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I love my MES 30" and my Fireboard. The fireboard has space for 6 probes, and also expansion for fan controllers if/when you move on to charcoal smokery. https://www.fireboard.com/ I've done several overnight and/or gone to work cooks, and can monitor remotely just peachy. These are my two longest cooks to date: https://share.fireboard.io/44C8D7 https://share.fireboard.io/211293
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Jan 8, 2019 21:11
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| # ? Jun 10, 2024 08:15 |
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I just smoked a slightly modified version of this and it was loving delicious. And by slightly modified, I mean the only thing I kept the same was the meat. My grocery store didn't have seasoned sausage meat, so I figured I'd get a bit creative. Instead of doing a rub I mixed the sausage meat with 1/4 cup of brown sugar, 1/2 an onion diced, 1/2 tsp of roasted garlic, summer savoury to taste, terryaki sauce to taste, and a couple drops of sesame oil. When I pressed it out on the bacon weave, I dusted the sausage with black pepper. I rolled up the weave and rubbed it with brown sugar and smoked it with hickory. I also cooked it a bit hotter to get it cooked in 2 hours, rather than 3. After the first hour, when I pulled it out to cover it in Bullseye Guinness.   It's fuckin good.
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Jan 10, 2019 00:46
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Ultimate Shrek Fan posted:It's fuckin good. We do these occasionally and love em. Sometimes we do a pork tenderloin inside as well. It's called "bacon dick" among my friends.
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Jan 10, 2019 03:14
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Ultimate Shrek Fan posted:I just smoked a slightly modified version of this and it was loving delicious. Looks a lot like those old "hot dog rollup" recipes that were a fad in GBS years and years ago. It was basically a hot dog/smoked sausage encased in breakfast sausage and bacon weave, and cooked on the grill. Of course, the recipes almost immediately lost any pretense of being appetizing and instead went for "hey, look how ridiculous we can make this!" Within days people were making these things the size of watermelons and racking up $100+ grocery bills. Bizarrely, these monstrosities were the catalyst that led to actual recipes being shared in GBS, which eventually led to the creation of GWS.
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Jan 10, 2019 14:10
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Ultimate Shrek Fan posted:I just smoked a slightly modified version of this and it was loving delicious. This looks great. I am going to have to try one of these soon. I am wondering about the bolded part above though. If you mixed it in with raw sausage how are you doing "to taste"? I hope you are not tasting raw sausage and bacon.
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Jan 10, 2019 15:19
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Dead Of Winter posted:Looks a lot like those old "hot dog rollup" recipes that were a fad in GBS years and years ago. It was basically a hot dog/smoked sausage encased in breakfast sausage and bacon weave, and cooked on the grill. There is a guy on a local BBQ facebook group that does up the most ludicrous "things on a bun" and takes glamour shots of them to post. Good photography but each and every one of his creations looks like poo poo piled on different poo poo, wrapped on other poo poo, smothered in poo poo cheese. About as appetizing as grabbing a chunk of the fatburg in England's sewers and mashing it onto a bun. The longer I go on doing smoked stuff, the simpler I am trying to make them so that you can actually taste the individual product. In regard to the "fatties" that I see people making, I would sooner just cook up a whole pack of quality bacon and munch on it with a couple dipping eggs.
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Jan 10, 2019 16:58
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Hasselblad posted:The longer I go on doing smoked stuff, the simpler I am trying to make them so that you can actually taste the individual product. Totally agree. About the only thing I smoke that isn’t a decision of protein + seasoning + wood choice is stuffed peppers.
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Jan 10, 2019 17:58
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Agreed. It's fun to see crazy stuff but there is a beauty in being simple.
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Jan 10, 2019 18:37
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C-Bangin' it 
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Ultimate Shrek Fan posted:I just smoked a slightly modified version of this and it was loving delicious. I've done that with homemade rub, a bulk andouille from a local meat guy, and Stubbs BBQ and it's amazing.
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Jan 10, 2019 19:24
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Colostomy Bag posted:Agreed. It's fun to see crazy stuff but there is a beauty in being simple. Here's the thing. Bacon is at the top of the food pyramid. If one feels they need to wrap food in it in order to make it palatable, then they are a terrible person. (Not you, Colostomy Bag, those other people) HOWEVER: Bacon brittle is good Bacon Apple crisp is good Bacon, Banana and Peanut Butter smammich is good
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Jan 10, 2019 19:53
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Ultimate Shrek Fan posted:I just smoked a slightly modified version of this and it was loving delicious. That looks loving amazing and I "would" the gently caress out of it, and thank god you did it with actual spices instead of the actual metric tons of pre-mixed storebought rub that they took in the recipe up there. That poo poo is giving me a glutamate-seizure through the screen.
