|
Crutched at the four hour mark. Edit: Forgot to post lunch. Lovely pork steak. 
Beef Of Ages fucked around with this message at 18:24 on May 25, 2020 |
#
?
May 25, 2020 18:11
|
|
|
|
| # ? Apr 26, 2024 07:47 |
|
|
I got delayed buying groceries and doing a bunch of other poo poo yesterday, and my pork butt ended up going in the smoker a few hours later than I planned. It’s been cooking at 225° for 13 hours and it’s about 165° now. This would be fine if I didn’t have other food to smoke. Looks like I might have to squeeze a couple of things in with the pork to save some time. The pork has already taken as much smoke as it can and the temp is low, so it should be fine.
|
|
#
?
May 25, 2020 21:06
|
|
|
https://i.imgur.com/yPnlfdu.mp4
Bob A Feet fucked around with this message at 21:27 on May 25, 2020 |
|
#
?
May 25, 2020 21:24
|
|
|
Made some "burnt ends" outta chuck. 
|
|
#
?
May 26, 2020 01:48
|
|
|
I finally took my pork butt off at 7:30 PM. loving thing took 17.5 hours. I don’t know what the final temp was because my Egg Genius took a poo poo about 15 minutes before I pulled it, and I forgot to check it with my instant-read, but the last temp the Genius recorded before going offline was 196°. I also forgot to foil it. Whatever, it looks and tastes incredible. The meat was falling apart on its own when I first set it down on the counter. Pics will follow in a bit unless I forget to post them again. 
|
|
#
?
May 26, 2020 02:27
|
|
|
NomNomNom posted:Other than square inches what limitations are you running into? I have a Weber kettle with a slow n sear and I've turned out some amazing bbq for way less money than some other setups. I'm considering adding a billows to make it fool proof. Mostly space. Ribs are awkward even with a rack. Larger briskets and butt have to sit closer to fire then I would prefer. Those same cooks still turn out great so I probably don't need it. An insulated cooker would help extend the bbq season into the colder Chicago months. I have to add a lot more fuel when the temperature drops.
|
|
#
?
May 26, 2020 16:44
|
|
|
Brisket cranking. Haven't done one in ages and I did sort of a hack job on separating the point/flat.  Tossed in some eggs. I'll see how those turn out.
|
|
#
?
May 26, 2020 17:47
|
|
C-Bangin' it 
|
Any charcoal people prefer? I got some Jealous Devil Briquettes and I'm not sure I like how variable every piece is. Theres a lot of charcoal on sale, should I switch to lump? I feel like the consistency would make it easier to guage how much to put in. I have a WSM 14.
|
|
#
?
May 27, 2020 02:47
|
|
|
5436 posted:Any charcoal people prefer? I got some Jealous Devil Briquettes and I'm not sure I like how variable every piece is. Theres a lot of charcoal on sale, should I switch to lump? I feel like the consistency would make it easier to guage how much to put in. I have a WSM 14. Fogo https://www.fogocharcoal.com/
|
|
#
?
May 27, 2020 02:51
|
|
|
Ribs turned out real good.  
|
|
#
?
May 27, 2020 02:59
|
|
|
I had a bit of a challenge removing the silverskin from the top of my beef ribs over the weekend. Before I go into the knife thread and ask there, does anyone have a knife they recommend that's good for that job? My sharp knives are too big, and my smaller knives are either wrong or lovely.
|
|
#
?
May 27, 2020 03:02
|
|
|
TITANKISSER69 posted:I had a bit of a challenge removing the silverskin from the top of my beef ribs over the weekend. Before I go into the knife thread and ask there, does anyone have a knife they recommend that's good for that job? My sharp knives are too big, and my smaller knives are either wrong or lovely. I use the handle side of a butter knife, spoon, or fork to pry under the silver skin at the base of a bone. Get a good amount pried and use it to pull the rest up. I try to get it up in one big piece. 5436 posted:Any charcoal people prefer? I got some Jealous Devil Briquettes and I'm not sure I like how variable every piece is. Theres a lot of charcoal on sale, should I switch to lump? I feel like the consistency would make it easier to guage how much to put in. I have a WSM 14. For the WSM I just use Kingsford blue bag or Weber briquettes when they’re on sale.
|
|
#
?
