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  1. nymjk

    Beef Ribs Short Ribs

    Thanks again Tex! Your post is EXACTLY the reason for a community like ours, where we can share our triumphs and (ok, I'll speak for myself) disasters all in the service of better eating!
  2. nymjk

    Good place to buy lumber Jack pellets

    Ditto on pricey NY. Picked up a s...load of Lumberjack by passing through Delaware on the way back from D.C. couple of months ago.  Took whatever he had!  Added benefit was meeting Robert Fox.  Great guy.  
  3. nymjk

    Butcher Paper as a Wrap

    Starting to think about what I want to cook for our annual Father's Day party and had a thought: I'm going to make a couple of boston butts and was thinking that I'd wrap them in butchers paper instead of foil. Has anyone done this? what were the results? Thanks for all responses.
    • nymjk
    • Thread
    • Replies: 7
    • Forum: Pork
  4. nymjk

    First time beer can chicken

    Thanks! I'll look it up.
  5. nymjk

    First time beer can chicken

    Oh man!  THAT sounds great!  What is Smoke and Spice
  6. nymjk

    First time beer can chicken

    Good idea.  I'll throw onion and garlic in the can next time as well; couldn't hurt.  Your sauce sounds interesting, never used a peach based one before.
  7. nymjk

    First time beer can chicken

    I stopped using beer (didn't want to waste any!) because I didn't really think it added any flavor.  I cut open a soda can, fill it half way with water, add a bay leaf and cook to 165F in the breast.  The Boss loves it.
  8. nymjk

    Sous Vide for reheating

    Makes good sense to me.  Thanks for the info. The only reason I went in at 150F for that length of time was that the ribs had only been par-cooked (only had 3 out of the 5.5 hours I normally cook them for).  Figured I could cook and warm at the same time.  I'd say it partially worked; good...
  9. nymjk

    Sous Vide for reheating

    My situation was that I had to cook my 2 racks of spares or toss them (loosing daylight, long story!).  So, 3 hours in the smoker, cooled, refrigerated and vacuum sealed the next day. Third day, into the sous vide @ 150F for 12 hours (ready when I got home from work, woohoo!).  Texture was good...
  10. nymjk

    Smoked Steelhead with Q-View

    That's what I thought until we did a family taste-off.  The winner in this side-by-side challenge was skinless farmed salmon over the (skin-on) steelhead for flavor (although, predictably, the steelhead retained more moisture).
  11. nymjk

    Smoked Turkey Breast - Qview

    3 to 3:15 should do it for a 7 lb. breast @ 235F.  I would  recommend however pushing it to at least 275F, should cut time to 2:30 or so but more importantly will provide some skin crisping that is so desirable.  I always brine, oil and spice rub and refrigerate to dry the skin for at least 24...
  12. nymjk

    It has arrived ........New Yoder YS480

    Veryolddog, I just wanted to check in and see how you like the YS480 now 16 months after purchase.  I too am getting ready to pull the trigger, so to speak, and purchase a Yoder. Truth be told, I'm having difficulty deciding between the 480 (as I'm basically a cook for 2 plus friends...
  13. nymjk

    Joining the pellet world with a Rec Tec Grill

    Did you spray throughtout the night? I'm getting ready to make the jump from my gasser to a pellet grill (Yoder 480 or 640) based on the desire to keep a constant temp, primarily for overnight cooks.
  14. nymjk

    Masterbuilt propane smokers

    Brilliant!  I run my thermo leads down through the chimney but this is way more elegant!   What kind of inserts did you install?
  15. nymjk

    Traeger vs MAK

    Blue,  Funny that you posted this as I'm in the midst of the same thought process: whether to get a Traeger to fill my pellet "void" or go for the MAK. I've pretty much decided on the MAK.  So now I'm all knotted up on trying to figure out whether to get the One Star or go for the Two Star...
  16. nymjk

    Overnight Butt Cook

    I'll give it a try next weekend when we get home and post pix. Thanks again.
  17. nymjk

    Smoked Stuffed Poblanos...Like an ABT on roids with lots of Q View

    Thanks for the tip, Dirt. I have a mess of Poblanos coming in now and was looking for something to do with them. Guess I found it!
  18. nymjk

    Overnight Butt Cook

    Will do. Thanks again.  Do you recommend convection or just plain bake and let it go?
  19. nymjk

    Overnight Butt Cook

    Ok, I'm in!  Thanks for the advice.  One other thought: when in the oven, do I wrap the butt (or pan and cover with foil as I like to do) in a braise or continue without any covering (on a sheet pan)?
  20. nymjk

    Overnight Butt Cook

    dirtsailor, First, thanks so much for the advice. I do like the idea of letting it ride all the way up to 205F nekked, as that will give me the best possible bark.   To your questions: I'm using a Landmann propane unit, the one with the two drawers under the cooking chamber.  That's why I'm...
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