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Isn't pork super cheap right now because of a surplus caused by trade embargo?
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May 1, 2019 19:08
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More rain coming this weekend... bummed.
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May 2, 2019 03:28
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Bloodfart McCoy posted:More rain coming this weekend... bummed. Just do what I do and put your grill under a patio cover.
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May 2, 2019 03:49
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Get a patio umbrella.
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May 2, 2019 07:09
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I just cut some holes in the sides of a plastic tupper ware container so it can vent the smoke and throw it on top over the smoker vent. Works fine if it isn't windy too (it always is).
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May 2, 2019 12:24
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Suburban Dad posted:I just cut some holes in the sides of a plastic tupper ware container so it can vent the smoke and throw it on top over the smoker vent. Works fine if it isn't windy too (it always is). I have a piece of 2x12 I set on top of my vent for when it rains. It smells nice. 
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May 2, 2019 15:19
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I throw a rack of ribs over the exhaust.
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May 2, 2019 18:20
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C-Bangin' it 
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Did ribs and a brisket saturday and sunday respectively. I've been smoking 100% with my weber kettle and liking it more each time. Couple notes: - The intake vent on the bottom is basically the gas pedal, the vent on top is the brake. Ideally you want the top vent as open as possible, though I find that halfway regulates temperature well for me. Once I'm into the groove, the top vent is full open and the bottom vent is closed or almost closed. I never open the bottom vent past more than half way unless I'm trying to ignite coals - I made note of the open, half open, and fully closed positions of the intake vent and then marked them with a sharpie. Makes it really really easy to adjust. I don't know why weber hasn't done this. Just two notches. - I'm using lump charcoal and putting it in a C on the hot half of the grill, and dropping hot coals at one end to start it off. This gives me 3-6 hours before a refill is needed and keeps the temps right. - The kettle is amazing. No really, The kettle is amazing. Now that I've dialed in my temp control, I'm able to smoke at the level that I used to pull off with my masterbuilt electric. I can't wait to smoke again with it. Also, I made the memphis dust rub from amazingribs and it's actually really solid. I somehow managed to have actual ginger powder in stock and I made the rosemary powder with rosemary from my garden. It's a super good rub. My only comment is that I added a bit of salt to it.
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May 6, 2019 22:57
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revmoo posted:- The intake vent on the bottom is basically the gas pedal, the vent on top is the brake. Ideally you want the top vent as open as possible, though I find that halfway regulates temperature well for me. Once I'm into the groove, the top vent is full open and the bottom vent is closed or almost closed. I never open the bottom vent past more than half way unless I'm trying to ignite coals Granted I'm new to smoking on my Weber, but wouldn't you want to keep the top vent somewhat closed to keep smoke in longer? Rather than going right out the vent?
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May 6, 2019 23:06
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My understanding is that you want a clean burn, which means evacuating the remnants of incomplete combustion. Just a theory as I'm still pretty new to BBQ. White smoke is bad, you want the thin blue smoke, and I think keeping the exhaust open helps with that. I definitely don't have a lack of smoke flavor in my food.
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May 6, 2019 23:27
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Dango Bango posted:Granted I'm new to smoking on my Weber, but wouldn't you want to keep the top vent somewhat closed to keep smoke in longer? Rather than going right out the vent? Not really no. You put your wood on one side of the kettle and the food and vent on the other, so the smoke has to travel a little. Holding smoke in your kettle can lead to a bitter flavor from creosote.
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May 7, 2019 11:08
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Subjunctive posted:I posted about it earlier in the thread, but my Smoke would give impossible readings after a little while (like 80F in a 300F smoker or boiling water), and replacing the probes didn’t fix it. I moved on. I was going to also post that I’ve had two Thermoworks products do this kind of thing, even after replacing the probes... their old probe leave-in thermometer reader and a dual thermocouple professional temp reader. I’m glad people are happy with theirs but I wouldn’t get one after spending on those. The thermapen seems to be fine though.