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Jan 10, 2019 20:07
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Hasselblad posted:Here's the thing. Bacon is at the top of the food pyramid. If one feels they need to wrap food in it in order to make it palatable, then they are a terrible person. Appreciate the kind words. Thank you bacon-goon.
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Jan 10, 2019 21:13
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Trastion posted:This looks great. I am going to have to try one of these soon. I am wondering about the bolded part above though. If you mixed it in with raw sausage how are you doing "to taste"? I hope you are not tasting raw sausage and bacon. No, not literal taste in this case, lol. But you know, enough of your favourite sauces/spices to get the desired taste. Dead Of Winter posted:Looks a lot like those old "hot dog rollup" recipes that were a fad in GBS years and years ago. It was basically a hot dog/smoked sausage encased in breakfast sausage and bacon weave, and cooked on the grill. Dear god, the meat for that cost me like 6 dollars, how the hell were people spending 100+ on these??
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Jan 10, 2019 21:19
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Trastion posted:This looks great. I am going to have to try one of these soon. I am wondering about the bolded part above though. If you mixed it in with raw sausage how are you doing "to taste"? I hope you are not tasting raw sausage and bacon. You can (and should) season the sausage, then fry up a small sample of sausage to taste. Takes only a minute or two.
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Jan 10, 2019 21:30
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Ultimate Shrek Fan posted:Dear god, the meat for that cost me like 6 dollars, how the hell were people spending 100+ on these?? Well, that figure was mostly conjecture on my part, but yours looks like something a reasonably sized group of people could feasibly eat, not some proto-Epic Meal Time abomination. I mean, things like ground beef, sausage, and bacon can't be cheap if you're deliberately smooshing pounds upon pounds of them into an oblong for the sake of Internet comedy.
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Jan 10, 2019 23:46
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DCs first snow of the year, government is a mess, so I figured I would try another brisket. 
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Jan 13, 2019 16:44
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Mercury Ballistic posted:DCs first snow of the year, government is a mess, so I figured I would try another brisket. You are a good person.
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Jan 13, 2019 16:58
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Just pulled the trigger on a PartyQ controller. Ebates (cashback referral site) has a thing on this weekend for 8% back on all Amazon orders. I was on the fence and that was enough to push me over. I went with the PartyQ since I usually do one or two 'away' smokes a year, and the portability will be nice.
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Jan 13, 2019 18:07
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Meat was at 202f at about 2 pm. Eating it now.
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Jan 13, 2019 23:26
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Noice!
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Jan 14, 2019 11:23
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Mercury Ballistic posted:Meat was at 202f at about 2 pm. Eating it now. That there is one crisp as gently caress smoke ring, drat.
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Jan 14, 2019 17:49
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I think that demarcation may have something to do with moving the meat from the smoker to my oven and wrapping it in butcher paper when it hit the stall. It probably should have cooked a bit longer, and I went by temp vs the poke test which was a mistake, but eh, this was my second brisket and it was still good.
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Jan 14, 2019 18:20
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That smoke ring is the color of pastrami, looks super appealing. Nice job!
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Jan 14, 2019 21:53
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I made ribs with my new mes30 and it was pretty good. Now I need a cover for the thing with the cold smoker attached to it? Any suggestions?
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Jan 14, 2019 23:58
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TheReverend posted:I made ribs with my new mes30 and it was pretty good. Return the cold smoker attachment and get a pellet tube, which just goes on the floor of the smoker and produces much more smoke for cheap
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Jan 15, 2019 14:31
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TheReverend posted:I made ribs with my new mes30 and it was pretty good. This is what I use and it's worked fine. Masterbuilt 30-Inch Electric Smoker Cover https://www.amazon.com/dp/B002VZZ1W4/ref=cm_sw_r_cp_api_i_RDEpCb2AAR6PS Amazon has lots of options.
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Jan 15, 2019 15:00
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I use that same cover. Use a bungie to secure it if you live somewhere windy. It fits well but there's nothing holding it down and I lost one to wind.
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Jan 15, 2019 15:11
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Alright I'm gonna try a brisket tomorrow for MLK day so let me know if this sounds stupid and what I need to do to fix it. First thing: I hosed up probably and got a 4 lb flat brisket. It's a little on the thinner side too IMO. Oh well. - Inject with beef broth. Apply dry rub - Smoke with hickory at 215 F till thing reaches ~160 F. - Wrap in foil with a little beer or apple juice until it reaches 200 F - Wait half an hour (still wrapped in foil) - Eat? Does that sound about right ?
