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Cheers for that, I'll pay them a visit in the morning. Everything turned out pretty well. The rub for the pork was something I stumbled upon by chance a year or so ago. It's roughly equal parts pepper, cumin, mustard seeds and coriander seeds that I threw in the spice grinder without following any particular recipe. It turned out so well it's now my go-to for any pork I do. I have no idea if it belongs to a particular style of BBQ or whatever, presumably something like it has been tried before.   
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Feb 14, 2020 14:08
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| # ? May 15, 2024 09:30 |
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Any salt in that rub, or just spice? It kind of reminds me of a Montreal steak spice. those look amazing. I like the spice bark. Usually I don't put that much on.
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Feb 14, 2020 15:30
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From the farm near me that sells the goat meat (and rose veal apparently)quote:
Godfuckingdamnit
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Feb 14, 2020 22:07
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Canuckistan posted:Any salt in that rub, or just spice? It kind of reminds me of a Montreal steak spice. There’s a little bit of salt in it, not much though.
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Feb 14, 2020 22:33
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I picked up some beef ribs from the supermarket on the way home today to see if using the maze will give a bit more smoke flavour with the pellet grill. I haven't used the maze for ages and I'd forgotten what a prick of a thing it is to get going.
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Feb 15, 2020 07:47
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I've never seen or thought of putting a lump on the pellets to light them. Does it work well?
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Feb 15, 2020 23:25
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They were all burnt a couple of hours later when I checked the meat. I’m not sure if they went up in flames or smouldered though.
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Feb 16, 2020 02:24
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gay picnic defence posted:They were all burnt a couple of hours later when I checked the meat. I’m not sure if they went up in flames or smouldered though. Judging by your pic, the heat bead started the smouldering further along the maze as well. Was probably hot enough to cause it to ignite. I've found supermarket beef ribs to be back ribs instead of short ribs, so they won't have as much meat and will likely not be as good.
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Feb 16, 2020 04:08
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Back ribs are great, they just usually don't have a lot of meat on them
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Feb 16, 2020 20:35
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gwrtheyrn posted:Back ribs are great, they just usually don't have a lot of meat on them 
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Feb 17, 2020 16:41
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Henrik Zetterberg posted:Goddamn I did some 3/2/1 ribs today and I went to unwrap the foil after the 2 and they were already falling apart. It was basically a pile of meat and bones when all was said and done and it tasted phenomenal. I've alway wondered why people do 3/2/1 or other variations with ribs. It's just as good to just leave them there uncovered for 5-6 hours without wrapping and then saucing at the end. They've always ended up perfectly tender, not disintegrating, and with a great bark. YMMV, I guess.
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Feb 17, 2020 16:47
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On ribs I made the mistake of "letting the sauce set" while it was on the grill and a flare up blackened like 1/3 of my ribs! The rest was fine though. I was working off that fat guy on youtube that puts a stick of butter in everything's recipe for once. I like his base for a basic rub though, that goes on everything but fish. Edit: I don't think any fireboard goons saw this so.. Quaint Quail Quilt posted:I splurged on the fireboard meat thermometer a few months ago and like it pretty good, may even get the fan controllers some day, but I wonder if anyone knows a way to set louder alarms on it in the meantime?
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Feb 18, 2020 17:12
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I’m buying a Traeger pro 34 from a friend of mine after years of using a WSM. Maybe I’m misremembering, but I could have sworn there were posts a while ago about how their pellets weren’t that great. Anyone have any input or recommendations for what might be better or are the Traeger pellets pretty decent?
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Feb 18, 2020 18:46
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IIRC, the complaint was that the pellets themselves are made from a cheaper wood and infused with the natural oils of more expensive woods. The hickory pellets do not actually contain any hickory wood. Just hickory oil. There's an ongoing class action lawsuit against Traeger .
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Feb 18, 2020 19:12
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IT BURNS posted:I've alway wondered why people do 3/2/1 or other variations with ribs. It's just as good to just leave them there uncovered for 5-6 hours without wrapping and then saucing at the end. They've always ended up perfectly tender, not disintegrating, and with a great bark. YMMV, I guess. I do the same, and my ribs gently caress. Maybe I'll have to try the other method once just to see, but just smoking the drat things till they pass the bend test has always worked great for me.
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Feb 18, 2020 19:32
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Canuckistan posted:IIRC, the complaint was that the pellets themselves are made from a cheaper wood and infused with the natural oils of more expensive woods. The hickory pellets do not actually contain any hickory wood. Just hickory oil. This is probably all true, but I thought I read somewhere where the oil in teh Traeger pellets is supposed to also lube the auger as well? Maybe that's bullshit, but who knows. I've used Traeger and non-Traeger pellets in my 575 and I don't notice any bit of difference.
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Feb 18, 2020 19:44
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qutius posted:I do the same, and my ribs gently caress. You do that because then I don’t have to endure imperfect ribs in the name of science.
