4 minutes ago, pjfootballer said:

Is there an echo in here?

Yeah, it seems I've seen this movie before. 

 

Just now, petedaddy said:

yea, i'm pretty sure you have to be on IR a minimum of 8 weeks before returning

That's correct. 

" The player is eligible to return to practice if he has been on the IR list for at least six weeks from the date he was placed on Reserve. He is eligible to return to the active list if he has been on the IR list for at least eight weeks from the date he is placed on Injured Reserve. "

It's important to note only 1 player can get this designation during the season. So Jackson placing Griffin on in-season IR, to me, isn't a sign he's given up on him. But instead expects him to return & contribute. 

 

I saw the play...he was heading towards the sideline to try & stop the clock...so it wasn't him trying to make extra yards. DB hit him it was like a flea (III) hitting a brick wall. Basically stopped him in his tracks. Can't wish ill will on the guy. But I was shaking my head when I saw it happen. 

I watched during Nat game commercials. Looked like Griffin circa 2013. If it wasn't a quick read & pass, hold it, hold it, check down. Also saw blindside swat of the ball out of his hand at the 5 yard line - ooh, how that looked soooo familiar. He got drilled in the chest/upper shoulder on a run to the sideline. I think he came out but I switched back to the Nats. Last, early in the 1st half he ran right, headed for the sideline & got popped right before he stepped out of bounds. He was jawing & asking for a penalty. Wasn't a late or bad hit. He forgets he's an RB when he takes off. 

I had a partner at our firm nod off in my meeting last week. My boy Kim knows how to handle this ****:

North Korea publicly executed two top officials earlier this month by shooting them with anti-aircraft guns, a South Korean newspaper reported Tuesday... JoongAng Ilbo reported that Hwang was killed because his policy proposals were seen as a challenge to Kim, while Ri was accused of nodding off during a meeting with the dictator as well as corruption. 

http://www.foxnews.com/world/2016/08/30/north-korea-reportedly-executes-two-top-officials-with-anti-aircraft-guns.html

Jeff Fisher, Rams cut Deon Long for having woman in dorm

" A fairly minor Los Angeles Rams transaction became more interesting on Tuesday when it was revealed that coach Jeff Fisher cut Deon Long after the wide receiver brought a woman into his training camp dorm.... "What part of the rules, what part of 'no female guests in the room,' did you not understand?" Fisher asked Long in their meeting, which was shown on the television show."

 

http://www.espn.com/nfl/story/_/id/17262207/los-angeles-rams-cut-deon-long-having-woman-dorm

"Former Washington Wizards guard Glen Rice Jr. was arrested in Georgia on Monday after allegedly assaulting a former Tulane University basketball player and running away with two bags in which police found guns."

 

 

https://www.yahoo.com/sports/news/ex-nba-player-glen-rice-jr-arrested-on-battery-robbery-charges-200745240.html

I prefer dry brining, but I do inject when I smoke briskets and pit beef. With all the connective tissue and fat in shoulders, there's no need.

I used to inject chicken and turkey, but now I don't bother, as dry brining is much easier and the results are always great.

Word of caution: if you dry brine, do not use a rub with salt, and make sure that the meat you're brining does not have salt in it already

 

Yeah, this is pretty much what I do. For poultry, I only buy local organic chicken & turkey (except Costco wings & thighs). The price per pound is higher but the meat is so freaking much better. The first time I smoked a turkey (for Thanksgiving) the amount of fat that dropped into the pan underneath on the smoker was about 2 TSP. It was the most tender, juicy turkey we've had in 30 years. Didn't brine or inject it. Just incredibly juicy & tasty. 

 

If you're into it, Polyface Farms has a club you can join (for free). They deliver all over the DMV. It's not cheap but the meat is way better than any of the grocery store meat. Don't get me wrong, I still buy meat from stores. But I typically buy the top grade at Costco. Not organic, but top USDA meat. 

