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butt vs. hook  hook wins 
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Mar 26, 2023 04:28
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Looks pretty edible to me, great job!
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Mar 26, 2023 04:31
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Enos Cabell posted:butt vs. hook … loving hell, that works? I don’t have to use the stupid claws and nearly stab myself?
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Mar 26, 2023 04:35
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Thanks everyone for all the help! I’ve got a long way to go!
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Mar 26, 2023 04:37
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Kalman posted:… loving hell, that works? I don’t have to use the stupid claws and nearly stab myself? It takes like 3 minutes just using two forks…..
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Mar 26, 2023 04:39
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Kalman posted:… loving hell, that works? I don’t have to use the stupid claws and nearly stab myself? Yeah this is the first time I tried it, got the tip from a friend. Literally took like 10 seconds on the lowest speed.
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Mar 26, 2023 04:47
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Kaddish posted:It takes like 3 minutes just using two forks….. who gives a poo poo
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Mar 26, 2023 04:49
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TITTIEKISSER69 posted:who gives a poo poo ….the person almost stabbing themselves using claws to shred pork maybe?
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Mar 26, 2023 04:58
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Looks pretty good to me!
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Mar 26, 2023 07:35
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nwin posted:Ugh I’m going back down this rabbit hole and need advice. I currently have an MES30 and boy i fuckin hate cleanin that thing. It smokes stuff great when you add a tube, but i might be in the same boat soon too. Im probably not goin pellet grill since i already have a propane grill. Im probably leanin towards a stick burner, but i think what ill save in cleaning ill spend on wood and tending fire. Sorry, i know this doesnt help you. Just wanted to commiserate on cleanin ol sparky short stack.
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Mar 26, 2023 09:30
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Kalman posted:… loving hell, that works? I don’t have to use the stupid claws and nearly stab myself? Yes. I saw in a commercial how the stand mixer can shred for you and it changed my life
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Mar 26, 2023 12:48
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ZombieCrew posted:I currently have an MES30 and boy i fuckin hate cleanin that thing. It smokes stuff great when you add a tube, but i might be in the same boat soon too. I have a mes how do you guys clean it? What do you clean? I usually just put the removable pieces in the dishwasher
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Mar 26, 2023 12:50
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Forgot to cover the smoker last night before bed and woke up to an inch of snow. Doh! At least my cover didn't blow away.
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Mar 26, 2023 13:45
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Doom Rooster posted:Ask 10 goons about brisket technique and you’ll get 15 opinions We are really due for a new thread title.
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Mar 26, 2023 15:52
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Now that I have like 15lbs of leftover smoked brisket does anyone have any recipes I can use this stuff on? I was trying to find a smoked brisket pasta recipe but I didn’t see anything that looked fantastic.
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Mar 26, 2023 16:14
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HootTheOwl posted:I have a mes how do you guys clean it? What do you clean? I usually just put the removable pieces in the dishwasher I usually have to scrub the racks and water/grease trap with sos pads. My dish washer just makes all these items rusty. I should buy new racks. The interior i hose out about once every 6 months and scrub where needed.
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Mar 26, 2023 16:29
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MarcusSA posted:Now that I have like 15lbs of leftover smoked brisket does anyone have any recipes I can use this stuff on? Freeze it up in whatever portion size makes sense for your situation and just sub it in anywhere you might used shredded or braised beef Tacos Enchiladas Sloppy Joes Shepherd's pie Chili Scrambled eggs Hash Eat it with your bare hands out of the fridge at 3AM Get a baguette and make the best drat French dip of your life The world is your oyster
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Mar 26, 2023 17:09
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Make beef tallow with your trimmings the thread said. I just spent the last hour failing repeatedly to strain the small junk from the tallow for about half a cups worth  (It was my fault as I was trying to be too perfect. Plus the cheesecloth wasn't very effective at straining. And in futzing with it all the jar slipped out of my hand once. Just a comedy of errors lol. But I know what to do next time!)
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Mar 26, 2023 18:05
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MarcusSA posted:Now that I have like 15lbs of leftover smoked brisket does anyone have any recipes I can use this stuff on? Tacos, breakfast or otherwise Pinto beans Sandwich of a cheddar biscuit, brisket, blackberry jam, and candied jalapeños.
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Mar 26, 2023 21:42
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MarcusSA posted:Now that I have like 15lbs of leftover smoked brisket does anyone have any recipes I can use this stuff on? Brisket ragu is a thing. It might be better over polenta or something though because it does retain some BBQ flavor profile which is a little odd with pasta. But yeah, vacuum seal that poo poo, freeze it and eat it all the time with everything. Looking forward to restocking the fridge when I do one soonish.
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Mar 26, 2023 22:05
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Dango Bango posted:Make beef tallow with your trimmings the thread said. Rubber band a coffee filter onto a ball canning jar.
