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MarcusSA posted:What’s the good / best price for pellets? I usually buy pit boss from Lowes @ $16 for 40lbs.
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Jul 2, 2023 14:47
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I think Kirkland is like 9.99 for 40lbs. Tremendous value for the quality!
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Jul 2, 2023 15:19
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Wanted to finally cook the prime brisket I've had in the freezer for a bit and decided now was the time to upgrade to the big boy WSM. $200 on Facebook marketplace and cleaner than my 14"
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Jul 2, 2023 18:48
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What's the deal with spritzing ribs with apple juice/cider? Is it a good idea? A bad idea? The recipe I'm following is saying to spritz with a combination of apple cider and butter every hour or so, but reading online people have such varying takes as to whether or not spritzing/mopping is good at all... Realistically I would be basting anyway but the point should be the same I think Kwolok fucked around with this message at 18:02 on Jul 3, 2023 |
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Jul 3, 2023 17:44
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I've never bothered and my ribs taste Good
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Jul 3, 2023 17:52
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It comes out perfectly fine if you don't, but I find it develops a tastier crust if you do.
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Jul 3, 2023 17:56
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Does it matter if I use a bristle brush to lightly baste instead of "spritzing"?
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Jul 3, 2023 18:03
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Kwolok posted:Does it matter if I use a bristle brush to lightly baste instead of "spritzing"? People spritz because a brush can, well, brush off the seasoning if the bark isn't set yet
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Jul 3, 2023 18:07
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Kwolok posted:What's the deal with spritzing ribs with apple juice/cider? Is it a good idea? A bad idea? The recipe I'm following is saying to spritz with a combination of apple cider and butter every hour or so, but reading online people have such varying takes as to whether or not spritzing/mopping is good at all... Break down of a hypothetical 'perfect rib' by major flavor components: 70% cook however until not raw. 20% cook slowly with low heat until tender. 3% slather on some sauce (Chili's baby backs stop here, loved by millions). 5% Add hardwood smoke 1.9% wet/dry brine and/or rub .05% maybe wrap it or something? .05% I dunno try spritzing?
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Jul 3, 2023 18:26
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Since you have to open the door to spritz, you're destabilizing your temperature.
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Jul 3, 2023 19:10
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It doesn't seem to be as significant as people seem to think. https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-if-youre-lookin-you-aint-cookin/
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Jul 3, 2023 19:16
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I've had good results spritzing, and good results not. I do typically put in a little apple cider vinegar if I'm wrapping with foil - which I've been doing lately because the wife prefers it that way. My current method is a 2 hour smoke and then finished all the way in the oven wrapped in foil - again mainly for my wife who prefers fall-off-the-bone tenderness. She also likes the 24-hour sous vide method.
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Jul 3, 2023 19:19
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Murgos posted:Break down of a hypothetical 'perfect rib' by major flavor components: And remove the membrane on the back.
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Jul 3, 2023 19:22
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Found a steal of a deal this morning. Vision kamado c series, used for $350 (retails around $1100 in Canada). It will supplement my pellet grill and offset smoker quite well. I just hope my wife doesn't notice a new grill.... I was eyeballing a standard Weber kettle for awhile, but when this popped up on Facebook I knew I'd be dumb not to buy it. Going to rip some burgers up for dinner tonight. Also getting into butt stuff today. Going to seal and freeze a bunch for a family reunion later this month. 
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Jul 3, 2023 21:28
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I did spare ribs to 200 F and they were a little soft for my taste. What's the final temp where you get a little bit of bone cling? 180? 190? I do smoke then foil wrap -> bake with sauce.
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Jul 3, 2023 21:34
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Just try no wrap, or wrap with butcher paper instead of foil.
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Jul 3, 2023 21:37
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Kwolok posted:What's the deal with spritzing ribs with apple juice/cider? Is it a good idea? A bad idea? The recipe I'm following is saying to spritz with a combination of apple cider and butter every hour or so, but reading online people have such varying takes as to whether or not spritzing/mopping is good at all... From what I've read, spritzing whatever you're smoking with apple juice specifically will moisten the meat without without watering the taste down. Because apparently a mist of water vapor is enough to damage the bark and make the rub run, but apple juice vapor won't.  I'm not sure I buy that personally, but the sugar in it will make for a prettier crust.
