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  1. krj

    Catering food

    I recommend not trying to heat food with sterno, it'll take forever as they are meant to keep things warm. Will people be eating at 3 or will it be longer? Also, how much food are we talking? If it's not a ton of food, I'd heat it to serving temp toss it in a towel lined cooler and take it that...
  2. krj

    Anyone here know about BBQ Grills/Smokers?

    I'm not going to knock any of the cookers on you list, but for me if I was only going to have 1 solitary cooker to smoke AND grill on I would go with either a 22" Weber Kettle or 26" Weber Kettle. There's a plethora of add-ons you can get for these cookers, from rotisserie kits, digital...
  3. krj

    Fireboard 2 Drive

    I love my Fireboard 1. I use it on my monster gravity feed for catering/vendor cooks as well as my WSM for personal stuff. Hopefully at some point this year I can afford to upgrade to the 2 with drive. I'd like to go to the Pro, but I'm not sure I'm ready to switch over to the thermocouple...
  4. krj

    BBQ Snobbery

    Throw in a dewalt(or whatever brand) battery pack with a AC adaptor to run it. OT: As other's have stated, there could be a myriad of reasons why they don't allow it. Could be to maintain the "authenticity" or it might be as simple as not wanting to supply everyone with power. As far as the...
  5. krj

    PSA: Check you equipment!

    Well I forgot to look at the time, but I'm pretty sure my ribs and loin we done after like 2 hours. I didn't end up feeding any of it to the family because that heavy smoke was just off putting. Let the GF taste bit of chicken so I could give her an example of what I was having a hard time...
  6. krj

    PSA: Check you equipment!

    Yea I plugged the bad probe in to see how it compared to my ambient according to my phone and it was within 5 so I was okay sure. But apparently in this case that probe won't register over 215ish.
  7. krj

    PSA: Check you equipment!

    Yea I'm trashing this one for sure. This cook is definitely messed up and isn't gonna turn out great. Put on a bunch of boneless chicken thighs for lunches, a slab of spares and a half a loin. Just pulled the thighs after an hour, pretty numb mouth feeling from such a heavy smoke rolling. Loin...
  8. krj

    PSA: Check you equipment!

    Just a friendly reminder to always check that your equipment is in good working order. Decided to fire up the WSM this morning, got her up and going and couldn't get the temp to come up. I wasn't going to use the fireboard drive today, but without thinking I rigged it up cuz I'm sleep deprived(2...
  9. krj

    Lawry’s seasoned salt rub?

    7 containers in that box? Unless you season absolutely everything you cook with it from today until your grandkids have kids, or you own a restaurant, I don't think you will ever go through all of that. I'd say spread the love around to your neighbors, or find out how much it'd take to ship it...
  10. krj

    I can't cook chicken thighs

    I'm sure you meant rubbery chicken skin, not the actual thigh meat. I'm not sure how anyone could ever turn a fatty piece of chicken thigh into rubber :P As the others have pointed out to get crispy skins you need higher temps. If you're interested in bite through skin take a look at how...
  11. krj

    Want to use old bay just not sure where

    Old bay is a very versatile blend, and it really should be as widely as Lawry's. Unfortunately people just kind of shove it off as a seafood only kind of seasoning. I've tried it on pretty much every kind of meat and veggie on the grill, can't remember smoking with it, but I can't imagine...
  12. krj

    Jack Daniels Meatloaf AND Bacon Weave?

    I'd say go with the bacon, and do a double layer of the sauce. Meatloaf>sauce>bacon let it cook and then the last 45-30min give the bacon a glaze of the sauce.
    • krj
    • Post #9
    • Forum: Beef
  13. krj

    Allegro’s Gold Buckle Brisket & Fajita Sauce

    Never heard of it, but I just glanced at their website recipe and it appears they use it on brisket as a marinade. Obviously you're gonna have more penetration injecting vs marinating, so I recommend you be careful with how much you use. According to the label it has 450mg sodium per tbsp. My...
  14. krj

    Bison Temp Help

    Agreed with the above of treating it just like beef. Steve is correct though that the fat content is less than beef, so be careful because with less fat to render there is a higher chance to overcook it.
  15. krj

    First time running the Masterbuilt 1050 Overnight -- Pork Shoulder smoke and a good lesson learned.

    Unfortunately all gravity feed smokers have the possibility to bridge off like this. Sometimes it caused by ash build-up, other times it's caused by your charcoal getting tightly compacted. I think in the 3 years I've had my big GF I've only had one occurrence where I had a bridge off...
  16. krj

    Thermostatic Control for Cajun Fryer?

    I know Masterbuilt has a propane fryer with a thermostatic controller, so it definitely is possible. You might be able to buy a replacement kit for the masterbuilt and modify it to fit your need. We have one of the Cajun Fryer's, and then built 3 fryers of our own using the Cajun as a model...
  17. krj

    Babyback Bonanza

    Everything looks damn good! Curious, about how you make keto beans though?
    • krj
    • Post #42
    • Forum: Pork
  18. krj

    Bbq debates

    Dan's house, Dan's grill, why the discussion. Shut up and get fed or run your mouth and starve 😆
    • krj
    • Thread
    • Replies: 7
    • Forum: Jokes
  19. krj

    Small Butt and some Babyback

    Got up super early this morning and made a drive to pick up this haul. I'm thinking of doing this one low and slow until ready to push out of the kitchen.
  20. krj

    Grilling chicken with indirect heat

    With that smoker and chicken halves, I'd put them on indirect at 225-250 until 155ish, and then finish them over the top of the coals to crisp the skin.
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