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I. M. Gei posted:My dad loves my homemade bacon so much he wants to buy a deli slicer to slice it with. Yeah, a meat slicer would be awesome to have. I have a 4 lb slab curing right meow, and am not looking forward to trying to slice it properly.
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Jul 31, 2019 22:04
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Hasselblad posted:Yeah, a meat slicer would be awesome to have. I have a 4 lb slab curing right meow, and am not looking forward to trying to slice it properly. Would an electric knife be the next best thing? (I legit don't know)
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Jul 31, 2019 23:19
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Do I want smoke billowing the whole cook time? I'm using chips and hunks and am adding them every 20-30 minutes a handful at a time and it feels like I am going through a fuckton of wood for longer cook times. Maybe I am not using that much when considered, but when I go through almosy two bags of good quality wood chips over the coursw of a 5-6 hour rib smoke and those bags cost $9 a pop, it's got me rethinking my methodology. Also on the subject of ribs, WaPo says you're silly if you take the time to remove the silverskin as it doesn't impede smoke flavor and can actually toughen the end result. Agree/disagree?
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Jul 31, 2019 23:43
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take off the silverskin so that your guests don’t have to deal with it. you shouldn’t end up with tough ribs, as far as I’ve experienced
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Aug 1, 2019 00:01
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Ditch the chips and try to position 3 or 4 good sized chunks among your coals so that they don't all light at once. The rule of thumb is that you'll absorb most smoke in the first three hours. As far as removing the membrane from ribs- cut it off. I can't stand the texture so I always take it off before I rub them down.
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Aug 1, 2019 00:01
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Bluedeanie posted:Also on the subject of ribs, WaPo says you're silly if you take the time to remove the silverskin as it doesn't impede smoke flavor and can actually toughen the end result. Agree/disagree? I just have my butcher do it for me, I never was able to do it myself and the one time I tried and failed, the ribs had a bit of bite on the bottom because of it. I also wouldn't trust a newspaper to tell me about cooking ribs.
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Aug 1, 2019 00:19
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Bluedeanie posted:Do I want smoke billowing the whole cook time? I'm using chips and hunks and am adding them every 20-30 minutes a handful at a time and it feels like I am going through a fuckton of wood for longer cook times. Maybe I am not using that much when considered, but when I go through almosy two bags of good quality wood chips over the coursw of a 5-6 hour rib smoke and those bags cost $9 a pop, it's got me rethinking my methodology. I'll only have smoke on the ribs for the first hour and a bit and they still get hella smokey. I'm honestly kinda amazed you can have smoke on them for 5 hours and have them taste like anything other than wood. I always take the silverskin off but I don't think it changes anything for the cooking, just means you don't have to eat the papery membrane. CRISPYBABY fucked around with this message at 03:24 on Aug 1, 2019 |
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Aug 1, 2019 03:22
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If I make ribs for myself, I leave the silver skin on. One part laziness, one part I wanna eat what I paid for. If I make ribs for other people, I take the silver skin off.
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Aug 1, 2019 04:20
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I paid good money for this unpleasant membrane so by golly I'm going to choke it down
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Aug 1, 2019 11:43
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McSpankWich posted:I paid good money for this unpleasant membrane so by golly I'm going to choke it down Yeah, that’s baffling.
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Aug 1, 2019 11:49
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I don't find it unpleasant
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Aug 1, 2019 11:52
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Silver skin comes off, what’s wrong with you animals?
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Aug 1, 2019 12:56
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I don't care either way, but I usually rip it off once I found the best way to remove it.
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Aug 1, 2019 13:54
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C-Bangin' it 
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Colostomy Bag posted:I don't care either way, but I usually rip it off once I found the best way to remove it. Either all the ones I buy already have it removed or it seems to come off in tiny shreds and I get too annoyed to keep trying to get it off. Hard to tell but it's never anything like the videos online I've seen of people pulling it off..
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Aug 1, 2019 14:01
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Suburban Dad posted:Either all the ones I buy already have it removed or it seems to come off in tiny shreds and I get too annoyed to keep trying to get it off. Hard to tell but it's never anything like the videos online I've seen of people pulling it off.. I had that issue until I started using a paper towel to grab/pull it. Works great.
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Aug 1, 2019 14:21
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I've resorted to scoring the membrane when it was too big of an annoyance to remove. No one complained.
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Aug 1, 2019 14:56
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I liked the membrane when I was a kid. It would get kind of crispy and peel up a little when my mom cooked them on the webber, and seasoned them with Lowrys. I peel it off when I make them though, because that's what people expect and it's easy to do with a paper towel. But I don't begrudge people who like it.
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Aug 1, 2019 15:15
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Yeah, the paper towel is the method of choice.
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Aug 1, 2019 15:18
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10 Beers posted:I had that issue until I started using a paper towel to grab/pull it. Works great. Tried this as well.
