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nwin posted:Doing the 3-2-1 method for some ribs. In the 3-2-1 method the 2 hour foil step is often a bit too long. Certainly for baby back ribs. Its a braise step in foil. If you go too long it'll cook your ribs faster than expected. Doing 3-1-1 is a better idea if you must. That said you ran into the problem that made me stop doing it. I hate dealing with the foil & butter/sauce/etc after the fact. Burned the poo poo out of myself once when one popped & ran onto my skin. Even without that issue cleaning up after it sucks. I stick to doing it all unwrapped & ensure they're kept moist by spraying regularly.
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Jun 8, 2020 02:46
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| # ? May 30, 2024 16:40 |
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3-1-1 is interesting, I might try that next if I remember. I did 3-2-1 once, the ribs were good but they were even better when I did 2-2-1.
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Jun 8, 2020 03:24
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onemanlan posted:In the 3-2-1 method the 2 hour foil step is often a bit too long. Certainly for baby back ribs. Its a braise step in foil. If you go too long it'll cook your ribs faster than expected. Doing 3-1-1 is a better idea if you must. That said you ran into the problem that made me stop doing it. I hate dealing with the foil & butter/sauce/etc after the fact. Burned the poo poo out of myself once when one popped & ran onto my skin. Even without that issue cleaning up after it sucks. I stick to doing it all unwrapped & ensure they're kept moist by spraying regularly. Cleaning up and removing them didn’t bother me much, but they didn’t taste great. I kept it at 225 through the cook but the last hour I bumped it to 275. The middle ribs were tender and falling apart. The end ones were a little dry. I used St. Louis ribs so I was hoping they’d be more forgivable. The only decent rack I’ve had was when I just let them go uncovered with just a rub. They took 9 hours but were great. I need something more predictable to feed my family though, hence the reason for trying the 321 method.
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Jun 8, 2020 11:21
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I don't remove the foil for all the reasons you ran into. You can just open up the foil so the top of the ribs are exposed and get basically the same effect. I've done both wrapped and unwrapped, and I prefer wrapped because the cartilage on spareribs gets softer more reliably when you wrap to get the braise/steaming. You can definitely still get the cartilage to the point where you can bite through it unwrapped, it just tends to be harder and for me less consistent. As others have said 3-2-1 is probably too long to wrap, but it's a decent starting point for deciding what you want. I usually go closer to 1.5 in foil / end, but it mostly depends on if I remember to check the smoker in time
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Jun 8, 2020 23:44
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I usually put two racks in a single foil pouch, just to save time and foil.
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Jun 9, 2020 13:29
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FogHelmut posted:I don't think I'm going to get any support from Louisiana Grill. Should I just hit it with some Rustoleum Grill Paint, or return the whole (very heavy) thing to Costco? It's not even 1 year old. Update: I emailed Product Support and after about a week they replied and said they do not warranty paint or rust. They recommended that I paint the exterior with high temp grill paint and they would give me a $50 credit to their online store, or I could return the product to Costco if I was unhappy. I cleaned and painted the exterior, the Rustoleum grill paint hasn't bubbled or flaked. I coated the inside with Crisco and seasoned it like a cast iron pan. It seems to be holding up so far. I used my $50 credit to buy a 20lb hopper extension so I can smoke things for more than 7 hours without having to refill.
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Jun 9, 2020 19:49
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Well at least they tossed you something. What a PITA that would be to return. But then I wonder what Costco would do with it.
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Jun 10, 2020 12:49
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C-Bangin' it 
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They’d say “we’re Costco, and the deal is that you take things back” and the manufacturer would take it back with a spritely “yes, ma’am!”
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Jun 10, 2020 13:02
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If anyone was wondering, costco (temporarily) raised beef prices because of corona impacting suppliers. The prime briskets are like $6 or $7 a pound right now. It's something .99 and I can't remember which and am too lazy to go downstairs and look
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Jun 10, 2020 20:13
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gwrtheyrn posted:If anyone was wondering, costco (temporarily) raised beef prices because of corona impacting suppliers. The prime briskets are like $6 or $7 a pound right now. It's something .99 and I can't remember which and am too lazy to go downstairs and look What would normal price be?
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Jun 10, 2020 21:26
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nwin posted:What would normal price be? I want to say like $4 a pound. I want to say that they were like $60-70 per brisket last time I bought one, now they're mostly 90+
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Jun 10, 2020 23:07
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gwrtheyrn posted:I want to say like $4 a pound. I want to say that they were like $60-70 per brisket last time I bought one, now they're mostly 90+ Normal price is 4 per lb, at least in northern Virginia.
