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mastajake posted:Could I get a general recipe for this? It sounds amazing and I have quite a few leftovers (wife is vegetarian). I'll try to get you the actual recipe. I don't know even the general recipe but I believe it is from the Oregonian newspaper from a while back. If I can't find it I'll get her to write down a general recipe for us both!
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Nov 27, 2015 21:05
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sellouts posted:Sorry if I missed it but what was your moms way? 400 to what temp? Their traeger has a "smoke" setting which turns out to just put out lots of blue smoke at like 150ish. So 400 for 20 mins, then I turned it down to smoke until it came up to temp. It ended up getting above 140 within about 3 hours, then took on a lot of smoke. The extra smoke made a big difference. I wish I had a pic of the two--in the future I will probably just bring it up to done at 325 like a normal person, then leave it on smoke for a couple of hours, rest and carve. Sounds way less risky, but also she's apparently done this for years to no ill effect.
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Nov 28, 2015 05:16
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Non-turkey question: Some fam wanted to take a break from turkey and get these hickory-smoked ribs from a local joint tonight. What is the difference between the pink pork sections and the redder, candy-like texture you see towards the end? Is it a difference in the original meat, more collagen breakdown, an interaction of the rub? I get the same effect on my pork butts I smoke with the memphis dust, and the same redder parts are the most delicious imo. Sorry for the poo poo pic.
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Nov 28, 2015 05:21
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The meat at the bone cooks a lot slower.
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Nov 28, 2015 14:28
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coronaball posted:
I took your advice:   About 8.5 hours total, all done on the WSM, this cold and rainy day. Swedish Metal fucked around with this message at 03:13 on Nov 29, 2015 |
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Nov 29, 2015 03:07
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Swedish Metal posted:I took your advice: That looks pretty good. I subbed in 1 red bell pepper and, after I prepped the sandwiches I wrapped em in foil and put them in the oven for 3-4 minutes to get the bread toasty and the cheese melted. Both were good substitutions. Who's got the good chili recipe? The one on amazingribs seems uninspiring to me. I am not one of these bean/no bean OCD fucks, I'll try anything.
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Dec 5, 2015 04:05
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mastajake posted:Could I get a general recipe for this? It sounds amazing and I have quite a few leftovers (wife is vegetarian). Sorry for being late and you probably over eating turkey sandwiches, but I found online versions of the recipes she uses. http://recipes.oregonlive.com/recipes/southwestern-turkey-soup-linda-faus And the broth http://recipes.oregonlive.com/recipes/lindas-post-thanksgiving-turkey-broth
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Dec 5, 2015 04:19
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Did my first smoke on Saturday, 2.5kg pork shoulder (albeit the UK kind). Got the meat sticky with olive oil and bbq sauce mix, then added a cajun rub: Setup with arduino and temp tracking software (bbq is falling apart as you can see, don't worry I stuck a bucket under it to catch that ash)  Using briquettes (shameful)  One hour in:  Final product, sorry no picks of the shreds but it was pretty good, even though I might have left it to cool for a little too long for its size (about an hour)  The readout of the software, that dip is where I unwrapped the aluminium foil around it mid cook cause it was going a little too fast  Pretty happy with the results, plenty of leftovers and enough for six people easily. I wrote that 'meater' software myself (name shamelessly stolen). It's not really completed but it does the job, if anyone wants the source code (for processing) just pm me.
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Dec 8, 2015 21:53
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So I was all ready to buy a Kamado Joe but since i've never done any smoking before I'm wondering if I should spend that much money and if I should go for something a bit less like this http://www.londonbarbecueschool.co.uk/barbecue-shop/barbecues/proq-excel-20-elite-series-detail.html It looks pretty similar to a webber bullit, has anyone had any experience with it? Would this be good for a beginner with a small garden?
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Dec 9, 2015 17:19
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by.a.teammate posted:So I was all ready to buy a Kamado Joe but since i've never done any smoking before I'm wondering if I should spend that much money and if I should go for something a bit less like this I got a Chargriller Akorn, which is also a kamado style cooker, just made of double wall insulated steel instead of ceramic. It's also a third the price of the Kamado Joe. I've been super pleased with it. Smoked a butt this weekend, and was aiming for 250. It maintained the temp within 5 degrees either way for 4 hours before I opened it to wrap the butt (shut up, it was 7 pounds and dinner was 2 hours away, I didn't have time to wait out the stall).
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Dec 9, 2015 17:43
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Flash Gordon Ramsay posted:I got a Chargriller Akorn, which is also a kamado style cooker, just made of double wall insulated steel instead of ceramic. It's also a third the price of the Kamado Joe. I've been super pleased with it. Smoked a butt this weekend, and was aiming for 250. It maintained the temp within 5 degrees either way for 4 hours before I opened it to wrap the butt (shut up, it was 7 pounds and dinner was 2 hours away, I didn't have time to wait out the stall).
