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I'm moving from a chest freezer to a standup freezer, and cleaning out the chest freezer was like a BBQ time warp. Random vac-sealed BBQ goodness going back 10 years were popping up. They're vac-sealed, so they're as good as the day I froze them and the only casualty was a rack of ribs. I find ribs hard to seal and keep nice, as the bones tend to rupture the bag.
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Jan 11, 2021 13:26
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Bob A Feet posted:Unless you are looking for cheap imitations or down right counterfeits of an item, don’t buy from Amazon. I’ve received dupes of items sold/shipped from Amazon themselves yeah sadly if I'm cheapo dickbag company and I send amazon a bunch of "samsung totally legit headphones" they just stack em in their samsung headphone pile and sell from the mixed inventory at the warehouse, when I sell the 10 I send they just say I'm out of stock. I also get lots of stuff that's "close enough" because the warehouse jockey gives no shits and needs to label 635 items an hour or get fired. Pain is good Habanero Hot sauce, / Pain is Good BBQ Habanero hot sauce close enough, magnetic calendar vs magnetic chore chart.. close enough.
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Jan 11, 2021 14:10
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ZombieCrew posted:Are you in Europe? (hence the ukrainian interference) No, USA. The resellers business addresses are in the Ukraine. Also, they all have the similar “Iron Range” spiel in their business description. I suspect that they buy up what is available and have the goods shipped to US warehouses, and at that point gouge/relist. If they do not sell at the gouge price, they can always return to amazon with the free returns option. https://www.amazon.com/sp?_encoding=UTF8&asin=B01AQH636Q&isAmazonFulfilled=0&ref_=olp_merch_name_4&seller=AG5JV035JW4PV Hah, amazon has the for $318 this AM. Wonder how long that will last. edit: wife did place the order a couple days ago when it popped up at $298 Hasselblad fucked around with this message at 15:43 on Jan 11, 2021 |
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Jan 11, 2021 15:30
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Stringent posted:
Weird. I am not all that learned in anatomy, but have broken down a number of big game animals. Really curious what specific muscle that is, or if asian pigs have really long shoulders.  Canuckistan posted:I'm moving from a chest freezer to a standup freezer, and cleaning out the chest freezer was like a BBQ time warp. Random vac-sealed BBQ goodness going back 10 years were popping up. They're vac-sealed, so they're as good as the day I froze them and the only casualty was a rack of ribs. I find ribs hard to seal and keep nice, as the bones tend to rupture the bag. I love popping presmoked stuff into the puddle and then a quick char. Hasselblad fucked around with this message at 15:46 on Jan 11, 2021 |
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Jan 11, 2021 15:41
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Hasselblad posted:Weird. I am not all that learned in anatomy, but have broken down a number of big game animals. Really curious what specific muscle that is, or if asian pigs have really long shoulders. That's 100% a loin. BBQ is done with a 1 or 2, you have a 3: 
toplitzin fucked around with this message at 15:57 on Jan 11, 2021 |
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Jan 11, 2021 15:47
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Hasselblad posted:Weird. I am not all that learned in anatomy, but have broken down a number of big game animals. Really curious what specific muscle that is, or if asian pigs have really long shoulders. Yeah sorry, I really don't know. Here's what comes up googling it in Japanese, the circled bit is allegedly what it is: 
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Jan 11, 2021 15:55
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toplitzin posted:That's 100% a loin. Also called "backstrap" on game animals.
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Jan 11, 2021 16:01
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toplitzin posted:That's 100% a loin. Says 肩ロース on the label. vOv
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Jan 11, 2021 16:08
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ZombieCrew posted:Also called "backstrap" on game animals. Which can be really large. And yummy. Stringent posted:Says 肩ロース on the label. vOv Well, I think we can all agree it is long pork. 
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Jan 11, 2021 18:48
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Anyone have any recs for a non-traditional rub/sauce for ribs? Was going to smoke up a couple racks this week and want to try something that's not the standard American barbecue fare.
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Jan 11, 2021 19:23
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dy. posted:Anyone have any recs for a non-traditional rub/sauce for ribs? Was going to smoke up a couple racks this week and want to try something that's not the standard American barbecue fare. Char siu or sweet Thai chili sauces
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Jan 11, 2021 19:26
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nwin posted:Yep-I had the Bluetooth version for a while and agree with everything said. If I left my phone within Bluetooth range and tried to keep the app open, the graph would work. However it will still randomly time out and the graph would reset. For me it's a case of $80 for the Inkbird or $375 for the 4 channel Thermoworks Smoke. I don't know if the price difference matches the performance.
