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Skiddymarker

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  • Re: High Temp burn off ?

    SkiddymarkerSkiddymarker
    Depending on the egg and hinge vintage, you can simply close the egg, loosen the band bolts and then reposition the dome so it is aligned. Have your significant other or a friend hold the dome in pla…
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  • Re: Smoking

    SkiddymarkerSkiddymarker
    Restricted air flow in a kamado does not require a soak to slow the ignition. Mix the chunks or chips throughout the lump for a long cook. Suggest if you are a WSM or kettle guy, use about half the a…
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  • Re: Quick opinion please

    SkiddymarkerSkiddymarker
    Cooler is ideal as it is easy to clean in case beef slops over the side of the full to the brim DO, and don't use the good towels to wrap it with! This is experience talking here. Enjoy!
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  • Re: Sous Vide vs Reverse sear

    SkiddymarkerSkiddymarker
    If you are going to SV, try skipping the kettle and egg. Light sear in CI skillet, I use side burner or Camp Chef stove. About 30 seconds per side in clarified butter (I cheat on that and use Ghee). …
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  • Re: Advice on How to Reheat for a Crowd...without a Microwave

    SkiddymarkerSkiddymarker
    By the sound of it, the pork is not pulled, as you are talking two chunks. I have reheated a chunk of butt, using the SV set at 165ºF. If the meat is cooked and ready to pull, albeit cold, why not ju…
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