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qutius posted:Nothing wrong with baby backs - just don't cook them as long. Best ribs I ever made was the last last batch. Overstuffed my smoker with three totally different sizes St Louis racks. Temp could not get above 235 and it held there very consistently. Never wrapped the ribs, basted with bbq sauce at the five hour mark. Took them off the smoker at exactly six hours and each rack was totally perfect. Today I can’t seem to keep my temp under 250, but I’m going to let these go to six hours and see how they are.
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Jul 24, 2021 21:28
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Flash Gordon Ramsay posted:For those using non-electric smokers, what does everyone use to light their smokers/grills with these days? I'm using a chimney starter but frequently find myself scrambling to find material to use under it to get it going. Chimney, with paper towels stuffed underneath it, soaked with a little vegetable oil.
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Jul 25, 2021 11:35
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Bloodfart McCoy posted:Today I can’t seem to keep my temp under 250, but I’m going to let these go to six hours and see how they are. I didn't fully understand the 'bend test' for ribs even though I had seen several videos describing it until I completely overcooked three racks of ribs. How much should they bend? How much should it crack? Now that I know what too floppy feels like I can pretty easily identify when it's in the middle of too soft and too firm. What I am saying is that even screwing them up can be a valuable thing. Also, overcooked ribs are still delicious.
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Jul 25, 2021 16:16
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The outer skin should only start cracking and not tearing. Bending should not apply any torque to the tongs you use to perform the test, they should just hang.
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Jul 25, 2021 16:19
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Bloodfart McCoy posted:Today has not been a good one so far. baby backs > St. Louis imo the best bits are right by the bone and for baby backs that's like the whole rack
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Jul 25, 2021 16:31
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Chad Sexington posted:baby backs > St. Louis imo Baby backs are cut from loin meat so butchers are willing to let them be a little meatier. Spare ribs, from which st louis are cut, are from the belly. People like bacon, a lot, and they pay more for it. So, often they cut spare/st louis ribs down as much as they can get away with.
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Jul 25, 2021 20:49
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I ended up pulling the baby backs at around 5 1/2 hours. Didn’t even take any pictures. I just stood there in my kitchen and ate the whole rack over the sink.
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Jul 26, 2021 00:56
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Bloodfart McCoy posted:I ended up pulling the baby backs at around 5 1/2 hours. Didn’t even take any pictures. I just stood there in my kitchen and ate the whole rack over the sink. This is the way
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Jul 26, 2021 01:04
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Bloodfart McCoy posted:I ended up pulling the baby backs at around 5 1/2 hours. Didn’t even take any pictures. I just stood there in my kitchen and ate the whole rack over the sink. I'm very proud of you.
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Jul 26, 2021 01:54
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Enos Cabell posted:This is the way 
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Jul 26, 2021 02:00
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Bloodfart McCoy posted:I just stood there in my kitchen and ate the whole rack over the sink. Too long for the thread title?
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Jul 26, 2021 02:49
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How bout dem ribs? Since we regularly buy Snake River Farms' beef and pork belly (this is fantastic if you guys are into cooking Chinese food like red braised pork or dong po pork), out of curiosity I added some of their Kurobuta St. Louis style ribs to my cart. Cooked on our lil traeger tailgater (4h @225F) and seasoned with Meathead's Memphis dust:  top: grocery store ribs; bottom: SRF Kurobuta ribs. Lookin pretty similar. noticeably different sliced.  Above: grocery store ribs.  Above: SRF ribs comparison:  top: SRF ribs; bottom: grocery store ribs. Development fucked around with this message at 02:58 on Jul 26, 2021 |
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Jul 26, 2021 02:56
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Development posted:How bout dem ribs? Could you please elaborate on what you're seeing or tasting? From your pictures it looks like the snake river farms meat is darker than the grocery store ribs, like chicken thighs vs. breasts, but that could just be the lighting.
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Jul 26, 2021 05:28
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lonelylikezoidberg posted:Could you please elaborate on what you're seeing or tasting? Haha, poo poo yes, I got too focused on posting pics. It definitely felt like that - white meat vs. dark meat. The SRF ribs were juicier but actually had less meat (but they were so good that I didn’t care). The grocery store ribs were good but I felt that a few of the bites were a little dry. The SRF ribs - all of the bites were juicy.
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Jul 26, 2021 05:44
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What's everybody's thoughts on pellet grills vs propane? I've got a CharBroil 4 burner that I've been using, but its now seen better days. I was looking at a basic replacement nothing fancy: https://www.amazon.com/Monument-Grills-4-Burner-Stainless-Controls/dp/B08RP8FJ9Y/ but they have pellet grills for about that same price point, and while I've got a separate smoker it would be nice to replace both with one device, steaks done in the smoker require separate finishing. Does a wood pellet grill run as hot as an LP grill (for searing steaks etc)? Do you use special pellets for smoking? Are they as fast to heat up and use? Does this look like a terrible purchase idea: https://www.amazon.com/dp/B08G6FVCMC edit: I've also heard that augurs are a big point of failure on pellet smokers, are there good products that avoid this or any tips anybody knows on finding a less terrible one? Is there a good reason to jump to more expensive stuff ala traegar weber etc? JosephSkunk fucked around with this message at 20:17 on Jul 27, 2021 |
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Jul 27, 2021 20:12
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I’m in the market for a portable charcoal grill I’m deciding between a Smokey Joe Silver or a Jumbo Joe I’m leaning towards the SJS because the compact size. Some reviews mentioned the SJS doesnt quite have enough air space to get hot enough for a good sear, anyone got experience with it?
