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I use the terra-cotta feet for plant pots. They balance flat on the edge of the fuel pit on the egg and get grate to almost perfect level height
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Oct 30, 2017 05:14
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So my first large scale (~26 people) bbq went off pretty well yesterday. I was generally satisfied with the meat. The brisket was top notch, as was the sausage. The ribs weren't perfect but they were decent...I started them late and had to finish them off hard in the oven at like 300 degrees in order to get them done in time. I also kind of failed with the actual "smoke": after heating the grill and starting the AMAZEN thing, I go back out to check the smoker...great smoke coming out, so I think I'm good to go. Three hours later I go check again, and it turns out the smoke was coming from old grease in the grease tray, and the AMAZZZEN thing had gone out hours before. So, I still got about 3 hours of good smoke-on-meat, but I'm now curious how grease smoke flavors meat. People were REALLY complimentary but I always take stuff like that with a grain of salt because who gonna come in man's house and dis his meat. I took pictures like a dweeb. Prime packer brisket from Costco that I trimmed myself. I actually did a pretty solid job on the trimming. Jalapeno cheddar sausages from two different meat markets, and then three racks of STL ribs that I also did a pretty solid job of prepping.  Seasoned brisket with kosher salt and coarse ground colored pepper.  The rub I used, it is outstanding. Cowtown stuff best stuff.  Smoker was literally packed full.  Ribs done. Bark was too soft as I'd had to nuke them in the oven to get them done, but they were cooked very well and were tender and greasy and that rub is killer.  Brisket done, it was pretty excellent:  Sausages done. There isn't a better meat product you can buy for $1 imo.  Inside of brisket:  Inside of ribs. Smoke ring looks weird.  Final spread:  Wife made killer German potato salad and vinegary cole slaw. IMO Both are way better than the mayonnaisey stuff, and you all should give them a try. I had Cowtown regular sauce and Night of the Living Sauce (Best Sauce), plus I made some mustard sauce that was actually really good and was also the most popular much to my surprise. Anyway, things went off well and I am pleased, smoker performed heroically.
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Oct 30, 2017 14:21
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Farking Bastage posted:I have a 5 lb yard bird going in the WSM. About 4 hours in right before I wrapped it. Does the rub "work"? I always assumed the skin would prevent the flavor from getting anywhere else.
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Oct 30, 2017 20:49
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SoftNum posted:Does the rub "work"? I always assumed the skin would prevent the flavor from getting anywhere else. I've had best results pulling skin away from the breast and thigh and rubbing the mix into the meat itself. It seems with chicken with dry rub on the outside is good for making tasty skin, but that's about it. It appears to be difficult to get flavor through the skin and into the meat.
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Oct 31, 2017 02:06
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Farking Bastage posted:I've had best results pulling skin away from the breast and thigh and rubbing the mix into the meat itself. It seems with chicken with dry rub on the outside is good for making tasty skin, but that's about it. It appears to be difficult to get flavor through the skin and into the meat. Salt and a small amount of sugar are really the only things that get absorbed into the meat. Everything else is just seasoning the surface.
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Oct 31, 2017 16:03
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dalstrs posted:Salt and a small amount of sugar are really the only things that get absorbed into the meat. Everything else is just seasoning the surface. That's better than being on the skin where a lot of it falls off and the meat isn't seasoned at all. The real answer is to do both.
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Oct 31, 2017 16:15
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I am going to be doing a smoked turkey again this year. Might even do two as this year will be even more people. Would there be any major risk of holding one in a cooler for a couple hours like I would a brisket or shoulder? I have a 40" MES and could only do 1 turkey at a time but I think I could smoke the first for 4 hours then take and put it in the oven to glaze and crisp skin for a bit while the second one smokes. Then do the same in the over with that one, while the first is wrapped and put in the cooler. They would both be reheated at the party if needed. VVV - I will probably fill the cooler with as hot water as I can in the bathtub just before putting the turkey in. Drain, whip down and put turkey in it wrapped in parchment, then foil then a towel. Trastion fucked around with this message at 20:19 on Nov 2, 2017 |
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Nov 2, 2017 20:00
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Trastion posted:I am going to be doing a smoked turkey again this year. Might even do two as this year will be even more people. Would there be any major risk of holding one in a cooler for a couple hours like I would a brisket or shoulder? This is a really good question that I would also like the answer to. Probably depends on the temp inside the cooler pre-turkey, how you wrap, and the style of cooler.
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Nov 2, 2017 20:02
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Curious how you guys do turkeys, I'm thinking of trying one next week. What wood would you suggest?
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Nov 2, 2017 20:30
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Larrymer posted:Curious how you guys do turkeys, I'm thinking of trying one next week. What wood would you suggest? I cannot remember what I did last year. Probably going to go with CHerry or Pecan this year. I finished mine last year in the oven to crisp the skin because the MES doesn't get hot enough and when I did that I mopped it with a glaze of Honey & Maple. I might add some brown sugar to it this year just to thicken it a little more.
