|
Thermometer chat I've got the Webber igrill and if it's raining I stick it in a Ziploc bag and put it on the magnetic base which holds the bag to it.
|
#
?
Mar 8, 2018 13:45
|
|
|
|
| # ? May 14, 2024 03:09 |
|
|
You should address the white smoke issue. Run up the grill with the leftover charcoal and wood, get it to 235 or so, and let it settle down and see if the smoke becomes light blue or clear.
|
|
#
?
Mar 8, 2018 14:17
|
|
|
you can get a cheap instant read thermometer for $15 off Amazon. it's not going to be as sturdy as a thermapen, but it'll be fine. also I find the image of you having to sell the idea of purchasing a thermometer to your parents.
|
|
#
?
Mar 8, 2018 14:28
|
|
|
I honestly have never seen someone post “my parents” or “my dad” so much in a single thread outside of e/n
|
|
#
?
Mar 8, 2018 14:52
|
|
|
Seven Hundred Bee posted:you can get a cheap instant read thermometer for $15 off Amazon. it's not going to be as sturdy as a thermapen, but it'll be fine. I have one of these and it works alright. Take about 2-3 secs to stabilize the temp, but worth it for double checking things.
|
|
#
?
Mar 8, 2018 15:40
|
|
|
I still do not get why the need for the instant read when he already has a DigiQ. I do not trust the analog on my smoker, or the stokers probes. But I darned sure trust the Maverick I stick into the flesh and smoker. If you're looking you're not cooking. I am still a bit nauseous from looking at that pork loin.
|
|
#
?
Mar 8, 2018 15:57
|
|
|
I think it quenches his undying thirst to buy everything other than meats to smoke.
|
|
#
?
Mar 8, 2018 16:22
|
|
|
Buying everything over time to get a smoker in a state of set-it-and-forget-it is a worthy goal, but buying things that something else is already taking care of is nuts. Especially when you factor in that "cannot afford fresh pork butt/shoulder" aspect. I suspect that a large % of those who buy BGEs are the same way though.  "Wow, that BGE you have is impressive!" "Thanks, look at all these gadgets! They do things!""Have you actually cooked anything?""An amazing pork loin at 225! Could not afford pork butt, but was juicy! We need a new thermometer." *posts pics of raw pork with slime for bark and tapeworms wiggling around on the plate*  "..."
Hasselblad fucked around with this message at 16:37 on Mar 8, 2018 |
|
#
?
Mar 8, 2018 16:31
|
|
|
in smoking terms: weather finally turned here, so smoked a london broil for 2 hours, then sous vide for 24, then finished with a sear on the stove. godly.
|
|
#
?
Mar 8, 2018 17:18
|
|
|
Hmmm got a London broil in the freezer. Haven't attempted the smoke/sous vide thing yet...temps starting to warm up to mid 40's this weekend. Might try it. What temp on the sous vide?
|
|
#
?
Mar 8, 2018 17:28
|
|
C-Bangin' it 
|
Colostomy Bag posted:Hmmm got a London broil in the freezer. Haven't attempted the smoke/sous vide thing yet...temps starting to warm up to mid 40's this weekend. Might try it. I usually do 98.6 degrees for 24 hours Just kidding, look here https://anovaculinary.com/what-is-sous-vide/sous-vide-resources/
|
|
#
?
Mar 8, 2018 17:32
|
|
|
I do 132 - the meat is ultra tender but still juicy. Makes amazing tacos
|
|
#
?
Mar 8, 2018 18:45
|
|
|
Might attempt my first butt this weekend. Is it worth the extra 12-24 hours of prep to dry brine? AmazingRibs recommends it... but I am lazy.
|
|
#
?
Mar 8, 2018 19:15
|
|
|
imo yes. The dry brine will also obviously help dry the exterior which is good for everything.
|
|
#
?
Mar 8, 2018 19:32
|
|
|
Hasselblad posted:Buying everything over time to get a smoker in a state of set-it-and-forget-it is a worthy goal, but buying things that something else is already taking care of is nuts. Especially when you factor in that "cannot afford fresh pork butt/shoulder" aspect.
|
|
#
?
Mar 8, 2018 20:55
|
|
|
dy. posted:Might attempt my first butt this weekend. Yes.
|
|
#
?
Mar 8, 2018 22:27
|
|
|
Was the loin really underdone? I pulled it at 150+° so I’m not sure why it wouldn’t be done by that point. EDIT: Come to think of it, Hasselblad is the only one saying it’s underdone so maybe that should tell me something. I. M. Gei fucked around with this message at 23:02 on Mar 8, 2018 |
|
#
?
Mar 8, 2018 22:30
|
|
|
It's not a great presentation or a great photo, both of which you know, but it doesn't look underdone to me. It did obviously lose a lot of liquid in the cutting.
|
|
#
?
Mar 8, 2018 22:41
|
|
i like nice words
|
Dr. Gitmo Moneyson posted:Was the loin really underdone? No. It’s good.
|
|
#
?
Mar 8, 2018 23:45
|
|
|
I get my bonus tomorrow. My company did real good last year so most people are expecting it to be in the ballpark of 2 months of pay. I am going to have to fight real hard to not instantly drop six or seven bills on a pellet smoker as soon as that hits my bank account.
|
|
#
?
