My neighbors usually do the cooking, but I just bought my first very own BBQ..
Making chicken this weekend....any suggestions or pointers?
Quote from: Sally on August 03, 2012, 08:56:53 AM....any suggestions or pointers?
Don't call it BBQ unless you're smoking it? :P
Sorry for snark, but I'm assuming you have purchased a charcoal or gas broiler aka "grill." While it is possible to prepare BBQ on one of these, you'll more than likely be grilling. BBQ is "slow and low" cooking, i.e. smoking with wood chips and such as this.
Alright internet = serious business, thus it's serious post time.
A digital thermometer like this one (http://www.amazon.com/gp/product/B002GE2XF8?ie=UTF8&tag=amazingribs--20&link_code=as3&camp=211189&creative=373489&creativeASIN=B002GE2XF8) is a great tool to have, for any outdoor food preparation. That way you can know your grill temp and test meat quickly and easily for doneness without any guesswork.
Re: chicken... what's your plan of action? Whole roast, pieces, just breasts and/or thighs?
I've used this recipe (http://amazingribs.com/recipes/chicken_turkey_duck/simon_and_garfunkel_chicken.html) with great success. It's also got lots of useful general chicken/grilling info in there.
If you feel like doing asada style stuff here's my approach:
Quote from: I,Galactus on May 06, 2012, 07:54:20 PM
Marinate overnight:
6 chicken tits
2 Tbs olive oil
2 Tbs lemon and/or lime juice
1 tsp chili powder
dash o' salt and pepper
Grill. Shred/dice. Tacos!
Hope that helps! :)
Yeah, for a successful grilling outing, make sure you marinate your chicken. Even something as simple as Italian dressing over night can make the chicken tender and delicious.
(I,Galactus' recipe sounds much better, though)
reinforcing the overnight marinade.
you can get super fancy with dry rubs and small amounts of different kinds of oils, or go with the olive oil and garlic powder.
but for sure marinate your meat.
Quote from: I,Galactus on August 03, 2012, 10:22:23 AM
Alright internet = serious business, thus it's serious post time.
A digital thermometer like this one (http://www.amazon.com/gp/product/B002GE2XF8?ie=UTF8&tag=amazingribs--20&link_code=as3&camp=211189&creative=373489&creativeASIN=B002GE2XF8) is a great tool to have, for any outdoor food preparation. That way you can know your grill temp and test meat quickly and easily for doneness without any guesswork.
Re: chicken... what's your plan of action? Whole roast, pieces, just breasts and/or thighs?
I've used this recipe (http://amazingribs.com/recipes/chicken_turkey_duck/simon_and_garfunkel_chicken.html) with great success. It's also got lots of useful general chicken/grilling info in there.
If you feel like doing asada style stuff here's my approach:
Quote from: I,Galactus on May 06, 2012, 07:54:20 PM
Marinate overnight:
6 chicken tits
2 Tbs olive oil
2 Tbs lemon and/or lime juice
1 tsp chili powder
dash o' salt and pepper
Grill. Shred/dice. Tacos!
Hope that helps! :)
It's settled! Making this marinade!
I made a whole mess of that last Cinco de Mayo and it was fantastic.
Hope it works out well for you. I expect a full report. 8)
Pics to follow. You all are invited!
Can I bring Jor el... ya know, like my date?
Cool, what time?
Ya know...he didn't make the list again damn it! Peoplething did make the list.
***Paging Dr. Sally/Mertz/Gigi***
How'd it go?
It was good but I needed to put more chilli powder. I forgot to take pics
No worries on the pics. Why photograph good food when you could be eating it? :)
My problem with chili powder ususally isn't the amount, it's the freshness. Stale old chili powder tastes bunk no matter how much you use IMO.
I had fresh from the Mexican market
Well now ya know, spice it up next time! It seems like lots of cooking lessons have to be learned the hard way.
Trying to decide what to GRILL next weekend....suggestions?
Kebabs!!!
Marinating ahi tuna steaks in soy sauce and garlic to throw in the grill tomorrow!
(http://img.tapatalk.com/6cdc4a0c-feb5-789b.jpg)
Yum
Tuna steaks getting seared!
(http://img.tapatalk.com/6cd481ee-32f9-316c.jpg)
They were yummy yummy!
Ok...I'm running out of things to grill...suggestions please....I've done chicken, carne asada, burgers, hot dogs, Italian sausage, fish...
Quote from: Sally on August 30, 2012, 12:58:44 AM
Ok...I'm running out of things to grill...suggestions please....I've done chicken, carne asada, burgers, hot dogs, Italian sausage, fish...
Pineapple!
http://primalgrill.org/recipe_details.asp?RecipeID=165&EpisodeID=39
^ Some fun recipes on that show/website.
Ok! It's that time of year again....pool party/BBQ at chez mertzy. Just making burgers, brats, cole slaw, and a corn black bean salad thing. Keeping it simple. Damn I love summer.
Good to hear from ya mertzy. Deaner never comes in here so you're safe.
Ha! How ya been Rager? If I remember I'll take a pick of my corn salad. Still kind of tweaking the recipe ;)
welcome back! :D
Hey Choves! Come on over! Pool party today!
I will hope into my banana hammock and speedo on over! :-*
Make sure it's a thong!
Up at 4:30am to do my "Sunday before Labor Day BBQ".
Pork butts On the smoker for 12-13 hours.
Wish I was there.
7 1/2 hours so far.
(http://i140.photobucket.com/albums/r32/EXKid1975/11CEE95D-DFC6-41D1-8EC3-DB9E0B8C9AF3-7762-000008BAED21E9E4_zps123db252.jpg)
Very nice.
Those mother fuckers were good. Everyone brought a side. There was corn on the cob, moussaka, corn pudding, guacamole, macaroni and cheese, fruit salad, and watermelon. Also lots of ice cold beer to wash everything down. Man I love living in the south. Happy Labor Day, bitches!
We've been known to do that sort of thing up here in the North too.
That was not a knock on the PNW. Just an exclamation of feeling good.
Not taken that way. Just sayin'. Sounds like a good time!
Yeah, it was a lot of fun. I know why I don't make BBQ very often, but I enjoy it when I do. I was up for 21 hours that day.
lava bbq
http://www.iflscience.com/environment/how-cook-steak-lava (http://www.iflscience.com/environment/how-cook-steak-lava)
(http://www.morethings.com/fan/quentin_tarantino/pulp_fiction/pulp_fiction4420.jpg)
Getting ready to do my Sunday before labor day BBQ again. up at 5:00 to smoke. might do a brisket this time.
Ok, so I didn't get up at 5. I put it on at 7:45.
And I am doing a brisket.
the fam is coming in for the holidays, and it's been awhile since I barbequed a bird.
so, run #1 of the season:
(http://i362.photobucket.com/albums/oo65/peoplething/photo2_zps2287ad25.jpg)
turned into this:
(http://i362.photobucket.com/albums/oo65/peoplething/photo1_zps9ae306ad.jpg)
pear wood smoked in the brinkman and finished in the oven.... man, I wish you guys could've been here to smell my house.
Good Lawd!!!!!
that bird was purple, peoplething!
purplething
ha, ha
that picture was taken with my wife's fancy iPhrone that was less than a year old.
camera's already shot.
on a similar note, my flip phone I got for free 6 years ago is just now starting to croak.
Time you got yourself an iPhrone 6
Yeah!
It's like a Samsung, but you can't sit on it.
But I hear they taste like (BBQ) chicken.
(trying to stay on topic)
thread resurrection.
got a smartphone since last post too, I'm totally high tech. heh
anyway, trying out a new rig that was a used gift. I got rid of the bullet smoker I had, but am applying some knowledge of the barbecue. hope everybody has a cool time at the all dayer.... I'm having an all dayer myself, heh.
(http://i362.photobucket.com/albums/oo65/peoplething/65a1551a-c606-4c36-9ba6-9a673fd3d7b4_zpsbsbnwtbt.jpg) (http://s362.photobucket.com/user/peoplething/media/65a1551a-c606-4c36-9ba6-9a673fd3d7b4_zpsbsbnwtbt.jpg.html)
BBQ.
Yes!
Enjoy your all dayer.
At this point I'd be happy for just a noon-er.
People don't like those offset smokers but I have good luck with mine, since I got a remote thermometer I run it much hotter, today I spent 12 hours making the best pulled-pork yet, and I added a chicken in there too.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/image_zpskfdns7c4.jpeg)
Nice!
I'm not sure why the off-sets are so popular. The cheaper ones don't work all that well and have a terrible time with heat management.
But there's always: 'They look so macho and manly' and 'that's what the pro's use'. The difference is the Pro spent $2000+ on his off-set and you spent $400 on yours.
Next season I might try the toxic waste barrel:
(http://boulderlocavore.com/wp-content/uploads/2015/06/The-Pit-Barrel-Cooker-BoulderLocavore_.jpg)
(http://66.media.tumblr.com/1bba939f0199127cf9d56d22017c7a67/tumblr_inline_n2wlsgded91qg80up.jpg)
I have one of those - it always runs a little too hot for me. Will have to try it more.
All dayer meat smoke fest at the neighborhood pool. I'm doing ribs in Memphis dust (below) and Sweet Baby Ray's BBQ sauce, brisket (with Korean BBQ sauce) and Buffalo legs.
Before someone drives a crucifix through my butthole for Korean BBQ sauce on brisket, my smoker is a water smoker and doesn't produce bark. For this reason im doing more of a braising approach with smoke than a dry smoke. I'm not sure what the outcome will be, but I think it'll be good. Just not Texas style.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html (http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html)
My dust isn't like that 100%, but it's close. My chili chile powder is actually a present sent from ABQ by Mr Gordy black. The dust is all sweet heat. The heat coming in at the end of the bite. It tastes really good before it's on the meat anyways.
Chilly here, so well be braving the cold and huddling around smokers all day. I think there'll be 9 cooks.
I got no pictures to show for it, but my food was a hit. Brisket especially. Salt a pepper about an hour before I put it on, then put it in a pan, poured the Korean BBQ sauce over it for the last hour. 6 hours total. Ribs were good too, but the heat didn't make it all the way through the cooking process. Kinda surprised me.
American BBQ > Korean BBQ
LOL
I tried Korean BBQ recently and wasn't that impressed,and yet I hear so many rave reviews of it. Am I missin' something? :-[ :-\
I am a huge fan of amazingribs.com and treat it like The Bible.
My work is in Korea town and there's a few BBQ places, though they all get mediocre Yelp reviews.
