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Jan posted:Woke up at 4 AM to start a brisket -- only a partial cut which I'm too new to tell whether it's the flat or the point. I guess that wasn't necessary, because it hit 150F 3 hours later, I wrapped it 1 hour after that and now it's nearing the 190-200F range 3 hours after that. I was expecting a 12-15 hour job, not 7-8! Larrymer posted:Looks like a flat, they're usually more lean but still can have a fat cap on the other side. I've also never seen a point sold by itself. Only flats and full packers. That's fuckin' weird man. Gun to my head, I would say it's a SUPER trimmed packer with half of the flat cut off for some inexplicable reason.
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Jul 30, 2018 01:55
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Yeah someone took a flat off of that.
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Jul 30, 2018 02:10
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When they start breaking down packers at retail like that, doesn't the (trimmed) point usually end up as ground beef with a proud BRISKET label? That's what I had guessed from looking at the styrofoam-and-plastic-wrap selection at HEBs around Austin. Just in re: why you see flats but not points alone.
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Jul 30, 2018 02:19
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Doom Rooster posted:That's fuckin' weird man. Gun to my head, I would say it's a SUPER trimmed packer with half of the flat cut off for some inexplicable reason. Yeah, some context -- as we were checking out, the cashier asked us if we were the ones who had called in for a brisket. (We weren't.) Since this was a gourmet kind of deli with a butcher counter and not Costco where it's all-or-nothing, I suspect that whoever had booked the brisket had already come and asked for just the point. That left us with just the flat, which was still more than we cared for in a first attempt, so we asked for that to be split up. With a bit more planning, we could've gotten a full packer for the price of that hunk (11$/lb).  It was pretty great, though. If the flat is supposed to be the cheap/boring part, I ain't even mad. The Traeger continues to provide mindless, easy smoking. Since we don't have a cooler to hold the meat, I ended up stashing it in our instant pot and turning on Keep Warm whenever it threatened to dip below 140F.  Was too busy running around to line up 3 different sides so I forgot to take a picture while it was still freshly carved: 
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Jul 30, 2018 05:37
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Dr. Gitmo Moneyson posted:I wanted to smoke it at 350° so the skin would crisp up, but the Egg never really got above 320° probably because I forgot to clean out the ash beforehand. Still came out pretty good... maybe a little underdone cuz Dad insisted on pulling it at 166° for some reason, but good. Underdone? 165 is done by USDA standards. Chicken isn't like brisket or pork butt where you achieve benefits by going past the standard serving temps as you don't have the collagen to break down. With chicken you ideally want to cook to temp and get a crispy skin, and it appears you did both.
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Jul 30, 2018 11:56
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ada shatan posted:Underdone? 165 is done by USDA standards. Chicken isn't like brisket or pork butt where you achieve benefits by going past the standard serving temps as you don't have the collagen to break down. With chicken you ideally want to cook to temp and get a crispy skin, and it appears you did both. Was gonna say this. Your dad was right to pull it. Nothing is worse than dried out chicken cooked to like 190. Also, you can try spatchcocking it next time if you want to get a more even cook.
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Jul 30, 2018 16:33
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Doom Rooster posted:That's fuckin' weird man. Gun to my head, I would say it's a SUPER trimmed packer with half of the flat cut off for some inexplicable reason. I'd buy that explanation, too. Looking at his finished product pic I'd say it's a flat though. 
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Jul 30, 2018 17:33
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ada shatan posted:Underdone? 165 is done by USDA standards. Chicken isn't like brisket or pork butt where you achieve benefits by going past the standard serving temps as you don't have the collagen to break down. With chicken you ideally want to cook to temp and get a crispy skin, and it appears you did both. Oh, okay great. Thanks for telling me.  Steak pics coming up.
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Jul 30, 2018 21:19
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RisqueBarber posted:Was gonna say this. Yep, millions of Thanksgiving dinners are ruined from this. Countless pork chops, steaks, chickens, etc. Everyone is amazed when we host Thanksgiving. "My god, how did you get this so moist?" The response: "Throw out the instructions."
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Jul 31, 2018 17:57
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C-Bangin' it 
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Has anybody in this thread ever tried one of these automatic grill grate cleaner things (or something like it)? Do they work at all? I’m not thinking about getting one, I’m just curious if they work or not (I’m assuming no).
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Aug 1, 2018 00:08
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The videos in the ad itself make it look like it doesn't work for poo poo, and in addition, deposits vast amounts of those tiny metal shavings on the grates. Those can then attach themselves to food and cause serious health issues if eaten, which is why you shouldn't use any if those cheap grill brushes that use those as the primary abrasive.
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Aug 1, 2018 00:16
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The best grill grate cleaner is the relentless assault of purifying flame.
