finding it hard to get the kids to let cook anything else... 1 rack from Costco will easily feed 6-7 people and has more meat than any other ribs I've seen. THis time added a little balsamic vinegar to the apple juice that I spritz the ribs with before wrapping for 2 hours. Loved it and will be doing again. We almost have enough leftover for tonight, so combined with some corned beef leftovers from Saturday, tonights dinner will be a cinch.

 

My butcher does bags of lump malley root charcoal which is very economical.

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Guest JohnA
9 minutes ago, blybo said:

I've heard the IKamand is dodgey. I'm going to buy this soon

https://smartfirebbq.com/products/smartfire-controller-super-summer-pack

 

Designed by a guy in Melbourne and I've spoken with him via facebook. Nice to get feedback and advice within a matter of minutes. Love the fact it will run off a usb battery pack.

 

Came across this last week as I was researching and also love the fact can run from battery and is local

may be the goer

 

with ikamand I know the first one was dodgy can’t find much on v2

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7 minutes ago, JohnA said:

Came across this last week as I was researching and also love the fact can run from battery and is local

may be the goer

 

with ikamand I know the first one was dodgy can’t find much on v2

I've seen a You Tube private review saying V2 isn't much better.

 

I was going to buy the Smartfire from BBQs Galore yesterday but you get some extras like the carry case by buying direct from the website. I'm currently using the same bluetooth thermostat as you and it's good, but range is pretty limited. WiFi sounds much better. My ribs are a 6 hour cook after prep and stabilising pit temps, so I had to forgo a bike ride yesterday to cook. I'd love to whack em in for the first 3 hours smoking and go and do something else with the family.

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Guest JohnA
3 hours ago, blybo said:

I've seen a You Tube private review saying V2 isn't much better.

 

I was going to buy the Smartfire from BBQs Galore yesterday but you get some extras like the carry case by buying direct from the website. I'm currently using the same bluetooth thermostat as you and it's good, but range is pretty limited. WiFi sounds much better. My ribs are a 6 hour cook after prep and stabilising pit temps, so I had to forgo a bike ride yesterday to cook. I'd love to whack em in for the first 3 hours smoking and go and do something else with the family.

ah bugger, ah well, looks like smart fire it is then, mind you, unless doing overnight cooks, cant see me using it too much, as i found temp is fairly easy to control in the kamado joe.

But its a toy, and we must have more toys :)

 

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41 minutes ago, JohnA said:

ah bugger, ah well, looks like smart fire it is then, mind you, unless doing overnight cooks, cant see me using it too much, as i found temp is fairly easy to control in the kamado joe.

But its a toy, and we must have more toys :)

 

I find some days control is easier than others. Yesterday for us had changeable wind directions so sometimes it was almost fan forced and temps would spike, and then drop to point of snuffing out the fire when I adjusted vents to counter the spike. I believe malley root lump charcoal burns hot so this could be making getting 240-260F more of a challenge. I can easily get 600+F to clean the Kamado out.

 

A tip I learnt the hard way is to keep the top vent slightly open during storage and to have the lid almost down but sitting on the locking mechanism without being locked. This gives just enough airflow to stop mould developing

 

1 of my first cooks was overnight doing pulled pork for a SNA gtg. Worked fine except I had to sleep on the couch to be within Bluetooth range and only had 3 temp alarms thru the night. Still, set and forget may have me doing overnight cooks for family more often.

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If I was in the market for a fan controller for a Kamado id be seriously looking at this one. Thermoworks are one of the best in the business.

 

https://www.grillseeker.com/2019/07/thermoworks-billows-review-airflow-pit-controller-accessory-for-thermoworks-signals-thermometer/

 

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Guest JohnA
9 hours ago, Tubularbells said:

If I was in the market for a fan controller for a Kamado id be seriously looking at this one. Thermoworks are one of the best in the business.

 

https://www.grillseeker.com/2019/07/thermoworks-billows-review-airflow-pit-controller-accessory-for-thermoworks-signals-thermometer/

 

looks the goods mate, doesnt seem you can order the billows just yet though???

 

im in no rush, as dont plan on doing any overnight cooks in a hurry, and do like getting to know how to use the kamado properly first wth controlling temps and trying to keep them steady

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9 minutes ago, JohnA said:

looks the goods mate, doesnt seem you can order the billows just yet though???

 

im in no rush, as dont plan on doing any overnight cooks in a hurry, and do like getting to know how to use the kamado properly first wth controlling temps and trying to keep them steady

 

Yep is straight from the oven so most likely unavailable readily as yet (sorry my bad)  however personally i'd be waiting for this one as I own a  few Thermoworks products  and all perform flawlessly day in day out.

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When you want to go to the next level what do  you do? Us HiFi tragics know this all to well and I suppose an equivalent analogy in the HiFi world would be to upgrade your power source so I suppose the BBQ equivalent would be to upgrade your kitchen or in my case build a dedicated one right next to the smoker.

 

Looking at the space under the house I was thinking "yeah I could squeeze in a decent prep area"  and so it began...

 

 

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looks commercial grade :thumb:

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Love your passion TB 👍

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I'M impressed, TB. Seriously impressed.

