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I was not asked to make anything 
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Sep 17, 2023 02:06
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Nobody suggested you share
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Sep 17, 2023 08:08
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i like nice words
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Has anyone tried the prime brisket from smart and final? Their prices seem a bit better vs Costco and they had smaller ones in the $60 range vs Costco in the 80-90 range. I can’t imagine it’s bad but would the Costco meat be that much better?
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Sep 18, 2023 21:08
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MarcusSA posted:Has anyone tried the prime brisket from smart and final? Their prices seem a bit better vs Costco and they had smaller ones in the $60 range vs Costco in the 80-90 range. prime is prime my costco has only had USDA Choice lately 
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Sep 18, 2023 21:47
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Chad Sexington posted:prime is prime Fair enough! That’s kinda what I figured. Regret not getting the $60 cut but it’s only Monday lol I might go back on Friday and see what they have
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Sep 18, 2023 21:52
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Smoking some chuck roasts and bone-in pork butts today. Haven't decided yet if I'm going to pull both roasts at 180 and save it all for chili this winter, or let one go to 205 and shred it.
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Sep 23, 2023 18:32
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Wrapped one of the chucks at 160 with some beef broth, left the other alone. Pulled both once wrapped hit 205 and the other was 180.   
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Sep 24, 2023 01:03
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Triple post but idgaf  Butts finished close to 1am and were no match for my Kitchenaid with the dough hook.  
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Sep 24, 2023 15:07
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I <3 smoked meats
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Sep 24, 2023 15:13
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Enos Cabell posted:Triple post but idgaf You can post food porn anytime, thank you.
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Sep 24, 2023 20:01
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crondaily posted:You can post food porn anytime, thank you.
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Sep 24, 2023 23:03
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Enos Cabell posted:Triple post but idgaf  you can do THAT with a KitchenAid!?
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Sep 25, 2023 23:58
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I. M. Gei posted:
Don’t stick your hand in the mixing bowl.
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Sep 26, 2023 00:18
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I. M. Gei posted:
Yeah, learning that you can shred meat in the stand mixer is a huge level up moment.
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Sep 26, 2023 01:17
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It takes longer to haul my mixer out than it does to shred 10lbs of pork with a couple of forks but I’m all for getting more out of that $$$ investment.
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Sep 26, 2023 14:14
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Kaddish posted:It takes longer to haul my mixer out than it does to shred 10lbs of pork with a couple of forks but I’m all for getting more out of that $$$ investment. I'm surprised you can store it anywhere but on the counter
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Sep 26, 2023 14:30
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HootTheOwl posted:I'm surprised you can store it anywhere but on the counter I have so much kitchen crap we had to get a couple of wire racks to store stuff, it's on one of those. But I have to walk all the way to the other end of the kitchen to get it, c'mon man!
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Sep 26, 2023 15:52
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MrYenko posted:Don’t stick your hand in the mixing bowl. https://www.instagram.com/reel/Cw86KyXxtvj/
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Sep 27, 2023 05:55
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Enos Cabell posted:Kitchenaid with the dough hook. I never thought of doing this. Thank's for the tip!
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Sep 29, 2023 01:40
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Kilonum posted:I never thought of doing this. Thank's for the tip! I don't remember where I first saw it mentioned, but it's a total game changer.
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Sep 29, 2023 02:23
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Thermoworks is running a 25% off an item sale through today. I picked up a Signals kit to replace my old Smoke, more probes and wi-fi will be super nice to have.
