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Unread 2016-10-03, 02:00 PM   #1
Ryan Stewart
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Default Heeeeyyyy yoouuuu guuuyyysss (Getting my BBQ tomorrow)

So finally, since moving to Atlanta, I'm going to start smoking again.

Gave away the gas grill and have a Kamado Joe (basically a more optioned out big green egg) being delivered tomorrow. Im starting out with some high heat applications just because of convenience (Im too busy with work and traveling the next couple of weekends) but I shouldnt be missing out too much as I have some bone-in ribeye dry aging and a 1" pizza stone and peel on the way to throw a true Neapolitan pizza on it.

Ill probably start posting in here again as I try to learn cooking on one of these things. For BBQ I am probably going to start with pork since its plentiful and cheap down here and once I get my thumb on controlling temps I'll start doing beef again. Probably going to have to get a Costco membership finally because prime beef is not as plentiful or as cheap down here (was really spoiled buying beef in the midwest). I will probably upgrade my dry aging rig to handle subprimals.

And restaurants are no help because nobody here knows how to cook it.
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Unread 2016-10-03, 02:07 PM   #2
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Would like to see more on your dry aging rig..
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Unread 2016-10-03, 02:31 PM   #3
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Nothing special at the moment. Just a couple of large Rubbermaid tubs with the top one gutted and some nylon hardware as feet to elevate it. Also works as a fish draining rig. I use it for custom cuts for shorter periods (couple weeks), just to get the outside to crust. You get most of the concentration, some of the tenderization and a bit of the flavor compared to doing a full-month.

But my plan is to either dedicate a smaller fridge or just (most likely) get the UMAI bags and start buying sub-primals.
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Unread 2016-10-05, 01:13 PM   #4
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Woo woo. Got that heavy bitch into the stand.



This is as clean as its ever going to be:


She is now loaded for bear and ready to reverse sear a big ass bone-in ribyeye!
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Unread 2016-10-05, 01:22 PM   #5
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Egg or knock off?
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Unread 2016-10-05, 01:36 PM   #6
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Egg or knock off?
Doesn't look green to me. Knock off
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Unread 2016-10-05, 02:04 PM   #7
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Egg or knock off?
Kamado Joe. Actually nicer than the Eggs. Thicker walls, all stainless hardware, better hinge and comes with all of the stuff that BGE makes you pay extra for. They are less well known so you get more bang for your buck. I Was really sold by the split grill system (if you own a BGE look it up and buy it, its far superior to BGEs grates and it fits) and the fact that they use stainless hardware. I didn't want to have to dick with maintaining cast iron.

There are a few Kamado cookers out there (they are actually of Japanese/Asian origin). BGE is Dell of them, good product but really big because of how they are marketed. You have Akorn/Vision/Primo, which are the cheaper of the bunch, BGE and KJ (what I have) and then you have these magnificent bastards:

http://komodokamado.com/collections/...ta-early-march

Little known fact, Kamado cookers in the USA started in GA and 4 of the 5 major ones are based within 10 miles of my house. Came in handy when that fancy $1000 metal stand was damaged in shipping, I just took it to their warehouse and they swapped it out.

Edit: also forgot that this brand uses a removable ash tray, you dont scrape it out you pull out what looks like a stainless steel dustpan and dump it from there.
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Unread 2016-10-05, 02:25 PM   #8
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Ah. My dad has a bge, it's fucking nice. Someday I'll have one
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Unread 2016-10-05, 02:39 PM   #9
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Def explore other brands if you do. BGE was just the first to repackage the japanese cookers but they arent like patented or anything. In the same price range there are 3-4 premium brands that are really innovating (Grill Dome is another) in the space. KJs arent cheap though, they do start at $1000 for the base model. But to build a comparable egg you are looking at $1500 and youre still dealing with cast iron components.

