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Man, I've got a 4lb pork butt that's been in the smoker at 225 for 12.5 hours now and it just cracked 170. Shoulda crutched it 
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May 30, 2018 23:02
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| # ? May 14, 2024 04:58 |
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I did a butt this weekend required 14 hours. It was my first overnight smoke and a pellet grill and it turned out spectacularly well in conclusion pellet grills are the wave of the future
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May 31, 2018 00:11
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You’ll take my egg from my warm, smoky hands. (Unless it’s to replace it with a bigger one  )
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May 31, 2018 00:21
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Subjunctive posted:You’ll take my egg from my warm, smoky hands. (Unless it’s to replace it with a bigger one  I do want a pellet grill for when I move back to an apartment though. Only problem is they don’t typically go above 500°, and sometimes not even that high.
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May 31, 2018 03:39
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Blinkz0rz posted:Man, I've got a 4lb pork butt that's been in the smoker at 225 for 12.5 hours now and it just cracked 170. Shoulda crutched it 15 hours but it came out beautifully. The bark was spectacular and it was unbelievably moist and juicy.
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May 31, 2018 15:16
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Blinkz0rz posted:Man, I've got a 4lb pork butt that's been in the smoker at 225 for 12.5 hours now and it just cracked 170. Shoulda crutched it crutched it?
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May 31, 2018 16:27
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Wrapped it in foil aka the 'texas crutch'.
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May 31, 2018 16:51
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Hey, any Pellet Grill goons around? I'm thinking about taking the plunge. I've used my kettle, a regular side box stick burner, and my masterbuilt electric with a pellet tray installed inside. All of them have positives and negatives but the food is the best on an old school wood burning pit. The pellet grills are tempting, especially the newer ones. They range in price but most (traeger, green mountain, gorilla, etc) are around the 800 mark except the yoder's. They're up around 1200 for the 640 models. Is the quality that must better? Is a Yoder equivalent to say my 20 year old Weber Genesis? Are there any "huge" differences in the regular lower end models? Can any of them get hot enough to replace a standard grill for cooking some burgers and dogs? I'm guessing not and I'll be adding "another" grill to my patio.
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May 31, 2018 18:30
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micron posted:Hey, any Pellet Grill goons around? The pros are basically that it's super duper easy. The one I got even has a wifi function that connects to a cloud server via wifi and lets you remotely monitor and control the grill from anywhere. The main cons are that it doesn't produce the strongest smoke flavor, and it doesn't get hot at all (I think like 400 max), so not much of a grill - though I think some of them do get hotter. For me personally, I do often find myself wishing I had a more traditional smoker that would bring a stronger smoke flavor. But again, it's really easy.
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May 31, 2018 18:54
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dy. posted:I recently snagged a used GMG Davy Crockett from craigslist for like $200. It's has to better than an Electric with a pellet tray. Which is also super easy, but there is pretty much no visible smoke ring.
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May 31, 2018 20:10
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I was at the store earlier today and picked up some “Vidalia onion vingarette” dressing/marinade/dip just for shits, and the cashier recommended I marinade pork butt or baby back ribs in it. So I went and bought a pork butt (Hormel cuz it was all the store had, just under 8 lbs) and I’m gonna marinade and inject it with that dressing and then rub it. gently caress yeah. Also I’m doing ribs tonight. Also also I went to Walmart and found out they sell peach wood chips now, which I’ve never seen in a store before and rarely see online. I don’t know if they’re GOOD peach chips (they’re the Western brand ones so probably not) but I’m hoping this trend continues and I start seeing more variety of wood selection in stores.
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May 31, 2018 21:17
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micron posted:Hey, any Pellet Grill goons around? I have a little Traeger and it works amazing. I don't know about all this "light smoke flavor" mine makes smoke like it's going out of style, and everything I smoke on there has big smoke rings. I've been using my little Traeger constantly for about six years and I haven't had a single problem with it. You can cook burgers and hot dogs on it but it's not really the right tool for that job. I'm planning on buying a grill now that I have a backyard, but at my townhouse I couldn't have a grill and the Traeger does ok in a pinch. I have this essentially: https://www.traegergrills.com/shop/grills/town-travel-portable-series/tailgater-blue/TFB30LUB.html Costco sells Traeger stuff in the summer, they normally have a schedule of when the demo guys are in your area selling them there.
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May 31, 2018 22:12
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Dr. Gitmo Moneyson posted:I was at the store earlier today and picked up some “Vidalia onion vingarette” dressing/marinade/dip just for shits, and the cashier recommended I marinade pork butt or baby back ribs in it. What is it with you people that you constantly have to gently caress up something so simple and pure?
