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Yeah but how are you not putting a 1k egg in a table or the cart or securing it so it doesn't fall over It's not a pan you pull out from the cabinet.
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Jun 15, 2017 15:45
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sellouts posted:Yeah but how are you not putting a 1k egg in a table or the cart or securing it so it doesn't fall over Or I can save a few hundred, get a Keg and a ton of beef and pork with the money saved? Honestly cannot think of a single thing that I am lacking with the BKK compared to an egg. If a gust of wind closes my Keg's lid, I am not risking a limb or impalement via ceramic shrapnel. Fog Tripper fucked around with this message at 18:34 on Jun 15, 2017 |
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Jun 15, 2017 18:32
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Sometimes the constant, violent winds rips the lid out of my hands and almost tips over the whole thing.
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Jun 15, 2017 19:44
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So I am feeding ~30 people pulled pork on Saturday at 3pm. My super limited grocery store only had 2 port shoulders at about 8.5lbs each. I plan in putting them Friday at like 7pm @ 225. I assume this will give me enough time to pull/wrap/rest, then shred and bring to party. Probably going to do a memphis dust rub. Any other suggestions? Edit: going to trim/rub them tonight, and leave them in the fridge overnight. Any point in doing a yellow mustard rub before the Memphis Dust? Moey fucked around with this message at 20:19 on Jun 15, 2017 |
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Jun 15, 2017 20:03
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Moey posted:So I am feeding ~30 people pulled pork on Saturday at 3pm. My super limited grocery store only had 2 port shoulders at about 8.5lbs each. From amazingribs.com: quote:My experience that slathers make little or no difference in the final outcome. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. I usually use water beacuse the components of the rub dissolve better in water than oil. Far more important is what is in the rub than under the rub. So use whatever you want for a slather.
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Jun 15, 2017 20:24
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Yeah I've never noticed a mustard flavor when I use it as a slather, I mainly use it so the rub sticks super well, but I might switch after reading that.
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Jun 15, 2017 21:27
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Am I the only one who uses dry mustard powder in the rub?
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Jun 15, 2017 21:41
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DiggityDoink posted:Yeah I've never noticed a mustard flavor when I use it as a slather, I mainly use it so the rub sticks super well, but I might switch after reading that. My experience as well. Moey posted:So I am feeding ~30 people pulled pork on Saturday at 3pm. My super limited grocery store only had 2 port shoulders at about 8.5lbs each. Good plan. Going to do about the same thing next weekend for a graduation party. Two shoulders about the same way. Good luck. Your timing sounds good by a wide margin. When done early, always the cooler/towel trick.
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Jun 15, 2017 21:47
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C-Bangin' it 
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therobit posted:Am I the only one who uses dry mustard powder in the rub? no
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Jun 15, 2017 22:13
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therobit posted:Am I the only one who uses dry mustard powder in the rub? I love it and is especially good with fennel seeds on chicken.
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Jun 15, 2017 23:38
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Thanks all. I'll try and take some pictures of the meat as I go.
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Jun 15, 2017 23:57
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Larrymer posted:Any tips to cooking a flat brisket? I'm having trouble finding a whole brisket so I'll bother with that some other time. Wouldn't you loving know it, I go to another costco and found this monster. Guess I'm doing a full 14 pounder for only about 3 people.  Brisket all week.  Since imgur is being a poo poo, just imagine a whole brisket. 
Suburban Dad fucked around with this message at 13:15 on Jun 16, 2017 |
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Jun 16, 2017 02:06
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I miss having a close Costco. Now we are almost 100 miles in either direction of one. ...still tempted to get a card....
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Jun 16, 2017 02:31
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Colostomy Bag posted:My experience as well. Please explain this magic trick involving a cooler and a towel. I assume no rabbits are involved.
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Jun 16, 2017 04:30
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You wrap the meat in butcher paper or foil then wrap it in towels then put it in an empty cooler and it will stay hot for hours.
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Jun 16, 2017 05:52
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I'm in aus and the closest Costco is about 150km (100ish miles) from me and one of my mates has a card so when he goes I get him to pick up a few racks of ribs. I have never seen such meaty pork ribs as the ones I get from there!! They're sensational.
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Jun 16, 2017 06:27
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Fog Tripper posted:Or I can save a few hundred, get a Keg and a ton of beef and pork with the money saved? Honestly cannot think of a single thing that I am lacking with the BKK compared to an egg. If a gust of wind closes my Keg's lid, I am not risking a limb or impalement via ceramic shrapnel. Saving money you dont have or want to spend is a great reason to not get an egg. I just don't get the "but it could break" thing. Even with Santa Ana winds around me. Not a competition though, man. Enjoy your BBQ.
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Jun 16, 2017 13:33
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I saw one of those giant egg knock offs at costco for $500 yesterday. I thought at first the handle was locked or something but no, the top is just that goddamn heavy. Holy poo poo. Seemed fairly nice for the price.
