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Mother of creation
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Mar 20, 2020 16:03
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| # ? May 29, 2024 14:56 |
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I have some pellets that have been in my shed all winter. I am assuming they are probably full of moisture so how long should I microwave them to dry them out?
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Mar 20, 2020 21:41
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Trastion posted:I have some pellets that have been in my shed all winter. I am assuming they are probably full of moisture so how long should I microwave them to dry them out? Of course every microwave is different so YMMV, but usually a dinner plate size load (spread within reason) around 1:30 or so on some paper towels. Gotta be careful with the times, they can get quite hot. If you need to do a bunch, I'd use the oven.
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Mar 21, 2020 14:47
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C-Bangin' it 
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We had a warm few days and there's not much snow left. Time to smoke! My local meat shop is having a hard time finding inventory, so depending on price and availability a full size packer might have to wait. Might be a good time to try out pork belly burnt ends though.
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Mar 21, 2020 18:49
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For today only, Home Depot has a Masterbuilt Electric on sale 40% off, $150 shipped instead of $250: https://www.homedepot.com/p/Masterbuilt-Pro-MES-130B-Digital-Electric-Smoker-MB26071317/303357558
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Mar 21, 2020 19:02
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Did some ribs today, turned out much better than last attempt. https://imgur.com/f6mkVD5.mp4  
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Mar 22, 2020 01:30
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These giant slo mo BBQ videos are something else, huh.
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Mar 22, 2020 01:55
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Here it is heated and crisped carnitas style. And plated with mac and collards. 
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Mar 22, 2020 01:57
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The loving porn in here lately is legit as hell.
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Mar 22, 2020 05:41
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I did some Pulled pork and Pepper Stout Beef this weekend and once again my AMAZEN did not stay lit at all. I don't know what the deal is but I am done trying. I have tried to have vents open and closed (MES 40). I have tried with the thing for filling the chip tray pulled out a little to allow airflow. I tried to microwave the pellets, seemed to remove moisture too (paper towel was wet under them) I even put all the meat on one side and the maze on the other so it wouldn't get dripped on but once I shut the door it seems to go out pretty quickly. When I checked after an hour the maze hadn't burned much more that the inch or so from each end ( i lit both hoping one end would stay going). My MES is an older unit and I am planning on replacing it soon. Still debating on getting a new updated MES or going with a pellet burner but with the problems I have had with pellets I am leaning more to the MES again.
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Mar 23, 2020 16:18
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How are you lighting them?
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Mar 23, 2020 16:47
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Trastion posted:I did some Pulled pork and Pepper Stout Beef this weekend and once again my AMAZEN did not stay lit at all. I don't know what the deal is but I am done trying. I have tried to have vents open and closed (MES 40). I have tried with the thing for filling the chip tray pulled out a little to allow airflow. I tried to microwave the pellets, seemed to remove moisture too (paper towel was wet under them) I even put all the meat on one side and the maze on the other so it wouldn't get dripped on but once I shut the door it seems to go out pretty quickly. When I checked after an hour the maze hadn't burned much more that the inch or so from each end ( i lit both hoping one end would stay going). used ceramic cooker (egg, KJ, acorn) instead of 500 dollar electric smoker
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Mar 23, 2020 17:10
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BraveUlysses posted:used ceramic cooker (egg, KJ, acorn) instead of 500 dollar electric smoker I like the set and forget part of the electric. I don't want to have to babysit it for hours. Colostomy Bag posted:How are you lighting them? With a propane torch for about 10 minutes. They will stay lit outside the MES.
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Mar 23, 2020 17:37
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BraveUlysses posted:used ceramic cooker (egg, KJ, acorn) instead of 500 dollar electric smoker Or get one that will not shatter when tipped, is double-walled, and works wonderfully at 190F as it does 700F: https://www.amazon.com/Broil-King-911470-Diameter-Metallic/dp/B00OMWWRJO?th=1
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Mar 23, 2020 17:49
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Trastion posted:I like the set and forget part of the electric. I don't want to have to babysit it for hours. You really don’t have to babysit a (decent) charcoal smoker, outside of the first hour or so of getting it lit and to temp, but if even the occasional fiddle bothers you, you could always get a HeaterMeter or Fireboard or other such controller.
