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Ok, so I have a chunk of meat. If its in a foil tray, to keep things clean, it's going to stall forever right? Because it's going to sit in it's own juices and never be able to sweat? But then, if I wrap it the same thing will happen right? So then is the play to put them on the rack, put the foil tray underneath to collect drippings? I'm learning that I might just have too much anxiety to just leave it forever because after an hour or two of stall I have to futz with it.
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Sep 19, 2022 00:31
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Oh my god these last few degrees are taking forever
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Sep 19, 2022 00:32
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HootTheOwl posted:Ok, so I have a chunk of meat. I’ve never done meat in a foil tray. Over top a foil tray to catch drippings/ prevent acrid grease smoke yes: but not in it. That being said, just like wrapping the meat in foil, I’d imagine the juices heat would help cook it faster than just pure convection. Try it out if you’d like. That’s half the fun of this is just seeing what turns out and what you like! Also I’m no scientist so don’t listen to a thing I say
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Sep 19, 2022 01:29
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HootTheOwl posted:Ok, so I have a chunk of meat. Sweating (evaporative cooling) is the cause of the stall. If you wrap it then it holds in moisture and prevents evaporation so you can get through the stall faster. The meat will be more moist but the bark will suffer, so it’s a balancing act. That said, I’d never smoke something in a foil tray from beginning to end. By putting it in a tray you’re preventing bark from forming on half the meat as well as cutting down on the smoke. LeafHouse fucked around with this message at 01:43 on Sep 19, 2022 |
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Sep 19, 2022 01:37
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Flash Gordon Ramsay posted:Oh my god these last few degrees are taking forever Yuuup. You can wrap it with butcher paper. Aluminum foil works too, but kinda braises things and can ruin your bark.
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Sep 19, 2022 02:13
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HootTheOwl posted:Ok, so I have a chunk of meat. The stall is caused by evaporation of the moisture in the meat. If you have it sitting in your juices, than no evaporation and it'll actually cook faster. You're effectively braising the meat though and shielding it from the smoke. So if you're looking to build a crust and get a lot of smoke I'd lose the tray.
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Sep 19, 2022 04:12
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I'm going to lose the tray and also the bottoms have the texture of utter mush
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Sep 19, 2022 04:24
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So I bought a cheap 2nd hand gas grill, winter's coming and using my charcoal grill is too much of a PITA. I was also thinking with the expensive rear end power we got in europe now (my power bill has jumped from 4 cents / kWh to 35 cents / kWh since late 2021) that I should consider if it's possible to insulate the fire box somehow, so it becomes more energy efficient. I might want to use it instead of the electric oven I was thinking. I am thinking maybe one could line the inside of the firebox with refractory material? I am working on experimenting with my own refractory for my sauna fireplace to raise the efficiency so maybe it can be applied here. Propane in a bottle is 20 cents / kWh equivalent for what it's worth. Less if I get a bigger bottle, though the next size up is 33kg which is pretty large... That'd be equivalent of 16.5 cents though.
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Sep 19, 2022 07:02
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I don’t know but that propane bottle is aesthetically pleasing and so is your house
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Sep 19, 2022 10:55
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Thanks, I like it too. It's one of those fancy composite bottles. Sure it looks fancy, but it has 1kg less gas and costs more to fill than a steel model. In retrospect I wish I had gone with the old fashioned steel model for the cost alone. It's kinda annoying they try and push these new bottles on customers but don't tell you it costs more to swap them in.   I dunno if you got this in the states, but the gas dealers have been trying to scare people for years to get rid of their metal bottles and swap in composites, but people refuse to give them up.
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Sep 19, 2022 11:45
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Not sure I’ve seen one of those in the States, maybe a European thing only—you’re in Finland, right?
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Sep 19, 2022 13:38
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His Divine Shadow posted:I dunno if you got this in the states, but the gas dealers have been trying to scare people for years to get rid of their metal bottles and swap in composites, but people refuse to give them up. Wait, do you own a singular container and refill it? In the states we trade in the container for a new one.
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Sep 19, 2022 13:42
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You can refill them in the US. It’s cheaper and they fill it more full. Uhaul dealers do it here, and the pro tip is to exchange your lovely tank for a fresh new one at the swap places whenever you need.