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Jun 11, 2020 00:21
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gwrtheyrn posted:I want to say like $4 a pound. I want to say that they were like $60-70 per brisket last time I bought one, now they're mostly 90+ Gonna be outing myself as a filthy poor, but I could barely afford them at $60. No pastrami experiments for me, I guess 
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Jun 11, 2020 01:37
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Kalman posted:Normal price is 4 per lb, at least in northern Virginia. Dear lord, packers are still 2.49/Lb here at HEB in Houston
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Jun 11, 2020 02:35
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Zaepho posted:Dear lord, packers are still 2.49/Lb here at HEB in Houston gently caress I miss living in Texas
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Jun 11, 2020 03:44
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Zaepho posted:Dear lord, packers are still 2.49/Lb here at HEB in Houston For prime graded?
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Jun 11, 2020 05:24
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Kalman posted:For prime graded? Probably choice
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Jun 11, 2020 06:34
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Your meat is so much cheaper. Here is my receipt from the other day, top line is pata negra pork, bottom line is cou de porc which obviously translates as pork neck but seems to really be shoulder. 1 CHF = 1 USD
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Jun 11, 2020 13:06
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Yeah brisket prices spiked up a good bit. Costco went from $4/lb --> $7/lb for packer prices. Did get lucky and find a pre-spike priced brisket additionally marked on sale at a Walmart recently. Immediately snatched it up. Felt like I was in a dream.
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Jun 11, 2020 19:51
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During the first few weeks of Covid I bought 2 prime packers for $3.50/lb. Then I went to Sam's and their prime packers were $2.78/lb Prior to that I was always buying briskets at walmart and I would always stock up when they were near expiration and reduced to $1.50/lb. But I will say that everything at Walmart is injected including the briskets. Having had better briskets I don't think I will buy them from walmart unless they are stupid cheap again. my turn in the barrel fucked around with this message at 00:06 on Jun 12, 2020 |
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Jun 12, 2020 00:03
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Jun 12, 2020 02:15
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So I got my hands on a nice, 11lbs piece of beef brisket. It's too much to make on one take, and I don't wanna freeze too many leftovers. As this is my second brisket, what do you all recommend? Split it in half, so I have both point and flat on each piece (the last one I made was about 5lbs of point and flat), or seperate point and flat, and do the flat one time, and the point another time? The more I google, the more opinions I find about both ways...help me
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Jun 12, 2020 07:35
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I would separate point and flat rather than cut it in half the long way--in fact I just always do that so I can actually fit it on my smoker.
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Jun 12, 2020 09:07
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Sounds good and what I hoped would be right, thanks! I'll seperate point and flat, and might try myself at some burnt ends when doing the point.
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Jun 12, 2020 09:49
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I'm hoping to pick up a brisket today and my plan is to split point and flat, freezing the flat for another time and doing the point tomorrow. They were marked down to $2.49/lb here when they're normally $6-7/lb 
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Jun 12, 2020 17:45
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This annoys me so much. Costco in most southern states sells prime brisket for like $2 or $3 per pound. In Pennsylvania, the only brisket I could find at Costco was some bullshit pre-cut stuff for like $11/lb. I found a decent butcher but I'm still paying about $4-5 per pound for choice. So what I'm saying is, screw anybody with access to $2.50/lb prime brisket, you are the worst.
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Jun 12, 2020 19:41
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Even in the south though, to get that 3$/pound price on prime brisket you have to buy the full 15 pound packer, which is very probably too large to fit in your freezer space and or smoker/is a pain to deal with. If you buy just a flat or w/e then the price goes up to like 7.50$ a pound.
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Jun 12, 2020 19:46
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Dango Bango posted:I'm hoping to pick up a brisket today and my plan is to split point and flat, freezing the flat for another time and doing the point tomorrow. The only ones left were frozen solid. But went to another place and got Prime beef for $4.39/lb. If I split flat and point tonight and season the point to leave in the fridge overnight I should be fine, right?
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Jun 13, 2020 02:54
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Oh yeah. I always season whatever I’m doing the night before.
