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 It begins. $1.25 per pound I had to.
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Oct 30, 2022 15:39
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| # ? May 30, 2024 21:21 |
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honda whisperer posted:
Hell yeah. That's why I bought three last week.
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Oct 31, 2022 00:14
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Here's mine from today:
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Oct 31, 2022 01:07
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My next door neighbor bought a traeger and knows I’m obsessed with smoking and wanted to show me what he was cooking this afternoon. I’m no expert, I just loving love smoking. I walked over to see the ribs he said he was cooking: cut individually during prep, floating in broth in a foil tray, on a smoker. Might as well have used the stove top bro 💀
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Oct 31, 2022 02:04
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Bob A Feet posted:My next door neighbor bought a traeger and knows I’m obsessed with smoking and wanted to show me what he was cooking this afternoon. I’m no expert, I just loving love smoking. I walked over to see the ribs he said he was cooking: cut individually during prep, floating in broth in a foil tray, on a smoker. Might as well have used the stove top bro 💀  What? Why? Dear God why? Where would you ever get the idea to do this?
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Oct 31, 2022 02:14
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I live in Florida. The place where people offer to bring ribs to a Super Bowl party and they were made in the crock pot— like this dudes ribs. My wife is from Texas and has learned to tone down her expectations of “barbecue” from (most) other places in the country.
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Oct 31, 2022 02:22
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Zarin posted:How long is smoked cheese good for?
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Oct 31, 2022 02:25
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ROJO posted:
There's two ways to get the meat to fall off the bone, one is low and slow the other is too pressure/boil it
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Oct 31, 2022 02:27
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HootTheOwl posted:Cheese is pretty much good if you don't see mold on it Or, knowing my mum when I was growing up, it's still good if you cut off the half inch or so with the mould growing on it. (  )
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Oct 31, 2022 14:44
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Your mom was right
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Oct 31, 2022 18:18
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Gonna have to smoke these soon..
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Nov 1, 2022 00:47
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McSpankWich posted:Your mom was right
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Nov 1, 2022 15:52
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Hasselblad posted:I've found that local meat does not equate to better, at least as far as beef is concerned. Was all excited when an actual butcher set up shop here, and they advertised local beef (haven't tried their pork yet). The beef I got from them was short ribs and a brisket and neither were remotely as good as the (lower cost) stuff I could get at Cosco on any given day. In my experience it depends on a few things when it comes to beef. First, was the beef you were using grass fed? A couple of the more uppity butchers in the city near where I live claim to only sell grass fed (since it sells well with the Whole Foods type crowd), and they charge an arm and a leg for it. To me grass fed is too dry and gamey for most any cooking, not just BBQ. Far, far, far better tasting is grass fed and grain finished. Much better marbling (crucial for most BBQ) and without the gamey taste. Second, the butcher itself makes a big difference. Many of the above mentioned yuppy butchers are getting big primal cuts of cows from big meat distributors and then just cutting them into various steaks, roasts, ground beef, etc. I've found those sort of places to be hit and miss quality wise. Where I have found consistent quality is by driving about 45 minutes out of town to a butcher in a small town surrounded by farms with cattle. At this place the live animals come in the back and the meat counter is up front. They know all the farmers that they are getting their beef from and, since they don't have a Whole Foods crowd to pander to, they don't grass fed but rather the above mentioned grain finished beef. It's loving amazing and I head up there once ever month or two to stock up. Also insanely cheaper than the grocery store or city butchers. We spent about a year of trying out tons of butchers, rural and city, before finally finding a place like this.
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Nov 4, 2022 02:38
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Hasselblad posted:I've found that local meat does not equate to better, at least as far as beef is concerned. Oh absolutely it's not a 1:1 relationship. I find smaller local farms means you can get things that just aren't available in stores. Vegetables that don't travel and store as well, but taste amazing. Heritage breed pigs that have been raised on pasture and have eaten a ton of acorns instead of barn raised pigs. Affordable cabrito thats actually available. But I live in Texas and everyone has cows. I know a handful of people who produce exceptional beef but otherwise it's hard to beat HEB quality meats. But when you do find a producer who has something great you don't ever want to let them go.
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Nov 4, 2022 06:01
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Thrasher posted:Gonna have to smoke these soon.. Oh man..    7 hours @ 250, pulled at 203. Thrasher fucked around with this message at 01:45 on Nov 6, 2022 |
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Nov 6, 2022 01:42
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Thrasher posted:Oh man.. Mesmerizing. Beautiful.
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Nov 6, 2022 06:27
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12lb brisket, starting at 2:30 this afternoon so that it should be done by lunch tomorrow. Temps are in the low 30s now, low teens tonight, so probably going to wrap at the stall and finish in the oven indoors.
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Nov 11, 2022 21:19
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Didn't really hit a stall on this one, was a pretty steady climber. It was getting into the low teens outside, so I brought it in around 10pm @170, wrapped it in butcher paper, then stuck it in a 250 oven to finish. Hit 203 around 1:30am and I dropped oven to 170 where it is still resting now.  