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What SM said.

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Wow, things you find on a Hi-Fi site 

 

My brother has lived in the U.S. for 30 years the last 20 in Austin. Not only did he turn me onto Gary Clark Jr & Gran Centenario but smoked goods from his UDS, I was hooked and I've rusted out 2 off sets in my quest for F-yeahness.

 

tried all the usual suspects but must say Boston Butt is up there with my fav's, I use American Oak (not Mesquite) it's very subtle on the pork but I go hard with the smoke for the first two hours, spritzing with a 50/50 mix of apple juice and cider vinegar every 20min then let it go for the cook. I take it through the stall and around 165 transfer to an aluminium baking dish and wrap. Pull it out at 203 and rest for at least an hour. I like to pull half and mix the juice from the pan through the meat, serve with a Memphis slaw on a bread roll. 

 

also so a fan of the 24h rub - no mustard, some baby backs and a small shoulder 

 

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For me the magic happens the following night with the other half so many dishes to explore 

 

Quesadilla's with mango chilli salad

 

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Carnitas on the simmer, this is the money, render down to a gooey goodness and serve on soft tortilla's

 

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My last cook I tried a veal shoulder bone in 

 

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Marlo is always keen to help

 

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The flavour was good but some of the meat was a little dry - still got eaten 

 

The smoke up before the veal. I went to my "go to" butcher and he had no Boston butt, I normally get him to remove the fat cap, saves a bit of time and he weighs the cut after removing so you save a bit of coin too. Anyway he had a full pork shoulder with the bone removed, knowing nothing about it I trussed it up tight as I could and followed the same strategy as mentioned above

 

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came out just as moist, I decided to slice and chop instead of pulling 

 

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didn't read the entire tread but did anyone mention how the humble fat sausage transforms, that first bite explosion takes some beating, I always throw some on at the end of the cook.

 

Here's me and Mo, I'm the skinny white guy

 

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Edited by Powerglide

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On 03/07/2019 at 4:18 PM, Tubularbells said:

When you want to go to the next level what do  you do? Us HiFi tragics know this all to well and I suppose an equivalent analogy in the HiFi world would be to upgrade your power source so I suppose the BBQ equivalent would be to upgrade your kitchen or in my case build a dedicated one right next to the smoker.

 

Looking at the space under the house I was thinking "yeah I could squeeze in a decent prep area"  and so it began...

 

 

20190516_115348.jpg

20190626_175641.jpg

20190526_205256.jpg

20190702_124209.jpg

20190607_195259.jpg

20190702_085101.jpg

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As much I thought church at you place would be a ticket to heaven, maybe the right path to take is downstairs, nice set up I bet satan uses an open pit.

 

the best set up I've seen was just out of Nashville, the Loveless Cafe,. I got to talkin to the dude and he invited me back to the inner sanctum. The BBQ was a massive horizontal brick chamber with stainless sliding doors on the front. Heat source was at one end, fed from the outside with a chimney at the other end, controls were the same as any offset, couple of chokes, each end. The major difference was, because this thing was 12ft long the temp was different the further you got from the heat. 

He had brisket furthest away then pork then chicken in the same chamber was an open grill for finishing ribs glazed ribs, if that was you go.

It was about 2 hours before service, we had gone there for breakfast, but the guy cut as samples of everything, he had a couple of combi proofing ovens on the go, I was Mr Questions and he pulled out a deep roasting dish of St. Louis short ribs, they had been cut removing every second rib, so one rib meat on both sides, he blind tested us on the flavour profile and I knew it but couldn't put my finger on it.

This is what he'd done, smoked as per normal to 90% done, cut them like I explained then jammed them in the dish standing up, he had a shhh load of them, then he covered them with a thick layer of watermelon and stuck them in the Combi for a couple of hours. These ovens are connected to water and atomise the air, but he reckons you can do it on an offset just cover with foil, like I clutch my pork. 

 

He was a cool dude and came to breakfast with us, they smoke/cure their own country ham and bacon. If you get the chance go there 

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Just for the 2 of us.
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2 hours ago, Powerglide said:

As much I thought church at you place would be a ticket to heaven, maybe the right path to take is downstairs, nice set up I bet satan uses an open pit.

 

Funnily enough this resides directly below the church (fate maybe?) :devil:

 

So says the sticker on the entrance 

 

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Heres a long shot of the war zone (you can see the church windows above)

 

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Got the ceiling painted.

 

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And began the tiling a few hours ago

 

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I was looking for some shots of the loveless BBQ pit and found this, George was a guy we had breakfast with 

 

 

I got a few things wrong with the watermelon recipe 

 

 

 

I must have been to 20 BBQ joints over the southern states and they all put out good food, I just like the way this pit is set up, a free standing shack that you could easily replacate if you had the space. 

 

The open pit at Salt lick is pretty special, I had a chuckle as the pit master mopped with a full size mop and bucket - everything is big in Texas 

 

IMG_0466.thumb.PNG.ba5a9072f6db933548ecab27b89fa9d3.PNG

 

 

Edited by Powerglide

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Guest JohnA

Reverse sear on this 1.2 kilo baby 

 

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