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Oct 7, 2023 16:00
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To belatedly celebrate my birthday with my family back home, I decided to pack my vertical smoker into my ride and drive it 250km north. Got 10 racks of ribs (I think the most I've ever crammed into the smoker so far was 8, this is gonna be relevant down the line), trimmed them a bit to fit  Post-trim results. Got a whole bunch of fat that I froze to cook out later for some quality fat, and a bunch of bite-sized trimmings to serve to my guests during the cook  Rubbed and vaccumed everything overnight. Mostly a convenience decision because I usually only rub a couple of hours before a cook, but I was bound by the time & logistics  Made some BBQ-sauce because you can't serve Germans cooked meats without offering them a condiment, so I made sure the condiment owns  Set up the smoker outside my parents' winter garden  Thoroughly enjoyed and abused the privilege of finally running my smoker the way it was meant to be used as opposed to my "fly under the radar on account of living in a residential area"-strategy (the lines on the side are from the high-temp adhesive I used to insulate my smoker with steel wool last year, but I had to tear that off because a wooly-smoker obviously doesn't transport that well)  First issue encountered was the obvious one, layering 10 racks of ribs horizontally in this thing that usually handles horizontally-layered meat really well impeded the air circulation and temperature distribution  Some of the racks on the edges of the grated cooked a bit unevenly, but I managed to take care of that by rotating them around a bit on the grates. the bite-sized trimmings were done after about 2h and an excellent teaser  Ribs started to look promising after a bit of rotation:  My niece decided to fold me an Origami-parrot for my beer while she was waiting for food   Parrot family started growing during the cook, and it even got an adopted bunny (far left beer)  Guests started gathering, adult drinks were consumed, so the inevitable outcome was to go a lil stupid with it  About 45 mins before food was served:  Guests were quite happy about the servings:   One of my nieces took some pics with TikTok-rear end filters that still don't look half bad     In other news, I've made a terribly-irrational purchase-decision to replace said thin-skinned vertical smoker with a hefty 120kg off-set stickburner that barely fits on my balcony and will probably end up getting me evicted and/or end up melting everything else on my balcony.  (to be continued)
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Oct 8, 2023 15:47
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The decision is only irrational because you can't travel with it otherwise you seem like you could use something that size. Also it looks amazing
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Oct 8, 2023 16:39
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In personal news I plan to be smoking some chicken breasts and reduce some bbq sauce into a glaze. The plan: Rub the breasts Smoke em Pull at 165 Reduce sauce to glaze Shred chicken in stand mixer Apply glaze to chicken. Put in oven at 350 for half an hour. Have pulled chicken sandwiches for lunch Monday-Thursday
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Oct 8, 2023 16:42
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Duzzy Funlop posted:Trip Ribs look great. Love the origami. What were the side dishes on the table?
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Oct 8, 2023 19:07
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HootTheOwl posted:In personal news I plan to be smoking some chicken breasts and reduce some bbq sauce into a glaze. Pull therm well before 165 or you'll have some dry chicken. You don't need to take breasts past 150 or 155 IMO. They will be perfectly safe to eat at lower temps and the product will be much better.
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Oct 8, 2023 19:24
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I'm sorry but this picture is very funny to me. It's like the smoker just walked in on those other two slabs and smoke is shooting out of its ears "SUSAN! WHO IS THIS?!"
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Oct 8, 2023 21:59
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qutius posted:Pull therm well before 165 or you'll have some dry chicken. I pulled at 152 and I think I should have waited until 155 at least. I think I got some raw pieces that just mean I'll have to microwave when I eat the leftovers.
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Oct 9, 2023 18:21
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HootTheOwl posted:I pulled at 152 and I think I should have waited until 155 at least. I think I got some raw pieces that just mean I'll have to microwave when I eat the leftovers. They’re probably safe to eat as-is, but my experience with sous-vide chicken is that the texture is too firm and rubbery under 155*F, like it feels what you’d expect medium-rare chicken to feel like.
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Oct 10, 2023 16:58
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Just reading the words rare chicken give me salmonella. I'll cook every piece to 170 until I die (from not salmonella)
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Oct 12, 2023 01:37
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That's some crazy overcooked chicken 170 dear Lord
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Oct 12, 2023 01:49
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Thighs/drumsticks are best at like 180-185. White meat that high is absolutely disgusting though. I pull white meat at like 145. Not a hint of pink left, and actually juicy and tender.