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Mar 23, 2020 17:57
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Isolation chuck burnt ends:
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Mar 23, 2020 17:58
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Hasselblad posted:Or get one that will not shatter when tipped, is double-walled, and works wonderfully at 190F as it does 700F: sure it wont shatter but it weighs over 100 lbs, something will probably bend in some way if it falls over. best solution is to put whatever you get into a table and never worry about it. in my experience it seems to be a bit easier to find a used egg on craigslist
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Mar 23, 2020 18:30
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Publix here was out of everything but a giant pile of corned beefs. Which means, well, time for Pastrami. Just a small 4 pound cut of flat:  apply smoke:  shovel in to face along w/ crispy garlic potatoes  This stuff makes the best god damned diced bits to crisp up a little in a pan and then mixed in to scrambled eggs.
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Mar 23, 2020 18:39
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BraveUlysses posted:sure it wont shatter but it weighs over 100 lbs, something will probably bend in some way if it falls over. best solution is to put whatever you get into a table and never worry about it. I agree that an integral table is optimal, however my keg is not nearly 100lbs. It's going on 8 years and mine chugs along on any of the 365 days a year. Maybe it is easier to find a used egg on craigs list as people are looking to sell them more than kegs?
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Mar 23, 2020 19:37
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qutius posted:Isolation chuck burnt ends: That looks incredible. Recipe?
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Mar 24, 2020 04:09
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Trastion posted:I like the set and forget part of the electric. I don't want to have to babysit it for hours. If you want to spend a few more bucks and do the college try there is always the tube. I light it off with around 40 seconds of a MAPP torch until it flames. Around 20 minutes flame is gone and in it goes. You yanked the burned chip tray out right? Oh and covering all basis, no liquid in the smoker?
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Mar 24, 2020 14:32
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wandler20 posted:That looks incredible. Recipe? I mostly follow this guide: https://www.smoking-meat.com/june-23-2016-smoked-chuck-roast-burnt-ends Used Meat Church Holy Cow for the rub, and went easy on the sauce just because I was running low. They turned out great! Reheating quite well too, nice to have some tasty pandemic bbq right now.
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Mar 24, 2020 16:59
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Colostomy Bag posted:If you want to spend a few more bucks and do the college try there is always the tube. I didn't remove the chip tray because I was using that still with chips in it. I just pulled the fill tube thing out an inch or so to let more air in. I'll try pulling the tray out if I do something that I don't really care if it get much smoke. And yeah no liquid in the smoker.
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Mar 24, 2020 21:25
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Yeah try that. Granted I run the tube and not the maze but like clockwork burns for 4 hours into dust. Top vent full open. Chip feeder tube probably about 2 inches dangling out (yeah yeah) and the tray out.
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Mar 25, 2020 15:37
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I haven't used the AMZN or whatever it's called, but I vaguely rememberign reading you have to have the chip feeder out or mostly out and the tray as well, so it gets enough airflow.
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Mar 25, 2020 15:52
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So I brined a whole packer and made boiled corned beef with the flat which turned out amazing. I tried to make pastrami with the point following Meatheads recipe with steaming but the texture on the texture is almost snappy, my partner compared it to a hot dog. I'm trying to figure out what happened, my best theory right now is that it was too small and didn't spend enough time getting up to 150-160 and then steaming to break down the connective tissue, but I've never had anything happen like this. Does that sound right? Anyone else run into this problem? How can I fix the other half of the point they'd leftover, maybe sous vide at 190 for a few hours? The flavor is there and the crust was delicious if soft. Edit: hot dog meaning more the snap of a natural casing she clarified. Carillon fucked around with this message at 03:13 on Mar 26, 2020 |
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Mar 26, 2020 03:09
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Smoke pork butt fat side up or down? Or doesn’t matter?
