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I think I'm gonna try jooking the inside/underside of my (spatched) turkey for Thanksgiving this year. I wanna see if it opens up a little bit more surface area for my wet brine to touch the meat. Last year I tried wet-brining my turkey for a full 24 hours, which was a few hours longer than the year before; it came out really good but a little bit on the rubbery and salty sides. The skin was beautiful though.
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Mar 1, 2022 20:51
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I don't think a wet brine is worth it. No real extra juicy-ness and takes up a fuckton of space and hassle. Plus you miss out on baking powdering the skin to get it extra crispy.
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Mar 1, 2022 21:28
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So my ma and I have a standing agreement that if she ever finds cheap ribs or pork belly, I'll smoke them for her in exchange for first sampling rights, but she just threw me a wicked curveball. Anybody ever get a rack of ribs with the loin roast still attached? Can I just do em as huge rear end thick ribs or should I carve em down a little?
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Mar 1, 2022 23:40
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Gwaihir posted:I don't think a wet brine is worth it. No real extra juicy-ness and takes up a fuckton of space and hassle. Plus you miss out on baking powdering the skin to get it extra crispy. The brine recipe I use has become a kind of tradition at my house. The only reason I don't dry-brine is because some of the major ingredients are liquid and don't come in a dry form. Still comes out amazing every single time I do it and I'd dare any one of you to taste it and tell me otherwise. The skin issue can be at least partly solved by smoke-frying, although I haven't gotten a chance to try that myself yet.
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Mar 2, 2022 00:07
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TITTIEKISSER69 posted:How long has it been in the fridge? Or are you freezing it? If I freeze it it'll be useless to use friday I feel.. I'd put in deep freezer then pull it out to thaw It's been at the store, all their shoulders were "use by" march 2nd. I'tll be in my fridge till I put it in smoker friday night.
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Mar 2, 2022 15:02
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tater_salad posted:If I freeze it it'll be useless to use friday I feel.. I'd put in deep freezer then pull it out to thaw So it says use by March 2 and you want to use it March 4? I'm not a microbiologist (not sure if there is one in this thread) but I don't think those use by dates are so accurate they can predict it that closely. I'm sure the porn shoulder was cut weeks and weeks ago. I would guess it would be fine 2 days over.
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Mar 2, 2022 15:15
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It should be fine, but you'll definitely be able to smell right away if it isn't.
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Mar 2, 2022 15:15
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Dog Faced JoJo posted:So it says use by March 2 and you want to use it March 4? I'm not a microbiologist (not sure if there is one in this thread) but I don't think those use by dates are so accurate they can predict it that closely. I'm sure the porn shoulder was cut weeks and weeks ago. I would guess it would be fine 2 days over. Just to be sure. It does say March 2022 and was this a real store or more of a truck/van in a parking lot situation?
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Mar 2, 2022 15:34
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Had the wife get me some chicken thighs delivered this morning, they're in the fridge now defrosting. Gonna dry brine those bad boys and smoke 'em in the next couple days. Everything I'm seeing is around 200°F over indirect heat for 2-2 1/2 hours, sound about right?
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Mar 2, 2022 15:46
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D34THROW posted:Had the wife get me some chicken thighs delivered this morning, they're in the fridge now defrosting. Gonna dry brine those bad boys and smoke 'em in the next couple days. Everything I'm seeing is around 200°F over indirect heat for 2-2 1/2 hours, sound about right? I do mine hotter and shorter. That time temp is probably good. But honestly it's hard to screw them up.
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Mar 2, 2022 15:52
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Atticus_1354 posted:Just to be sure. It does say March 2022 and was this a real store or more of a truck/van in a parking lot situation? this was a real grocery store, it says March 2, 2022. Sadly all their shoulders had the same date  I guess I can go Friday and get another one if it's going to give me and my children gastric distress.