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Aug 1, 2018 00:24
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I am a lazy piece of poo poo. I desperately want a roomba. I can't really afford it, but I pay for people to come clean my house. I will circle a parking lot at least twice looking for a close parking spot. I setup a drip irrigation system not at all because it's better at wasting less water, but because turning the oscillating sprinkler twice to cover my garden was annoying... Yet even I cannot understand how anyone could actually want that. Get the grill as hot as you can, close the lid, wait 5 minutes. Anything that is not vaporized will come off with 1-2 halfhearted scrubs of a brush. Like, I can clean the entire grate of my Weber 22.5 in easily under 10 seconds.
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Aug 1, 2018 01:59
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Is there any literature on adding smoke to stews/chilis/whatever you're braising? I made green chili this weekend on my kettle and added some smoke and it turned out great. The meat was pork shoulder that I cubed. Not getting much when I try googling it though other than the odd forums post, though, most of the recipes I'm seeing for smoked stews smoke the meat first, then put it in a pot/slowcooker to finish. Does smoke effectively penetrate into the liquid and effect the flavour? It seems like it did to me, but I ain't an expert. I just winged the whole process cause I was using the grill to roast chilis and then figured since the recipe was for 3-4 hours at 225 in the oven and I was using a BBQ safe cast iron dutch oven anyways I might as well give it a shot on the grill with some maplewood. The pork that was above the liquid got a nice little pink hue to it. Should I have smoked all the pork first, then braised it off the smoker (like most recipes seem to do)? I mean obviously what I did was feasible cause it tastes mad good  . But I'm curious if there's a recommended way of doing it.
CRISPYBABY fucked around with this message at 04:02 on Aug 1, 2018 |
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Aug 1, 2018 03:47
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I'd guess that you'd get the most smoked flavor by doing the meat for a couple hours on the smoker first to get a good smoke ring/start on a good bark, then cubing/ tossing it in your chili like normal and just cooking for a shorter time from there. The smoke on the outside of the meat should flavor the rest of the stuff I think. You could probably also just as a couple drops of high quality liquid smoke too.
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Aug 1, 2018 13:57
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You could also place the whole bowl of chili in a chafing dish under something else you happen to be smoking. It will catch a bunch of smoke and also some delicious drippings. Also, liquid smoke is terrible and should never be used ever
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Aug 1, 2018 14:48
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McSpankWich posted:Also, liquid smoke is terrible and should never be used ever This is so wrong. It's just smoke that's been captured through filtration. Don't be afraid of it.
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Aug 1, 2018 14:59
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The trouble is it's hard to find actual liquid smoke; I think Wright's is the only findable brand. Colgin's, which is the top brand, is all molasses, vinegar, coloring, salt, etc.
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Aug 1, 2018 16:04
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i like nice words
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Anne Whateley posted:The trouble is it's hard to find actual liquid smoke; I think Wright's is the only findable brand. Colgin's, which is the top brand, is all molasses, vinegar, coloring, salt, etc. https://www.amazon.com/Wrights-Natural-Hickory-Seasoning-Liquid/dp/B0023V2EWG/ Given how tiny an amount you need to get the flavor, this should last about loving forever. No ingredients but water and concentrated smoke. I do love the review comment that is just "makes smokey flavor. not my favorite." Like... what did you think it would taste like my dude?
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Aug 1, 2018 16:23
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Subjunctive posted:The best grill grate cleaner is the relentless assault of purifying flame. I like your style. Step one: Have propane tank. Grill size. Step two: Buy propane brush burner. Step three: Watch people freak out when you release the fury of a crapload of BTUs.
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Aug 1, 2018 16:34
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Gwaihir posted:https://www.amazon.com/Wrights-Natural-Hickory-Seasoning-Liquid/dp/B0023V2EWG/ Maybe he tried to use it as vape juice
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Aug 1, 2018 16:41
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I just open all the vents and close the grill up after grilling to get the heat up a little more before it flames out, then soak the grates in water, or cover them in drenched paper towels/newspaper. poo poo wipes off like a charm with no hard abrasives whatsoever the next day. On my old Weber grate, I used to use some steel wool for nasty crusts, but made sure to spray them off well afterwards. For my ceramic-treated grates on the off-set stickburner, that'd be a no-go due to the coating, but nothing really stuck to those either way.
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Aug 1, 2018 16:41
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Anne Whateley posted:The trouble is it's hard to find actual liquid smoke; I think Wright's is the only findable brand. Colgin's, which is the top brand, is all molasses, vinegar, coloring, salt, etc. The primary ingredient in Colgin is mesquite smoke.
