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Has anyone used the Spider grills Venom on your Weber? I'm going to be buying a new weber and am looking at Gucci accessories for it, and this caught my eye.
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Apr 15, 2023 01:02
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Dog Faced JoJo posted:I bought what is essentially a prize box of pork from my butcher today, and I think one of the items is a ~5 lb bone in pork sirloin roast. I was initially going to treat it like a pork shoulder due to the amount of connective tissue, but I don't think that's correct anymore. Anyone have any experience try to slow cook something like this? Sounds like a fancy name for the end cut of a pork loin. Smoke to 140 and let it rest about 10 minutes. Carry over cooking will push it beyond 145 and itll be smokey and juicy. Might just debone it and save the bones for stock.
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Apr 15, 2023 01:44
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I snake method my 22" Weber kettle and start it with 12 quantity 3/4 white briquettes. Top vent I go fully open, bottom vent is barely open and I live in ~230 for like 5-6 hours which is enough smoke and then I oven it the rest of the way wrapped in foil. This is in Wisconsin mid summer and when I say barely open I mean like halfway between closed and the first indicator on the bottom.
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Apr 15, 2023 02:38
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life is killing me posted:I was thinking a ball of foil with the probe stuck through it, sitting on the grates (I've got a Weber bluetooth temperature probe). This is probably fine. Just so you have an idea what the temp is where the meat is. If it’s too hot close the vent if it’s too cool open it.
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Apr 15, 2023 03:40
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Well I haven’t gotten it to stay below 310ish. Did I add too much lit charcoal? Was hoping this 8.7lbs honker of a pork shoulder would be ready to go before 6 tonight (it’s 0915 central), but now I don’t know if that’ll happen. It should add the bottom vent is completely closed and the top one is mostly closed but for the wire coming from the probe. I removed a bunch of lit ones and threw them back in the chimney so that I could see if the temperature would go down and stay down, it’s at around 250 now and just started to stabilize I think, but man. Now I’m mostly certain I used too many lit ones.
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Apr 15, 2023 15:19
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life is killing me posted:Well I haven’t gotten it to stay below 310ish. Did I add too much lit charcoal? Was hoping this 8.7lbs honker of a pork shoulder would be ready to go before 6 tonight (it’s 0915 central), but now I don’t know if that’ll happen. It should add the bottom vent is completely closed and the top one is mostly closed but for the wire coming from the probe. Yeah I think you're right -- too many lit coals. With pork butt, you'll still be fine if it was running a bit hot for the first bit.
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Apr 15, 2023 15:40
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toplitzin posted:Have you looked at the Fireboard/FB2? Check out my post history for some screenshots/data. Thanks for the recommendation! I've looked at it and while it seems sexy as hell and right up my alley in terms of preferred functionality, it's apparently only sold in Europe via import-outlets. Not sure what the NA-MSRP is, but the base-unit with two probes would run me 280€, with an additional 80€ for the four-probe-package, for a total of 360€, which is quite a bit outside of my maximum price range of 80-150€. I've gone with the IBBQ-4BW, which should scratch all of my perceived itches and is probably the rational purchase, but goddamn, now you made me all jealous of the FB2's option to just visualize entire cooks via a sexy web-interface. t 
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Apr 15, 2023 15:49
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Dango Bango posted:Yeah I think you're right -- too many lit coals. With pork butt, you'll still be fine if it was running a bit hot for the first bit. Yeah it seems to be the case. I stuck the probe into the pork shoulder so don’t know exactly what temperature the grill surface is at now, but I can’t hold my hand on to the direct side of the lid for more than a second if that, and I know the pork is cooking since it’s rising in temperature. Since I had the lid open for awhile and took a good bit of heat out from removing coals, I added 5-6 more lit ones on top of some additional unlit coals I threw on to keep it from dipping too much. Seems stable now, but I’m trying to keep track with an IR thermometer and it’s not really good for that sort of thing. I hadn’t put the pork on yet since I posted my last, because the temperature was so high, so oh well. Maybe finishing it in the oven later on will get it done in time. I should have put it on last night but I started feeling sick, like food poisoning sick. I was going to get up around 5am but that didn’t happen since I was up half the night. e: seems stabilized now, still unsure of surface temp but the internal temp has climbed to 127F as of a couple minutes ago, and is slowing. Unsure if stall or needs more lit coals now. But I’m getting wispy faint “blue” smoke, so seems to be going okay thus far. life is killing me fucked around with this message at 19:28 on Apr 15, 2023 |
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Apr 15, 2023 16:42
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Gonna smoke some New York steaks tonight. The ribeyes came out fantastic so I have no doubt these will be bangin.
