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I always loudly exclaim "TIME TO LET THE FARTS OUT" right before I cut packers open. It's gross and something I have not gotten used to, but have wholly accepted as a step in a delicious process. lol what a snipe
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Jun 7, 2022 17:32
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I thought salting that early pulls the water out of the meat?
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Jun 7, 2022 17:45
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Goddammit…. Cookout got cancelled due to COVID. Good thing they told me ASAP. Was about to buy a big ol brisket this morning.
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Jun 7, 2022 18:37
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VelociBacon posted:I thought salting that early pulls the water out of the meat? It allows the salt to penetrate the meat for flavour. The "juiciness" of a brisket comes from the collagen and fat that breaks down and renders during a long slow cook. Most of your actual water in the meat will cook out. The stall in temperature that occurs when cooking low and slow is literally water evaporating out of the meat and cooling it off.
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Jun 7, 2022 18:41
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sinburger posted:It allows the salt to penetrate the meat for flavour. The "juiciness" of a brisket comes from the collagen and fat that breaks down and renders during a long slow cook. Most of your actual water in the meat will cook out. Cool, appreciate it. If you aren't slow cooking something do you avoid salting it before cooking then?
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Jun 7, 2022 19:08
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I mean, salt is a flavor enhancer for most meats for most types of cooking. Using it to retain moisture makes sense if what you are cooking has a long opportunity to do so, like a roast, slow cooker, or pressure cooker recipe. It can get unhealthy if you have a high protein diet like I do, just be sensible about it.
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Jun 7, 2022 19:10
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um excuse me posted:I mean, salt is a flavor enhancer for most meats for most types of cooking. Using it to retain moisture makes sense if what you are cooking has a long opportunity to do so, like a roast, slow cooker, or pressure cooker recipe. It can get unhealthy if you have a high protein diet like I do, just be sensible about it. Sorry I realize that my post seemed stupid now, I meant the difference between salting before or after cooking. Ie with eggs you don't salt until the end because it breaks down the egg a bit. I'd still be consuming the same amount, the question is a salty seasoning/brine the night before vs salting near/at the end.
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Jun 7, 2022 19:45
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VelociBacon posted:Ie with eggs you don't salt until the end because it breaks down the egg a bit. What? No, with eggs you want to salt ahead of time. Just ask St Kenji.
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Jun 7, 2022 19:55
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VelociBacon posted:Cool, appreciate it. If you aren't slow cooking something do you avoid salting it before cooking then? I always salt the night before cooking, even if it's for a steak I'm going sear off at high heat. The water loss is minimal, the salt itself draws water back into the meat, and the salt adds flavor. Look up dry brining if you want more info as lots of articles have been written about the benefits of it. I also tell myself that letting it dry overnight in your fridge makes it easier to get a good crust during the sear, but that might be a false assumption. Edit: I'll add that you don't use a ton of salt if you're dry brining a steak or something. You sprinkle all sides with some nice flakey kosher salt. The bigger the meat and longer the cook, the more salt you can get away with. sinburger fucked around with this message at 20:45 on Jun 7, 2022 |
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Jun 7, 2022 20:42
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Not to cause an egg derail, but: 1) do not add salt to scrambled eggs until they're set 2) do add salt to a whole egg that's being fried. The salt dentures the proteins and causes them to release water, which when scrambling can make them rubbery. Source: McGee or Cooks Illustrated idk
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Jun 8, 2022 01:22
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That’s why you add the salt ahead of time, before the egg even hits the heat. McGee notes that salt doesn’t toughen eggs (because while it breaks the protein down, it also buffers the moisture that’s released so that it doesn’t toughen up.) And in testing, here’s what Kenji found: 15 minutes prior to cooking: The least watery and the most tender, with moist, soft curds Just before cooking: Moderately tender and not watery Toward the end of cooking: Toughest of the three, with a tendency to weep liquid onto the plate
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Jun 8, 2022 02:19
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Yes egg derail. If you hard boiled an egg then cracked the shell without removing it a la tea egg, could you smoke it and have the smokiness show up in the egg?
