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Tezcatlipoca posted: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. I vacpac'd it and left it in the fridge. 24 hours is probably sufficient, but was busy so I did a couple of days in advance. quote:I'd love an exact recipe for that jerk marinade. I don't have one, because it always changes based on ingredient quality - but here's what I do. I use a 12oz mason jar for mixing. First off. Don't start it if you don't have fresh ingredients. world of difference - I'll explain why below. - de-stem lots of fresh thyme (5-6 stems?) chop and put in the jar. - dice up a pile of green onions/scallions (4-5) into the jar. - same for garlic (2-3 cloves) and ginger (good thumb's size) - crush in a pestle: 1 tablespoon of whole allspice 1 teaspoon of cinnamon 1 tablespoon of whole pepper 1 tablespoon of kosher salt Put that into the jar and mix up. Go drink some of your beer and find some Bob Marley to play. Look at the jar - notice that it's getting wet - the salt+spices are pulling the moisture out of the thyme/scallions/etc. If it's not then you don't have fresh stuff, go back to step one. That's pure flavour water you want on your meat. Yeah. Add about a tablespoon of brown sugar, and 1 tbsp of soy sauce, mix and your consistency should be about that marinade mush level. Taste it. How is the flavour balance? Get a sense for the base flavour notes and adjust. The key items are allspice, thyme, scallions. The brown sugar is really just there to give you some real nice bark so don't add too much extra nor too much soy (more liquid is added next step). Now add a splash of cider vinegar, and some citrus flavours like lime, orange, pineapple (hell, mango season is upon us, just do it and feel the Caribbean vibe) You're tasting all long and should be drat fine at this point, if not, adjust as needed. Jerk is about wild flavours, not subtle ones. It's just not spicy - so let's solve that (last step because after this you have no taste buds). De-seed your hot peppers and dice them up. Add to the jar. Make it as hot as you can bare - You loose like 90% of the heat in cooking. I used 5 orange habaneros, but you should use scotch bonnets if you can (they have a better pepper flavour). We're talking suicide wings heat level. Now seal the jar, throw it in the fridge for a day. (At least that's what I do, you don't need to) Other secret to good jerk is get yourself some pimento wood - http://www.pimentowood.com/
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Apr 20, 2017 22:38
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unknown posted:I don't have one, because it always changes based on ingredient quality - but here's what I do. I use a 12oz mason jar for mixing. drat that sounds delicious, but like a lot of work. About how long should it take for the salt and spices to pull the moisture out of the other ingredients in the jar in that first step? Also do I dice the entire green onion, or just the white parts? I'm assuming the whole thing. And what's the easiest way to chop the thyme? Doesn't thyme have real small leaves? I'm getting real tempted to do jerk pork next instead of beef ribs, although I suppose I could compromise and make jerk pork ribs instead. $25 for wood chips is a lot, though. I. M. Gei fucked around with this message at 23:43 on Apr 20, 2017 |
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Apr 20, 2017 23:40
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Dr. Gitmo Moneyson posted:drat that sounds delicious, but like a lot of work. 5min tops to wait (sip a beer and find a Bob Marley album on iTunes or something) I do like 3/4 of the onions, white part included. Thyme is easy, just strip the leaves off the stem (hold stem, run your fingers along it, leaves pop off.) and the resulting pile you chop with a knife a bunch of times. don't worry about the chips first time, use whatever you've got that's flavourful.
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Apr 21, 2017 03:04
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Made a big loaf of rye bread, and a full packer brisket of Ruhlman pastrami. Man knows his stuff, it was loving heaven. I smoked it all the way up to 203 though, didn't steam it. Based on advice I may have gotten here, I broke the packer down into the point, then cut the flat in half to end up with 3 4-5lb chunks that were much more easily manageable. The point was too tender to slice at all while still hot, so had some big chunks of one of the pieces of flat. Super good, if almost too tender actually.  Side shot of the point the next day.  Sliced cold on the slicer. A sandwich's worth. I then vac bagged it and put it in the sous vide at 150 to warm back up.  Toasted rye, mustard on both sides. So good. Juuusssst fatty enough, super tender. Heavy pepper and coriander, with just enough pickling spice.  Will be making some pastrami hash with edge pieces and trimmings.
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Apr 21, 2017 03:11
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God I'm so jealous you were able to make it better than I did. That looks amazing.
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Apr 21, 2017 03:55
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drat dude. that's pornographic
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Apr 21, 2017 03:59
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Yeah that looks amazing.
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Apr 21, 2017 04:04
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That jerk recipe is something else. Thank you.
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Apr 21, 2017 07:49
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ChaseSP posted:I wasn't impatient but my father was. Asked him to get stuff for appetizers to pass the time but he never did. Piece of meat also took longer than I was lead to believe. It's still good but not really great sandwich material. I got another thing of corned beef to try again which is much smaller. I had the same problem with my first brisket. loving other people.... It's not done here eat this chewy stuff and tell me brisket is really just dog food.