Mar 8, 2018 23:56
|
|
|
Do it you wuss!
|
|
#
?
Mar 9, 2018 00:01
|
|
|
Smoke everything in your fridge as soon as your dry run it.
|
|
#
?
Mar 9, 2018 00:30
|
|
|
Bullying and verbal abuse? Looks like the glory days of GBS are back!
|
|
#
?
Mar 9, 2018 01:07
|
|
|
Oddly enough, I'm having a hard time finding any pics posted by the people doing the bulk of the poo poo talking.
|
|
#
?
Mar 9, 2018 01:24
|
|
|
I opened up a costco full packer last night and found some strange coloring on it. Since it was $52, I didn't want to risk it. The manager there refunded no problem but said it was probably food safe ink or something, but I've never seen this on any of the ones I've ever bought from there. Also the sort of greying of it didn't look great. I exchanged it for another which didn't have this and all is well for my smoke tonight. What are your thoughts on this? Looked like it was bruised or something.   Also, don't meat shame me for over trimming the fat. 
|
|
#
?
Mar 9, 2018 14:25
|
|
|
I think the manager was right. I've seen lots of meat with some leakage from a stamp on it. http://www.meatscience.org/TheMeatWeEat/topics/processed-meats/article/2016/05/10/meat-inspection-stamps
|
|
#
?
Mar 9, 2018 14:37
|
|
|
I don't think I would have thought twice about that discoloration. Unless it was accompanied by a weird smell (which cryo meat tends to be at first until you give it a minute to air out).
|
|
#
?
Mar 9, 2018 15:26
|
|
|
So I did some bacon this weekend!   We're never buying store-bought bacon again, it came out amazing.
|
|
#
?
Mar 9, 2018 15:41
|
|
|
Flash Gordon Ramsay posted:I don't think I would have thought twice about that discoloration. Unless it was accompanied by a weird smell (which cryo meat tends to be at first until you give it a minute to air out). Didn't notice anything with the smell. RIP 16 lb brisket, I'm sorry I trashed you. 
|
|
#
?
Mar 9, 2018 16:12
|
|
|
I've encountered similar coloration in a cryovacced brisket, it smelled fine and I just trimmed away the discoloration. Nobody died and it tasted fantastic.
|
|
#
?
Mar 9, 2018 17:15
|
|
|
I, on the other hand, have killed multiple family members
|
|
#
?
Mar 9, 2018 19:17
|
|
|
arisu posted:I get my bonus tomorrow. My company did real good last year so most people are expecting it to be in the ballpark of 2 months of pay. Got it. The temptation is real. Anyone have this guy and can give me an idea of how it works for them? https://www.amazon.com/Camp-Chef-PG...f+pellet+smoker
|
|
#
?
Mar 9, 2018 20:51
|
|
|
Canuckistan posted:I think the manager was right. I've seen lots of meat with some leakage from a stamp on it. From your link:  xsf421 posted:So I did some bacon this weekend! Looks great! What were your cure and smoke times?
|
|
#
?
Mar 9, 2018 21:27
|
|
|
Putting another picnic shoulder into the PBC tomorrow. I might even take some ~*~photographs~*~
|
|
#
?
Mar 10, 2018 03:35
|
|
|
RisqueBarber posted:I, on the other hand, have killed multiple family members Who hasn't?
|
|
#
?
Mar 10, 2018 04:41
|
|
|
xsf421 posted:So I did some bacon this weekend! I’m still looking for bacon recipes. I reeeeeeeeally fuckin wanna make some bacon. (And yes, I’ll post pics when it happens.) I’d kinda like to do Jamaican jerk bacon one day, but not on my first try. EDIT: Here’s a few bacon recipes I found using Google. Comments are welcome. https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/makin-american-style-bacon-scratch https://www.foodnetwork.com/recipes/homemade-bacon-3362606 https://www.traegergrills.com/recipes/pork/home-cured-bourbon-bacon (I like this one cuz it has bourbon in it) EDIT 2: I’m thinking about making the Maple Bacon recipe from the Amazing Ribs link above, but replacing the water with bourbon and maybe adding a teaspoon each of garlic powder and onion powder and possibly some fresh thyme. Would that work, and can I cure it for a week instead of the 3 to 5 days the recipe says, or would that ruin it? I. M. Gei fucked around with this message at 06:00 on Mar 10, 2018 |
|
#
?
Mar 10, 2018 04:45
|
|
|
I've used amazingribs to buy my smoker and all the recipes I've used so far. It's a pretty decent site.
|
|
#
?
Mar 10, 2018 12:54
|
|
|
Do the amazingribs.com normal bacon. It's incredible. I've probably done 30lbs of that stuff over the past year (gave much of it away too since people kept asking me for it).
|
|
#
?
Mar 10, 2018 13:43
|
|
|
Agreed on Amazingribs bacon recipe. I made a post on it last year. I've done it once more since then. So good.
|
|
#
?
Mar 10, 2018 13:58
|
|
|
|
| # ? May 14, 2024 03:09 |
|
|
It begins.   
|
|
#
?
Mar 10, 2018 15:51
|
|