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Dec 9, 2015 19:39
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I'm going to throw a pork tenderloin on my smoker. I've grilled/broiled them a lot and it was always done at a pretty high temperature. Do they respond better to oven temps in the smoker or should I go with a lower and slower temp like 225F?
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Dec 9, 2015 21:41
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They are far too lean to be smoked low and slow. Hot and fast is what you want.
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Dec 9, 2015 21:50
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BraveUlysses posted:They are far too lean to be smoked low and slow. Hot and fast is what you want. Yeah and you need to watch that temp like a hawk. I have probably hosed up pork tenderloins more than any other cut of meat. You have to get those things off the heat at just precisely the right moment or they're either raw or shoe-leather tough.
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Dec 9, 2015 22:42
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Hmmm I can't find that Kooker you mentioned, i can see deals for a webber though, this a good deal or is it just useless extras? (this is UK by the way) https://www.bedsbbq.co.uk/barbecue-shop/Weber-Smokey-Mountain-37cm-Promo.html#SID=12
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Dec 10, 2015 12:49
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BraveUlysses posted:They are far too lean to be smoked low and slow. Hot and fast is what you want. Good advice. I was regretting not searing it first after I put it on but it turned out to be one of the best tenderloins I've had. Threw a dry rub on and smoked at 350F until 145F internal, great for a weeknight smoke.
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Dec 10, 2015 14:15
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My dad's Christmas party is this Saturday and he's asked me to make the pepper stout beef.... 23 pounds of it. I bought two gigantic beef roasts from Sams's Club (11.whatever pounds each). The problem is that I have work Friday, I'm not sure how I'm going to get it done. Currently, my plan is to throw them both on the smoker immediately when I get home from work until they hit 140-160 (depending on how long it takes to get there). Cut them into quarters toss all the beer/peppers/onions/whatever into the chafing dish and pop it in the oven. I'll have to wake up and check every few hours overnight I suppose, unless someone thinks of a better plan?
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Dec 10, 2015 14:56
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My fiance is having coworkers over for a Christmas party this weekend and suggested I make some sort of meat. I might have to give pepper stout beef a try as well. What kind of wood would pair well with that?
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Dec 10, 2015 17:28
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I use cherry, but I use cherry on most everything except fish. I also recommend you both sub in a red bell pepper for one of the green and omit one of the jalepenos since you're cooking for a crowd.
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Dec 10, 2015 19:46
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McSpankWich posted:I'll have to wake up and check every few hours overnight I suppose, unless someone thinks of a better plan?
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Dec 10, 2015 20:01
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This is what I use. Has alarms for high and low smoker temps as well as meat temp. I've only used it a handful of times but it works as advertised. http://smile.amazon.com/ET733-Wireless-Thermometer-Newest-Handler/dp/B00GM0RXQQ
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Dec 10, 2015 20:13
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xergm posted:My fiance is having coworkers over for a Christmas party this weekend and suggested I make some sort of meat. I might have to give pepper stout beef a try as well. I use crushed Jack Daniels Barrels. I've found them to be perfect for this. Fruit woods may be too overwhelming flavor wise for this.
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Dec 10, 2015 21:31
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I just made Pepper Stout Beef this past weekend as a trial run before I make it for a work party next week Friday. I am glad I did too because I found out that I used too much black pepper. I had put a bunch of whole peppercorns and some course sea salt into my spice (coffee) grinder and then put it on the meat like I do my rub. Way too much. Just going to use the hand mills next time. I used a 3.5lb Chuck Roast from Meijer. Smoked with Pecan (will use something heavier next time) for a couple hours then moved to oven to finish with the veggies & beer.  I did use Red & Orange Peppers instead of Green because I like the taste more. I also used Anaheim peppers in place of the Jalepenos but will be leaving them out when I make it for work.   I forgot to take a post shred pic.
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Dec 11, 2015 00:05
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Is it possible to set up a gas grill like this to smoke: http://www.walmart.com/ip/Grill-King-5-Burner-Gas-Grill-with-Side-Burner-Black/23148798 I finally have some real outdoor space (rooftop patio) and I have this grill from years ago available to me. It says the lid is porcelain coated so maybe it can hold heat better than some.
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Dec 11, 2015 00:58
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Comb Your Beard posted:Is it possible to set up a gas grill like this to smoke: Only light the burner farthest from what you want to smoke to avoid direct and overwhelming heat (if you are somehow able to cover burners with something that will emanate some heat, you can use closer burners as well, but either way heat control is gonna be a bitch. Seal the opening on that far end as well to force the smoke to traverse the length of the grill and hopefully contact the food. Wrap your wood, be it chips or chunk, in several layers of aluminum foil and poke a few holes in one side of the aluminum "brick". Place this on the burner, or near enough to get it hot enough to smolder, and carefully manage the heat. It won't work especially well and will leak like a sieve, but you can get ~some~ smoke into your food in this way. Just be careful about managing heat and Keep the lid shut at all costs.
