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Let it rest a bit.
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Jun 14, 2019 20:00
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Also let it cool on cookie sheet after you shred. Putting many pounds of 190° eat in a fridge isn't the wisest move.
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Jun 14, 2019 20:30
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Sorry for the miscommunication, I was phoneposting in between doing other stuff. In my mind, the resting was implied. Anyway, it may be a moot point. I checked the temp about half an hour ago, and it was already at 150F. It may hit 195-205 earlier than midnight. I think I'm going to follow this here: https://amazingribs.com/more-technique-and-science/more-cooking-science/cook-today-serve-tomorrow-wozniak-way Basically, remove from grill when it hits 195-205, wrap tightly, put in a bag, toss in a ice filled cooler until it drops to the 40s. Refrigerate. Tomorrow afternoon, reheat in a 225F oven still wrapped in foil with some liquid to keep it moist. Probably some stock or whiskey. Looks like I need to heat it back to at least 160F, too.
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Jun 14, 2019 20:35
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QuarkMartial posted:Anyway, it may be a moot point. I checked the temp about half an hour ago, and it was already at 150F. It may hit 195-205 earlier than midnight. This is what everyone thinks... it's not going finish until 1am now that you've said this.
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Jun 14, 2019 20:39
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tater_salad posted:This is what everyone thinks... Shh... It's all part of my ploy to have the BBQ gods make it take all the way until 10am tomorrow...
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Jun 14, 2019 20:43
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QuarkMartial posted:
Sorry dude but now the smoker gods are aware of you and they will be sure to prove you wrong. Fake edit: tater_salad posted:This is what everyone thinks... Lol Real edit: QuarkMartial posted:Shh... It's all part of my ploy to have the BBQ gods make it take all the way until 10am tomorrow... 
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Jun 14, 2019 20:45
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1am Saturday morning.
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Jun 14, 2019 20:46
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C-Bangin' it 
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Look, it heard us. Smoker dropped to 225F and the internal temp dropped to 141F.
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Jun 14, 2019 21:46
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The smokers gone endothermic!
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Jun 14, 2019 22:22
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This was my set up earlier: https://www.instagram.com/p/BysarrvgrCG/ I really want to like this smoker, mainly because my dad gave it to me, and it's got a lot of promise.... but it does not bring me joy. The bottom is entirely open. There's no way to control the air intake, which is bad when all your coals ignite at once due to, uh, not putting your chips in correctly. It also uses charcoal like crazy! I've used all of a small bag and I've really struggled keeping the temp at 225. It's spent a lot of time in the 200 range. I'll try again with using a ring of charcoal in the bottom, as I think that'll have the best results, but for now I've pulled my butt off the smoker, wrapped it, and put it in a 225F oven to finish.
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Jun 15, 2019 01:36
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Bloomberg: Why Brisket is More Expensive Than Everquote:Normally with brisket, “99% of people are going to screw it up,” says Shane Miller, senior vice president of beef enterprise at Tyson Foods Inc. “But if you get a pellet smoker, you’re a hero.” The company recently reintroduced the cut to its customers and found willing takers in retailers such as Walmart Inc.
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Jun 15, 2019 02:19
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It hit 195F right around 11pm. It's resting on the counter now, and after about an hour's rest I'll give it the ol' icebath and get ready for tomorrow.
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Jun 15, 2019 05:42
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QuarkMartial posted:This was my set up earlier: https://www.instagram.com/p/BysarrvgrCG/ Look up ECB mods.
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Jun 15, 2019 05:54
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QuarkMartial posted:It hit 195F right around 11pm. It's resting on the counter now, and after about an hour's rest I'll give it the ol' icebath and get ready for tomorrow. I've never let my pork butts hit 195 because I'm usually making it for the next day and I just pull at 5-6 hrs when the ribs i'm going to eat that day are done. That way I don't have a lot of clean up late at night or have to wake up at 4am to have a chance of making dinner. I just don't see the point of cooking it to tenderness if you aren't planning on eating it that day and are just going to crock pot it the next day.
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Jun 15, 2019 09:52
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I blame Arby's for buying them all.
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Jun 15, 2019 20:32
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Butt's in the oven. Decided to reheat at 350F. Several places I looked said that lower temperatures (save for maybe 325) wouldn't get the inside hot enough quickly to avoid the danger zone. Tossed in some pineapple juice and whiskey and am taking it to 165.
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Jun 15, 2019 21:20
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 Pork shoulder on the weber kettle. Lately I've been going quite a bit higher on temps than most people, very pleased with the results.
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Jun 15, 2019 22:02
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revmoo posted:
Go on...
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Jun 15, 2019 22:09
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Dumping out the data and running AVERAGE() in excel I get 346
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Jun 15, 2019 22:27
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I ended up getting this for Father's Day partially from my wife and mostly from myself. I put it together yesterday and fired it up. I set it at 450 just to do some quick burgers for dinner, but the temperature kept climbing and fluctuating a bit. I was worried that something was wrong, and began reading horrific stories a few people who had bad or misconfigured temperature controllers. I was ready to call technical support this morning but decided to do another dry run. It's held 225 even for over an hour, and independent oven thermometer tests across the cooking surface show that it is consistent throughout. This is good enough for me and I'm going to get after it tomorrow.  Only complaint is that the front tray got pretty hot yesterday. Seems to only be an issue at very high grilling temperature though.