I love Korean food. Korean barbecue isn't the same as what Americans call barbecue.
I need some suggestions for a type of meat to smoke for our yearly smoke off. It can't take more than 6 hours to do. We were going to do tri-tip, but being that's not something you find on the east coast very often, we can't source it.
We do two 'dishes' normally. The second this year is salmon. But we still need the feature, which is where the prize is associated.
Brisket and shoulder are out because those have been overdone by our group, and we'd have a mountain of food. Ribs maybe. Last time we did pork loin-not my favorite cut to smoke.
what about chicken or turkey? inject a brine/spice/marinade the night before, spatchcock them and throw them on.
I've only tried boneless country ribs, aka chuck ribs once but they were easy and came out pretty good.
http://www.beefitswhatsfordinner.com/CMDocs/BIWFD/FactSheets/Boneless_Country_Style_Ribs.pdf (http://www.beefitswhatsfordinner.com/CMDocs/BIWFD/FactSheets/Boneless_Country_Style_Ribs.pdf)
I've only had good results with pork loin if it's turned into a ham or just cooked until shred-able.
I won overall in our smokeoff. Turned out that we found tri-tip. 2nd place in both categories yielded 1st place overall. Sweet!!!
Fuck Yeah!
Congrats Pissy!
What's it take to land a spot as a judge?
Seems to me they're the real winners.
*drool*
How did you cook the Tri-tip? Last one I did like a big steak.
Steve Albini's rub, then cooked it like a big steak. Threw a couple of mequite chunks on the charcoal to get the smoke.
http://www.bonappetit.com/recipes/article/the-steve-albini-approved-midyett-rub-will-change-how-you-cook-meat
For the salmon, it was interesting. I tasted mine vs some of the others amd there was little difference in taste among them except for the 1st place guy, who definitely had the best there. He soaked it in Spiced rum, and it really came through and worked well.
The advantage i had was that i knew the samples going to the judges would be ugly if i cooked the fillet whole. There was no skin on the fish. It would stick to anything.
Sparklemotion helped me out big time. He gave me cedar paper and that was what i cooked them on. I also chunked the potions before i cooked them, cutting off the thin part of the fillets that turn to jerky in the process, and rolling them into pinwheels to stave off drying out. As a result, those pinwheels looked the most appetizing out of all of them, and that was what I submitted for judges samples. Im almost positive the presentation vs a hack job off a whole fillet made mine better than the rest of them that tasted the same.
Also, Sparklmotion was a judge for a chili cookoff one year and he said it's not fun. You have to taste all of them whether they suck or not, and some do. You get imune to the taste of the food after a while. I'd be interested in knowing how many people that win have their food judged in the beginning vs at the end of the tasting.
Looks like in fact i did not get 2nd for the salmon, rather 4th.
Yesterday I smoked a small pork shoulder and some BB ribs, and some potatoes and corn. Delicious!
So this weekend is our fall neighborhood smoke-off. Two categories: Brisket and Burgers. The categories were my choice since I won last time.
Brisket will be done mostly traditional, but i think I'm going to get creative with hacking it up pre-cook in order to maximize the burnt ends. Deli slicer is gonna give me an edge too.
Burger is gonna be a brat pattie/beef patty combo. I need to think about how i construct it, but in my head, the brat on top with mustard and kraut, and the beef on the bottom with tomato and mayo. Mayonnaise always needs to touch tomato. Always.
My brisket won. I didn't use the deli slicer because a buddy of mine is a wizard with knife sharpening, i was able to slice it thin by hand.
I basically did the Memphis dust as a rub, but the sawtooth around the edges, then too the remaining dust, mixed it with Heinz 57 and pulverized red pepper flakes and basted it at the end with that.
My thin slices were then woven onto toothpicks with a burnt end capped on there too.
My burgers did not win unfortunately. Nor place in the top 3. Oh well. The burger winner was the only dude to make a smoked burger. Good on him. He's a good dude.
Congrats Pissy!
At the end of the month I am moving out of my studio apt and into a shared house with a backyard, deck and gas grill. I am greatly looking forward to being able to grill and bbq at home again.
Quote from: Pissy on October 16, 2017, 10:48:08 AM
My brisket won. I didn't use the deli slicer because a buddy of mine is a wizard with knife sharpening, i was able to slice it thin by hand.
I basically did the Memphis dust as a rub, but the sawtooth around the edges, then too the remaining dust, mixed it with Heinz 57 and pulverized red pepper flakes and basted it at the end with that.
My thin slices were then woven onto toothpicks with a burnt end capped on there too.
My burgers did not win unfortunately. Nor place in the top 3. Oh well. The burger winner was the only dude to make a smoked burger. Good on him. He's a good dude.
pics?
Guess I forgot to mention the ribs. I just did these to munch on, and hide my brisket from my competition. ;) You can't see the brisket on the bottom, unfortunately.
im probably going to masturbate to that later.
That's the only picture i took, unfortunately.
Korean short ribs. Pork up top beef below. Pork has a doenjang based sauce. Beef has a Gochujang based sauce.
(https://i.imgur.com/wGS3QP1.jpg)
Quote from: Pissy on October 16, 2017, 10:48:08 AM
My brisket won. I didn't use the deli slicer because a buddy of mine is a wizard with knife sharpening, i was able to slice it thin by hand.
I basically did the Memphis dust as a rub, but the sawtooth around the edges, then too the remaining dust, mixed it with Heinz 57 and pulverized red pepper flakes and basted it at the end with that.
My thin slices were then woven onto toothpicks with a burnt end capped on there too.
My burgers did not win unfortunately. Nor place in the top 3. Oh well. The burger winner was the only dude to make a smoked burger. Good on him. He's a good dude.
Sometimes we'll throw some burgers or chicken patties on our smoker when we've got the room. Then freeze them for later. Simple, but tasty.
damn rager. amazing.
gas.
Hipster specialty gas.
I like doing doing chicken legs like this. They cook evenly and a bit quicker.
(https://i.imgur.com/RNeq58f.jpg)
Rager's Rub n Tug Ribs last night. Rubbed nicely and some low and slow heat, just tug a little and the meat comes off the bone in your wife's hand.
(https://i.imgur.com/Mj8H2ZZ.jpg)
Ive been getting into bbq pit boys episodes lately. Its guuud.
Matt's BBQ Portland it's totes worth the hype.
Side note. My tater salad is better but they don't line up for that. I stood in a line. It was a short one but that's saying something.
(https://i.imgur.com/RS24h2k.jpg)
id hit the fuck outta that.
Remember those ribs I soured n sticky rice garlic and salt? Holy shit were they good. Slow and low heat on the grill. I'm sorry I didn't take pics of them finished but I was drunk.
(https://i.imgur.com/c5NXsFm.jpg)
Nice backyard fire
(https://i.imgur.com/4Rz8yNF.jpg)
Hit Matt's BBQ again. The meats are seriously some of the best I've had but so far the sides suck. Bland tater salad, just so so queso dip, and the beans were a travesty. Nothin worse than not fully cooked beans. Fucking get it together. If you're gonna half ass it just buy canned beans and then add your brisket drippings and some fucking salt.
(https://i.imgur.com/QQSzgMb.jpg)
Martin's barbecue in Nashville Tennessee. Meat candy!
(https://uploads.tapatalk-cdn.com/20191023/a595df3b87ca7660743ba277d8bf5390.jpg)
Quote from: neighbor664 on October 22, 2019, 09:40:20 PM
Martin's barbecue in Nashville Tennessee. Meat candy!
(https://uploads.tapatalk-cdn.com/20191023/a595df3b87ca7660743ba277d8bf5390.jpg)
holy fuck!!
Fermented ribs
(https://i.imgur.com/V0Nn0dY.jpg)
(https://i.imgur.com/lDx78TO.jpg)
Made a Thai inspired tater salad with fish sauce, lime leaves, radish and ,Chinese celery
(https://i.imgur.com/3JsFEz5.jpg)
Nam jim Jaew and nam prik pao
(https://i.imgur.com/T50z4Yg.jpg)
Doing ribs again today.
The rub:
¾ cup firmly packed dark brown sugar
? ¾ cup white sugar
? ½ cup American paprika
? ¼ cup garlic powder
? 2 tablespoons ground black pepper
? 2 tablespoons ground ginger powder
? 2 tablespoons onion powder
? 2 teaspoons rosemary powder
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe/
The sauce:
1 cup ketchup
1/2 cup Molasses
1/4 cup Apple Cider Vinegar
1/4 cup Dijon or coarse-grain mustard
2 tbsp Worcestershire sauce
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp Hot Sauce
It's on the back of a Grandma's Molasses bottle.
https://grandmasmolasses.com/recipe/old-fashioned-bbq-sauce/
Mix in a bowl.
Stir in just enough of the rub powder so you can taste it in the sauce.
Rub ribs then Smoke ribs for 4 hours. Sauce them and smoke for one more hour if you want a sorta firm bite mark.
or 3 hours with smoke, 2 wrapped in foil, then one unwrapped with sauce if you want them to fall off the bone. I like them to be a little more firm.
I might do some ribs today too. Not smoked though. My own rub. No sauce.
On at noon-ish.
(https://i.imgur.com/vznZixW.jpg)
(https://i.imgur.com/8uapEG4.jpg)
Fuck it. I'm doing a lil smoke.
That's the spirit. The smoke will match the house.
Good on ya for getting that done btw. Looks good.
About halfway now.
(https://i.imgur.com/0xKRKQh.jpg)
Ribs look like they're shaping up nicely.
Change of plans again. Apparently last time I used my Weber kettle, which I use to smoke, I didn't clean it so it's all moldy. Dry rub ribs in the oven at 250. I just might make a damn sauce too. Along with tater salad and some slaw. Might as well start some beans while I'm at it.
Thanks on the house. We love it.
Ah yes. I've had that happen. But I normally find it the day before.
And done.
(https://i.imgur.com/2vyf5Nz.jpg)
Struck a good balance between falling off the bone and being able to make a bite mark. Pretty happy with these.
(https://i.imgur.com/oUFfjBl.jpg)
Not technically bbq but was supposed to be.
(https://i.imgur.com/6oXVqgs.jpg)
(https://i.imgur.com/QUTMINw.jpg)
Looks amazing.
4:30am on July 4th and just put the bbq on.
Hope to eat at 7:30 this evening.
(https://i.imgur.com/dVAkRc1.jpg)
(https://i.imgur.com/QliQ8NE.jpg)
That's commitment.
