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They take a while it's better to have it done and wrap with paper and towel then stick in cooler than to have hungry guests.
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Jul 15, 2019 23:07
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QuarkMartial posted:Any decent tips for doing a brisket? I know next to nothing about them. I want to smoke one sometime this week or next, and I also want to make burnt ends with part of it. I have a good idea about how to do burnt ends, and I know that brisket really doesn't need much in the way of rub. What are the different cuts and what can I expect to find at Costco? Best tip is to assume it's gonna take longer than you were expecting. You can always wrap it in paper and towels and then throw it in a cooler if it's done beforehand rather than making hungry people wait for it. People usually start it at like 10pm the day before for a 5-6pm dinner.
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Jul 15, 2019 23:25
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Forgot to take a before pic, but I’m smoking a beer can chicken with peach nectar right now, followed by a smoked rum peach cobbler. If you’ve never smoked dessert before, you should try it.
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Jul 17, 2019 19:48
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What's everyone preference for lump charcoal? I've been using the Kamado Joe brand stuff so far but would be willing to try other stuff.
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Jul 17, 2019 19:53
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!cowboy
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Jul 17, 2019 19:54
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B&B and Cowboy are both good, though I kinda prefer Cowboy personally. Royal Oak is also okay.
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Jul 17, 2019 20:04
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I've had literal furniture pieces in cowboy
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Jul 17, 2019 20:32
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Submarine Sandpaper posted:I've had literal furniture pieces in cowboy poo poo, really? I thought Cowboy was a good brand.
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Jul 17, 2019 20:46
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I. M. Gei posted:poo poo, really? I thought Cowboy was a good brand. Heh, I think they all fall into "random poo poo" in the bag. Royal Oak was notorious, concrete pieces, slag, etc.
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Jul 18, 2019 00:52
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C-Bangin' it 
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Every time I bought lump, it was 1/2 huge rear end pieces and 1/2 dust. I don't buy lump anymore.
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Jul 18, 2019 01:00
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I've been doing a lot of reading about it and Meathead himself uses briquettes for the most part. My best advice? Briqs give me consistency as well as better temp and flavor control and I'm all about control when I cook. Eliminate this variable. Pick one consistent brand of briquet, if you wish, get a brand with no additives if they bothers you, learn it, and stick with it for a year until you have all the other variables under control. The quality of the raw food, seasoning, sauce, cooking temp, and serving temp far outweigh the impact of charcoal on outcome
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Jul 18, 2019 01:04
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QuarkMartial posted:Any decent tips for doing a brisket? I know next to nothing about them. I want to smoke one sometime this week or next, and I also want to make burnt ends with part of it. I have a good idea about how to do burnt ends, and I know that brisket really doesn't need much in the way of rub. What are the different cuts and what can I expect to find at Costco? The AmazingRibs article on Brisket Texas Style is a really good primer before making your first attempt. Keeping a steady temperature of 225 is crucially important. Brisket can and will dry out really fast if the temp rises too much. Ive found that a beef broth injection helps to provide you a bit of a safety net so Id highly recommend that as well.
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Jul 18, 2019 02:07
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Carillon posted:I've been doing a lot of reading about it and Meathead himself uses briquettes for the most part. my problem with this is finding good briquettes is hard as hell. Kingsford is complete poo poo and then there's??? Can't compost the ash either.
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Jul 19, 2019 14:33
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Jan posted:I'm worried that it would affect the taste. It's a small amount, but it's noticeable on pork chops if you don't rinse it well. But sure, I'll give it a try with one alkaline patty and one untreated one. Serious eats has a great cevapi recipe where you add baking soda to the ground meat mixture, it adds some springyness and a more sausage like quality from my experience: https://www.seriouseats.com/recipes/2013/09/grilling-cevapi-southeastern-european-meat-and-onion-sausages-recipe.html
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Jul 19, 2019 15:43
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the best lump I have used is Mali Gourmet Charcoal
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Jul 19, 2019 16:57
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Submarine Sandpaper posted:my problem with this is finding good briquettes is hard as hell. Kingsford is complete poo poo and then there's??? Can't compost the ash either. Zero issues with the Kingsford Professional bags. Costco will often have 2 packs for something like 18USD? Super cheap, cooks just fine.
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Jul 19, 2019 17:56
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I'm lazy and got a flame boss for long cooks, so lump coal is probably my best bet now. Royal oak had been my go to and even though there's not a lot of huge chunks I've never found any metal or foreign objects in my bag.
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Jul 19, 2019 18:42
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I was going to smoke a pork butt tomorrow, but the heat index is going to be 112F so it might literally kill me.
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Jul 19, 2019 19:00
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On the plus side, you could put a bic lighter in your smoker and hit 250.
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Jul 19, 2019 19:43
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Yeah, that's around the heat index crap around here. Ain't fun, even for fun stuff. Well maybe except swimming. Not really "smoker related" but picked up a giant 72" Nexgrill propane (I know sacrilege) from an estate sale year or so back. Finally getting to rehab it. Looks ok, bad ignition module in it. Needed new heat diffusers, the old ones were rusty/bad. Funny thing is was able to find about everything on Amazon for it (takes a lot of digging through parts/measurements/etc.) but an 8 circuit ignitor is not one of them. Yes the drat thing has 8 burners. Refridge in it works as well.
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Jul 19, 2019 22:12
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I. M. Gei posted:Forgot to take a before pic, but I’m smoking a beer can chicken with peach nectar right now, followed by a smoked rum peach cobbler. I did this once and made a hotdog cheesecake.