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Nov 2, 2017 20:43
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Larrymer posted:Curious how you guys do turkeys, I'm thinking of trying one next week. What wood would you suggest? E: Oops, thought I was in a different thread! Lawnie fucked around with this message at 22:32 on Nov 2, 2017 |
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Nov 2, 2017 22:12
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Trastion posted:I am going to be doing a smoked turkey again this year. Might even do two as this year will be even more people. Would there be any major risk of holding one in a cooler for a couple hours like I would a brisket or shoulder? This is basically what I do/have done for the past few years as I've got the MES smoker, but don't host the party. Smoke it, then wrap and pack it in a cooler. Before serving I pop it in the oven to crisp up the skin and reheat.
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Nov 3, 2017 02:40
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I spatchcocked and smoked a turkey last Thanksgiving and it was the best turkey I've ever had. Birds will dry out if you hold them too long or if they were overcooked before holding.
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Nov 3, 2017 02:47
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Tezcatlipoca posted:I spatchcocked and smoked a turkey last Thanksgiving and it was the best turkey I've ever had. Birds will dry out if you hold them too long or if they were overcooked before holding. Did the same last year, great results. Going to do the same this year. Used A-MAZE-N Pit Masters blend (cherry, hickory and maple). May brine it this time around.
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Nov 3, 2017 03:24
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Tezcatlipoca posted:I spatchcocked and smoked a turkey last Thanksgiving and it was the best turkey I've ever had. Birds will dry out if you hold them too long or if they were overcooked before holding. Do what I do and brine that bitch.
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Nov 3, 2017 03:56
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Brine the drat turkey. Being Canadian, and having to do 2 turkeys this year for our earlier Thanksgiving, I did both a dry brine and a wet brine (2 different meals/families). Turkeys - 14lbs, fresh/never frozen. Dry brine: Better flavour, moisture level was "this is great turkey". Method was to spread coarse kosher salt under the skin and in the cavity for 48 hours in advance of cooking, then take it out and cook it. It's easy to do, so no excuses not to. Wet brine: Better flavour, maximum moisture, and everyone going "best turkey ever". Method was to boil water, salt, other spices (juniper, brown sugar, bay leaves, sage, other stuff laying around - google recipes) to dissolve it - then cool it, and finally then submerge the turkey in it for 24 hours in the fridge. And "submerge" meant I used the extra large freezer ziplock bags, which just perfectly hold a 14lb turkey so you don't need huge amounts of liquid. After 24 hours, take it out, rinse it, and put it back in the freezer to dry out for another 24 hours or you get soggy skin. (Pro chef tip I was given: use a hair dryer on no-heat if you want to dry out the skin fast) Now here's an interesting tidbit about wet brining a turkey. Your cooking times become waaay shorter (like 25% shorter). Best I can guess is that the extra moisture allows heat to travel through the muscles much more quickly. So don't panic when the temperature probe looks to go nuts/fast.
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Nov 3, 2017 03:59
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Dr. Gitmo Moneyson posted:Do what I do and brine that bitch. I didn't say my turkey was dry, I said it can get dry. Brining won't change that. Wet brining is way too much work for almost no benefit.
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Nov 3, 2017 13:13
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Tezcatlipoca posted:I spatchcocked and smoked a turkey last Thanksgiving and it was the best turkey I've ever had. Birds will dry out if you hold them too long or if they were overcooked before holding. This is what I’ve done the last two years and will do again this year. Last year I also butterballed it and it was even more amazing. I freaking love turkey.
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Nov 3, 2017 16:04
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Dr. Pangloss posted:I also butterballed it Do you mean you bought an actual Butterball brand turkey? or did you do something to it with butter? I thought about doing the spatchcock thing but think that would make it even harder to fit in my MES40. Since I am doing 2 this year it looks like I might try one each way. How long do you smoke for if it is spatchcocked? I assume it is less time but my 22lb bird last year took around 3.5 to 4 hours.
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Nov 3, 2017 17:37
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Trastion posted:Do you mean you bought an actual Butterball brand turkey? or did you do something to it with butter? Ha, no, I didn't buy a butterball brand. I injected the turkey with melted butter / olive oil mixed 50/50 (so that it stayed liquid long enough to actually be injected). That, plus spatchcocking the turkey, means that you get super juicy turkey inside and nice crackling skin on the outside. I did a 19.5lb turkey last year and it was done in around 2 hours, maybe two and a half. EDIT: I actually did two turkeys last year for this reason: when smoking a turkey, you don't get the amazing drippings you do when roasting it in the oven. So, one was smoked and the other was done in the oven so I could make some awesome gravy. The second one was only like 12lbs, though. This year I'm only doing one, though, because it's a helluva lot of work to do both, even if that gravy is crazy good. Dr. Pangloss fucked around with this message at 18:02 on Nov 3, 2017 |
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Nov 3, 2017 18:00
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It took maybe 2.5 hours for a 12 lbs bird at 325.