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May 7, 2019 11:31
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Picked up some pork belly. I know I want to smoke it but I don't want to really bother with curing or brining. Is it possible to make actual breakfast bacon or is curing or other steps required?
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May 11, 2019 17:04
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revmoo posted:Picked up some pork belly. I know I want to smoke it but I don't want to really bother with curing or brining. What makes bacon ‘bacon’ is the cure. To get that flavor you need some nitrates in there.
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May 11, 2019 18:22
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Bummer ok. So I want to put it on tomorrow for 6ish hours and serve it sliced. Can I treat it like brisket or do I need do change things up?
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May 11, 2019 21:38
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Do this with your pork belly https://www.youtube.com/watch?v=nL82hlORY-k
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May 11, 2019 22:21
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If I can't come up with a better recipe I will, but I'm already doing brisket burnt ends tomorrow so I don't really need 2 varieties.
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May 11, 2019 22:26
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arisu posted:Do this with your pork belly I wanna do this and put it in baked beans
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May 12, 2019 03:19
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I've had em before. They're good, but you don't "feel good" eating them because they're so goddamn fatty. Just feels wrong lol.
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May 12, 2019 03:31
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If I want to cook pork ribs low and slow tomorrow, what's the best temp to start at?
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May 12, 2019 03:36
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I always aim for 225-250 when doing spare ribs. If you go on the higher end I'd hit them with a spritz every hourish or so.
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May 12, 2019 03:51
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Spiggy posted:I always aim for 225-250 when doing spare ribs. If you go on the higher end I'd hit them with a spritz every hourish or so. Yeah I do 225 for pork ribs, 3 hours uncovered, 2 hours wrapped and 30 minutes on the grill at a low temp to caramelize the sauce
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May 13, 2019 02:19
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I got an XL Ceramic Komodo Grill and then it's just been a week+ of rain straight. Come on weather cooperate so I can make a buttload of meat please edit: The first thing I'm going to do is a brisket though; anyone got a rub they really, really like that I can steal? edit2: I'm finding cook times all over the place; can anyone ballpark what I should be expecting at a 225F cook? I'm seeing anything from 1hr/lb to 2hrs+/lb. Just looking for some anecdotes so I can at least ballpark when I start a first attempt Walked fucked around with this message at 18:46 on May 13, 2019 |
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May 13, 2019 18:24
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Walked posted:I got an XL Ceramic Komodo Grill and then it's just been a week+ of rain straight. For rub, S&P is the choice for me. Just equal parts of each, ideally using fresh medium ground pepper.
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May 13, 2019 20:18
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Walked posted:I got an XL Ceramic Komodo Grill and then it's just been a week+ of rain straight. Cooking brisket always takes 25-50% more time than you budgeted, no matter how generously you budget time.
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May 13, 2019 20:35
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xsf421 posted:Cooking brisket always takes 25-50% more time than you budgeted, no matter how generously you budget time. Constant of the universe right here.
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May 13, 2019 21:44
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xsf421 posted:Cooking brisket always takes 25-50% more time than you budgeted, no matter how generously you budget time. Except the times it takes 4 hours less and you have to rush it into towels and a cooler until the earliest you can possibly serve dinner.
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May 13, 2019 23:04
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After my pulled pork was such a hit, i'm being asked to do another! which is great however I don't want to have to get up early the day of the party so I was thinking of doing the pork a day before. I've been reading on line and it seems people are keeping the pork together, letting it rest on the counter then putting it back in the fridge, reheating then shreading. Is this about the sequence of events I should shoot for? I don't want to keep the pork in the danger zone by just tossing it in the fridge after resting, how long should I budget before it goes in over night, if it even should do that?