Making Alabama White Sauce chicken thighs. They the boneless skinless thighs so i may roll some up like stogies for kicks. Will report.
Tomorrow it's two racks of st louis ribs.
Hot grill weekend.
Yep. Brined, marinated, smoked, reverse seared and dunked.
(https://i.ibb.co/jwYpfzM/CFEFCDB2-EF29-4315-9-EF6-6-D17-C88839-C4.jpg) (https://ibb.co/jwYpfzM)
That looks really good.
I see all the post icons are gone again.
Hmmm right after an update too.
Yeah. Not sure what's up with that. Every 30 visits or so, they'll be back, then gone again.
That chicken was really fucking good. Gonna stuff them with jalapeño popper goop next time.
The ribs:
(https://i.ibb.co/BZCdKHR/9-E471260-8258-4-EBE-8770-E9248-C57-CE48.jpg) (https://ibb.co/BZCdKHR)
No after picture I'm afraid. Really came out good too, but coulda cooked them longer. Or hotter. Rubbed them with coffee, cocoa and sumac. A molasses and ketchup bbq sauce with the same rub in it. Next time they'll be absolutely tits.
(https://uploads.tapatalk-cdn.com/20220603/eda97955490c3439b59d6a632735fb2f.jpg)
Sunday
Question. Pissy will most likely have the answer although I could probably ask SparkleMotion but he's hard to get a hold of sometimes.
We've got a couple really good joints that are only open on weekends or do popups. The one open on the weekends sells a TON of food. Big lines all the time. On their Instagram they show they're cooking and prepping and smoking on like Tuesday but usually open Saturday and Sunday. They might have just started opening Fridays though.
So my question is a logistics one. Are the ribs or brisket burger I'm eating on Saturday smoked on Tuesday or Wednesday? I'm not squeamish about it cuz it's delicious but I'd bet if other people that don't know restaurant op would be.
They do have a smoker there on site as well as their truck they serve the food out of which us probably where the stove flattop etc... are.
Matt's is the biggest one here I think. They're open every day and gave a central site with several smokers.
Maybe. It isn't something I do, but I've known people who make bbq chicken, and their secret is to cook it then let it sit in the fridge submerged in sauce as it cools.
I'm not really down with the methods of restaurants, but Franklin's and other places sell out of meat daily. Doesn't mean that they didn't cook it a few days before.
On the flip side, if they aren't selling it on their big day, when would they? On their smaller demand day?
Also, in an effort to reach people with as many touches as possible, a Tuesday load pic to their feed, doesn't necessarily mean they're cooking that moment. Unless it says they are, of course.
if you see 'em unloading stacks of foil-lined service trays out of the backend of a run down volvo wagon... then i'd be leary.
it reminds me of the best Nashville chicken I ever had, which wasn't Hot, but Latino, where the chef brined his birds in a bog-standard 55 gallon plastic garbage container, just like the ones at the home improvement store. He'd park them, several of them, right outside the kitchen door - you'd pass by at the drive-thru. It was an old oil-change or something place. Drive-up window only. I asked one day about the drums as they were pulling birds out dripping. I wish I had that brine recipe though. 1/2 bird with sides for like $9.99 or 10.99. He had specials some days for $7.99 - that's beans, rice, 1/2 chicken broiled, foil wrapped tortilla, jalepeno/onion cup, couple of salsa's. You could buy extras. Rarely had if ever any desserts but it sure didn't matter. That grill broiled bird was the best ever.
Yeah they start cooking early in the week. I read a few things just a bit ago. Joints open daily that don't fuck around don't cool down their meat or at least their brisket or clod. Ribs maybe cuz they can be steamed to temp. But I guess it's timing the cook right and hot holding at 140-160 wrapped to bejeesus so as to not lose moisture.
I also learned something that I already do but for a different reason. Sauce on the side always. Cuts that are sauced can sometimes be drier stuff they're trying to keep moist.
Muff. Wonder how your guy got away with brining chicken like that. All kinds of stuff that would make an inspectors head explode.
For brisket I can see sauce on the side, or not at all. I can't really for ribs. Either sauced or dry rubbed only.
Today I'm in the middle of ribs on the smoker. I "upgraded" my weber smoky mountain with gasket felt, a locking hinge top and a new thermometer. This is the maiden voyage.
The thermometer is driving me nuts. I know it's a good one and accurate, but now that I know precisely the temp, I can't just leave it. It was better when I didn't know I think.
Quote from: RAGER on June 30, 2022, 03:39:02 PM
Muff. Wonder how your guy got away with brining chicken like that. All kinds of stuff that would make an inspectors head explode.
For sure, plus they were doing prep offsite so who knows but I never saw an inspector tag or notice posted. But guess what poof! they kinda disappeard overnight after about 2 years of being sold out 5 days a week. They were highly visible on the main road close to a White Castle so they wasn't trying to sneak it in (or maybe they were). Cars always wrapped around the drive thru, and they took their time so if you were in a hurry you just didn't try. The neighborhood afaik never knew what happend they just left us sad. The other sit down place, also Latin, was good/great but not as much as the dumpy drive-thru.
Some of the BBQ places in Austin were sorta iffy too by the looks of it. Does
mullet (old lamb or goat? I forgot the name of the menu item) (mutton!) always taste like raccoon? I never knew if I was in danger, or if it was legit eatin' that (once). That place was a looong time operator so probably most definately legit.
ps. random pretty pictures here
https://www.texasmonthly.com/bbq/bbq-anatomy-101-lamb/
Austin place, it's still there! What a sight!
https://www.tripadvisor.com/Restaurant_Review-g30196-d484343-Reviews-Sam_s_BBQ-Austin_Texas.html
Wish I was there now
https://www.instagram.com/samsbbq_atx/
I am pro ramshackle shack, out off the beaten path when it comes to mah bbq.
The high rent stuff is not my thing.
Yeah that's usually a good sign. Usually.
Half assed celebrity chef here had something good going at his main place then added one across the river here and tried a little haute touch. Failed fairly quickly.
There's a new place about a 5 minute walk from me that has a "religious" air about it. That and my instincts says it prolly sucks. Doubt I'll even try it.
I actually went through a phase of getting every church bbq sale I could find. I had some good, but most were not. The boy scouts troop in Charlotte my kid was in had the best. They routinely went through 12,000 lbs in one weekend every 6 months. No shit. No kid ever had to do any fundraising beyond that.
They actually had two troops which is why they did two sales. They woul make the pits out of cinder blocks, had one older guy who was the pitmaster, kids chopping wood, feeding fires, processing and selling all at once. It would gross them $100k I imagine per cook.
I make a point to avoid any and all "churchy" businesses.
I'm collecting materials to build my own offset pit. I've used a few over the years and know what I want. Been watching lots of vidjas on the YouTube's to figure out some best practices and stuff. I have a buddy that works for our local butcher, who has access to some stellar local grass fed beef, and I can get the best quality briskets for a very competitive price. I wanna learn to nail that shit down, I've done like 10 briskets over the years, and been happy, but not as good as the stuff I've had in texas, and Texas brisket is the pinnacle of BBQ in my humble opinion. Seems like the biggest culprit is that I didn't test as long as I should have.
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That would be fun to do but I just couldn't justify it. I don't eat that much of that kind of stuff although I do love it. Just infrequently. And there are a few solid places here I go to. I've pretty much got my pork rib game down. I don't always smoke though. It IS a requirement of getting older in some circles. Lol.
I will totally smoke fish and chicken and other stuff too, I made smoked lamb ribs last year on my Weber kettle that ruled. My neighbor does pork butt once a month. So I think I'll get use out of it. Our local BBQ joint closed like 4 years ago, been missing BBQ in my life.
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I'm not a big fan of smoked chicken. I've fallen in love with the way Thai people make chicken.
But yeah if you don't have any good bbq nearby then I would see it as a necessity to do your own.
I'm totally smoking chicken tomorrow. Brined, then White sauce, smoked for two hours, then dunked in sauce, then seared, then dunked again for service.
Ribs and jerk wings too, all smoked.
I'd like to have plans of cooking this weekend but I don't dare in case I'm bed ridden. Fuck!
So I made a few aftermarket mods to my smoker. Installed a ne dome thermometer
(https://i.imgur.com/w7PHjST.jpg)
Added a locking hinge to the lid/body and put a felt seal on the lid seat and access door.
(https://i.imgur.com/90JSB1q.jpg)
(https://i.imgur.com/qIZJ6kl.jpg)
Added an Arborfab center coal capturing thing.
(https://i.imgur.com/kQcny4G.jpg)
We'll see how this thing holds temp and for how long, now. High hopes.
That's the Minion starter basket right?
You've probably watched this guys vids. He's damn serious about the Smokey Mountains.
Yep. Works like this.
(https://i.imgur.com/2UO1fuQ.jpg)
I haven't watched too many vids on the thing, but I'll check this out. I have the time today. ;)
That dude is quite the master of the WSM. Now I'm looking for one on CL.
Watched it, and it's interesting how different my methods are to his. I put water in the pan, he doesn't. He uses a blower system with temp control, which it pretty cool. I don't have that.
They're much more expensive now, and I would argue not worth it compared with other boutique smokers. Mine is the large one and is currently $550 on A-zon. The 18 at HD in $419 the last I saw. Too much money for what it is in my opinion. I think my wife paid just over $300 for mine about 6 years ago.
I'm seeing the 18" on CL for $200 ish and they look barely used. I wouldn't bother with a blower though. I'm not gonna invest much.
Seems strange to me to think that's a good deal, but I think that these days it is. My boss, who lives near Dallas Tx found one on CL for like $30, just people getting rid of their "junk". That was only a few months ago.
Hmmm
LavaLock Rib Hanger for WSM WeberSmokey Mountain - Stainless Steel Meat Hanging System with Rib https://a.co/d/gJDMtiz
Maybe it's not a great deal but they do look mostly unused.
Could always watch an and that's been reposted a few times and lowball em.
That rib hanger looks cool as long as you have consistent heat.
That's what the water pan is for. I'd get it to hang sausage though.
Ribs on at 11am.
(https://i.imgur.com/RIFi99z.jpg)
it's probably a fair price these days.
Looks like there's a couple of different blower options. $200. It might be worth it to me given how much I use it. ESPECIALLY if I request it as a Christmas gift.
Or a computer fan,ducting, thermostat and sail switch.
Or no sail switch.