And seriously tell him to check out KJs "divide and conquer" grill system. He can drop it right in. The dealer we went to sold all 3 brands (Egg, KJ and KK) and he actually said he does about 4-5 a month of just guys with eggs wanting the Joe's setup inside theirs.

Its nice because you can split direct and indirect heat inside the same grill and its stainless so much less maintenance.
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Unread 2016-10-05, 03:09 PM   #10
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I'll discuss this with him on Saturday. Maybe talk him out of his egg...
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Unread 2016-10-12, 03:02 PM   #11
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So I got a massive pizza stone, I stack it on top of the heat deflectors and then get the grill 700 degrees and wait a bit for the stones to heat up. Hello wood fired pizza!


So much stone that you can cook pizzas back to back and it doesnt make a difference.
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Unread 2016-10-12, 03:16 PM   #12
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I should live near you
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Unread 2016-10-12, 03:43 PM   #13
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Now, don't get too stoned with that.
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Unread 2016-10-12, 05:24 PM   #14
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Gotra get the dough thinner next time but tastes great, got that smoke flavor and slight char on the crust.

https://goo.gl/photos/8fs37kmx7kuzfVWc8
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Unread 2016-10-12, 05:40 PM   #15
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That looks pretty good. I've been wanting to get one of those pizza attachments for my Weber
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Unread 2016-10-13, 06:00 AM   #16
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Honestly while im gonna do tons of shit on this thing making wood fired pizzas was second to ribs in things i was anticipating. I love Neapolitan style pizza and these things are basically mini versions of brick ovens. The main thing they are going to have over a kettle is they radiate more heat down if you're gonna have a lot of toppings.
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Unread 2016-10-17, 11:54 AM   #17
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Looks sweet. Enjoy Atl - have some great friends in Hiram. Come down to Destin, FL sometime for some beach time.
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Unread 2016-10-17, 12:24 PM   #18
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Looks sweet. Enjoy Atl - have some great friends in Hiram. Come down to Destin, FL sometime for some beach time.
LOL, I just got back yesterday. Stayed at the Henderson Inn. Been there a couple of times before. Prost!

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Unread 2016-10-17, 01:04 PM   #19
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LOL, I just got back yesterday. Stayed at the Henderson Inn. Been there a couple of times before. Prost!
Good stuff! There's definitely worse places to be. And honestly - if you want a nice quite time when things are cheaper and the water is still warm - Oct is the best time to go! Even though Fall break has been the busiest in 5 years. Hit me up next time then bud - I can show you and the fam a good time. Chase some dolphins, fly some parasail, drink too much on crab island on a pontoon, do some sailing/wine and cheese tasting and show where the locals eat!
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Unread 2016-10-17, 07:36 PM   #20
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Woohoo, tonight did a reverse sear on some brats over applewood. A little extra kick (ive done that before using a chiminea)
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Unread 2016-10-17, 08:02 PM   #21
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Where you staying? If you need a good place for tires/allignments, give me a call at Gran Turismo East.
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Unread 2016-10-22, 10:40 PM   #22
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Got the rub on, letting her cure till 6am then in smoker till 190.

https://goo.gl/photos/dg2H2qSYvfBhvEhM7
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Unread 2016-10-24, 06:58 AM   #23
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Halfway point:


Done cooking:


Prior to shredding:
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Unread 2016-10-31, 07:12 AM   #24
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So this weekend we had some friends over and I did two shoulders:


Turned out even better, a little lower and longer.

But then decided we have had enough pork for a bit and bought a ton of fish. Tonight is skin-on sockeye salmon but last night cranked up the grill and threw on some sushi grade yellowfin/ahi. Marinated it, patted on some sesame seeds and then just 30 seconds a side at like 750 degrees an inch off the coals. Just enough to kill anything on the surface and toast/fry/char those seeds. Little Ponzu sauce to dip and brocolli, much better for the heart than melted pork.



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Unread 2016-11-05, 09:35 PM   #25
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St Louis cut (butchered at home so have rib tips too) as Memphis dry ribs



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