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Jan 21, 2019 04:36
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I've had good experiences (which I'm happy for the thread to dissuade me of if necessary) doing thin/lean brisket flats hot and fast. Smoking at 275F-300F, it's been less dry for me by the time it got to 195+. I wouldn't add any liquid when foiling, either, but generally that plan is probably good. Flats are hard, I still haven't perfected the technique either.
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Jan 21, 2019 07:02
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Infinite Karma posted:I've had good experiences (which I'm happy for the thread to dissuade me of if necessary) doing thin/lean brisket flats hot and fast. Smoking at 275F-300F, it's been less dry for me by the time it got to 195+. http://www.slapyodaddybbq.com/2013/09/slap-yo-daddy-texas-style-beef-brisket/ I've had good luck following this with various tweaks, including running it a little hotter. I have also had success wrapping in foil and adding beef consomme to the wrap in place of other liquids. For me the real key is cooking it until probe-tender and only using the final temp as a guide. Also letting it rest. I tend to wrap it with liquid if I am unable to spray while cooking and it turns out great either way. I'm cooking on a pellet smoker so your experience might be different with different equipment.
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Jan 21, 2019 07:39
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I would omit the liquids when wrapping and let it rest longer than 30 minutes (I would give it at least an hour, two if you can resist temptation and also keep the temp up). Liquid when wrapping tends to give it a steamed texture and sacrifices the bark in favor of a quicker cook. You'll power past the stall when wrapping even without the liquid.
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Jan 21, 2019 14:47
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Yeah I want a good crust I'll avoid the liquid in the foil.
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Jan 21, 2019 15:22
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Also, go by the poke test, not the temp.
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Jan 21, 2019 17:18
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Posting to say that wrapping baby back ribs in foil is a loving pain in my rear end. I’ve got 3 racks on the smoker right now doing 2-1-1 and each rack took me 2 attempts to wrap because no matter how gently or loosely I folded, holes kept forming in the bottoms causing juices to leak and spill everywhere so I had to rewrap them from scratch and it was annoying as gently caress and took loving forever. Wrapping ribs should not be hard. I know that. The liquid in the foil is supposed to help the meat cook though, so I couldn’t afford to have those holes. What the gently caress am I doing wrong?
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Jan 21, 2019 23:46
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I. M. Gei posted:Posting to say that wrapping baby back ribs in foil is a loving pain in my rear end. I’ve got 3 racks on the smoker right now doing 2-1-1 and each rack took me 2 attempts to wrap because no matter how gently or loosely I folded, holes kept forming in the bottoms causing juices to leak and spill everywhere so I had to rewrap them from scratch and it was annoying as gently caress and took loving forever. Pushing too hard? Using foil that’s too thin? Use heavy duty foil and apply two layers of it. Should be fine.
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Jan 21, 2019 23:51
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https://smile.amazon.com/gp/product/B06XCCQ9K4/ This stuff isn't magic, but it's a nice alternative to foil. It's almost impossible to accidentally poke a hole in, and it lets the moisture escape (reducing the "boiled" texture and saving more of the bark) while still doing the good of a normal wrap.
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Jan 21, 2019 23:55
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Infinite Karma posted:https://smile.amazon.com/gp/product/B06XCCQ9K4/ Been using this as well and I highly recommend it.
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Jan 22, 2019 00:05
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Use heavy duty, and use 18" foil. I once tried wrapping ribs with 12" and it was not a good experience. 
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Jan 22, 2019 00:07
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arisu posted:Use heavy duty, and use 18" foil. I once tried wrapping ribs with 12" and it was not a good experience. This. I'll use cheap dollar store stuff for most things in the kitchen (i.e. lining pans), but for anything BBQ related i use the heavy duty, name brand, 18" wide stuff.
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Jan 22, 2019 01:11
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I wouldn’t worry too much about the liquid leaking out from the holes. It’s already out of the meat, so it’s not going to help the final product and as long as we’re not talking about multiple fist-sized holes I wouldn’t expect it to affect the effectiveness of the crutch. (I don’t crutch very often, but I do wrap with kraft paper or whatever for keeping stuff warm; unwaxed butcher paper basically. I’ve never had anything poke through that I can recall.)
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Jan 22, 2019 01:44
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