I think I'm Cracking up! - Page 2

meinbmw · 02-23-2014, 10:13 AM

Quote:

Originally Posted by CharredApron

Un packed my Vision Kamado the other day to find a few things had gone wrong during the move. The firebox/bowl was in two pieces.

But I had ribs to cook and I would not be denied! After cleaning everything the best I could, I placed the two broken pieces back into the cooker and shimmed them with some terra cotta pots schards I broke up.

And got on the business end of the cooker!

My defuser broke before I moved and I kind of like it this way because I can use it either whole or in half for more flexibility.

Meanwhile back in the kitchen to prep my ribs.

I am a fan of the silverskin off league.

Then I rubbed them down lightly with Sesame Oil.

A fine dusting of Bovine Bold Rub

After resting a little time to go outside and get this show on the road!

I'll check back later, before dinner. Happy Sunday to y'all

Jed

Wondering in JB Weld or another high temp product could be used to mend this? I guess I would question fumes?

Looks like new gaskets are in order ... you must use that bad boy a lot !!

Good recovery and the ribs look great.

meinbmw · 02-23-2014, 10:15 AM

Wondering if JB Weld or other high temp product could be used to repair this, or would fumes be as issue?

You must use that bad boy a lot as it looks like your gaskets are toast.

Great repair recovery and good looking ribs.

ssv3 · 02-23-2014, 10:25 AM

I like your attitude Jed. Better the firebox and the stone in half than the vessel itself. Nice way to improvise. Food is looking good.

dwfisk · 02-23-2014, 10:27 AM

Jed, looks like a pretty good patch to keep the Kamado rockin. Those look like some really jice ribs, of course the cook but I mean they look really meaty before you got started. I'd be interested in your impressions of how you think things are better, worse or just different as you but product. I've already shared the shot of your chicken breast & leg cut with my butcher friend so he can cut me some the next time I do bird.

CharredApron · 02-23-2014, 02:44 PM

Quote:

Originally Posted by dwfisk

Jed, looks like a pretty good patch to keep the Kamado rockin. Those look like some really jice ribs, of course the cook but I mean they look really meaty before you got started. I'd be interested in your impressions of how you think things are better, worse or just different as you but product. I've already shared the shot of your chicken breast & leg cut with my butcher friend so he can cut me some the next time I do bird.

Hey Dave, Gotta whole new learning curve to deal with here. The ribs were from a very young hog so there was very little meat on the ribs. Ultra lean and hot and fast was not ideal. I have another source that I will try next. Looking for a bigger, fatter, Sow. Had some chops last week from my intended source and Thalia claimed they were the best chops she has ever had in her life! I am thinking this is where I want my nexy rack of ribs to come from! I will keep you posted!
Jed

sliding_billy · 02-23-2014, 05:49 PM

Too bad about the deductible. I would check that fine print and see if there is any way to get them to do something outside of the deductible. That seems like shoddy handling and not something that could not have been avoided (where a deductible would normally play in).

cowgirl · 02-23-2014, 05:53 PM

Sorry to hear about the mishap Jed!

landarc · 02-23-2014, 06:29 PM

What a piece of junk! One little move across and ocean and it cracks!

Give me a good old Weber any day!

Nice ribs though, those seem to be just fine.

TheCarolinaDon · 02-23-2014, 06:49 PM

Where do you get that bovine rub from? Is there a particular kind that you recommend? What kind of wood do you recommend with those?

Sorry for all the questions, I'm new to smoking and have never done ribs. I have some ribs from a pig a buddy raised. I've been saving them and don't want to ruin them. Any advice would be great.

landarc · 02-23-2014, 06:57 PM

I get it from The BBQ Superstore, Plowboys Bovine Bold, some good stuff. I also recommend Yardbird, like it more for pork than BB

CharredApron · 02-24-2014, 01:24 AM

Quote:

Originally Posted by cowgirl

Sorry to hear about the mishap Jed!

You know what they say Jeanie, Ya wanna make an omlette, ya gotta break some eggs!

CharredApron · 02-24-2014, 02:58 AM

The final plating, ribs were good but I am in search of a meatier product.

bbqgeekess · 02-24-2014, 03:45 AM

So delicious!

So are you breaking up with your UFO? Sorry, didn't mean to crack a joke. (Ooops, well that fell through the cracks.)

CharredApron · 02-24-2014, 03:48 AM

Quote:

Originally Posted by bbqgeekess

So delicious!

So are you breaking up with your UFO? Sorry, didn't mean to crack a joke. (Ooops, well that fell through the cracks.)

No way!

TheCarolinaDon · 02-24-2014, 05:47 AM

Thanks landarc. Ordered the yardbird. Can't wait to try it!

02-23-2014, 10:25 AM	#18
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	I like your attitude Jed. Better the firebox and the stone in half than the vessel itself. Nice way to improvise. Food is looking good. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

02-23-2014, 10:27 AM	#19
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Jed, looks like a pretty good patch to keep the Kamado rockin. Those look like some really jice ribs, of course the cook but I mean they look really meaty before you got started. I'd be interested in your impressions of how you think things are better, worse or just different as you but product. I've already shared the shot of your chicken breast & leg cut with my butcher friend so he can cut me some the next time I do bird. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

02-23-2014, 05:49 PM	#21
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Too bad about the deductible. I would check that fine print and see if there is any way to get them to do something outside of the deductible. That seems like shoddy handling and not something that could not have been avoided (where a deductible would normally play in). __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

02-23-2014, 05:53 PM	#22
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Sorry to hear about the mishap Jed! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

02-23-2014, 06:29 PM	#23
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	What a piece of junk! One little move across and ocean and it cracks! Give me a good old Weber any day! Nice ribs though, those seem to be just fine. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-23-2014, 10:15 AM	#17
meinbmw On the road to being a farker Join Date: 11-08-13 Location: Rochester, Mn.	Wondering if JB Weld or other high temp product could be used to repair this, or would fumes be as issue? You must use that bad boy a lot as it looks like your gaskets are toast. Great repair recovery and good looking ribs.

02-23-2014, 06:49 PM	#24
TheCarolinaDon Found some matches. Join Date: 02-21-14 Location: Morehead City, NC	Where do you get that bovine rub from? Is there a particular kind that you recommend? What kind of wood do you recommend with those? Sorry for all the questions, I'm new to smoking and have never done ribs. I have some ribs from a pig a buddy raised. I've been saving them and don't want to ruin them. Any advice would be great.

02-23-2014, 06:57 PM	#25
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I get it from The BBQ Superstore, Plowboys Bovine Bold, some good stuff. I also recommend Yardbird, like it more for pork than BB __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]
	1 members found this post helpful.

02-24-2014, 02:58 AM	#27
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	The final plating, ribs were good but I am in search of a meatier product. __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

02-24-2014, 03:45 AM	#28
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	So delicious! So are you breaking up with your UFO? Sorry, didn't mean to crack a joke. (Ooops, well that fell through the cracks.) __________________ 18.5" WSM and 22.5" OTG.

02-24-2014, 05:47 AM	#30
TheCarolinaDon Found some matches. Join Date: 02-21-14 Location: Morehead City, NC	Thanks landarc. Ordered the yardbird. Can't wait to try it!