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Bob A Feet posted:Shut the gently caress up you babies. Post some BBQ. Slow Smoking Meat: STFU and post some BBQ
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Jul 3, 2020 20:42
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| # ? May 30, 2024 05:16 |
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*peeks in door* Oh my. I'm trying a pastrami. Using an entire brisket, following Amazing Ribs' recipe for corned beef. Made the pickling spices (also AR's recipe), and now I'm waiting for the pickling salt in the mail. No one told me how important that stuff is. Beef will go in Monday, expecting to finish in 10 days or so. THEN I actually have to smoke the thing. I hope this is worth it. I want nothing less than Katz or Carnegie quality pastrami at this point.
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Jul 3, 2020 21:10
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Just be careful on the final cook for the pastrami itself. That Amazing Ribs rub is delicious as gently caress, but if you decide to steam it from 150 up to final temp, if you go too quickly then if feels like there's not really enough time for enough fat rendering and meat getting tender. It's still a brisket, and it's not a matter of just hitting temp, it needs to spend enough time at those temps too to get nice and tender.
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Jul 3, 2020 23:16
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Good note. I was expecting to smoke it all the way through. But if it's more traditionally Jewish to steam it I'd rather follow that.
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Jul 3, 2020 23:51
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 10lbs trimmed down to about 8, coated with the yellow mustard and rubbed with a ton of brown sugar, salt, paprika and other stuff. Next time you see it it’ll be a little meteorite!
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Jul 4, 2020 02:54
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My wife and I started playing with a stick burner a few weeks ago, we've been starting with some inexpensive cuts to see what we can figure out but it turns out that's all it takes for an amazing pork belly sandwich. Pretty interested in what happens with your pastrami though, I feel like that's the next big objective after we figure out what the gently caress we're doing. 
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Jul 4, 2020 04:52
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M2tt posted:My wife and I started playing with a stick burner a few weeks ago, we've been starting with some inexpensive cuts to see what we can figure out but it turns out that's all it takes for an amazing pork belly sandwich. Pretty interested in what happens with your pastrami though, I feel like that's the next big objective after we figure out what the gently caress we're doing. That's a great second picture. Looks amazing.
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Jul 4, 2020 05:19
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Whooping Crabs posted:I'm a microbiologist, dumbass. This doesn't mean anything except you're bad at your job. I'm a health inspector. You're describing a perfect scenario for botulism. No oxygen, low heat and plenty of moisture to kill your friends. Tezcatlipoca fucked around with this message at 13:35 on Jul 4, 2020 |
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Jul 4, 2020 13:33
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Tezcatlipoca posted:This doesn't mean anything except you're bad at your job. lol
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Jul 4, 2020 14:05
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I'm a botolism microbe and you are both dipshits actually
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Jul 4, 2020 14:30
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this thread is getting rly spicy and i'm living for it
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Jul 4, 2020 14:34
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Hot drat that twist. 
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Jul 4, 2020 14:35
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lmao
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Jul 4, 2020 15:44
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C-Bangin' it 
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Tezcatlipoca posted:This doesn't mean anything except you're bad at your job. I feel like you are trolling or simply missing some key information. Let's recap this entire conversation, then dive into the microbiology a bit: FogHelmut posted:16.5 hours at 200 degrees. Put it in a cooler for 2 hours after it hit 190. I might pull it at 185 next time. Tezcatlipoca posted:I hope you enjoy botulinum. Like, at least take it above the boiling point. Whooping Crabs posted:Nah man the safe ground beef temp is 165 degrees Fahrenheit. Botulism toxin is denatured at 175 anyways (since it took so long to get up to temp). It's safe but it might not be that tender since you want to try to get it up to ~205 in order to get that collagen brakedown. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3320287/ Tezcatlipoca posted:The bacteria that create the toxins do not die until around 225 so that doesn't mean poo poo. Whooping Crabs posted:For botulism, it's the toxin, not the spores, which cause disease (unless you are an infant or immunocompromised). The spores can't germinate/survive in your gut. Also this is why it's not recommended to give infants honey because it may contain botulism spores. Tezcatlipoca posted:drat you really don't understand bacteria. The botulism is creating botulinum toxins. Denaturing the toxins but not killing the bacteria means the bacteria will continue to create the toxins. This is very basic stuff. You're also ten degrees too low for killing the botulinum toxin so you're trying to kill people anyway.
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Jul 4, 2020 16:09
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Also, as a food inspector, you should know that the minimum safe temperature to cook beef to is only 145 °F internal temperature https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature Whooping Crabs fucked around with this message at 16:23 on Jul 4, 2020 |
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Jul 4, 2020 16:21
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Whooping Crabs posted:I feel like you are trolling or simply missing some key information. Let's recap this entire conversation, then dive into the microbiology a bit: Yeah, well that's just like your opinion, man.
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Jul 4, 2020 16:50
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Whooping Crabs posted:Let's recap this entire conversation, then dive into the microbiology a bit: No shut up and post some bbq fancy doctor man
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Jul 4, 2020 17:05
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um excuse me posted:Good note. I was expecting to smoke it all the way through. But if it's more traditionally Jewish to steam it I'd rather follow that. I think places like Katz's steam to finish just because that's what makes for the easiest production in a very busy restaurant. Smoking all the way will be totally fine and good.
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Jul 4, 2020 17:11
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Bob A Feet posted:No shut up and post some bbq fancy doctor man Ok here's a bad picture of some ribs I smoked two days ago. Used a dry rub to start, did the 3-2-1 method, finished the last hour with a homemade bbq sauce. I used cinnamon for the first time in both the rub and the sauce, and it turned out really delicious. 
