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Maybe in a salad with feta and olives?
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Aug 8, 2018 03:44
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Half that video is the same shot over and over of him slicing the watermelon. The watermelon is intriguing though.
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Aug 8, 2018 05:07
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I feel for the newbie that buys a smoker and asks what to smoke first. Of course the correct response is butt. But now it will be either a frozen lasagna or a watermelon.
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Aug 8, 2018 14:00
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C-Bangin' it 
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Colostomy Bag posted:I feel for the newbie that buys a smoker and asks what to smoke first. Of course the correct response is butt. You could make a meal out for Lasagna, Watermelon and Cheez-itz. Maybe throw in a few Horse Buttholes too just for good measure.
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Aug 8, 2018 14:11
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sterster posted:Okay which one of you is going to pony up on this. Saw this on my facebook feed. Can't say it looks that good to be honesty. that looks loving disgusting
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Aug 8, 2018 14:16
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Trastion posted:You could make a meal out for Lasagna, Watermelon and Cheez-itz. Maybe throw in a few Horse Buttholes too just for good measure. You know you are right. We are leading the charge. Thanksgiving dinner menu right here folks. Horse Buttholes may take some to acquire. I'm wondering if I should brine them.
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Aug 8, 2018 17:54
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I like my buttholes dry brined personally.
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Aug 8, 2018 18:47
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Nobody likes a drippy rear end in a top hat.
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Aug 8, 2018 18:53
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I've been contemplating an electric smoker and the 40" MES one I was looking at is cheaper than it's been in about a year in case anybody is thinking of making the jump. still not diving in today  https://www.amazon.com/Masterbuilt-...ASIN=B00LK2SAYA https://camelcamelcamel.com/Masterb...t&ctx_src=chart Suburban Dad fucked around with this message at 20:07 on Aug 8, 2018 |
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Aug 8, 2018 20:04
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Larrymer posted:still not diving in today Why? Out of all my hobbies and out of all the money I've blown on women, booze, cars, raising kids, drugs, AV/computer poo poo and other stupid rear end stuff...smoking a lasagna is about the best return on investment.
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Aug 8, 2018 20:53
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Is there a specific reason for the 40"? I have a 30" and haven't had an issue with its size.. the 40" does have a better element to keep up with temps in the cold. The front window doesn't do poo poo after the first.2 smokes.. and it can be had for 177 or sometimes even cheaper like 149..
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Aug 8, 2018 21:11
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A long overdue post and review. I picked up Woodwind pellet grill (with the sear station) about a month ago but been busy. Up until a few weeks ago I had a Weber Kettle, Masterbuilt Electric, and a Weber Genesis Gas. I've also been through a WSM and an old offset. With the purchase I was hoping to get rid of some or all of it. Before the grill arrived Woodwind\CampChef decided to drop a new model, (The SG). The newer model was a bit taller, had a second shelf, dual probes, and a slide and grill feature. This pissed me off and told them I was going to refuse shipment. After thinking about it the new features weren't that big of a deal as the only thing I cared about was the size. The other issue was the lead time of the new grill would have been another few weeks. The other reason I decided to keep it was FedEx dumped it in my driveway that day before I could refuse it anyway. Open opening there were a few damaged items seen below. I then called CampChef again to express my love for them. I was probably being a bit over dramatic hoping for a few free bags of pellets or something, but a 1000 dollar grill should show up perfect.  Hopper Lid got hit.  Chimney Bent,  Side Shelf dented, I was replacing this with the sear station anyway.  They replaced all the parts free of charge and I swapped them out, (Still with no free goodies) Pulling the hopper off to replace the lid was a pita, but whatever.  On to the good! It works pretty drat awesome, I've reversed seared steaks, burgers, pork chops, pretty much everything roasted in an oven or grilled on my Weber Genesis has been put on this. I've sold my MES electric and Weber Kettle. The one thing is I doubt it will replace the Weber Genesis. I leave my gas grill uncovered 24/7 365 in upstate NY. I wouldn't do that with this, so I wheel it in and out of my garage. The build quality is great but it's a bit to expensive to "not care about it" if you know what I mean. Here's some pics and if your thinking about one I would recommend it. I pulled the propane tank off my Weber over a month ago and havent used it since. But once there's a foot of snow on the ground I'll probably just use that. Untrimmed  Trimmed Up  Smoked Up.  Sliced Up. I didn't wrap this and I think I'm part of team wrap still, a touch dryer but awesome.  Wings come out awesome.   Reversed Seared.   Still learning when to pulled them out of the smoker   Chickens!     Smoked Burgs    Like I mentioned earlier, pretty much everything that should have been roasted in my oven the last month was cooked on this. Frozen crap pizza for the kids? Sure! Pork Roasts, Roast Beef, everything comes out pretty drat good and you can't beat the convenience. micron fucked around with this message at 14:46 on Aug 9, 2018 |
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Aug 8, 2018 21:14
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tater_salad posted:Is there a specific reason for the 40"? I have a 30" and haven't had an issue with its size.. the 40" does have a better element to keep up with temps in the cold. Just chiming in to say that I bought the 30'' instead of the 40'' at this thread's advice and as a newbie to the hobby I haven't had any complaints.