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Jul 19, 2019 23:23
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toplitzin posted:I did this once and made a hotdog cheesecake. This belongs in the awful food porn thread.
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Jul 20, 2019 03:39
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Submarine Sandpaper posted:my problem with this is finding good briquettes is hard as hell. Kingsford is complete poo poo and then there's??? Can't compost the ash either. Of course you could always make your own, it’s dead easy. Put wood in pit, light, cover with dirt, wait. People have been doing it for 1000s of years.
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Jul 20, 2019 20:20
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toplitzin posted:I did this once and made a hotdog cheesecake. Same but the cheesecake turned out really good.
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Jul 20, 2019 22:16
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wandler20 posted:What's everyone preference for lump charcoal? I've been using the Kamado Joe brand stuff so far but would be willing to try other stuff. Fogo. Full stop. Submarine Sandpaper posted:!cowboy Ew, gross.
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Jul 21, 2019 02:16
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Pretty sure ! Means not
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Jul 21, 2019 03:07
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 I made jerk wins using Kingsford lump briquets, oak and pecan. They were good! It was my first time smoking on the old Brinkman Dmike n Grill I bought off a coworker. I wanna try ribs next. Should I use the water pan for them or is that more of a poultry thing?
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Jul 21, 2019 03:42
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Water pans are used to act as a heat sink and regulate temperature spikes. There's also some proof that they increase humidity while cooking, which can increase smoke rings. Use a water pan for low and slow until you're comfortable with how your smoke behaves, then try without and see what happens. I've not used my water pan in my WSM for years. I put pan in dry and tent foil over it to capture the drippings so they don't make a mess in the pan.
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Jul 21, 2019 22:23
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So I finally broke down and got an Akorn, smoked some ribs Saturday for dinner and smoked some maple bacon Sunday, so far pretty great! A few questions that maybe someone knows the answer to: 1: What's the best way to have the coals in a Kamado? On the ribs I piled against the side in a line and the bacon I had them in the center, does it matter? 2: Related, is there a big temperature difference between the center of a grill and the edge? If so which should I use as a temperature to regulate to? The part closest to the fire? Or the closest edge to the meat?
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Jul 22, 2019 18:33
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Temp should be relatively consistent across the whole grate when smoking on the Akorn. As far as how they go in, I just fill up the hopper. Any coals that don't get used this time can burn next time. Combustion is controlled with the vents, not by how much coals you have, so go nuts.
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Jul 22, 2019 18:37
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Speaking of Akorns, after de-rusting the cast iron grates for like the third time since I owned them, I think it's about time to switch to some nice stainless steel grates: https://www.amazon.com/Stainless-In...=gateway&sr=8-3 I remember looking for these when I first got the grill but I couldn't find them, so they must've been released relatively recently. Regardless, I think it's time to say goodbye to the cast iron.
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Jul 22, 2019 20:12
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I wanna try to make burnt ends. Is grocery store flat sufficient for this ?
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Jul 24, 2019 23:23
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No. You need the point for burnt ends. Which unless you live in the south you can't really buy in the grocery store. I've never seen a full packer in Shoprite either. Sams Club just started carrying them like 3 weeks ago. I live in NJ though so ymmv McSpankWich fucked around with this message at 23:32 on Jul 24, 2019 |
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Jul 24, 2019 23:30
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McSpankWich posted:No. You need the point for burnt ends. Which unless you live in the south you can't really buy in the grocery store. I've never seen a full packer in Shoprite either. Sams Club just started carrying them like 3 weeks ago. I see full packers frequently at Costco (and I imagine Sam's Club) in California. But yeah, I've never seen just a point. edit: If you want burnt ends minus the brisket, pork belly burnt ends are dead simple to make and delicious.
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Jul 24, 2019 23:43
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Ah for some reason I thought I needed the flat. Costco has em, but lol at 12 pounds of beef for a Sunday dinner with my wife and the baby.
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Jul 25, 2019 00:19
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drat I feel bad for you guys. My Fry's (aka Krogers) carries packers. Also, buy the whole thing, cut the point and freeze the flat for later or make pastrami/corned beeef or freeze what you don't use.
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Jul 25, 2019 00:23
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Doesn't hurt much to ask someone in the meat department and see what they have/can order.
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Jul 25, 2019 00:37
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!
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The grocery store near me will cut packers.
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Jul 25, 2019 00:55
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Anyone ever made jerky on a Weber Kettle/analagous low end smoker/grill? How'd it turn out? I was thinking of trying this weekend and wasn't sure if it would be half assed compared to a dehydrator setup (I do not have a dehydrator).
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Jul 25, 2019 01:27
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| # ? Apr 26, 2024 19:55 |
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Internet Explorer posted:The grocery store near me will cut packers. Yeah I had my local grocery store cut the flat off a packer for me when I was doing braised brisket. CRISPYBABY posted:Anyone ever made jerky on a Weber Kettle/analagous low end smoker/grill? How'd it turn out? I was thinking of trying this weekend and wasn't sure if it would be half assed compared to a dehydrator setup (I do not have a dehydrator). I've done it on a MES but those are stupid easy to get at a low enough temp for jerky, I pulled out the tube for chips and taped a computer style fan on the side and it ended up working almost exactly like a dehydrator. DiggityDoink fucked around with this message at 03:23 on Jul 25, 2019 |
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Jul 25, 2019 03:20
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