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Apr 15, 2023 22:08
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drat. I'm only at like 143F right now on an 8+ lbs shoulder (bone-in). Will we be eating this thing before midnight, if I put it in the oven at 260F?
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Apr 15, 2023 23:19
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life is killing me posted:drat. I'm only at like 143F right now on an 8+ lbs shoulder (bone-in). Will we be eating this thing before midnight, if I put it in the oven at 260F? Yeah, midnight tomorrow
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Apr 15, 2023 23:30
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HootTheOwl posted:Yeah, midnight tomorrow Yeah. Seems that way.
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Apr 15, 2023 23:44
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life is killing me posted:drat. I'm only at like 143F right now on an 8+ lbs shoulder (bone-in). Will we be eating this thing before midnight, if I put it in the oven at 260F? It's counter-intuitive (at least to me) but a bone-in for anything probably adds 10-15 minutes/lb depending on the mass.
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Apr 16, 2023 00:44
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Dog Faced JoJo posted:It's counter-intuitive (at least to me) but a bone-in for anything probably adds 10-15 minutes/lb depending on the mass. It’s still in there. We ordered pizza and chalked this one up to lunch tomorrow. I tried the oven and it wasn’t any better so back to the grill it went lol
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Apr 16, 2023 02:16
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 Great flavor! It was a little finicky because one of them is significantly smaller but they both came out great. Gonna try pork chops next weekend.
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Apr 16, 2023 04:12
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The pork shoulder finally finished! I took it off the grill and put it in the oven at 220 last night before going to bed and it was at about 210 when I got up. Happy with the bark, too. Going to rest it then throw it in the cooler with some towels so it keeps temp to lunch. 
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Apr 16, 2023 13:05
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Made some chili out of smoked beef chuck yesterday. Came out excellent, but was incredibly rich. Definitely needed that squeeze of lime.   
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Apr 16, 2023 14:24
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Just got my Inkbird IBBQ-4BW, and while it'll connect with my phone via bluetooth with no discussion, it refuses to connect with my Wifi. Bit frustrating, but I'll give it a troubleshooting shot again tomorrow. The device overall gives an overall amazing impression, responsiveness of the probes is pretty impressive, I'll give it a calibration shot in the next couple of days. I'm a little annoyed with the refusal connect, but I'll allow for some "user-related" issues, and see if I can't fix this.
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Apr 16, 2023 18:58
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Duzzy Funlop posted:Just got my Inkbird IBBQ-4BW, and while it'll connect with my phone via bluetooth with no discussion, it refuses to connect with my Wifi. Bit frustrating, but I'll give it a troubleshooting shot again tomorrow. Do you have a 2.4ghz home wifi to connect to? I bring it up because lately 5.0 has become more popular in homes but 2.4 has a longer range and sure enough the manual says to connect to a 2.4ghz WiFi when you connect HootTheOwl fucked around with this message at 19:08 on Apr 16, 2023 |
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Apr 16, 2023 19:04
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Made some ribs, friends   Didn't have the ingredients for sauce, but they didn't need it, were delicious would smoke again Babybacks straight 4 hours no crutch final destination
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Apr 16, 2023 22:13
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Those ribs look great
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Apr 16, 2023 22:16
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Goddamn I want those ribs. I need to pick some up next time I go to BJ's.
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Apr 16, 2023 22:47
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Trying my new pellet smoker and I got excited and did a 3 pack of pork ribs since that’s what Costco sold…it’s a bit much for my family of four which has a 4 and 2 year old kid. I cut the remaining ones into sections of 4 ribs and froze them. Assuming this works, what’s the best way to reheat?
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Apr 16, 2023 23:17
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nwin posted:Trying my new pellet smoker and I got excited and did a 3 pack of pork ribs since that’s what Costco sold…it’s a bit much for my family of four which has a 4 and 2 year old kid. back on the smoker. Burnt End Ribs.
