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Title change and a bunch of pictures of smoked meat. It's Christmas in July!
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Jul 6, 2020 01:15
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| # ? May 14, 2024 02:50 |
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1 Tbsp Cumin 1 Tbsp garlic 1 Tbsp onion 1 Tbsp chili powder 1 Tbsp ground ginger 1 Tbsp salt 1 Tbsp black pepper 1 Tbsp paprika 1/2 cup brown sugar
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Jul 6, 2020 01:34
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I use Amazing Ribs' "Meathead's Memphis Dust Dry Rub" 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup American paprika 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powder Slather up the pork with plain yellow mustard and pat that stuff on, as much as will stick.
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Jul 6, 2020 02:31
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1/4 cup paprika 1/4 cup salt 1/4 cup of dark brown sugar Tablespoon of garlic, onion, pepper, cayenne powders. Slather with mustard, coat heavily with rub.
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Jul 6, 2020 03:47
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Bless. (Now to figure out what American paprika is!)
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Jul 6, 2020 04:17
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Subjunctive posted:Bless. Sweet paprika, as opposed to the spicy Hungarian paprika or smoked paprika.
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Jul 6, 2020 09:22
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Subjunctive posted: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 13:55
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I use either this or meathead's rub depending on what I'm smoking. You'll see that some rubs have a considerable amount of sugar or none at all. I feel like the sugar is important to building a good bark on a long smoke, but doesn't really carmelize properly on a shorter smoke.
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Jul 6, 2020 14:11
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I've been using the Pork Barrel rub from Costco (because I am lazy) and I mix it 50/50 with brown sugar for stuff like pork butts. Ribs I just use it straight.
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Jul 6, 2020 14:19
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Canuckistan posted: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. Yepper.
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Jul 6, 2020 14:24
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C-Bangin' it 
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Colostomy Bag posted:Yepper. Ah I gotcha. I was still surprised to see how much of a curve it does though. Looks like I could either deal with it or buy a PID for $150 to get the range a bit tighter. Honestly I might just sell this thing and get a WSM or something down the road. I’ve tried using it probably ten different times and gotten decent results twice. I’d like to have something that can finish chicken so the skin is a bit better as well.
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Jul 6, 2020 14:35
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nwin posted:Ah I gotcha. I was still surprised to see how much of a curve it does though. Looks like I could either deal with it or buy a PID for $150 to get the range a bit tighter. Yeah, I never really thought of it before. When I first got into smoking it was mostly about controlling temps. On another forum a newbie was worried about going from 250-275 or whatever. The reply was, check your oven, you'll be amazed how well your smoker (in this case of course charcoal) does with temp fluctuation. Not sure what your situation is with space/money/climate/etc. but I like having both options. Colostomy Bag fucked around with this message at 15:04 on Jul 6, 2020 |
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Jul 6, 2020 15:01
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I know it was somewhere in this thread and I can't find it, but what are the vortex knockoffs on Amazon?
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Jul 6, 2020 15:06
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Not sure what you're specifically asking, but if you simply search Weber vortex, all the knockoffs show up in the results as well.
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Jul 6, 2020 15:14
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um excuse me posted:Not sure what you're specifically asking, but if you simply search Weber vortex, all the knockoffs show up in the results as well. Ah, that was helpful. I was searching for vortex ring and got all kinds of different crap. Is there a preference in all these? This is for a 24"
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Jul 6, 2020 15:31
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Liquid Communism posted:Sweet paprika, as opposed to the spicy Hungarian paprika or smoked paprika. Ah, in Canada that’s either just “paprika”, “sweet paprika”, or “Spanish paprika”. I didn’t know that there was an American paprika tradition, and I guess didn’t notice it labeled that way when I lived in the US. Thanks!
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Jul 6, 2020 15:32
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Subjunctive posted:Ah, in Canada that’s either just “paprika”, “sweet paprika”, or “Spanish paprika”. I didn’t know that there was an American paprika tradition, and I guess didn’t notice it labeled that way when I lived in the US. Thanks! I lived in America for a decade and I too never heard of 'American paprika'  (just sweet vs spicy, same as anywhere else)
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Jul 6, 2020 15:38
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Maybe I'm showing my ignorance here, but I would be shocked if most people can dial a traditional smoker to be more temperature accurate than a MES/oven. How about a pellet grill like a Traeger?