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Jul 3, 2023 21:49
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First cook on the WSM18. Was a little worried when there wasn't much visible bark when I wrapped. But 12.5 hours total cook and 2 in a cooler, this is the best brisket I've ever done. (I'd include a wubba wubba gif if it was easy to post those anymore.)   I was ready to quit brisket and leave it to my local BBQ joint, but I am converted.
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Jul 3, 2023 21:59
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Nixon, muttering
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Jul 3, 2023 22:28
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Got a 2.5lb brisket salt curing in the fridge, gonna smoke it Saturday Also have a pork shoulder brining for tomorrow.
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Jul 3, 2023 23:43
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Comb Your Beard posted:I did spare ribs to 200 F and they were a little soft for my taste. What's the final temp where you get a little bit of bone cling? 180? 190? Foil wrap softens the bark, and for clingier ribs you probably want to aim for more like 195, but fwiw I never temp ribs, they’re too inconsistent because of the structure. I just bend test them and when they crack they’re ready.
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Jul 4, 2023 00:33
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Did St Louis style ribs uncovered 225 for almost 6 hours and they were not even remotely tender and I don't know what I did wrong. Admittedly I like fall off the bone ribs but these were not that. Or even close. I've actually put them back on the smoker for another for hours ..
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Jul 4, 2023 05:23
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Kwolok posted:Did St Louis style ribs uncovered 225 for almost 6 hours and they were not even remotely tender and I don't know what I did wrong. Admittedly I like fall off the bone ribs but these were not that. Or even close. I've actually put them back on the smoker for another for hours .. If you like them fall of the bone then do 3-2-1. Wrapping them basically steams them and makes them fall of the bone. Adjust to your preference
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Jul 4, 2023 05:35
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Sigh ok, I'm lazy and was hoping this method would achieve the same.
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Jul 4, 2023 06:57
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Kwolok posted:Sigh ok, I'm lazy and was hoping this method would achieve the same. Somewhat paradoxically, I find that ribs are less tender when going down to 225. I've settled on 275 for a sweet spot of convenience and texture. But yeah, you need to wrap to get fall off the bone tenderness. Kaddish fucked around with this message at 14:03 on Jul 4, 2023 |
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Jul 4, 2023 14:00
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Fired up the smoker Got it going and the pork shoulder in before the rain started (soggy 4th here in Boston)  EDIT: using a mix of apple and pecan wood chips
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Jul 4, 2023 16:33
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bought a weber 22 inch charcoal grill the other day(the $140ish one), some charcoal and a few grillin' dad extras(charcoal chimney, brushes etc) and a buncha meat(boneless and bone in ribs, a tri tip roast I had in my freezer that I've thawed for this, bunch of chicken drumsticks and thighs, andouille sausage, pork chops) and I have no idea what I'm doing!! I've never done this before!! but I live in one of the few areas of the US that is apparently not getting thunderstorms today(northern utah) so whatever happens...I'm grillin!!! hell, even if I gently caress it up I'll learn somethin. bout time I learned some grillin' dad skills
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Jul 4, 2023 17:19
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teemolover42069 posted:bought a weber 22 inch charcoal grill the other day(the $140ish one), some charcoal and a few grillin' dad extras(charcoal chimney, brushes etc) and a buncha meat(boneless and bone in ribs, a tri tip roast I had in my freezer that I've thawed for this, bunch of chicken drumsticks and thighs, andouille sausage, pork chops) and I have no idea what I'm doing!! I've never done this before!! Hell yeah If you've never used a charcoal grill before look up how to start the coals in the chimney and what direct/indirect heat zones are to get yourself started and sear up those pork chops
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Jul 4, 2023 18:16
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Monkey Fracas posted:Hell yeah yep my wife and I have been watching the youtubes about it. we're gonna fire up the coals in the chimney till they're white, put em in the griller and close it to preheat it on one side, direct heat for a couple minutes on each side of the chicken to sear, then 45 minutes on indirect to cook the rest of the way, at that stage putting in some pecan woodchips; adding bbq sauce the last few minutes of cooking. basically same thing for the ribs etc. I think I have a handle on how to do it right, it's probably gonna turn out okay and I'll learn a lot and do it even better next time but it'll benefit from the 'yea, I made that' bonus so it's gonna slap regardless
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Jul 4, 2023 18:24
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Don’t cook by time, cook by temp. Get a good instant read thermometer (ThermoWorks has sales today on both the pen and pop, can’t go wrong with their stuff) and cook til the temp is right.
