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Holy poo poo he might actually be smoking something right now. This should have been a Toxx challenge.
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Mar 7, 2018 23:43
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Dr. Gitmo Moneyson posted:I’m getting pretty impatient though, so I might just run to the store and pick up a pork butt or something with my own money some time in the next few days. Only problem is I don’t have much money, and I have to be careful with what I do have. Sounds like you need to git mo' money, son 
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Mar 7, 2018 23:47
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What do I do about the white smoke, though? Or do I not need to worry about that?
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Mar 8, 2018 00:00
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What temperature is the grill at?
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Mar 8, 2018 00:13
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VERTiG0 posted:What temperature is the grill at? 227°. The loin is at 140°. Dad is insisting we leave it on until it’s at 170°, even though the website says to pull it at 145°. I don’t really feel like arguing so I’m just doing what he says and if it’s ruined then that’s his fault.
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Mar 8, 2018 00:31
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It's gonna be tough and dry as gently caress.
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Mar 8, 2018 00:32
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Classic Gitmo
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Mar 8, 2018 00:38
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Guys why does my pork loin taste like a mummified horse dick someone rolled in soot?
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Mar 8, 2018 00:40
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This totally feels like one of those threads that mods were just move from sub-forum to sub-forum to turn it into a classic SA thread.
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Mar 8, 2018 00:43
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Sever with your dad gitmo
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Mar 8, 2018 00:45
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lol leave it on until 170 holy poo poo
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Mar 8, 2018 00:53
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Gorman Thomas posted:Sever with your dad gitmo
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Mar 8, 2018 01:00
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Let me guess, he wants to hit that 165 to be sure all bacteria are killed, plus a little extra to be on the safe side?
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Mar 8, 2018 01:03
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Tezcatlipoca posted:It's gonna be tough and dry as gently caress. Honestly I don’t really give a single poo poo about this particular smoke at all so I’m just going with it. I told my folks that we should pull the stupid thing at 145° and they won’t listen. If I pull it before 170° then they’re gonna throw a fit and stick it in the oven until it gets to 170°, so it’s not like it matters what I do. My dad is getting 170° from a guide on some old as poo poo terrible meat thermometer we’ve had for years. I’ll post a pic of it later. TITTIEKISSER69 posted:Let me guess, he wants to hit that 165 to be sure all bacteria are killed, plus a little extra to be on the safe side? Pretty much. My parents are idiots.
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Mar 8, 2018 01:05
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You should have cut the loin in half and done half to 145 and half to 170, just to show them the difference, or even just to not ruin your own meal.
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Mar 8, 2018 01:13
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Yeah or pinwheels.
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Mar 8, 2018 01:14
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What is it with anglosphere people and overcooking food for fear of bacteria anyhow?
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Mar 8, 2018 01:15
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I did it. I convinced my dad to let me pull it at 154°. Tastes amazing. Moist as absolute gently caress. Dad can’t believe how good it is. Overall a pretty good first smoke.
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Mar 8, 2018 01:17
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Also what is it with ppl not taking pictures?
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Mar 8, 2018 01:18
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Stringent posted:What is it with anglosphere people and overcooking food for fear of bacteria anyhow? FDA used to have a serious scare on about Trichinosis in pork and chicken that meant they needed to be cooked to death to be safe to eat. In the 1940's it was a few hundred cases a year, barely double digits these days due to improved food sanitation in meat packing. Even then you only have to get it over 145 for a few seconds to be safe.
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Mar 8, 2018 01:19
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Ah ok.
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Mar 8, 2018 01:20
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Dr. Gitmo Moneyson posted:I did it. I convinced my dad to let me pull it at 154°. Show us the meats.
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Mar 8, 2018 01:21
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Pics or it didn’t happen
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Mar 8, 2018 01:26
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Liquid Communism posted:Show us the meats. Phil Moscowitz posted:Pics or it didn’t happen I’m eating dinner right now but I’ll post pics later today.
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Mar 8, 2018 01:34
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Pork loin at 225
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Mar 8, 2018 01:41
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Hasselblad posted:Pork loin at 225 Leave Donald Jr. alone. LEAVE HIM ALONE!
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Mar 8, 2018 01:58
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El Jebus posted:Leave Donald Jr. alone. LEAVE HIM ALONE! I just know salmon smoked at 400 is right around the bend. LOL VVV Hasselblad fucked around with this message at 02:37 on Mar 8, 2018 |
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Mar 8, 2018 02:18
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God loving damnit I opened the Imgur app and somehow a bunch of my pics post got deleted when I came back. Now I have to retype a bunch of poo poo.