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Jun 8, 2022 02:40
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https://i.imgur.com/qJDrMuz.mp4
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Jun 9, 2022 14:40
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I love seeing a master work his craft. Ribs are on sale this week. Gonna pick up a few racks and try different things. 3-2-1 method, (or maybe a 3-1-1 so they have a bit of pull) on the pellet grill. 2-4 hours at 275 in the pellet grill. Finally, I got a cheap offset smoker last weekend for even cheaper because it was used. Once the heat gasket tape I ordered comes in and I can plug it up I'll muck around with that. It has a fire grate in the cooking chamber itself for direct grilling so I'll play with smoking and grilling as well.
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Jun 9, 2022 16:24
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Congrats on the preseasoned smoker. I've always wanted to stuff a 100 pound steel plate in the smoking chamber of a cheap offset. It would do two things: add thermal mass and redistribute smoke and heat throughout the grill like a reverse plane.
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Jun 9, 2022 16:45
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sinburger posted:I love seeing a master work his craft. I did no wrap on a Weber kettle and it turned out amazing, don't be afraid to do one rack unwrapped.
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Jun 9, 2022 17:10
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crondaily posted:I did no wrap on a Weber kettle and it turned out amazing, don't be afraid to do one rack unwrapped. For sure. The only one I was going to do wrapped was the 3-2-1 rack. The rest I want to work on my unwrapped ribs.
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Jun 9, 2022 18:04
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sinburger posted:For sure. The only one I was going to do wrapped was the 3-2-1 rack. The rest I want to work on my unwrapped ribs. I found 2 hours would melt the ribs to a point where I didn't want them (fall off the bone) but experimenting is definitely the move, enjoy the cook!
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Jun 9, 2022 18:17
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crondaily posted:I found 2 hours would melt the ribs to a point where I didn't want them (fall off the bone) but experimenting is definitely the move, enjoy the cook! Yea, I was thinking of a 3-1-1 instead to keep them a bit sturdier. Tough enough to wave around while arguing with in-laws, tender enough to pull right off with a bite.
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Jun 9, 2022 19:50
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sinburger posted:Yea, I was thinking of a 3-1-1 instead to keep them a bit sturdier. Tough enough to wave around while arguing with in-laws, tender enough to pull right off with a bite. You're talking about a competition finish then. None of those recipes use a wrap. Not gonna try and convince you to do anything differently since you're experimenting though.
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Jun 9, 2022 19:53
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VelociBacon posted:Cool, appreciate it. If you aren't slow cooking something do you avoid salting it before cooking then? You can get a good effect from salting ahead of time on pretty much anything. Salt draws moisture out, that dissolves the salt, and then the moisture is reabsorbed, carrying the salt back in to the meat with it and getting everything nice and seasoned. It's just that this happens way faster for a smaller cut compared to a big 16 pound brisket or pork butt.
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Jun 9, 2022 21:13
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um excuse me posted:You're talking about a competition finish then. None of those recipes use a wrap. Not gonna try and convince you to do anything differently since you're experimenting though. Exactly, the racks were pretty narrow and only 1.5 lbs each, so I grabbed 6. Lots of ways to experiment, and I'm going to do a bunch without wrapping at all.
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Jun 9, 2022 21:34
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3-2-1 made my ribs mushy. Always keep them unwrapped now. If I ever do try wrapping against it will be 3-1-1 or 4-1-1.
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Jun 10, 2022 03:54
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I was talking to one of the staff at one of those old timey farm museum places where they try and do some subset of the work the way it would have been done back in the day specifically about a small smoke house not unlike that one. Maybe a bit bigger and stone walls but still a wooden roof and door. The trick was that it's a very, very low smolder that with a tight fitting door creates a very low oxygen environment, just a few wisps of smoke. They would hang the meat in there for weeks and months at a time but it was practically a cold smoke with the temps never getting very high at all.
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Jun 10, 2022 14:24
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Murgos posted:I was talking to one of the staff at one of those old timey farm museum places where they try and do some subset of the work the way it would have been done back in the day specifically about a small smoke house not unlike that one. Maybe a bit bigger and stone walls but still a wooden roof and door. Is there so little air that the food doesn't rot? Or would they salt the gently caress out of the meat / hope the nitrates keep them from dying?
