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Stringent posted:I smoked a duck and took terrible pictures of it. man, this looks great. What did you put on the skin?
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Apr 18, 2017 04:12
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Rubbed it down with garlic salt and black pepper, then basted it once an hour or so with a 1:1:1 mix of soy sauce, honey, and cream sherry.
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Apr 18, 2017 04:19
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couldcareless posted:Crutch let's you zoom past the stall and allows you to prevent it from drying out as well. Always wrap beef, imo. Don't do this unless you want your brisket tasting very pot-roast-like, but to each their own. I did 3 racks of beef back ribs in the PBC today that took about 3 hours to probe tender at 275 and they weren't that good. I don't think I'll buy beef back ribs again. So goddamn greasy, all the short ribs I had done were never like this.
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Apr 18, 2017 04:43
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Stringent posted:I smoked a duck and took terrible pictures of it. How'd this turn out for you? I smoked a goose this past thanksgiving and it ended up being a bit too oppressing with the natural flavor + smoke. Hard to remember for sure, but I think I used apple, cheery and peach wood.
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Apr 18, 2017 12:05
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Quite well. I smoked with mulberry and didn't use much wood. The smoke flavor in the skin fat is definitely pronounced but it works well with the rest of the meat.
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Apr 18, 2017 13:30
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Smoked one of those 10 pound spiral cut precooked hams for Easter. Covered it in honey and some brown sugar and pineapple then in the smoker for 3 hours at 240. After that added a glaze and 20 mins in the oven at 350. Turned out great.
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Apr 18, 2017 15:04
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My latest adventures in smoking and searing with the SNS (which I am convinced now comes directly from Jesus): 9lb Pork Butt This took about 11.5 hours with fairly solid temps all the way through (I mostly kept it at 250-275 and didn't wrap it in foil). It fell right the gently caress apart with gentle tugging from two forks. I made a few 1lb baggies for some colleagues at work because I value a friendly work environment.    38-oz Tomahawk Ribeye I know this doesn't really qualify as slow-smoking meats, but whatevs. Costco periodically has these fantastic prime cuts on sale, and I scooped this one up for $22 (which is a steal considering that it would likely cost nearly $75 at a steakhouse). I dry-brined it overnight, brought it to temp slowly in the oven, and then reverse seared it using the cold grate technique (found here: https://www.youtube.com/watch?v=xGjJQQCfqNY). It came out amazing and was enough food along with some sides to feed four people. There's some light banding, but I didn't taste it at all given the thickness of the cut. This was the juiciest and most buttery steak I've ever had, so definitely try their technique.   
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Apr 18, 2017 16:41
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 That steak looks loving incredible.
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Apr 18, 2017 16:47
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qutius posted:huge fan of the slow n sear! had mine cranking all weekend, smoked some ribs, smoked two turkey fattys, and cooked up a variety of sausages with nothing but two chimney's worth of charcoals. That turkey with spinach/feta looks awesome - I'll have to try that sometime. I'm still learning with my Slow N Sear - do you adjust vents often during a cook, or do you just let it do its thing? So I made a dumb choice and started cooking a 4lb pork shoulder at 2:00pm. I took it out 10 hours later after a stall (150) when it hit 160 to try to get a little bark on it, wrapped it up, and put it in the fridge overnight. Is this salvageable as pulled pork? I was thinking of throwing it in the oven at 270 or something and finishing it up there since it's already smoked. e: was 100 degrees high on my pork shoulder temps. Knyteguy fucked around with this message at 18:57 on Apr 18, 2017 |
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Apr 18, 2017 17:52
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VERTiG0 posted:Don't do this unless you want your brisket tasting very pot-roast-like, but to each their own. Interesting - I've not cooked a ton of brisket, but I can't say I've run into that problem before either. Modest Mouse cover band posted:That turkey with spinach/feta looks awesome - I'll have to try that sometime. I'm still learning with my Slow N Sear - do you adjust vents often during a cook, or do you just let it do its thing? I end up making only a few adjustments usually, and it kind of depends on kind of day we're having outside. Cooler or a bit windy, it might take a little while longer to get things dialed in, but once I hit my temps it's totally hands off.
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Apr 18, 2017 18:27
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qutius posted:I end up making only a few adjustments usually, and it kind of depends on kind of day we're having outside. Cooler or a bit windy, it might take a little while longer to get things dialed in, but once I hit my temps it's totally hands off. Good to know, thanks. I think I was adjusting it too much, but the weather was weird and changed from super windy, to nice, to rain all during one cook.
