VHLinks barbecue thread - Page 32
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  1. #466
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    Quote Originally Posted by CalFB View Post
    Pizzas in the Kamado Joe last night with some cheap but tasty Kiwi plonk. It has become our go to heat source, so versatile.



    Last weeks ribs.

    How is the pizza grilled? Never tried it.


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    Quote Originally Posted by CalFB View Post
    Pics!
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    Quote Originally Posted by fudd View Post
    How is the pizza grilled? Never tried it.


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    Best pizza we've done at home. It'll be even better next time when I give the dough an overnight ferment. Only had about 6hrs this time, but it's very warm here.

    This is how I setup the Joe, to get the stone up high in the dome. That's a couple of charcoal baskets under the stone. It was hitting max temp, about 800f. Good thing is at those temps, it cleans the grates perfectly.

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  6. #470
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    Quote Originally Posted by CaboChris View Post
    Forgive my ignorance. I'm not a barbecue expert but why would anyone wanna trim fat off meat? Is that what we're talking about?

    Fat is good.
    Sometimes there is excess fat on the brisket that does need to be trimmed. Can't really cook all of it off. But you don't need to get too carried away with it. Competition BBQ'ers usually trim every bit of exterior fat they can. But cooking at home that's not necessary. I think Track's got it down.
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    I'm firing up an air fryer I got in Dec. Testing w/breaded pork cuts and maybe fries in the tumbler.

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  10. #472
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    Quote Originally Posted by CaboChris View Post
    Forgive my ignorance. I'm not a barbecue expert but why would anyone wanna trim fat off meat? Is that what we're talking about?

    Fat is good.
    I think it depends upon the cut of meat, the type of fat, and what you are trying to do with your cook.

    The outside fat on brisket is usually a hard fat, not the good fat the renders out, keeps the meat juicy and adds flavor. It just keeps your meat from cooking evenly and really doesn't add that much. Also, since it is such a hard fat, it prevents your rub from penetrating the meat, and it inhibits the making of the "bark" around the outside of a great brisket, which is one of the major flavor and texture points.

    But that's just my opinion.
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    Quote Originally Posted by Dave's Dreidel View Post
    The outside fat on brisket is usually a hard fat, not the good fat the renders out, keeps the meat juicy and adds flavor. It just keeps your meat from cooking evenly and really doesn't add that much. Also, since it is such a hard fat, it prevents your rub from penetrating the meat, and it inhibits the making of the "bark" around the outside of a great brisket, which is one of the major flavor and texture points.
    Very educational. I see now.

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    Beef shorties today


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    Quote Originally Posted by CalFB View Post
    Best pizza we've done at home. It'll be even better next time when I give the dough an overnight ferment. Only had about 6hrs this time, but it's very warm here.

    This is how I setup the Joe, to get the stone up high in the dome. That's a couple of charcoal baskets under the stone. It was hitting max temp, about 800f. Good thing is at those temps, it cleans the grates perfectly.

    Meant to tell you cal Iím gonna give this a whack and see how it goes. I have a big Weber and a green egg so Iím gonna test it on the Weber first before I do all that shit with the egg.


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    I've used my Weber for pizza, comes out pretty damn good too.

    Beef shorties are 2.5hrs in. Looking good but still tough as a boot. More hours required.

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  18. #478
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    Going to have a meatpocalypse for the game tomorrow.

    Pork loin, beef ribs, and a pork shoulder.

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    If I don't respond to you it means I have you on ignore, which means you are a douchenozzle.

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