 

We're not huge red meat eaters so we buy steaks once every 3 months, maybe. Lots of pork, chicken, fish & shrimp. 

That, in a nutshell, is the problem I'm having. Lots of ways to do it and because this is my first time I have no idea which way to try.

I suppose I'll just have to experiment

 

Pork shoulder is probably the easiest meat to cook on the Kamado. Season it before you put it on the grill, get the temp to about 250 with your wood of choice (I like apple or cherry), put the shoulder on the grill with the thermometer in the meat,  & LEAVE IT ALONE!

 

You'll hit a stall at about 160 where it will seem like it's stuck there forever. I was just reading earlier today the possible cause: the water in the meat is working it's way out of the meat and evaporating making the meat cooler on the outside. Seems to make sense, but whatever the reason, it will always stall around that temp. 

 

Simple is I've found to be the best. Don't mop you have to open the grill to much. Some people like to foil with a little juice after the smoking phase. Makes things go a little faster but can make the bark or finish a little soggy. Temp control and removal at right temp are the most important things.

 

Spot on. 

I had a bunch of thin pork chops I cut from a pork loin. Marinated them in garlic, ginger, onion, green onion, brown sugar, fish sauce, soy sauce, & Sriracha. I made sure each chop was pierced with a fork on both sides all over it. Let them marinade all day & then cooked them on direct heat about 4 minutes per side. Moist & tasty.

I still feel like Ernie is going to make a big trade at some point. We'll probably all hate it.

The Washington Groundhog Days...

That's the main reason I have stayed away from the ceramic smokers.

Yep, me too. Plus the cost. I bought my metal kamado for $150. I can buy 5 of these for the price of the ceramics. Same performance, too. I'm on year 4 or5 with mine. Still holds the temp I want for 6-10 hours. Triple grates gives me everything I need. List is $299 but end of season sales you can find them 50% off.

My buddy with his big green egg had one piece of advice for me. Buy it from a place that will deliver and set it up. He said trust me.

Ordered Black Crack based on a recommendation in this thread. Family loves it.

We stopped by the Black Crack Obis One farm about this time last year on our way back from OCNJ. The guy sells it right out of his farmhouse. They had just picked the garlic & had it hanging to dry. Pretty cool. He was extremely friendly & helpful.

I grow all of those, plus dill,rosemary, cilantro, mint,oregano, lemon balm, jalapenos, Thai chili peppers, and Tabasco peppers.

The Tabasco and Thai aren't doing ****. It's a bummer, because I make hot sauce. Fortunately, a couple of frienfs like my hot sauce so much, that they grow habaneros for me!

You know, I've had a **** of a time with both basils - the rain/sun has messed things up. We just cut the tops off of all the basil plants because they were flowering - which means they are in a growth pause because of the weather. So...I'm hoping they both bush out because we love both of them mixed with anything. 

 

The peppers have been a pleasant surprise for me - 1st time & I love hot sauce. I make a Jamaican "gravy" with the habaneros & cayennes that is killer - a twist on the Andrew Z. Jamaican gravy....Stuff is assburning hot...But I love it!

Getting fresh tomatoes out of the garden. Made BLTs the other night and making them again tonight

Trust me it's better than whatever youre having

And +1 on bottom vent. I think we've all done it before

I'm growing Hungarian wax peppers, cayenne peppers & my standard sage, Thai basil, Italian basil, thyme, & rosemary. I've already made 1 large jar of pickled wax peppers with some cayenne tossed into bring the heat. Next batch is probably 2 weeks away. Drying the cayenne to grind up & will also make Jamaican hot sauce with it & some habaneros. Found a local guy who will sell me them to me for $4/LB.

****ing squirrels steal the tomatoes so I don't bother....

True story...Gretchen began her career as a reporter for WRIC-TV here in Richmond.

True rumor...Gretchen had an affair with a married colleague at this station leading to the termination of both their employments.