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Mar 8, 2018 02:29
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"Your next 5 posts should be pics of smoked meat" *posts 100 times about the concept of smoking meat into a cinder* *posts no pics*
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Mar 8, 2018 02:36
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i like nice words
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Picture time! Here’s the meat still wrapped. It’s about 2.5 lbs.  The meat after I applied the rub and injected it with apple juice. You might notice the recipe I used calls for two kinds of rub; I didn’t have any other rub on-hand so I just rubbed it in the mix of salt, garlic, and pepper. I also didn’t have any pork injection stuff so I just injected it with straight apple juice. Not very interesting or creative, but I didn’t have much to work with and it came out good in the end so  . Pic of the loin on the grill just before I pulled it off. I had to put it on the cast iron grate because the stainless steel one had some crud on it. So now our cast iron grate has some sauce and poo poo on it that will need to be cleaned off later. I’m not thrilled about that but whatever.  Here’s what the pork looks like on the inside. I took two pics of this: one with the flash and one without. This is the one with the flash because I think it shows better detail.  Overall I’m pretty happy with how this smoke went. I wasn’t crazy about the rub or the apple juice injection, and I think it actually ended up being too moist, but the smoke flavor was definitely there and my parents loving loved it. Dad was floored by how good it was. Oh, and here’s a pic of that meat thermometer dad got the 170° from. It’s a piece of crap we bought at the grocery store like 20 years ago. 
Somebody fucked around with this message at 07:11 on Mar 9, 2018 |
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Mar 8, 2018 02:46
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Well, that looks entirely decent for a first try. Good job, glad your dad liked it and use this opportunity to get him to buy a pork butt.
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Mar 8, 2018 02:52
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Your pork loin looks like it’s going to waddle away and jump in a lake lol Good job Gitmo, now smoke some butter
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Mar 8, 2018 02:53
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Phil Moscowitz posted:Your pork loin looks like it’s going to waddle away and jump in a lake lol My parents bought their dishware from Cracker Barrel. I’m not joking. Phil Moscowitz posted:Good job Gitmo, now smoke some butter I kinda want to smoke some butter and some honey next. Does anybody want pics if I smoke either of those?
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Mar 8, 2018 03:09
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Phil Moscowitz posted:Your pork loin looks like it’s going to waddle away and jump in a lake lol I actually chortled when I saw the pork loin with chicken feet. I thought for sure Gitmo was having us on at that point. Also, that thermometer is probably broken as gently caress. If you dad is able to drop a grand on a BBQ tell him to get a Thermoworks Thermapen. Top of the line thermometer. https://www.thermoworks.com/Thermapen-Mk4 Canuckistan fucked around with this message at 03:17 on Mar 8, 2018 |
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Mar 8, 2018 03:15
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Canuckistan posted:Also, that thermometer is probably broken as gently caress. If you dad is able to drop a grand on a BBQ tell him to get a Thermoworks Thermapen. Top of the line thermometer. I told him we at least needed to get a Thermoworks Smoke and I think he agrees. We just haven’t made the purchase yet. I’ve tried to get him to buy a Classic Thermapen before and he turned it down, but I think that’s because I didn’t sell it right. I didn’t really know what to tell him when he asked why we needed to spend $80+ on a Thermapen and why the old pice of poo poo from the grocery store wasn’t just as good. If anyone has a pitch for me to get him to bite on that then I’m all ears.
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Mar 8, 2018 04:51
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What do you need a Smoke for? You said you had a DigiQ setup with this thing.Dr. Gitmo Moneyson posted:What, you mean like the DigiQ? We got a DigiQ.
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Mar 8, 2018 04:55
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I'm the undercooked pork loin > a month past expiration. You should probably grind the old seasoning off of that grate and reseason since you left crud on it. Tapeworms and stuff, you know.  Seriously Gitmo, where did you get those photos from? Hasselblad fucked around with this message at 06:22 on Mar 8, 2018 |
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Mar 8, 2018 06:18
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Save the sales talk for meat imo.
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Mar 8, 2018 06:28
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VERTiG0 posted:What do you need a Smoke for? You said you had a DigiQ setup with this thing. I mean it might be good to have. Although you’re right that we probably don’t need one now. Hasselblad posted:I'm the undercooked pork loin > a month past expiration. Apparently it was sitting in the freezer for awhile. Hasselblad posted:Seriously Gitmo, where did you get those photos from? ... my phone? 
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Mar 8, 2018 08:07
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Dr. Gitmo Moneyson posted:I told him we at least needed to get a Thermoworks Smoke and I think he agrees. We just haven’t made the purchase yet. Those pens take at least 10 seconds to come close to the right temp, and the probe is so large that you can't do thin/delicate foods. You can test your current thermometer by dipping it in ice water and boiling water. I have a classic thermapen and it's great, but if I had to buy another I would get the MK4. Better waterproofing and a AAA battery instead of a button battery. They often have refurb sales so sign up for their mailing list and you'll be able to get one at a discount before long.
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Mar 8, 2018 12:37
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