Slow Smoking Meat: I'm a Microbiologist, Dumbass.

The Something Awful Forums > Discussion > Goons with Spoons > Slow Smoking Meat: I'm a Microbiologist, Dumbass.

His Divine Shadow: Aug 7, 2000; I'm not a fascist. I'm a priest. Fascists dress up in black and tell people what to do.

What I tend todo with pulled pork that's left over, or even on the first reheat is spread it out thinly over a bigass baking sheet and broil it in the oven. I might do that again with this batch.

# ? Jul 9, 2018 07:23

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# ? May 15, 2024 08:44

vulturesrow: Sep 25, 2011; _{Always gotta pay it forward.}

TITTIEKISSER69 posted:

I was at a pub trivia a few weeks back and one question was to name the 5 grades of beef. I got Prime/Choice/Select right, but didn't know that there's also Standard and Commercial (below Select).

Just did some Googling, and learned there's even three more below those two: Utility, Cutter, Canner.

There is actually a grade even lower. Don't know what it's called but I'm pretty sure it's what they sent us on the ship on deployments. 😁

# ? Jul 10, 2018 04:04

Tezcatlipoca: Sep 18, 2009

It's commercial and canner. That's the poo poo they put in processed food and pet food.

# ? Jul 10, 2018 08:38

Colostomy Bag: Jan 11, 2016; C-Bangin' it

Time to smoke a canner grade brisket. Hopefully the jockey marks hold the rub.

# ? Jul 10, 2018 14:25

Whooping Crabs: Apr 13, 2010; Sorry for the derail but I fuckin love me some racoons

Tezcatlipoca posted:

It's commercial and canner. That's the poo poo they put in processed food and pet food.

There's one grade lower. It's called horse

# ? Jul 10, 2018 16:03

Colostomy Bag: Jan 11, 2016; C-Bangin' it

Whooping Crabs posted:

There's one grade lower. It's called horse

Applebees has cornered that market.

# ? Jul 10, 2018 16:46

qutius: Apr 2, 2003; NO PARTIES

I've got a chuck roast that's been cooking away at 145 in the sous vide that I'm going to try and turn into some tasty burnt ends on the smoker later today. Hoping for the best! 24 hours at 145 has worked well in the past, and they'll get some time under smoke before dinner as well.

# ? Jul 10, 2018 16:56

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

Whooping Crabs posted:

There's one grade lower. It's called horse

I bet horse brisket is delicious. Horse sirloin and tenderloin are. (I�m having horse tomorrow!)

# ? Jul 10, 2018 17:55

ada shatan: Oct 20, 2004; that'll do pig, that'll do

Subjunctive posted:

I bet horse brisket is delicious. Horse sirloin and tenderloin are. (I�m having horse tomorrow!)

So true. I wish the US would move past the stigma around horse, it's one of my favorite dishes when I visit Quebec.

# ? Jul 10, 2018 18:13

Colostomy Bag: Jan 11, 2016; C-Bangin' it

ada shatan posted:

So true. I wish the US would move past the stigma around horse, it's one of my favorite dishes when I visit Quebec.

Yeah, it is a weird stigma.

# ? Jul 10, 2018 18:37

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

ada shatan posted:

So true. I wish the US would move past the stigma around horse, it's one of my favorite dishes when I visit Quebec.

You can get it in Toronto too, if you�re ever here.

# ? Jul 10, 2018 18:42

ada shatan: Oct 20, 2004; that'll do pig, that'll do

Subjunctive posted:

You can get it in Toronto too, if you�re ever here.

No kidding? I grew up just outside of Toronto and never encountered it until I went to Montreal. I know this isn't a recommendation thread, but if you have any particular restaurants you could recommend I'd appreciate it.

# ? Jul 10, 2018 19:45

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

ada shatan posted:

No kidding? I grew up just outside of Toronto and never encountered it until I went to Montreal. I know this isn't a recommendation thread, but if you have any particular restaurants you could recommend I'd appreciate it.

La Palette on Queen W is the only one I know of with it on their regular menu, and it�s maybe my favourite restaurant in all of Toronto.

# ? Jul 10, 2018 20:00

ada shatan: Oct 20, 2004; that'll do pig, that'll do

Subjunctive posted:

La Palette on Queen W is the only one I know of with it on their regular menu, and it�s maybe my favourite restaurant in all of Toronto.

Thank you. May the meat gods be forever in your favor.

# ? Jul 10, 2018 20:21

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

Now I want a fuckin� horse brisket.

# ? Jul 10, 2018 20:23

VERTiG0: Jul 11, 2001; go move over bro

Searching my rural area intensively for a horse brisket.

# ? Jul 10, 2018 21:09

Stringent: Dec 22, 2004; image text goes here

I've only had it a few times, but donkey is waaayyy better than horse. I bet a donkey brisket would be incredible.

# ? Jul 11, 2018 01:12

marshalljim: Mar 6, 2013; yospos

Horse seems like it'd be tough and very lean.

# ? Jul 11, 2018 02:32

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

I know the Dutch and Japanese smoke horse meat, so let�s

# ? Jul 11, 2018 02:43

Whooping Crabs: Apr 13, 2010; Sorry for the derail but I fuckin love me some racoons

Subjunctive posted:

I know the Dutch and Japanese smoke horse meat, so let�s

New thread title?

# ? Jul 11, 2018 02:53

RisqueBarber: Jul 10, 2005

Whooping Crabs posted:

New thread title?

Yes please

# ? Jul 11, 2018 15:37

Duzzy Funlop: Jan 13, 2010; Hi there, would you like to try some spicy products?