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Jun 15, 2019 22:43
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No comment on the smoker, but in my eyes you have a drat nice patio.
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Jun 15, 2019 22:54
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https://photos.app.goo.gl/iwz6TntjCYQptPFR9 I need to try and remember to keep taking pics. This is chuck roast on the 22 and crab cakes and apple pie on the woodwind. It was a chill cook, the roast was are up quick.
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Jun 16, 2019 04:08
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BBQ turned out great. Planning to make the leftovers into carnitas. https://www.instagram.com/p/Byv5e9PnQK8/
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Jun 16, 2019 05:23
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Today for Father’s Day, my dad got: Freshly smoked homemade bacon    And two tomahawk ribeyes     Steak butter made with garlic, parsley, and cambozola cheese. Baked potato topped with sour cream, bacon bits, colby jack cheese, and the aforementioned steak butter. P good day
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Jun 17, 2019 02:58
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Beautiful steak, cooked perfect, not a tomahawk.
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Jun 17, 2019 04:18
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Tomahawk bone has to be obnoxiously long to the point where it makes cooking difficult. This isn't long enough for a tomahawk. Set the grill to 180 degrees, took just under 2 hours to get to mid-rare on the probe.  Let it rest and turned the grill up to 600 and opened the flame gates. Took about 20 minutes to get there, which is longer than I wanted to wait. That's a bit more intense than I was expecting.  Looks good.  A little bit over what I usually go for, but it was great. I'll get it dialed in.  This grill is cheating.
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Jun 17, 2019 04:57
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Anyone try loading rounds of pellets into the chips loader on an MES? Curious to try a smoke without my AMNPS. I always have issues with it staying out due to my elevation. My current setup has a computer fan blowing into the chip loader to get better airflow.
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Jun 17, 2019 05:17
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First world problem: Trying to unload new ceramic cooker egg from back of truck. Hopefully I hear back shortly on how I will handle said problem.
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Jun 18, 2019 15:47
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Made those pork belly burnt ends on Father's Day and while they're tasty they're also... a lot. Will probably freeze most of it for chopping and adding to my BBQ beans in lieu of the usual brisket + bacon combo. I think I'll try it with a shoulder next time, the belly was just too heavy to eat more than like 3 pieces in a sitting.
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Jun 18, 2019 16:54
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Colostomy Bag posted:First world problem: Trying to unload new ceramic cooker egg from back of truck. Dig a loading dock 
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Jun 18, 2019 17:18
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Colostomy Bag posted:First world problem: Trying to unload new ceramic cooker egg from back of truck. 
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Jun 18, 2019 17:39
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Colostomy Bag posted:First world problem: Trying to unload new ceramic cooker egg from back of truck. I just got one of these to replace my old gas grill + WSM, and it's fantastic.
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Jun 18, 2019 19:34
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Chemmy posted:Beautiful steak, cooked perfect, not a tomahawk. The store I got them from had them marked as “cowboy ribeyes”. Why they cut off the bones I have no idea, but that was the only way they sold them.
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Jun 18, 2019 22:57
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I. M. Gei posted:The store I got them from had them marked as “cowboy ribeyes”. Why they cut off the bones I have no idea, but that was the only way they sold them. A ribeye is a ribeye is a ribeye. A tomahawk ribeye is different in that it cost more because you have a ton more bone weight which adds nothing but makes it harder to grill. A cowboy ribeye is assumed to be just a larger/thicker cut ribeye. Ribeye.
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Jun 19, 2019 13:48
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Infinite Karma posted:FYI, you also need to lift + place these on to the stand/legs once the box is opened.  The eagle has landed Bribed my son to come over to help unload it by serving dinner which was sous vide filet mignons. Three of us were able to man handle it into the stand. But holy hell, don't want to do that again. A very very stressful few moments. Funny thing was all three of us were trying to come up with the best solution before we finally said screw it and went ahead. Now I get to learn the vent settings.
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Jun 19, 2019 14:35
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I. M. Gei posted:Today for Father’s Day, my dad got: I. M. Gei posted:Pork belly burnt ends Absolutely killing it man. I imagine that your dad is now quite satisfied with the purchase, and is glad that you got him onboard. Also, cowboy ribeye is a super thick ribeye, with or without the bone being cleaned up. Tomahawk is where they leave the bone cut super long, regardless of thickness, but it's usually cut to the same thickness as one bone itself. Sometimes you'll see a tomahawk suuuuuper thick though. Cowboy:  Tomahawk: 
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Jun 19, 2019 15:45
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That's some dummy thicc steaks, brah.
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Jun 19, 2019 15:53
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I would like tomahawk steaks a lot if not for what atothesquiz called out. It's usually the same cost per pound as other ribeyes, maybe like 5% cheaper depending on the butcher, so you are paying for a LOT of bone. I get it though, it takes time and effort to clean up the bone instead of just cutting it off, so it's the same cost for the butcher. I just hate paying for just the aesthetic.
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Jun 19, 2019 16:09
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There's literally no reason to pay for a tomahawk except for e-peen points when you post pictures. It's less meat for the same money and a pain in the dick to cook.
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Jun 19, 2019 16:12
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Buy a standing rib roast when they go on sale and cut your own steaks.
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Jun 19, 2019 16:17
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