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Jul 6, 2020 15:44
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You guys are this close to making me upstream a ripple calculator to HeaterMeter. “Commit 80e3739a: Calculate MMSE in your MES!”
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Jul 6, 2020 15:59
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Internet Explorer posted:Maybe I'm showing my ignorance here, but I would be shocked if most people can dial a traditional smoker to be more temperature accurate than a MES/oven. How about a pellet grill like a Traeger? My WSM was all over the place. At best, +\- 25 degrees. But I didn’t have a gasket kit on it. I heard it improved greatly with better seals. My BGE will hold the same temperature, +\-5 degrees for like 12 hours. That’s per the dome thermometer and my Weber iGrill thermometer. Don’t know if kamados count as traditional.
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Jul 6, 2020 16:07
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Internet Explorer posted:Maybe I'm showing my ignorance here, but I would be shocked if most people can dial a traditional smoker to be more temperature accurate than a MES/oven. How about a pellet grill like a Traeger? My 22" WSM (with gaskets) can usually hold +/-5F (certainly +/-10F without breaking a sweat), and usually the biggest variations are going to be caused by it going in and out of the sun, or if the wind picks up. I can certainly hold it more accurately than either of my ovens hold temperature (and I assume an MES by extension as well). The main difference is in how electric ovens work compared to burning a fuel source. Ovens are either ON or OFF, with no in between setting. So oven's have to cycle their element ON and OFF to try to maintain temperature at a set point - depending on the efficiency of the oven, and its available power, this will dictate the 'duty cycle' (or percentage of the time the element is ON vs. OFF) to maintain a given setting. Because oven heating elements are not super responsive (they take tens of seconds to fully come up to temp) and the oven itself is a large thermal mass, they can't be cycled ON and OFF quickly. So an oven may turn its element ON for 30-60 seconds at a time, let the temperature rise inside (my ovens are about +/-25F - so it will rise up 50F from the lowest point in it's cycle), then turn the element OFF and let it coast back down 50F over the course of minutes until it decides it needs to cycle again. And the difference between ON and OFF in this case is the full power of the oven, which for a standard kitchen oven is probably around 3-4kW of power. It is very hard to control temperature accurately when your only tools are zero power and 3-4kW of power. I assume an MES is better than a kitchen oven (because they are smaller and therefor should be more responsive) - but I assume they still cycle over a wider range than their setpoint would lead you to believe. Compare this to burning charcoal (or gas, or pellets, or whatever) - where you can have a constant combustion rate going, set by the available fuel and oxygen intake - so your heat flux into the smoker can be very constant over long periods of time (vs. the ON/OFF of an electric). Things like huge water pans that increase the thermal mass inside the smoker further help to hold the temperature constant even if you have mild variations in combustion rate. With practice, you can dial in a really nice equilibrium that only gets disrupted by a) running out of fuel or b) external factors like sun/shade and wind/rain. Something like a BGE or something that is super well insulated and has a huge mass in itself should be able to do far better than a WSM.
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Jul 6, 2020 18:09
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My MES was pretty solid with only a +/-15F swing cycle based on my Fireboard data:  
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Jul 6, 2020 18:18
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Starting the corned beef that will eventually become pastrami. Started with a 14 pound brisket from Costco.  Then shaved 3 pounds of fat in the first trim.  Then split the point and flat...  ...which took off another pound of fat  Toby came in to watch  Stuck it into he largest stock pot I have that's usually just for brining turkeys  Added a little salt  Then some of the other salt  Dumped in picking spices and 2 gallons of water  Then stuck it in the fridge...barely  I'll see it again in 12 days.
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Jul 6, 2020 23:07
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I’m very interested in the pastrami, but the inside of that fridge makes me want to give you a hug and a salad.
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Jul 7, 2020 00:29
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I just paged through the pictures but I'm going to assume that was a picture of the salt and pepper rub that flashed by quickly.
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Jul 7, 2020 00:37
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Subjunctive posted:I’m very interested in the pastrami, but the inside of that fridge makes me want to give you a hug and a salad. That has to be the beer/overflow fridge. Either way, I think those eggs are a leeeeetlle outdated.