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Oct 12, 2023 03:19
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I am now (sorta) a homeowner, and I am looking forward to seeing what unholy things I can do to my arteries with smoking meat. No real update; that's all I have. Trying to decide what the next upgrade from the MES30 will be . . . . . . I mean, I'm gonna keep the MES30 because I feel like I've figured out how to make some things in there quite well, but I could certainly use something with a bit more lateral space to let ribs and brisket stretch out a bit
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Oct 12, 2023 03:58
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Zarin posted:I am now (sorta) a homeowner, and I am looking forward to seeing what unholy things I can do to my arteries with smoking meat. If it were me, who also has an mes30, itd be a stickburner with a fireboard, but that gets pricey. Anything else probably wouldnt feel like much of a space upgrade. But i also just got put on a cholesterol medication. Smoking red meats is gonna be a rarity for me now.
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Oct 12, 2023 08:02
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I went from an MES30 to a Char-Griller Gravity and couldn't be happier. Masterbuilt has gravity grills to choose from as well. Worth a look, IMO.
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Oct 12, 2023 15:12
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Zarin posted:I am now (sorta) a homeowner, and I am looking forward to seeing what unholy things I can do to my arteries with smoking meat. My plan when I moved into my new house this month was a masterbuilt gravity smoker, but due to not realistically having the time to smoke a lot I’m actually leaning towards the ninja woodfire oven which is basically a more compact MES that gets hotter for different cooking styles.
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Oct 12, 2023 18:10
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Doom Rooster posted:Thighs/drumsticks are best at like 180-185. White meat that high is absolutely disgusting though. The safety tables are actually time at temp. For 150 it’s like 3 minutes? Anyway, if you get the meat close to 150 and it carries over a bit over a couple of minutes you’re probably good. If you pull at 145 the carry over probably gets it to 150+ and it probably sits in that range for a few minutes before it starts dropping anyway.
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Oct 13, 2023 04:00
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Murgos posted:The safety tables are actually time at temp. For 150 it’s like 3 minutes? Absolutely, but it’s also much more complicated than that. All of the time it spends above 135ish, it is killing bacteria, shortening time needed at higher temps. The tables showing time at temp are technically showing how long it would take at that temp if you were able to magically start it at that temp. NOTE: In a restaurant setting, I 100% always follow proper food safety guidelines. It is only in my own home that I am willing to play a little more fast and loose. If it takes 5 minutes to go from 135 to 150, you’re already most of the way there. Also, even if your meat peaks at 145, it’s still killing bacteria and becoming safer on the way back down to 135. Bacterial load is also really the most important thing, just completely ridiculous to try to measure. Making up numbers, if a raw chicken breast has 150 million individual live Salmonella bacteria, and 15 million ends up being the number that your immune system can’t deal with, you become sick. If you kill off 95% through cooking, that leaves only 7.5 million, and you’re fine. A piece of meat does not go from 100% totally going to make you sick, to 100% completely safe and bacteria-free the instant that the logarithmically correct time/temp combo is reached. Further still, a majority of any bacterial load present, is most likely concentrated on the surface of the meat, which will be a much higher temperature than the core temp for the vast majority of the cook (unless you doing sous vide, of course). It’s up to you to balance the risk of all of those factors against your preferred doneness.
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Oct 13, 2023 05:54
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mls posted:My plan when I moved into my new house this month was a masterbuilt gravity smoker, but due to not realistically having the time to smoke a lot I’m actually leaning towards the ninja woodfire oven which is basically a more compact MES that gets hotter for different cooking styles. Oh wow that looks pretty cool if it works as advertised. Gotta do some research, because that could be perfect for me. I found myself wanting a pellet smoker through this hot dry summer because I didn't want to be the guy who started the Great Fire of 2023, and watching my chimney starter belch forth embers gave me anxiety. But we're renting and I really don't want to invest $500-$1,000 into something that big only to have to move it.
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Oct 13, 2023 18:50
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I'm looking to upgrade from a spray bottle for putting apple juice/acv/etc. on during the cook. I can't see any reason why this sprayer wouldn't be food-safe, especially if the liquid is in the tank for less than 24 hours and cleaned between uses: https://www.amazon.com/Dewalt-190612-gal-Manual-Sprayer/dp/B09TB9TJSL Anything I should be looking out for here?
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Oct 14, 2023 21:13
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