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Are you saying I’m trying to cook too good? YOU SON OF A BITCH. I’m literally shaking.
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Dec 26, 2021 15:07
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| # ? May 31, 2024 00:59 |
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Murgos posted:
I am skeptical of this since by adding butter you’re adding water to the exterior, after you’ve previously spent the last few hours removing water from the exterior. The browning and crust you want won’t form until the water has cooked off. Why undo all the work. When I’ve done a reverse seat rub roast, it took all of five minutes to get a beautiful dark crust in a screaming hot oven after the slow and low cook.
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Dec 26, 2021 17:39
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Wife got me a PitmasterIQ 130 for Christmas. Giving it an inaugural run on my WSM14 with some chicken wings. Largely unnecessary for this cook, but will be curious how long it can succeed at holding temp when I pull the wings. This may get me back into more butts and brisket if I don't have to sacrifice sleep for them.
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Dec 26, 2021 18:13
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lonelylikezoidberg posted:What is your point here exactly because its not hard to read this as making GBS threads on people having fun doing project cooking. Here’s part of a response to a different question but I think is germane: “If you are willing to put in a little bit of internet work try http://www.eatwild.com/index.html You can choose your state and find someone local with a website selling beef, or you can call up a local farmer and ask for what you want.“
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Dec 26, 2021 20:06
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Flash Gordon Ramsay posted:I am skeptical of this since by adding butter you’re adding water to the exterior, after you’ve previously spent the last few hours removing water from the exterior. The browning and crust you want won’t form until the water has cooked off. Why undo all the work. When I’ve done a reverse seat rub roast, it took all of five minutes to get a beautiful dark crust in a screaming hot oven after the slow and low cook. This is a fair point. Adding water doesn’t sound reasonable for making something crispy. Also, It’s not like rib roasts are lacking in flavor so that caramelized milk solids are really going to stand out.
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Dec 26, 2021 20:10
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I agree I wouldn't do it, but if you want to try it, I would at least do ghee for much less water Absurdly decadent, but if you really want those notes, you could just make a brown butter sauce and pass it at the table
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Dec 26, 2021 20:50
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i like nice words
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Murgos posted:Here’s part of a response to a different question but I think is germane: This is an excellent resource thank you
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Dec 26, 2021 22:45
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Goign to do a double smoked ham for new years eve. Thought is to put it in the smoker at like 250 or so for 2ish hours to get more smoke in there since smoked ham from teh store isn't doesn't have enough smoke in it for me. Then move to oven at 350 or whatever is recommended and toss the glaze over it. I've just left it in the smoker all day but found it ends up dried out a bit.. so trying the combo this time around Sound good?
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Dec 27, 2021 14:47
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How are meat prices looking for everyone's typical cuts? At the grocery store yesterday, baby back ribs were $22 a slab (up from $10-$13), pork butt is over $30, dino ribs are in the $60 range, and brisket is well over $80 (same range at Costco, don't even get me started on their prime pack of rib eyes being $75 when it used to be $35). Getting priced out of my favorite weekend hobby, goddamn.
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Jan 7, 2022 15:00
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IT BURNS posted:How are meat prices looking for everyone's typical cuts? At the grocery store yesterday, baby back ribs were $22 a slab (up from $10-$13), pork butt is over $30, dino ribs are in the $60 range, and brisket is well over $80 (same range at Costco, don't even get me started on their prime pack of rib eyes being $75 when it used to be $35). Getting priced out of my favorite weekend hobby, goddamn. I've been priced out for a long time. I found $60 brisket spendy. My Costco now has them in the $80-90 range. I was already only buying meat on sale. Maybe I'll just stick with pulled pork for a while until the US collapses. Or find someone to split a cow with.
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Jan 7, 2022 15:21
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30 dollars for a 20 pound pork butt is a great price.
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Jan 7, 2022 16:03
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IT BURNS posted:How are meat prices looking for everyone's typical cuts? At the grocery store yesterday, baby back ribs were $22 a slab (up from $10-$13), pork butt is over $30, dino ribs are in the $60 range, and brisket is well over $80 (same range at Costco, don't even get me started on their prime pack of rib eyes being $75 when it used to be $35). Getting priced out of my favorite weekend hobby, goddamn. I paid $83 for a 15-pound prime packer at Costco this week. It's a good excuse to figure out how to stretch things I guess? Separated the point from the flat, froze the flat, then separated the point into two pieces: one to slice and one to cube and turn into burnt ends. It's just two of us, so that half a brisket will probably last three days? Also got a good four pounds of fat I am currently rendering. $22 for ribs is nutso though.
