|
He's referencing the plateau which may or may not happen at a different temp at altitude (I'd guess not, but the quicker loss of moisture may) Ultimately the temp at which it occurs doesn't matter so long as you're monitoring it, you'll see it occur.
|
#
¿
Feb 5, 2016 18:16
|
|
|
|
| # ¿ Apr 24, 2024 07:14 |
|
|
The internal temp probe is what you use to monitor for the plateau. Let us know, but from a quick search I suspect not as nobody mentioned a change in the plateau. People do cite having dryer meat than sea level. Some compensate with a waterpan, slightly higher heat (i.e. 250 instead of 225), foiling early or basting during cooking.
|
|
#
¿
Feb 5, 2016 22:11
|
|
|
Yes, I do. I missed your post about already doing the beef so I thought we were all in hypothetical. You got the stall about where I'd expect it, so no worries there. The dryness would have occurred due to the comparatively higher moisture loss after the stall. Did you tent it with foil at any point? That'll really help block convection as Vulture pointed out. I have no idea how a dry age like a steak would work out, unless I'm doing a brine or wetmop I try to age my beef in the fridge uncovered for a day or two for better bark. Submarine Sandpaper fucked around with this message at 23:08 on Feb 5, 2016 |
|
#
¿
Feb 5, 2016 23:00
|
|
|
Dr. Gitmo Moneyson posted:lol if you don't buy bbq shredding claws just because they're metal as hell http://www.amazon.com/Steven-Raichlen-Best-Barbecue-Insulated/dp/B0007ZGURK?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s00 those were goon recommended like 2 years ago.
|
|
#
¿
May 27, 2016 20:21
|
|
|
Do you want them nonslick as you're using them to directly handle the meat? Their sole purpose is handling that and that only. The ones you linked would be good for handling a steel or cast iron on the grill. /e- Look at the orange pair if you want something textured, but you will not want cloth for handling the food directly, pretty gross. The only review I see mentioning that they're hard to clean is throwing them in the wash when you should be able to clean with water + soap only... Submarine Sandpaper fucked around with this message at 21:06 on May 27, 2016 |
|
#
¿
May 27, 2016 20:59
|
|
|
It seems to be more of what you want, but there are likely better silicone gloves. /e- The question is do you want a multipurpose glove or something that will help preserve the integrity of your bark. Submarine Sandpaper fucked around with this message at 21:40 on May 27, 2016 |
|
#
¿
May 27, 2016 21:26
|
|
|
wrong thread
|
|
#
¿
Aug 16, 2016 15:47
|
|
|
Doom Rooster posted:That's my point. You're losing out on the unique characteristics of SV when you smoke it after for that long. What's the point of SVing first if you end up with something on with with a traditionally smoked result? no, the break down on a pure smoke still requires you to get past a plateau which SV avoids entirely.
|
|
#
¿
May 26, 2017 17:18
|
|
|
Doom Rooster posted:Sure, but you're getting past the stall turning collagen into gelatin either way. You accomplish the same results, connective tissue broken down, meat cooked to above 160f (well done), just using different methods, so what's the point? I guess if someone only wants to have to smoke the ribs for 2-3 hours, instead of 5, and are willing to SV them for 24 hours first to accomplish that, okay, but it just seems like a wasted opportunity. 160 is less than 180+ so even well done there's benefit. For layman's presentation you'd want 160 regardless (referencing the pink/red SV chicken people freak out about.) I agree 2-3 hours is likely better than 5, but until you're going past plateau temps there'll be different results.
|
|
#
¿
May 26, 2017 18:56
|
|
|
SoftNum posted:E: I want to smoke some this weekend, and I've done a variety of things but I need to do something < 8 hours. I probably do a couple racks of ribs, and I was thinking some chickens. Anyone else have some good ideas that don't take butt-levels of time commitment?
|
|
#
¿
May 26, 2017 19:26
|
|
|
therobit posted:Am I the only one who uses dry mustard powder in the rub? no
|
|
#
¿
Jun 15, 2017 22:13
|
|
|
sellouts posted:Please tell me you’re using Kingsford briquetttes and not lump charcoal. why would you ever imply the user of kingsford is good. I'm trying to go through my stock after a labor day sale a few years ago and it hurts.
|
|
#
¿
Mar 2, 2018 15:24
|
|
|
My issue with kingsford specifically is the bindings they use which make it non compostable and generates so much loving ash. Stuff from restaurant supply is generally better.
|
|
#
¿
Mar 5, 2018 15:39
|
|
|
imo yes. The dry brine will also obviously help dry the exterior which is good for everything.
|
|
#
¿
Mar 8, 2018 19:32
|
|
|
only half of ya'll would die anyway after a tsp
|
|
#
¿
Mar 20, 2018 22:05
|
|
|
Dr. Gitmo Moneyson posted:No for real, you can smoke bread. I’ve talked about it in this thread before. I have a cookbook recipe that says to smoke the flour before making the dough, but I didn’t have the ability to do that this time so I’m smoking the actual loaf to see what happens. I think the crust will form very fast due to lack of moisture and it'll end up dense and sad. You should start it in a dutch oven and form the crust after the spring via the smoker imo
|
|
#
¿
Apr 1, 2018 13:49
|
|
|
I have that particular webber. I'm not a huge fan of the bottom vents/ash cleaning but I can set and forget for 2-3 hr smokes. Good for chicken or smoke > oven or SV; I couldn't imagine doing anything like a brisket in it. The grate doesn't really need to be upgraded which is where many cheaper grills really slack off. The middle part that detaches for their various grill attachment things is nice to use on a chimney as a reverse broiler. It's a good grill, not sure if there's a german equiv.
|
|
#
¿
Apr 20, 2018 19:16
|
|
|
VERTiG0 posted:I have done many 12+ hour cooks in my Weber kettles, the snake method of laying the charcoal works wonders.
|
|
#
¿
Apr 20, 2018 21:25
|
|
|
whole foods dry aged was about that 2 years ago iirc It's really what beef should cost imo
|
|
#
¿
May 24, 2018 00:39
|
|
|
You gotta pressure cook for that. I did a butt in the webber and while the temp and cook time were amazing the bark was a bit weak. I need to get one of those cheap steel vacuum kamodos.
|
|
#
¿
Jun 1, 2018 15:16
|
|
|
stuff it with something the consistency of a turd.
|
|
#
¿
Jun 11, 2018 17:59
|
|
|
I just checked and a half rack of beef ribs cooked is 40 here and 16 for pork. I don't think I've ever seen raw beef ribs on sale. Pork is about 1.80 lb
|
|
#
¿
Jun 21, 2018 19:08
|
|
|
no don't shred immediately off the grill
|
|
#
¿
Jun 14, 2019 18:56
|
|
|
!cowboy
|
|
#
¿
Jul 17, 2019 19:54
|
|
|
I've had literal furniture pieces in cowboy
|
|
#
¿
Jul 17, 2019 20:32
|
|
|
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.
|
|
#
¿
Jul 19, 2019 14:33
|
|
|
McSpankWich posted:She literally tried to get a court to prevent them from hanging it in their own backyard with their family and using the
|
|
#
¿
Sep 6, 2019 12:39
|
|
|
|
| # ¿ Apr 24, 2024 07:14 |
|
|
Nobody can tell you, but if it smells and feels fine it probably is. Hams can be very or not very salty and fridge temps are also variables.
|
|
#
¿
Apr 14, 2024 21:43
|
|