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RisqueBarber posted:I'm going to try to do this recipe this weekend. How long does it takes to get the fish to 140? It was pretty quick, maybe an hour and a half or so?
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Sep 23, 2019 21:17
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TITTIEKISSER69 posted:15" Kamado $199 I have an 18" komodo and it's too small for brisket and needs a rib rack for more than a single slab of ribs. A 15" would probably work for a pork shoulder but not much else.
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Sep 23, 2019 21:26
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Carillon posted:It was pretty quick, maybe an hour and a half or so? Yeah, that sounds about right. At absolute most 2 hours, like if your smoker dips down to 200 or something. If you split up the fish in to smaller pieces before smoking it'll be even quicker.
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Sep 23, 2019 21:51
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TITTIEKISSER69 posted:15" Kamado $199 if you want a tiny ceramic grill BGE makes a mini max which is small enough to move around  that one you posted is too small to make it worth your effort. you'd be better off buying a used BGE or KJ
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Sep 23, 2019 23:10
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Is bacon cure supposed to taste good on its own? Asking for a friend.
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Sep 26, 2019 05:17
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I. M. Gei posted:Is bacon cure supposed to taste good on its own? Dude, I sincerely hope you're not eating curing salt by the dab.
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Sep 26, 2019 13:54
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Licking salt off slabs of pork belly
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Sep 26, 2019 14:11
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I've had my Traeger for 3 weeks now and have already gone through 30lbs of pellets. I now have a terrible habit of trying to fit a smoke in before I have to go somewhere. This has resulted in me melting down a pack of bacon into smoldering nuclear waste. I also cooking some pulled pork a a bit hot, so it wasn't as tender as I had hoped, but it still tasted great. Other than that, everything else I have smoked (chicken legs, tri tip, pork sirloin, a second pack of bacon, turkey burgers, a few racks of St Louis ribs) has come out loving amazing. I have to say, my family's least favorite was the tri tip since I usually buy them pre-seasoned from Costco. I've got some unseasoned ones now that I'll rub myself next time. The ribs, with a honey/brown sugar drizzle at the 2, were fantastic. Chicken tastes amazing on this thing.     
Henrik Zetterberg fucked around with this message at 15:36 on Sep 26, 2019 |
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Sep 26, 2019 15:33
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You need to let your meat rest for a bit more before cutting it. Give it 5-10 minutes at least. It won't cool down much and all the juices will redistribute so they don't all drain out like that. Otherwise everything looks tasty.
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Sep 26, 2019 16:14
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tri tip fuckin rules so much
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Sep 26, 2019 17:05
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Trastion posted:You need to let your meat rest for a bit more before cutting it. Give it 5-10 minutes at least. It won't cool down much and all the juices will redistribute so they don't all drain out like that. Yeah this is one of those meals I had to get on the table quickly due to late soccer practice and early bedtime for the kids. Basically, don’t have kids if you wanted unrushed smoked meats.
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Sep 26, 2019 17:28
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BraveUlysses posted:tri tip fuckin rules so much They really are so god drat good
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Sep 26, 2019 23:25
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I picked up a tri tip, smoked it to 127, seared it on a plancha to 138, rested it for 15 minutes, cut against the grain, then tore into it. It was like chewing meaty rubber. I'll try it again at some point but man that was a disappointment.
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Sep 27, 2019 01:39
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Spiggy posted:I picked up a tri tip, smoked it to 127, seared it on a plancha to 138, rested it for 15 minutes, cut against the grain, then tore into it. What temp? We did one very similarly at 225 and it turned out good. Smoked for like 2 hours until 127, seared for a minute or two on a blazing hot grill, rested for 15, sliced and devoured.
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Sep 27, 2019 02:14
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Moey posted:What temp? We did one very similarly at 225 and it turned out good. Smoked for like 2 hours until 127, seared for a minute or two on a blazing hot grill, rested for 15, sliced and devoured. 250. I wouldn't figure that a slightly higher temp would affect it so much but I'll go lower next time.
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Sep 27, 2019 03:01
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Spiggy posted:I picked up a tri tip, smoked it to 127, seared it on a plancha to 138, rested it for 15 minutes, cut against the grain, then tore into it.
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Sep 27, 2019 03:20
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I'm pretty sure Santa Maria barbeque for tri tip is more grilled than smoked. Think hotter and faster, more like flank than brisket. It's not the fattiest cut of meat.
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Sep 27, 2019 04:58
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Carillon posted:I'm pretty sure Santa Maria barbeque for tri tip is more grilled than smoked. Think hotter and faster, more like flank than brisket. It's not the fattiest cut of meat. The main issue is slicing to avoid that chewiness in my experience. You probably didn't cut it thin enough or misidentified the grain, which runs in different directions on different parts of the meat.
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Sep 27, 2019 15:27
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i feel like tritip is more forgiving on temp than if you slice it incorrectly. i break out the giant long serrated slicer for it and change my cutting angle as i cut from one end to the other
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Sep 27, 2019 17:08
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dy. posted:I actually found much better results doing a sous vide + sear on a tri-tip instead of smoking. Comes out super good every time and great for parties since you don’t have to babysit it. Tri tip does really great with sous vide. So good!
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Sep 27, 2019 18:33
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Carillon posted:I'm pretty sure Santa Maria barbeque for tri tip is more grilled than smoked. Think hotter and faster, more like flank than brisket. It's not the fattiest cut of meat. You can do it either way. When I lived in Santa Barbara we would grill it on wood or charcoal on the grills that could raise or lower. Or we’d go here for sandwiches. https://en.m.wikipedia.org/wiki/Cold_Spring_Tavern Now I do it on the grill. I’ve done it in a smoker and in the oven but I like a nice seat on it. Tri tip rules any way you cook it.