 

I thought she looked familiar! When was she on WRIC? 

So, out of curiosity, say you're smoking a grill full of stuff... you have one probe for the smoker and one for meat. How do you set the meat probe? Do you move it around (I can't imagine this is advised?)? Not really care and just focus and keeping the smoker temp constant?

 

If I'm doing multiple types of meat at once (which I rarely do), I put the probe in the meat that I expect to be done first. Like Skinsfan said, I never put a probe in ribs. Also, that's when the digital thermometer will help you out. Something like this one:

 

https://www.amazon.com/Groovy-Chef-Digital-Cooking-Thermometer/dp/B018ER8638/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1467727813&sr=1-8&keywords=handheld+digital+thermometer

 

One of my 1st cooks on my smoker was baby backs. The temp probe was touching the raw meat so I kept thinking the grill was cold. I'm in a panic to get the grill temp up & can't figure out WTF is going on. Finally I saw the probe & moved it. 

 

Rookie mistake...

yeah it looks like fun

 

i've convinced the wife. going to see if the local truvalue has one, if not they're ship to store for free.

 

Pretty sure they sell the Vision kamado at Costco, too.

 

Here's a link about issues with the Vision back in 2014:

 

http://www.bbq-brethren.com/forum/showthread.php?t=178989

 

From my research 4 years ago, most of them come down to price. All of them - except for the Big Green Egg - had some flaws (minor) that people complained about but were fixable. Once you decide on the grilling surface you want, then it's just a matter of price you want to pay. 

 

I have the Char-Griller Akorn kamado-style smoker. It's not ceramic but I get the same effect with a metal, insulated bowl. It's insulated enough to be cool to the touch on the top & bottom at 5 hours of smoking at 350 degrees. So, I'm very, very pleased with it (and I only paid $150 for it 4 years ago). Main thing it doesn't leak & will hold a temp very well for a long time. It has 2 grills:

 

https://www.chargriller.com/kamado-grills

 

Get a good cover for it. Then get a good dual-probe wireless thermometer. I have the Maverick ET-732 - main complaint is one of the probes stopped working at ~3 years. I think the replacement was ~$15. Some people like the ones that communicate with their phone. I haven't had any problem with communication between the units - I'm probably 40 feet from the smoker to inside with no problems. Just make sure you get a dual probe thermometer for meat & smoker temp. 

 

Other accessories: 

 

Academy 14" cast iron griddle - use for pizza instead of pizza stone. Can also use for veggies, bacon as it has a lip on the edge ~$14

Cast Iron dutch oven - I just bought this & to use for stews & bread in the fall & winter. I love bread on the smoker. In the past, I've just cooked it directly on the cast iron griddle. But I want to use the dutch oven to get a different crust. ~$28

Digital probe thermometer - a must have to check meat temps. ~$8

 

Congrats on your purchase! 

Im looking at getting a kamado now. This one

http://www.visiongrills.com/kamado-grill-models/professional-c-series/

Any concerns I should know about?

 

This is a pretty good site with info about all different kinds of kamado's. 

 

http://www.kamadoguru.com/

 

If you've never had this style of grill, it's a lot of fun to use. It takes a bit of getting used to but it's fantastic for cooking & holding temperatures for long & short periods of time. Plus, as noted above, you will use much, much less charcoal than a regular style charcoal grill. 

How big are the wings? I find that they're pretty small; we call them "pigeon wings" One of the few Costco products that disappoint.

Yeah, they're not huge but I don't like those pterodactyl wings. Plus the price is decent per lb... 

This humidity mixed with the heat from grill = brutal lol

 

Tossed on some chicken wings earlier, indirect cooking around 385-400 degrees, bout to turn them and let them cook for another 20 mins or so.  Tossed on some hickory wood blocks to get the nice smokey flavor.  Then will toss them in some BBQ sauce mixed with honey and some Dave's Insanity Sauce to get that hot honey BBQ flavor going.

