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I’m not scared and that place was fantastic. Top 50 restaurants in Latin / South America.
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Nov 16, 2018 22:57
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Suburban Dad posted:Went to my favorite local bbq restaurant today and they had changed my favorite bbq sauce. It's a mustard based sauce that was very sweet and good, I put it on everything (fries, meat, etc). I asked about it and they said it was because the new one was GF and had less sugar in effort to be more healthy. Uh, sir I'm eating a pig covered in more pig (pulled pork with bacon on top) sandwich, that wasn't high on my concerns list. They have almost no "healthy" options so this was high on the My wife loves this stuff. Melt some butter and brown sugar and then mix in yellow mustard, cider vinegar, worcestershire sauce, plus salt and pepper and cayenne if you want it spicy. That's all you need, adjust everything to taste. If you want it sweeter, use more brown sugar. Also I for real nailed a brisket for maybe the second time ever. I think this is probably the best proper smoked brisket I've had, anywhere. It was done in 12 hours too, which was a nice surprise.  click for big bewbies fucked around with this message at 01:12 on Nov 17, 2018 |
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Nov 17, 2018 01:07
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list.
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Amazon shows there’s a new Steven Raichlen book coming out, and this one is all about brisket. https://www.amazon.com/Brisket-Chronicles-Barbecue-Braise-Versatile-ebook/dp/B07GNZ4W7H/ref=sr_1_10?ie=UTF8&qid=1542415462&sr=8-10 Available April 2019.
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Nov 17, 2018 01:48
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Holy smoke ring on that sucker.
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Nov 17, 2018 01:57
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Gwaihir posted:Holy smoke ring on that sucker. No joke, that almost looks like you marinated it in something that had a shitload of pink food coloring or what ever the Chinese do to Chashu
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Nov 17, 2018 10:11
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It looks like he put lipstick on that motherfucker. Holy christ, what a smoke ring.
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Nov 17, 2018 11:59
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So I'm going to spatchcock my 19lb turkey and am looking at letting it coast along at 325 for the smoke. The google machine times are all over the place. Hell times I'm looking at would barely cook a 6 or 7 lb chicken in my experience. Anyone else done this?
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Nov 17, 2018 16:39
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C-Bangin' it 
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I've smoked my turkey every year for the last 5 or so. Times have been all over the place because I have used different sizes bird and didn't have good grill thermometers until this year. It was generally faster than you'd expect though, in the 3 hours and change range for a 12 pound bird. E: I've always dry brined beforehand, too. That might help.
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Nov 17, 2018 18:06
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I found the same.. 2.5 to 3 hours for a 10 to 12 pound bird.
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Nov 17, 2018 18:14
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Mine have been about the same as well. Edit: spatchcocked Tezcatlipoca fucked around with this message at 02:38 on Nov 18, 2018 |
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Nov 18, 2018 02:32
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So for a 19"? Looks like 4 hours...not being spatchcoked.
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Nov 18, 2018 02:37
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I suspect that it'll be a decent bit longer if you don't spatchcock it (And why wouldn't you it's crazy faster/makes for better crispy skin). Also then you have the big ole spine and other bits to go with the neck and giblets for making gravy!!!!
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Nov 18, 2018 02:49
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Colostomy Bag posted:So for a 19"? If you don't have a good thermometer you can do the joint wiggle test. Grab a drumstick and see if it's loose in the joint, if so it's probably about done. But, uh, you should get a thermometer.
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Nov 19, 2018 14:57
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Murgos posted:If you don't have a good thermometer you can do the joint wiggle test. Grab a drumstick and see if it's loose in the joint, if so it's probably about done. Yeah, I have a Maverick. Should get a decent thermometer. 
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Nov 19, 2018 15:54
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Smoke ring ≠ flavor.  Mighty fine looking brisket, though.