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Jan 7, 2022 18:09
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bird with big dick posted:30 dollars for a 20 pound pork butt is a great price. It was a 12lb butt 
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Jan 7, 2022 19:22
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Chad Sexington posted:I paid $83 for a 15-pound prime packer at Costco this week. It's a good excuse to figure out how to stretch things I guess? When you separate the point/flat, do you just do a vertical cut down the width of it? Or do you try and do a horizontal cut through the fat layer that divides the two? I'm asking because I have a MES30 and unless I tried to get wildly creative with hanging a brisket, there's no way a whole one will fit in there.
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Jan 7, 2022 19:22
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There's more than one way to seperate a flat and point? I always cut horizontally through the fat layer.
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Jan 7, 2022 19:33
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um excuse me posted:There's more than one way to seperate a flat and point? I always cut horizontally through the fat layer. Maybe not! I'm pretty new to this, so I don't know if people usually go to that kind of effort, or if they just say "gently caress it" and pick a spot to just cut down through both, leaving some flat on the point and some point on the flat. I guess my thinking here about separating it is that if I were to go horizontally, the flat will end up being almost as long as the whole brisket was anyway, yeah?
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Jan 7, 2022 19:34
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Yup, flat extends the entire length. You could just cut it in half. The point is the money meat anyways. Reducing a flats length should not change the overall way it cooks, the thickness of a cut of meat matters much more. Separating the point and flat will have a greater effect.
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Jan 7, 2022 19:37
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IT BURNS posted:How are meat prices looking for everyone's typical cuts? At the grocery store yesterday, baby back ribs were $22 a slab (up from $10-$13), pork butt is over $30, dino ribs are in the $60 range, and brisket is well over $80 (same range at Costco, don't even get me started on their prime pack of rib eyes being $75 when it used to be $35). Getting priced out of my favorite weekend hobby, goddamn. When i grocery shop for almost any meal, i hit the meat dept first to determine whats for dinner. If nothing is on sale, then its chicken. Chuck roast is around the 7 or 8 dollar per pound mark and goes on sale for 4. 4 was the standard price 10 years ago.
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Jan 7, 2022 20:10
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um excuse me posted:There's more than one way to seperate a flat and point? I always cut horizontally through the fat layer. Eh, at this point (pun intended) I just feel where the flat gets dramatically thicker and whack the sucker off. I found that trying to separate it horizontally to not be worth the trouble.
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Jan 7, 2022 21:59
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Zarin posted:When you separate the point/flat, do you just do a vertical cut down the width of it? Or do you try and do a horizontal cut through the fat layer that divides the two? I went along the fat layer. Not perfectly, but not too hard and you have to trim anyway...
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Jan 8, 2022 01:40
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Finally got a place where I can start smoking again, even if the wife hates it...  Trying the snake method for the first time on some pulled pork. Been sitting between 240-250F with only two vent changes in about three hours Pork is in two lumps as the shoulder turned into two halves joined by the tiniest scrap of skin. Only, discovered that when I took it out of the supermarket packaging
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Jan 8, 2022 23:28
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Took it off at 204F: Currently wrapped in foil in the (turned off) oven, as it's about three hours too early...
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Jan 9, 2022 05:17
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I would understand a vegetarian hating smoked meat, but what makes your wife hate it?
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Jan 9, 2022 23:02
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Hasselblad posted:I would understand a vegetarian hating smoked meat, but what makes your wife hate it? Yeah I feel like my wife is usually just happy I'm cooking instead of her, regardless of what it is.
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Jan 10, 2022 01:01
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Past issues from when I first used it and wasn't sure what I was doing and had a couple failed cooks, combined with the initial smell as the first coals get lit She's more than happy to eat the end product now though, and loved the tacos I made from the pulled pork
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Jan 10, 2022 01:17
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My wife managed a Wood Ranch BBQ restaurant for years and it ruined smoked meats for her after being forced to eat/taste it daily. It's a shame, she really doesn't like anything low and slow anymore.
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Jan 10, 2022 03:05
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Does anyone have any advice about reheating? Everyone usually loves the stuff I smoke on the first day but the leftovers aren't very popular because of the rancid meat fat flavor they get (Wikipedia tells me this is called "warmed-over flavor"). I got some good mileage out of brisket enchiladas this week and breakfast hash is usually okay, but I either need some other repurposing ideas or a better reheating method.
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Jan 10, 2022 17:25
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Donkey posted:Does anyone have any advice about reheating? Everyone usually loves the stuff I smoke on the first day but the leftovers aren't very popular because of the rancid meat fat flavor they get (Wikipedia tells me this is called "warmed-over flavor"). I got some good mileage out of brisket enchiladas this week and breakfast hash is usually okay, but I either need some other repurposing ideas or a better reheating method. Hmm, that is interesting because I feel like most of the stuff I smoke gets BETTER the day after. What cuts/meats are problematic for you, and how are you reheating them?