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Mar 26, 2020 05:07
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Henrik Zetterberg posted:Smoke pork butt fat side up or down? Or doesn’t matter? If heat underneath, fat down to insulate. Otherwise fat up to render down for more evaporative cooling during the stall.
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Mar 26, 2020 05:13
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Henrik Zetterberg posted:Smoke pork butt fat side up or down? Or doesn’t matter? I did fat side up this last time and it's probably the best butt I've done.
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Mar 26, 2020 10:19
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Carillon posted:So I brined a whole packer and made boiled corned beef with the flat which turned out amazing. I tried to make pastrami with the point following Meatheads recipe with steaming but the texture on the texture is almost snappy, my partner compared it to a hot dog. I'm trying to figure out what happened, my best theory right now is that it was too small and didn't spend enough time getting up to 150-160 and then steaming to break down the connective tissue, but I've never had anything happen like this. Does that sound right? Anyone else run into this problem? How can I fix the other half of the point they'd leftover, maybe sous vide at 190 for a few hours? The flavor is there and the crust was delicious if soft. I've had the same problem- honestly I'd just skip the steaming. I just did some pastrami and smoked it to 155 then just put it in the oven on 225 till it hit 203. I think when I steamed it cooked to hot and just didn't have enough time at high temp to get tender. I do really love the flavor of Meatheads rub though.
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Mar 26, 2020 13:08
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Henrik Zetterberg posted:Smoke pork butt fat side up or down? Or doesn’t matter? Brisket, but relevant: https://genuineideas.com/ArticlesIndex/fatcap.html
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Mar 26, 2020 16:22
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hooo boy next time i see a pork shoulder at the store for a the right price this is what i'm trying, pork shoulder burnt ends https://www.youtube.com/watch?v=s5oj5-k3IRg
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Mar 26, 2020 23:42
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Gwaihir posted:Publix here was out of everything but a giant pile of corned beefs. Planning on doing one on Saturday. Did you desalinate?
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Mar 27, 2020 00:14
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I did not, but the corned beef I got from the store claimed to have already been lowered salt on the packaging. If it didn't say anything about that I would though, as it was how I bought it, the salt level was about right. More salt would have been really bad.
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Mar 27, 2020 00:26
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BraveUlysses posted:hooo boy next time i see a pork shoulder at the store for a the right price this is what i'm trying, pork shoulder burnt ends pork shoulder is always the right price
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Mar 27, 2020 00:45
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BraveUlysses posted:hooo boy next time i see a pork shoulder at the store for a the right price this is what i'm trying, pork shoulder burnt ends I’;l probably get two and do this with one.
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Mar 27, 2020 03:39
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Dog Faced JoJo posted:Planning on doing one on Saturday. Did you desalinate? I did a store bought one Sous vide, and instead do desalination I used all the juice and spice pack in the Sous vide bag. Somehow not at all over salted, in fact it seemed less salty than if you discard the brine.
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Mar 27, 2020 03:50
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Gwaihir posted:I've had the same problem- honestly I'd just skip the steaming. I just did some pastrami and smoked it to 155 then just put it in the oven on 225 till it hit 203. I think when I steamed it cooked to hot and just didn't have enough time at high temp to get tender. Yeah the flavor is so good. Any ideas on how to fix it? Or is it pretty much done for at this point.
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Mar 27, 2020 04:23
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Id just dice it up finely and crisp it up in a skillet, user it for pastrami hash.
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Mar 27, 2020 04:28
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| # ? May 29, 2024 14:56 |
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Pork butt. Salted and fridged for 24h. Traeger pork rub, then 17h smoke @ 240’. Humble Sea / Alvarado St Partying’s Hard NE DIPA. Pretty sure I melted into my chair at dinner.   
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Mar 27, 2020 05:25
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