 

Wife is going to toss some salmon on when I'm done.  What's everyone cooking up this weekend?

 

 

Edit: Just flipped the wings and they have that nice caramel color from the smoke.  Can't wait to eat these mugs.

 

Sounds good...I love wings on the grill. I've been buying the wings at Costco - one of those packs & some grilled veggies are perfect for a weekend meal for us. 

 

Rainy & overcast in RVA today. I had to move the deck umbrella down to the patio to protect my smoker. I have 2 3lb meatloaves on the smoker. Each one has 2lb ground beef & 1lb ground pork. Mixed in eggs, panko bread crumbs, Lipton onion soup mix, sauted onions, Korean bbq sauce. Been on the smoker since ~12:45pm with the temp about 260. Meat is at 150 right now so it's time to go out & add some sauce on top for the last 20-30 minutes. I'll take them off at 165...

 

Edit: the good news weather wise is it's only 65 degrees - might have a fire in the patio fireplace later today & roast some marshmallows....

Think I'm going to cook my 3 lb smoked meatloaf on Sunday. I prefer it to hamburgers as I cook it slow, indirect at about 250 degrees. It turns out juicy on the inside - slather it with BBQ sauce for the last 20-30 minutes on the smoker. Slice, add sauteed onions, hot peppers, lettuce, tomato & a nice firm roll....

 

Having a small gathering over so doing this allows me to make other things, drink beer, & socialize. I don't need to hover over the grill cooking burgers. 

Slide into the late 2nd and take Melvin Johnson from VCU.

A friend's son is at VCU Bball camp this week. The son said Mel was wearing Hornets socks so the son said "Are you signing with them?" Mel - "Shhhhh". So it might be Mel & TDaniels reunited in CLT. 

I think getting those silks off before you cook the ears is key because I could see that being a real chore to do when they are steaming hot.

I would experiment with the direct heat/indirect cook times. The only reason I did about five minutes of direct on each side was because it was an easy to remember number and that's about how long it took before the husks really started to char. The corn came out very moist and tender this way. If you want the corn to be dryer and more roasted, then I think you might have to do all direct heat. And you might even have to take the husks off at some point during the cook time because they seem to form a very effective moisture barrier between the element and the corn.

 

Way, way back in the day, I worked at Smokey Glen Farm in Gaithersburg. I had a bunch of different jobs there and was a head cook for a 3 or 4 of summers. Anyway, we took crates of corn, dumped them into a big vat, let them soak for a while & then cooked them for about 2 hrs directly over coals (at a low temp) - with husks & silks. Then we shucked them on the line & dropped them into heated, melted butter. 

 

I haven't tried that in years. But it was always a winner at SGF. 

 

I do it this way: shuck the corn, wrap it in foil with a piece of ice, put it on indirect heat for about 15 minutes (ice melts & steams the corn). Then unwrap & toss it over the hot coals to get some char. Lather with garlic butter....

I cooked a pizza on the smoker on Saturday using some previously frozen dough I made a few weeks back. It was very good. I think I'll do this more often (freeze dough) with my foodsaver vac. Then when the mood strikes, I can take out the dough to thaw. This batch I cut into 4 pieces & put 2 to a pack. They basically make individual pizzas. But I like making 2+ at a time, each with different topping.

 

On Saturday, 1 was grilled veggie w/ parmesan cheese. The other was garlic flavored olive oil + fresh mozzarella cheese + fresh roma tomatoes + fresh basil. Tossed it on a preheated 550 degree cast iron pan dropped the lid & let it cook for about 7 minutes. Melted mozzarella oozing off the side & it was done. Sprinkled it with ground black garlic & it was time to eat...

 

Oh...if you haven't tried "Black Crack" garlic, you need to. We eat it on almost every veggie. It doesn't have a garlicky taste. It's a bit pricey but it's worth it...