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Jun 10, 2022 14:31
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Tomfoolery posted:Is there so little air that the food doesn't rot? Or would they salt the gently caress out of the meat / hope the nitrates keep them from dying? I think it was generally salted before smoking but I didn't drill down on details. edit maybe not: quote:https://www.mcall.com/news/mc-xpm-1988-12-25-2658476-story.html (Don't click this it's full of ads, relevant part below) Murgos fucked around with this message at 16:34 on Jun 10, 2022 |
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Jun 10, 2022 16:30
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Is there any trick to making removing silver skin on ribs not the absolute worst? The last two times I got fed up and just “popped” them via sliding a chopstick in and breaking them and leaving it there. Though truth be told that solidly seems to be good enough as they disappear during cooking. Knowing my luck they remove them at the butcher and I’ve been wasting my time.
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Jun 11, 2022 06:45
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Warbird posted:Is there any trick to making removing silver skin on ribs not the absolute worst? The last two times I got fed up and just “popped” them via sliding a chopstick in and breaking them and leaving it there. Though truth be told that solidly seems to be good enough as they disappear during cooking. Not sure if this is a good way to do it or not, but (the only time so far) that I did ribs, I read to just score it up a whole lot so it doesn't interrupt anyone from taking a bite and it will work out fine. Seemed to, from what I remember. My frustration with those ribs came from them being St. Louis style so they had all the cartilage pieces running perpendicular to the bones on the back side so cutting the ribs apart was a complete pain in the rear end.
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Jun 11, 2022 07:28
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You can use paper towels to improve your grip when dragging them off. Honestly I also feel that they mostly disappear during cooking, so I've started leaving them. It makes sense you want everything flawless for a competition, but for myself on a Tuesday, eh, it's fine. e: this is for pork, I don't know about beef because $$$$ Anne Whateley fucked around with this message at 13:22 on Jun 11, 2022 |
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Jun 11, 2022 08:22
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i like nice words
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Yea the paper towel trick is what I use. But even then each cow is different, some will be easier, some will tear a million times. Ribs are all fun and games and that's the only parts that's hard about them.
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Jun 11, 2022 13:10
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I score them down each bone and the long way a few times, works well!
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Jun 11, 2022 13:45
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Yup, paper towels. And a dining knife to get under it to get it started. Certainly not a fun task, but I feel I've gotten a little better with practice.
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Jun 11, 2022 14:41
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You don’t need to remove the skin for beef ribs. For pork I just get an edge going with a butter knife and use paper towel for grip. Works well.
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Jun 11, 2022 15:40
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Yeah, leaving them on for beef ribs helps keep the meat attached to the bone.
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Jun 11, 2022 16:19
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Echoing paper towel. It's weird how much better it improves your grip on the membrane. Doing some St. Louis style ribs tomorrow. Always fun trying to jam two full racks in to my WSM14.
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Jun 11, 2022 17:33
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Chad Sexington posted:Echoing paper towel. It's weird how much better it improves your grip on the membrane. I’ve done three racks on a 14 inch. Had to cut them in half though. I’ve heard you can also turn them sideways and curl them into each other, but some argue that curling and forcing the meat to stretch like that during a smoke may result in less tender ribs.
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Jun 11, 2022 18:13
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I hear you on the paper towel but it’s always rip and tear city for me if I can even get enough leverage to grip the drat thing. I also just cook the ribs without wrapping or anything so clearly I’m the weirdo here.
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Jun 11, 2022 18:32
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Warbird posted:Is there any trick to making removing silver skin on ribs not the absolute worst? The last two times I got fed up and just “popped” them via sliding a chopstick in and breaking them and leaving it there. Though truth be told that solidly seems to be good enough as they disappear during cooking.
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Jun 11, 2022 19:29
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I pull it off with my teeth while I glare menacingly at my dog. Gets the silver skin off and reinforces the hierarchy. Win win.
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Jun 11, 2022 19:42
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Got three racks of ribs on the grill now. Going to try a 2-1-1 with these guys using different sauces at the end. I don't have my charcoal grill where I want it right now so experimenting with hit and fast smokes and direct grilling will have to wait until next week. Warbird posted:Is there any trick to making removing silver skin on ribs not the absolute worst? The last two times I got fed up and just “popped” them via sliding a chopstick in and breaking them and leaving it there. Though truth be told that solidly seems to be good enough as they disappear during cooking. I just did three racks a few minutes ago. Worry a finger under the skin at one end, until you have a tiny bit to pull on, then use paper towel to give extra grip. The skin should peel right off. sinburger fucked around with this message at 19:51 on Jun 11, 2022 |
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Jun 11, 2022 19:48
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