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Re: OT - What are you doing right now?
pretty clever hiding a TV on top of the woodpile!Buckwoody Egger said:
”Honey I’ll be out in the back stacking wood!”
JohnInCarolina
6 ·
Re: OT - What are you doing right now?
@SamIAm2 said:
If you want good neighbors, be a good neighbor.
So true. Words we try to live by. We actually had a major storm roll through here Saturday. Haven’t had power since then. Many with property damage and there have also been some fatalities. Lots of mature trees downed - some uprooted. In the aftermath of the storm, we checked on the four neighbourhood properties whose owners we knew were away and updated them. Reported bad news to some (photos below). Have helped neighbors cut damaged branches with a manual pole saw, have offered use of our (borrowed) generator and shower, have stored items in our freezer and have watched their children. We have also received help (coffee! 🙂) and also had my daughter spend an hour in our elderly neighbours’ yard last night as we caught our breath and enjoyed a drink on the deck. Community truly matters!
A special thanks to @nolaegghead for some much needed generator advice. You are generous in all kinds of ways.
enjoye
Re: What Are You Chef-ing Tonight, Dr?
Huli Huli chicken thighs with coconut ginger rice and Lima beans.
Pulling off the last one
TideEggHead
5 ·
Re: OT - What are you doing right now?
You are a stand-up neighbour by all measures. To take on home repairs in someone’s absence is truly generous. Remind me to invite you to watch my home when I am next away. (I’ve always had a hankering for a second level on our home. Just saying.)SamIAm2 said:My egging neighbor and his wife are in Kentucky for their grandson's high school graduation. I am taking care of their boxer; feeding, playing with him, letting him out, and cleaning up after he is done in the yard.
Saw water coming out of the ground by their laundry room/tool room while the boxer was inspecting his lawn. The area has loose stones over weed mat on top of Florida sand so I pulled the weed mat and stones back. Dug down by hand to find the water leak. There were two irrigation lines side by side next to the house concrete foundation. The leak was in the pipe furthest from the house wall. Turned off the irrigation system and let the water drain thru the sand.
Neighbor had a piece of 3/4" PVC pipe but no couplings for 3/4".
So off to ACE to get some couplings, PVC glue, and cleaner. Pipe fixed.
Old thin wall PVC irrigation system. Think someone with a trowel might have done this damage.
Ran the zone for that pipe before covering it up; no leak in the repair. Yes, I looked. That is cool deck the neighbors just had put around the pool.
New
Old deck and the boxer.
All back together.
Re: What Are You Chef-ing Tonight, Dr?
Split this beautiful 2.5"x2" 16oz ny strip with Mrs.C We compromised with 132° ; she calls it medium-rare, I call it medium, so she doesn't think it can moo. 
MasterC
8 ·
Brisket learnings/tips from a recent side by side experiment
I learned a few things from a recent brisket cook I did with a large egg and a classic kj side by side that I thought I'd share, video if you're like me and prefer audio/visual vs. text https://youtu.be/z2ZfSmtOu54
Spoiler, as for the blind taste test I couldn't tell the difference nor could my neighbour who's large egg i borrowed. My large egg and the mini from @lkapigian are still happily in service at the cottage up north and my other large and minimax are at my brother in-laws, but that being said its been a while since I've gone back to the egg for a brisket vs. some recent experiments on the Joe that have modified my approach.
Key points in the video and that are transferable regardless of Kamado brand
1) 250+ tastes better than a fire sputtering along below that
2) Overnight dry brine, if you're not already doing it add your rub/salt the day/evening before and let it sit uncovered. retains more moisture weight when its all said and done and it gives you time for learning #3. Rub is 40% fresh cracked black pepper 15% Lawry's, 25% diamond kosher crystal salt, 10% garlic ... fresh pepper makes an appreciable difference
3) if you prep the day before, toss your timings in a pot... add 2c of water and simmer for 2-3hrs until the water is gone and all thats left is tallow. strain off the crap and inject the briskets fat back into the flat. this upgrades a choice to the same results as prime for less $$ (not in this particular video)
4) the same setup for pizza works great for low and slow (two sets of deflectors). I call it double indirect but its the same as pizza has always been where we don't want to overdo the bottom without having time to finish the top. i used each grill spec'd out to the exact same price so the egg was not double indirect in this video but this would have solved the slightly overdone bottom
5) adding smoke mid cook. the KJ has a removable ash drawer that makes it easy to toss in wood chips and slide it back in, but tossing in some to the bottom vent and shove them under with the ash tool worked just as well. the next day these were gone / turned into charcoal from hot embers falling down... compared to opening the dome and removing everything this is a great way to add smoke all day in a kamado
6) fat cap up. always used to do down, but side by side to my offset briskets this is missing the benefit of a properly rendered fat cap vs. it being mush on the board when you slice.
7) foil boat works better on a bottom heat source grill like the egg than any other i've tried it on. lets the top bark continue to develop, protects the bottom from over cooking, collects some tallow you can pour back over for resting, shortens the cook time... i avg about 10f per hour gained in a boat so if we are 160, boat = 4 hours until getting close to probe feel
Have a great memorial day weekend
Spoiler, as for the blind taste test I couldn't tell the difference nor could my neighbour who's large egg i borrowed. My large egg and the mini from @lkapigian are still happily in service at the cottage up north and my other large and minimax are at my brother in-laws, but that being said its been a while since I've gone back to the egg for a brisket vs. some recent experiments on the Joe that have modified my approach.
Key points in the video and that are transferable regardless of Kamado brand
1) 250+ tastes better than a fire sputtering along below that
2) Overnight dry brine, if you're not already doing it add your rub/salt the day/evening before and let it sit uncovered. retains more moisture weight when its all said and done and it gives you time for learning #3. Rub is 40% fresh cracked black pepper 15% Lawry's, 25% diamond kosher crystal salt, 10% garlic ... fresh pepper makes an appreciable difference
3) if you prep the day before, toss your timings in a pot... add 2c of water and simmer for 2-3hrs until the water is gone and all thats left is tallow. strain off the crap and inject the briskets fat back into the flat. this upgrades a choice to the same results as prime for less $$ (not in this particular video)
4) the same setup for pizza works great for low and slow (two sets of deflectors). I call it double indirect but its the same as pizza has always been where we don't want to overdo the bottom without having time to finish the top. i used each grill spec'd out to the exact same price so the egg was not double indirect in this video but this would have solved the slightly overdone bottom
5) adding smoke mid cook. the KJ has a removable ash drawer that makes it easy to toss in wood chips and slide it back in, but tossing in some to the bottom vent and shove them under with the ash tool worked just as well. the next day these were gone / turned into charcoal from hot embers falling down... compared to opening the dome and removing everything this is a great way to add smoke all day in a kamado
6) fat cap up. always used to do down, but side by side to my offset briskets this is missing the benefit of a properly rendered fat cap vs. it being mush on the board when you slice.
7) foil boat works better on a bottom heat source grill like the egg than any other i've tried it on. lets the top bark continue to develop, protects the bottom from over cooking, collects some tallow you can pour back over for resting, shortens the cook time... i avg about 10f per hour gained in a boat so if we are 160, boat = 4 hours until getting close to probe feel
Have a great memorial day weekend