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Mar 26, 2023 22:28
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honda whisperer posted:Rubber band a coffee filter onto a ball canning jar.  I didn't think of using a coffee filter -- thanks for the tip! And holy poo poo putting some tallow in the wrap made for an incredible brisket flat. Also made a killer BBQ sauce from the drippings. Fantastic day of cooking and my kitchen is a MESS lol
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Mar 26, 2023 22:38
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Chad Sexington posted:Brisket ragu is a thing. It might be better over polenta or something though because it does retain some BBQ flavor profile which is a little odd with pasta. Yeah I saw the ragu recipe gonna try that. Making some brisket pasta dish tonight and tacos tomorrow. Definitely need a vacuum sealer at this point.
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Mar 27, 2023 01:18
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This recipe is pretty banging. I’d add more asparagus but it was easy and great. https://jamiegeller.com/recipes/pulled-brisket-bowtie-pasta/ quote:
I added the cold brisket to the veggies and then mixed in the pasta to cover everything in the brisket juice / oil.
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Mar 27, 2023 03:04
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MarcusSA posted:Now that I have like 15lbs of leftover smoked brisket does anyone have any recipes I can use this stuff on? I've found this recipe to be a very good chilli recipe. The sauce base is what makes it so good, so you can also tweak everything else to personal preference. I would recommend adding the meat toward the very end of the cooking otherwise it will just disintegrate due to already having been smoked.
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Mar 27, 2023 03:30
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Dog Faced JoJo posted:We are really due for a new thread title. Slow Smoking Meat: 10 goons, 15 opinions
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Mar 27, 2023 16:02
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Ok I didn't replace the controller yet, but I am doing my first smoke of the year with these reduced to sell chuck steaks.
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Mar 28, 2023 14:42
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 Currently resting
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Mar 28, 2023 21:19
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HootTheOwl posted:
How long did you smoke those?
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Mar 28, 2023 23:30
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ZombieCrew posted:How long did you smoke those? About five hours. They came out fine, I was surprised the unit was holding temperature honestly
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Mar 28, 2023 23:54
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I've been doing some looking online and I'm not sure if what I am reading is correct or not. I want to smoke some ribeyes tomorrow. They are a little over an inch thick and about 1lb each. Everything I read said it would take about an hour to get to med-rare (ish) does that sound right? I'm still trying to get the timing right on things. Any advice? I was going to smoke them for a bit then turn the grill up and sear them.
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Apr 1, 2023 03:55
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Yeah that’s about right. Don’t go by time though - use a thermometer and pull it a few degrees under your target temp. When you sear them, make sure whatever you’re using is hot as hell. A pellet grill doesn’t get hot enough in my opinion. My Traeger only goes to 500F, for example. Some grills have an open fire pot for direct heat though. Kaddish fucked around with this message at 04:09 on Apr 1, 2023 |
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Apr 1, 2023 04:06
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Kaddish posted:Yeah that’s about right. Don’t go by time though - use a thermometer and pull it a few degrees under your target temp. When you sear them, make sure whatever you’re using is hot as hell. Oh yeah sorry definitely have a probe in each steak. Sounds good! Thanks!
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Apr 1, 2023 04:08
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MarcusSA posted:I've been doing some looking online and I'm not sure if what I am reading is correct or not. I want to smoke some ribeyes tomorrow. They are a little over an inch thick and about 1lb each. Everything I read said it would take about an hour to get to med-rare (ish) does that sound right? I'm still trying to get the timing right on things. I do a smoke and reverse sear for ribeyes. Get it nice and smoky at as low as you can get it. Which is 200 to 225 for me and smoke until 100 F internal. Pull and let rest while cranking it up as high as you can go. Once the grill is super hot quick sear both sides, pull and let rest. Uses a fair amount of charcoal (I’m using a slow and sear so about one chimney) but gives great results.
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Apr 1, 2023 17:11
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I’ve smoked them before and used the oven too (prior to using the grill to sear). I don’t notice a huge difference. Cast iron to sear also works well too.
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Apr 1, 2023 19:53
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Smoked ribeyes came out bangin 
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Apr 2, 2023 05:29
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MarcusSA posted:Smoked ribeyes came out bangin 
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Apr 2, 2023 14:51
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MarcusSA posted:Smoked ribeyes came out bangin Looking very a good Should have taken a picture but smoked thick bone-in pork chops yesterday that I'd dry brined 48hrs and the hard seared it
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Apr 2, 2023 14:58
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MarcusSA posted:Smoked ribeyes came out bangin Looks nice. I like smoking picanha too if you haven't tried that yet.
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Apr 2, 2023 17:11
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Kaddish posted:Looks nice. I like smoking picanha too if you haven't tried that yet. Thanks I’ll try that next Sunday!
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Apr 2, 2023 17:19
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