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Feb 18, 2020 22:17
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Question on pellet smokers: since it's burning pellet fuel the entire time, do things end up getting oversmoked ? For things like beef short ribs I've only used smoke for a couple hours and then let them bake with my MES. I know some things like pork shoulder can take all the smoke, but I'm hesitant to try a brisket or a turkey with smoke for a full cook. Generally I stick to Applewood for everything. Thoughts ?
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Feb 21, 2020 05:39
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jonathan posted:Question on pellet smokers: since it's burning pellet fuel the entire time, do things end up getting oversmoked ? I haven’t had mine for long and I’m still experimenting a bit but so far I’ve found the opposite to be the case, the smoke flavour picked up has been extremely delicate. I haven’t done any long cooks (8hr+) yet but given smoke is mostly picked up at the start of the cook I don’t think it would make much difference.
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Feb 21, 2020 06:58
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jonathan posted:oversmoked Wut?
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Feb 21, 2020 22:05
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Rapulum_Dei posted:Wut? It's a thing. Pellet smokers give a subtle smoke flavour compared to other grills. I think people have a tendency to go heavy on smoke flavour normally, and, if the propaganda is to be believed, pellet smokers give the appropriate amount of smoke flavour. I've not had an overpowering level of smoke flavour from my Traeger, despite a 14+ hour cook.
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Feb 22, 2020 04:22
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Fall Dog posted:It's a thing. I think it’s probably because the fire pot is fan forced so you get a very lean burn and a lot of the potential flavour compounds are completely burnt due to all the excess oxygen. Compare that to an offset or an egg/kettle/drum where the air is only drawn in via the natural convection, I would expect less oxygen, therefore less complete combustion and more strongly flavoured smoke; sometimes too much when the fire is choked and you get a lot of white smoke with creosote.
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Feb 22, 2020 06:59
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Yeah charcoal and pellets aren't putting out creosote the way wood does so it's harder to turn it bitter but it can still happen.
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Feb 22, 2020 18:19
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What are you folks paying for pork butt per lb?
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Feb 25, 2020 18:42
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C-Bangin' it 
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i try to hold out for 1ish a pound and absolutely refuse to pay over 2/lb
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Feb 25, 2020 19:01
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It fluctuates around $1.50.
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Feb 25, 2020 19:04
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2ish for boneless, 1.50 for bone in, if I’m patient. 3/2 if I’m not.
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Feb 25, 2020 20:32
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converted, $3.70 USD/lb for boneless, $3.20 for bone-in
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Feb 25, 2020 22:02
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BraveUlysses posted:i try to hold out for 1ish a pound and absolutely refuse to pay over 2/lb Basically this. $1.50/lb is my top, but I've paid $1/lb or less a few times.
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Feb 26, 2020 06:08
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BraveUlysses posted:i try to hold out for 1ish a pound and absolutely refuse to pay over 2/lb  I always have a couple in the freezer from when they are on sale at .99/lb
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Feb 26, 2020 16:55
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Hasselblad posted:
I'm legit tempted to buy a separate freezer to be able to do this. But the only room I have is my garage and I live in the desert.
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Feb 26, 2020 17:16
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Ok thanks, they are going around 1.99 pound per now which I just find sort of nutz. Just wanted to make sure I wasn't crazy. And when at .99 I buy them all. Pro-tip...don't let one slip out of the bags on a hot summer day inside your car.
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Feb 26, 2020 17:28
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Dango Bango posted:I'm legit tempted to buy a separate freezer to be able to do this. But the only room I have is my garage and I live in the desert. I bought a standup freezer for my garage just to keep meat in after I bought my Traeger. To do so, I had to move my kegerator inside to my kitchen. Life is much better.
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Feb 26, 2020 18:57
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Dango Bango posted:I'm legit tempted to buy a separate freezer to be able to do this. But the only room I have is my garage and I live in the desert. We have a chest freezer from Costco in our uninsulated garage and we also live in a desert. It's great.
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Feb 26, 2020 19:38
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How long do you keep stuff deep frozen? I have noticed some March 2019 markings on stuff in my upright freezer, and I’m not sure how seriously to take the “6 months if frozen” advice. They’re vac-sealed and the freezer doesn’t have a defrost cycle, and it gets opened twice a week, so I figure that has to extend it beyond what I would get in some crappy top-door freezer that swings 5F every day. Right?
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Feb 26, 2020 21:11
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I've never worried about how old meat in my freezer is. I usually eat it within a year in any case.
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Feb 26, 2020 23:04
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Frozen food should last pretty much indefinitely from a food safety point of view. From a quality point of view vac sealed meat should be good for 2-3 years at least.
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Feb 26, 2020 23:12
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Yeah, pretty much indefinite.
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Feb 27, 2020 15:22
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I really should try and fix my smoker this weekend. It's been so long since I've smoked any meats.
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Feb 27, 2020 15:51
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| # ? May 15, 2024 09:30 |
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I fixed it. Soon....
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Feb 29, 2020 22:37
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