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TheReverend posted:URGENT: Do it you coward. Dango Bango posted:Billows is 20% off but I'd have to modify my Weber kettle for it. Don't really want a project especially for a "if it ain't broke, don't fix it". Do it you coward.
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Sep 17, 2020 05:26
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TheReverend posted:URGENT: Cook the whole thing, get a vacuum packer and freeze what you don't want to serve. I must have 30-40 pounds of MEAT in my freezer at this point. I can just have ribs or pulled pork or brisket. It's really nice.
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Sep 17, 2020 13:05
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um excuse me posted:Cook the whole thing, get a vacuum packer and freeze what you don't want to serve. I must have 30-40 pounds of MEAT in my freezer at this point. I can just have ribs or pulled pork or brisket. It's really nice. I need to do more of this, I finally got my chest freezer after about 3 months of waiting.
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Sep 17, 2020 13:12
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um excuse me posted:Cook the whole thing, get a vacuum packer and freeze what you don't want to serve. I must have 30-40 pounds of MEAT in my freezer at this point. I can just have ribs or pulled pork or brisket. It's really nice. I normally only smoke one rack of ribs each time. Is there any noticeable difference when you freeze and reheat the leftovers? How do you reheat them? I’m thinking maybe I smoke 2-3 racks at a time and just freeze them if they taste pretty much the same.
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Sep 17, 2020 13:23
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Leave in the vacuum bag and reheat via sous vide is best IMO
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Sep 17, 2020 13:25
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Enos Cabell posted:Leave in the vacuum bag and reheat via sous vide is best IMO I have not tried this but it definitely sounds like the best option. I just reheat ribs in the oven with some sauce on top. I'm not too worried about loss of quality because I'm saving these for winter when it's not practical to run the smoker, but they taste fine to me.
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Sep 17, 2020 13:38
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Enos Cabell posted:Leave in the vacuum bag and reheat via sous vide is best IMO
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Sep 17, 2020 17:28
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A sous vide circulator also rules for defrosting vacuum sealed uncooked meats.
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Sep 17, 2020 17:43
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canyoneer posted:A sous vide circulator also rules for defrosting vacuum sealed uncooked meats. I’ve heard about this. What temp do you set it to defrost at though? You’d want to go straight to cooking it right-otherwise it’d be in the danger zone too long?
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Sep 17, 2020 17:49
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nwin posted:I’ve heard about this. What temp do you set it to defrost at though? You’d want to go straight to cooking it right-otherwise it’d be in the danger zone too long? You can go straight to cook from frozen by adding about an hour to the cook time. As far as defrosting, I just set my Anova to 32F and it just runs as a circulator until things thaw, usually 15-30m depending on size.
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Sep 17, 2020 19:36
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toplitzin posted:You can go straight to cook from frozen by adding about an hour to the cook time. Yep, that's the idea. It's like the old "put it in a bowl under running water" method, but the circulator is doing the work for you instead of running the water the whole time
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Sep 17, 2020 19:42
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toplitzin posted:You can go straight to cook from frozen by adding about an hour to the cook time. I didn’t even think the anova would go that low-nice!
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Sep 17, 2020 20:10
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Enos Cabell posted:Leave in the vacuum bag and reheat via sous vide is best IMO This definitely is the best option. Works best for pulled pork, pretty decent for pork ribs, and is the best option I've found for brisket, but still leaves a lot to be desired. Just can't find a way to re-heat brisket that leaves it anywhere close to the day-of experience.
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Sep 17, 2020 22:37
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Put leftover brisket in a chili, or slice it for sandwiches.
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Sep 18, 2020 01:38
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I smoked some chuck on the side while I was smoking a tritip. Then I tossed it in the fridge, cubed it, and made some chili with it the next day. It was fantastic.
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Sep 18, 2020 02:11
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Joining forces with my buddy that specializes in SUPER HOT peppers today! Little butt just hit the smoker with some Apple wood. Trying lump charcoal for the first time. Will see what happens! 
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Sep 19, 2020 17:13
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Peppers are done!    My buddy tells me they are called “Fatalli Jigsaws” and “Big Yellow Mamma’s”. Both are rated super hot according to him. We sprinkled some of the powder on some chips. Wow!!! Great smoky flavor and they are crazy hot! ....Pork butt is stuck in the stall.
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Sep 19, 2020 22:03
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Those peppers and that powder look delicious!
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Sep 19, 2020 23:19
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Did you need to dry the peppers out before blitzing?
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Sep 19, 2020 23:39
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Fall Dog posted:Did you need to dry the peppers out before blitzing? Nope. Picked them and put them right on the smoker. They dried out completely after about 3-4 hours. We also roasted some peppers with some onions and garlic and made a really good hot sauce.
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Sep 20, 2020 02:49
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Pork butt is done!    Obviously sprinkled the ground peppers and dabbed the hot sauce all over that sandwich. Will get a better picture of a sandwich tomorrow. The switch to lump charcoal was a huge success. I will be using it exclusively from now on 
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Sep 20, 2020 02:53
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Bloodfart McCoy posted:Pork butt is done! What charcoal did you use and why did you like it?
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Sep 20, 2020 08:28
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nwin posted:What charcoal did you use and why did you like it? I used Cowboy brand. It’s pretty available at a lot of places around me. It seemed to burn a little hotter than Kingsford briquettes. With my drafty smoker, that’s a plus. Also I noticed less ash accumulating, and temperature fluctuations seemed to be reduced. Instead of going outside every 20 minutes to mess with the vents like usually do, I was out there maybe once an hour or less.