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Jan 11, 2021 21:30
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dy. posted:Anyone have any recs for a non-traditional rub/sauce for ribs? Was going to smoke up a couple racks this week and want to try something that's not the standard American barbecue fare. https://sweetandsavorymeals.com/orange-sauce/
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Jan 11, 2021 21:43
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Fall Dog posted:For me it's a case of $80 for the Inkbird or $375 for the 4 channel Thermoworks Smoke. I don't know if the price difference matches the performance. I’m not too familiar with the smoke, but if you mainly care about temp accuracy and the ability to track it on your phone while within range, the inkbird is fine. I routinely compared it next to my thermoworks dot and my FireBoard and the temps were very close.
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Jan 11, 2021 22:18
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dy. posted:Anyone have any recs for a non-traditional rub/sauce for ribs? Was going to smoke up a couple racks this week and want to try something that's not the standard American barbecue fare. https://nationalpost.com/life/food/cook-this-satay-of-baby-back-ribs-with-peanut-sauce-from-flavors-of-the-southeast-asian-grill this guy also has some good smoker recipes, here's a collection of rib recipes: https://meatwave.com/collections/smoked-pork-ribs-recipes
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Jan 11, 2021 22:31
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Hasselblad posted:Well, I think we can all agree it is long pork. Never forget: icehewk posted:Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right?
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Jan 12, 2021 03:14
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What the hell is this
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Jan 12, 2021 05:04
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A human leg aged according to Ruhlman
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Jan 12, 2021 13:06
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Speaking of legs, I picked up some 'fresh' turkey legs. Curious if anyone has general advice or tips before I just yolo this. EDIT: So looks like I need to brine these bad boys for 24 hours. I've got 3lbs of turkey leg here and I remember you guys talking about being very specific about how much salt to use. Suggestions on brine/salt quantity. I know someone posted a bine calculator. sterster fucked around with this message at 22:17 on Jan 13, 2021 |
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Jan 13, 2021 18:45
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Gorgeous weather for January, so figured I'd take advantage and give the new Thermoworks Smoke a try. Wish I could get bone in butts at Costco more regularly though.
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Jan 14, 2021 05:06
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sterster posted:Speaking of legs, I picked up some 'fresh' turkey legs. Curious if anyone has general advice or tips before I just yolo this. A few pages back, around Christmas time, someone posted a link for smoked turkey leg as done at Disneyland/world. I don't know if you've ever had a Disney Park Turkey smoked leg but they are really, really good. If I were you I would do that.
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Jan 14, 2021 17:54
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The brine calculator is for adding nitrates to your food to preserve it and make things like corned beef. If you're just using regular salt to brine for 24 hours you don't need to be exact.
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Jan 14, 2021 18:15
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Smoked my first pork shoulder this week:  It was probably too cold to be smoking and at one point I think my smoker shut off (maybe a 24 hour cutoff?) which cost me several hours (meat stayed at safe temperature). Ended up running a little over 30 hours total, which seems way too long. It stalled for several hours just shy of 170, which I guess is normal but it took a really long time. Pulled the shoulder at 200 degrees and rested it for an hour. I think it came out pretty good. Ever so slightly drier than I had hoped but not enough to complain about. Made some rookie mistakes like forgetting to put a drip deflector over the water bowl so I lost my drips and didn't much vapor out of the water. Overall, the meat came out pretty tasty though!
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Jan 15, 2021 00:15
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30 hours? Wow. Next time that happens consider giving up on the smoker and just foiling it to finish in the oven. Bark is good, but supper on time is better.
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Jan 15, 2021 01:33
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Canuckistan posted:30 hours? Wow. Next time that happens consider giving up on the smoker and just foiling it to finish in the oven. Bark is good, but supper on time is better. Yeah I was done applying smoke after a few hours so oven was probably the way to go at that point. Oh well live and learn.
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Jan 15, 2021 01:46
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I've had the opposite experience where a brisket finished in 8.5 when I was expecting 10-12. The sides weren't even close to finished.
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Jan 15, 2021 02:06
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um excuse me posted:I've had the opposite experience where a brisket finished in 8.5 when I was expecting 10-12. The sides weren't even close to finished. Butcher paper, foil, towel, cooler. You can keep it warm for hours that way. A lot better to get done early than to get done late.