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Apr 16, 2023 23:36
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Goddamn I haven't done ribs in FOREVER. I need to change that asap
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Apr 17, 2023 00:00
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nwin posted:Trying my new pellet smoker and I got excited and did a 3 pack of pork ribs since that’s what Costco sold…it’s a bit much for my family of four which has a 4 and 2 year old kid. Sous vide.
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Apr 17, 2023 00:04
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Kalman posted:Sous vide. 140 for 30 minutes or so?
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Apr 17, 2023 00:11
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I mean you basically are just raising it back to eating temp so I’d say that should work? Might have to throw it back in for a bit if that doesn’t fully heat it.
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Apr 17, 2023 00:14
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nwin posted:Trying my new pellet smoker and I got excited and did a 3 pack of pork ribs since that’s what Costco sold…it’s a bit much for my family of four which has a 4 and 2 year old kid. I actually individually cut and air fry all my ribs, freshly cooked or frozen. Helps reduce the fat further and gives it a nice crust. Give it a try, it’s a game changer.
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Apr 17, 2023 00:34
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Time for some pig rear end https://myflameboss.com/cooks/3178370?fbclid=IwAR1DjQ5HoUw1akRWLiWuju-oISg1g_qlSj3qIKTfmFChkKPR-5JqpZuYOBM
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Apr 17, 2023 04:45
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bird with big dick posted:Time for some pig rear end Excuse me, but this is the pig balls website
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Apr 17, 2023 05:25
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TITTIEKISSER69 posted:Excuse me, but this is the pig balls website New thread title
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Apr 17, 2023 13:02
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HootTheOwl posted:Do you have a 2.4ghz home wifi to connect to? Yeah, i took note of that from the get go. I did a bunch of trial and error going through the different ways the manual tells you how to connect the thing, none of them worked, then upon trying again, one of them suddenly worked. I have no idea which one it was or what the problem was, but uhh...it's connected now sooo... 
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Apr 17, 2023 19:15
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Apr 18, 2023 02:44
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Pork shoulder ended up a little dry. Think I cooked it too long trying to hit 195/197 and should have pulled it a few hours sooner when it was like 190. Also think maybe my grill temp controller reads a little low and I should probably cook at indicated 250 instead of 225. Ribs were amazing though, 2/2/1 with some apple cider vinegar.
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Apr 18, 2023 14:38
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bird with big dick posted:Pork shoulder ended up a little dry. Think I cooked it too long trying to hit 195/197 and should have pulled it a few hours sooner when it was like 190. Also think maybe my grill temp controller reads a little low and I should probably cook at indicated 250 instead of 225. Was there little white bits of fat in the shoulder meat still?
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Apr 18, 2023 14:55
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I did a pork butt yesterday. 6 hours on the smoker at 275 then in the oven with some broth covered at at 350 for 2 hours. Shredded perfectly for some great tacos.
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Apr 18, 2023 17:06
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bird with big dick posted:Pork shoulder ended up a little dry. Think I cooked it too long trying to hit 195/197 and should have pulled it a few hours sooner when it was like 190. Also think maybe my grill temp controller reads a little low and I should probably cook at indicated 250 instead of 225. Did you wrap the pork butt? If so I'd be way more suspicious that it was dry because it was undercooked and not fully rendered. Especially if it was soft on the outside and tougher in the middle. I get that a lot unless I go to 205F+ internal, but I always wrap because I'm in a hurry. But if it wasn't wrapped, and the meat was dry at the outside then yeah, consider a higher temp so it cooks a bit faster. How long was it taking unwrapped? 12-14+ hours?
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Apr 18, 2023 18:39
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was following a guide for a 5lb brisket on the treagger and Im thinking it led me astray. 3 hours this morning at 250 till it hit 165, wrapped, then was expecting another 6 in the foil hit 205. Hit 205 at 2.5 hours though so I pulled it for a rest what the hell happened here?
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Apr 18, 2023 21:07
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bird with big dick posted:Pork shoulder ended up a little dry. Think I cooked it too long trying to hit 195/197 and should have pulled it a few hours sooner when it was like 190. Also think maybe my grill temp controller reads a little low and I should probably cook at indicated 250 instead of 225. Hey man, I’d offer you that it wasn’t fully cooked and seemed dry because the fats didn’t render. Pork at 225-250 can take a while to get through the 190s into the low 200s. Fight your instinct and let her go to 203-205. It’ll have a nice jiggle to it and will probe easily when ready.
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Apr 18, 2023 22:08
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