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Apr 18, 2017 18:59
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VERTiG0 posted:Don't do this unless you want your brisket tasting very pot-roast-like, but to each their own. I'm not sure where you're going with this. My pot roast tends to taste like whatever seasoning I use. If you're trying to make the argument that crutching doesn't allow enough smoke to penetrate, that would be debunk as by the time the brisket is getting to 150-160 and you do wrap it, it's not getting much more smoke as it is. If you're worried about the brisket being "too moist" due to wrapping, you can unwrap near the end and let it crisp up on the outside a bit, but I find that unnecessary.
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Apr 18, 2017 20:49
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Did my first smoke of the season.. a nice pork shoulder.. hosed up and messed with the temp and brought it down because I thought it was going too fast.. took ~15hrs to complete because I lowered the temp. The thermostat on my smoker is usually wrong, I love my igrill, and always hang 1 probe near the rack to make sure I've adjusted for actual temp not the thermostat at the top of the smoker (why are probes 1/4 of the cost of a new thermometer BTW?) I'd really like to get my charcoal smoker going again but electric is just so convenient, I had lots of running around to do, just need to pop in occasionally to add chips. Anyways here's my tasty, Did mesquite for 2 hours, then about 5-6 hours of apple and pecan mixed.   
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Apr 19, 2017 15:48
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Anyone ever use a steam oven to rest their BBQ after they pull it from the smoker? Does it work well? I've read a bunch in the past about that's how the big boys do it these days and then started to check craigslist every now and then to see if Alto Shaams or Cambros ever come up. Then I read a bit furtehr and realized that these are almost always 220v appliances and I'd have to have a pretty dedicated setup in my basement to even begin to rationalize the purchase. http://www.npr.org/sections/thesalt/2015/06/08/411778404/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime I recently found a Cuisinart Steam oven on Craiglist for $75 and almost pulled the trigger on it but I can't quite find the actual internal deminsions on it. https://www.amazon.com/Cuisinart-CS...am+toaster+oven It claims an internal volume of 0.6cuft and the ability to make a 12" pizza. That tells me it's probably around ~15"x12"x6" Which is quite tight for a full packer brisket, even after being cooked. Then I began to think of ways to make my own low temperature steam oven. My Anova circulator makes more than enough steam and is easily capable of creating temperatures of 140F so why not use that some how? My immediate plan now is to take a large cooler and cut a hole in it to drop the Anova into (as seen in the Sous Vide thread):  Then put a small but tall pot of water on that side of the cooler for the Anova to use and start producing radiant heat and steam. I was also thinking a small shelf on the side of the cooler would help hold a smaller water vessel closer to the lid. This would leave me with plenty of room to put various smoked meats - whole turkeys, briskets, shoulders, etc. Am I crazy? Am I wasting my time? I have all the materials so I'm not wasting any money (minus the top on the cooler).
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Apr 19, 2017 16:00
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How is that any different than wrapping the hunk of meat and putting it in a pre-warmed cooler with a few towels or whatever? The actual steam? The brisket I did for the super bowl ended up finishing several hours earlier than I expected. I tossed it in my cooler and it sat for 5 or so hours before I started slicing it up. It was perfect, and still plenty hot.
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Apr 19, 2017 16:21
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atothesquiz posted:Am I crazy? Am I wasting my time? I have all the materials so I'm not wasting any money (minus the top on the cooler).
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Apr 19, 2017 16:21
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couldcareless posted:I'm not sure where you're going with this. My pot roast tends to taste like whatever seasoning I use. In my opinion, there's a distinct difference in flavour between a brisket that has been wrapped and one that was not wrapped. That is where I am going with this.
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Apr 20, 2017 02:00
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To me a brisket wrapped in foil tastes watery as if it were steamed instead of smoked.
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Apr 20, 2017 02:59
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Tezcatlipoca posted:To me a brisket wrapped in foil tastes watery as if it were steamed instead of smoked. You should try Franklin if you want to be proven entirely incorrect.
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Apr 20, 2017 03:06
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sellouts posted:You should try Franklin if you want to be proven entirely incorrect. Franklin doesn't wrap in foil, he wraps in butcher paper. Watch this. Franklin does an experiment and tastes unwrapped, foil, and butcher paper. http://www.pbs.org/food/features/bbq-with-franklin-episodes/ Hell, watch the whole series. It's good stuff.