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Sep 19, 2022 15:22
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I do mean we swap them out, but I just call it a refill, as that's what we refer to it here, even though it's a swap system. But when it's time to swap in the bottles people want a metal bottle in return. Of course there are people too who prefer the new bottles. But enough people want the metal ones that they're still here despite their doom being predicted forever. His Divine Shadow fucked around with this message at 15:57 on Sep 19, 2022 |
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Sep 19, 2022 15:54
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Chemmy posted:You can refill them in the US. It’s cheaper and they fill it more full. Uhaul dealers do it here, and the pro tip is to exchange your lovely tank for a fresh new one at the swap places whenever you need. Huh. I never knew you could do this. I always just saw them outside grocery stores and gas stations.
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Sep 19, 2022 16:16
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Finding a propane refill is a bit harder than swapping them, but yeah.
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Sep 19, 2022 17:03
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I went from a house with two smokers, working in a restaurant as the prep chef running the smoked meat program with a smoker that could run 36 briskets at a time, to moving to a new city with almost no BBQ scene, living in an apartment with only two lovely built-in natgas grills that were always taken. This has been my life for the last 18 months, but we just closed on a house, we’re in, and the new smoker gets here Thursday. I. Cannot. loving. Wait. For this weekend.
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Sep 19, 2022 17:49
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Phil Moscowitz posted:Finding a propane refill is a bit harder than swapping them, but yeah. I think insurance companies are also making it more difficult/expensive to do fills vs. a Blue Rhino style swap. My family has a vacation home in rural NH, the local store was just acquired and they almost immediately changed from doing fills to swaps only - the stated reason was insurance. It sucks for that area though, because that place gets loving cold and there are people who use propane for heat during the winter with larger tanks. I'm not sure what the alternative for them is.
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Sep 19, 2022 18:04
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Here’s my butt from last night. 7.4lbs, 10 hours, kept it about 250, with a couple trips as high as 275. No crutch, didn’t even lift the lid once I put it on. Pulled at 201 and it was probably the best butt I’ve ever smoked. Meat was super moist and shreddable without being mushy, and the bark was on point. 
Flash Gordon Ramsay fucked around with this message at 18:41 on Sep 19, 2022 |
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Sep 19, 2022 18:23
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Looks amazing. I have never scored the cap on mine... Did you do that to help the rub penetrate?
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Sep 19, 2022 18:32
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Random Hero posted:Looks amazing. I have never scored the cap on mine... Did you do that to help the rub penetrate? I do it because it in my mind it should help the fat render. But honestly I'm not sure how much that helps, and I just really like the way it looks and cooks up that way.
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Sep 19, 2022 18:40
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Flash Gordon Ramsay posted:I do it because it in my mind it should help the fat render. But honestly I'm not sure how much that helps, and I just really like the way it looks and cooks up that way. I do the same thing and that's my assumption as well.
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Sep 19, 2022 19:08
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HootTheOwl posted:Huh. I never knew you could do this. I always just saw them outside grocery stores and gas stations. I worked for a family-owned ACE hardware store that refilled bottles. You’d be surprised at how many people would have theirs refilled there on a daily basis Shooting Blanks posted:I think insurance companies are also making it more difficult/expensive to do fills vs. a Blue Rhino style swap. My family has a vacation home in rural NH, the local store was just acquired and they almost immediately changed from doing fills to swaps only - the stated reason was insurance. The larger tanks typically have to be refilled by a propane service with a truck/trucks. That’s how we get our propane for cooking and heat. life is killing me fucked around with this message at 19:55 on Sep 19, 2022 |
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Sep 19, 2022 19:52
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Shooting Blanks posted:I think insurance companies are also making it more difficult/expensive to do fills vs. a Blue Rhino style swap. My family has a vacation home in rural NH, the local store was just acquired and they almost immediately changed from doing fills to swaps only - the stated reason was insurance. efb
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Sep 19, 2022 19:55
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i like nice words
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If you have a farm supply store nearby they’ll usually do propane fills also.
