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Doom Rooster posted:I did both, but for some reason you cut out the second half of that post. Oh, you're one of those guys. Ok.
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Mar 10, 2022 06:51
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| # ? May 30, 2024 17:27 |
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Stop posting.
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Mar 10, 2022 07:08
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born on a buy you posted:Stop posting.
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Mar 10, 2022 07:09
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lonelylikezoidberg posted:Oh, you're one of those guys. Ok. born on a buy you posted:Stop posting.
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Mar 10, 2022 08:10
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Mar 10, 2022 09:01
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Beef looks like its starting to fall down into normal range again. Seeing packer briskets for $60ish, which is much better than the $100ish I saw the last time I looked for them in the fall. It might be time for a couple of pastramis!
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Mar 10, 2022 12:47
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um excuse me posted:Beef looks like its starting to fall down into normal range again. Seeing packer briskets for $60ish, which is much better than the $100ish I saw the last time I looked for them in the fall. It might be time for a couple of pastramis! I got a small Prime packer the other day at Costco for like $45. Still don't know why I do this too myself though when pork and chicken are both much easier and tastier.
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Mar 10, 2022 16:24
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Cheaper too. I feel like I've gotten decent at smoking poultry and pork since I do it much more often, but something about the bovine calls. I wish I could just smoke beef spare ribs all day every day.
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Mar 10, 2022 16:44
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Beef shortribs were what really drove me to get in to smoking myself, so I get you, even if fish and poultry are what I end up actually doing far more often.
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Mar 10, 2022 16:46
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Brisket is on the short list for me but it's loving pricey for us right now. Just threw some pork chops and summer squash on. Chops marinated for a day in olive oil, red vinegar, salt, pepper, and garlic. Squash got tossed in the same blend but balsalmic instead of red.Gwaihir posted:Beef shortribs were what really drove me to get in to smoking myself, so I get you, even if fish and poultry are what I end up actually doing far more often. I've always been curious about it so a couple of years ago my father-in-law sent an old vertical Masterbuilt (his first smoker, I think) back with my wife when she visited Maryland. We had a pork butt in it the next day and I still use his sauce and rub recipes. Finally upgraded to a Pit Boss pellet grill a couple weeks ago.
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Mar 10, 2022 17:09
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Anyone ever smoke a store bought corned beef for some faux pastrami?
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Mar 12, 2022 16:20
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NomNomNom posted:Anyone ever smoke a store bought corned beef for some faux pastrami? My understanding is that store bought corned beef is almost always already cooked. Do you have a source for raw corned beef?
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Mar 12, 2022 16:45
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Tomfoolery posted:My understanding is that store bought corned beef is almost always already cooked. Do you have a source for raw corned beef? I thought it was raw, do you not have these in your grocery store this time of year (United States) 
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Mar 12, 2022 16:51
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I’ve done it before, turns out pretty good, but you have to reverse brine it or it will be too salty.
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Mar 12, 2022 16:54
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Whooping Crabs posted:I thought it was raw, do you not have these in your grocery store this time of year (United States) I live in the US too and have never seen that before. Maybe I shop at the wrong stores. Let us know how it goes
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Mar 12, 2022 16:58
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You should be able to get corned beef like that at just about any sizable US grocery store this time of year (it being close to St. Patrick's Day).
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Mar 12, 2022 18:13
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Yeah corned beef is expensive as hell this year but I bought one to make a pastrami. Like was said above desalinate it for a day or two before smoking. I think meathead has a recipe for doing it.
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Mar 12, 2022 18:29
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Goddamn, I had no idea.
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Mar 12, 2022 19:01
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gently caress yeah my store had wings in stock again so I cleaned them out.
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Mar 12, 2022 19:47
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Has anyone done a brisket and porn shoulder at the same time? I have a friends going away party in two weeks and thinking of doing the pork along with the planned brisket. Typically I go low and slow on my brisket and take around 20 hours on the cook.
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Mar 12, 2022 20:21
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sinburger posted:Has anyone done a brisket and porn shoulder at the same time? I have a friends going away party in two weeks and thinking of doing the pork along with the planned brisket. Yeah just cook both at 225-250 for however long it takes. If you have a cooler you can wrap in paper, then towels and rest without losing basically any temp
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Mar 12, 2022 21:53
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BaronVonVaderham posted:gently caress yeah my store had wings in stock again so I cleaned them out. Ha! I did the exact same today. It's been so long since I've done wings.
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Mar 12, 2022 22:17
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So I went to Costco and was dissapointed to find that the brisket I had mentioned earlier was just flats. So I ended up buying porn shoulder. 32 pounds of it, I've already sold half of it. People really like off season BBQ. Get ready for a flood of pictures.
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Mar 13, 2022 00:39
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Brined, dried, and ready for rub. In my infinite wisdom I forgot to account for resting. So now I need to start the smoke at like 10 PM. Low is 24°F. My WSM historically does not do well in winter temps so I was thinking about running to the hardware store and grabbing a bunch of R-5 foam panels to make a wind shield. The smoker is potentially hot enough to melt that stuff unattended. Anyone have an even lazier solution?
