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There's a link tok a Facebook video where they stuff it, then roast. So you end up with medium meat surrounding the filling.
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Jun 12, 2018 05:22
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tater_salad posted:Probably the maze. Although really is there any point to having smoke for more than 4 hours into most meats? I bought some 30 lb bag of pellets off of amazon (thanks "free" shipping.) It is a hickory/oak blend that i find is okay for quite a bit of stuff. When buying pellets, just make sure they are food grade and don't have fillers. They attract moisture. Not a big deal since you can dry them out with various means such as an oven or microwave. Just don't combine it with a water pan.
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Jun 12, 2018 14:55
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C-Bangin' it 
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where are you guys getting that pellet smokers dont make a lot of smoke? mine is like a drat tire fire
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Jun 12, 2018 15:02
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bewbies posted:where are you guys getting that pellet smokers dont make a lot of smoke? mine is like a drat tire fire Pretty sure they're talking about electric smokers. They're talking about using pellets to get more smoke, so...
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Jun 12, 2018 15:36
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Just Ordered a CampChef Woodwind with the sear box on the right. Hoping to ditch my 25 year old Weber Silver, Weber Kettle, Masterbuilt Electric, and a Old Offset stick burner. Will post review.
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Jun 13, 2018 03:00
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  https://www.homedepot.com/p/Traeger-Lil-Pig-Electrical-Pellet-Grill-in-Pink-BBQPIG-01/205890227 
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Jun 13, 2018 06:32
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Re: water pan chat a couple pages back. I live in a hot climate. The other day I was walking by my MES and caught a whiff of something foul. I realized at that moment that I had forgotten to clean out the water pan after my last smoke, about 2 weeks prior. I opened the door and green fuzzy had mold coated every surface. The pan was full of maggots writhing in the hot greasy mess. Following the advice of some old timers prior to this incident, I normally only cleaned the pan and any stuck on food chunks. Everything else was just part of a well seasoned unit. I had to scrub away all that built up bark on the racks and interior surfaces after 8 years of use, as it was now all moldy and gross. To get a good interior seasoning started again after deep cleaning, I coated everything in vegetable oil and ran it at 275 (mesquite, no water) for a few hours. I then let it cool down and repeated the process. It’s a start but nothing like it was before. I could actually see through the window for once. If you use a water pan, clean it ASAP after each smoke.
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Jun 13, 2018 08:16
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That pig smoker is amazing
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Jun 13, 2018 13:14
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McSpankWich posted:That pig smoker is amazing Does the smoke come out the mouth? This is important.
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Jun 13, 2018 13:41
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Nostrils, I hope.
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Jun 13, 2018 13:47
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Even better!
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Jun 13, 2018 13:55
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Development posted:
Nipples
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Jun 13, 2018 15:34
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TITTIEKISSER69 posted:Nipples Anatomical Grease Traps
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Jun 13, 2018 15:38
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Development posted:
I want one but with Trump instead
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Jun 13, 2018 16:44
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RisqueBarber posted:I want one but with Trump instead With or without nipples?
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Jun 13, 2018 17:36
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Drunk Beekeeper posted:Re: water pan chat a couple pages back. I live in a hot climate. The other day I was walking by my MES and caught a whiff of something foul. I realized at that moment that I had forgotten to clean out the water pan after my last smoke, about 2 weeks prior. I opened the door and green fuzzy had mold coated every surface. The pan was full of maggots writhing in the hot greasy mess. I've forgotten the water pan was in the MES after a cook and decided to pack it away. Luckily for me when I tipped it back to get it on the casters the MES decided to dump a greasy mess all over my brand new driveway. Someone review this https://www.youtube.com/watch?v=n-qNVCZi3Xo
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Jun 13, 2018 18:22
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I was about to reply "If you need a power drill to shred your pulled pork you're doing it wrong" but after watching the video it seems soft enough and he's using it purely for the convenience. Now I want one.
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Jun 13, 2018 19:02
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Yeah, that was surprisingly compelling.
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Jun 13, 2018 19:08
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Looks worth every penny. I hate pulling pork and chicken.
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Jun 13, 2018 19:09
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micron posted:I've forgotten the water pan was in the MES after a cook and decided to pack it away. Luckily for me when I tipped it back to get it on the casters the MES decided to dump a greasy mess all over my brand new driveway. I've pulled the bone and broken a butt into chunks and tossed them in my stand mixer with a paddle. Works amazingly and incredibly fast. I suspect this is much the same.
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Jun 13, 2018 19:26
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Zaepho posted:I've pulled the bone and broken a butt into chunks and tossed them in my stand mixer with a paddle. Works amazingly and incredibly fast. I suspect this is much the same. Yeah, I seen that link and think I'll give it a try. For you scrubs without a standalone mixer https://www.youtube.com/watch?v=ZeHz-3maMRQ
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Jun 13, 2018 19:32
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Do you people not have tongs or forks or silicone gloves? You don't need a machine it takes like 30 seconds.
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Jun 13, 2018 19:38
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Tezcatlipoca posted:Do you people not have tongs or forks or silicone gloves? You don't need a machine it takes like 30 seconds. It takes me like 4 minutes with bear claws, especially if it's hot as hell. Ever cook 4-5 shoulders at a clip?
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Jun 13, 2018 19:55
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Shut up and let us have fun being creative with gadgets.