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Apr 21, 2017 09:25
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Is there much to know about CharGriller stuff before I buy https://www.bbqland.co.uk/bbq-smokers/charcoal-smokers/extra-large-chargriller-smoker-bundle.html ? Now i'm settled where I am an electric smoker doesn't seem particularly convenient and I'd like an actual outdoor grill too
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Apr 21, 2017 11:55
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Jose posted:Is there much to know about CharGriller stuff before I buy https://www.bbqland.co.uk/bbq-smokers/charcoal-smokers/extra-large-chargriller-smoker-bundle.html ? I did a little research for you, and found some negative reviews for this, a cheap offset smoker. IMHO you should NOT buy this, look farther for something better. Here is the best review I found on amazon - http://goo.gl/jBgceX "... After doing several racks of ribs, I have concluded that cheap offset barrel smokers are not worth putting money into. The key for brisket and ribs is temperature control with precision. This cheap model which is the best of the low range offset smokers is seriously lacking in precise temperature control. By the time you get it stabilized you have to open it up to add charcoal or baste/mop or something else. Then the temp gets messed up and throws the cooking off kilter. The reason I bought this grill was for brisket and ribs and this is unit is not the answer. Maybe the more expensive ones are better. You can correct temp variation over ten or more hours of cooking so it will not have the impact with the brisket as it does the ribs but you really have to finesse with foil wraps or such and for good barbeque you have to really get a good quality smoker. I wasted my money but you dont have to. I cannot recommend this offset smoker based on a lack of adequate temperature control and maintenance while cooking."
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Apr 21, 2017 14:21
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Get a Weber.
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Apr 21, 2017 14:35
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Char broil is garbage, it's made to be cheap as possible, and it's quality reflects that.
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Apr 21, 2017 14:59
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Anyone have experienced smoking tri tip and if so is it any similar to brisket? Place I live in isn't great for getting the later so was wondering if tritip would work to try it out.
ChaseSP fucked around with this message at 15:35 on Apr 21, 2017 |
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Apr 21, 2017 15:33
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ChaseSP posted:Anyone have experienced smoking tri tip and if so is it any similar to brisket? Place I live in isn't great for getting the later so was wondering if tritip would work to try it out. I smoke tri tip often, but not at all like brisket. Use a thermometer, cook at 275ish until the meat hits 130, sear each side, rest, slice and eat like steak. It's really delicious.
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Apr 21, 2017 15:52
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El Jebus posted:I smoke tri tip often, but not at all like brisket. Use a thermometer, cook at 275ish until the meat hits 130, sear each side, rest, slice and eat like steak. It's really delicious. I need to do up a tri tip next. Salt and pepper for the rub, or do you get more fancy than that? I could see getting some Mexican flavors involved being pretty nice. qutius fucked around with this message at 16:03 on Apr 21, 2017 |
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Apr 21, 2017 16:01
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Stringent posted:Get a Weber. Yeah I Think i probably will. Is there much work involved to replace the door with a stainless steel one?
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Apr 21, 2017 16:07
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Does anyone have a better resource for wood information than this one? I've been using this, figured I'd share it http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf
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Apr 21, 2017 16:17
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qutius posted:I need to do up a tri tip next. Salt and pepper for the rub, or do you get more fancy than that? I could see getting some Mexican flavors involved being pretty nice. Beef is so good I just use salt and pepper on it.
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Apr 21, 2017 16:21
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qutius posted:I need to do up a tri tip next. Salt and pepper for the rub, or do you get more fancy than that? I could see getting some Mexican flavors involved being pretty nice. I get a little more fancy, but not much. Salt and pepper are the mains, but I add a bit of garlic powder and chipotle powder. Gives the steak a little bite and often ends up in our breakfast the next morning or steak tacos for lunch the next day. ChaseSP posted:Beef is so good I just use salt and pepper on it. And this is also good, but I prefer the garlic and chipotle nuance.
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Apr 21, 2017 16:44
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That does sound like a pretty good addition and it's nothing complicated to overpower the meat.
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Apr 21, 2017 16:46
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Jose posted:Is there much to know about CharGriller stuff before I buy https://www.bbqland.co.uk/bbq-smokers/charcoal-smokers/extra-large-chargriller-smoker-bundle.html ? I had this exact Char-Griller for years and loved it. I say it's a good buy. Having said that, Char-Griller also makes kamado-style smokers that are supposed to be excellent. tater_salad posted:Char broil is garbage, it's made to be cheap as possible, and it's quality reflects that. Char BROIL is not Char-GRILLER.  But yeah, Char Broil sucks. I. M. Gei fucked around with this message at 18:51 on Apr 21, 2017 |
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Apr 21, 2017 18:48
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Based on the reviews it looked like the exact same thing just rebranded for across the pond, I assume it's the same factory using paper thin metal, screws made from slag and painted paint stirers for "wood".