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Jun 1, 2018 01:58
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Stringent posted:What is it with you people that you constantly have to gently caress up something so simple and pure? He is a gigantic, slow roll troll. Don't mind him.
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Jun 1, 2018 02:07
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It's not just him though, youtube is littered with assholes poking syringes into pork butts. I don't understand what's so difficult about just putting the drat things on the smoker and leaving them alone.
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Jun 1, 2018 02:26
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Stringent posted:What is it with you people that you constantly have to gently caress up something so simple and pure? I got you  
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Jun 1, 2018 03:00
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Dr. Gitmo Moneyson posted:I was at the store earlier today and picked up some “Vidalia onion vingarette” dressing/marinade/dip just for shits, and the cashier recommended I marinade pork butt or baby back ribs in it. Comes a bbq/smoking thread asking for help and tips and everyone in this thread recommends spending $10 on a pork butt because you can't gently caress them up. He ignores all the advice given and smokes a mystery pork cut and then spends $75 2.5 pounds of beef and soaks it with A1. Cashier gives an unsolicited recommendation of a pork butt and buys it immediately. Was she at least cute? How are you going to break this to your parents that you're cooking a butt. BUTT!
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Jun 1, 2018 03:11
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Pellet cookers are for girls. Charcoal/splits 4 lyfe Every time I even get the thought of a pellet cooker in my head, I look at how much charcoal I could buy for that amount of money, and it all goes right out the window. That said, anyone got any cool pork belly recipes?
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Jun 1, 2018 03:46
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Stringent posted:It's not just him though, youtube is littered with assholes poking syringes into pork butts. I don't understand what's so difficult about just putting the drat things on the smoker and leaving them alone. Alright fine I won’t inject it then. Jerk. atothesquiz posted:Comes a bbq/smoking thread asking for help and tips and everyone in this thread recommends spending $10 on a pork butt because you can't gently caress them up. He ignores all the advice given and smokes a mystery pork cut and then spends $75 2.5 pounds of beef and soaks it with A1. Man you are just impossible. I. M. Gei fucked around with this message at 04:12 on Jun 1, 2018 |
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Jun 1, 2018 04:04
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RIIIIIIIIIIIIIIIIIIIIBS!! After applying the rub.  The recipe said to make lengthwise incisions along the bones on the backside of each rack to make it easier to pull the bones. I got my dad to do that while I was setting up the grill, but he is an idiot and cut them on the MEAT side instead because he is an idiot. He also made the cuts deeper than I told him to. Hopefully the ribs won’t completely fall to pieces now.  On the Egg.  It was 4 PM by the time I got them on, because I started 2 hours later than I wanted to (because I slept in and had errands to run beforehand that took longer than expected). So I ate these tonight while my folks will be eating them tomorrow, which I guess is fine cuz I’ll be gone all day tomorrow anyway. The ribs smoked for 2 hours and change. Meanwhile, I made sauce!  Recipe called for “Sambuca or other anise-flavored liqueur”; I didn’t have any of that so I used my dad’s cheap Canadian whisky instead. The sauce tastes awesome. Sweet, smokey, and has a kick but isn’t too hot. It actually tastes kinda like actual McRib sauce, although I haven’t eaten a McRib in at least a decade so my recollection of that taste isn’t the best. Time to put the ribs in the foil.  ...... wait, those aren’t ribs... those are kitties that smelled ribs and got curious about what I was doing.  Okay, here’s the ribs.  Before wrapping them in foil, I had to sprinkle them with brown sugar, dot them with pads of butter (which were highly melted when I put them on), and drizzle 2 Tbsp of apple juice per rack to make steam. Here they are wrapped.  The kitties were trying to steal the butter slices off my plate, so I let them lick the plate when I was done.  One and a half hours later, I unwrapped the ribs and set up the grill for direct grilling, being careful to keep the ribs from just completely disintegrating as I took them out and put them back on the grill. This was...... tricky.  We also grilled some vegetable skewers.    The fam was getting hungry so I had to rush these. Sauce Time!  The smoke was so thick I had to wear safety goggles during this part. MEANWHILE...    Ribs are done!  Sorry, the flash coupled with all of the smoke made this pic and the next one super blurry. Time to toast the bread. We buttered both loaves of bread and rubbed garlic on them.  Now uh... you might remember from my earlier posts that I was gonna turn these into homemade rib sandwiches, but uhhhhhhhh...... that didn’t work out. Due to a combination of being grilled too long and some serious fire flare-ups (the fire actually lept above the grate a few times), the bottoms of the ribs ended up being burned black. The bones crumbled apart when I touched them, meaning I couldn’t pull them out of the meat (not sure how different that would’ve been if we’d cut the undersides like we were supposed to before putting them on), so no sandwiches. Also the bones I could wiggle out didn’t fall out easily like they were supposed to, probably because of the cutting thing and because I didn’t raise the temp during the foil phase to make steam happen. gently caress.  The meat still tastes hella good though, as do the veggies and the bread (and the sauce). Overall 6/10 would smoke again but fuuuuuuck I wish I could’ve kept them from burning up.