That one from Auber instruments looks pretty trick. And it's for the 22"
Yeah, my gears are turning too. A PID controller that varies fan speed would be the best option. These do that I think. I wonder how much could be saved by piecing one together with stuff from Mouser.
Cheaper parts wise but what's your time worth. And variable fan speed would be ideal instead of off/on.
I think this one is the Les Paul of temp controllers.
https://bbqguru.com/storenav/gurucookerguide?DeviceModelId=181&kitId=451 (https://bbqguru.com/storenav/gurucookerguide?DeviceModelId=181&kitId=451)
It's gotta be with names like "UltraQ" and "Pit Viper".
Super Duper Pit-Lock.
(https://i.imgur.com/VJqTbpn.png)
(https://i.imgur.com/98dj9Ju.jpg)
Check this thing out.
only fire Santa-maria Style Grill Rotisserie System Adjustable Cooking Grate Attachment for Weber 22 inch Kettle Grills https://a.co/d/fX8DIoO
So it's a santa maria attachment with rotisserie. All well and good, and fairly inexpensive.
I've been thinking of an overhead broiling method for charcoal for a while now. Instead of using this the way they intended, I'd want to use it as a coal grate and broil bbq chicken from above to caramelize without touching. Part of my master plan for getting into bbq competitions.
I've eyeballed that thing before. I like it except for the way the cable just wraps around the bar. Buy I guess for that price.....I'd love to be able to raise and lower the grate.
where them ribs at
Gittin et probably.
Our company came so no pics. But the ribs are gones-ville. The chicken kicked ass too. I walked away from the wings while they were on the grill.
if you can walk away from wings youre a better man than me. i dont have anything close to that kind of will power.
I thought I pulled them off. I fucked up. Then I got to socializing.
So with ribs, there's the 3-2-1 method. 3 hours on the smoke, 2 hrs wrapped in foil, then 1 hr with sauce and smoke.
When I unwrapped them they were really tender. If I let them go too long, they'd have been a mess to take off the grill.
I think more 3-1-1 ribs works better.
The white chicken was stellar. It's so different from traditional bbq chicken. I love it.
(https://i.imgur.com/jLHXJ4P.mp4)
(https://i.imgur.com/oPYTehC.mp4)
Sockeye?
Aye.
Quote from: RAGER on July 04, 2022, 01:33:39 AM
(https://i.imgur.com/jLHXJ4P.mp4)
(https://i.imgur.com/oPYTehC.mp4)
man, you run a clean operation.
I gotta get some more grates for my Thai grill, got the bricks. Would do burgers today but I need to find a mesh grate. I tried egg and bread crumbs in my patties to tighten them up but they still fall through.
Burgers need to be thicker than a smash on the grill grates. But from my experience if they're falling apart or sticking it's because you're fussing with it too soon. Ya gotta let that maillard take effect. Shouldn't need a binder.
Mesh or cross hatched I think would be problematic. Your spatch might hang up.
Wife's wants smash burgs for dinner. I'll do those in the cast iron.
okay I'll get the grill and charcoal out. Competition grade charcoal of course.
good gracious look at the science
http://www.patiodaddiobbq.com/2011/01/review-original-vs-competition.html
Might have to try that.
Also interested in this stuff.
https://www.amazon.com/Jealous-Devil-Natural-Hardwood-Charcoal/dp/B01D5DDT0G
I do love me some BBQ but I am soooooooo tired of seeing pulled pork sandwiches on menus. Laaaaaazy. There are countless places where this thing is on the menu. And from what I can tell it's always the same old gloppy sweet mess with some fucking slaw thing or maybe not even that. Or they're sliders. Do something different with pork.
Don't get me started. I love pulled pork, but it's not something I order.
Actually, I don't have any preference for how the finished product is separated. Chopped is normal in Eastern Nc. Sliced was also available, but less popular. Mine I can't slice really, it just falls apart. Pulled is fine, but more work. It isn't better than a coarse chop to me.
But vinegar sauce is my go to, vs sweet. In my imagination my food truck would have a sandwich with vinegar in a foil paper bag, half exposed with three hush puppies in the bottom of the bag. The pups get saturated in the vinegar sauce while you eat the sandwich.
I remember the first time I had Carolina style cole slaw. It came in a styro cup and was basically minced, evidenty pulverized in a blender, also with some specs or something in it, maybe celery seeds or carrot bits, I forget...but incredibly obvioulsy soaking in some sort of clear vinegar. I almost zooked on the spot. The mustard sauce pork was phenomenal, and not too sweet. I grew up with lightly mayo'd slaw and love it but I really grew to desire that Carolina slaw.... more often than not I'd rather have that style now.
Best pork I ever had was luau. Friends did it and offered the ear if you were lucky, or the tail. But they'd select what they wanted from here and there from the whole (hog? or pig) and chop it together. No way to beat it, so moist and salty but so delectable. I donlt remeber putting anything else on it, just straight chopped, in fact I think we ate it without utensils, finger lickin good!
Mustard is South Carolina style.
Eastern NC slaw varies, but it's almost always fine chopped like your talking instead of a julianne or shred. Sometimes (if its for bbq) it's the cabbage in red vinegar. If it's for hot dogs it's more half mayo, half vinegar or something.
Marurices chain in anywhere SC:
(https://roadfood.com/wp-content/uploads/2016/11/Maurice-Big-Joe-meal-1024x636.jpg)
Typical Eastern NC Style plate:
(http://2.bp.blogspot.com/-AzbkErFoO9U/UjjZ7u4Ni8I/AAAAAAAAHxE/gPVnDkSriL0/s1600/MrBarbecue-ChoppedTrayCloseup.JPG)
Here's a Pig in a Puppy at King's in Kinston NC. The bun is a hush puppy. The pork is chopped, not pulled.
(https://img1.southernliving.timeinc.net/sites/default/files/styles/story_card_hero/public/image/2019/02/main/pig-in-a-puppy.jpg?itok=CsLRfON_)
Quote from: Pissy on July 06, 2022, 09:26:21 PM
Mustard is South Carolina style.
Eastern NC slaw varies, but it's almost always fine chopped like your talking instead of a julianne or shred. Sometimes (if its for bbq) it's the cabbage in red vinegar. If it's for hot dogs it's more half mayo, half vinegar or something.
Marurices chain in anywhere SC:
(https://roadfood.com/wp-content/uploads/2016/11/Maurice-Big-Joe-meal-1024x636.jpg)
Typical Eastern NC Style plate:
(http://2.bp.blogspot.com/-AzbkErFoO9U/UjjZ7u4Ni8I/AAAAAAAAHxE/gPVnDkSriL0/s1600/MrBarbecue-ChoppedTrayCloseup.JPG)
this gets a W O W
That fine chopped slaw is the shit. It was on that smoked pork burger. Oh fuck was that good. I could see adding sieved egg to that.
I'm zooming in on that Eastern. mmm, sure would, indeed.
Here's the Nashville place that I used to go to. No mustard there but they got that weird slaw which is so good. maybe a little bland but its fresh!
(https://www.whittsbarbecue.com/wp-content/uploads/2021/08/Delivery.png)
oh man yeah, they did a baked potato. yikes, those are good.
(https://www.whittsbarbecue.com/wp-content/uploads/2020/07/IHW_2723-scaled.jpg)
https://www.whittsbarbecue.com/menu/
Gallon of tea $4. love that place
So I've found an opportunity in the Weber Smoky Mountain field.
Rotisseries. Nobody makes a genuine rotisserie for the WSM in any size. They make them for the kettle grill, but not the smoker. The kettle grill one can work, but the lid for it is different and requires aluminum foil. The ones I've seen for the kettle that aren't Weber branded, use an off the shelf motor. It's the ring design that isn't refined.
I've been looking for a turkey cooking alternative for thanksgiving, since I determined the white knuckle affair that is deep frying a thanksgiving turkey is insanely overrated, expensive, messy, weather dependent and dangerous if the weather doesn't cooperate. Actually dangerous in general.
The rotisserie kits I've found aren't impressive. The Weber one is expensive, which isn't a deal breaker, but the motor is weeny, and there's only two tines on the spit forks. I've had some experience with this and when the bird gets tender, it tends to loosen and flop as it turns. It sucks.
The aftermarket ones are mostly cheap chinese crap, but do have 4 tine spits. The rings don't exactly fit well. To get what I'm after it appears that I have to piece it all together. Bullshit.
Is it necessary to rotate while smoking? Is that the point? Cuz if it's not and you just want one to fit then wouldn't have to crouch down to tend to it? That's prolly why there isn't one and just for the kettle. It's meant for high heat open spit cooking.
/#devilsadvocate
Yeah you're probably right. Not much reason to rotate in a full on indirect situation.
Maybe instead I should be thinking about whether I want to cook it rotating on the grill, or spatched on the smoker.
Not saying you couldn't build a really nice one for yourself with a decent motor. Variable speed maybe.
Yeah I see people using steel wire to hold a roast or whole birds on those dual tine jobs.
Miss the hell outta my olde Traegers "Lil Texas" smoker. The pellet driven smokers get you a killer outcome without the dangers and hassles of a wood fired set-up. I had mine staged inside a green house (exhaust vented outside) 12 months a year for over 10 years without any worries. BBQ'd baby backs in November in Oreygun!! WIN/WIN.
i cant do bbq sauce. dry rub only. shits to sweet and sticky. gross af.
After dozens of failures with brisket "slow 'n low".....finally had success at higher temps (~350/375). And USE the "Texas Crutch." Brisket is too fucking expensive NOW to make cooking mistakes/less than perfect outcomes.
And +1 vinegar North Carolina style with chopped/pulled pork. No slaw on mine. On the side? Sure. My step-Dad is from Raleigh and learned me good. There BBQ = Pork.
(https://i.ibb.co/9Wppj5c/A197792-B-4-FA8-4-BB9-96-EF-EF71-C64-E7-A3-C.jpg) (https://ibb.co/9Wppj5c)
(https://i.ibb.co/WfNt9td/07009-D39-97-EF-491-A-8-B2-C-9-E086-C8679-E8.png) (https://ibb.co/WfNt9td)
Tomahawks!
Honestly I was a bit disappointed. I smoked them to 125, soaked them in butter, seared them, rested them.
I loaded them with salt and pepper, but they ended up bland and a bit more medium than I wanted. They were a gift from my boss for 20yr work anniversary.
They were from Henry and Davids (?) mail order outfit from Oregon.
Harry & Davids.
I might have pulled them at 110-115 if you were going to additionally sear them.
