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Phil Moscowitz posted:Don’t cook a lean piece of beef to 200 degrees ever. I'm curious about this, when you smoke a chicken or salmon for 3 hours it doesn't come out like an ashtray. Why would it make the tenderloin bad here?
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Jun 3, 2023 23:59
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So: I already bought it, so I have to use it I can't make it inside, the wife is pregnant and any extended smells inside make her sick. The only outside cooker I have is the smoker I have to cut it because the mbs isn't wide enough without folding it
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Jun 4, 2023 00:09
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I smoke filets before grilling virtually every time I cook them, and they’re loving delicious. It shouldn’t take 3 hours for a whole tenderloin to reach 115. At 225, it should take like 90 minutes. As a whole muscle, I’d be worried about getting ENOUGH smoke flavor, not oversmoking.
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Jun 4, 2023 00:22
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HootTheOwl posted:So: They aren’t saying don’t smoke it, they’re saying don’t take it all the way to 200 degrees because it will be tough chewy and totally dried out. Source: Was wanting to do poor man’s burnt ends with Chuck roast to save money, only to find out that Chuck roast had gotten ungodly expensive for some loving reason, but they had sirloin tip roasts which I’d never cooked before on BOGO sale so I tried that. Two sirloin tip roasts went in the trash that night after sitting on the smoker all afternoon! E: also probably wouldn’t really sweat cutting it to fit it on the smoker, I don’t see that as a problem either
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Jun 7, 2023 17:43
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T-Square posted:They aren’t saying don’t smoke it, they’re saying don’t take it all the way to 200 degrees because it will be tough chewy and totally dried out. E: Phil said not to. Anyways: I did smoke it, cut in half and pulled at 130. I did need to cut it to fit. Let it rest for 15 minutes. Then the wife left for the day (!!!) so I got to sear it and while everything was good the seared section was The Best Ever.
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Jun 7, 2023 18:00
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Uh...does this count? /Edit: yeah, i had no idea that there are significant respiratory issues involved and not just dramatic webcam images, removed the link Duzzy Funlop fucked around with this message at 20:51 on Jun 7, 2023 |
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Jun 7, 2023 20:30
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I smoked a beef tenderloin once. Did a couple chunks, maybe 45 minutes worth. It just overwhelmed the meat in my opinion. Maybe if you really want smoke flavored filet, go ahead. Beef tenderloin is such a great piece of beef, it was disappointing. Since then I stick to roasting. But one chunk probably won’t be end of the world if that’s what you really want.
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Jun 8, 2023 12:32
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Yeah I’d never smoke a tenderloin. If you want the mid rare and smoke combo go tri tip.
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Jun 8, 2023 13:32
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Tri-tip is good for that vibe, picanha is very similar and also good. If I'm going to smoke a steak it's going to be a ribeye. Either the steak version or the whole shebang.
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Jun 8, 2023 14:13
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Did ribs.  Literally perfect in every way. I’m just experimenting with rubs and sauces at this point.
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Jun 8, 2023 15:03
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They look extremely edible.
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Jun 8, 2023 16:12
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MrYenko posted:Literally perfect in every way. Not every way. You didn't bring any to share with the class.
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Jun 8, 2023 17:02
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And no cross section!
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Jun 8, 2023 17:51
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Any good tips for doing a tri tip?
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Jun 13, 2023 05:41
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MarcusSA posted:Any good tips for doing a tri tip? Tri tip might be my favorite cut to sous vide, but this isn't the thread for that  I basically reverse sear to medium rare on my Weber kettle with a chunk of wood on the coals.
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Jun 13, 2023 05:58
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a reminder for all you pellet grill users, vac out your grill it's probably real dusty.
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Jun 13, 2023 12:37
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tater_salad posted:a reminder for all you pellet grill users, vac out your grill it's probably real dusty. I have to vacuum mine a lot. I started with an MES and smoke tube but didn’t get great results. Moved onto a WSM and got great results with a fire board but sometimes things got too much smoke on them and it was a pain to reload charcoal for a long cook, in addition to cleaning out ashes. Got a camp chef DLX and loving love it. Just enough smoke, has a smoke ring on everything, easy to monitor and clean up since I can get some ashes through the catch can underneath, but even after like 2 smokes I’ve seen a ton of ash to vacuum out. Probably the only thing I don’t like is hauling the shop vac out to clean it all the time.
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Jun 13, 2023 12:42
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my smoker sits to the side of my garage that also houses my shop vac so it's easy to do. I've just started using a "smoke tube" for my smokes on the Pellet grill, we'll see how the pulled pork comes out, I always feel a little light ion the smoke for pulled pork so we'll see how this does when I eat it on lunch.
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Jun 13, 2023 12:46
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Time to prep another 30+ lbs of meat for this weekend. Two packers and a knuckle for the smoker, and a fresh container of Butt Rub.
