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ZombieCrew posted:sir....Sir!.....SIR! 205 is overcooked! 203 is perfection.  The oven ribs were for another guest who wanted to join the barbecue vibes but who refuses to eat smoked meat. Her favorite food is bacon. Also a boomer
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Aug 26, 2023 07:23
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i like nice words
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Anne Whateley posted:It is a family friend who’s a boomer Wow... ... I mean, my parents were boomers, but they were never that oblivious.
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Aug 26, 2023 07:41
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Anne Whateley posted:It is a family friend who’s a boomer Did the smoker thread offend you recently? I'm not sure they deserve this kind of psychic damage. Stories like this would be perfect say around the end of October.
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Aug 26, 2023 08:22
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 Sitting here smelling this all day.
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Aug 26, 2023 16:35
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I'm a big believer in just lying to picky eaters
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Aug 26, 2023 20:17
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HootTheOwl posted:I'm a big believer in just lying to picky eaters I hope you’re kidding, because if you have ever lied to another adult about what is in the food you are feeding them, you are a massive piece of poo poo.
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Aug 26, 2023 22:02
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It sounds like the perfect excuse for a second round where you actually get to control the process and show them what it's meant to be like. Has anybody had experience with the newer Treager Ironwood models, Char-Griller gravity charcoal smoker or the Pit Boss Series 3 pellet smoker? I've got the original Ironwood 885 and while it performs well, I'm starting to get annoyed by the flimsy drip tray. The size is also a little in the larger side for just primarily myself. I was thinking of either upgrading to another Traeger, or going a slightly different direction with the Char-Griller. My partner's dad has the Pit Boss but hasn't even taken it out of the box.
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Aug 26, 2023 22:21
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Doom Rooster posted:I hope you’re kidding, because if you have ever lied to another adult about what is in the food you are feeding them, you are a massive piece of poo poo. I have lied through omission about all the ingredients in a recepie all the time.
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Aug 26, 2023 23:26
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HootTheOwl posted:I have not done that. Lying through omission, is lying. If someone has made it clear to you that they do not wish to ingest something, and you knowingly feed it to them without telling them, you are a massive piece of poo poo. Regardless of your or their motivations, you do not get to be the arbiter of what other people should or should not eat.
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Aug 27, 2023 00:06
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Nah
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Aug 27, 2023 00:08
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Doom Rooster posted:Lying through omission, is lying. Talk about BBQ, this is boring
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Aug 27, 2023 02:07
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I never smoke boneless pork shoulder - I use that for braised carnitas. But Costco had boneless shoulder on sale for like 1.50/lb or something ridiculous so I smoked like 10lbs worth and it turned out great. Foiled it in a foil tray with some homemade chicken stock at around 170. Pulled it at 208 degrees, delicious.
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Aug 27, 2023 02:32
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I’m thinking about dipping my toes into slow cooking and have been looking at different kamados. Is there a good site that does reviews or comparisons? Recs are of course also welcome. I’ve been grilling on char coal for years on my weber but not much of a chef. I’d like to learn more on preppijg the meat myself along the way.
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Aug 27, 2023 09:56
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LochNessMonster posted:I’m thinking about dipping my toes into slow cooking and have been looking at different kamados. Is there a good site that does reviews or comparisons? If you have a Weber kettle already, you can do some fantastic slow cooks/smokes and try that out before you make an investment in a new grill or smoker. I've used a kettle for years and only recently picked up a pellet grill. Amazingribs.com is a good resource for recipes though I'm not sure if they cover grills. There's also a ton of stuff on YouTube.
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Aug 27, 2023 12:58
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LochNessMonster posted:I’m thinking about dipping my toes into slow cooking and have been looking at different kamados. Is there a good site that does reviews or comparisons? I have a big green egg and I love it. If I had to do it all over, I may have bought a kamado joe but I don’t have a dealer anywhere near me. It’s stupid simple to use. Equally easy to grill on or smoke on.
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Aug 27, 2023 14:28
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LochNessMonster posted:I’m thinking about dipping my toes into slow cooking and have been looking at different kamados. Is there a good site that does reviews or comparisons? I got myself a vision kamado (the homedepot kamado brand) for super cheap ($350 cad) because some dude in my neighborhood moved and didn't have room on his deck. I'm loving it. It didn't come with a heat deflector so I haven't tried any super long smokes, but I've done lots of grilling and short smokes and it's a dream to use. Kamado Joe tends to review well and has a fuckton of useful accessories. From what I've seen, Big Green Egg is kind of like Traeger pellet grills; they hit the market first at a high price point, and never dropped the price even though other companies are putting same quality product out for cheaper.
