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I upped it after I made it again a few weeks ago. Drain as much as you can because the brown sugar and the BBQ sauce are plenty. Also, if you make it with the smaller cans of beans, the juice drains off much better than the bit 117 ounce (#10) can of beans. The sauce is not nearly as thick. I'm not sure why.
I'm just a guy and not a pro like Fanatic, but I've looked hard at most of the major brands a few times and haven't been able to get past 1.) the cost, and 2.) the relatively tiny cooking area. I just don't see how a thousand dollar plus kamado is that much better than the combo of a decent charcoal grill (I have a decade old Char-Griller with >1000 in2 of cooking space @ under $150) and a WSM or Pit Barrel Smoker (both under 300 bucks if you shop around a bit). Probably depends a lot on how much capacity you need and exactly what techniques you are regularly using, but I'm not sold on the kamado grills personally.
I do own one. They are the best of both worlds. They can smoke low and slow for hours, if not a full day on one load of charcoal and they can sear blazing hot and fast. They are also fairly good at set it and forget it. The only thing that sucks about them is moving them.
The expense is the issue but I am working with limited space so don't see having more than 1 grill so looking for something that covers all the bases. I love my Webber Kettle and WSM set up I have at my beach house.
The Akorn is a less expensive alternative. I've had one for several years and have had no complaints. Gets plenty hot for steak/pizza and works well low and slow.
I have a Grill Dome. It's a good grill. Hinge is amazing, 50% thicker than an Egg. Basically over engineered except for the fire bowl. No expansion joint and that bowl cracks all the time. I know two people that have and both had cracked bowls. Mine has never cracked. Had it about 6 years.Redwes25 said:
Email Weber. More than likely they will just send you another one. I had an issue with one of mine. They asked me some questions and had me find some numbers stamped in the steel and they replace the lid, the legs, the ash catcher in the bottom. Basically all but the lower bowl.
Interesting. My kettle is still solid, but the legs are getting pretty bad, as well as the ash catcher.
Wuck Feber. You can practically buy a new kettle for that.Just called Weber. I was offered a new lid for $80.
Call again. Maybe you get someone with a soul.Just called Weber. I was offered a new lid for $80.
More details please.
I usually go 3-1-1 with baby backs, and there’s always some rendered fat / juices left in the foil after I take them back out for the last hour., so I started putting a little flavorful liquid in there, beer, juice, whatever. Cider, either hard or regular is my favorite. If you’re crutching anyway, might as well use the porky goodness left in the foil afterwards. Better than most sauces IMO.
I do something like this with my Sweet Heat Cajun Ribs. Basically take some sort of spicy rub, obviously I used a Cajun rub. Smoke them for a couple hours then put in the foil, meat side down. Add about a cup of brown sugar on the back of the ribs, wrap in foil and put back on the cooker. Remove from the foil, reserving the sauce, back on the cooker for a little bit to firm up, then plate and drizzle with the sauce from the foil.
I was floored at how well it turned out. The rub I used is Riley's Rub which is owned by a guy here locally. He gave me the recipe. Since the rub has a good amount of salt, I literally used 3 ingredients, Ribs, Rub and Brown Sugar. I didn't go in to the process expecting much and it came out great. As more fat renders out of the ribs, the brown sugar forms a sweet and spicy slurry that is SOOOOOOO good.
I'll have to try that with the brown sugar. The reduced cider / rendered pork fat / all-purpose BBQ rub mixture is delicious, but I really love the sweet / hot thing so I'll have to try your recipe for sure.
I easily bolted the old one back on and added some JB Weld. This thing is so beat up anyway.Wuck Feber. You can practically buy a new kettle for that.Just called Weber. I was offered a new lid for $80.
By the way, "8 pounds of pulled meat" is the name of my one-man Michael Hutchence tribute show.
If it's a whole beef tenderloin, why not simply put some gorgonzola cheese on top of it 5 minutes before it's done? Assuming you slice it 1/4" thick, each slice will get a bit o' cheese, which is always tasty.
I need to go a bit more fancy than that. Particularly for a client. I would do a gorgonzola sauce first, but then there's the SEO aspect. There are people that flat out despise blue cheese/gorgonzola. Could reduce the potential traffic.
Oh, I agree, but there is a large chunk of the population that flat out hates it. I don't get it.
As a personal preference, that's the way to go. Photographically, not so much. I need something to contrast with the redness of the steak. The problem with being a BBQ/Grilling blogger is that practically everything is brown. Gotta have a pop of color from anything but the meat.
The color is too dark. It needs to photograph well and the dark sauce on a dark steak is hard to make look good.Redwes25 said:
Then do a Bearnaise as suggested though I think that is a bit over the top as a well made Bordelaise is the way to go. I use the recipe from the French Laundry cookbook which I can send to you if you want.
That's a pretty good one. Still torn tho. Probably going to be a game time decision as I have to order this first thing in the morning.