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Mar 2, 2022 16:41
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Enos Cabell posted:It should be fine, but you'll definitely be able to smell right away if it isn't. But if it’s cryovacced it will smell like rear end when you first open it but that will dissipate. That’s just something that pork does in cryovac.
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Mar 2, 2022 16:44
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tater_salad posted:this was a real grocery store, it says March 2, 2022. Sadly all their shoulders had the same date You'll be fine.
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Mar 2, 2022 16:47
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Dog Faced JoJo posted:So it says use by March 2 and you want to use it March 4? I'm not a microbiologist (not sure if there is one in this thread) but I don't think those use by dates are so accurate they can predict it that closely. I'm sure the porn shoulder was cut weeks and weeks ago. I would guess it would be fine 2 days over. Since you brought it up . . . I have always idly wondered what the thread title was about, haha. Edit for content: My personal take is that "Sell By" dates give me a LOT of flexibility in when to use it by, and "use by" dates give me some flexibility. That is to say, my guess is that the company is probably a bit conservative even on "use by" dates because if someone opened it on that date, and they got sick, that's going to be A Bad Time for them. So they're probably hedging a bit early. If it's an unopened package, I personally would not sweat 3 days. I think I've only been gotten by that once, and it was milk. And it had been opened many times already. Again, YMMV, I am not a doctor, lawyer, microbiologist, or even smart 
Zarin fucked around with this message at 17:46 on Mar 2, 2022 |
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Mar 2, 2022 17:44
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Zarin posted:Since you brought it up . . . I have always idly wondered what the thread title was about, haha. https://forums.somethingawful.com/showthread.php?noseen=1&threadid=3460953&pagenumber=328&perpage=40&highlight=microbiologist#post506220268
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Mar 2, 2022 17:46
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Internet Explorer posted:https://forums.somethingawful.com/showthread.php?noseen=1&threadid=3460953&pagenumber=328&perpage=40&highlight=microbiologist#post506220268 lmao thank you so much! I had actually entirely forgotten that Search Thread exists! 
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Mar 2, 2022 17:48
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Anyone know of a good place to buy Jealous Devil lump? There was a guy on eBay last year that sold the 35lb bags for $35 but he's but a registered user anymore.
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Mar 2, 2022 21:38
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Alright so, this drat turkey isn't going to be de-thawed by the time I want to smoke it. I'm gonna have to let this stupid thing thaw out for 4-5 days. Looks like Friday will be my first attempt at pulled pork Nice and hot piss fucked around with this message at 00:05 on Mar 3, 2022 |
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Mar 3, 2022 00:02
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KingKapalone posted:Anyone know of a good place to buy Jealous Devil lump? There was a guy on eBay last year that sold the 35lb bags for $35 but he's but a registered user anymore. My local Ace Hardware has it (northernish california) and it’s great stuff.
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Mar 3, 2022 06:00
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Flash Gordon Ramsay posted:But if it’s cryovacced it will smell like rear end when you first open it but that will dissipate. That’s just something that pork does in cryovac.
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Mar 3, 2022 11:14
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i like nice words
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dy. posted:My local Ace Hardware has it (northernish california) and it’s great stuff. I guess by good I meant good price since $1/lb shipped is great so that eBay guy spoiled me. It's not normally that cheap.
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Mar 4, 2022 22:50
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First shot at a Pork shoulder was moderately successful. Got myself a 6 lb slab of meat after trimming. total time: 8 hours on the grill, 1.5 hours of resting. Meat came out incredibly juicy and tender "most" of the way through. A small portion on the back side was dry, but juicy enough that I could shred it off. I kind of figured it was maybe overdone or something since I wasn't able to hand pull out the bone *a very small section of the meat hadn't separated*. Meat porn for ya'll 
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Mar 5, 2022 04:19
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Not being able to pull the bone could also mean it wasn't on for long enough as well. What internal temp did you achieve? Did you brine it at all? The brine can help smooth out transient areas more prone to drying out. 8.5 hours may seem crazy to still be underdone, but my longest porn shoulder was over 14 hours. Don't judge yourself too harshly on your first one. Dry bits make excellent stew meat or toss ins for chili. So no harm done.