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Aug 27, 2023 19:07
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I asked a grilling question in here before and hoping this is the correct spot, even though it’s primarily smoking. I scrolled down thru the sub and the only other gas grill thread I saw was closed and they were pointed here. Anwyay! I’m very much a newbie, non American in the US who finally took the dive. My girlfriend is good at cooking, I don’t have the knack for it but this feels like a good teamwork hobby. We bought a boneless (wild fork was out of bone in) 3.7lb pork shoulder as our first proper run through, except for burgers we did on high heat the other night. While learning I’m trying to follow recipes on the Weber app fully to get an expectation base before experimenting, trying other recipes. The only thing I couldn’t do was the water tray as it said to put between the flavor bars and the grates but on my 2 burner spirit there just isn’t space. Maybe take the grate above the burner off and put the tray in, even if it’ll be above the level of the one with the meat on? Most of the time this was done with the left burner mostly near the medium setting, the meat was above the right burner which was off and the ambient probe was next to it. I did put a foil wrap of wood chips in too, but reading more makes me think I should’ve kept that pre heat going higher and longer to get them more smoking, but they definitely came out much darker and had a smell to them so maybe they helped. The meat itself is currently resting in the cooler for another hour, so I’ve not seen/tasted yet.  Dip in the graphs is when we took it out to foil wrap at 170.  How it looked taking out to do the wrap. The app said to keep it between 250 and 300 the whole time, does the graph look like I did a good enough job keeping the heat regulated? The speed at which the meat took up temperature seems a good, smooth rate? I now realise I need to compensate for putting a slab of meat in is going to drop the grill temp down so I’ll have it higher next time, but hoping for a first go at this it’s mostly looking like we were on the right track! Looking forward to the most important part soon…
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Aug 28, 2023 01:29
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That's stable as hell. Nice job!
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Aug 28, 2023 01:43
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Thanks! Nice to know something went well given the lack of experience and investing a day in. Made for a good late night dinner and plenty of leftovers now.
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Aug 28, 2023 20:27
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Not BBQ, but usually grilled, and high effort, so seems like the right place? Our chickens are finally really producing a bunch of eggs, and we have a surplus. So, I did what anyone would do with a bunch of extra eggs. Time to make a massive batch of bratwurst.   About 32lbs of pork shoulder, 5lbs of fatback. Time to get grinding  Lol hell no.  Grinding any more than about 8lbs in the hand grinder gets really, really awful.  Ended up with more than 40lbs of these guys. It was raining tonight, so no grilling, and dug in before getting pictures.  My best batch yet. Will post grilled pics soon.
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Aug 29, 2023 03:41
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Those are some sexy-rear end grobe wursts. Do you have an old-timey wurst-stuffing contraption as well? Because the hand-cranked grinder owns
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Aug 29, 2023 04:01
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Duzzy Funlop posted:Those are some sexy-rear end grobe wursts. Thanks! I have a hand crank 5lb stuffer, but it is definitely not old-timey. Plastic handle, shiny stainless. 40lbs through that guy would suuuckkk. My usual batches are ~15lbs, and the stuffing is already a major pain. This big of a batch was to christen my new 25lb electric stuffer.
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Aug 29, 2023 04:44
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Well I’m doing baby backs and using two water pans (Weber kettle) with charcoal basket. I’m finally getting the temperature stable, but unfortunately the water in the pan above the coals has of course boiled off completely. In the meantime I’m working with wood chips, which of course means I have to open the lid constantly to add more chips. Next time I’ll add chunks. I’m doing a modified Minion method with the coals, so we shall see. In other news, how can I smoke a brisket point in under 5 hours and have it still be good?
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Sep 4, 2023 19:07
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Buy great brisket from your local smoked meat vendor the night before, re warm it in the smoker and you can serve good brisket in about an hour. smoke it for an hour or two then put it in the pressure cooker.
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Sep 5, 2023 12:36
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I finally got a smoker again after being without one for the last year (moved from a house to an apartment but I'm back in a house again). I got a Pit Boss tabletop pellet smoker/grill on clearance at Walmart for only $130. It has a very small surface area (1 main rack, small upper rack) but it's enough for my needs since it's just me and my wife. Other than that it seems very well built for the price. Technically it's portable if you have an electrical source but it weighs 50 pounds when it's full of pellets. Did a spatchcocked chicken on it which turned out well but I really want to do some pulled pork. Now I've just got to find my drat thermoworks smoke x thermometer.
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Sep 5, 2023 13:26
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I've not been motivated enough to use my smoker for the past however many months so decided to rectify that this last weekend. In typical fashion, the beef ribs that should have only taken 6 hours needed a couple of hours longer, and I added too much liquid to the baked beans which made them soupy. The beef cheeks were also taking forever, so I popped then into a small foil tray with a tablespoon of broth and covered them. I was rather happy with how they turned out at least, and really happy with the smoke ring (yes I know it's means nothing).   My partner wanted to try a new vegan mac and cheese recipe but insisted it go into the smoker covered, which meant no toasty breadcrumb topping. Using wholemeal pasta also made it a tad dry.  I was also rather chuffed with the colour of the bark.  All in all, it was still a moderately successful smoke. Next time I'll be smoking for company, so I'll definitely probably crutch everything. It was just getting too late in the evening for me to wait for the last few degrees this time around.
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Sep 10, 2023 08:39
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What color were you goin for? That bark looks excellent to me. A tender black metorite is my goal on beef. You could have added a crust to the mac and tossed it in the oven for a bit. No shame in using multiple cooking devices.