May 27, 2020 03:16
|
|
|
5436 posted:Any charcoal people prefer? I got some Jealous Devil Briquettes and I'm not sure I like how variable every piece is. Theres a lot of charcoal on sale, should I switch to lump? I feel like the consistency would make it easier to guage how much to put in. I have a WSM 14. Lump is less consistent than briquette.
|
|
#
?
May 27, 2020 03:25
|
|
|
Bob A Feet posted:I use the handle side of a butter knife, spoon, or fork to pry under the silver skin at the base of a bone. Get a good amount pried and use it to pull the rest up. I try to get it up in one big piece. Use a paper towel to grip the silverskin while you pull it off in one piece, it makes it so, so much easier.
|
|
#
?
May 27, 2020 04:16
|
|
|
Lawnie posted:Use a paper towel to grip the silverskin while you pull it off in one piece, it makes it so, so much easier. I've read about doing that for the membrane on pork ribs, does it work as well on the opposite side of beef ribs?
|
|
#
?
May 27, 2020 05:47
|
|
|
anyone have recs for bbq grill scraper/cleaner? ive seemingly bought a dozen wire brush models over the years and they're never particularly great, plus you get to worry about the wire pieces making it into your food i tried one of the pumice "grill stone" cleaners from home depot but for 5ish bucks it probably only lasted 3, maybe 4 grill cleanings. not great.
|
|
#
?
May 28, 2020 19:33
|
|
|
When my coals are fresh I just close the grill and let that puppy roast at 700+. If you're talking about a smoker, they're a chore to clean, so I just try and treat them like cast iron. Keep them well seasoned but not sticky. I've never had a concern with getting wires in food. They should be nowhere near each other. The top rated grill brushes look a lot better than the wide toothbrush looking ones that I use, though. um excuse me fucked around with this message at 19:52 on May 28, 2020 |
|
#
?
May 28, 2020 19:49
|
|
|
i have a bge but i definitely get stuff stuck on the grate and need to scrape it with every use. https://www.goodhousekeeping.com/food-recipes/a32733/wire-grill-brush-dangers/ https://www.consumerreports.org/food-safety/wire-grill-brush-danger/ nobody is using the brush while they are cooking, the issue is that wire bristles come loose, stick to the grill and can get into your food.
|
|
#
?
May 28, 2020 21:54
|
|
|
lmao okay looking at reviews for wood grill scrapers and found this review, definitely getting one now https://www.amazon.com/gp/customer-reviews/R1T3VT9G85NM5C/
|
|
#
?
May 28, 2020 22:00
|
|
|
He punished his sub with his Grill Dog Cedar Hog
|
|
#
?
May 29, 2020 01:01
|
|
|
Smoking a couple of spatchcocked chickens today. I want to do a higher heat and try to get a better skin. I’m using my WSM 22.5 and thought I’d use lump (Jealous Devil) instead of my usual briquettes. Is this a good idea? Maybe 4-5 pounds of lump? Ambient temp is in the 70s.
|
|
#
?
May 29, 2020 15:53
|
|
|
Butt last weekend was a great success. Tonight I'll be starting 4 butts and distributing 3 of them to family members in town who were very jealous of the pics from last weekend.
|
|
#
?
May 29, 2020 15:58
|
|
|
Easychair Bootson posted:Smoking a couple of spatchcocked chickens today. I want to do a higher heat and try to get a better skin. I’m using my WSM 22.5 and thought I’d use lump (Jealous Devil) instead of my usual briquettes. Is this a good idea? Maybe 4-5 pounds of lump? Ambient temp is in the 70s. I never measure my lump. Usually have tons of leftover and just close up the vents and use it next cook. Thing is, nobody knows how efficient your smoker/grill is to advise how much lump to use. Hasselblad fucked around with this message at 19:23 on May 29, 2020 |
|
#
?
May 29, 2020 19:13
|
|
|
Hasselblad posted:I never measure my lump. Usually have tons of leftover and just close up the vents and use it next cook. Thing is, nobody knows how efficient your smoker/grill is to advise how much lump to use. That makes sense. I think I’m going to just do briquettes and see how hot those will get for me. I’ll try lump when I’m not on any kind of schedule.
|
|
#
?
May 29, 2020 21:43
|
|
|
Well that worked great. I used 2 chimneys of briquettes and it was more than enough. I had no problem keeping the WSM in the 350-375 range. I did 30 min skin side down then flipped them. 75 minutes total and the skin was great. A big hit.
|
|
#
?
