John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I did some pulled beef yesterday that came out great. I forgot to take a picture after I pulled it but here is the finished product. I used the KJ Jr. She went 9 1/2 hours on one load of fuel. Not bad for that little cooker.
I also SV'd a ribeye for lunch today. It was excellent. Then I used my new GGs on the KEG to sear it up. I delveoped an excellent crust on this one from the griddle side.
The Bill of Fair at the Johnston House Sunday Night! Includes a Stuffed Pork Loin Roast (Sharp Cheddar & Cream Cheese, Bread Crumbs, Bacon Bits,
Green Onion, Parsley, Thyme, Chopped Garlic, Chopped Mushrooms and Kosher Salt & Tones Rest Grind Pepper) in a + 3 Lb. Butterflied Pork Loin slathered with Wishbone Spicy Honey Mustard Salad Dressing! The Loin was Rolled & Tied With Butcher Twine, Bacon Slices were Laced over the Loin
and Staked in Place with Toothpicks! Jack Daniels Old #7 Pork Rub, Kosher Salt, Tones Black Pepper was applied to the entire Ext of the Roast and the
Wishbone Spicy Honey Mustard Salad Dressing was Brushed On the Entire Roast! The Roast was put on the Weber with the S 'n S, Drip & Griddle, the
BBQGURU DigiQ DX-2 Temp Control, the Cook was Monitored with The FireBoard and iPad! Slightly over 2 Hrs @ +- 320*F! Note the Grill Temp Spike
at the Start of The Cook, Some Dumb S--T Doesn't Know How to Close the Lid on a Weber! The FireBoard woke me Up! Also note I used a Probe to Monitor the Ambient Temperature! The Third Probe Monitored the Roast Temp! The DigiQ Grill Temp ran Fairly Consistent! All 'n All, a Succesful Cook
judging by the Hungry Hounds Snarling Across the Table!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
RonB, Spinaker, Thanks Ron I've got to get Lucky Once in Awhile! Spin, I am still trying to get it to do What I Want, When I Want! But I am Totally Impressed Todate! No Buyers Remorse Here!
From a Backyard Cremator in Fargo ND, Dan
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
BF is a sticker for rare (me too), I believe we did them at 130F for an hour. Gonna try 1 1/2 hour next time, same temp. I didn't measure temp since he did the cooking, so I'm not sure what the final internal temp was. The chops were about an inch thick, maybe a smidge more. Meat was very tender.
Fired the PBC and ran some St. Louis style ribs and a chicken. Remembered to snap some pics before eating this time since I decided to take some with the traveling bday hat.
One rack of ribs kissed the fire a little more in the PBC so the bottom got sacrificed but everything turned out tasty!
Today is my wife's birthday. She is getting her requested dinner tomorrow (this goes back at least 6 years) (it's a cast-iron skillet dinner so I am not going to post it), nevertheless, I didn't want her to eat leftovers on her actual birthday. So....
Asian Pork Loin with an Asian-veggie stir-fry:
The pork loin was dry-brined a day in advance. It was then sprayed with some cooking (PAM - Olive) oil and hit with an Asian rub. In a spice grinder I added: coriander, allspice, peppercorns and a few peanuts. Once that was a powder I added powdered cloves, ginger, cinnamon and a little bit of cayenne. This was the rub.
The pork loin was cooked in the Weber Jumbo Joe (I got it for Christmas and absolutely love this little cooker!) with a small chunk of apple wood.
I made a sauce consisting of: Hoisin, soy sauce, rice vinegar, peanut butter, homemade hot sauce - all vigorously whisked together.
In a cast-iron skillet the veggies were sautéed in sesame oil. Once they softened snow peas and some of the sauce I made were added.
This is the pork loin, in the Jumbo Joe, before the sauce was glazed...
This is what it looked like after it came off the cooker, fully glazed:
It's Friday so I'm cooking. Unfortunately right now only water all my grates cam in so doing a trial run and burn the oil off of the charcoal grate on the new kettle. Getting up at 3 to do some ribs and try out the new piggy q
Great tool!! I really like it! I like it so much I just bought 2 more. One for the country house and one as a gift to a friend. Like most great things it is totally simple.
Ran a pork butt through the Weber kettle with SnS on a rainy CA day. The meal was a casual lunch for a small Meet-Up discussion group. They were surprised to be fed. Had one vegetarian in the group that I was unable to convert - his loss! Menu was pulled pork sliders, potato salad and chips with plenty of left overs for Food Saver vacuum pack freezer meals. This six pounder took 12 full hours holding the grill temp to 220*-245*. Apple wood smoke.
Cross section before pulling. Photo doesn't convey how juicy it is...
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I did a test run on some rub I picked up the other day. Its called Simply Marvelous BBQ, Sweet Seduction. It has a bright yellow/orange color to it. Its defiantly sweet but not overly sweet. I would give this one a "B". It was a solid rub but nothing about it blew me away. It was a pretty simple rub, just not so marvelous. I used the KJ Jr with some Rockwood Lump and some Hickory chips.
Everything came out well. She ran a little hot tonight, 300 F. And you can see it on the bark, but the meat was moist and tender as can be. Nice little cook. More ribs to come tomorrow. Only, the KBQ will be getting the nod.
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