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Mar 5, 2022 04:27
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Didn't brine, reached an internal temp of 202. I wrapped in foil around 170,. About 3 hours into it, maybe at 145-150 deg. I started spritzing a mixture of 50/50 apple cider vinegar/apple cider, kept it wrapped for 1.5 hours. Still super happy with the taste. I would say 95% of the meat was perfect, with 5% being a bit tougher than most of it. I just slathered a bunch of bbq sauce on it, threw it on a piece of bread and ate it up, so the crime doesn't exist anymore. Nice and hot piss fucked around with this message at 04:58 on Mar 5, 2022 |
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Mar 5, 2022 04:38
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Dominating the thread again but here's my plan of action for this 20 lb turkey for tuesday: I'm not going to brine, but what I'm going to do is inject a butter/Ancho/Chipotle chili powder into the turkey, rub the outside with a very light coat of butter and cover with salt & pepper. Spatchcock the chicken. 2 hours: Smoke around 225. Then: Going to turn the heat up to around 300-325 deg for roughly 3 hours. I'm Hoping that should do the trick. I'm going to give myself a 1-2 hour grace period to either let the turkey rest for a bit longer than 30 minutes in case the smoking takes a bit longer. I'm kind of dumb and decided to invite friends over and I doubt anyone wants to wait 2+ hours of me yelling about how the turkey has stalled.
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Mar 7, 2022 01:49
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Nice and hot piss posted:Didn't brine, reached an internal temp of 202. I wrapped in foil around 170,. About 3 hours into it, maybe at 145-150 deg. I started spritzing a mixture of 50/50 apple cider vinegar/apple cider, kept it wrapped for 1.5 hours. You should do it however you want but I think you're overcomplicating things. Wrapping in foil accelerates the cooking process but can get rid of the crunchy bark that accumulates on the outside of a cut of meat. Totally understandable if you're on a timetable but just extra work otherwise. Spritzing doesn't do anything but delay your cooking time. If you think about it, all you're doing is cooling the surface temperature of the pork with liquid. Also spritzing gets rid of the bark.
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Mar 7, 2022 07:27
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lonelylikezoidberg posted:
You could make bank in Texas, North Carolina, Tennessee, Kansas City and any other place that BBQs by teaching a class for all those darn dummy pitmasters who have dedicated their lives to the craft but keep spritzing! If you're fully wrapping something, then sure, spritzing isn't going to accomplish much, but a blanket statement like "Spritzing doesn't do anything but delay your cooking time." is ridiculous. Beyond the obvious fact that spritzing a flavorful liquid onto something is going to affect flavor, spritzing prevents the burning of pieces that are not perfectly smooth with the rest of the meat. Corners, tips, edges.
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Mar 7, 2022 13:48
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smoked the porn shoulder, it didn't kill me. It did however take longer than expected to cook.. so I ended up pulling at 180 since I was hungry. Turned out okay.
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Mar 7, 2022 14:13
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Doom Rooster posted:You could make bank in Texas, North Carolina, Tennessee, Kansas City and any other place that BBQs by teaching a class for all those darn dummy pitmasters who have dedicated their lives to the craft but keep spritzing! Relevant article from our lord and savior, Meathead Goldwyn https://amazingribs.com/more-technique-and-science-more-cooking-science-mythbusting-basting-mopping-and-spritzing/
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Mar 7, 2022 14:22
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um excuse me posted:Relevant article from our lord and savior, Meathead Goldwyn I always thought this was a good summation of the pluses and minuses. The only thing I don't think he mentions is that opening the lid to spritz is also releasing heat and smoke, so you are absolutely prolonging the cook that way, not just adding to evaporative cooling. That fellow meat prophets Harry Soo and Aaron Franklin spritz is a pretty compelling argument IMO.