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Apr 21, 2017 19:21
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I've seen both brands, and I own a CharBroil model that a friend of mine gave me as a gift before leaving Germany back to the US. If you're in the armed forces, those models are the perfectly fine choice for when you PCS and know you're not gonna hang around too long. But other than that, both models have almost the exact same feel, fabrication quality, and thickness of steel, and it's on the budget-level of the spectrum. It'll do the job, but it won't last you remotely as long as proper brands. The thickness of the steel also means you'll have to have a better "gut feeling" to keep the temperature up, any fluctuations in wind or ambient temperature will affect your cooking temp pretty quickly. /edit: For reference, mine lasted 5 years before I had rust issues in the firebox, so good maintenance can get some good mileage out of those models, but on the other hand, if you're shooting for 5 years, maybe invest 5-year-levels of money in a proper model to begin with. 
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Apr 21, 2017 19:33
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The only real issue i have with a WSM is that to grill on it properly i've got to be basically ground level
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Apr 21, 2017 22:10
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Jose posted:Is there much to know about CharGriller stuff before I buy https://www.bbqland.co.uk/bbq-smokers/charcoal-smokers/extra-large-chargriller-smoker-bundle.html ? My dad uses that one all the time to make bbq and other grilled food. He doesn't have the smoker box, but it still works great. I have a similar one, slightly smaller and without the tray on front. Had it for five or six years now and it works great. Everything I've posted in here I've smoked or grilled on it. I don't have the smoker box, but I use some bricks to keep my coals on one end so they're sorta separate.
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Apr 21, 2017 23:32
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Some great poo poo here folks. Tomorrow I'll be cooking 14lbs of pork butt in the PBC and a few coils of sausage once those are done. Pretty excited as it is the first time I'm doing pulled pork in this cooker.
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Apr 22, 2017 01:19
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Finished curing some pork, and last night I rubbed down the ribs: Snowing and windy outside so I put the smoker in a protected corner (my not yet done outdoor kitchen)  Cherry chunks for smoke. 
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Apr 22, 2017 11:28
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It should be a probateable offense if you don't include a slicing picture!
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Apr 22, 2017 14:12
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Sorry it wasn't done at the time and now I left my phone at the shop.
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Apr 22, 2017 14:23
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OK the bacon: And the ribs:  I have to say ribs are my alltime favorite to smoke, they always turn out great. These are sweet and spicy, dry rubbed with a brown sugar spice rub, and then glazed a while before removing them.
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Apr 22, 2017 16:46
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We did up a jerk chicken, two prime tri tips, a couple racks of baby backs and had another great day smoking! The first tri tip especially was out of this world, one of the best steaks I've ever made/had. They were a huge hit!     
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Apr 23, 2017 23:15
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I will be starting to rebuild an old smoker next month. I am looking for some ideas on what you like or don't like about your smokers. This is part of a bigger semi-portable (movable with the tractor) outdoor cooking area project that I hope to update the thread with pictures as it progresses over the summer. The starting point is basically a standard offset smoker like below with a rusted out fire box. It was my dads and is now just sitting unloved at our property. First step is chopping that off and welding up a new firebox and adding new temp gauges.  Second step is digging through the wood pile or harvesting a new piece to make a big shelf like on the below smoker.  So what feature do you love or hate about your smoker? What would be on your dream smoker? Post up the pictures you have saved of your dream smoker so I can steal ideas. Atticus_1354 fucked around with this message at 23:42 on Apr 23, 2017 |
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Apr 23, 2017 23:35
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Atticus_1354 posted:So what feature do you love or hate about your smoker? What would be on your dream smoker? Post up the pictures you have saved of your dream smoker so I can steal ideas. Lots of airspace under the coals in the firebox Move the smoke stack down to grate level Good set of tuning plates in the smoke chamber to help even out the temps Flat top on the firebox for a pot o' beans or whatever Used to have a smoker with a giant butterfly valve between the Firebox and Smoke Chamber. It was amazing for helping regulate the temps
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Apr 24, 2017 00:14
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Zaepho posted:Lots of airspace under the coals in the firebox Thanks. I found this article which has given me much to think about.
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Apr 24, 2017 00:22
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 Thermaworks Smoke is currently $10 off through the article on the SeriousEats Facebook page, valid through Wednesday night
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Apr 25, 2017 03:18
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I'm looking to get a smoker and I'm not sure what to get because everybody on the internet has different opinions. I'd like something with temperature control so I can be lazy, basically.  I've read about electric, gas, charcoal and still not sure what to go with. I already have an outdoor grill so I'm kind of looking for something smaller and separate just for things like pulled pork, brisket, ribs and maybe chicken. Anybody have any recommendations?
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Apr 25, 2017 15:53
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Larrymer posted:I'm looking to get a smoker and I'm not sure what to get because everybody on the internet has different opinions. I'd like something with temperature control so I can be lazy, basically. Pit Barrel Cooker
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Apr 25, 2017 15:56
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Temp control can be added to many things if you want to spend the money.
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Apr 25, 2017 16:09
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how does the PBC compare to the WSM
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Apr 25, 2017 16:26
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