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#1
I get wordy....especially on a full keyboard and pc!
#2
I'm still trying to get used to the changes and things just don't feel the same.  Would love to see a new version of the app come back - not sure that we will.  Still can't figure out how to get from forums back to main info pages and messages. 

On a positive note, your sous vide method looks very solid!  Tasty looking meal right there.
#3
Wow, thanks Bobby!  I may just print this one out... awesome details and looks delicious.
#4
Charcoal Grilling & BBQ / Hybrid posting and grilling
Last post by Gringo - Today at 09:31:23 AM
Easier to upload pics from iPhone to get them on the forum   Then I'll use web browser on the desktop to update post when the app on iPhone hits that time to close down. I know the app is being worked and thanks for that!

Picanha - Sous Vide and Kettle - great pair!
Gave this cut a 3 hour water bath at 132 degrees after just seasoning with coarse salt. I prepped the grill with the extra fat I trimmed and got the flames going which helps not to cook the meat further when I just need a sear.  Seared for 2 mins each side (1min-flip-1min-flip-1min-flip).

Juice, tender and


Sent from my iPhone using Weber Kettle Club mobile app
#5
Hey John,

I've had more than a couple of these One-Touch cleaning kits seize on me or purchased them and they wouldn't move!

I don't know where to get a cross bar but there is a thread here and it was discussed. I know @JEBIV, sold me a few kits for old style sweeps without cross-bar and I think that'll work. He participated in that thread as well, awesome WKC member!  I'll update this post with that thread once I find it. (getting used to Web Version of WKC these days!)

Here's the thread I mentioned above: https://weberkettleclub.com/forums/index.php/topic,51712.msg502130.html#msg502130


I have found that some of them will "break lose" with a few different methods:
1. Heat the grill and spray some cooking oil or rub animal fat on the edges (use heat safe gloves for sure.
2. WD40 on the bottom side of the grill daily for a couple days
3. Angle Grinder (not easy or fun but will get the job done.

Apologies I couldn't help with the cross bar part!

B
#6
Quote from: bamakettles on October 19, 2024, 04:44:08 AMI'm sure everyone will appreciate the carnitas!  I'd be interested in hearing about your method and sauce recipe....


Sent from my iPhone using Weber Kettle Club

Apologies for the long delay in repsonding, @bamakettles, to your note about process/recipe for this cook.  Many excuses (some good and some just lazy) but here is some info on my smoked carnitas cook(s). As you know, traditionally carnitas are pork butt chunks fried in lard. Until 3-4 years ago, I did not know Carnitas were just pork butt and cooked a bit differently; came to find this out when I offered to help a friend at his football party and he said, just bring some carnitas. Story begins there but won't bore you any more.

I usually chunk 8-10lb. butt and then use:

Rub (NOT traditional bbq)
1 1/2 tbsp Cumin
1 tbsp Garlic
1 tbsp Oregano
1/4 cup salt
1/4 cup black pepper
1/2 cup smoked paprika

Easy Marinade
2 Oranges (juiced)
1 Lime (juiced)
8 cloves of garlic (peeled)
1 cup of sweeten condensed milk
1 bottle (12-16oz) Mexican coke - should have Cane Sugar - conspiracies on the coke recipe last few years  :P

Onion Bed
2-4 large onions (sliced for rings)
6 Dried Bay Leaves
1 sliced lime
1 sliced orange
1 cup stock (chicken or veggie) can also use some of the marinade, if you don't put 1/2 bottle of the coke in.
1-2 half aluminum pans

Basic method
Rub the butt chunks with your cumin based recipe and allow to sit an hour
Pour marinade in bag or pot/pan and let sit overnight
Remove carnitas from marinate and let air dry couple hours before ready to cook
Get grill going to about 180-225
Setup bed of onion pan (for later)
Smoke with a fruit or nut wood chunks (Apple has been my go to as of late but works great with pecan or cherry)
Smoke for about 2-3 hours (decent browning all around)
Pull carnitas off grill into bed of onion foil pan and cover to return to grill
Crank heat up on grill to 325
Cook an other 2 hours at 325-350 until tender | Rest 30 mins and then use hand safe gloves to finger "pull"/squish the meat.

Serve with condiments (tortillas, pico de gallo, street corn, cojita cheese, cilantro, 1/4 limes, etc)

I'm not organized so thanks for putting up with scatter-brained thoughts on how I smoke/cook them.

I've also done the recipe and just vacuum sealed and put in Sous Vide for 18-30 hours and then on broil to crisp up skin. Amazing results. Hope that helps!
#7
Hey all,

I have a 2000 master-touch 22.5" (57cm), the damper is debossed with the letters "DD" so I assume its 2000 model. The kettle has been in storage for a year while some renovations were done.

The cleaning kit has seized up, rusted and the damper blades too. I am going to have to drill/grind it out. The ash cather ring is held in place by a metal bar and two retaining tips stick though the ring, which are all then bolted into place... anywhere I can get that retaining bar and the cleaning kit for this particular grill. I can reuse the bar, it is not in too bad shape, if the new H type cleaning kit system will fit?

Any guidance, google searches not yielding anything in the way of parts for the DD.

Best,
John
#8
I remember a few years back when, it seemed to me, Jealous devil was coming out on the market (4-5yrs ago)?  I saw it at a novelty BBQ shop and I bout a bag of briquettes (price but was worth a try). I loved it! but it was like $34 for a 17lb bag.  I then saw the Jealous devil at Home Depot a few weeks later for $29.99/17lb at Home Depot so I bought two bags.  Enjoyed those as well but it was a bit pricey for me and got settled in to B&B Orange bag for the next few years.

I see in the last year JD's prices have come down and they offer XL briquettes and lump on their product line. I also see that they've made their bags 20lbs and are now $18 at least in my area.  Much better deal so I purchased a stock for now.

I'll continue to go between JD and B&B orange bag as my main heating sources.  Also, I have purchased B&B logs (red 30lb bag) for several smokes and one pizza cook. Love the uniformity and long lasting burn on those as well.
#9
Off Topic / Re: No Explanation Necessary.....
Last post by Gringo - Today at 04:03:07 AM
 


Sent from my iPhone using Weber Kettle Club mobile app
#10
I've always used Kingsford briquettes, until recently when I bought a BBQ (from Facebook Marketplace), where the seller included a bag Cowboy lump.  I started buying the Cowboy lump because I had never used lump charcoal before and I thought it was a  nice change.  One huge draw back though, and I am curious if this is common when using lump charcoal, in that when I pour it into the kettle bowl or chimney, I am engulfed in a cloud of charcoal dust.  It gets all over everything, including my Performer table AND myself.  I have to blow the dust off of the table, and feel like I can't sit on my couch after eating unless I change my clothes or take a shower.  Is this common with lump charcoal?