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Jul 4, 2020 17:19
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I usually smoke pork spare ribs, this time we've got baby back or pork loin ribs, how much time do they take? I'm usually budgeting 5-6 hours for spare ribs but don't have a number in mind for this cut. Fake edit: I'm usually going at 225
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Jul 4, 2020 19:33
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Tezcatlipoca posted:This doesn't mean anything except you're bad at your job. Nobody tell the sous vide thread
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Jul 4, 2020 20:35
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Carillon posted:I usually smoke pork spare ribs, this time we've got baby back or pork loin ribs, how much time do they take? I'm usually budgeting 5-6 hours for spare ribs but don't have a number in mind for this cut. I usually go 5-6 hours but account time to fire up the grill and then rest them
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Jul 4, 2020 21:30
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Is everyone always wrapping ribs? I usually do 321 ribs @ 325° but wanted to try no wrap today. Then I chickened out when it was 5pm and they clearly had a ways to go and wrapped them. Also my first time trying untrimmed spare ribs
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Jul 4, 2020 23:44
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SaltPig posted:Is everyone always wrapping ribs? I usually do 321 ribs @ 325° but wanted to try no wrap today. Then I chickened out when it was 5pm and they clearly had a ways to go and wrapped them. I exclusively buy Costco ribs and never wrap them, because I can't be bothered.  They always turn out super well regardless.
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Jul 5, 2020 00:37
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I have to admit to buying Costco's pre-dryrubbed st.louis ribs because I am assuming they are using the Pork Barrel rub; that I also shamefully buy there instead of making my own. This is the first time I have done full, untrimmed spareribs. Only wrapped for an hour but that seems to do the trick.
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Jul 5, 2020 00:43
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St. Louis style rib prep. All the ones I buy have the silver skin so I remove that, but when you turn them over half of them have this flap of meat and fat. Should I be removing that or just trimming the fat or??
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Jul 5, 2020 01:06
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I took the lining off as best as I could. Left the lining underneath that flap intact and it seemed fine. And kept the flap itself.
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Jul 5, 2020 01:13
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I usually trim off all that excess overhang and flap shenanigans and use it for a second meal later on. Makes pretty decent crock pot stew fodder, 90% of those collagen cylinders dissolve into the liquid and make it mouthfeely as heck.
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Jul 5, 2020 01:26
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Stew details please? I always get the whole rack and just eat around the cartilage
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Jul 5, 2020 01:39
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i like nice words
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I don't have a specific recipe per say.... Salt up and sear as much of the rib end slab thing as you can in a hot pan, then drop it in the crock pot with the usual suspects. A few carrots, potatoes, celery stalks, an onion, a few garlic cloves, some tomato paste, some broth, worcestershire, a bay leaf or two, maybe a sachet of other random herbs you have (rosemary, parsley, thyme, oregano, whatever). Could sub the broth for some red wine, or a mix of the two. Crock pots own. Just dump poo poo in there and turn it on for 8 hours.
McSpankWich fucked around with this message at 01:52 on Jul 5, 2020 |
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Jul 5, 2020 01:50
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To celebrate the 4th of July this year, I decided to use my Kamado as a grill instead of a smoker this time! I will be celebrating America's birthday by grilling up some delicious... Korean BBQ!  Got some chicken, pork, AND beef going on in there.   Plated up:   gently caress yea happy bday America!
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Jul 5, 2020 04:21
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Smoking meats in three pictures    Homemade rub, spritzed every three hours at the 6 hour mark on with apple juice. About 15 hours total at 250. Bark for fuckin days. Served with homemade flour tortillas, slaw, and mango habanero sauce. Fuckin BANGIN.
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Jul 5, 2020 04:51
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brisket on the pit barrel cooker   think I probably over-trimmed a bit, but it was well-received and I've got leftovers for days
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Jul 5, 2020 18:12
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I’m done with my MES. I turn it to 195 and the temp drops as low as 180. It turn it to 205 and it climbs to 250. The temp swings just seem insane for trying to maintain a temp. I’m doing ribs and set it for 215 knowing it reads a bit high and it peaked at 280. Edit: problem is definitely between 200 and 205. 200 is too low and 205 skyrockets to 240. nwin fucked around with this message at 20:24 on Jul 5, 2020 |
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Jul 5, 2020 20:02
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SaltPig posted:Is everyone always wrapping ribs? I usually do 321 ribs @ 325° but wanted to try no wrap today. Then I chickened out when it was 5pm and they clearly had a ways to go and wrapped them.
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Jul 5, 2020 20:11
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MES is like an outside electric oven. Toss your probe into your indoor oven and see how it does.
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Jul 5, 2020 20:41
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Colostomy Bag posted:MES is like an outside electric oven. Nothings wrong with the probe. I’m using two of them reading from different thermometers and they’re pretty close to each other.  The smoker was set to 215 at the end there when it peaked to 270. It’s set for 210 now. I opened it once toward the beginning. nwin fucked around with this message at 21:17 on Jul 5, 2020 |
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Jul 5, 2020 21:06
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I think he's saying that electric ovens will cycle over and under the target temperature, and that the MES will have the same behavior.
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Jul 5, 2020 21:36
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I just tested my builder generic electric oven last night because my wife was suspicious of it. +15-50 degrees, depending whether the element was on or off. When I had an MES, it was the same way. In the end though dude variations like that have little effect in your cooked product. I typically shoot for 225-250 and will accept variations up to 275.
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Jul 5, 2020 23:16
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| # ? May 30, 2024 05:16 |
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Hit me with a good rub recipe for pulled pork, not too spicy. I’m stuck in a rut.
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Jul 6, 2020 00:28
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