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Jun 13, 2023 12:51
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Chicken wings are actually on sale. I've only ever made them via Alton Brown's fridge method in the oven. Anyone have suggestions or can point me to something involving smoking them? Is it worth it?
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Jun 14, 2023 18:54
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sterster posted:Chicken wings are actually on sale. I've only ever made them via Alton Brown's fridge method in the oven. Anyone have suggestions or can point me to something involving smoking them? Is it worth it? I’ve smoked wings a few times and I still usually have to finish them in the oven or the skin gets rubbery.
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Jun 14, 2023 19:18
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I’ll smoke then broil them to crisp up the surface or on a kamado you can just indirect them at a really high temp. It’s good but I don’t think it’ll ever beat frying them.
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Jun 14, 2023 19:22
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sterster posted:Chicken wings are actually on sale. I've only ever made them via Alton Brown's fridge method in the oven. Anyone have suggestions or can point me to something involving smoking them? Is it worth it? I use a vortex on my Weber kettle and use a chunk of smoker wood over the center and they turn out amazing, here's a video from Malcolm Reed on it: https://youtu.be/y9kC1rCIDHg crondaily fucked around with this message at 20:35 on Jun 14, 2023 |
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Jun 14, 2023 19:51
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My method is an overnight dry brine in the fridge, put em on the smoker and in the last 15 minutes or so crank the heat up to crisp the skin before basting/tossing in sauce. Works like a charm and never any rubbery skin.
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Jun 14, 2023 20:11
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crondaily posted:I use a vortex on my Weber kettle and use a chuck of smoker wood over the center and they turn out amazing, here's a video from Malcolm Reed on it: https://youtu.be/y9kC1rCIDHg Yes this is the way
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Jun 14, 2023 20:24
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Bluedeanie posted:My method is an overnight dry brine in the fridge, put em on the smoker and in the last 15 minutes or so crank the heat up to crisp the skin before basting/tossing in sauce. Works like a charm and never any rubbery skin. This seems very similar to Alton Brown fridge method. Probably just go this route as it'll work best with my equipment. crondaily posted:I use a vortex on my Weber kettle and use a chunk of smoker wood over the center and they turn out amazing, here's a video from Malcolm Reed on it: https://youtu.be/y9kC1rCIDHg Do you also do the corn stratch, Asking because you didn't specifically mention hat? Wonder if arrowroot will work. That's generally what I have on hand as corn startch substitute.
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Jun 14, 2023 20:42
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sterster posted:Do you also do the corn stratch, Asking because you didn't specifically mention hat? Wonder if arrowroot will work. That's generally what I have on hand as corn startch substitute. I've never used corn starch on mine.
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Jun 14, 2023 20:43
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Dango Bango posted:I've never used corn starch on mine. I do use the corn starch because the Boss is gluten intolerant, if she wasn't I'd likely use traditional flour, but I haven't done it that way myself tbh.
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Jun 14, 2023 21:21
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I smoke em for like an hour then crank up the temps (when I had a smoker id toss em on the grill, with my pellet smoker i just turn the knob to like 450) and finish them by painting them with bbq sauce and they're delicious.
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Jun 14, 2023 21:36
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God bless you fine cooks. I think I have some decent instructions to get me where my heart and stomach desire.
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Jun 14, 2023 21:42
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 Attention Canadian smokers - Real Canadian Superstore has cryovac AAA whole briskets on sale for $3.99/lb.
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Jun 14, 2023 21:45
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sterster posted:God bless you fine cooks. I think I have some decent instructions to get me where my heart and stomach desire. No matter what you do, as long as they’re not under, they’ll be wonderful. Chicken is just fantastic to smoke.
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Jun 14, 2023 22:54
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unknown posted:
Do you just set those outside these days?
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Jun 14, 2023 23:06
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Meat trimmed. I'm rusty. Two packers and a knuckle ready for the mesquite/hickory smoke tomorrow.
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Jun 14, 2023 23:58
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Welp, Home Depot was to deliver my rotisserie today, tracking says delivered, yet no box. gently caress You OnTrac. You had ONE loving job.
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Jun 15, 2023 02:14
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toplitzin posted:Meat trimmed. I'm rusty. Two packers and a knuckle ready for the mesquite/hickory smoke tomorrow. More photos please 😛
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Jun 15, 2023 04:34
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Sure thing! This is Bear. 
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Jun 15, 2023 12:43
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toplitzin posted:Sure thing! 10/10, would scratch.
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Jun 15, 2023 13:20
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Meats are in, probes are stabbed, mesquite is smoldering.
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Jun 15, 2023 14:41
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toplitzin posted:Sure thing! Best post in a thread of good posts. Love big dogs.
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Jun 15, 2023 16:16
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