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DiggityDoink posted:I've done it on a MES but those are stupid easy to get at a low enough temp for jerky, I pulled out the tube for chips and taped a computer style fan on the side and it ended up working almost exactly like a dehydrator. Interesting. Did you use something else for smoke?
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Jul 25, 2019 05:22
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Internet Explorer posted:Interesting. Did you use something else for smoke? Nah, I just loaded the chip tray beforehand instead of using the side chute to put in chips. Even when doing normal smoking, i forgo the chute and pull out the chip tray and just put chips in there when I'm checking on the meat. The chute is kinda dumb.
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Jul 25, 2019 09:47
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TheReverend posted:I wanna try to make burnt ends. Is grocery store flat sufficient for this ? Just do the pork belly burnt ends if you don't wanna do a full packer.
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Jul 25, 2019 17:10
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Can someone post the go to pork belly burnt ends recipe again? I still have half a pork belly flat in the freezer and think I might do that this weekend.
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Jul 25, 2019 19:31
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Trastion posted:Can someone post the go to pork belly burnt ends recipe again? I still have half a pork belly flat in the freezer and think I might do that this weekend. https://www.youtube.com/watch?v=nL82hlORY-k https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/ I cut the butter and extra sugar by about half, and thickend up the sauce real good. I added one spoonful (less than 1/8c) of the pork drippings/fat/braise liquid to the sauce for a bit of flavor.
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Jul 25, 2019 19:35
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Doing something new today: rubbing a pork shoulder with mustard (like bottled not powder) before applying the rub. Some blog said it helps the rub penetrate/stick better. I figure the worst that can happen is the pork BBQ tastes mustardy, which is not a big deal.
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Jul 26, 2019 16:56
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Annath posted:Doing something new today: rubbing a pork shoulder with mustard (like bottled not powder) before applying the rub. Some blog said it helps the rub penetrate/stick better. The worst will happen -- nothing in mustard is going to help it penetrate, and IME it doesn't stick any differently than with just water or oil -- but as you say it's a fine outcome.
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Jul 26, 2019 17:41
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Subjunctive posted:The worst will happen -- nothing in mustard is going to help it penetrate, and IME it doesn't stick any differently than with just water or oil -- but as you say it's a fine outcome. Kinda figured, but you never know what random blog might actually have some amazing tip unless you try it! Also smoking some baked beans to go with it; we're going on vacation tomorrow and nobody ever wants to cook dinner the first night so this way we'll have delicious food already made!
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Jul 26, 2019 17:59
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I tend to agree that mustard as a slather doesn't really help in any discernible way from what I can tell, but I've also never had anything wind up with the slightest hint of mustard afterwards either.
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Jul 26, 2019 19:29
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I'm a mustard rubber. But I do it just to give the brown sugar something hearty to hold on to.
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Jul 26, 2019 19:35
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Annath posted:Also smoking some baked beans to go with it; we're going on vacation tomorrow and nobody ever wants to cook dinner the first night so this way we'll have delicious food already made! I did the beer and BBQ YouTube kamado guys recipe and used tomato paste and they sucked, I'm retooling that recipe the most disappointed dish I've made so far. https://youtu.be/XunzW9FU3oc Pretty sure it was the paste that threw it off. Also I used more peppers and there was still no decernable heat.
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Jul 26, 2019 19:48
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El Jebus posted:I'm a mustard rubber. But I do it just to give the brown sugar something hearty to hold on to. ^^^ Yeahhhh buddy. This isn't a smoked brisket recipe, but it is ultra loving delicious and if you like brisket in any form you owe it to yourself to give this one a shot: https://www.seriouseats.com/recipes/2013/03/richard-blaiss-brisket-with-coriander-black-p.html
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Jul 26, 2019 20:20
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Gwaihir posted:^^^ Yeahhhh buddy. That looks fuckin delicious. I'll have to try that out next time I have people over for dinner.
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Jul 26, 2019 20:28
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I end up usually doing it the night before, slicing the brisket the next day while cool and firm from the fridge, and then re-heating it to serve while basting with even more of the mustard/brown sugar glaze. It's loving amazing and basically guarantees you will not have leftovers.
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Jul 26, 2019 20:54
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If you use Spicy Brown Mustard you will sure as poo poo taste it though. Did that once, hoo boy.
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Jul 27, 2019 00:55
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McSpankWich posted:If you use Spicy Brown Mustard you will sure as poo poo taste it though. Did that once, hoo boy. Oh yeah that beans recipe called for like a bottle of mustard for 2 pounds that also threw the taste off I think with the tomato paste.
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Jul 27, 2019 01:11
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 Awwww yeahhh
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Jul 27, 2019 03:51
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Gwaihir posted:^^^ Yeahhhh buddy. Looks hell good, gotta try that one. My go to for Not BBQ Brisket is this recipe, it's a showstopper IMO https://forward.com/food/165211/shabbat-meals-west-african-brisket/ Just setting up my grill, will report back on jerky experiment in 8 hours.
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Jul 27, 2019 15:33
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Anyone got a recommendation for a good quality, sturdy charcoal chimney that will last a while? I am on my second one of whatever line they sell at Home Depot, and the arm mechanism to drop the coal is so thin/cheap that it warps with heat and I am lucky to get a full season out of it before it bends beyond the point to support the weight of the coals.