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Jan 10, 2022 17:44
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Donkey posted:Does anyone have any advice about reheating? Everyone usually loves the stuff I smoke on the first day but the leftovers aren't very popular because of the rancid meat fat flavor they get (Wikipedia tells me this is called "warmed-over flavor"). I got some good mileage out of brisket enchiladas this week and breakfast hash is usually okay, but I either need some other repurposing ideas or a better reheating method. Zarin posted:Hmm, that is interesting because I feel like most of the stuff I smoke gets BETTER the day after. The warmed over flavor hits me hard. Worst with pork. Reheating sous vide is by FAR the best method. If you don’t have a circulator, just a ziploc bag with what you want heated tossed into a pot of water on the stove on Med/Low works great. That keeps a great texture and minimizes the reheated flavor for me. Even still, I find that anything acidic helps too. Day 1 brisket I usually don’t bother with sauce, but I always have it handy for reheats. Leftover pulled pork’s best possible usage IMO is mixed with some mojo and turned into carnitas.
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Jan 10, 2022 18:04
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Doom Rooster posted:The warmed over flavor hits me hard. Worst with pork. Interesting, I have never had an issue with pork; I feel like chicken is the one meat that I cannot stand the flavor of re-heated. I smoked/cooled/froze a pork butt in the late fall; I'll be re-heating that this week via sous-vide to see how it turns out. For both brisket and pork butt, I've had real good results with reheating by cutting the meat into small/bite-sized pieces, preheating a skillet with a bit of smoked oil (I suspect tallow/lard/butter/other oils would also work) in the bottom, then putting the meat in once preheated. Press flat, let sit for 60/90/120s, then turn/stir; repeat the press/sit/stir process until desired level of crispiness is achieved. Serve in a tortilla, on a bun, or over rice, with or without sauce.
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Jan 10, 2022 18:26
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Zarin posted:Interesting, I have never had an issue with pork; I feel like chicken is the one meat that I cannot stand the flavor of re-heated. Oh yeah, the crisped up in a skillet tactic is legit. I should have specified that sous vide is the best for attempting to achieve closest to day of cook state.
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Jan 10, 2022 18:28
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I swear that sometimes the flavor from acrid white smoke is stronger after refrigerating / reheating.
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Jan 10, 2022 18:42
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Zarin posted:Hmm, that is interesting because I feel like most of the stuff I smoke gets BETTER the day after. Like Doom Rooster said, pork is the worst- typically in fattier cuts like butt, but also mildly with loins. I've had the same problem with brisket and chicken. The methods I've used to reheat the meat by itself, in order of increasing effectiveness, are microwave, medium-temp oven, air fryer, pan-frying in neutral oil, and low oven; for leaner stuff like pork loin I actually prefer it sliced cold in a sandwich. I haven't tried sous vide, but I'll definitely give it a shot. None of them are as good as the original so I will typically repurpose whatever I made into carnitas, chopped sauced brisket sandwiches, hash, enchiladas, pit beans (to my dismay, nobody else in my house likes any kind of bean that much), or some kind of Brunswick stew-type thing.
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Jan 10, 2022 18:43
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I will always stan for brisket chili, and pulled pork gets made into carnitas. For regular reheating sous vide all the way.
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Jan 10, 2022 19:18
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Enos Cabell posted:I will always stan for brisket chili Preach. I usually do a 12-15lb brisket for just me and the wife, fully intending to only eat like 3lbs sliced, and the rest in chili and breakfast tacos.
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Jan 10, 2022 19:21
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Doom Rooster posted:Preach. This is the way.
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Jan 10, 2022 19:33
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Whoops was a page behind. +1 for sous vide.
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Jan 10, 2022 21:37
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Doom Rooster posted:Preach. This and brisket fried rice is another one of my favorites for leftovers.
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Jan 10, 2022 21:49
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Donkey posted:Does anyone have any advice about reheating? Everyone usually loves the stuff I smoke on the first day but the leftovers aren't very popular because of the rancid meat fat flavor they get (Wikipedia tells me this is called "warmed-over flavor"). I got some good mileage out of brisket enchiladas this week and breakfast hash is usually okay, but I either need some other repurposing ideas or a better reheating method. For pulled pork, I vacuum seal while hot and then freeze all the leftovers immediately after eating. Then when I want to eat it, it's easy to reheat sous vide (or just in a pan of boiling water on the stove) - no need to defrost, just reheat from frozen.
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Jan 10, 2022 23:23
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I've never noticed that myself but then again the way we prepare it is to pull as much fat out of it as possible while shredding
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Jan 10, 2022 23:31
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