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I wish I bought meat often enough to know what they're supposed to be priced. I basically don't buy outside of Costco because I feel like I might get ripped off.
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Oct 23, 2020 16:11
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um excuse me posted:I wish I bought meat often enough to know what they're supposed to be priced. I basically don't buy outside of Costco because I feel like I might get ripped off. boston butts/pork shoulder used to go on sale for 69 cents a pound sometime. Now, anything under a dollar is supremely good. Normal price i'd expect to pay is around 1.49 here in alabama.
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Oct 23, 2020 16:30
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SSJ_naruto_2003 posted:boston butts/pork shoulder used to go on sale for 69 cents a pound sometime. Now, anything under a dollar is supremely good. Normal price i'd expect to pay is around 1.49 here in alabama. $4 / lb is not uncommon here. $3 / lb is common, and $2 / lb is a good deal. 99 cents is just BUY BUY BUY.
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Oct 23, 2020 17:00
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Canuckistan posted:$4 / lb is not uncommon here. $3 / lb is common, and $2 / lb is a good deal. 99 cents is just BUY BUY BUY. Dear lord where do you live?
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Oct 23, 2020 17:07
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SSJ_naruto_2003 posted:Dear lord where do you live? quote:Canuckistan
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Oct 23, 2020 17:08
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I have purchased pork shoulder for ~$5CAD/lb from our local small butcher and not been too angry about it.
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Oct 23, 2020 17:13
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Ah, I only recognize posters by av and didn't read the name.
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Oct 23, 2020 17:15
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I put some ribs on at about 2pm hoping to get them done by 6ish, but I've hit a snag: my Smoke X4 isn't driving the fan. It correctly detects it (fan icon), and reads the pit temp at 160, with a target of 240, but it doesn't turn the fan on. I've tried resetting everything and all the cables, and verifying the power adapter is adapting power, so I'm not sure what else to try. (Other than manual vent control like a peasant.)
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Oct 23, 2020 19:31
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Turns out when I reseated one of the cables (USB C<->C between splitter and fan) I didn't notice damage to one of the ends. I tried replacing it with a short and an a long known-good USB C cable and both times the main control unit freaked out: lit all the segments, then switched to flashing all the segments against the real display in the "off" cycle. I guess it's carefully calibrated for the resistance of the supplied cable or something, and not really doing USB signaling? Happily the replacement cables are only $9, a genuine mercy.
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Oct 23, 2020 22:15
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I got a WSM a few weeks ago after moving into a house where I can own such a thing. So far I've cooked a couple chickens, a pork butt last weekend, and I have some spare ribs on right now. Everything has come out pretty great so far! Planning on smoking a turkey for Thanksgiving.
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Oct 24, 2020 21:35
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Endless Mike posted:I got a WSM a few weeks ago after moving into a house where I can own such a thing. So far I've cooked a couple chickens, a pork butt last weekend, and I have some spare ribs on right now. Everything has come out pretty great so far! Planning on smoking a turkey for Thanksgiving. Throw some meatloaf on there at some point. It's good.
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Oct 24, 2020 22:58
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Ribs are a pretty effortless affair as well.
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Oct 25, 2020 00:20
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Okay I think I got one last smoke in me until the spring. Doing a rack of babybacks that I cut in half because a whole rack won’t fit on my smoker. My wife really doesn’t care too much for ribs, but she will eat a “country style” rib. Which I think I heard is just a pork shoulder cut into strips? I got two of those for her. Seasoned everything with my Frankenstein rub, that is basically just leftovers from a bunch of other rubs all mixed together. While I have the rack split, I figured I’d try a different seasoning on one of those. I had this rub sitting in the pantry that I’ve never tried smoking, so I put that on one of the babyback halves. Also, my father-in-law gave my a bunch of homegrown jalapeños. Last smoke I did went really well doing the hot peppers with the meat, so I’m doing that again.   Got the babybacks on the lower rack. Country ribs and jalapeños on top. Once the peppers are done in about three hours I’ll take them off and might move everything to one rack.
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Oct 25, 2020 16:04
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I keep procrastinating, but I really want to do some ribs on my weber kettle. Main thing that has stopped me so far is lack of a rib rack, because I can't justify all that effort for just 1 rack. So in that respect, any recommendations? I don't need anything fancy so I was just going to get the cheapo Weber rack on Amazon, but I'm open to suggestions. The other question, though is this: where do you put your air temp probe? Since I have a kettle, I have the slow n sear, but in my head the ribs would have to be near the center in order to fit, which puts the probe on the opposite side of the heat source. With 2 racks, that's a pretty effective heat shield, right? I feel like the temp probe would read WAY lower than the heat that the ribs are getting. I guess I could chop the racks in half and have the probe on the side?