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Jan 15, 2021 15:14
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Trastion posted:Butcher paper, foil, towel, cooler. yes 100% aim to get your brisket done early intead of on the dot.. it'll keep for a long itme in a small cooler wrapped in paper and a towel. tater_salad fucked around with this message at 16:51 on Jan 15, 2021 |
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Jan 15, 2021 16:49
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Why butcher paper + foil over foil alone?
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Jan 15, 2021 18:22
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With my last brisket I wrapped it in foil, in a towel, and in a cooler for as long as it would stay, and finally hit 120°F eight hours later. This brisket was going right into the freezer, I wouldn't recommend going below 140 otherwise.
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Jan 15, 2021 18:32
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Tossed a bunch of pounds of belly into the maple brine, and tossed a brisket point on the smoker this AM. What temp is a decent target for the point? My probe is still on the fritz, so have to go poke it every so often with an instant-read.
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Jan 17, 2021 21:16
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Hasselblad posted:Tossed a bunch of pounds of belly into the maple brine, and tossed a brisket point on the smoker this AM. 203
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Jan 18, 2021 03:14
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Ended up foiling it around 160, tossing in the oven with a quiche at 190ish and pulled about 15 minutes later. Holy hell it is good. I truly wish I could just by whole points without the flat. Like not the flat entirely trimmed from the point, but like how I simply chopped the point end completely off with the excess flat still attached underneath. Flats, shmlats, give me a point!
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Jan 18, 2021 04:52
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Hasselblad posted:Ended up foiling it around 160, tossing in the oven with a quiche at 190ish and pulled about 15 minutes later. Holy hell it is good. I truly wish I could just by whole points without the flat. Like not the flat entirely trimmed from the point, but like how I simply chopped the point end completely off with the excess flat still attached underneath. Flats, shmlats, give me a point! I used to have a butcher where I could ask for X pounds from the point and they would cut it just like you described. It was glorious.
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Jan 18, 2021 06:05
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Hasselblad posted:Ended up foiling it around 160, tossing in the oven with a quiche at 190ish and pulled about 15 minutes later. Holy hell it is good. I truly wish I could just by whole points without the flat. Like not the flat entirely trimmed from the point, but like how I simply chopped the point end completely off with the excess flat still attached underneath. Flats, shmlats, give me a point! You could maybe try your hand at corned beef or pastrami with the flats if you wanna buy a whole one and cut it yourself.
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Jan 18, 2021 07:40
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ZombieCrew posted:You could maybe try your hand at corned beef or pastrami with the flats if you wanna buy a whole one and cut it yourself. Did pastrami with the flat end of this brisket. It was OKish, but pound for pound I wish it had been one giant point.
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Jan 18, 2021 13:08
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Hasselblad posted:I truly wish I could just by whole points without the flat. Like not the flat entirely trimmed from the point, but like how I simply chopped the point end completely off with the excess flat still attached underneath. Flats, shmlats, give me a point!
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Jan 20, 2021 22:10
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Hey Goons With Spooners, I got a small ceramic kamado grill for Christmas!   I've really never used one of these, and the instruction material isn't super useful. I'm an extreme newbie to this, so I don't know what the best "beginners meat" is for smoking and/or grilling. Does anyone have any tips, advice, recipes I can use to get started?
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Jan 21, 2021 16:39
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Congrats on your mini. Best beginner meat is pork shoulder (aka pork butt) for use in pulled pork. It's extremely forgiving to temperature changes and requires minimal supervision once it's started. I always refer to amazingribs.com for recipes since everything I've tried there has been, well, amazing. Pulled pork takes anywhere from 12 to 20 hours to smoke. So people typically do them overnight using some sort of alarm based temperature probe. Here's Amazing Ribs' master list of how tos: https://amazingribs.com/bbq-technique-and-science/how-to-grill-and-smoke-everything And their pulled pork recipe: https://amazingribs.com/tested-recipes/pork-recipes/perfect-pulled-pork-recipe Definitely let us know how it goes and what you end up doing. um excuse me fucked around with this message at 17:17 on Jan 21, 2021 |
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Jan 21, 2021 17:12
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Kamado tips: only use lump charcoal, not briquettes. Don’t use lighter fluid to light it. Use a charcoal chimney or wax paper or something. Let it heat up to your desired cooking temp for like 30mins to an hour prior to cooking on it, or you’ll have some wild transient temps. Close off the vents when you’re done, it’ll save your extra charcoal.
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Jan 21, 2021 17:28
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