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Aug 1, 2019 16:45
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Suburban Dad posted:Tried this as well. How are you getting it started? I take a butter knife and try to slide it flat under the skin at each rib until I find one where it goes in fairly smoothly, and once I have that I use the knife to just pry the skin up slowly until I can get a finger in. Once I have that I can remove the skin fairly easily even without paper towel (although the towel does help provide a grip).
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Aug 1, 2019 17:30
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I use a sharp knife to make a long shallow slit between ribs, then pull with a paper towel. That works pretty well when I bother. Tbh mostly I don't. I don't find it very noticeable.
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Aug 1, 2019 17:37
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i like nice words
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ada shatan posted:How are you getting it started? I take a butter knife and try to slide it flat under the skin at each rib until I find one where it goes in fairly smoothly, and once I have that I use the knife to just pry the skin up slowly until I can get a finger in. Once I have that I can remove the skin fairly easily even without paper towel (although the towel does help provide a grip). Pretty much this. I usually start about 3 ribs in on the skinny end. I made ribs yesterday and dried them out. My wife was late coming home from work and I didn't think to pull them off in time. Then these bastards stole my nice new silicone BBQ brush.
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Aug 2, 2019 01:45
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lol, reminds me of another story I read on another smoking forum. Guy was minding his own business trying to grill some steaks and a racoon took it up into the tree. He fought it, got the steak back and proceeded to finish cooking it.
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Aug 2, 2019 02:46
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He should've gone the full route and cooked the raccoon too.
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Aug 2, 2019 16:46
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I imagine that would without saying. What type of rub? What type of wood?
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Aug 2, 2019 17:13
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Old coffee ground and banana peel rub. Smoke it over your garbage.
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Aug 2, 2019 17:48
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Mesquite for sure. Gotta cover that trash flavour somehow.
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Aug 2, 2019 18:30
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Maybe they are like this God like meat. Like how lobsters are these bottom feeders of the ocean and people love them. Maybe trash pandas taste delicious.
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Aug 2, 2019 19:03
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Honestly, I've heard them being used for stews, like squirrel, mainly.
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Aug 2, 2019 19:10
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Gonna try my hand at making my own bourbon bbq sauce tomorrow most likely and baste them on some wings. I've been using an oak-pecan blend for jerk wings. Same wood or mix it up? The page I have read suggests hickory but I worry that might be a little strong.
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Aug 2, 2019 19:21
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Pimento is canonical I believe.
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Aug 2, 2019 19:22
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For jerk yeah, but unfortunately not readily available near me. Might try ordering it for next batch of jerk I do though! The oak and pecan tasted just fine.
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Aug 2, 2019 19:25
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Bluedeanie posted:For jerk yeah, but unfortunately not readily available near me. Might try ordering it for next batch of jerk I do though! The oak and pecan tasted just fine. To mimic pimento Kenji suggests laying meat on a mat of soaked bay leaves and allspice berries. It's always seemed easier than ordering a big bag of wood somewhere. https://www.seriouseats.com/2013/08/the-food-lab-how-to-make-jerk-chicken-at-home.html
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Aug 2, 2019 20:27
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In a few weeks I'm hosting a bbq that's getting bigger than expected so I may need to double up on my brisket. However I'm using a 18.5 WSM and I've never done two briskets at once. Any tips/advice I should know for the meat on the bottom rack such as adjustments in cook time/temp/other?
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Aug 7, 2019 12:53
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Whenever I use the bottom rack I have to swap the meats between racks about half way through. The bottom rack runs a little hotter as well. I avoid it as much as I can now because swapping mid cook is annoying as heck. In fact this last weekend I did two medium sized butts and squeezed them both on top just for that reason
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Aug 7, 2019 13:28
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Yeah, squeeze those two medium size butts.
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Aug 7, 2019 13:58
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Internet Explorer posted:Yeah, squeeze those two medium size butts. I like medium sized butts and I cannot lie
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Aug 7, 2019 14:30
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Home Depot has Traeger Renegades for $487 today https://www.homedepot.com/p/Traeger-Renegade-Pro-Wood-Pellet-Grill-and-Smoker-in-Black-TFB38TOD/306806612 I'm having a hard time resisting buying it, but I wonder if I'm going to outgrow the size or features of it soon
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Aug 14, 2019 19:26
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Meanwhile, I went the opposite direction and bought a $13 14" grill from WalMart to grill hotdogs for a youth group event today. I am pleasantly surprised at how well it worked. I mean, I probably shouldn't be because it's metal and holds coals, but you know, sometimes you have low expectations and are surprised.
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Aug 25, 2019 21:48
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QuarkMartial posted:Meanwhile, I went the opposite direction and bought a $13 14" grill from WalMart to grill hotdogs for a youth group event today. I am pleasantly surprised at how well it worked. I mean, I probably shouldn't be because it's metal and holds coals, but you know, sometimes you have low expectations and are surprised. I bought one of these on the way to a baseball game so I’d have something to tailgate with and I ended up using it for like 5 years.
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Aug 29, 2019 12:19
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