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Aug 8, 2018 21:44
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I've mentioned it before but it bears repeating: if you are in the market for a MES and can afford to wait, hold out until the end of the summer and grab an overstock one from Walmart. I scored mine for $50 this way. Use Brickseek to search Walmarts near you. Even now I'm seeing some in my neighborhood for $109 and those will probably go on sale in a few weeks.
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Aug 8, 2018 23:09
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tater_salad posted:Is there a specific reason for the 40"? I have a 30" and haven't had an issue with its size.. the 40" does have a better element to keep up with temps in the cold. You've nailed it.
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Aug 9, 2018 00:22
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micron posted:I've sold my [...] Weber Kettle. Absolute loving madness
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Aug 9, 2018 02:45
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VERTiG0 posted:Absolute loving madness I know, I know. I just got too much poo poo. It almost makes me sad of all the time I’ve put into this. Now pretty much anyone can do some pretty awesome Q. It’s really drat brainless, but hey, gone are the days of staying up all night. It’s also not an electric  . Swapping pellets is super easy as well. I’ve found a new love for cherry, never really messed around outside of alder/hickory.
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Aug 9, 2018 03:50
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Colostomy Bag posted:Why? Out of all my hobbies and out of all the money I've blown on women, booze, cars, raising kids, drugs, AV/computer poo poo and other stupid rear end stuff...smoking a lasagna is about the best return on investment. Because I still have a large propane smoker and it's just first world problems that an electric may suit my needs slightly better. 
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Aug 9, 2018 12:47
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Larrymer posted:Because I still have a large propane smoker and it's just first world problems that an electric may suit my needs slightly better. Ah gotcha, didn't know you had a setup already. Mea culpa.
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Aug 9, 2018 16:05
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Masterbuilt 30" smoker $99.99 with free shipping: https://www.bradsdeals.com/p/358977?c_id=3393&u_id=67424549
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Aug 9, 2018 17:45
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 I will do the watermelon Should be coming up within the week. Only reason I'm doing it is because after mentioning it as a lol moment the wife said "Oh yeah, I saw that. Do it."
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Aug 10, 2018 00:46
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Still haven't heard.how the lasagna tasted
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Aug 10, 2018 00:52
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tater_salad posted:Still haven't heard.how the lasagna tasted Do you want him to go in to specific details? He said that everyone loved it. Colostomy Bag posted:But everyone got seconds. Including my kid so I was surprised. Nothing but compliments.
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Aug 10, 2018 13:26
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Oh I guess I missed it my bad I suck at reading.
tater_salad fucked around with this message at 17:20 on Aug 10, 2018 |
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Aug 10, 2018 14:48
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And yeah, I still do normal stuff. Did a spatchcocked chicken last night that turned out great. Turns out need to do a wood run since I'm out of cherry.
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Aug 10, 2018 19:35
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Colostomy Bag posted:
God Bless you an your wifes Facebook feed. Anxiously awaiting with antici........pation
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Aug 10, 2018 20:33
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Currently have a pellet smoker, thinking of grabbing a PBC for more extreme smoking action around the end of summer. Anything I need to know before I take the plunge?
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Aug 10, 2018 23:01
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The pit barrel looks awesome just for the hangar factor to me. Being able to hang stuff like ribs or chickens and not have to clean a grill at all is just loving aces. Also looks about as good as it gets for set it and forget it when dealing with charcoal.
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Aug 11, 2018 00:05
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Good morning goons I got 4lbs of pork belly and a brisket flat on this morning. I do pork belly a lot and will turn it into pork burnt ends. I've only done a brisket once before and couple years back and it turned out just ok. Hopefully this time it'll turn out a little better but I know it's not the most forgiving of meats.
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Aug 11, 2018 15:37
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Good luck, meatgoon! The butcher near me was talking up a “half New York” as a substitute for brisket the other week. Anyone have experience with that?
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Aug 11, 2018 15:44
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I think the bend and fork test work well with brisket. You know it's done when it is floppy and a fork twists easily in it. Basically all bbq should behave like a big jello mold when it's done.