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Nov 19, 2018 16:22
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You can get an cheapo instsntish read thermometer that's close to accurate for like good drat 10 bucks.. order it today and you should get it by Weds especially if you do 1 day shipping
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Nov 20, 2018 02:51
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Colostomy Bag posted:So I'm going to spatchcock my 19lb turkey and am looking at letting it coast along at 325 for the smoke. The google machine times are all over the place. Hell times I'm looking at would barely cook a 6 or 7 lb chicken in my experience. Did a 20 lb. spatchcocked turkey in the oven at 350 Saturday and it was done in ~90 minutes. Probably will be slightly longer on a smoker at a lower temp but I bet it's done in 2 hours.
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Nov 20, 2018 16:29
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Well ok then, colored me a tad surprised. I was looking at around 4 hours whole so I guess perhaps spatchcocking will get her down to 2.
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Nov 20, 2018 17:43
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First time I cooked a turkey in my WSM I didn't use enough charcoal so I dumped in the last of the bag using the hatch. Yup, big cloud of charcoal dust rose up through the grates and dusted all over my nice turkey. That was when I learned not to dump charcoal into a running WSM and instead put in handfuls. re: Spatchcocking, I've been doing this for a few years and this year I bought an industrial set of shears. Chopped through that sucker like butter! Canuckistan fucked around with this message at 19:44 on Nov 21, 2018 |
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Nov 21, 2018 19:33
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A5 wagyu BMS11 ribeye cap paired with a puree of golden beets and parsnip topped with balsamic roasted brussels sprouts. Smoked low at 170 for an hour prior to searing.
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Nov 22, 2018 02:13
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I bought a Flame Boss 400 last month and it's been working great for me the last few weekends. There is one fatal flaw as I found out today. All of the traffic has to go through their server. Which is currently getting hammered. I managed to get it set up but since I was starting the fire in the smoker I only set the pit temp to 100F. I can't change it now because the website is unresponsive. Neither is the app. I'm trying to get it set up in local mode but even that's not working for me. Luckily I'm just making smoked mac and cheese. Worst case I'll do it in the oven and it'll be baked mac and cheese. But holy poo poo, of all days to not have decent webhosting when you sell a cloud based smoker controller, Thanksgiving is probably one of the worst. Edit: just checked their FB page and evidently the same thing happened last year. Wow. LordOfThePants fucked around with this message at 17:14 on Nov 22, 2018 |
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Nov 22, 2018 17:11
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Buddy and I smoked 7 briskets, 7 shoulders and 6 turkeys for the local Food Bank Staff and Volunteer appreciation lunch yesterday. Due to "things" we borrowed a smoker and had some difficulties getting things rolling at the beginning (figuring out the right airflow tricks and such to get this badboy to temp for instance) but found that a larger smoker is actually more forgiving regarding keeping it at temp. Overall much fun and tasty BBQ was had by all. I failed to get Money Shots since we were carving and such to keep up with the demands of the hungry mob. Pork ran a bit faster than expected and hit temp between fire checks. Briskets were either right on or a little over (falling apart too much). I wasn't a fan of the bark on them (I think a couple were too close to the firebox for a while) but they were well received. Turkeys came out perfect aside from the skin. With a big overnight smoke like this, I'm really leaning towards getting a larger group so we can have proper shifts instead of alternating fire checks between 3 of us every 30 minutes. If we had done that we probably would have had better bark and been less all over the place when the pork should have come off the heat. The smoker itself:  Many Trees died to bring us this BBQ  Breakfast is the second most important meal of the Smoke  Turkeys and pans of pulled pork resting before carving and serving 
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Nov 22, 2018 19:02
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That is really loving cool. Thanks for sharing.
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Nov 22, 2018 19:18
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Great thing to do. But cripes, you cranked out food that probably blew most people away so don't beat yourself up...especially since you were on a "new to us smoker." That basically demonstrates skill.
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Nov 22, 2018 20:57
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Is it even possible to smoke a chicken or turkey without the whole thing turning black on the outside and looking burned?