/Thoughts
Agreed after the fact.
Sorry for being hindsight guy.
No. It'll help the next time.
Not that I'll be waiting impatiently to do flinstone steaks again. It's pretty much for show, because nobody is eating a whole one and I don't have serving platters big enough to keep one whole for service.
Pulled the trigger on a rotisserie for the grill, and a temp controller for the smoker.
Rotisserie came in less than 24 hrs.
(https://i.imgur.com/X03per4.jpg)
Rad! Hope it works good and I hope you're using it today. I'd like to see results.
Bachelor for the day, so not likely. Also no bird to spit. Soon though.
Ok so I went and got a chicken. Rubbed and injected it.
(https://i.imgur.com/uM1abdu.jpg)
(https://i.imgur.com/eoyrBbm.jpg)
About an hour and 20. Not sure if 45 more min will be enough. Hovering between 325 and 350.
Thrilling! I thought for sure the roto as shown would annihilate a bird - obviously not so at that temp. Looks to be a really nice start on dialing it in.
The trick, if there is one, is to balance it so it isn't heavy on one side. It may mean rearranging the limbs of the bird somehow, or skewering something I'd prefer not to, like a breast. But I was able to do it just be moving around the wings and roping it tight. The 4 tines help immensely.
(https://i.imgur.com/QAppOKj.jpg)
(https://i.imgur.com/QAppOKj.jpg)
(https://i.imgur.com/SkkV9dV.mp4)
The household id telling me this is the best chicken I've ever made. Not sure what to think about that.
Quote from: Pissy on July 24, 2022, 07:47:30 PM
(https://i.imgur.com/QAppOKj.jpg)
(https://i.imgur.com/SkkV9dV.mp4)
The household id telling me this is the best chicken I've ever made. Not sure what to think about that.
Nice! I want one now. Whole roasters are so easy on the wallet.
Not tryin' to be "Bossy bitch" but try Pork shanks next. Off-set either side of the femur bone to balance? Very Germanic. Very DOOOOOM!! Lols.
That looks great dude. How long total cooking time?
About 2 and a half hours. Internally was at 165 inside 2 hrs, but the color wasn't there. So I stoked the fire, opened the vents and got the grill up to about 450 for 30 min to gut some crunch on it.
That seemed to work if you're ok with the length of time.
Today is one of those times that I wish I had a proper smoker. I had to run by the regular store instead of new seasons. Just for a lark I checked the meat section and there in the discount area was a 4 lb boneless chuck roast for $16 and change. I threw caution to the wind and snagged it.
If I had a proper smoker I'd do it up brisket style with some as burnt ends. I need to either portion it up in different cuts or freeze it whole today.
Freeze it and figure out how to do something like Michael Pollan did in that series. Basically a steel fire pit with a wire framed dome covered in foil.
Or do something with cinder blocks and bricks and foil. I think you have what it takes to make something happen that you can control air, smoke and temp with.
looks like I could make some beef barley soup out of that cut. It's been on my mind for awhile.
You can make that out of stew meat.
I cooked off a mess of pork ribs a few days ago and have been having them in different ways. Last night I made a small batch of Franklins bbq sauce. I don't do sauce very often. This one is really simple and turned out really nice. Simmered it for a bit then basted the ribs. In the oven at 250 for a while to heat through and get a little glaze going. Served with a little warm drizzle. Pretty yum.
(https://uploads.tapatalk-cdn.com/20220726/59b1880d3156dd3815fd20c1f3890693.jpg)
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Did you make espresso for the sauce?
No. He has one like that?
This one is onions sautéed in lots of butter then the ketchup, brown sugar, cider vinegar, salt, pepper, chili powder, garlic powder, lemon juice.
This one.
Ok.
Yeah he has an espresso one.
Frankin's Espresso BBQ Sauce
Makes about 7 cups.
4 cups ketchup
1 cup water
1/2 cup cider vinegar
1/2 cup distilled white vinegar
6 tablespoons brewed espresso
1/4 cup Worchestershire sauce
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon coarsely ground pepper
Combine all the ingredients in a saucepan and simmer over medium heat for 20 minutes. Let cool, cover and store for up to 3 weeks.
Or
Aaron Franklin's Espresso Barbecue Sauce Recipe
Makes about 2 cups
Ingredients:
1 1/2 cups ketchup
1/2 cup white vinegar
1/2 cup cider vinegar
1/4 cup dark soy sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 cup brown sugar
3 tablespoons (1 1/2 ounces) freshly pulled espresso
Brisket drippings, for flavoring
Instructions:
Mix the ketchup, both vinegars, the soy sauce, garlic and onion powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat, stir in the espresso, and then add the brisket drippings to taste. Let cool, then transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 2 weeks.
Not sure which is more accurate.
Temp control got here.
(https://i.imgur.com/xV93r8v.jpg)
Looks like its on life support
(https://i.imgur.com/63dCzvo.jpg)
Quote from: Pissy on July 25, 2022, 02:08:26 PM
Freeze it and figure out how to do something like Michael Pollan did in that series. Basically a steel fire pit with a wire framed dome covered in foil.
Or do something with cinder blocks and bricks and foil. I think you have what it takes to make something happen that you can control air, smoke and temp with.
Not familiar with that series. I'll look it up.
Cooked on Netflix I think. It's pretty good.
Here. Episode 1.
https://www.netflix.com/us/title/80022456?s=i&trkid=13747225&vlang=en&clip=80094722 (https://www.netflix.com/us/title/80022456?s=i&trkid=13747225&vlang=en&clip=80094722)
Aaron Franklin makes a pit from cinder blocks in this one.
https://pbs.org/video/bbq-franklin-episode-3-whole-hog?source=social (https://pbs.org/video/bbq-franklin-episode-3-whole-hog?source=social)
Ok. I've seen that Pollan one. Haven't seen that Franklin one but I'm not gonna go through any of that elaborate hassle.
What I'll be probably do is put it on the Weber to get the initial smoke then finish in the oven. Do a simple salt, pepper, msg "rub". But not for at least a week since it will be 100 for the next 5 days.
Right.
Today I'm doing ribs again since I need to test out the temp controller. No whammies, no whammies...
This temp control is working fantastically. I'm very happy so far.
(https://i.imgur.com/dmZFkww.jpg)
(http://[font=verdana][size=78%][url=https://i.imgur.com/dmZFkww.jpg%5Dhttps://i.imgur.com/dmZFkww.jpg%5B/url%5D%5B/size%5D%5B/font%5D)
Sweet!
(https://i.imgur.com/hYocwCc.jpg)
Did I just add a pic to you message? This text box worked better when it was broken
Fab. Thanks for the details. With proper motivation and gear, anyone can get similar outcomes at home.
Honestly, most of my Charlotte bbq buddies us a weber kettle, and buy this thing called a Smokenator. It's basically a stainless steel divider that corals the coals behind it in a smal pile, with access to add more charcoal or wood and has a bowl for water to keep temps from spiking too abruptly. This pic shows the food on the ash grate. I don't think I know anyone who does it that way, instead they use the standard food grate with the hinged access to service the Smokenator.
(https://149351852.v2.pressablecdn.com/wp-content/uploads/2018/02/smokenator-1.jpeg)
Cool. That might be worth a try. Never seen one of those.
Just realized my Weber is an 18". Must've been thinking of a previous one. If they're a bunch on CL. A few Performers too. Hmmm.
There's one for the 18.
Smokenator 180 - Transform Your 18" Weber Kettle Into an Efficient Smoker https://a.co/d/dHati10
Awesome. Somehow missed that.
Making bbq today.
(https://i.imgur.com/KC32nib.jpg)
(http://[font=verdana][size=78%][url=https://i.imgur.com/9hk80ue.jpg%5Dhttps://i.imgur.com/9hk80ue.jpg%5B/url%5D%5B/size%5D%5B/font%5D)
Put it on at about 4:15am.
(http://[font=verdana][size=78%][url=https://i.imgur.com/KC32nib.jpg%5Dhttps://i.imgur.com/KC32nib.jpg%5B/url%5D%5B/size%5D%5B/font%5D)
8:00am
(https://i.imgur.com/FJTbroO.jpg)
What cut? I can't tell. Looks light in color so pork?
Boston butts. This is what I call Lexington style. Sauced with an opaque-ish Apple cider vinegar based soak. Opaque with slight amount of ketchup. Eastern style is whole hog over wood, typically a transparent AC vinegar sauce with s&p and red pepper flake.
Western could be considered lots of different things, but in general has a KC masterpiece sweet baby rays type sauce. If i saw a whole hog on a rotisserie, I'd assume it was happening in the midwest somewhere. When I was growing up, that's what my dad always helped cook. Sauce wasn't something I remember, but I'm sure it was sweet and thick.
7 hours or so
(https://i.imgur.com/ob92as8.jpg)
How'd it turn out? You do sandwiches?
It was great. Of course once people got here I didn't take a pic of the pulled pile or pork, but it was really good. Buddy of mine made some collards with garlic, vinegar and red pepper flake. They were awesome.
This was the last pic i took at 12 hrs or so.
(https://i.imgur.com/SYThnUy.jpg)
Inspired by your BBQ pork- my dutch oven hack picnic shoulder with a salt and pepper, garlic, oil, Mexican oregano, mixed into a paste (or almost need to actually mortar it next time). Seared at 500 then covered at 250 for a couple hours. No smoke but still tasty. Mainly for noodle bowls next week. Marinated brussel sprouts (from a jar) braised in the drippings which saved the sprouts which are otherwise too strong.
(https://i.ibb.co/mtChFpK/Untitledd.jpg)
(https://i.ibb.co/YTtQ0WZ/Untitleddd.jpg)
Taste test bowl with roasted tomatillo salsa (Frontera).
All looks good.
Nice. Looks great.
We have a friend who fancies herself a bit of a cook. Just text me saying she's smoking 5# of pork loin for pulled pork. Facepalm.
She wants us to come over. Sigh.
One if my buddies here is trying in a similar way. He's now trying to turn a loin into bbq, but he's saying how he's not happy with the results, watching YouTube vids... I just want to show him how, but I can't bring myself to say " hey mahn... i know a thing or two about bbq, and ribs."
The results were as you would expect from using loin instead of shoulder.
Dry. Lots of bark.
(https://uploads.tapatalk-cdn.com/20220911/ede1755cbb889751ea5d39ba70fff5b1.jpg)
Sent from my iPhone using Tapatalk
Gettin started.