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Jun 13, 2020 13:08
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Double post for some food pics  9.8lbs pork butt trimmed down to about 7.8 lbs. my past with pork butts has had them go WAY longer than I expected so I threw this bad boy on at 6PM @ 250 for a pool party today. Ended up finishing up at about 8AM and is in foil, towels, in a cooler to rest. I checked it a few times during the night (2am, 4 am, woke up at 6 am). Very impressed with the Egg. Didn’t adjust vents once from 6pm until finished. When it was done, I opened my vents all the way to heat/scrape the remnants off the grill plate and was at 500 degrees in like twenty minutes.
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Jun 13, 2020 17:12
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I've been stuck in the stall while wrapped in butcher paper for almost 3 hours now. Gonna have to foil it if this keeps up 
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Jun 13, 2020 21:47
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I picked up a 5.26lb hunk of "point cut corned beef" on impulse at the grocery store tonight. I've heard of brining it in Sprite for several hours, not quite sure why (removing the salt?), but I'm open to ideas and suggestions on smoking this thing. Posting pic of it here as imgur won't let me upload it for some reason.
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Jun 14, 2020 04:22
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I’d rinse it thoroughly, then cut off and cook a tiny piece to check saltiness. If it’s too salty, soak it it in water for two hours, pat it dry, absolutely cover it in 2:1 black pepper and coriander and let it sit in the fridge for at least another 3 hours to let the salt redistribute. Smoke it either to 200 and rest, or smoke it to 155ish then steam to 200. You’ve got yourself some pastrami.
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Jun 14, 2020 14:37
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Doom Rooster posted:I’d rinse it thoroughly, then cut off and cook a tiny piece to check saltiness. If it’s too salty, soak it it in water for two hours, pat it dry, absolutely cover it in 2:1 black pepper and coriander and let it sit in the fridge for at least another 3 hours to let the salt redistribute. ^^ Do this!
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Jun 14, 2020 16:47
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Just got a crazy new smoker and I’m excited to get some recipes together. Does anyone have a recommended recipe and smoke for turkey legs? I had some crazy turkey when I was in the states and I’d like to try and make the ultimate at home 
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Jun 14, 2020 17:49
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Brine in salt and brown sugar, smoke at 375 until 160.
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Jun 15, 2020 00:20
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TITTIEKISSER69 posted:I picked up a 5.26lb hunk of "point cut corned beef" on impulse at the grocery store tonight. I've heard of brining it in Sprite for several hours, not quite sure why (removing the salt?), but I'm open to ideas and suggestions on smoking this thing. Posting pic of it here as imgur won't let me upload it for some reason. I'd already started brining the night before Doom Rooster's reply, so here's how it went: I placed the meat in a Rubbermaid container, poured in a 2L of Sprite, sealed the lid and put it in the fridge. Poured out the liquid and added a new bottle of Sprite before bed, then did the same in the morning. Brining time was about 12 hours.  The brining softened up the meat enough to separate into two pieces. I wasn't sure whether the fat should be trimmed or not, so I trimmed it on one piece. For seasoning, I bought a bottled of McCormick's Pickling Spice and ground it up into a powder, then coated both pieces of meat with it. The seasoning that was already on the meat wasn't in a packet, so most of it got rinsed off in the brining.  Since food on the lower rack of my smoker cooks faster, I put the piece with the fat there in hopes that it would insulate enough to be done a half hour before the other piece rather than an hour.  Both were done in just under five hours. Turned out pretty nice:  A few thoughts from this experience: - if room allows, put all the meat on the upper rack - otherwise, wrap the lower rack in foil or at least use a foil pan. The bark on the lower piece got extra tough - the salty taste wasn't overpowering but it was noticeable. Try brining for longer than 12 hours next time
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Jun 15, 2020 02:02
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Bape Culture posted:Just got a crazy new smoker and I’m excited to get some recipes together. Does anyone have a recommended recipe and smoke for turkey legs? I had some crazy turkey when I was in the states and I’d like to try and make the ultimate at home What crazy new smoker did you get? You want to do a brine with pink salt if you want the “American” experience. Then smoke at 225 until done (I cheat and refer to virtual Weber bullet website for times and temps for basic things). If you don’t do pink salt rub with salt and baking powder for awesome maillard at low temps.
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Jun 15, 2020 06:35
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Awesome thank you! It’s a cactus jack longhorn from Germany. 7mm steel behemoth.  It’s gonna be fun times learning this.
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Jun 15, 2020 10:41
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Holy smokes that must weigh a ton
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Jun 15, 2020 14:28
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