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Been a while since I popped up in the smoking thread. Anywhoo... doing the pork for a fundraiser on Saturday. This will all hit brine tonight and the smoker on Friday on pecan. 48 lbs of love.
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Feb 17, 2016 19:38
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| # ? May 14, 2024 04:22 |
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I assume the flour is unrelated?
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Feb 17, 2016 20:22
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Indeed. I often have mixed-usage shopping baskets. We were out of flour. 
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Feb 17, 2016 20:27
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No Butt Stuff posted:I assume the flour is unrelated? My first thought as well. Then I had an even better thought. Smoke pork shoulder biscuits and gravy the next morning with a fried egg on top. Hashtag put a heart attack on it.
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Feb 17, 2016 20:37
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El Jebus posted:My first thought as well. Then I had an even better thought. Smoke pork shoulder biscuits and gravy the next morning with a fried egg on top. Hashtag put a heart attack on it. I'd prolly go the hash route with some peppers, onions, potatoes, maybe a chile and then put a couple of over easy eggs on top, but that's me.
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Feb 17, 2016 21:01
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I havent actually used it yet but since I should be able to buy at Restaurant Depot with my KCBS (kansas city bbq society) membership...I decide to take a look yesterday since I was in the neighborhood I've seen the promised land. Reasonable everyday prices on pork butts. Brisket for 3.29/lb. I've never seen that before! Big bag of inside or outside skirt steak? what sorcery is this? OBAMNA PHONE fucked around with this message at 21:09 on Feb 17, 2016 |
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Feb 17, 2016 21:07
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BraveUlysses posted:I havent actually used it yet but since I should be able to buy at Restaurant Depot with my KCBS (kansas city bbq society) membership...I decide to take a look yesterday since I was in the neighborhood Guy in my office has a KCBS membership and takes me to Restaurant Depot from time to time. Their prices are about the same as Costco, the pork butt was actually slightly more expensive.
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Feb 17, 2016 21:46
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No Butt Stuff posted:Guy in my office has a KCBS membership and takes me to Restaurant Depot from time to time. Their prices are about the same as Costco, the pork butt was actually slightly more expensive. I'm at costco all too often and I appreciate their variety but for pork butts they are more expensive and boneless. i'm in the seattle area so thats why brisket is expensive.
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Feb 17, 2016 22:27
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BraveUlysses posted:I'm at costco all too often and I appreciate their variety but for pork butts they are more expensive and boneless. i'm in the seattle area so thats why brisket is expensive. I hate you.
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Feb 17, 2016 23:06
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Tivac posted:I hate you. i still love u
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Feb 18, 2016 00:08
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BraveUlysses posted:I'm at costco all too often and I appreciate their variety but for pork butts they are more expensive and boneless. i'm in the seattle area so thats why brisket is expensive. This may sound crazy, but check walmart for brisket. I went there last week and while I live in the Michigan area, they were selling full packer briskets for around $3/lb. The fact they were selling briskets at this time of the year really surprised me.
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Feb 18, 2016 01:45
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Funny you guys should mention hash. This was my dinner tonight: I'm also in the Seattle area and I haven't seen a full packer yet. I haven't searched to hard yet though since I moved back last summer.
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Feb 18, 2016 06:19
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BraveUlysses posted:I'm at costco all too often and I appreciate their variety but for pork butts they are more expensive and boneless. i'm in the seattle area so thats why brisket is expensive. Guess I'm lucky. I'm in KC and they have boneless and bone-in. Bone-in runs around a buck a pound. I think $1.09? I buy a lot of pork butts.
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Feb 18, 2016 18:38
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Yeah the butt struggle is real. It's been a year or two since I've seen solid 1/lb prices for butts. Even when on sale it's tough to find at $1/lb for bone in. Any locals who want to get in on the restaurant depot purchases PM me and we can work something out. I'm only 15 mins away from the woodinville location and have a huge freezer.
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Feb 18, 2016 18:51
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vulturesrow posted:I'm also in the Seattle area and I haven't seen a full packer yet. I haven't searched to hard yet though since I moved back last summer. I picked up some cryovac'd full packers from http://goldensteer.net/ (they're on my way home from work). Was too big to fit into my masterbuilt electric in one piece so I had to split it  Walked out of the store cradling that 15 lb brisket like a giant meat baby, I'm sure I looked like a crazy person.
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Feb 19, 2016 00:56
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Now I want to smoke a butt, fridge the whole thing, slice it, then chicken fry it... Someone please tell me not to do this.
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Feb 19, 2016 01:51
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Doom Rooster posted:Now I want to smoke a butt, fridge the whole thing, slice it, then chicken fry it... Someone please tell me not to do this. Do it. Don't not do it. Report back the results, I'm guessing it would be tasty.
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Feb 19, 2016 16:31
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Seattle BBQ Goons- get yourself familiar with Cash N Carry- not only do they have cryovac CAB packer briskets- they are also the best deal on smoking pellets if you have a pellet pooper. And you don't need a membership. The one in SoDo is my favorite for size and variety. I also go to Restaurant Depot and Costco, but Cash N Carry is my go to spot for BBQ.