RisqueBarber posted:

Yes please

# ? Jul 11, 2018 15:53

MrYenko: Jun 18, 2012; #2 isn't ALWAYS bad...

It's like you people have never been on the internet before.

https://www.youtube.com/watch?v=FO0kRE5OTZI

I'm so loving old.

# ? Jul 11, 2018 18:14

briefcasefullof: Sep 25, 2004; [This Space for Rent]

# ? Jul 11, 2018 21:02

jonathan: Jul 3, 2005; by LITERALLY AN ADMIN

I did a pork shoulder over a campfire pit during Canada Day weekend and it turned out really good considering I had no thermometer and no way to tell exactly how hot the area was over the fire.

And LOL at women who think it's their place to give cooking advice such as "why are you cooking it 7 hours it will be a lump of coal you only need to cook it to medium"

And then act all pissy when you politely explain that I know what I'm doing.

I almost got the impression that they're used to being the cooks and maybe weren't used to a male knowing more than them about cooking and couldn't handle it.

(USER WAS PUT ON PROBATION FOR THIS POST)

# ? Jul 12, 2018 05:06

Internet Explorer: Jun 1, 2005

Congrats, now you know how women feel the other 99.9% of the time.

# ? Jul 12, 2018 06:22

Liquid Communism: Mar 9, 2004

Whooping Crabs posted:

New thread title?

# ? Jul 12, 2018 06:40

jonathan: Jul 3, 2005; by LITERALLY AN ADMIN

Internet Explorer posted:

Congrats, now you know how women feel the other 99.9% of the time.

They feel wrong 99% of the time ? I don't get it.

# ? Jul 12, 2018 07:07

El Jebus: Jun 18, 2008; This avatar is paid for by "Avatars for improving Lowtax's spine by any means that doesn't result in him becoming brain dead by putting his brain into a cyborg body and/or putting him in a exosuit due to fears of the suit being hacked and crushing him during a cyberpunk future timeline" Foundation

jonathan posted:

I don't get it.

You really don�t, do you?

# ? Jul 12, 2018 07:40

jonathan: Jul 3, 2005; by LITERALLY AN ADMIN

Nah I think women are right a lot of times. Law of averages man.

# ? Jul 12, 2018 08:03

DiggityDoink: Dec 9, 2007

jonathan posted:

I did a pork shoulder over a campfire pit during Canada Day weekend and it turned out really good considering I had no thermometer and no way to tell exactly how hot the area was over the fire.

And LOL at women who think it's their place to give cooking advice such as "why are you cooking it 7 hours it will be a lump of coal you only need to cook it to medium"

And then act all pissy when you politely explain that I know what I'm doing.

I almost got the impression that they're used to being the cooks and maybe weren't used to a male knowing more than them about cooking and couldn't handle it.

Cool misogyny in the smoking thread, gently caress off.

# ? Jul 12, 2018 09:37

Murgos: Oct 21, 2010

jonathan posted:

I did a pork shoulder over a campfire pit during Canada Day weekend and it turned out really good considering I had no thermometer and no way to tell exactly how hot the area was over the fire.

And LOL at women who think it's their place to give cooking advice such as "why are you cooking it 7 hours it will be a lump of coal you only need to cook it to medium"

And then act all pissy when you politely explain that I know what I'm doing.

I almost got the impression that they're used to being the cooks and maybe weren't used to a male knowing more than them about cooking and couldn't handle it.

If the women around you generally think you are incompetent at common tasks it's probably something about you.

# ? Jul 12, 2018 14:15

Tezcatlipoca: Sep 18, 2009

jonathan posted:

I did a pork shoulder over a campfire pit during Canada Day weekend and it turned out really good considering I had no thermometer and no way to tell exactly how hot the area was over the fire.

And LOL at women who think it's their place to give cooking advice such as "why are you cooking it 7 hours it will be a lump of coal you only need to cook it to medium"

And then act all pissy when you politely explain that I know what I'm doing.

I almost got the impression that they're used to being the cooks and maybe weren't used to a male knowing more than them about cooking and couldn't handle it.

They're right.

# ? Jul 12, 2018 14:24

Subjunctive: Sep 12, 2006; ✨sparkle and shine✨

DiggityDoink posted:

Cool misogyny in the smoking thread, gently caress off.

Pretty please.

# ? Jul 12, 2018 14:27

VERTiG0: Jul 11, 2001; go move over bro

Shut the gently caress up please lets talk about meats

I'm doing Chef John's Turkish chicken kebabs later today, grilled.

# ? Jul 12, 2018 15:26

bewbies: Sep 23, 2003; Fun Shoe

does smoking a chuck roast for use in chili make any sense or am I just being silly

# ? Jul 12, 2018 15:32

Tezcatlipoca: Sep 18, 2009

bewbies posted:

does smoking a chuck roast for use in chili make any sense or am I just being silly

I do it all the time and you should too.

# ? Jul 12, 2018 15:33

VERTiG0: Jul 11, 2001; go move over bro

bewbies posted:

does smoking a chuck roast for use in chili make any sense or am I just being silly

This is an excellent idea. Do it and take pics and report back.

# ? Jul 12, 2018 15:50

bewbies: Sep 23, 2003; Fun Shoe

Tezcatlipoca posted:

I do it all the time and you should too.

deets?

# ? Jul 12, 2018 15:51

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# ? May 15, 2024 08:44

Trastion: Jul 24, 2003; The one and only.

I usually save a hunk of brisket to make chili with. Just cube it up and add it in.

If you search my posts in the thread I know I have posted once or twice of my chili with brisket in it.

# ? Jul 12, 2018 15:59

The Something Awful Forums > Discussion > Goons with Spoons > Slow Smoking Meat: I'm a Microbiologist, Dumbass.

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