May 30, 2020 02:15
|
|
|
Easychair Bootson posted:Well that worked great. I used 2 chimneys of briquettes and it was more than enough. I had no problem keeping the WSM in the 350-375 range. I did 30 min skin side down then flipped them. 75 minutes total and the skin was great. A big hit. Was 375 the hottest you could get them, or did you adjust the smoker to stay in that range?
|
|
#
?
May 30, 2020 19:39
|
|
|
Based on the volume of charcoal it can hold and the 3 kettle-style air inlets, I bet you could shoot for the moon, assuming you left the top off.
|
|
#
?
May 30, 2020 19:43
|
|
|
I'm really happy with my Signals + Billows combo on my Weber Smokey Mountain. Took me a little bit to figure out exactly how to set it up with the vents and everything, but it'll hold this thing at rock-steady temperatures as long as it has enough fuel. Yesterday I did some baby back ribs and it kept it at 225 F with almost no fluctuation the whole cook. Haven't experience any reliability or connectivity issues.
|
|
#
?
May 31, 2020 20:42
|
|
|
Hasselblad posted:Was 375 the hottest you could get them, or did you adjust the smoker to stay in that range? At the beginning I had to close vents to keep it under 415. I think i would have no problem holding it around 400 for 90 minutes.
|
|
#
?
May 31, 2020 23:41
|
|
|
Did back ribs for the first time! Slightly too much sugar in the rub, but the bark was really great. Otherwise it's mainly pepper and coriander, with some garlic powder and mustard powder added in.   And then the best part was using the leftover ribs to make tacos! 
|
|
#
?
Jun 1, 2020 18:18
|
|
|
I managed to get a brisket flat recently despite the crazy prices. Here it is before the smoker addition. Smoking it with oak wood which isn't common around these parts. , I'm in hickory & pecan country. Hope you guys are able to find decently priced meat. Prices are whackadoo right now. Edit: Finished product. Not much of a smoke ring, but it tastes perfect. Vac sealed a bunch away to munch on over time.  
onemanlan fucked around with this message at 21:55 on Jun 5, 2020 |
|
#
?
Jun 4, 2020 21:35
|
|
|
Having a real hard time getting good bark/ambient temp on my parents fancy gas grill on two racks of ribs. Crazy temp fluctuations and I'm suspecting that I put the air probe in a hot spot and that the air has been way under temp for the last three hours. Fucks sake. This thing is good for grilling, but I can't get it to hold a low air temperature worth poo poo.
|
|
#
?
Jun 6, 2020 00:07
|
|
|
Was going to swear of B&B lump because my first bag I ever used was ALL tiny chips, rocks and dust. I never got around to using my second bag until today....it is all log sized chunks with zero dust??
|
|
#
?
Jun 6, 2020 22:45
|
|
|
Some of the mesquite has tiny pieces in the bags but usually they have good sized chunks.
|
|
#
?
Jun 6, 2020 23:48
|
|
|
Smokers dilemma: A-wake up early and start smoking a 9lb (prob 7.5 once trimmed) pork butt and quite possibly not eat it until 9pm B-overnight smoke through the outer bands of the tropical storm hitting the gulf. Under the eaves of my garage but plenty windy. C-be a smart adult and save it for another time. Should’ve bought ribs damnit!!!
|
|
#
?
Jun 7, 2020 01:48
|
|
|
D: smoke it for two hours then overnight in the oven.
|
|
#
?
Jun 7, 2020 02:16
|
|
|
Doing the 3-2-1 method for some ribs. When you reach the 1 and paint the barbecue sauce on them, do you leave the foil on the bottom or completely remove it? Edit: took the foil out. How are you supposed to get them off the foil without them falling apart? One fell off and I was careful with the rest nwin fucked around with this message at 20:56 on Jun 7, 2020 |
|
#
?
Jun 7, 2020 20:35
|
|
|
I completely remove.
|
|
#
?
Jun 7, 2020 20:46
|
|
|
I got some pata negra pork rack, cut it into chops. Check out the marbling:  Well that was loving delicious. I appreciate not exactly slow or smoking but whatever.
|
|
#
?
Jun 7, 2020 21:22
|
|
|
|
| # ? Apr 26, 2024 07:47 |
|
|
knox_harrington posted:I got some pata negra pork rack, cut it into chops. Check out the marbling: Holy poo poo that looks amazing
|
|
#
?
Jun 7, 2020 21:30
|
|