(https://uploads.tapatalk-cdn.com/20220917/7f2b7f877a05a21a9c005ff99adb9ad1.jpg)
Sent from my iPhone using Tapatalk
I made ribs today. I've found that if I don't truly stress over them, it shows in the end result. Today I forgot to spray them periodically. I could tell. I was also at the end of my stash of rub and sauce. Again, it showed.
But it's just me at home today, so that's ok. they were good, but not my best.
(https://i.ibb.co/WD2nyhf/43-B72-BDC-8101-4227-BBAB-16-BEC416-D94-D.jpg) (https://ibb.co/WD2nyhf)
Quote from: Pissy on September 17, 2022, 07:41:46 PM
I made ribs today. I've found that if I don't truly stress over them, it shows in the end result. Today I forgot to spray them periodically. I could tell. I was also at the end of my stash of rub and sauce. Again, it showed.
But it's just me at home today, so that's ok. they were good, but not my best.
(https://i.ibb.co/WD2nyhf/43-B72-BDC-8101-4227-BBAB-16-BEC416-D94-D.jpg) (https://ibb.co/WD2nyhf)
they look Arkansas. (compliment). Nice pedestal for the Thai grill! I need one of those. Was going to get a welder and zap up some stuff. I'd do that pedestal unless skip the welder and luck into a garage sale. My Thai grill is also falling apart on the top rim. Now I don't feel too bad about it now. Left it out over Winter.
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those even coals. that is not easy.
I know that pic is making bbq folks cringe. It's just how I like it when I do that style. Stewed in fish sauce, soy sauce and your typical SE Asia aromatics. Kissed by the fire and smoke to produce a nice char with a chewy texture. Best enjoyed with lime juice, chilis and rice.
they put a massive slab sliced of butter on the turkey too.
(https://i.ibb.co/WBDckj3/Untitle.jpg)
screen cap
How could it be bad?
Sounds good. Just don't eat it everyday.
You calling me fat?
That was tallow not butter. I initially thought it was mashed potatoes, then realized that was ridiculous.
Or is it?
Mashed taters?!? Holy shit I'd smash that.
So today I'm doing that cheap 4 pound chuck I bought a while back. Going for brisket style I hope.
Simple s&p rub with a touch of msg. I'll do my best to wrap it at 165°. Im having to fuss with it to keep the cherry smoke going. I might just smoke it for an hour and finish it in the oven so I can maintain a constant temp. We'll see. I'm just half assing it with the Weber kettle.
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Did you age that piece of meat?
No. It was discounted so....and then with the thawing time.
Throw the fat. Pour it back on. Indirect smoke, Hardwood heat, TIME & a Webber is all you really need for killin' results.
Nice color now. Internal is still too low.
(https://uploads.tapatalk-cdn.com/20221011/bbbfca022df811a494e6a5da56d3efbb.jpg)
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Turned out pretty tasty but I didn't really get the smoke ring or the desired color. Thinner parts dried out but the rest was super tender and juicy. Cooler wrapped for 2 hours.
Here's the unwrapping and slicing.
(https://i.imgur.com/RcEYUxV.mp4)
Looks like it was pretty great.
I just realized Imgur cut the video. Hmm.
Try this. https://i.imgur.com/5oDIf4f.mp4
Looks good. Roasts in a smoker are good.
I posted this yesterday in r/grilling subreddit and boy did it elicit some reactions out if people. Lol
(https://i.imgur.com/B7TwxMt.jpg)
Went over to wife's aunts and uncles Sunday night. He's pretty proud of his traeger skills and wanted to show us. He made some competition style ribs. Pretty good but I'd rather just have a dry rub. I brought over ham hock collards.
The style of beans he made I didn't much care for. Apple pie baked beans. Way too sweet. Ick. Might something you guys have heard of. First time for me. Lots leftover so they sent us home with a 32oz deli. Sorry. Right in the garbage. Lol.
Jiggly ham hock stock
(https://i.imgur.com/exCiOMG.mp4)
Imma try to perfect dry ribs. I have ideas.
Doing my turkey on the rotisserie this year.
woke up extremely hung over yesterday and thought doing my first attempt at an all day slow-n-low bbq project sounded like a good idea :o
lots of struggles throughout, but when we finally got to sample the result a lil after midnight, it was deemed a success.
(https://i.imgur.com/I337gS3.jpg)
(https://i.imgur.com/HEy2Oda.png)
(https://i.imgur.com/cooWkwG.png)
That looks yummy.
hog heaven. I need an app like that! (and da skillz)
Quote from: Muffin Man on January 22, 2023, 09:30:57 PM
hog heaven. I need an app like that! (and da skillz)
i recommend spending the extra on a proper wired probe, the bluetooth kept losing signal through the bbq lid. also you can stick multiple probes into it and get a "second opinion" on the internal temp. like what RAGER was using for his xmas prime rib
Yeah. That thing was only $20. Worked great.
I just found one in the garage yesterday after going without due to leaving the last one out in the rain. It was bluetooth, and that wasn't really useful to me. The one I found yesterday is hardwired. Much more practical.
Quote from: renfield on January 23, 2023, 12:46:58 PM
Quote from: Muffin Man on January 22, 2023, 09:30:57 PM
hog heaven. I need an app like that! (and da skillz)
i recommend spending the extra on a proper wired probe, the bluetooth kept losing signal through the bbq lid. also you can stick multiple probes into it and get a "second opinion" on the internal temp. like what RAGER was using for his xmas prime rib
Thanks, I'll do that.
Since the pork butt, I have smoked a rack of ribs, a couple fillets of salmon, and sausages. I am getting pretty obsessed and considering going all in on this and getting a proper offset smoker, even though they are the most expensive options, will be more work than my weber kettle, and won't even necessarily yield better results until/unless I get good at it.
That goddam salmon was the best I've ever had
(https://i.imgur.com/4eRKp5P.png)
(https://i.imgur.com/nyR4gyI.png)
smoked salmon omelette:
(https://i.imgur.com/nRLIefF.png)
Yowza. Nice job dude. Looks text book.
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Quote from: renfield on February 22, 2023, 12:43:58 PMSince the pork butt, I have smoked a rack of ribs, a couple fillets of salmon, and sausages. I am getting pretty obsessed and considering going all in on this and getting a proper offset smoker, even though they are the most expensive options, will be more work than my weber kettle, and won't even necessarily yield better results until/unless I get good at it.
That goddam salmon was the best I've ever had
(https://i.imgur.com/4eRKp5P.png)
(https://i.imgur.com/nyR4gyI.png)
smoked salmon omelette:
(https://i.imgur.com/nRLIefF.png)
Very nice looking smoked salmon. Guessing a nicely controlled lower heat. I'm going to build a cold smoker, eventually, a tall wood box with hanging rods. Got the plans around here somewhere from an old First Nation smoker.
Getting a little better at controlling the heat, yeah. Look at that nice ideal logarithmic arc on the salmon temp! Sorry for the blurriness. I pulled it at 135
(https://i.imgur.com/swi7zMw.png)
I've always been a water smoker fan. The cheap ones can work well. Used they're pretty cheap.
You can find Weber Smoky Mountain (WSM for the card carrying internet people) 18" and 22.5" used, and they're pretty good, though there's a learning curve. New, they're too expensive now. I wouldn't go that route looking at how much they are vs alternatives.
The old reliable Brinkmann Water Smoker hasn't been made for a number of years, but they're out there used. I used one of those for 20 years and won neighborhood competitions with it. They do rust easily if left out in the elements or uncleaned of the ashes (which pull in moisture like a motherfucker) but if you're diligent about cleaning them out and storing they can last.
Offsets can be had used cheaply too if you look. But there's good deals on new ones. I was at a Buck-ees and saw a nice hefty one for like $400 last year. The next heftier one was more than double that and it would likely last a lifetime.
Stay away from the cheap ass sheet metal objects that look like offset smokers. They can work with modifications if you get one for free off the curb, but only if they're not rusted. Most at the curb are. I would wager that to be true even in the dry southwest. Of course modding one takes money and putting money in one doesn't make it more valuable afterwards. That's why only if it's free and in decent starting condition. The mods needed involve sealing off the drafty areas.
So i use a WSM my wife bought me for my birthday about 7 years ago. I put a lid hinge and felt sealant kit on it. Added a BBQ Gurus temp controlling blower and upgraded the thermometer in the lid. Also added a second coal grate pitched 90° from the first to keep the coals from dropping through the grate and disintegrating the fire. It can go on a full basket of charcoal for 20 hrs at 220° or so. Longer at lower temps. To do all of this on a new one NOW would cost close to $900. So not worth it, but the temp controller is $300 and it can get used on other smokers down the road.
Picked up the Kamado Jr and trying the steak press thing. hey alright! Soapstone under, oven-heated salt block pressing down. Grill sizzling at 400F, 15sec clip attached, but working on getting that heat up. I'm using the Kamado big block wood charcoal but man they blow out a lot of ash. I think I gotta let them burn down with the lid open or it's gets everywhere inside. It crackles and pops and out flies sparks, from that char-coaled wood.
Marinaded the tri-tip overnight slathered in Doubanjiang. Been doing that for awhile and it works well. I forgot to rinse it off this time so the steaks are a little too salty. Tasty flavor with that marinade but it's potent.
(https://i.ibb.co/fQM8Fbt/ksp.jpg)
(https://i.ibb.co/rQGDztC/ksp.jpg)
I did the vegetables in a cast iron skillet lid closed for about 1 hours; potatoes, carrots, onion, celery, whole garlic all tossed in avocado oil and hatch spice mix. Added some lemon halves, for what, I don't know. Clementine oranges cooked separate, those are nice, tossed in oil and little bit of granulated garlic. Those are good.
Cast iron skillet loaded and then later soapstone meats. Also did chicken breasts. Need to figure out the lump fuel and get the heat figured out. The thing cooks well and heats up pretty quick but the dial goes to 900 but I've yet to pass 400 so far. I need 600+. If I can eek out 850 or peg the dial! then look out. lol
Cool device, and the quality; design, materials, is so far very good. The cost rises astronomically with the accessories, the cooking surfaces. I have the cast iron grate to try next. More to buy if ambitious - a flat top, charcoal basket, grate riser, rotisserie,..endless. I can see living out of it though.
Oh you got one of those kamado jobs. Kinda like those green eggs. Prolly heavy as shit. Solid build.
I'm still over here doing this.