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Dec 11, 2015 03:29
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Crazyeyes posted:Only light the burner farthest from what you want to smoke to avoid direct and overwhelming heat (if you are somehow able to cover burners with something that will emanate some heat, you can use closer burners as well, but either way heat control is gonna be a bitch. Seal the opening on that far end as well to force the smoke to traverse the length of the grill and hopefully contact the food. Wrap your wood, be it chips or chunk, in several layers of aluminum foil and poke a few holes in one side of the aluminum "brick". Place this on the burner, or near enough to get it hot enough to smolder, and carefully manage the heat. Vulture Culture fucked around with this message at 04:56 on Dec 11, 2015 |
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Dec 11, 2015 04:52
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So I'm a moron and hosed it up. I completely forgot to cover it before putting it in the oven, and a majority of the liquid completely evaporated overnight. The beef is still delicious the right consistency, but it's dry as poo poo. Quick goons, to action! I need a way to salvage this before my dad's party. My plan right now is to just heat up some water and crush up a bunch of bullion cubes to make a lovely beef broth and dump it in. I have a feeling that won't work so well, though, as the salt level is just right. Adding the cubes might make it too salty. I thought about dumping more beer in, but without cooking it, it would remain pretty jarring to eat. How can I impart delicious beef flavor into water to moisten the beef, without adding or subtracting any flavor that's already there? fedit: Do they sell saltless beef broth at the store?
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Dec 12, 2015 16:32
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They sell salt free broth yes. Add gelatin to it.
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Dec 12, 2015 18:16
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If I get an electric smoker is it just the ability to do high temp smokes and the smoke ring that I lose?
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Dec 12, 2015 21:14
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Jose posted:If I get an electric smoker is it just the ability to do high temp smokes and the smoke ring that I lose? You also lose the excuse to sit around outside and drink beer all day. That's mostly it though. I have a WSM and MB40 electric that both see regular use. The prettier the weather outside, the more likely I am to use the WSM. It is immensely satisfying sometimes to be able to go "Sorry honey, can't go run errands today, I've gotta watch the fire. Do you want brisket tonight or not?" (she always wants brisket)
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Dec 12, 2015 21:35
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Cool. The weather is really poo poo here so not needing to worry at all about temperatures without going all out for some BGE style smoker would be nice
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Dec 12, 2015 22:07
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Forgot to take pics, but it turned out pretty well. I did something similar to Trastion and picked up a variety of bells instead of just green ones. I ended up with a mixture of apple and hickory for smoking, since it was what the grocery store had on hand I lowered the amount of jalapenos for the recipe, but otherwise tried to keep a little heat in. They're all teachers at a dual language school, so most of them are used to a little kick, and even the ones who weren't huge on spicy food said it was just the right amount of heat. We ended up with nowhere near the amount of guests we expected, so now I have a lot of delicious beef as leftovers.
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Dec 13, 2015 19:18
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For a BGE XL, what are the awesome accessories I need? I'm really confused people talking about "don't get a plate setter, get a woo and adjustable rig". I'm assuming they mean get a plate setter and set it down in the woo ring's lower level? How is moving the 22.5" grill up to the felt line an improvement? (I don't have the XL yet, I'll get it when I get back after the holiday). I basically will want to be able to do two modes--high heat for searing and paella and low/slow for BBQ. I don't think I'll be cooking pizza any time soon since I have an oven steel.
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Dec 14, 2015 03:05
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Hed posted:How is moving the 22.5" grill up to the felt line an improvement? It can be a bit of a pain to have to reach down into the egg to flip or lift stuff out. I like the setter and I like the cast iron grates. Are you going wings or are you going custom table?
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Dec 14, 2015 09:16
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Thanks! I was going to build a custom table for the XL, I may get it done quickly assuming the weather doesn't turn to total poo poo by the end of the month.
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Dec 15, 2015 02:37
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If you're building a custom table you'll probably want a stone paver or something like that that is heat resistant and the little stand that elevates the egg a few inches off of the ground. They used to come with feet, they stand is cheap though and solid.
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Dec 15, 2015 17:25
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Hed posted:For a BGE XL, what are the awesome accessories I need? I'm really confused people talking about "don't get a plate setter, get a woo and adjustable rig". I'm assuming they mean get a plate setter and set it down in the woo ring's lower level? How is moving the 22.5" grill up to the felt line an improvement? (I don't have the XL yet, I'll get it when I get back after the holiday). The plate setter works well, but I never opted for any of those multi tier setups. They look neat but I couldn't justify the extra money for one
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Dec 16, 2015 06:17
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What're my best options for an entry level smoker, with a budget around $300?
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Dec 21, 2015 13:36
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always be closing posted:What're my best options for an entry level smoker, with a budget around $300? Weber Smokey Mountain 18.5". 300$ and an almost universally enjoyed piece of hardware. I love mine as do many others.
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Dec 21, 2015 13:47
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As an alternative, the Chargriller Akorn that I've been super happy with is in the $300 range as well. But if you get it I'd definitely spring for $50 Smoking Stone as well.
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Dec 21, 2015 13:51
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