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Aug 11, 2018 15:57
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Know that you have very limited temperature control when running the PBC, they tend to hum along between 270 and 290 degrees depending on conditions. However, that doesn't seem to affect the end product, everything I've made in it turns out great. My only issue with my PBC is the "meat fog" they talk about, wherein the drippings from the meat fall onto the coals, vaporize and come back up onto the meat. It really does impart a flavour different than most smokers, apparently it's that "old school" pit flavour. Some people don't like it, so be aware of that. It's an easy fix/mod though, any 18" grate would fit and you just need 10 or 12 inch standoffs to raise it up above the coal grate inside and you can then put a water pan or drip pan or whatever to catch the drippings. If you want to control temps, you never gently caress with the lower intake. You either crack the lid a bit to raise temps, and if you want to lower them you can stuff one or more of the rod holes with foil. It's the best chicken cooker I've ever used, hanging 8 half-chickens for dinner when you have company over is a total conversation piece. I run it that way with the lid cracked, trying to keep about a 350-375 steady temp. The skin comes out crispy and bite through and the meat is so, so juicy. If you have stuff that you don't want to hang (I never hang butts) it comes with a standard grate.
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Aug 11, 2018 15:59
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Tezcatlipoca posted:I think the bend and fork test work well with brisket. You know it's done when it is floppy and a fork twists easily in it. Basically all bbq should behave like a big jello mold when it's done. Did someone mention smoking jello?
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Aug 11, 2018 20:37
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Subjunctive posted:Good luck, meatgoon! The only cow part I've heard referred as New York would be a strip roast, which you would want to cook to your preferred steak doneness and not as long as a brisket.
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Aug 13, 2018 23:58
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Just made this Onion and Pepper Stout Beef and it turned out great. I used cross-rib roast as chuck (or blade roast here) isn't common in my part of Canada. I smoked for two hours in my weber with a small chunk of apple wood, then thirty minutes in the pressure cooker followed by a natural pressure release. I strained out the peppers and onions and beef, separated the fat out of the broth and reduced to around a cup. Pulled the beef and added back into the pot to mix into the liquid. Tasted great and leftovers are even better the next day. https://tvwbb.com/showthread.php?63260-Larry-Wolfe-s-Pepper-Stout-Beef-recipe-modified-slightly The only downside is that the odour from the pressure cooker was less than appealing. It downright stank. I imagine it was the combination of stout and smoke in the steam but it wasn't good. Fortunately it tasted much better than it smelled.
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Aug 14, 2018 12:50
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I need a new grill brush, and apparently the ones I've been using forever are not safe? Anyway, what's a good brush for 22" round grates (Weber grill and WSM)?
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Aug 16, 2018 20:51
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Easychair Bootson posted:I need a new grill brush, and apparently the ones I've been using forever are not safe? Anyway, what's a good brush for 22" round grates (Weber grill and WSM)? I like the three-sided Weber brush with the longer handle myself. What the hell makes a grill brush unsafe?
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Aug 16, 2018 22:39
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qutius posted:I like the three-sided Weber brush with the longer handle myself. What the hell makes a grill brush unsafe? The metal wires of the brush getting lose and into food. There are documented cases where this happened and required surgery due to the internal damage it caused. https://www.consumerreports.org/food-safety/wire-grill-brush-danger/ Easychair Bootson posted:I need a new grill brush, and apparently the ones I've been using forever are not safe? Anyway, what's a good brush for 22" round grates (Weber grill and WSM)? This style: https://www.amazon.com/Clean-Grill-Brush-Bristle-Barbecue/dp/B01MYC1C2D or this style: https://www.amazon.com/Velesco-Wooden-Scraper-Cleaner-American/dp/B073W18BDM or a bunched up piece of aluminum foil if the build up isn't too bad.
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Aug 16, 2018 22:51
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Agh, despite still not having bought in to anything yet after a year of consideration and cash being tighter than hoped at the moment... a local store is shutting down and they have 2x Char Griller Duo 5050s for like $210 which seems like a pretty solid deal, well liked, and has the ability to add the side firebox for smoking. Temptating rising...
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Aug 17, 2018 16:05
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EL BROMANCE posted:Agh, despite still not having bought in to anything yet after a year of consideration and cash being tighter than hoped at the moment... a local store is shutting down and they have 2x Char Griller Duo 5050s for like $210 which seems like a pretty solid deal, well liked, and has the ability to add the side firebox for smoking. Temptating rising... Please don’t buy a char griller to smoke in unless you like working constantly during the cook, and burning lots of charcoal.
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Aug 17, 2018 17:58
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