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Feb 19, 2016 17:43
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smack it up flip rub it down oh no (totally not poison) After loading, it looks like I can get two more in there if I really feel like it, which should let me cook for 120 or so if ever necessary. That's probably 40-50 more people than will comfortably exist on the property during a party, so I'm prolly good. It's been a long, long time since I've done shoulder, let alone shoulder on pecan. I just went back out a couple of minutes ago to confirm that the smoke had started and dear lord my far patio smells like heaven right now.
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Feb 19, 2016 18:56
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Lookin' v nice! Hope you have a good party. Gotta admit seeing that smoker controller on the floor is a massive trigger for this computer and electronics nerd. Weathering and hot coals anywhere near that kind of equipment tilts me! I guess it's coped ok over year(s)?
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Feb 19, 2016 19:19
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Jamsta posted:Lookin' v nice! Hope you have a good party. Our Bradley is... 7 years old at this point and other than having to replace the weather cover a couple of times, it's never missed a beat. You do have to clean out the puck feed now and then with something sharp, but other than that it just runs. I miss my offset merely for nostalgia purposes at this point. It's heresy, but I'm kind of glad to have graduated to the beep-boop-see-you-in-24-hours smoking lifestyle.
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Feb 19, 2016 19:35
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Alleric posted:It's heresy, but I'm kind of glad to have graduated to the beep-boop-see-you-in-24-hours smoking lifestyle. I keep thinking I should upgrade to something beyond my electric smoker but how easy it is to use just kills that plan every time. My wife was able to smoke a delicious (prepped) pork butt based on the contents of a single text message I sent her. I can't imagine trying to describe the minion/snake methods or temp control via vents in the same way.
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Feb 19, 2016 21:52
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Do I need to clean the inside of my Masterbuilt electric smoker after EVERY cook, like the instructions say?
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Feb 20, 2016 01:58
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Hobospider posted:Seattle BBQ Goons- get yourself familiar with Cash N Carry- not only do they have cryovac CAB packer briskets- they are also the best deal on smoking pellets if you have a pellet pooper. And you don't need a membership. The one in SoDo is my favorite for size and variety. Thanks for the tip. We also do the Costco thing but Restaurant Depot and Cash n Carry are now on my list to try. Probably Cash N Carry since there is one pretty close to me. MIght have to take BraveUlysses up on his Restaurant Depot offer.
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Feb 20, 2016 10:36
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Every time I hear about someone smoking pork with something other than hickory it triggers the hell out of me. Not important, just figured I'd mention.
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Feb 20, 2016 10:59
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I think pork with apple or cherry is delicious hth.
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Feb 20, 2016 13:18
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I'll give my wood views real quick: Baseline Beef: Hickory Baseline Pork/Chicken/Fish: Pecan Those are my plain jane go-to's for general purpose smoking. For beef I normally do not vary from hickory. It's a stronger smoke, and beef can take it. If I'm out of hickory, pecan. Pecan goes with drat near anything. I have done special smokes on beef with particular seasonings etc that called for fruit wood to be added in, usually cherry. For pork I use pecan all day every day. If I feel like getting some fruit flavors in the smoke I'll add apple up to a ratio of 50/50. This goes the same for chicken. I have used Hickory on chicken by request, but I don't make a habit of it. Fish... fish seems to want its smoke tuned based on species, seasoning/marinade, moon phase... I've used allllll kinds of woods depending on what the goal was. Again, though, pecan is a nice neutral tree wood that is a good baseline (and just rules on trout). Oh and my andouille gets pecan too. So yeah, um... pecan.
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Feb 20, 2016 17:46
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Y'all weirdos for not using fruit woods more
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Feb 20, 2016 17:58
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Yeah, cherry is a lot more versatile than it gets credit for. I use it on brisket, since I tend to do salt-and-pepper rubs there with no sweetness of their own, and it imparts a really nice flavor to the bark.
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Feb 20, 2016 18:04
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My all-time favorite is almond, but a lot of that may just be that I used to live on an almond farm so it just tastes right because it's how I learned to smoke.
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Feb 20, 2016 18:27
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sellouts posted:Y'all weirdos for not using fruit woods more I realize how broken-record I sound, but try pecan. The reason I tried it was because the andouille recipe I used said it was the correct wood, and I've pretty much never gone back. It has a very mellow, smooth smoke that is also sweet like a fruit wood. People mistake it all the time for fruit wood, which happened again tonight at the fund raiser I cooked for. It sits in this magical place between a full hardwood, and fruit softwoods. I would be very interested in trying almond at some point. I'm thinking nut woods in general might just be my jam. I've heard tell that chicken smoked on peanut shells is the bomb.
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Feb 21, 2016 03:22
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Dr. Gitmo Moneyson posted:Do I need to clean the inside of my Masterbuilt electric smoker after EVERY cook, like the instructions say? No, I only clean the water pan and clean out the ashes from the chip tray. Once in a while I will scrap the racks if there is something stuck to them like chunks of chicken or something. If it has been idle for a while I usually do an hour burn at highest temp to kill any mold that may have grown inside. I try not to let it sit without using for too long though. I cleaned everything a couple times when I first started and it was a pain and made a huge mess. If you watch any BBQ shows or competitions their pits are caked with soot/grease/whatever. It is the "seasoning" of the smoker.
