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Is there a particular compelling reason to cover rubbed ribs while they sit in the fridge overnight? I’m worried that if I wrap mine in plastic wrap it’ll strip the rub off when I unwrap them. EDIT: I mean I guess wrapping helps keep all the raw meat bacteria from getting on everything else in the fridge. I. M. Gei fucked around with this message at 04:07 on Mar 13, 2020 |
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Mar 13, 2020 04:01
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| # ? May 29, 2024 17:44 |
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Jan posted:True, an overnight salt + dehydration does help, especially for grilling, or if you don't have a range + pan strong enough for a full blast sear. Pedantically speaking, that's not dry aging, though. That is why I kept referring to it as ghetto dry aging. Also, I do it for 4 days unless I get too hungry in the meanwhile.
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Mar 13, 2020 04:16
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I. M. Gei posted:Is there a particular compelling reason to cover rubbed ribs while they sit in the fridge overnight? stick a couple of toothpicks in to hold up the wrap, but also bacteria don’t generally fly around inside a fridge I believe
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Mar 13, 2020 05:58
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I. M. Gei posted:Is there a particular compelling reason to cover rubbed ribs while they sit in the fridge overnight? its okay to leave them uncovered
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Mar 13, 2020 16:51
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I just did the easiest, fastest, most painless ribs foiling I’ve ever done in my entire life.
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Mar 13, 2020 22:27
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When stuck at home obviously the thing to do is a first try at smoking a brisket. (WSM 22”, home brew smoker temp monitor.) 11 lb whole prime brisket from Costco, trimmed and seasoned (this is the fat cap side—other side is a bit more heavily seasoned). Rub was mix of salt, pepper, and a little bit of garlic and cayenne. I probably could have trimmed a bit more fat along one edge and left a bit more over the flat, but all in all happy with the trim.  Smoker lit at 10:15. Meat went on around 11. Did not crutch or baste or turn - I literally did not open the lid from when I put the meat on to when I took it off. Burble at 3 am is adding water to the pan. Started to rain a little around 6 AM, which is when the temp started to slide down from 225. At 8:30 am I stirred the coals a little to knock the ash off and get the heat back up.   Meat was pulled at 10:15 AM, with instant read thermometer registering 197-200, little resistance to probe, and a good wobble when smacked. Brisket was placed in a foil lined pan inside a blanket inside an insulated cooler. Allowed to rest til 12:15.  A delicious black meteor.  Sliced. Solid smoke ring, I would say, and the bark is a really good texture.  Lunchtime.
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Mar 17, 2020 19:14
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My WSM must be leaky as hell because I don't get 12 hours out of single load of fuel.
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Mar 17, 2020 19:18
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Canuckistan posted:My WSM must be leaky as hell because I don't get 12 hours out of single load of fuel. How are you lighting it? I fill the charcoal ring pretty much to the top, then light a half starter of coals and place them on one edge of the bed. And it doesn’t take much air to keep temp - that was at 20% on one vent and 0% on the other 2. (Top fully open always.). Also, it’s a 22”, so maybe that impacts it? But from what I’ve been told, you should be able to get 12 hours on an 18 also. Only mod I’ve made is to gasket the fire door with some lava lock adhesive gasket.
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Mar 17, 2020 19:22
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Pretty much the same as you, but I am lighting in the middle. It makes sense to start at one end though! Never thought of that before. I know mine is leaky but 20/0/0 is pretty standard for me too. I'll have to try lighting from the side and see if that makes a difference. I'm really considering replacing my stock door with a steel door. BTW, that brisket looks wonderful, but you didn't comment on the tenderness. Was it as done as you hoped? Canuckistan fucked around with this message at 19:38 on Mar 17, 2020 |
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Mar 17, 2020 19:36
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The point is perfectly tender; the flat is a little dry for my taste on the non-point side, so I suspect I actually could have pulled it a little sooner, or just trimmed less fat from the flat (the parts of the flat where the fat cap was left a little thicker were nice and tender too.)
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Mar 17, 2020 19:47
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Skin on picnic party Time to sit back and watch. 
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Mar 17, 2020 22:00
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I've never seen a butt smoked with the skin on. How does it turn out? I imagine the fat under the skin renders out somewhat, but I can't imagine the skin crisping up.
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Mar 17, 2020 23:36
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I've done that twice actually because I was too lazy to cut the skin off a picnic shoulder. The skin is just a barrier to more rub coverage, and comes off like a sloppy condom. The second time I did it, I cut a cross hatch pattern into the skin thinking it would fix that problem, but it didn't really. It just made little islands of skin all over the top, looked cool though, like a BBQ pineapple. Cut the skin off people.
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Mar 17, 2020 23:54
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Smoke the skin, pull the skin off, fry the now smoked skin. Die fat and happy.
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Mar 18, 2020 00:46
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Any tips for getting crispy skin on my chicken thighs/drumsticks when smoking using my treager?