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Aug 1, 2018 17:24
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Sorry for the imprecision, I should have said Colgin's features heavily and tastes of molasses, vinegar, coloring, salt, etc. It also includes water and "Natural _______ Smoke Flavor" so technically, yes, it is not all non-smoke ingredients, just mostly.
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Aug 1, 2018 17:52
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Has anyone tried making their own liquid smoke, or their own smoked seasonings?
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Aug 2, 2018 00:47
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baquerd posted:Has anyone tried making their own liquid smoke, or their own smoked seasonings? trying to make your own liquid smoke would probably be a pain in the rear end but smoking seasonings is pretty easy. people were talking about having smoked salt before.
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Aug 2, 2018 00:57
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baquerd posted:Has anyone tried making their own liquid smoke, or their own smoked seasonings? Serious Eats did an episode on making liquid smoke but I've never tried it.
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Aug 2, 2018 01:11
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I want to make some smoked paprika. It's just the thing for putting in a rub when i have to do ribs in a pressure cooker. Speaking of rubs, I've tried using celery salt in my last two rubs and was pleasantly surprised. It certainly adds another layer to the flavours without being overpowering.
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Aug 2, 2018 01:39
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Celery seed is a strong play, indeed.
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Aug 2, 2018 01:44
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Has nothing to do with anything but last time I had smoke rolling I split some jalapeños and banana peppers down the center and put them in for about half an hour or so. They were delicious in Pico de gallo.
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Aug 2, 2018 01:53
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wormil posted:Has nothing to do with anything but last time I had smoke rolling I split some jalapeños and banana peppers down the center and put them in for about half an hour or so. They were delicious in Pico de gallo. Do the same with the jalapeños, tomatillos, and an onion and you'll have a bitchin salsa verde I bet.
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Aug 2, 2018 05:08
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QuarkMartial posted:Do the same with the jalapeños, tomatillos, and an onion and you'll have a bitchin salsa verde I bet. That's a great idea. I don't care much for store bought salsa verde but I've never made it at home, my wife loves it though.
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Aug 2, 2018 06:18
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Smoked pico de gallo was a revelation for me. It's one of those things that doesn't take up too much space and makes for a great mid-smoke snack.
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Aug 2, 2018 12:31
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You can do all kinds of poo poo with smoked plants but this is my favorite so far:Tezcatlipoca posted:I have too many tomatoes and chilis to know what to do with so I made bbq tortilla soup. I rubbed the chicken in annatto, lime juice, garlic, salt and peanut oil. Basically conchinita pibil rub. I smoked that stuff, added it to several pasilla chilis and an ancho in the pot then poached it. When the chicken was right I took that out, blended it up and served. It was absurd.
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Aug 2, 2018 22:12
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wormil posted:That's a great idea. I don't care much for store bought salsa verde but I've never made it at home, my wife loves it though. I forgot the cilantro and lime and salt, but those are done to taste anyway. 12-14 tomatillos, an onion, and a jalapeño (or 3 or habaneros...), cilantro, lime, and salt, and I think that's it. Oh, and some olive oil, like a tablespoon or two.
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Aug 3, 2018 00:13
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 I picked up the Stouffer's frozen lasagna Would smoke it tonight. But plans made that impossible. Hopefully this weekend for those on the edge of your seat.
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Aug 3, 2018 19:39
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Colostomy Bag posted:
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Aug 3, 2018 19:50
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Yeah, I'm going in on this will a military mindset. First step is estimating cooking time. Anyone that has cooked these things in the past with an oven (god help you) know they take a lot longer. I got the smaller "family size" one that is 34 oz. Says about 65 minutes at 375. I was shooting for 275 temps so I'm thing 2:30 for the cook. Trying to figure out what rub to use.
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Aug 3, 2018 20:08
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Anyone that has a MES and an A-Maze-N that can give me pointers? I just got my A-Maze-N and the first two times it barely burned any pellets. I usually keep the top vent almost closed. Do I need to open that more or maybe pull the bottom normal load chute for wood chip out a bit to get more air flow?
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Aug 3, 2018 21:55
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Trastion posted:Anyone that has a MES and an A-Maze-N that can give me pointers? I just got my A-Maze-N and the first two times it barely burned any pellets. I usually keep the top vent almost closed. Do I need to open that more or maybe pull the bottom normal load chute for wood chip out a bit to get more air flow? I have both and this was exactly me. You are not letting the active flame on the pellets burn enough at the beginning. Whatever you use to light them, hold it UNDER the start until the top actually flames. Let that burn for a solid 5 minutes before you blow it out. If that doesn't work, your pellets may have gotten some moisture in them. The sides of the pellets should be smooth and glossy. If they've gotten moisture, they'll be dull and rough.
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Aug 3, 2018 22:11
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