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Three pounds and change! It shouldn't take this long. Unless the sweet potato I added tripled the time? Atticus_1354 posted:This is why I always throw on some sausages and chicken thighs too. I did this too and they were all done at lunch as planned.
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Sep 26, 2022 01:19
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| # ? May 13, 2024 22:29 |
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Not trying to tell you your business brotha but that thing is definitely done. A solid masonry brick would be at temp after 12 hours.
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Sep 26, 2022 01:42
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Yeah, check the temp in a few other spots and maybe use a different probe just in case.
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Sep 26, 2022 01:50
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If you're not getting resistance when probing, it's done regardless of what a thermometer says (even if 150-ish is pretty low) I'm guessing at 3 lbs that thing is going to be seriously dried out
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Sep 26, 2022 01:52
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HootTheOwl posted:Three pounds and change! Have you double checked that your thermometer is good?
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Sep 26, 2022 01:55
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 At 745, after about an hour in the oven it quickly came to temperature and it's very good and juicy. I do think that the oven turned the bark into a crust, which isn't as good but the rest of it: good. I believe the thermometer because when I moved it to the oven I sawed off a taste and it was very tough and felt undercooked. Sure enough now it isn't.
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Sep 26, 2022 02:00
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I'd guess the thermometer in your smoker is borked then. I'd definitely check it before the next use.
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Sep 26, 2022 02:03
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Both the ambient and meat probes were off in my pellet grill - the ambient was off by like 25 degrees. I bought a Thermoworks.
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Sep 26, 2022 02:23
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Maybe the thermometer was set to Celsius
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Sep 28, 2022 03:59
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So my wife has requested that I prepare lamb on a rotisserie for Oxi Day. I'm all about any holiday that commemorates telling Mussolini to gently caress off and die, so now we're down to equipment. I have a Weber kettle so it seems like a grill attachment is the way to go. Basic internet consensus seems to be that the Cajun Bandit battery-powered model is the one to get if you're willing to spend the extra $100 (I am, grudgingly) and if it's in stock (it's not, although I can wait a couple weeks if needed). It also sounds like the Amazon-based "onlyfire" brand is better and cheaper than the Weber-branded model. Anyone have any experience with either of these and/or another model that didn't come up as I was looking?
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Sep 28, 2022 21:32
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Discussion Quorum posted:So my wife has requested that I prepare lamb on a rotisserie for Oxi Day. I'm all about any holiday that commemorates telling Mussolini to gently caress off and die, so now we're down to equipment. I have a Weber kettle so it seems like a grill attachment is the way to go. I have the onlyfire and it's worked great for me. Only real issue is having to use pliers to sufficiently screw the forks onto the spit. Otherwise they can come loose.
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Sep 29, 2022 04:06
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Discussion Quorum posted:So my wife has requested that I prepare lamb on a rotisserie for Oxi Day. I'm all about any holiday that commemorates telling Mussolini to gently caress off and die, so now we're down to equipment. I have a Weber kettle so it seems like a grill attachment is the way to go. I have a cajun bandit rotisserie. I've upgraded to a more powerful and plug in motor, but otherwise I love it! I cook chickens on it maybe every other week.
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Sep 29, 2022 19:13
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They hardly ever carry bone-in pork butt at our Costco, so I grabbed some and a few nice looking chuck roasts. Going to smell good in the neighborhood today!   
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Oct 1, 2022 15:29
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Rain rain rain all goddamn weekend…
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Oct 1, 2022 17:33
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Chuck roasts turned out nice. I added 1/4 cup of broth and wrapped in foil at 160, pulled at 205. 
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Oct 1, 2022 23:13
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Atticus_1354 posted:Have you double checked that your thermometer is good? Ok, so this might be the issue: I had it at 225 for an hour and the built-in thermometer says it was at about 217 when I went out to check. According to the oven thermometer thermometer it wasn't even at 200 I've cranked it up to the max (275) and we'll see what that means. E: Update, an hour later, it says it's at 272, my thermometer says under 250. It looks like it's over estimating tempratures by about 30 degrees. For refrence, I tested this thermometer in the oven when I bought it this afternoon and it seemed to be accurate. HootTheOwl fucked around with this message at 01:59 on Oct 2, 2022 |
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Oct 2, 2022 01:10
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What kind of smoker? Thermometers on them are often accurate but they may be at a location that isn’t representative of what the meat is seeing. For example, the dome temp reading in a Weber Smokey mountain, for me, was often much higher than the temp at the meat. While the big green egg dome temp, after a settling period, is often within five degrees of the temp at the grates.
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Oct 2, 2022 02:03
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Bob A Feet posted:What kind of smoker? Thermometers on them are often accurate but they may be at a location that isn’t representative of what the meat is seeing. For example, the dome temp reading in a Weber Smokey mountain, for me, was often much higher than the temp at the meat. While the big green egg dome temp, after a settling period, is often within five degrees of the temp at the grates. Masterbuilt 30inch digital electric. E: which means that I'm limited to about 240 degrees because it has a set range of temps to set to from 100 to 275 HootTheOwl fucked around with this message at 02:49 on Oct 2, 2022 |
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Oct 2, 2022 02:20
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First time ever doing a cowboy cut ribeye. This is going to be something I start doing more often because it was amazing. Started by smoking it with a mix of mesquite and hickory wood at 250F. Pulled it at about 120F and seared it until about 130F. Rested while I made a side salad then cut. Flavorful, crisp crust while the inside was super soft. Didn't even need a knife!   
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Oct 2, 2022 03:04
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Beautiful.