(https://i.imgur.com/6Ac5Bdl.mp4)
well doin there. That fire breathing dragon you got is hard to tame but yeah you done it and that stacked grate is the bees knees. I'll have that one going this year again after I copped your grill-game last year. I mean you know I bought the dang thing from Idaho. yoo-hoo. That thing is ferocious so I bought the egg to try to get more mellow. Looks like I gotta play the long game because they both tricky. yep
Let's not forget Pissy's old place whatwith the carnival size build-out suited for fixin' hundreds of folks. When I get an extra 5-acres I'll be looking that up you betcha. Though that was all above ground. My long game is to dig a pit. wink-wink.
That thing is still feeding a thousand mouths a summer.
I'm 5 degrees away from pulling my first attempt at pastrami out of the oven. Brined for 10 days. Desalinated it yesterday, smoking today. I cut the fat out of a whole packer brisket to do this, so if it's not good, like too salty - my biggest fear- there's a lot of it to stink up the place. Will post pics.
Weird autocorrect. I edited my post. Sorry.
hmmm, I guess I'll retrieve the giant slab of brisket from the freezer this week. It might be spoiled, golly, I hope not. But now I got the egg and can let it cook for 14 hours at 200. haha. Dangit, I need a wifi probe with a beeper. Oh well, grill game.
(https://i.ibb.co/f24C0hg/70458899305-EB3-A7622-674-D-403-F-8-C44-BFF871079162.jpg) (https://ibb.co/f24C0hg)
This was the smallest section i cut out of the brisket when i cut the fat lines out of it.
It's pretty good. Tomorrow I'll cut the rest up for dividing and freezing.
it looks, um, hmm...I guess? The end pieces look totally bonus I was just wondering about, well, how was it? Is that seasoning fairly heavy would you say? Nice presentation though. chop chop/
Man that looks spot on. I'd do things with pastrami you're not u' sposed ta do
all yours. I have never had a pastrami ______(instert blank) EVER than I though was worth a toad. And I've had Katz, Carnegie, on light rye, dark rye, hot, cold, 1000 Island, kraut, nothing but notiing on rye, mustard, you name it and a number of known "house" made etc. all rubbish. Isn't that weird? It's just a thing I would never eat again - never had one bite that was worth a toad .No single bite was anything but turd. I'd eat raw oysters, a dumbass move, but I wouldn't eat that nasty pastrami. horrible! I would profer, in fact, say, pastrami is a giant joke or, if real, the worst thing ever I'm not kidding, it;s that bad. and you can't fix it later, either, I tried.
If I just had a plate of it like it was bbq, it would be too salty for my taste, but on a sandwich with rye and swiss and mustard it was fantastic. It's difficult to slice through the bark since it's so tender at this point. I put it in the fridge overnight, hopefully that makes it easier to cut.
(https://i.ibb.co/C1YVP2j/IMG-2449.jpg) (https://ibb.co/C1YVP2j)
Much much better cutting after a night in the fridge.
Up at 3:00am starting the smoker for bbq tonight. A brined butt. Nothing to show but darkness and my temp control thermometer.
(https://i.ibb.co/N76tbsK/IMG-2517.jpg) (https://ibb.co/N76tbsK)
On at 3:35.
(https://i.ibb.co/z440znt/IMG-2518.jpg) (https://ibb.co/z440znt)
1:00pm, I three on the ribs at 11:00.
(https://i.ibb.co/1KXjk1W/IMG-2519.jpg) (https://ibb.co/1KXjk1W)
(https://i.ibb.co/s5CsQBD/IMG-2520.jpg) (https://ibb.co/s5CsQBD)
You must like your ribs with quite a bit of chew and not fall off the bone.
I like them to show a bite mark, but cleanly separate from the bone.
I guess this goes here cuz there might be smoke and a grill involved.
Imma try my hand at summer sausage. I'll harken back to a tine in the 70's of a variety I really liked. It was venison but if I can't get that I'll try something else. The grind is a bit more rustic, lots of mustard seed and coriander seeds too I think. And I swear I had it out of a canning jar once. Maybe I'm crazy
I can imagine a pickled summer sausage jar on top of a bar somewhere in a backwoods watering hole.
I remember having it when we would be deer hunting or turkey hunting in the fall and we always hunted with my uncle by marriage and he was Finnish. So I'm thinking it was some Midwest/Finnish type thing but man was it good and there was never enough.
I happen to be from the land of the largest Finnish population outside of Finland, so I would imagine if I saw it, it was in the UP. My dad's fishing buddy is fluent in Finnish and hunts. Or at least he used to hunt. I'll ask.
Follow up on the canned/pickled summer sausage is that my dad had never heard of it. Didn't get a chance to ask the Finnish guy.
I'm smoking some salmon tomorrow. Brining it now. While I was at the Publix buying the salmon, I eased over to the meat section and saw this. I can't imagine anyone buying a FLAT for that much money. In texas the whole packers that include the tip are routinely .99 on sale. 3.99 normally. I don't understand how it's remotely justifiable to charge that much money for the toughest cut on the cow.
(https://i.imgur.com/eUlOPmV.jpg)
That's gotta be a mistake. That should be about $3.50 per lb. Is it priced as pastrami? Is it wagyu?
It's Choice. It isn't a mistake.
The only places I know of to get a whole packer brisket in town is Sam's club and the meat markets on either side of town. The grocery stores only sell the flats. Are the Pincahna's (sp?) i see actually the points? Are tri-tip's actually points? I genuinely don't know about the west coast cuts.
Smoked a couple pounds of the sockeye yesterday.
(https://i.imgur.com/uNEleFU.jpg)
Pellicle
(https://i.imgur.com/iP8xrlG.jpg)
Smokin cherry chips
(https://i.imgur.com/S3r7EAH.mp4)
Vünderful.
The place we ended up is kind of newish. It's the food concept at Little Beadt brewing which I'm a big fan of. Erik was interested in doing that concept there when they were changing food options but it didn't pan out.
The place we originally went was another brewery which I'm a fan of and was at their other location yesterday. They do occasional pop ups and this one was with Grasslands BBQ because they brewed a beer collaboratively. Their truck and man smoker is located in Hood River Oregon about an hour East in the Columbia River Gorge.
There's usually a line there too but it moves fast. I've said it before. They're one of the few that I've had where their sides don't suck. In fact they're very good and inventive. They change things up often while still retaining the stalwarts of bbq.
At the pop up this weekend they got annihilated all 3 days. Huge lines. They had to have grossed 10's of thousands. People were ordering the entire menu x2. That in itself made the waits longer. Instead of grabbing and going it was taking 10 minutes per order. If I'd have been by myself I probably would've stayed and just drank beers in line. I'm sure I would've know people there. I know people at that brewery so....
I'll just drive to Hood River. It's scenic. It's- great town full of great beer and food.
I wonder why bbq can make people stand in lines like that. The only other place I know of that does that that isn't bbq or touristy meccas like Katz or one of those famous Chicago pizza joints is The Beacon in Spartanburg SC. But the line there is famous for being as fast as it is long, so you don't wait very long.
The new BBQ joint here is Project BBQ. This place does not have a line 200 people deep. They use an LP tank offset like at Franklin's. The sausage is great. The brisket when I had it unfortunately tasted like pot roast. I don't remember how the pork was, and I didn't try the ribs.
https://projectbbqjc.com
I finally caved and got a weber smokey mountain. Temp maintenance in the kettle was a bit of a pain; the WSM is truly a set-and-forget feat of engineering precision. So far we've just done quick stuff like fish and sausages to give me a feel for the unit; tonight we're doing an overnight brisket and I am going to literally sleep like a fucking baby knowing that it's rocking 237.5 all night.
I also got two slabs of pork belly, and you know perfectly goddam well what I intend on doing with them. Gonna go for a sweeter cure on one and a more savory on the other.
Nice! Is it the 18"? I have tons of information i can share on one of those (i have the 22") if you're interested. Lmk.
I bought some pork belly too, eyeing bacon.
I went for the 18. I am super interested!
Fail on the bark. We're at 175 so I'm wrapping it. Probably should have wrapped before the stall.
(https://i.imgur.com/alhm9oR.png)
Should I unwrap it at like 200 and try to go for more bark?
Maybe. Is that just a flat or a whole packer?
Actually I probably would. You got nice burnt ends.
So, with my WSM, the first problem I had was that I couldn't keep enough charcoal in it. Turned out that the coals were falling through the grate and getting extinguished in the bottom, where the moisture condenses. I bought a second coal grate and put it on top of the first (and it nests perfectly inside the ring that came with the smoker), but turned 90° to keep the coals from falling through. I ran it that way for a few years.
Then I bought the seal kit and lid hinge that you see for sale. And installed all of it. It helped keep the temps more consistent. But it still went through charcoal pretty quick.
Then I bought the BBQ Guru's digi-Q temp controller (which is a blower, temp probe and a computer controller) and it really made a ton of difference. Truly set it and forget it. If I were to fill it to the max with charcoal, and set the target temp to 200, it would easily last 16 hours - in the summer, out of the wind. With the temp controller, you don't need to fill the water pan. I normally cover it with foil. That slows down charcoal consumption a ton. The water is primarily there to keep temperatures from spiking in either direction. I've heard of people filling the pan with sand as well and I'm sure that works well, if you don't have a temp controller, but I haven't tried it.
Unfortunately that temp controller is around $300 and the seal kit is like $80 if I remember correctly. Adding that to the steep price of the WSM in general sucks. The coal grate isn't much, and you can get it at Home Depot.
It's just the flat; very difficult to find the whole packer.
I was wrong though, the temp is way under what I thought. Must have had the probe in a fat pocket or something. Always take multiple readings, kids!
One of the reasons I went with the 18 over the 22 is I was led to understand the temp management is much better than the fuel-hogging 22 (or the burns-too-hot 14 for that matter).
I've nonetheless had my eye on that digi-Q thingie because the mechanics of it just really appeal to me, but yeah so far I don't feel like I need it.
I will definitely be following your advice on the additional coal grate, because I'm losing half-burned briquettes.
The lid hinge seems like a fucking must as well.
I can imagine the 18 is more temp management compliant.
The lid hinge does what it's supposed to, but it's one of those things that takes two hands when you feel like it should only take one when you close it. Which means you have to put something down in order to free up your second hand. At least that's the way it is on mine. It's a lift first, then hinge down type of movement, and the lift has to be done just right or it won't clear the locking bit. Easy to do with two hands, but not so much with one.
I am pleased.
(https://i.imgur.com/R2qu5eV.png)
That looks great. Let's see some cuts.