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Jul 7, 2020 00:45
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Subjunctive posted:I’m very interested in the pastrami, but the inside of that fridge makes me want to give you a hug and a salad. *Stares at $3600 in candles* It's the second fridge used almost exclusively for hosting and the occasional couch crasher.
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Jul 7, 2020 00:45
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BBBR is my favourite rub. I bought it randomly at a BBQ store about 5 years ago and got hooked. It's also incredibly good on chicken.
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Jul 7, 2020 04:08
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um excuse me posted:*Stares at $3600 in candles* Oh, excellent. Have been tempted that way myself recently.
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Jul 7, 2020 04:11
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Penzey's Barbecue of the Americas. Ignore their suggestions, just cover ribs and pork shoulders with it. Their other rubs are good too, but Barbecue of the Americas 
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Jul 7, 2020 06:48
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i like nice words
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Anne Whateley posted:Penzey's Barbecue of the Americas. Ignore their suggestions, just cover ribs and pork shoulders with it. Their other rubs are good too, but Barbecue of the Americas I miss having a Penzey’s two blocks away, or indeed in the same country.
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Jul 7, 2020 17:25
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Anne Whateley posted:Penzey's Barbecue of the Americas. Ignore their suggestions, just cover ribs and pork shoulders with it. Their other rubs are good too, but Barbecue of the Americas This is super close to meathead’s Memphis dust recipe. I love penzey’s so I’m not saying don’t buy the premixed stuff, but I try to use their spices whenever I make up a batch of Memphis dust.
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Jul 7, 2020 18:06
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VERTiG0 posted:BBBR is my favourite rub. I bought it randomly at a BBQ store about 5 years ago and got hooked. It's also incredibly good on chicken. It is great on veggies too. And just about everything else. If I am going with a store bought mix, I go with this and the Meat Church stuff.
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Jul 7, 2020 18:29
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It would seem to me that most pork rubs revolve around brown sugar, paprika, and garlic. Anything else is just building off of that.
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Jul 7, 2020 18:33
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Got the pork on the smoker, probably a late dinner tonight but oh well. Boy, do I need to replace the gaskets though... 
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Jul 7, 2020 18:52
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Anne Whateley posted:Penzey's Barbecue of the Americas. Ignore their suggestions, just cover ribs and pork shoulders with it. Their other rubs are good too, but Barbecue of the Americas I use their BBQ 3000 and 3001 on lots of poo poo.
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Jul 7, 2020 18:53
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Subjunctive posted:Got the pork on the smoker, probably a late dinner tonight but oh well. Seems picturesque to me. I have two Weber's, neither of which have seals, it's like a steam train, baby
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Jul 7, 2020 19:08
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Lawnie posted:This is super close to meathead’s Memphis dust recipe. I love penzey’s so I’m not saying don’t buy the premixed stuff, but I try to use their spices whenever I make up a batch of Memphis dust. Memphis dust: brown sugar, white sugar, sweet paprika, garlic powder, black pepper, ginger, onion, rosemary Barbecue of the Americas: salt, paprika, allspice, cayenne pepper, nutmeg, black pepper, thyme, ginger, white pepper, cinnamon I think even if you were to add sugar to BotA, they'd still have different flavor profiles. I agree using Penzey's to mix your own whatever is great, though! tater_salad posted:I use their BBQ 3000 and 3001 on lots of poo poo. 
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Jul 7, 2020 19:14
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To me, meathead's Memphis dust is defined by the crushed rosemary. Absolutely love it, adds a tangy note to the finished product that I couldn't place if I didn't know it was in the mix.
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Jul 7, 2020 19:17
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| # ? May 14, 2024 02:50 |
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um excuse me posted:Seems picturesque to me. I have two Weber's, neither of which have seals, it's like a steam train, baby There's a super weird and angry debate on the BGE forums about what gaskets to use. Apparently, many people on the forum recommend using industrial "Rutland" gaskets which aren't actually designed or approved for use around food since they contain fiberglass: https://eggheadforum.com/discussion/1165663/best-replacement-gasket An article on nakedwhiz about safety: http://www.nakedwhiz.com/gasketsafety/rutlandgasketsafety.htm But apparently they work super well and last forever and are better than all the competitors. Or something. Have you guys waded into this flame war / have a strong opinion on gaskets?
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Jul 7, 2020 20:50
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