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Jun 13, 2018 19:55
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Pork butt was on sale at the local market. Going to do another SV/Smoke. I was curious though whats the quickest way to build a bark on the pork. Usually I've been smoking for 2-3 hrs but if I can drop that down with the same results that'd be sweet. Also give me your best spicy-ish rubs.
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Jun 13, 2018 20:04
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sterster posted:Pork butt was on sale at the local market. Going to do another SV/Smoke. I was curious though whats the quickest way to build a bark on the pork. Usually I've been smoking for 2-3 hrs but if I can drop that down with the same results that'd be sweet. Also give me your best spicy-ish rubs. What's the rush?
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Jun 13, 2018 21:43
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micron posted:It takes me like 4 minutes with bear claws, especially if it's hot as hell. Ever cook 4-5 shoulders at a clip? Tezcatlipoca posted:silicone gloves
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Jun 13, 2018 21:44
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RisqueBarber posted:What's the rush? I can account for the extra time if need be. The only time it's been an issue is when we had everyone over at X time for dinner and it took about 1-2 hours longer and everyones is impatient and hungry and can't wait for a good thing. Like I said though more out of curiosity.
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Jun 13, 2018 22:28
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I don't bother pulling any more I just chop. Makes for a better distribution of fat, bark and sauce imo.
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Jun 14, 2018 01:37
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Nice out today, decided to do some ribs. Was going to pick up some spare ribs and trim them st louis style. Much to my surprise st louis cut were roughly $5 for a whole rack. .
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Jun 14, 2018 20:08
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micron posted:Just Ordered a CampChef Woodwind with the sear box on the right. Hoping to ditch my 25 year old Weber Silver, Weber Kettle, Masterbuilt Electric, and a Old Offset stick burner. Will post review. That's going to be a nice of an upgrade! I've been eyeing those up too. Looking forward to your thoughts.
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Jun 14, 2018 21:04
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Not strictly a BBQ question persay, but with the salmon talk on the last page, what's the best method for getting pin bones out? I've tried using pliers on trout cause I get it for free from my dad and the two times I attempted it ended in a mangled mess where yanking out bones inevitably takes a shitload of meat out with it and/or turns the thing to mangled mush. I feel like all the stuff I read online of "oh yeah just remove them before cooking with needle nose pliers" are just trolling me cause every time I've tried it's went horribly wrong. What am I missing?
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Jun 14, 2018 21:21
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They make fish tweezers, and it's a little easier if you curve a filet into a little hill so the bones stand out, but it's so much easier to do it after cooking. (Hot cooking -- if you cold smoke it you might be stuck.)
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Jun 14, 2018 21:24
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i like nice words
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Anne Whateley posted:They make fish tweezers, and it's a little easier if you curve a filet into a little hill so the bones stand out, but it's so much easier to do it after cooking. (Hot cooking -- if you cold smoke it you might be stuck.) The fish tweezers are what I use, though I didn't buy them originally as fish tweezers, they were just some tweezers I had lying around in a tool kit. They have like a 1/2cm flat blade at the bottom which makes for easy grabbing on to the bones with out having to be super accurate like you do with needle nose pliers, so you don't end up grabbing at meat multiple times before you actually get the bone.
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Jun 14, 2018 21:37
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CRISPYBABY posted:Not strictly a BBQ question persay, but with the salmon talk on the last page, what's the best method for getting pin bones out? I've tried using pliers on trout cause I get it for free from my dad and the two times I attempted it ended in a mangled mess where yanking out bones inevitably takes a shitload of meat out with it and/or turns the thing to mangled mush. I feel like all the stuff I read online of "oh yeah just remove them before cooking with needle nose pliers" are just trolling me cause every time I've tried it's went horribly wrong. What am I missing? In my experience needle nose pliers inevitably mangle the fish. I've never used tweezers but if you watch cooking shows that's what they use. I just use my fingers. Feel long the line with the pin bones, when you feel one that's not exposed enough to grab usually if you press down a bit it will slide out enough to get a purchase on. You may tear the fish a little bit but waaaay less than pliers.
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Jun 14, 2018 22:20
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Most good fish stores will sell you good flat/wide tweezers for a bit more than they’re arguably worth, but it’s not like you’re buying them every week.
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Jun 15, 2018 00:16
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I got these from amazon and they are awesome for pin bones. Salmon almost never tears, but smaller more fragile fish sometimes will.
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Jun 15, 2018 00:24
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Tezcatlipoca posted:Do you people not have tongs or forks or silicone gloves? You don't need a machine it takes like 30 seconds. Yeah I use my claws. I like having various sized chunks. Motorized shredding just takes some of the spirit out of the process. edit: Since there are only 2 of us, I often do a huge butte, cut off what we are not going to eat before I shred, and vac-seal/freeze it. Hasselblad fucked around with this message at 15:54 on Jun 15, 2018 |
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Jun 15, 2018 15:52
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I'm going to be flying into Dallas, driving to Houston, and flying out from there. Any killer brisket to seek out in or between those cities?
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Jun 15, 2018 20:11
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ROJO posted:I'm going to be flying into Dallas, driving to Houston, and flying out from there. Any killer brisket to seek out in or between those cities? Pecan Lodge in Dallas
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Jun 15, 2018 20:43
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