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Sep 10, 2023 08:52
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ZombieCrew posted:What color were you goin for? That bark looks excellent to me. A tender black metorite is my goal on beef. You could have added a crust to the mac and tossed it in the oven for a bit. No shame in using multiple cooking devices. I've always seen other pictures of jet-black crust, so I'm happy it happened with my stuff. I used Pit Boss competition blend (the only pellets available close to me besides Traeger stuff), and a tube with the same pellets and cherry chips. I suggested the mac go into the smoker uncovered because it wouldn't have a hope of developing a crusty top otherwise. It was still quite good, but I suspect my suggestion will be listened to next time. One thing I've started doing recently is adding a little sprinkle of cracked pepper to the top of the beef. It's such a welcome flavour and texture once everything is cooked through. I also made a Kansas City style barbecue sauce, which went well with everything.
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Sep 10, 2023 09:14
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Whats your rub on the beef to begin with? I usually use a blend of kosher salt and course ground black pepper to start with. Probably 60% salt and 40% pepper by volume. Ill add garlic and mustard powder on the fly if i think about it.
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Sep 10, 2023 09:21
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ZombieCrew posted:Whats your rub on the beef to begin with? I usually use a blend of kosher salt and course ground black pepper to start with. Probably 60% salt and 40% pepper by volume. Ill add garlic and mustard powder on the fly if i think about it. It's a blend of roughly equal parts ground black pepper and paprika, then smaller amounts of garlic/onion powder and salt. I've only recently found a store that sells cracked black pepper in a not-obnoxious grain size, but I'll keep using it now I've seen how well it enhances the meat.
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Sep 10, 2023 09:46
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That pic of vegan mac and cheese just completely smothered with huge cuts of meat is hilarious to me.
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Sep 10, 2023 15:31
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Did beef back ribs because Costco had them cheap. Would do again! 
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Sep 10, 2023 17:40
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Beautiful
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Sep 10, 2023 17:49
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That all looks amazing. I need to stop looking at this thread. It's so hot and dry that I'm afraid to light the grill. It's not specifically banned, because this is Texas and good luck getting anyone to abide by that, but it probably should be. I don't wanna be the guy who turned the Great Drought of 2023 into the Great Fire of 2023. I feel like the case for a pellet cooker or MES as a supplement for my trusty kettle is making itself.
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Sep 10, 2023 17:56
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My Weber kettle ribs on Labor Day were actually pretty successful, they just took longer than they needed to (stall, maybe?) and I had to add water to the top water pan since it boiled off a couple hours into the smoke (it was directly over the coals). I don’t have photos of the ribs, but I finished them in the oven when I was satisfied that they’d gotten enough smoke. Had people over, got compliments. Most people inhaled them without even using BBQ sauce, so I consider this a win. The brisket however didn’t go great, I didn’t smoke it at all. It just went into the pressure cooker since we didn’t have time, then roasted in oven. It was okay, just not how I’d have preferred. It was a bit dry, I probably roasted it a few minutes too long. Brisket: 2 Me: 0 Discussion Quorum posted:That all looks amazing. I need to stop looking at this thread. It's so hot and dry that I'm afraid to light the grill. It's not specifically banned, because this is Texas and good luck getting anyone to abide by that, but it probably should be. I don't wanna be the guy who turned the Great Drought of 2023 into the Great Fire of 2023. I’m in North Texas and we just got a poo poo ton of rain. Thank gently caress.
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Sep 12, 2023 14:42
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Ok so I didn’t bother trying to slow cook in my weber kettle bbq as I managed to score a great deal on a large kamado. As it was recommended to not heat the kamado up above 200 degrees (celsius) the first 3 times, I bought a bunch of ribs. Made rub, sauce and spray and had a 4 hour session of smoke and fire over the weekend. It was fun trying to dial in temperature control with the top vent and air intake slider in the bottom. Took some time to keep it steady but I got there after some tries. The downside of this is that it tasted so good that I probably won’t be enjoying ribs in restaurants anymore. The upside is I’ll probably be cooking at least once a week!
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Sep 12, 2023 19:02
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Not really slow cooking (tho I did put some pecan chunks on the fire for smoke), but using the Vortex to grill up some wings tonight. Made some macaroni salad to go with. Been sitting in the fridge for about a day with Jamaican jerk rub mixed with a bit of baking powder for cronch
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Sep 16, 2023 19:38
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JSmithOTI posted:Not really slow cooking (tho I did put some pecan chunks on the fire for smoke), but using the Vortex to grill up some wings tonight. Made some macaroni salad to go with. Been sitting in the fridge for about a day with Jamaican jerk rub mixed with a bit of baking powder for cronch That is how it's done!
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Sep 16, 2023 23:58
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Goddammit. Sister’s baby shower is tomorrow and our friend was supposed to do a brisket. Well he’s got COVID so no drat brisket. I’ve been putting off smoking anything for the past few weeks because I thought I was going to be eating his excellent brisket tomorrow. Not enough time for me to start smoking one and serve it myself.
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Sep 17, 2023 00:41
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Do that chuck roast I posted awhile back? Higher temp lower time, lots of beefy goodness
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Sep 17, 2023 00:48
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