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Oct 25, 2020 22:03
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DaveSauce posted:I keep procrastinating, but I really want to do some ribs on my weber kettle. Main thing that has stopped me so far is lack of a rib rack, because I can't justify all that effort for just 1 rack. So in that respect, any recommendations? I don't need anything fancy so I was just going to get the cheapo Weber rack on Amazon, but I'm open to suggestions. You can stack racks on top of each other. Just make sure you rotate which is on top. You should have enough room for a rack. I only do one at a time laid flat and I've never had a problem with space.
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Oct 25, 2020 22:15
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Ribs came really good! That rub I found had a nice heat level to it. I wish I did both halves with it. This is my second cook with lump charcoal and I’ll never go back to briquettes. I don’t have to run out and play with the vents as much. The temperature seems to stabilize easier. Smells better, and seems to leave a lot less ash. Took a picture right before I sauced them and then let them go one more hour.  Finished! 
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Oct 25, 2020 23:49
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Bloodfart McCoy posted:seems to leave a lot less ash. a lot less ash, yeah. I sweep mine out every time with briquettes, and every third time with lump. I can't imagine doing a long cook with briquettes, it must be constant torture
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Oct 26, 2020 02:08
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Dango Bango posted:You can stack racks on top of each other. Just make sure you rotate which is on top. You should have enough room for a rack. I only do one at a time laid flat and I've never had a problem with space. Really? That seems like it would mess with the cook time significantly, despite rotating. You're cutting off half the heat going to the food.
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Oct 26, 2020 15:51
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DaveSauce posted:Really? That seems like it would mess with the cook time significantly, despite rotating. You're cutting off half the heat going to the food. I've never done it, but it's a recommended method in a Weber grilling cookbook I have v  v
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Oct 26, 2020 18:11
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DaveSauce posted:I keep procrastinating, but I really want to do some ribs on my weber kettle. Main thing that has stopped me so far is lack of a rib rack, because I can't justify all that effort for just 1 rack. So in that respect, any recommendations? I don't need anything fancy so I was just going to get the cheapo Weber rack on Amazon, but I'm open to suggestions. I have a 22" kettle and with the slow n' sear I can fit two racks of St Louis ribs without a rack but it's tight. With a rack it's not a problem. What I do is turn the grate 90 degrees and mount the probe onto the grate handle using a binder clip so that the tip is about half an inch in front of the first rack. Air seems to circulate pretty well but you probably still want to shuffle the ribs around once or twice during cooking. You can't really get in to add more coal but I have never needed to add more coal for ribs.
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Oct 26, 2020 22:51
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 Alright finished my first cook in 7 years. Other butt is still resting but I pulled the smaller one.  I had to wrap it before the bark fully set because I was on a time crunch.  We usually pull all the unpleasant chunks of fat out rather than shredding with claws. Which can leave it a little dry...  Which is easily solved by adding some of the juice from the foil back to it  Yes, I put mayo on my BBQ sandwiches sometimes. Sue me.  Some help from my best friend, 'Sweet Baby' Ray  Finished product. I forgot to make slaw.
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Oct 27, 2020 06:17
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Doing a big overnight smoke on my WSM with a PartyQ controller. Last time it held steady through the night but this time I've been up twice so far. The first time the batteries died even though I started the cook with fresh batteries (will have to speak to the kids about putting old batteries in the drawer!), and now when I got an undertemp alarm. It turns out that it got very windy and rainy and the poor Q couldn't blow hard enough to keep the temp up. I cracked open a vent and it seems to be doing better.
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Oct 27, 2020 07:23
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Canuckistan posted:Doing a big overnight smoke on my WSM with a PartyQ controller. Last time it held steady through the night but this time I've been up twice so far. The first time the batteries died even though I started the cook with fresh batteries (will have to speak to the kids about putting old batteries in the drawer!), and now when I got an undertemp alarm. It turns out that it got very windy and rainy and the poor Q couldn't blow hard enough to keep the temp up. I cracked open a vent and it seems to be doing better.
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Oct 27, 2020 07:32
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Just cracking a single vent open maybe 20% was all it needed to get going. It's been holding steady for the last 4 hours.
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Oct 27, 2020 10:55
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Subjunctive posted:Turns out when I reseated one of the cables (USB C<->C between splitter and fan) I didn't notice damage to one of the ends. I tried replacing it with a short and an a long known-good USB C cable and both times the main control unit freaked out: lit all the segments, then switched to flashing all the segments against the real display in the "off" cycle. This exact thing happened to me, except my cables weren’t visibly damaged at all. I contacted thermoworks and they shipped me a new smoke and told me to keep my old one since it still works fine as just a thermostat on battery power. I guess it’s a known issue because the rep knew exactly what I was talking about. I’d give them a call, it was a painless process was on the phone less than 10 min. I also fiddled with the cables and got it working temporarily again but at some point while doing a brisket the fan got stuck on, luckily I caught it.