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Jul 27, 2019 15:39
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I've been using a weber chimney for about 8 years now. It sits outside year round and is none the worst for wear.
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Jul 27, 2019 15:42
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Yeah I got a weber one as well and I can't imagine it ever breaking. There's no mechanism for dropping the coal, you just turn it over. It's solid and indesctructable. Jerky turned out real good. Cooked way faster than I anticipated -- I was using Meatheads recipe (https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-beef-jerky-recipes) that says expect 6-12 hours for drying, but I pulled mine off the grill after like 3-4 hours of drying at some temp kinda oscillating between 140 and 170. Maybe I just like my stuff a little softer. Probably worth being careful with spoilage in case I pulled it to early, but it tastes hella good. Making it as a gift for a cat sitter for when I'm out of town next week. I was going to wait to give it to him when I leave next friday, but I'm going to give it to him today instead because it's so snackable that if it stays in my house between now and then I'm gonna end up eating all of it.
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Jul 27, 2019 20:52
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A chuck roast or two can turn into some "poor man's" burnt ends no problem FWIW
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Jul 27, 2019 21:11
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qutius posted:A chuck roast or two can turn into some "poor man's" burnt ends no problem FWIW I'm trying this tomorrow, actually
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Jul 27, 2019 23:56
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TheReverend posted:I'm trying this tomorrow, actually I've had really great luck with it, a little easier learning curve too. So tasty!
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Jul 28, 2019 02:03
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 https://www.amazon.com/dp/B071ZF8Z5V/?tag=097-20&ascsubtag=v7_1_4_g_51vz_4_x01_-srt5- 
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Jul 28, 2019 03:45
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qutius posted:A chuck roast or two can turn into some "poor man's" burnt ends no problem FWIW Say more, please.
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Jul 28, 2019 03:52
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Subjunctive posted:Say more, please. I think this was the OG process: https://www.smoking-meat.com/june-23-2016-smoked-chuck-roast-burnt-ends
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Jul 28, 2019 03:58
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qutius posted:I think this was the OG process: I dunno that I’m going to buy the rub and sauce recipes, but I am definitely adding chuck roast to the grocery list. Thank you!
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Jul 28, 2019 04:11
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qutius posted:I think this was the OG process: Lol at charging 20 bucks for a rub and sauce recipe.
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Jul 28, 2019 04:31
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Annath posted:
Good lord what a complicated and silly pile of mess for one of the simplest cooking methods.
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Jul 28, 2019 18:07
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Hasselblad posted:Good lord what a complicated and silly pile of mess for one of the simplest cooking methods. It popped up in an ad on Facebook (  ) and I couldn't help but stare in amazement/horror.The reviews mention that it can't keep temp well in the main chamber, and can't do hot smoking at all in the side chambers without extra heat from charcoal or something. Also apparently when the hopper gets low, it has a habit of letting the burning pellets ignite the ones in the hopper bin, which caused at least one person's machine to just die. Another mentioned that he discovered that the igniter had gone bad when the grill started shocking him every time he touched it.
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Jul 28, 2019 18:39
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Subjunctive posted:I dunno that I’m going to buy the rub and sauce recipes, but I am definitely adding chuck roast to the grocery list. Thank you! hah, yeah, I just ignored the ads at this point when I go back to reference his method. Hope you enjoy them! DiggityDoink posted:Lol at charging 20 bucks for a rub and sauce recipe. for reals. Good way to cook up a chuck tho!
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Jul 28, 2019 18:57
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Annath posted:It popped up in an ad on Facebook ( Amazon is so flooded with horrible chinese products anymore. Unless it is a well known name brand it is like navigating a minefield of poo poo.
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Jul 28, 2019 19:45
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 I'm going to make some beef ribs for a get together in a few weeks and tried making them for the first time today. I pulled them about an hour and a half after this picture, rested an hour-ish in foil/towel, and served. I made a mistake and used Montreal steak seasoning and it was borderline too salty, but otherwise fantastic. My friend and his kids killed the rack before I even thought about taking a proper post-cook picture.
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Jul 28, 2019 20:50
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Where are you people getting these beef ribs that aren’t covered in fat?
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Jul 28, 2019 21:11
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I. M. Gei posted:Where are you people getting these beef ribs that aren’t covered in fat? Somehow the only place in town that has short ribs is Whole Foods. I trimmed off the thick parts of the cap, but it was still pretty fatty overall.
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Jul 28, 2019 21:51
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I. M. Gei posted:Where are you people getting these beef ribs that aren’t covered in fat? A butcher
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Jul 29, 2019 01:37
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My dad loves my homemade bacon so much he wants to buy a deli slicer to slice it with. Protip: Do Meathead’s Option #2 recipe and replace some of the water with alcohol. Whiskey and bourbon both work real well.
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Jul 31, 2019 21:07
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I. M. Gei posted:Where are you people getting these beef ribs that aren’t covered in fat? If you live near a Costco Business Center, I got some beautiful short ribs for smoking there.
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Jul 31, 2019 21:21
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That’s my kind of business.
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Jul 31, 2019 21:44
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