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Sep 19, 2022 20:50
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life is killing me posted:I worked for a family-owned ACE hardware store that refilled bottles. You’d be surprised at how many people would have theirs refilled there on a daily basis The older parts of south Florida built prior to ~1955 typically have municipal gas systems, but there’s a ring of houses in south Florida built after the municipalities stopped expanding the gas network, but before electric appliances became the default. My parents house has a gas water heater, gas range, gas clothes dryer, and a gas fireplace, all on a truck-serviced propane tank in the yard.
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Sep 19, 2022 21:12
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Chemmy posted:You can refill them in the US. It’s cheaper and they fill it more full. Uhaul dealers do it here, and the pro tip is to exchange your lovely tank for a fresh new one at the swap places whenever you need. This. I switched to getting refills when I started using propane to make beer and learned 3 things. 1. Full fill is cheaper than a swap. 2. Blue rhino only fills it 2/3rds of the way. Iirc around 08 they dropped the fill level to keep the price the same. 3. You don't have to be empty to fill it and they just charge by the weight added so of you're near empty and will be near by just get it topped up.
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Sep 20, 2022 00:29
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Doom Rooster posted:I went from a house with two smokers, working in a restaurant as the prep chef running the smoked meat program with a smoker that could run 36 briskets at a time, to moving to a new city with almost no BBQ scene, living in an apartment with only two lovely built-in natgas grills that were always taken. Don't leave us hanging, what's your setup?
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Sep 23, 2022 00:11
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Smoking 5.5 lbs of beef plate ribs this weekend, can’t wait.
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Sep 23, 2022 11:28
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NomNomNom posted:Don't leave us hanging, what's your setup? I’ll post pics of the setup and ribs this weekend. If the smoker comes in… The Home Depot tracker says that the smoker hasn’t gotten to the store yet, but it’s on schedule for delivery there… Yesterday….
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Sep 23, 2022 14:06
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A little broke right now so keeping it simple. Boudin, Cajun sausage, and small Chuck Roast for shredded Italian sandwiches. 
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Sep 24, 2022 00:21
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Atticus_1354 posted:A little broke right now so keeping it simple. Boudin, Cajun sausage, and small Chuck Roast for shredded Italian sandwiches. Nothing wrong with a chuck roast, one of my favorite things to smoke. Putting my Dino ribs on tomorrow around 6-7am.
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Sep 24, 2022 00:52
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Atticus_1354 posted:A little broke right now so keeping it simple. Boudin, Cajun sausage, and small Chuck Roast for shredded Italian sandwiches. Hell yeah! Kaddish posted:Nothing wrong with a chuck roast, one of my favorite things to smoke. Hell yeah!
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Sep 24, 2022 01:08
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Doom Rooster posted:Hell yeah!
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Sep 24, 2022 01:40
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Dunno where you guys are, but here all beef is expensive. Chuck is $5/lb, brisket is $5/lb. So I'm doing brisket:  I trimmed away all the intercostal fat between the point and flat to make the thickness as even as possible. Smoking overnight at 250F on maple. Salt and pepper rub. Tray of trimmings going in as well to render, will wrap with some of the tallow while it rests the tomorrow.
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Sep 24, 2022 02:31
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Double post update! Brisket turned out great, finished at 9am. Added about half a cup of the rendered fat to the foil packet when I wrapped it for resting. Rested in the oven all day, maintaining an internal temp of 160. Crust was still great, needed a serrated knife. Pic is at dinner time: 
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Sep 25, 2022 12:00
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Looks excellent!
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Sep 25, 2022 15:49
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Last night I applied my rub and marinade to the brisket and this morning I had it in the smoker at 225 by 7am. It's now 6:20 and it's stuck at 152 degrees f. I switched from 225 to 275 at 5. Soon I'm going to finish it in the oven at 400 because I'm hungry and I want to eat.
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Sep 26, 2022 00:21
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HootTheOwl posted:Soon I'm going to finish it in the oven at 400 because I'm hungry and I want to eat. This is why I always throw on some sausages and chicken thighs too.
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Sep 26, 2022 01:01
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HootTheOwl posted:Last night I applied my rub and marinade to the brisket and this morning I had it in the smoker at 225 by 7am. drat dog what’s the weight on that bad boy? I’d advise you to order a pizza. Even at 400 that thing is gonna take a while to cook.
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Sep 26, 2022 01:15
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