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Apr 20, 2017 03:56
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sellouts posted:You should try Franklin if you want to be proven entirely incorrect. Get the gently caress out of here with this weak poo poo, please. The butcher paper allows it to breathe a little more so it is between the two extremes.
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Apr 20, 2017 04:04
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tater_salad posted:(why are probes 1/4 of the cost of a new thermometer BTW?) This reminds me, Amazon is selling 3ft probes that work with some Maverick and Ivation models for $5. My original Maverick transmitter had one input which was inaccurate so they sent me a replacement. I bought one of these $5 probes so I could use it with the good port for when I grill or smoke multiple meats and it reported accurate temps with the boil test. Worth picking up one or two as backups for those prices.
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Apr 20, 2017 05:07
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Doom Rooster posted:Franklin doesn't wrap in foil, he wraps in butcher paper. yeah I've seen it, thanks. He still wraps it. Tezcatlipoca posted:Get the gently caress out of here with this weak poo poo, please. The butcher paper allows it to breathe a little more so it is between the two extremes. Lol bruh
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Apr 20, 2017 05:51
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VERTiG0 posted:What temperature did you take the lamb to? My PBC didn't come with any of the rubs, but came with a free cover instead. I wasn't upset. Did you use any wood for smoke? Kingsford charcoal? Details please! Sorry for the late reply, but I pulled the lamb at 145, wrapped it and sat it in a cooler for half an hour. It was juicy and melted in the mouth. I used the PBC game rub, and a mix of apple and cherry wood alongside the kingsford blue briquettes. Here is a photo of the two legs of lamb I smoked yesterday 
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Apr 20, 2017 16:38
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I've wanted to do lamb and duck for awhile, I just haven't had the balls to spend the money. I should have taken advantage of the lamb sale during Easter but I didn't. In other news, I did some ribs yesterday, they ended up entirely too salty. That's what I get for changing my rub recipe. I wanted to try Alton Browns 8-3-1 rub, but that was dumb, too much salt, I really like my rub recipe too I don't know why I tried to alter it, especially one that increases the salt so much. Anyway here's some pics, they came out really moist and delicious otherwise.
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Apr 20, 2017 17:17
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I'm very jealous of you all. I'm new to smoking/grilling and only have a small weber charcoal grill. I'm ordering my PBC next week but reading this thread every day makes it hard to wait.
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Apr 20, 2017 17:40
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RisqueBarber posted:I'm very jealous of you all. I'm new to smoking/grilling and only have a small weber charcoal grill. I'm ordering my PBC next week but reading this thread every day makes it hard to wait. How big of a Weber? I was smoking in my performer before jumping to the WSM. I could do full butts but a packer brisket would be too big. I've been smoking tri tips with great success on the grill instead of using the huge wsm to do a short cook for a smaller cut. I partition the heat with a couple bricks and it turns out great! Because it's a smaller area, you can use less fuel, too.
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Apr 20, 2017 17:56
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RisqueBarber posted:I'm very jealous of you all. I'm new to smoking/grilling and only have a small weber charcoal grill. I'm ordering my PBC next week but reading this thread every day makes it hard to wait. Thats exactly how I was when I was waiting for my PBC to come in. My advice to you is the same as the advice that was given to me when I was about to use my PBC for the first time: Make a few chickens to get used to using the PBC (especially if you plan on cooking for a crowd with the PBC at some point), make sure you have a probe thermometer and a good instant read. I had a cookout a week and a half after getting my PBC and I'm really glad I practiced with a few chickens and got the hang of using it before cooking for 25+ people.
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Apr 20, 2017 18:05
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ATTN PBC SMOKERS: I will be attempting to HANG smoke some whole fish soon. Obviously using the hooks supplied with the smoker will not work, since the weight of the fish will eventually pull the jaw apart and drop the fish, so I'm planning on buying a couple of those grilling baskets for fish, and hanging those from the hooks. Any thoughts/input before I invest in those baskets? Is there a simpler option I haven't thought of yet? Here is the result of hanging the fish on one of the supplied hooks; a charcoal covered, jaw-ripped fish :'( 
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Apr 20, 2017 18:10
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El Jebus posted:How big of a Weber? I was smoking in my performer before jumping to the WSM. I could do full butts but a packer brisket would be too big. I've been smoking tri tips with great success on the grill instead of using the huge wsm to do a short cook for a smaller cut. I partition the heat with a couple bricks and it turns out great! Because it's a smaller area, you can use less fuel, too. 22 inches. I've done some ribs and a pork shoulder but its hard to cook for 4+ people with it as there's just not enough room on the in-direct side. When I did the pork shoulder it took like 15 hours and I got tired of taking the meat off every 45 minutes to add more charcoal and adjust the temperature. I'm hoping the PBC will let me set and forget (for the most part).