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Jun 16, 2017 13:38
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Tezcatlipoca posted:You wrap the meat in butcher paper or foil then wrap it in towels then put it in an empty cooler and it will stay hot for hours. It's also great for holidays when you cook large family dinners. Cook up all the sides hours before, stack and tuck them away to serve later at dinner time and they will still be piping hot. Big stress saver.
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Jun 16, 2017 17:28
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Tezcatlipoca posted:You wrap the meat in butcher paper or foil then wrap it in towels then put it in an empty cooler and it will stay hot for hours. Pour in some hot water for a half an hour to pre-heat things if you know you'll be holding something for a long while. Works great!
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Jun 16, 2017 17:42
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I have a few questions about WSM addons/mods: - How do I do that thing where I can graph my meat/air temperature? I'm using a Thermoworks dual probe to monitor temp, but would like to see graphs especially for meat that's smoking overnight - any good mods for temp control? Also related to wanting to smoke meat at night while I sleep I have a 14.5, but there's an 18.5 coming as well
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Jun 16, 2017 19:12
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SHOAH NUFF posted:I have a few questions about WSM addons/mods: 1) You need a thermometer unit capable of doing that 2) BBQ Guru, Stoker, etc
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Jun 16, 2017 21:21
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SHOAH NUFF posted:I have a few questions about WSM addons/mods: The guy who does the heatermeter stuff posts here sometimes. It looks like a cool project but I don't have the equipment to do it myself and don't want to buy it either
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Jun 17, 2017 01:04
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I also think it's cool but I don't give enough of a poo poo to build one and I'd rather just buy it ready to go.
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Jun 17, 2017 02:30
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Auber instruments will sell you one that is literally plug in and play. Even with the OS installed
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Jun 17, 2017 02:36
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sellouts posted:Auber instruments will sell you one that is literally plug in and play. Even with the OS installed Those look like some crap that a high school student built. I'll wait for a Thermoworks product that does it.
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Jun 17, 2017 02:53
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is it the 3d printed case that's triggering you sweetie?
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Jun 17, 2017 04:23
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I just take measurements randomly and throw them into excel to graph it myself.
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Jun 17, 2017 17:20
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Well, I'm glad I started these two shoulders at 730pm last night. Just past 1030am here and am sitting at 176. I don't want to have to foil them. Go pork go! Edit: I am a sissy and bumped the smoker up to 250, if it doesn't flinch in the next hour or so, going to 275. Edit 2: 250 got it moving again. Moey fucked around with this message at 18:06 on Jun 17, 2017 |
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Jun 17, 2017 17:37
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 Rubbed a small rack of ribs with loads of cayenne, random crushed chilli peppers, smoked paprika and salt'n'pepper. Going back in the fridge until tomorrow afternoon. Using my rusty cheap water smoker for a change. Will see how it fares!
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Jun 17, 2017 17:41
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See you in like 20 hours you big bitch!
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Jun 17, 2017 22:53
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 Wagyu Beef ribs done over ironbark - 8h My housemate was in charge of the wrapping while I was busy in the afternoon and he misinterpreted me saying to wrap it and then put towels around it as just wrap it in towels. Still loving good even though they didn't get to sit in foil before I got to them  next time I think I'll do them on a day that I'm not busy
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Jun 18, 2017 12:43
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^I'm sure the meat was pretty drat expensive. Not ruined I'm sure but that's unfortunate. Just as a data point for anybody considering propane. I got about 37-38 hours of smoking out of a propane tank. First one I've used and luckily yesterday I got a spare refilled.
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Jun 18, 2017 14:55
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Enjoying your friendly neighborhood stall yet?
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Jun 18, 2017 15:03
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Oh you betcha. I saw 185ish when I woke up and figured that wasn't right so I moved the probe around. Sitting at 169 as we speak and it hasn't really moved since I woke up 4 hours ago. Also, I had a dream where I woke up and my brisket was 220 degrees.
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Jun 18, 2017 15:58
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Not just stalling, but no barking. 4 hours and my tiny 1.5 pounder is dark but not black. Should I chuck on more wood, or stoke what I have? Using oak and charcoal.
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Jun 18, 2017 16:23
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Jamsta posted:Not just stalling, but no barking. 4 hours and my tiny 1.5 pounder is dark but not black. What's heating it? I don't see any coals or wood under it.
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Jun 18, 2017 16:39
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RisqueBarber posted:What's heating it? I don't see any coals or wood under it. It's a water smoker, I started with mostly coals then moved onto aged oak. Here's the fire box
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Jun 18, 2017 16:46
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I made Mexican coke glazed beef ribs last weekend and they were amazing: And yesterday I smoked a pork shoulder with oak and pecan. Had a real easy time maintaining temperature but the stall lasted a long, long time.   Edit: I also made beans, of course.  Happy Juneteenth Tezcatlipoca fucked around with this message at 17:31 on Jun 18, 2017 |
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Jun 18, 2017 17:21
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beans look absolutely phenomenal, nice work
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Jun 18, 2017 17:34
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