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Oct 31, 2020 18:23
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This weekend was forecasted to have good weather, so I figured I'd get one last smoke in this year before the weather sucks. Ended up with a brisket, chuck roast, and a couple bone/skinless chicken thighs from costco. I was most excited about the chuck since the pack I picked up had pretty insane marbling compared to every other pack I saw when I went shopping, including the "american wagyu" costco apparently now carries. Beef went on at ~5:45 am, and the chicken at 10 am. I had the chicken for lunch--it was fine but not as good as when I've done whole chickens. The charcoal ended up running out or at least stopped holding 225+ before the beef was done while I was out doing something, so I ended up finishing it in the oven. Brisket  Chuck  A couple slices of chuck roast from the part with the large amount of intramuscular fat  The chuck was just as good as I had hoped. It's not cut against the grain, but even then it's incredibly tender and almost melts in my mouth. A+ would do again
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Nov 1, 2020 04:00
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Time for some election pork.  And away we go. Hickory today. 
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Nov 1, 2020 19:30
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store had some beef ribs. Same cook temp and timing as pork ribs? I was probably going to keep these simple and do a ton of S&P, but open to suggestions
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Nov 2, 2020 17:12
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THE MACHO MAN posted:store had some beef ribs. Same cook temp and timing as pork ribs? I was probably going to keep these simple and do a ton of S&P, but open to suggestions https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe Also, still going on the smoker, both butts are now in the 190s.
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Nov 2, 2020 17:15
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toplitzin posted:https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe awesome, thank you. Also hit post before thinking - any recommendations for good bluetooth thermometers that I can monitor on my phone? Meat and overall oven ones
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Nov 2, 2020 17:21
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THE MACHO MAN posted:awesome, thank you. Fireboard, Fireboard, Fireboard. here's my current cook: https://share.fireboard.io/E8E784 edit: actual site: https://www.fireboard.com/ toplitzin fucked around with this message at 17:37 on Nov 2, 2020 |
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Nov 2, 2020 17:34
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THE MACHO MAN posted:store had some beef ribs. Same cook temp and timing as pork ribs? I was probably going to keep these simple and do a ton of S&P, but open to suggestions If they’ve still got a big thick plate (1in+) of meat on top, follow that Amazingribs article. If they’ve had the meat trimmed off and it’s just bone and meat between, going to be much closer to pork ribs.
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Nov 2, 2020 18:27
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24 hours later. Fresh out the smoker, a bit under 200 on each but both passed the fork spin test.  Now they rest in the cooler.
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Nov 2, 2020 19:07
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toplitzin posted:Fireboard, Fireboard, Fireboard. Seconding Fireboard. Personally, I’d avoid Bluetooth only thermometers. First, their range sucks. Second, even when in range, I always found that some power saving algorithm in iOS would always disconnect it after an hour or so, even with screens left on. Look for something with analog/RF wireless (loving huge range, simple and reliable) or wifi (enables app usage, push alerts, etc). Fireboard uses both wifi and Bluetooth (enables usage if the power is out!). I’ve had a great time with mine.
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Nov 2, 2020 20:26
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I like the new thermoworks smoke. It's about half the price but does only have one food probe and doesn't have all the same extra features
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Nov 2, 2020 21:26
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I like big butts and I cannot lie.   Shredded and sauced 
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Nov 3, 2020 00:14
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This other brother won’t deny.
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Nov 3, 2020 00:19
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toplitzin posted:I like big butts and I cannot lie. Nice! Glad I got a final smoke in before the weather got too cold. That pork is looking good!
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Nov 3, 2020 01:46
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It's in the fridge for now. Tomorrow I'll portion into 8oz packages, vacuum seal, and freeze.
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Nov 3, 2020 02:32
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dangling pointer posted:This exact thing happened to me, except my cables weren’t visibly damaged at all. I contacted thermoworks and they shipped me a new smoke and told me to keep my old one since it still works fine as just a thermostat on battery power. I guess it’s a known issue because the rep knew exactly what I was talking about. I’d give them a call, it was a painless process was on the phone less than 10 min. I called in. Mine has been flaky a couple different ways. Anyways yeah, he said the splitter is a pile of crap and can cause damage to the Smoke. He said it will ship out today. They want the old one back. edit: And oh yeah, 70 and sunny this weekend. Butt bliss here I come. Colostomy Bag fucked around with this message at 21:24 on Nov 3, 2020 |
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Nov 3, 2020 21:19
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C-Bangin' it 