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Feb 22, 2016 16:50
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Trip Report: Franklin BBQ, Austin, TX (put this on your bucket list) There be Meat Mountain! Approach it at yer own peril! Headed out to Austin for my friend's 40th birthday. Goal: Beer and BBQ. We found lots of both but top of the list was to hit Franklin BBQ, survive the live and walk (or waddle) away stuffed with meaty goodness. Op Success! We walked away happy, stuffed and with BBQ to take home. Turkey: The real standout here was the Turkey. Never have I had turkey this moist especially not smoked. Seasoning complemented but didn't overpower the bird. Sausage: Meh. It's good but not a huge standout. Wouldn't bother ordering it again. Pulled Pork: Flavorful and juicy. Wasn't drowned in sauce like many others. I would say it was slightly overdone (not mushy by any means) and could have had just a little more "tooth" to it. Ribs: oddly little color on the outside, but they were foil wrapped so they may have been foiled the majority of the time. Flavor was very good and it didn't fall off the bone. Apparently Aaron's been doing this a while and doesn't bother to cater to the backyard rib masters and their disintegrating ribs. Brisket: We got lean because some jackass (lucky bastard) further ahead in the line ordered 25 pounds of moist and they ran out about 45 minutes before we hit the counter. The lean was as moist as most places moist. Very flavorful, again the rub complemented but didn't overpower the meat itself. The slices pulled apart and had a very narrow but extremely dark smoke ring. We ordered about 10 pounds total, and they dropped extra on everything due to the whole No Moist "debacle". For those who care to hit this place up yourselves. Go early, the line starts around 0600 on Saturdays (the second guy in line showed up at 0615 this weekend). We showed up at about 9 (we might have been drinking the previous night) and there were a few hundred people ahead of us. The only thing they ran out of by the time we hit the counter to order was the Beef Ribs and the Moist brisket. The entire time we were in line, staff was trolling the line talking to people, letting them know what was up and when they would eat. Once you were on the property, they were even selling beer/cider/sodas. Shortly after we lined up, we were told 1445 to 1500 would be what time we were eating. We set down at the table at 1450. These guys know their poo poo and everyone that was told they would get food, got food. Several groups were warned "You can stay in line, but you're probably not going to get anything, and if you do it'll probably be sausage". They all elected to bow out. Aside from the Turkey, the line management was the biggest surprise of all. if you at all get the opportunity, it's worth it to deal with the wait if for nothing else but the experience.
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Feb 22, 2016 23:57
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Oh man, I am so sorry about them being out of moist. It really is the far and away best thing there. Franklin is every bit as good as the hype, and really is a destination-worthy joint.
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Feb 23, 2016 03:22
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Went there one day in October at like noon. Ended up at the counter by 3. Got flat since my mom isn't a fan of fatty cuts of meat (don't ask me, I don't understand). Sadly, they were out of turkey, but the brisket is so drat good. I think I've gotten close on my smoker, but it's so weird to go to a restaurant and get such fantastic quality smoked food. I love that they allow BYOB and just are really chill about the lines. Everyone should go to Austin because it's a fantastic city, but you have to go to Franklin's. It is worth the praise!
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Feb 23, 2016 04:30
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Mueller's second trailer was close, but yeah. It's great. lol at the best thing being turkey though. That's crazy talk, moist or no moist
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Feb 23, 2016 07:33
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If you didn't see my recommendation a little ways back in the thread, I highly recommend reading Aaron Franklin's book. Great insight to how he cooks and the reasons behind. Talks about the history of his BBQ joint and how it plays into his cooks. Really a fantastic read.
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Feb 23, 2016 08:29
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sellouts posted:lol at the best thing being turkey though. That's crazy talk, moist or no moist Turkey was the standout. Not particularly the best just the most surprising. I've had good smoked turkey before but this was an entirely different level than that stuff. The Brisket was absolutely on point and would be my top pick for best thing there. vulturesrow posted:If you didn't see my recommendation a little ways back in the thread, I highly recommend reading Aaron Franklin's book. Great insight to how he cooks and the reasons behind. Talks about the history of his BBQ joint and how it plays into his cooks. Really a fantastic read. I do recall seeing that mentioned and is most certainly on my list to pick up for my next business trip. Gotta do something on the plane and in the airport when flights are inevitably delayed. all in all, this has encouraged me to seal up the smoker and start smoking more lovely meat
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Feb 23, 2016 16:04
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The turkey is great, though personally I prefer the ribs. His book, as said, is fantastic, and you can get him to sign it worth zero hassle too, if that's your thing.
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Feb 23, 2016 16:26
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I'm making a trip down there at the end of April specifically to hit Franklin (and then a few other's as well). Can't wait to just gorge and try everything!
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Feb 23, 2016 17:26
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