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  1. krj

    Grilling chicken with indirect heat

    A few more details would probably reward better answers. For example... What cut(s) of chicken? Skin on/off? Do you brine/inject? What type of indirect cooker do you use? Do you normally run just wood/mix of charcoal and wood? I will tell you if you want crispy skin on chicken you will at...
  2. krj

    Pulled pork questions

    PP to me always tastes better the next day, mostly due to being flavor blind due to the smoke. That's not to say I don't enjoy a nice hot piece pulled straight from the butt. Pre-covid I did vendor events, and because BBQ is my second job I had to cook my meat prior to day of sale. I cook, pull...
    • krj
    • Post #4
    • Forum: Pork
  3. krj

    Everybody's New Toy To Be (Gen 2)

    Wouldn't work for my home, too small. I agree that it would be pretty cool for work...other than my lunch bill would probably go up due to me wanting to eat more costly things rather than my leftovers or sandwiches. :P
  4. krj

    Polish Sausage Recipe

    HAIYA!!!! MSG is the best white powder to enhance good feelings since the 80s!!! Seriously, while I haven't done any sausages myself...yet...but will likely use a small amount of MSG because of that little something extra it gives to everything I put it in.
  5. krj

    Testing New Rubs

    I was considering doing strips of pork tenderloin, boneless chicken thighs/breasts, and maybe some stew meat for the beef. I'm not looking for amazing flavor and texture from the meats, moreso just to compare how well Rub Potion #5 is on the 3 types of meat. If RP#5 tests good on pork but not on...
  6. krj

    Heat Deflector and Smoke Stack

    1. Not necessarily, some like the divider between the fire and meat, others lean towards the "flavor" that dripping meat that meets hot coals gives. Pretty easily to add brackets to test both ways and see which you prefer. 2. This one is a yes for me. I do believe you should leave it full bore...
  7. krj

    Testing New Rubs

    Oh that's a rather smart way of testing. There are about 5 or 6 rub recipes I want to try out and it's not really feasible to do multiple butts/ribs...tasty but not feasible. I had considered doing small cheap cuts of the three main proteins just to see how the rubs pair with at least the flavor...
  8. krj

    Testing New Rubs

    So what is your go to way to try out new rubs you have bought or made yourself?
  9. krj

    Mustard or oil

    I generally don't use binders. I have seen some guys are using mayo as a binder, which because of the egg/oil should in theory give you a noticeable change in the finished surface product compared to mustard or straight oil.
  10. krj

    What's your 'other' hobby?

    ...
  11. krj

    Pulled Pork on the 7 in 1

    I picked up the Masterbuilt 7-in-1 20qt on clearance a while back for $75. I've used it 3 or 4 times with mixed results, I think it has a bit of a learning curve compared to smaller air fryers. I decided after seeing some pork butt cooks on a FB group that I'd give it a go. Started with a...
    • krj
    • Thread
    • Replies: 5
    • Forum: Pork
  12. krj

    Pops Curing Brine

    Never experimented with brining. Can I brine a pork loin into a ham for Easter? If so when would be the best time to get it brining? I see the above posters going for 30days with a butt, will a loin need a similar time or less?
  13. krj

    COVID

    My biggest worry from the beginning of this was never the mortality rate. Everyone was up in arms a year ago about "oh it's only 4% mortality". First of all that's 4 people out of 100(simple math for simple people), and that's a ridiculous amount in my opinion. Then as it fell all I heard was...
  14. krj

    COVID

    Both myself and my partner have had exposure as we both work with the public, but unless we were asymptomatic neither us or our children have gotten it. My dad on the other hand had it around Thanksgiving and it whooped his ass, he ended up with a bad case of pneumonia and if he had waited to go...
  15. krj

    How to cook thin porterhouse steaks?

    TIL that 3/4" steak is "thin". :emoji_laughing: Honestly, you can never go wrong with the reverse sear. This route allows you to get that perfect internal, along with a beautiful crust, with minimal overcooked "grey". The MBGS is all the tools you'd need to accomplish this. 225 until internal...
    • krj
    • Post #3
    • Forum: Beef
  16. krj

    Funky pork

    I'd like to second this. I've had non-frozen cryovac butts that were packaged just a few days before put off some funk straight out of the package. After 30 minutes the odor is gone. I'm not saying you made the wrong decision by pitching it, because I advocate for the nose test. But I personally...
    • krj
    • Post #5
    • Forum: Pork
  17. krj

    Sous Vide chicken thighs at 138F for 7.5 hours.... no red around the bones... nor the meat..

    I'm going to have to hunt down my anova and give that a try. Have you tried vac packing and freezing the cooked product? My girlfriend is due in a little over a month and I'm getting ready to start working on freezer meals so I don't have to do as much shopping or spend as much time in the...
  18. krj

    Sous Vide chicken thighs at 138F for 7.5 hours.... no red around the bones... nor the meat..

    Interesting. So for something like this is the 6-7.5 hours necessary to pasteurize the meat, or can it be done in less time and this is a personal preference. First time I've ever heard of cooking to pasteurize chicken like this.
  19. krj

    Sous Vide chicken thighs at 138F for 7.5 hours.... no red around the bones... nor the meat..

    How is the texture of the meat itself? And what exactly are you using the meat for? Like do you follow some normal sous vide methods and do a sear, or are you shredding/chopping/whatever for a recipe? Also, if you are doing a sear how is the texture of the skin, assuming skin on?
  20. krj

    Cowboy Cut or Tomahawk Steak

    It's just an image thing, and I agree with you because I'd rather spend more money on the actual meat than on the flare of a bone. I've never had SRF meat before because I'm broke as sin, but I just price checked and for $150 you can buy two 15oz American Wagyu Black Grade 1.5" ribeyes. Orrrrrr...
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