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Jul 4, 2023 18:43
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Kalman posted:Don’t cook by time, cook by temp. Get a good instant read thermometer (ThermoWorks has sales today on both the pen and pop, can’t go wrong with their stuff) and cook til the temp is right. For smoking and roasting over long periods of time, sure. But for short direct heat grilling and pan searing small thin cuts lol no just git gud.
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Jul 4, 2023 18:49
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The only cut of meat I don’t use an instant read thermometer would be something very thinly sliced, like galbi or maybe a smash burger. I always do for steak, chicken, etc. Like, why wouldn’t you if you have one.
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Jul 4, 2023 19:05
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Yeah an instant read thermometer took my grilled chicken game to the next level
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Jul 4, 2023 19:18
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Kalman posted:Don’t cook by time, cook by temp. Get a good instant read thermometer (ThermoWorks has sales today on both the pen and pop, can’t go wrong with their stuff) and cook til the temp is right. oh yeah we got one of those too. ambient thermometer and a meat one for stickin' in
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Jul 4, 2023 19:24
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Drumsticks and thighs. Bone in skin on. Brush on oil. Salt and pepper, maybe garlic powder and/or paprika if you want to go wild. Throw a chunk of oak on the coals and wait until the smoke settles down a little. Indirect at 400-450 until 180ish and the skin is crispy. Toss in wing sauce of your choice. Enjoy.
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Jul 4, 2023 19:39
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I do my wings on my Weber around the outside of the grate with coals in the middle for indirect. I time it at about a a beer for each side and add sauce when I flip them before the second beer. Works like a champ. Update on my pork shoulder: Dropped it on the grill at 6am Saturday with a snake 2x1 snake set up, grill held at 250-260 ALL DAY. Around 3 it had hit 160 internally and just stayed there, so I wrapped it in foil and dropped some apple cider vinegar on it. Guess it was around 4-5 or so when my coals ran out, so I dropped it in the oven at 300 for another hour, hit 195, then rested an hour and shredded it up. Came out pretty well!   
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Jul 4, 2023 19:48
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Welp, finishing this pork shoulder in the oven, temp in the smoker never got above 200°F Spent a good 6 hours at that temp tho, smoky as all gently caress the whole time.
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Jul 4, 2023 20:57
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babby's first bbq!!! all tested to 180 degrees internal, I know that's higher than necessary but I just wanna be super safe my first time doing this. it looks and smells amazing, letting it cool down a bit before I eat way too loving much of it!!  if you can tell I hosed something up from this pic alone please tell me, I wanna get good!! e: holy gently caress this poo poo is so good teemolover42069 fucked around with this message at 21:34 on Jul 4, 2023 |
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Jul 4, 2023 21:30
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Thighs /drums / wings can go even higher than 180, too! Looks great for your first go round and truly the only thing that matters is how they tasted to you and those you fed. I use a vortex on my weber and my drums and wings tend to come out a bit darker than what you posted. If you're looking for some crispy skin I recommend a dry brine that includes baking powder mixed in with the spices.
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Jul 4, 2023 21:39
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yeah I'm glad I tested each piece to 180 cause a couple of em I just ate woulda gave me pause if I hadn't done that cause I just would like chicken to be darker, ya know? I think the drumsticks next time I might even aim for 200 just to relieve my lizard brain's worrying. the thighs are absolutely perfect though.
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Jul 4, 2023 21:43
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