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Apr 20, 2017 18:47
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RisqueBarber posted:22 inches. I've done some ribs and a pork shoulder but its hard to cook for 4+ people with it as there's just not enough room on the in-direct side. When I did the pork shoulder it took like 15 hours and I got tired of taking the meat off every 45 minutes to add more charcoal and adjust the temperature. I'm hoping the PBC will let me set and forget (for the most part). The PBC is a master when it comes to set-and-forget smoking. I've had 7 racks and a leg of lamb at once on it, it did fine. Depending on conditions you can expect the charcoal (8lbs) to last you between 8-10 hours. I smoked a whole bone-in pork shoulder on it about a month ago, 9 hours total cook time, without replacing the charcoal. I also threw on a chicken at the 6 hour mark. 
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Apr 20, 2017 19:02
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BritishRacingGreen posted:The PBC is a master when it comes to set-and-forget smoking. I've had 7 racks and a leg of lamb at once on it, it did fine. That sounds amazing. Checking the temperature on the weber every 30 minutes and replacing charcoal just stressed me out so I haven't tried since. The first time I used the grill I almost burned my house down. I made steaks on new years eve and at the end of the night I went out and emptied the ashes out of the grill. I figured all the coals were done and put the ashes in a plastic 10 gallon home depot bucket , put the grill cover on, and went to bed. I came out the next morning and the bucket had melted to the ground, the grill cover had melted to the grill lid, and one of the grill wheels was gone. I ordered an aluminum trash can, new grill cover, and new wheels the next day.
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Apr 20, 2017 19:28
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Time to jerk off. ~5lbs of amazing boneless pork butt that was sitting in a jerk marinade for 3 days.  Ingredients: habaneros (scotch bonnets are better), green onions, fresh thyme, garlic, allspice, cinnamon, nutmeg, fresh ginger, brown sugar, salt, pepper, soy sauce, cider vinegar. Make it as hot as you can stand as the heat drastically reduces when cooking. (I used 4 full peppers) The colour in the pic is a bit off, so here's another one that shows that real jerk marinade is actually green in colour and not brown.  And here is the end result after smoking for 8 hours@225f, internal temp of 195f using pimento wood (aka the branches that allspice comes from).  Why take it to 195, just a shade below pulling temp? Because jerk is sliced up, not shredded! And then put with some proper rice and peas (I use: http://www.jamaicatravelandculture.com/food_and_drink/rice_and_peas.htm) and obviously a good hotsauce.
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Apr 20, 2017 20:11
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unknown posted:Time to jerk off. drat that looks beautiful. Any pics of it sliced?
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Apr 20, 2017 20:45
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Sorry, there was a line up of people for the food, so forgot the sliced/served pics.
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Apr 20, 2017 21:20
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unknown posted:Sorry, there was a line up of people for the food, so forgot the sliced/served pics. This is literally me every time i cook for people. The day I had 25+ over for a cookout, I made 7 racks and a leg of lamb, and I barely had any for myself after I served it all. The line was a mass of inebriated, inpatient adults - if I tried to stop to take a photo it wouldn't have been pretty. I kick myself in the rear end for it every time because I take some decent photos of the process, but very rarely do I ever get a shot once the food is done. If only you guys could've seen the smoke ring on that lamb I made yesterday. It made me so proud.
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Apr 20, 2017 21:25
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Is there any reason you marinated it past 24 hours? Everything I've read or heard says it doesn't benefit past that amount of time.
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Apr 20, 2017 21:33
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unknown posted:Time to jerk off. I'd love an exact recipe for that jerk marinade. Crossposting from the Kitchen Equipment thread. If anyone needs a new instant read thermometer, ThermoWorks is having a killer sale on their Classic ThermaPens. I just bought one yesterday.
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Apr 20, 2017 21:50
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BritishRacingGreen posted:ATTN PBC SMOKERS: What about hooking through the eyes?
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Apr 20, 2017 22:01
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QuarkMartial posted:What about hooking through the eyes? Isn't it just cartilage in front of the eye sockets in fish? I'd assume that would be too weak once its somewhat cooked
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Apr 20, 2017 22:32
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