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Aug 2, 2021 02:39
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Hi thread! Need some advice, please. We ordered a 3kg pork shoulder from a place we'd used before, but this time it's arrived as three 1kg chops. Was supposed to be smoking it tomorrow and now I have absolutely no idea what to do with the fucker. Pictures in my tweet below for reference, because I have no idea how to add images on mobile https://twitter.com/Brainmage/status/1423996613077487618?s=19
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Aug 7, 2021 14:18
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Butchers twine and tie it together?
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Aug 7, 2021 14:22
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That’s rough. I’d be pretty pissed about that. My instinct would be to cut them into “country style” ribs and do them that way. Other than that, you could also just keep the three chunks separate and think of it as an opportunity to maximize your bark production? I don’t know that really might be too much bark for pulled pork.
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Aug 7, 2021 14:37
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Honestly I'd call them up and tell them they hosed up and that you want a whole shoulder, not chops. While you could smoke that, its going to be a different meal than what you are expecting, and your smoking time is going to be a lot lower.
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Aug 7, 2021 14:42
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I was half considering tying them together into a Frankenstein shoulder, but I've no idea if it will gently caress with the timings of it all. On that note, doing them individually and just having Bark Central could work, but I'd be worried about them drying out like all hell. I'm pretty inexperienced at using my smoker - maybe four uses out of it so far? - so I've absolutely no confidence when it comes to timing etc beyond "big pork cook long".
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Aug 7, 2021 14:44
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Smaller pieces = more bark. What's the issue here?
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Aug 7, 2021 14:55
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Smaller piece will overcook before the collagen breaks down unless you’re super careful. It needs time in that gelatinization zone. I’d go real low temp and try and take as long as possible.
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Aug 7, 2021 16:37
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Flint_Paper posted:I was half considering tying them together into a Frankenstein shoulder, but I've no idea if it will gently caress with the timings of it all. Sounds perfect for jerk pork, I've made Malcom Reed's recipe to great success before: https://www.youtube.com/watch?v=KZ5Ho4JJug8
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Aug 7, 2021 16:44
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xsf421 posted:Sounds perfect for jerk pork, I've made Malcom Reed's recipe to great success before: https://www.youtube.com/watch?v=KZ5Ho4JJug8 This does look good. I've seen a few of this guy's videos and he seems to know his stuff. I've settled with brining the individual chops, then tomorrow I'm going to tie them together and hope for the best. With any luck, where the bone has been cut will allow some marrow to help keep things not too dry.
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Aug 7, 2021 19:14
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Are they actual slices of shoulder, or are they proper chops?
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Aug 7, 2021 20:22
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It looks like sliced shoulder. Turns out that rather than ordering a 3kg shoulder, my
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Aug 7, 2021 20:28
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Flint_Paper posted:It looks like sliced shoulder. Turns out that rather than ordering a 3kg shoulder, my Have a sous vide?
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Aug 7, 2021 20:35
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Sadly not. Nor anything to cobble one together. Unless a soldering iron in the sink does the job
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Aug 7, 2021 20:43
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Yeah I'd think about braising those. I do country ribs as mentioned above braised in a green Chile sauce that's really good, I think the moist heat helps collagen break down quicker? Generally takes 3 hours or so in the oven.
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Aug 7, 2021 23:29
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Yeah, chopped in to 1" cubes and cooked in chili would be perfect. You could even start them on the smoker then finish in the chili to give the chili some extra smoke flavor.
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Aug 7, 2021 23:54
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Transglutaminase.
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Aug 8, 2021 02:48
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Flash Gordon Ramsay posted:For those using non-electric smokers, what does everyone use to light their smokers/grills with these days? I'm using a chimney starter but frequently find myself scrambling to find material to use under it to get it going. The butcher paper meat comes in does the job well, and the bit of fat on it gives it an extra kick.
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Aug 8, 2021 04:55
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Subjunctive posted:Transglutaminase. No meat glue!
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Aug 8, 2021 06:57
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AreWeDrunkYet posted:The butcher paper meat comes in does the job well, and the bit of fat on it gives it an extra kick. I take a wad of paper towels and shove it under the chimney, then pour a perhaps half a cup of olive oil down the top of the chimney onto the paper towels. The towels should be damp but not soaking. I then fill the chimney with coal as the oil seeps through the paper towels, then light it on the bottom. Yes, I know olive oil produces smoke that isn't great for you, but I don't use that much and by the time I'm ready to cook its long since been burned off, and the oil works great to keep burning for perhaps 5 minutes to get the bottom of the charcoal lit.
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Aug 8, 2021 14:35
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I do historical interpretation at my current internship, and we built a viking age smoker of clay and willow rods, then fired some fine rear end trout through it. Is that within the purview of this thread, 'cause if so I'll post some pictures.
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Aug 8, 2021 15:01
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Tias posted:I do historical interpretation at my current internship, and we built a viking age smoker of clay and willow rods, then fired some fine rear end trout through it. Is that within the purview of this thread, 'cause if so I'll post some pictures. Please do!
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Aug 8, 2021 15:02
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Tias posted:I do historical interpretation at my current internship, and we built a viking age smoker of clay and willow rods, then fired some fine rear end trout through it. Is that within the purview of this thread, 'cause if so I'll post some pictures. Feed us brother
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Aug 8, 2021 15:12
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Cimber posted:Yes, I know olive oil produces smoke that isn't great for you As opposed to the smoke we all deliberately expose our food to? Don't sweat it.
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Aug 8, 2021 15:38
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um excuse me posted:As opposed to the smoke we all deliberately expose our food to? Don't sweat it. well that one has toxins that can give really bad off flavors and smells, so you don't cook using olive oil over its flashpoint, but for starting fires its fine, as they all get burned away long before it gets exposed to food.
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Aug 8, 2021 15:51
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