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Mar 7, 2022 14:44
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Chad Sexington posted:I always thought this was a good summation of the pluses and minuses. The only thing I don't think he mentions is that opening the lid to spritz is also releasing heat and smoke, so you are absolutely prolonging the cook that way, not just adding to evaporative cooling. From the article: Meathead Goldwyn posted:In previous experiments on whether opening and closing a smoker will slow cooking, Blonder showed that the impact is minimal on the meat, especially on cookers with a thermostat such as an indoor oven, pellet smokers, or a charcoal grill with a thermostat blower.
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Mar 7, 2022 14:49
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um excuse me posted:Relevant article from our lord and savior, Meathead Goldwyn I tend to love me some meathead, and there is some good and interesting info in here, but this article completely ignores the entire reason for spritzing (according to professionals at least), and that is preventing burning of parts of the meat that stick out. A packer brisket covered in pepper and smoked for 10+ hours in a stick burner is going to have 3 distinctly burned spots if not spritzed. The cap of the point, and both edge corners of the flat.
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Mar 7, 2022 14:57
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Recently got a new grill from the wife. It's a 5 burner with one of those wood chip/smoke trays. I've only ever used one of the pellet tubes on my older gas grill. Mostly for finishing up SV BBQ. I'm curious what if any tips and tricks you guys might have when using this. Can I use pellets or do I need to get wood chips? I'm assuming either will work. Additionally I'd imagine this isn't that much of a difference from the pellet tube over previously used. Thanks in advance.
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Mar 7, 2022 19:44
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sterster posted:Recently got a new grill from the wife. It's a 5 burner with one of those wood chip/smoke trays. I've only ever used one of the pellet tubes on my older gas grill. Mostly for finishing up SV BBQ. You’ll probably get better results out of wood chips. My electric smoker made better cheese when I cold smoked than my pellet smoker, cold smoking with the pellet tube.
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Mar 7, 2022 20:56
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Nice and hot piss posted:Dominating the thread again but here's my plan of action for this 20 lb turkey for tuesday: Unless your grill leaks a lot of heat and you're only using charcoal briquettes and not lump, 5 hours seems a bit long even for a 20-lb turkey. Also I don't think turkey meat normally has a stall?
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Mar 9, 2022 00:05
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Nice and hot piss posted:Dominating the thread again but here's my plan of action for this 20 lb turkey for tuesday: Keep an eye on it. Spatchcocked turkeys cook much faster than whole birds.
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Mar 9, 2022 02:27
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I maked a thing today. And am now too many beers in to bloody well figure out how to embed this poo poo, so have a link. https://imgur.com/gallery/qwcbHRP
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Mar 10, 2022 04:02
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Doom Rooster posted:You could make bank in Texas, North Carolina, Tennessee, Kansas City and any other place that BBQs by teaching a class for all those darn dummy pitmasters who have dedicated their lives to the craft but keep spritzing! That's a really good idea! Did you want to have an actual discussion about technique or be a oval office on the internet about it? (USER WAS PUT ON PROBATION FOR THIS POST) lonelylikezoidberg fucked around with this message at 05:21 on Mar 10, 2022 |
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Mar 10, 2022 05:18
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lonelylikezoidberg posted:That's a really good idea! Did you want to have an actual discussion about technique or be a oval office on the internet about it? I did both, but for some reason you cut out the second half of that post. Edit: Actually, I’m not really sure that I was a oval office about it. Your statement was so dumb that it obviously deserved scorn and derision, but all I did was some light sarcasm. Doom Rooster fucked around with this message at 05:44 on Mar 10, 2022 |
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Mar 10, 2022 05:41
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good luck teaching that class in Kansas City, they'd never figure out how to get their ketchup thru the spray bottle
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Mar 10, 2022 06:31
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