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Mar 18, 2020 01:04
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McSpankWich posted:Cut the skin off people. amen wait what
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Mar 18, 2020 02:17
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Kalman posted:When stuck at home obviously the thing to do is a first try at smoking a brisket. Thanks for this, I've been doing a ton of reading and might finally make the plunge and buy a smoker sometime soon but I was getting kind of intimidated by all the different instructions to do this and that every 3 hours. It's nice to know I can just trim it and toss it on for ~12 hours and then let it rest and it'll still be great.
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Mar 18, 2020 02:28
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DumbWhiteGuy posted:Thanks for this, I've been doing a ton of reading and might finally make the plunge and buy a smoker sometime soon but I was getting kind of intimidated by all the different instructions to do this and that every 3 hours. It's nice to know I can just trim it and toss it on for ~12 hours and then let it rest and it'll still be great. Just do it, buy a pork shoulder, make a fire and wait 10 hours or whatever. It’s a great hobby!
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Mar 18, 2020 02:39
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Before everything went on lockdown, I was getting these Mennonite-raised chickens from my local butcher, which seemed to be bone dry on the surface. I tried just a straight roast on the grill with a bit of wood, and it was fantastic. The skin was unreal (just rubbed and cooked, no baking soda or pre-salting) and you could hear it crunch as I split the pieces or experimentally pressed it with a fork. Maybe you just need to really get the skin dry? Maybe the Mennonites have dark poultry magic?
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Mar 18, 2020 02:59
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I took advantage of whitening from home by making some pulled pork. This honestly may have been the best one I've ever done.  
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Mar 18, 2020 07:09
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Picnic is done. According to my Fireboard, total time since smoker on to pork pulled is is 21 hours and 54 minutes  Bone spins easily, and now the meat baby sleeps.  I will skin it later.
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Mar 18, 2020 19:28
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lookin goooood
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Mar 18, 2020 21:24
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Oh my God that skin 
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Mar 18, 2020 22:15
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I am in agreement with team-unskin. The floppy condom comparison earlier is fitting. Yes, it may look good, but ick when chewing it.
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Mar 18, 2020 22:50
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https://i.imgur.com/omNMyZJ.mp4 https://i.imgur.com/BiudWTk.mp4
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Mar 19, 2020 00:44
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Hey, buddy! NWS that!
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Mar 19, 2020 01:29
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MrUnderbridge posted:Hey, buddy! NWS that! seriously, jesus
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Mar 19, 2020 01:33
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Hasselblad posted:I am in agreement with team-unskin. The floppy condom comparison earlier is fitting. But you can (and should!) crisp it separately, either by blasting it under the broiler or frying it. 
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Mar 19, 2020 01:35
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holy god
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Mar 19, 2020 08:17
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I mean that looks good but it just tastes like my monitor
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Mar 19, 2020 14:19
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Jan posted:But you can (and should!) crisp it separately, either by blasting it under the broiler or frying it. Oh no doubt. Crisped pork fat is my bag, but leaving it on a shoulder to block smoke from the meat is silly. Just remove and smoke separately, 
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Mar 19, 2020 15:26
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Hasselblad posted:Oh no doubt. Crisped pork fat is my bag, but leaving it on a shoulder to block smoke from the meat is silly. Just remove and smoke separately, This whole "blocking smoke" has yet to be proven true to me. Otherwise it'd be weird how whole smoked pigs at pig pickins still have smoke flavor penetrate the meats.
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Mar 19, 2020 16:17
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toplitzin posted:This whole "blocking smoke" has yet to be proven true to me. gently caress blocked smoke, leaving the skin on leaves 35% of the shoulder surface seasonless / barkless.
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Mar 19, 2020 17:11
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atothesquiz posted:gently caress blocked smoke, leaving the skin on leaves 35% of the shoulder surface seasonless / barkless. But now I have crispy smoked fried pork skin, and the barks all up in the pulled pork.
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Mar 19, 2020 17:23
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toplitzin posted:But now I have crispy smoked fried pork skin, and the barks all up in the pulled pork. Hasselblad posted:Just remove and smoke separately,
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Mar 19, 2020 20:14
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toplitzin posted:But now I have crispy smoked fried pork skin, and the barks all up in the pulled pork. As the others have said, remove and smoke separately. However, honestly I've been lazy when I've accidentally bought a picnic and left the skin on too. Meh. It does look great though!
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Mar 20, 2020 13:29
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To be fair, it's a heck of a lot easier to remove after smoking.  I needed to break up this meat and freeze a few portions.
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Mar 20, 2020 13:33
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toplitzin posted:To be fair, it's a heck of a lot easier to remove after smoking. Exactly. That's where my laziness came in.
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Mar 20, 2020 13:39
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Ugh I wish the weather would stabilize. I Kickstarted the Spider-22 pellet insert and it’s been sitting in my garage since December. Maybe now that the Coronapocalyse is upon us I’ll have time and weather to use it while working from home.
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Mar 20, 2020 15:25
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| # ? May 29, 2024 17:44 |
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Huge benefit of working from home is being able to start a pork butt before logging on. The smoke rolling right now smells so good.
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Mar 20, 2020 15:37
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