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Oct 2, 2022 03:06
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Butts 
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Oct 2, 2022 03:21
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Enos Cabell posted:Butts Nice. Costco has really, really good pork products, at least where I live.
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Oct 2, 2022 14:37
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Lawnie posted:Nice. Costco has really, really good pork products, at least where I live. I've been super impressed with their meat department, only bummer is that they only have the bone-in pork butts very rarely. They just seem to hold together while smoking much better than the bone out ones.
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Oct 2, 2022 14:44
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Bob A Feet posted:What kind of smoker? Thermometers on them are often accurate but they may be at a location that isn’t representative of what the meat is seeing. For example, the dome temp reading in a Weber Smokey mountain, for me, was often much higher than the temp at the meat. While the big green egg dome temp, after a settling period, is often within five degrees of the temp at the grates. I installed extra thermometers on my cheap offset and it's crazy how the temperature ranges between the two placed at the grate level, and the one at the top center of the lid. My thermometer near the offset will typically read 50°F higher than the one under the chimney and my lid thermometer will easily read 100°F or more higher than under the chimney.
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Oct 5, 2022 11:05
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The worst is that it seems to vary throughout the cook and with different weather conditions on the dome thermo on the WSM. Sometimes it's higher than at the grate and sometimes it's lower. I feel like you could use it to at least stay in the ballpark of your temp and pull off a decent cook (did a few butts on the WSM with just dome thermo) but it's good to have a probe at the grate so you know what's going on.
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Oct 5, 2022 15:57
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Enos Cabell posted:I've been super impressed with their meat department, only bummer is that they only have the bone-in pork butts very rarely. They just seem to hold together while smoking much better than the bone out ones. I’ve never even bothered with a boneless butt in the smoker, seems like a waste of time even though I’m sure the end result is very delicious. But why, if you can instead have a piece with all the connective tissue still in place?
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Oct 5, 2022 16:32
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I’ve bought a couple boneless butts over the years and they all came out just fine.
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Oct 7, 2022 00:37
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Ive only done a couple boneless but I did not notice a difference in the end product between bone in and boneless butts I have cooked.
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Oct 10, 2022 12:51
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It's only going to make a difference in wet cooking methods like braising where you're keeping all that liquid. A bone-in cut is going to give you way more collagen and gelatin and so it's going to have more body and build a way better broth or sauce. Smoking we're not capturing that so the difference isn't going to be noticeable.
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Oct 10, 2022 13:45
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Maybe it's a trimming failure on my end, but for me boneless always seem to have thin sections of meat that cook much quicker than the rest of it.
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Oct 10, 2022 13:54
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Only real difference I’ve had with boneless is missing that very satisfying feeling of sliding the clean bone out when it’s finally done.
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Oct 10, 2022 14:09
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Anyone have a spice/rub shaker that actually seals well (so everything doesn't attract humidity and turn into a solid lump)? Only thing I've seen so far is this on amazon, and the holes are maybe a bit too large and it has the big opening for a spoon I don't want to accidentally dump a pile of rub on. https://www.amazon.com/Prepworks-Progressive-Seasoning-ProKeepers-Seasonings/dp/B07HJTLVYT
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Oct 14, 2022 14:38
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Rescue Toaster posted:Anyone have a spice/rub shaker that actually seals well (so everything doesn't attract humidity and turn into a solid lump)? Unless you vacuum seal it every time you open it, this is inevitable.
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Oct 14, 2022 14:42
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I just have a simple metal one and stick a piece of wax paper over the top and put the lid on over that then put it away. I'm in Florida where the humidity is 100% all day every day and I've only had it clump up once, nothing shaking the can hard before taking the wax paper out didn't solve.
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Oct 14, 2022 16:13
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Rescue Toaster posted:Anyone have a spice/rub shaker that actually seals well (so everything doesn't attract humidity and turn into a solid lump)? But it’s so much fun to smash the bottle against the wall and break up the rub brick.
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Oct 14, 2022 16:22
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I’ve done rubs with brown sugar in the oven for a few minutes to help them to declump. That being said, I have put a few desiccant packets in the back of my spice cabinets: I live in Florida; it’s directly over my stove; my exhaust hood sucks (not in a good way).
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Oct 15, 2022 01:38
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Bob A Feet posted:I’ve done rubs with brown sugar in the oven for a few minutes to help them to declump. That being said, I have put a few desiccant packets in the back of my spice cabinets: I live in Florida; it’s directly over my stove; my exhaust hood sucks (not in a good way). Hmmm… I usually just use desiccant packets for ammo cans. Almost forgot you can use them for food 
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Oct 15, 2022 17:56
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What's everyone's tri tip cooking preference? I've never actually done one before and I'm leaning toward the traditional reverse sear. But I've seen where people have smoked it like brisket to great results.
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Oct 15, 2022 18:10
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Dango Bango posted:What's everyone's tri tip cooking preference? I've never actually done one before and I'm leaning toward the traditional reverse sear. But I've seen where people have smoked it like brisket to great results. If I am doing a whole tri tip, I smoke low (250-275F) to med-rare, pull and rest. Sear, rest. Serve. Either super thin slices for sandwiches or thicker slices like a steak.
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Oct 15, 2022 19:26
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| # ? May 13, 2024 22:29 |
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Dango Bango posted:What's everyone's tri tip cooking preference? I've never actually done one before and I'm leaning toward the traditional reverse sear. But I've seen where people have smoked it like brisket to great results. I don't know, I left California
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Oct 15, 2022 19:39
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