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Nov 12, 2022 15:27
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Did not suck
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Nov 12, 2022 22:28
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Enos Cabell posted:Did not suck Beautiful.
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Nov 12, 2022 22:43
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Looks nice and juicy!
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Nov 14, 2022 05:31
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Thinking about cold smoking, building a wooden smoke shack, like 1x1m meters and maybe 2m tall structure. Probably something propane driven to make the smoke. How plausible is it in winter months when the temps are below freezing? Maybe if you add insulation?
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Nov 14, 2022 09:01
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His Divine Shadow posted:Thinking about cold smoking, building a wooden smoke shack, like 1x1m meters and maybe 2m tall structure. Probably something propane driven to make the smoke. Are you planning on cold smoking frequently while its below freezing? The only real issue is keeping your product from freezing while it smokes. The heat from the propane should be enough.
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Nov 14, 2022 18:26
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Hard to say, probably I will try and keep cold smoking to spring and autumn. But if I start this project now I'm probably gonna be ready to try it out in time for the coldest time period of the year.
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Nov 14, 2022 19:54
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His Divine Shadow posted:Hard to say, probably I will try and keep cold smoking to spring and autumn. But if I start this project now I'm probably gonna be ready to try it out in time for the coldest time period of the year. Just looking at a few searches, it seems like rockwool would be your best option. The biggest question is if its worth the effort. That depends on you and your local temps.
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Nov 14, 2022 22:15
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I'll probably just build it first without any. See how it works out. Think I'll make it smaller too.
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Nov 15, 2022 10:51
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I'll say that for smoking in cold temps, a $15 welders blanket made a huge difference for me. I'd say I used easily half as many pellets with the blanket on compared to last time I smoked in similar temps.
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Nov 15, 2022 16:49
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His Divine Shadow posted:Thinking about cold smoking, building a wooden smoke shack, like 1x1m meters and maybe 2m tall structure. Probably something propane driven to make the smoke. I smoke all winter in the barn with my Masterbuilt Electric. It holds temp plenty fine as long as its out of the wind.
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Nov 15, 2022 17:49
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Do any of you have a Pit Boss 5 series vertical pellet smoker? I recently moved to a second floor condo with a wood balcony. Grills are allowed but I don’t think I’m comfortable having a charcoal kettle up there, so I think I’m going to relegate mine to the garage to wheel out into the driveway for short to medium cooks. I want a vertical pellet smoker to save a bit of space, but also I’ve been using charcoal for a few years now and kind of just want easy mode for long smokes and the Pit Boss is pretty much right in my price range.
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Nov 16, 2022 17:29
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I have been digging into how to make ham. I asked the local smokery who makes one of my favorite hams (sauna smoked) and they said, google translated:quote:We smoke the meat in the following way: the meat is placed in a net, then it is salted. We injection salt the meat. This means 42 needles that inject the piece of meat at precise intervals. When the meat is salted, we put it in the smoke sauna. I believe sauna smoked ham is smoked at 80C but I wonder if they really smoke it for 80C straight two days or if the temp just steadily gets lowered.
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Nov 18, 2022 10:59
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I have a copy of Charcuterie and Project Smoke which both I think cover scratch made ham. I'll grab you a shot of the recipes once I'm off this block of conference calls. EDIT: it looks like your thought of the temp getting dropped over time is correct from one recipe, but opposite on the second.  Charcuterie: Goes hot smoke to cold smoke   Project Smoke: Goes cold smoke to hot smoke.  
toplitzin fucked around with this message at 16:32 on Nov 18, 2022 |
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Nov 18, 2022 16:22
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toplitzin posted:I have a copy of Charcuterie and Project Smoke which both I think cover scratch made ham. Counter point: https://lifehacker.com/sous-vide-an-always-sunny-rum-ham-that-would-make-frank-1848157451
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Nov 18, 2022 16:39
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Just skip the water step entirely and fill the home depot bucket with rum and put the immersion circulator and ham directly inside
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Nov 18, 2022 18:23
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Nostalgia post: spotted this in the waffleimages archive:
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Nov 19, 2022 08:04
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This inkbird temp controller is on sale on UK Amazon. Is it any good?
Wachter fucked around with this message at 18:28 on Nov 19, 2022 |
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Nov 19, 2022 10:02
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what temp are y’all smoking your spatchcocked turkeys at this year?
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Nov 19, 2022 18:19
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sellouts posted:what temp are y’all smoking your spatchcocked turkeys at this year? 275-300F. Got two smaller birds this year so I'm gonna smoke one and rotisserie the other.
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Nov 19, 2022 18:23
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I'm smoking a ham because my wife and I have decided that we really don't love turkey and it's just us for Thanksgiving this year.
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Nov 19, 2022 18:25
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We went with a ham too but mostly because we can make pea soup afterwards with that sweet hock
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Nov 19, 2022 18:33
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| # ? May 30, 2024 21:21 |
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Smoking a brisket, as is tradition. Should I spatchcock it?
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Nov 19, 2022 18:37
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