It's a little dry. Really tender and well-flavored, though. Half of it is going to go into this pot of chili I've got brewin
(https://i.imgur.com/tQub1BU.png)
Maybe I'll try the tallow trick next time. This was a large improvement over my first brisket, and definitely better than I've had at many an actual BBQ joint. Overall I'm happy with it.
Looks damn good to me. I think you're supposed to wear black nitrile gloves and squeeze it though.
Ha. Them youtube chefs and their moneyshots. Gotta get those clicks
An HDR photo too.
Looks good. It's next to impossible to keep a flat juicy.
Quote from: renfield on January 16, 2024, 05:44:31 PM(https://i.imgur.com/tQub1BU.png)
nice colors on that brisket! yum
By the way one youtube BBQ chef I do really like is Harry Soo. His attitude is basically, "you could listen to other youtubers, or you could listen to me who regularly wins cashmoney in barbecue competitions". That said, the specifics of a lot of his methods seem strange and counterintuitive to me. Like, he swears that the best way to do pork butt is with no seasoning whatsoever until after the cook. "I know you won't believe me or try it, but it's true."
I like that guy too. Either Ive mentioned him before or Pissy has. He changes with the variables. The guys that are like "I do it this way every time" probably have only one consistent result. They do it that way every time. But I'd bet their cooks vary. So seems to change it up.
Something else to consider is that when you dive in to competition BBQ, they whole point of the cook changes. I positive that Harry knows what he's doing, but he's also trying to make food that will stand out among many other entries, to a group of people whose taste buds will potentially be shot by the time they get to his submission. What I've decided is that's the avenue that gets you a trophy at one if those events, but it isn't what makes great food on your table.
In my neighborhood cookoffs, one time I beat out an experienced competition guy who thought he had a leg up on everyone because he had that experience. But the judges were people from our neighborhood who didn't have KCBS (Kansa City Barbecue Society) experience, so they just were after what they liked the best. And I won.
My point is Harry Soo puts his competition winning methods out there for everyone to learn, but that won't necessarily make it better than yours for your crowd at home. Have you seen how they dismantle a raw Boston Butt for competition? Is crazy and something I wouldn't ever do at home.
^ all of the above tracks and helps explain why some of his techniques seem pretty bonkers to me.
So far my only complaint about this smoker is that it's a pain to clean. So many parts to get dirty!
Competition ribs are another one. Falling off the bone is bad. The judges are looking for a half moon bite mark when they bite into it. For my crowd, absolutely nobody is complaining if they fall off the bone.
I'm making ribs today for the televised sportsball competition. St Louis ribs. Seasoning will be s/p then garlic powder, brown sugar and chili powder in equal parts. Cooked 3-2-1 wrapped in pink butcher paper, then photographed with black gloves in hdr on a 3 inch thick cutting board in front of a roaring fireplace. I hired a lighting crew.
Gotta be a Boos board.
(https://i.ibb.co/c3fsFnq/IMG-2848.jpg) (https://ibb.co/c3fsFnq)
I'd like some of those ribs right about now.
Got damng.
They were a hit. More savory underneath, sauce is even less sweet than normal.
I did what I said, but did 2 parts brown sugar. Also added cocoa, coffee and sumac in the same equal parts.
Kudos for the sumac.
I've found the best bbq thermometer in my experience so far. ThermPro.
Now, it does the same thing most all of them do but, I've left it in the rain multiple times, for days sometimes, and it's still going. If you leave it face down, it'll need drying out. I did that by opening it up, and blowing all the water out of it. But leaving it upright, or on its back, no issues.
The other thing is, I've left it on for long periods- days- only to come back and it's still going. So it's easy on batteries. I clean the probe with a Clorox wipe.
It comes with a remote monitor, with set points and alarms if you want to take a nap while you're cooking. I don't care about that, actually I lost that part for a while, didn't miss it. Found it in the grill compartment a few months ago.
But yeah, the ThermPro gets my thumbs up.
(https://i.imgur.com/kuMKcsx.jpeg)
It's that time again
(https://i.imgur.com/fRcyw6I.mp4)
Marinated in a slurry of fish sauce, lime juice, garlic, lemongrass, galangal, makrut leaves, krachai, cilantro, salt and white pepper
Quote from: RAGER on April 02, 2024, 11:12:50 AMIt's that time again
(https://i.imgur.com/fRcyw6I.mp4)
Marinated in a slurry of fish sauce, lime juice, garlic, lemongrass, galangal, makrut leaves, krachai, cilantro, salt and white pepper
Masterful heat control! on that "chimney" (I'm taking notes). Perfect day for it, looks like same weather here.
ps. I almost bought some apple wood chips but they'll still be there when I go back for more lump wood coal.
It's been a minute since I grilled wings. My wing source hasn't had a sale in a while, so I haven't been able to access anything reasonably priced.
That pile of Mary's wings came n a tray pack and was $9 I think.
So about $7/lb?
Yeah kinda silly. But delicious after I got done with em.
(https://i.imgur.com/0sHa2wT.jpeg)
I begin by arranging the wood chunks in a Fibonacci sequence.
awesome, whoa
(https://i.imgur.com/RuS7gOm.jpeg)
Then I cover them up loading the coal basket with charcoal. I make sure there's a clear touching of the initial charcoal bricks that will be lit, to the chain of wood. Put a starter stick in the middle.
(https://i.imgur.com/RuS7gOm.jpeg)
Set up my temp controller, with the fan, pit probe and the cpu all connected up.
(https://i.imgur.com/F2aF9Tw.jpeg)
I put the pit probe where the meat will go, but not under the meat, because it will not read correctly if meat it touching it. Also, I cover the water pan (no water) with foil because it is easier to clean.
Set all of that up now.
(https://i.imgur.com/HNPMl0i.jpeg)
I make a brine at a ratio of 1cup each kosher salt and brown sugar to 1 gallon of water. Here it was a gallon and a half, so 1 1/2 cups of each to the water.
(https://i.imgur.com/CPSDNnz.jpeg)
Trim the fat cap off the butt. Throw it in the bucket.
Wait, first you need to unwrap it from the packaging and while you are trying really hard to keep everything clean, drain about half the liquid from the butt packaging down the face of your lower kitchen cabinet doors. That the way I did it.
Now throw it in the bucket and let it sit in the beer fridge overnight. This will go about 11 hours which is more than enough.
(https://i.imgur.com/MGwSs99.jpeg)
(https://i.imgur.com/P3dKxAT.jpeg)
nods with glee, carry on..
Yum. Pulled butt.
(https://i.imgur.com/Y4CAgQx.jpeg)
Next thing ya know it's 3:00am and I start the coals.
(https://i.imgur.com/HS4J1ML.jpeg)
Pull the butt from the brine, pat it dry wit paper towels, rub it. The rub here is that same coffee/cocoa/sumac + some brown sugar, garlic powder and other stuff I don't remember. First time I've used this rub this way.
(https://i.imgur.com/ikBZCyQ.jpeg)
And at 3:45am it's up to temp, making smoke and I throw it on. I decided to put it on the top rack, vs the bottom to maximize the charcoal. I think that foil barrier right below the bottom rack would take more energy to keep at 220° than it will up top.
Not exactly back to bed, since I've got a fire going, but it'll be going until 6:00pm. I can leave it alone for a few hours, check on it then.
was here at 3:39AM
Approaching hour 4.
(https://i.imgur.com/ae2aPw4.jpeg)
(https://i.imgur.com/AQrGfJA.jpeg)
7 hrs
10 hrs
(https://i.imgur.com/GEbpuEU.jpeg)
Oh man.
(https://i.imgur.com/2pbxtyt.jpeg)
(https://i.imgur.com/HHZRBWp.jpeg)
It went for 13 hrs. It's good, but not as tender as I would expect. Did 220°. Might try 250 next time.
Funny thing, I always nailed it before I had any knowledge or control over temperature, using my old reliable smoker cheap ass smoker. Afterwards not so much.
Ain't that some shit. I've had similar experiences doing something the new fangled way as opposed to by feel.
pissy with the win. holy crap that looks amazing.
how'd it do?
It was good, not great. I think i need to go up to 250°. As a matter of fact, I don't remember the last time I made a butt on this particular smoker, but I'm almost positive it was before i got the temp controller. Maybe I documented it in this thread. I'll look.
There is a remote possibility that it wasn't thawed completely. But I think it was. It sat in a bucket thawing for about 8 hrs, then in the brine in the fridge for another 12.
Just noticed those claws! 13 hours. Neat.
I let this slip past the "use by date" 3 weeks but it seemed okay. So alot of brine time. In the oven at 325F, lowered to 250, but it was cooked to 170F internal before I knew it - 2+ hours. I'd planned on 6 lol, so my math was way off.
When it came out of the package it was a big round piece, then it turned it into this. Maybe had a lot of water in it? Heavily seasoned, a bit too much, but it tastes pretty good! Lemon-pepper pokes out nice. Would do again but in the Kamado.
I'll try to pull it, again, but had to slice away at it. Working my way through it; enchilada, stir fry, making pho noodle soup today.
$7.99lb
(https://i.ibb.co/ZKy4c33/mtt.jpg) (https://ibb.co/NpwDWXX)
(https://i.ibb.co/DC7HSXm/tto.jpg) (https://ibb.co/HzrfkvR)
(https://i.ibb.co/RHyNdrJ/ttc.jpg) (https://ibb.co/ggVdhqc)
a bit processed for my tastes. i dont trust it. i dont trust their process.
Quote from: mortlock on April 19, 2024, 12:31:18 AMa bit processed for my tastes. i dont trust it. i dont trust their process.
flavor is good, and no heart palipitations, but I totally agree. Got caught up at the warehouse store in old memories of visiting a Morton's a couple times. And Tri-tip always gets me, although I'd take a lesser cut. $7.99lb worth a try and I'd do it again, but yeah, took the easy way out. Better to home brine like Pissy has going there. Just a matter of setting/equiping up.
bon appetìte!
I hate that package of meat so goddamn much.
arrgh
Grilled Halibut (appetizer, since they shrunk). With a very mild but sweet-salty Asian sauce (I forgot where I got the recipe) of about 10 ingredients.
(https://i.ibb.co/vYxWh9y/halb.jpg)
(https://ibb.co/dg0vtZC)(https://i.ibb.co/YNkCjnf/Halsau.jpg) (https://ibb.co/PrhLCX1)(https://i.ibb.co/x6M0kr8/halbq.jpg) (https://ibb.co/njDvGK8)