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Jun 1, 2018 04:05
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Please stop
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Jun 1, 2018 05:46
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Tezcatlipoca posted:Please stop What? Y’all told me to post pics. I’m posting pics. I. M. Gei fucked around with this message at 06:54 on Jun 1, 2018 |
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Jun 1, 2018 06:42
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Did you slice the ribs between the bones before putting them on, or what's going on there?
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Jun 1, 2018 08:52
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Sort of, yeah.Dr. Gitmo Moneyson posted:The recipe said to make lengthwise incisions along the bones on the backside of each rack to make it easier to pull the bones. I got my dad to do that while I was setting up the grill, but he is an idiot and cut them on the MEAT side instead because he is an idiot. He also made the cuts deeper than I told him to.
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Jun 1, 2018 11:29
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Dr. Gitmo Moneyson posted:What? We told you a lot of things.
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Jun 1, 2018 12:47
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Me: drat. 13 posts in the smoking thread. Gotta be Gitmo.
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Jun 1, 2018 12:53
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Dr. Gitmo Moneyson posted:What? You literally cremated those ribs.
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Jun 1, 2018 13:09
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So funny
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Jun 1, 2018 13:34
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I have bad news, those lengthwise incisions you cut into the back of the ribs are actually on the front of the ribs. The cuts are meant to break the silverskin that is found over the bones on the back, which can curl up when cooking. If you removed the silverskin then the cuts are not necessary, but since you didn't mention that anywhere I assume it's still there. hth: https://www.finecooking.com/article/how-to-remove-silverskin-from-ribs McSpankWich fucked around with this message at 13:38 on Jun 1, 2018 |
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Jun 1, 2018 13:34
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Dr. Gitmo Moneyson posted:What? Are you a sex offender mate?
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Jun 1, 2018 13:50
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Veggies look good tho
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Jun 1, 2018 14:12
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Subjunctive posted:Sort of, yeah. Guess I missed that. I guess there may be some arcane secret to slicing them on the bone-side for some reason, but ribs are so thin that trying to get ~MORE SURFACE AREA FOR SMOKE~ seems supremely retarded since they're cooking the same time as non-sliced ones, so I'm assuming the recipe is from some dude that furiously masturbates to being against the grain and "thinking outside the box" or whatever. Veggies actually look pretty dope.
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Jun 1, 2018 14:27
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I have never once sliced the bone side or the top of my ribs... Granted I do remove the silver skin if it is not already removed by the butcher. All I can say it that you did your veggie skewers right but making each skewer all the same veggie so they can cook evenly. I hate seeing pics of people who mix veggies and meat on a single skewer (i did it when i was dumb) because things don't cook at the same speed. Though I would left them on a minute longer to get that good char. For the onions I would have just done some big thick onion slices. A little EVOO and throw on the grill to char. Works out better than the skewer way.
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Jun 1, 2018 14:47
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I don't blame anyone for not reading it all, but he wanted the cuts to be made on the bone side because he wanted to pull the bones out and turn it into a mcrib sandwich.
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Jun 1, 2018 15:05
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i like nice words
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You gotta pressure cook for that. I did a butt in the webber and while the temp and cook time were amazing the bark was a bit weak. I need to get one of those cheap steel vacuum kamodos.
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Jun 1, 2018 15:16
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Holy gently caress this is incredible, what a thread. I love you all On another note, I'm doing Meathead's Asian pork belly burnt ends banh mi. I've got a 5lb belly cubed, deskinned and in the rub vacuum sealed in the fridge for the night. Yesssss... VERTiG0 fucked around with this message at 22:29 on Jun 1, 2018 |
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Jun 1, 2018 22:24
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VERTiG0 posted:Holy gently caress this is incredible, what a thread. I love you all When you guys are looking for pork belly, are you trying for a decent amount of meat compared to fat, or...? I think I have been trying for too much meat in the belly, leading to somewhat tough results. (as bacon)
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Jun 1, 2018 23:20
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Holy poo poo I have never seen anything done so badly in my life I'd almost be proud of you if I wasn't so equally confused and horrified
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Jun 2, 2018 03:53
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Stalizard posted:Holy poo poo Sad waste of pigs.
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Jun 2, 2018 03:59
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| # ? May 14, 2024 04:58 |
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Guys I cooked the best burger I've ever tried tonight. The Sweet and Spicy Jalapeno Bacon Burger: I highly recommend.
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Jun 2, 2018 04:01
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