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May 13, 2019 23:49
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Twlight posted:After my pulled pork was such a hit, i'm being asked to do another! which is great however I don't want to have to get up early the day of the party so I was thinking of doing the pork a day before. I've been reading on line and it seems people are keeping the pork together, letting it rest on the counter then putting it back in the fridge, reheating then shreading. Is this about the sequence of events I should shoot for? I don't want to keep the pork in the danger zone by just tossing it in the fridge after resting, how long should I budget before it goes in over night, if it even should do that? You could cook, shred, reserve the fat and juices, then refrigerate overnight. Next day before party time, re-melt the fat and drizzle it over the shredded pork then put the entire platter of it under the broiler and turn it in to carnitas. Not strictly classic pulled pork, but still really really delicious. Gwaihir fucked around with this message at 00:38 on May 14, 2019 |
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May 14, 2019 00:35
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I don't think it will shred nicely once reheated. I would rest, shred, then cool the day before and then reheat the next day in a crock pot. You can keep the meat moist during the reheating by stirring in some apple juice. When I do a bunch of meat, like 6 or 8 butts, I'll pull them one at a time and spread it out on a cookie sheet to cool before I vacuum seal and freeze. I don't want to have a huge pile of meat sitting in the fridge and possibly have the middle of the meat stay in the danger zone for too long.
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May 14, 2019 02:22
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Yeah don't store then pull. Most often I do my butts the day before. Shred & cool on cookie sheet for a little bit then toss it in the fridge for the next day. Next day I fire up the crock pot and simmer it up.
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May 14, 2019 16:35
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Thanks for the advice everyone! shredding it the night before will make everything simple, and I can split the butt in two, some broiled for some crispy ends, and some just juicy. E: I don't have a crock pot but the juices in some aluminium pans should keep it moist enough, especially with saving the drippings.
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May 14, 2019 16:37
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Went and bought a 6lb brisket. So my math at 225F says 1:15/lb so roughly 7hrs (+ buncha time because everyone says so) I normally eat dinner 5-530 (fuckin kids man) I wake up 530ish normally. I am thinking about firing this up shortly after my morning routine; trying to get it on the Komodo by 630 - 7am which puts +7hrs at 1:30 - 2pm, so I'd have 3hrs of leeway until 5pm. Is this a realistic timeframe? Am I being too optimisic? Should I plan to start this sooner / earlier in the day?
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May 14, 2019 16:59
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Sounds like a flat? Just put it in early and rest it more of needed. For full packers, the night before always works out better for me.
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May 14, 2019 17:03
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That's probably enough time. Plan for an hour to get the smoker prepped and up to temp, and to season and trim the brisket before it makes it on the fire, but for a 6lb, that should be good. Make sure you put enough coals to burn all day though, if you have to refill, you'll lose a lot of time.
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May 14, 2019 17:05
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Walked posted:Went and bought a 6lb brisket. I think that's plenty, especially if you wrap it when it hits the stall (You definitely should, either butcher paper or foil). Without a wrap you might bump up against time limits, or end up not having enough resting time. Or, worse, do the thing I've done more than once and get super impatient then start carving before there's a chance for a proper rest and it doesn't end up as tender as you wanted  But yeah, pull at 203+ and enjoyyyyy
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May 14, 2019 17:08
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Sweet; thanks guys. I'll fire up the komodo at 530 when I get up so it comes up to temp; hit the gym; pop everything on by 630-7am and wrap when it stalls. Super hyped for this. I fuckin love brisket
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May 14, 2019 17:18
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I need to do a brisket soon. Brisket rules.
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May 14, 2019 18:35
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Brisket rules and takes so long. Last time I did a brisket for 6pm I think I got up at 5am to get it in smoker. I'd honestly get up early and put it in at 530am it's easier to store in a cooler wrapped in paper and a towel to keep the heat than it is to make it Cook more quicker. Any brisket I've done takes 12 hours.
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May 14, 2019 18:42
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 Brisket flat done in 5.5 hours. Hot and fast.
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May 14, 2019 18:54
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