Outdoor cooking and grilling!

Discussion in 'Fanatics Corner' started by GFOviedo, Mar 12, 2018.

  1. mechman

    mechman Senior Admin
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    How big was the butt? I've never had one go that long before.
     
  2. GFOviedo

    GFOviedo AV Addict
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    It was a little over 28 lbs. It went to 17 hours because I fell asleep around 1 am. I woke up at 8 am freaking out it was going to be burned, and it turn out even better than any of the previous ones.
     
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  3. mechman

    mechman Senior Admin
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    Wow! That's huge!
     
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  4. GFOviedo

    GFOviedo AV Addict
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    That’s why she said too!
     
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  5. mechman

    mechman Senior Admin
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    It must have been one of those monstrous hogs! I just bought a butt and I went and looked at it's weight - 6.76 lbs. Granted, I have two kids out of the house at college now so I don't want a big one, but I don't think I've ever seen one larger than 15-20lbs.
     
  6. GFOviedo

    GFOviedo AV Addict
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    I actually had two of them. I buy them from a local farmer that breeds super duper large pigs. I paid about $80 dollars for both of them. One was cooked in the smoker and the other my wife made Chile Verde. I’ve got 6 people at my house and my mother-in-law just moved in as well. Plus we had family and friends over all of the time. We go through a lot of meat!
     
  7. JBrax

    JBrax Senior AV Addict
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    259C3946-4A37-4609-A4C3-EDCEC7541B47.jpeg 2092EB20-5163-4B5C-A9B9-DCA7C2B55D21.jpeg A02FF636-6EE1-4276-83AC-CC7CA5E830E0.jpeg 10E4E583-A8DF-41C1-9749-F7EFD15F1346.jpeg Nothing fancy but no complaints.
     
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  8. GFOviedo

    GFOviedo AV Addict
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    Looks delicious! I had pizza lol.
     
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  9. JBrax

    JBrax Senior AV Addict
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    Nothing wrong with pizza!
     
  10. GFOviedo

    GFOviedo AV Addict
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    True, but I rather have a homemade cheese burger!
    Did anyone noticed Lowe’s had a 4 burner propane grill for $450 on sale? Regular price was $900?
    Those sold out quick!
     
  11. phillihp23

    phillihp23 AV Addict
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    Cook daily on the new grills. Haven’t used the kitchen in two months.
    Some pics I have on my phone... rotiserie chicken, breakfast, and shrimp fried rice....
     
  12. GFOviedo

    GFOviedo AV Addict
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    Nice! I made some carne asada and mango/jalapeño sausages yesterday. No pics though.
     
  13. mechman

    mechman Senior Admin
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    About two weeks ago I ran into a very good deal on a Kamado Joe Classic II. I had to jump on it as I've been craving a return to charcoal for quite some time. Haven't done anything with it outside of smoking some ribs last weekend. While they turned out excellent, I'm still waiting for it to warm up some before delving in fully.

    On another note, my neighbor owns a heating and AC business and we were talking the other day about installing hoods in our garages. That way I could move the KJ into the garage along side the electric smoker. I already have the electric smoker vented to the outside so I don't think it would be too difficult to install a hood where that vent is now.
     
  14. GFOviedo

    GFOviedo AV Addict
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    That’s cool. I still BBQ and smoke during the CA winters.
     

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  15. Sonnie

    Sonnie Senior Admin
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    Just got one of these in... haven't had a chance to try it yet... can't wait.

    upload_2019-2-5_16-51-19.png
     
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  16. mechman

    mechman Senior Admin
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    I'm a big fan of slow cooking steaks for an hour or so and then searing the outside lately. I've slow cooked them in the smoker, the oven and on the grill. I always sear them in the cast iron skillet. Best steak ever!
     
  17. Sonnie

    Sonnie Senior Admin
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    I cook them as fast as I can. The Otto I have cooks them to medium in about 4 minutes, but sears the outside perfectly.

    There is another process I hear is excellent ... called sous-vide. I've not done it, but they are vacuum sealed and submersed in water at the temperature you want them cooked to... say about 135 degrees for medium to med-rare. You can submerse them for two hours and then sear them. I've seen a few videos on doing this and those who have done it claim it's the absolute best way to cook one if you have the time.

    On the other hand... Ruth Chris uses the radiant heat at about 1700-1800 degrees and cooks their steaks in 2-3 minutes... charred perfectly on the outside and juicy and tender on the inside. Similar to what the Otto is supposed to do.
     
  18. thrillcat

    thrillcat Moderator
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    Anyone else take advantage of the short break from the Polar Vortex this weekend and cook outside? I grilled salmon and potatoes on Saturday afternoon, as we went from -30º on Wednesday to 52º on Saturday.
     
  19. mechman

    mechman Senior Admin
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    That sous-vide is similar to slow cooking and searing that I do - get the steaks up close to finished temp and then sear on both sides for about 45secs each.

    Absolutely! I made some ribs in the KJ last weekend and I did steaks last night. We got about 8 inches of snow the other day and we're supposed to get about the same today. And then another plunge to below zero for a day or so. I really need to get a hood installed in my garage...
     
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