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Nov 23, 2018 06:56
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I. M. Gei posted:Is it even possible to smoke a chicken or turkey without the whole thing turning black on the outside and looking burned? My smoked poultry doesn't typically looked burned? Here's today's turkey prior to a quick trip in the oven to crisp the skin:  Did a 22lb bird for my second Thanksgiving. 22lbs was way too much, but Costco seemed to only have ~12lb birds or ~22lb birds so I went with the later. Wished I went with two of the smaller ones in retrospect. I had to drive it across town after cooking and two smaller birds would have been a lot more manageable. Turkey turned out great, but I completely neglected to think about carving. My dad pulled out a knife that looked like it must have been a garage sale acquisition and tried to sharpen it up. Needless to say, carving was a nightmare. I cut the leftovers up when I got home and even my mediocre knife set was a night and day improvement.
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Nov 23, 2018 08:04
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Looks good...about how mine turned out. And yeah, spatchcock saves a shitload amount of time like all of you said. Couldn't believe how short the cooking time was cooking a 19lb bird. Turned out great, was fun when it's 30F outside.
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Nov 23, 2018 15:49
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I’ve got a lamb shoulder I’ll throw in the Weber tomorrow. I made up a rub based on Turkish mint baharat with some pomegranate molasses brushed on first to help it stick. It’s my first attempt at pulled lamb so hopefully it goes well. I think mutton would work better but that is quite hard to come by. I also grabbed a couple of lamb necks while I was in the butchers, they were only a couple of bucks each and if they turn out ok it’ll be good to know I’ve got a cheap source of bbq fodder 
gay picnic defence fucked around with this message at 00:01 on Nov 24, 2018 |
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Nov 23, 2018 16:32
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Well that seemed to work pretty well, the necks were nice and soft a few hours before the forequarter which I guess I should have expected. The meat just fell off the bones, one of them fell apart when I went to pick it up. The smoke didn't stand out, but I was using apple pellets which may not have been strong enough to match it with red meat and all the spices I used. 
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Nov 24, 2018 12:32
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Wacha.got there? Some pork.butt.. some ribs?
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Nov 24, 2018 18:04
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I did salmon and turkey this year. I had a minor freakout at how charred the exterior of the turkey looked but I should have had faith and trusted the thermometer that said it was 150 in the breast. (It was, and it was loving delicious.) 
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Nov 24, 2018 18:26
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First brisket ever. Was just the flat I think, but it came out great. https://twitter.com/felixpotvin/status/1066112405850140672
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Nov 26, 2018 02:19
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Chemmy posted:First brisket ever. Was just the flat I think, but it came out great.
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Nov 26, 2018 02:36
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Chemmy posted:First brisket ever. Was just the flat I think, but it came out great. Maybe it's just the picture, but that looks super dry? To be fair, I see this issue at BBQ joints more than not.
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Nov 27, 2018 16:57
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I was going to say it probably the perspective compared to the knives but since if it was a flat that must be some dwarf cow.
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Nov 27, 2018 17:06
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So, I guess my achilles heel is cheap pork, because I stumbled across some good deals this weekend and picked up about 30lbs of it. The pork butt ($0.88/lb) I know what to do with, but I also picked up some pork tenderloin for about $1.00/lb with a plan to cut it into pork chops. Anything non-porkchop related I should consider for some of it? I also have sous vide available to me.
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Nov 27, 2018 22:25
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I smoke whole pork tenderloins all the time, and it works great.
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Nov 27, 2018 22:36
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BeastOfExmoor posted:So, I guess my achilles heel is cheap pork, because I stumbled across some good deals this weekend and picked up about 30lbs of it. The pork butt ($0.88/lb) I know what to do with, but I also picked up some pork tenderloin for about $1.00/lb with a plan to cut it into pork chops. Anything non-porkchop related I should consider for some of it? I also have sous vide available to me. Pork chops are usually cut from the regular loin, rather than the smaller tenderloin. In addition to cooking them whole, you can butterfly them and re-roll them with pesto or some other filling.
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Nov 27, 2018 22:39
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snyprmag posted:Pork chops are usually cut from the regular loin, rather than the smaller tenderloin. In addition to cooking them whole, you can butterfly them and re-roll them with pesto or some other filling. Sorry, it was indeed loin, not tenderloin.
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Nov 27, 2018 23:21
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Yeah, guess one of those roll your own type things. Stores label their cuts with anything now so do what you want. Not a bad price.
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Nov 27, 2018 23:24
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