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Sep 28, 2019 00:31
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Spiggy posted:I picked up a tri tip, smoked it to 127, seared it on a plancha to 138, rested it for 15 minutes, cut against the grain, then tore into it. I find a good tri tip is best pulled at 125, and letting it rise to 130 on the rest. Pulling it at 138 probably means it hit close to 145 on the rest and that's a bit too high for me.
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Sep 28, 2019 02:10
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dy. posted:Comes out super good every time and great for parties since you don’t have to babysit it. I even let a drunk friend man the grill most of my party while I was inside, and it still turned out excellent.
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Sep 28, 2019 02:33
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I drug my Kamado home from the lake yesterday. It's my mother-in-laws birthday tomorrow and she loves ribs so I was going to make her some. So I ask they experts of the slow smoking meat thread, bring me your best rib recipe (most likely baby back but open to others).
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Sep 28, 2019 16:57
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The Harris Teeter down the street from me had pork butts on sale for .97/lb, so I threw two on the smoker last night around 12:30. The thermometer was still reading 230° when I woke up, and we're about to round 180° inside one of the butts. All of the hard work is done, and I'm optimistic that they'll be ready for the second half of the Clemson game 
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Sep 28, 2019 17:22
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It's smoker clearance season https://slickdeals.net/f/13406728-walmart-grill-clearance-thread-ymmv?attrsrc=Test%3AHideExpiredSearch%3AControl&src=SiteSearchV2Algo1
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Sep 28, 2019 17:30
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just picked up six 20-lb bags of Weber brand briquettes for 5 bucks each. Regular price is 20 bucks each. Anyone try these out? The price is right, so if they don't suck I might go and get another 6 bags.
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Sep 28, 2019 19:13
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Canuckistan posted:just picked up six 20-lb bags of Weber brand briquettes for 5 bucks each. Regular price is 20 bucks each. Where?
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Sep 28, 2019 23:08
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C-Bangin' it 
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Home Depot in Canada. Their other charcoal was still regular price.
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Sep 28, 2019 23:23
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Hell for that price, good deal. I went to buy some wood chunks last week at Menards (think of like Lowes or Home depot). Their seasonal department was now fricking Christmas crap. So I left and yelled at some clouds when it was 85 out.
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Sep 28, 2019 23:53
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I have a good dozen bags of charcoal in the garage now, and I'm thinking of more. Is there such a thing as too much charcoal?
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Sep 29, 2019 00:21
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Colostomy Bag posted:Hell for that price, good deal. I went to buy some wood chunks last week at Menards (think of like Lowes or Home depot). Their seasonal department was now fricking Christmas crap. Christmas season keeps coming sooner and sooner. Next year it'll be the beginning of September and the year after that as soon as the 4th of July is done, it'll be that time.
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Sep 29, 2019 01:19
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i have a dyna glo electric smoker. It does well with the actual smoking of the meats, but it struggles to actually get hot and cook everything through. my cooking times tend to be several hours past what they should be. Most of the time i rarely can get it over 200 degrees, so i end up finishing things in the oven. ive tried replacing the electric heat coil, but it doesnt seem to have made much difference. I usually put a tin pan full of liquid (inch to 2 inches of liquid) on the bottom rack, below the meats. Do you think this could cause the box to never hit 250-275 degrees? Or is it more likely i have a cheap electric smoker
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Oct 1, 2019 22:19
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water is there to hold heat a bit better and provide moisture. I don't think that's the issue, maybe there's issue with your smoker. Smokers aren't really for "cooking of the meats" generally you're looking for 225-250 to smoke, 275 seems kind of high to me. You might not have enough heat elemetn to get that high especially if it's chillyi out. I haven't had much issue with my 30 master-built even when it's cold but usually I'm hitting ranges of 225-235
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Oct 1, 2019 22:26
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Smoked my second Tri tip. Did a garlic/chili pepper rub. Smoked til 125, threw it on my propane grill to sear it til 135. Much better than my previous attempt, but my juices still leaked all over from the probe hole while resting. First thing my son does is douses the loving thing in Ketchup. gently caress.
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Oct 2, 2019 03:34
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Sacrifice him.
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Oct 2, 2019 05:21
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Henrik Zetterberg posted:Smoked my second Tri tip. Did a garlic/chili pepper rub. Smoked til 125, threw it on my propane grill to sear it til 135. Much better than my previous attempt, but my juices still leaked all over from the probe hole while resting. I'm living with my cousin and her 10yo twins right now and the two of them put ketchup on the carne asada I made for tacos. I called them out on their heresy but they just laughed and smiled while they doused the tacos in tomato/sugar blasphemy. Apparently their dad does it and they've been brought up to do the same.
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Oct 2, 2019 09:02
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Henrik Zetterberg posted:
How old is he?
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Oct 2, 2019 11:45
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I'd suggest a pepper, salt, garlic and cumin rub, followed by slow smoking at 225 to an internal temp of 140.
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Oct 2, 2019 13:14
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| # ? Jun 2, 2024 07:06 |
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Anyone smoked a heart before? Thoughts of treating it like a burnt ends ala Fat Internet Guy? I'm making it for a party, so small snackable burnt end cubes are much more appealing than say shredded or sliced smoked pieces. Worst case I jsut do pork belly burnt ends, but I like feeding people offal.
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Oct 2, 2019 13:41
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