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Sep 20, 2020 08:57
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Bloodfart McCoy posted:I used Cowboy brand. It’s pretty available at a lot of places around me. Interesting-I’m interested in less ash since kingsford seems to produce a lot which might make an overnight cook difficult for my wsm-thanks!
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Sep 20, 2020 11:59
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Completely anecdotal but I’ve found that lump ashes way less and the higher quality you go the better it burns with less ash. Rockwood and Carbon del Sur are my favorites.
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Sep 20, 2020 13:20
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I buy the Komodo joe lump because it's huge chunks and is available on Amazon. I made reverse sear steaks yesterday night. I apologize for the terrible photos but I wanted to finally post something here. Here are the mostly raw steaks being smoked. 1.5" t-bones. The flash basically just illuminated the smoke.  I smoke them to an internal temperature of 110 degrees (about 10-15 below your desired temp). Then you get your grill up to 600 degrees and sear them off  If you do it right you end up with desired doneness inside, nice hard sear outside, and no grey ring. I add cayenne to my steaks because I add cayenne to everything.  I use hickory for my steaks because it's tasty.
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Sep 20, 2020 14:48
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Why is it each and every time I mention to my wife that I intend to go to the ‘co to stock up on pork butt, does she come home from the grocery store with a gristly disgusting picnic shoulder that is half bone, half cartilage and half skin? Speaking of ‘co, I found a decent pack of pork belly a few days ago, didn’t think to look at the actual tag. Got home and my wife remarks that the sliced/uncured belly was $3.99/lb, and I at that point noticed that the package I grabbed was marked as $5.99/lb tri tip.  . Getting a refund on the difference after a quick phonecall to the store. Was supposed to be $2.99/lb. It IS a very nice slab though, and is currently in the maplebacon curing goop.
Hasselblad fucked around with this message at 16:23 on Sep 20, 2020 |
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Sep 20, 2020 16:18
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I like how every pork butt is different. Threw a 7 pounder in at 2:00 am on the MES set at 225. Woke up at 8, saw it was sitting at 184 and I thought what the hell. Turns out is was the stall. Never had one stall that high.
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Sep 20, 2020 19:04
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C-Bangin' it 
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anyone ever done ribs with some Chinese-influenced rub/sauce? I throw lao gan ma on everything, I figure someone has tried this before.
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Sep 20, 2020 23:08
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THE MACHO MAN posted:anyone ever done ribs with some Chinese-influenced rub/sauce? I throw lao gan ma on everything, I figure someone has tried this before. Whenever I get Chinese spare ribs in takeout I ask myself why I’ve never tried to make them myself on the smoker.
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Sep 20, 2020 23:30
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THE MACHO MAN posted:anyone ever done ribs with some Chinese-influenced rub/sauce? I throw lao gan ma on everything, I figure someone has tried this before. As someone who works in a Chinese/Texan fusion restaurant whose top selling dish is smoked brisket fried rice, I can say that yes, someone has done Chinese-influenced BBQ rub/sauce. Our standard rub goes pretty much like this: Salt Brown Sugar Thai+Tianjin chilies Red Szechuan pepper Black pepper White pepper Cumin Garlic powder Onion powder Brush with a mix of soy sauce/molasses for better rub adhesion.
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Sep 20, 2020 23:56
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Subjunctive posted:Can you run them both at the same time to see how much they differ? Calling back to this because I did some ribs and ran the probes of both thermometers:  Definitely was a thermometer issue.
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Sep 21, 2020 01:44
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A quick reminder that it's fairly easy to test a thermometer accuracy - just boil a large pot of water and put the sensor in that. It should be 212f, (+/- depending on altitudes).
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Sep 21, 2020 02:58
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Alternatively put ice cubes in water and stir it for 10-15 seconds and the probe should read 32/33
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Sep 21, 2020 03:10
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Alternatively, smoke ribs
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Sep 21, 2020 03:12
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Doom Rooster posted:As someone who works in a Chinese/Texan fusion restaurant whose top selling dish is smoked brisket fried rice, I can say that yes, someone has done Chinese-influenced BBQ rub/sauce. I really expected to see star anise in there, and ginger!
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Sep 21, 2020 04:18
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Subjunctive posted:I really expected to see star anise in there, and ginger! Definitely. We get the sweet spices in via specific sauces for specific dishes though. Keeping the rub savory though allows it to be more general purpose. If you wanted the rub to be the main/only flavor vector, I’d add that star anise and ginger, then a little cinnamon and a tiiiiinnnyyy bit of clove.
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Sep 21, 2020 12:41
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Pulled out 2.5lb of vacuum sealed smoked brisket flat and made the best chili of my life this weekend. Smoked brisket makes chili transcendent, holy poo poo.
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Sep 21, 2020 12:49
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Enos Cabell posted:Pulled out 2.5lb of vacuum sealed smoked brisket flat and made the best chili of my life this weekend. Smoked brisket makes chili transcendent, holy poo poo. I did this a while back and you are correct.
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Sep 21, 2020 15:14
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Enos Cabell posted:Pulled out 2.5lb of vacuum sealed smoked brisket flat and made the best chili of my life this weekend. Smoked brisket makes chili transcendent, holy poo poo. You neglected to state if you used beans or not. 
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Sep 21, 2020 20:55
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