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Mar 13, 2022 16:24
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Fire blanket?
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Mar 13, 2022 16:33
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Yeah, go snag a welders blanket.
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Mar 13, 2022 16:36
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Welp all the welding supply places are closed and Lowe's/Home Depot didnt have welding or fire blankets, but I did score some aluminum backed foam board insulation. $30 for a 4x8' and a few cuts later. Gonna tie it to the railings to brace it, but should be good to go for tonight. Gonna use one of the channels of my Signals thermometer and tape it to the surface of the foam and set an alarm for 200°F. Channel 1: Air Temp Channel 2: Porn Shoulder 1&2 (Upper Rack) Channel 3: Porn Shoulder 3&4 (Lower Rack) Channel 4: Billows Fan HOLD THE gently caress UP, it's exactly 37 degrees outside and falling. I could rub the pork and set it all up right now and just light the chimney at 9:45, stuff the coals in at 10, and go to bed. Hell yea now you're carrying your weight, dying throws of winter! um excuse me fucked around with this message at 18:36 on Mar 13, 2022 |
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Mar 13, 2022 18:32
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   Going to sleep now. Will wake at like 4 to do a check. There's so much thermal mass in there that there absolutely no point worrying about temps right now. It'll take hours for it to get to 225. I filled the pan to the brim with water so the whole thing weighs probably close to 100 pounds right now. The wall of the insulation seems to be holding steady around 70°F for anyone considering building a shield like I did.
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Mar 14, 2022 03:54
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First check, added more charcoal and a couple more lumps of wood. But this is what I mean when I say my WSM is not a fan of cold weather. Temps in the meat are still rising so it's fine as far as I'm concerned. Once daytime breaks and air temps start rising I expect numbers to rise. Otherwise I'll just start cramming lit coals in there/switch to oven if needed.
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Mar 14, 2022 06:56
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Yeah my WSM14 went through charcoal like crazy the last time I smoked in sub-freezing temps.
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Mar 14, 2022 13:32
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Mines a 22. It's huge. Internal volume vs outer surface area works in my favor vs a 14, but it's also a lot more space to heat so it's still a charcoal hog. Temps are slowly, very slowly, reaching ideal. In the stall now so it's not going to matter much as long as I stay above the stall temp.
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Mar 14, 2022 13:37
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Stall was 4 hours. Finishing up now. poo poo looks incredible. I'm glad I decided to start selling on these ones. Too bad I sold 75% of it. Edit: Final time 17 Hours 19 Minutes. In the cooler they go. I'll let it sit an hour. I don't want to melt the bark off. um excuse me fucked around with this message at 20:51 on Mar 14, 2022 |
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Mar 14, 2022 19:17
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I have access to all the bourbon barrel char I could possibly want. I need some ideas of what to do with it. First experiment is going to be trying to replicate Hardcore Carnivores Black beef seasoning. Im also considering mixing it with pellets and smoking salmon with some sort of honey bourbon glaze. What else would you try?  I did look up the cost of a pellet mill and considered starting a side business but that's not really reasonable right now. But if anyone has a pellet mill please hit me up.
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Mar 16, 2022 21:46
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 Wings have to be my favorite thing to smoke. So quick and easy, best flavor to effort ratio. My wife also added that pineapple you can see off to the left.
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Mar 16, 2022 22:16
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Thank you for the reminder that I need to do pineapple on my rotisserie. Looks amazing
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Mar 16, 2022 22:33
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So is there a consensus good budget smoker out there? I've never owned one before but I was thinking about taking the plunge.
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Mar 17, 2022 01:12
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Weber kettle
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Mar 17, 2022 01:23
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Yea I'd start with the kettle, that's where I started. Do shorter, easier smokes. The kettle can smoke but it's charcoal capacity means you'll be reloading every 3 hours or so. Fish, wings, sausage, chicken, ribs. I wouldn't recommend brisket or pork shoulder unless you plan to Texas crutch them. Get the basic $125 one, a smoke and sear insert, chimney, and you're good to go. Any other accessories are up to you. You can spend a ton of money upgrading a kettle.
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Mar 17, 2022 01:37
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Well sweet, I already have a Weber kettle, I just didn't know how good it would be for that purpose. I can probably fool with that until I feel like getting something dedicated
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Mar 17, 2022 01:46
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| # ? May 30, 2024 17:27 |
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TheKingslayer posted:Well sweet, I already have a Weber kettle, I just didn't know how good it would be for that purpose. I can probably fool with that until I feel like getting something dedicated If you don’t want to spend any money right away look up something like “snake method coals smoke”. Essentially you put the coals overlapping around the edge of kettle and as they burn around the line you get a steady low heat for smoking. If you don’t mind spending a hundred buck or so get a slow n sear as was already mentioned. It’s easy mode and I’ve smoked ribs and pulled pork with it with no problems.
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Mar 17, 2022 02:14
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