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Nov 3, 2017 18:33
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Dr. Pangloss posted:Ha, no, I didn't buy a butterball brand. I injected the turkey with melted butter / olive oil mixed 50/50 (so that it stayed liquid long enough to actually be injected). That, plus spatchcocking the turkey, means that you get super juicy turkey inside and nice crackling skin on the outside. I had plenty of drippings to make a big pan of smoked turkey gravy last year. It was great.
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Nov 3, 2017 19:30
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Trastion posted:I had plenty of drippings to make a big pan of smoked turkey gravy last year. It was great. How’d you catch them? I tried two years ago with an aluminum pan, but they all burned up since I couldn’t really access the lower level.
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Nov 3, 2017 23:52
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Dr. Pangloss posted:How’d you catch them? I tried two years ago with an aluminum pan, but they all burned up since I couldn’t really access the lower level. Put water in the pan you dope. Then you just boil it away and have smoky jus. Add whatever flavorings you want to the water. I did lamb ribs with a pan of red wine, lemons, parsley, basil and garlic. I took it out, strained it, reduced it and used that to glaze them at the end and on the side. I also do a similar thing with pork shoulder for carnitas. Tezcatlipoca fucked around with this message at 01:09 on Nov 4, 2017 |
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Nov 4, 2017 01:05
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Tezcatlipoca posted:Put water in the pan you dope. Then you just boil it away and have smoky jus. Add whatever flavorings you want to the water. I did lamb ribs with a pan of red wine, lemons, parsley, basil and garlic. I took it out, strained it, reduced it and used that to glaze them at the end and on the side. I also do a similar thing with pork shoulder for carnitas. I’ve done that for low and slow, but with a spatchcock Turkey at 450-475 degrees it’s hard to keep it up. Plus, I’m on a Weber grill, not a true smoker, so opening up to top off the water on the lower level is a bit more involved than it would be otherwise.
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Nov 4, 2017 01:45
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Cook it at a lower temperature.
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Nov 4, 2017 02:10
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Tezcatlipoca posted:Cook it at a lower temperature. Kinda defeats the point of spatchcocking it.
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Nov 4, 2017 02:23
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That's for even cooking so the breast doesn't dry out while the thighs are still raw. It just happens to speed up cooking. You're talking about grilling it.
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Nov 4, 2017 02:46
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Tezcatlipoca posted:That's for even cooking so the breast doesn't dry out while the thighs are still raw. It just happens to speed up cooking. You're talking about grilling it. Nope, definitely not grilling a 20lb turkey.
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Nov 4, 2017 14:31
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Okay, you're roasting it in a charcoal oven. Whatever you want to call it 450-475 is too drat high.
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Nov 4, 2017 15:18
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Tezcatlipoca posted:Okay, you're roasting it in a charcoal oven. Whatever you want to call it 450-475 is too drat high. so, I’m dumb. I was referencing my notes and had my oven/chicken and grill/turkey times and temps mixed up. 2.5 hours at 275. That’s what I get for shooting from the hip. Guess I’ll just double the water in the pan? Sorry for the back and forth due to my confusion. Dr. Pangloss fucked around with this message at 16:54 on Nov 4, 2017 |
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Nov 4, 2017 16:44
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I usually have a 9"x13" halfway full of water but your mileage may vary. I was thinking there is no way you're cooking a spatchcocked turkey that high for that long and not having horribly dry meat. I've argued more fervently while being vastly more wrong so it's all good. Here is a brisket I am smoking and some dogs who are helping.   
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Nov 4, 2017 19:14
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Larrymer posted:Curious how you guys do turkeys, I'm thinking of trying one next week. What wood would you suggest?
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Nov 6, 2017 01:11
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Tezcatlipoca posted:I usually have a 9"x13" halfway full of water but your mileage may vary. I am a little worried here. You say "A brisket" and show 2 pictures I would think are brisket. Then say "SOME dogs" and show a single picture of A dog. I hope that second picture isn't the other dog... Dr. Pangloss posted:How’d you catch them? I tried two years ago with an aluminum pan, but they all burned up since I couldn’t really access the lower level. I used a foil pan with some water in it as others have said. Also I was not doing Spatchcocked, it was a full regular bird standing up on a "beer can" stand.
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Nov 6, 2017 16:01
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I think I'm going to get a dog and name it Brisket.
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Nov 6, 2017 16:10
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Trastion posted:I am a little worried here. You say "A brisket" and show 2 pictures I would think are brisket. Then say "SOME dogs" and show a single picture of A dog. I hope that second picture isn't the other dog... The background in the 2nd picture has the other one 
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Nov 6, 2017 17:03
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Has anyone used any cold smoker accessories with a Weber Smokey Mountain with any degree of success? Just looking to do cheeses and maybe some sausages at some point. I'm looking at a few on Amazon such as: Amazen Pellet Tube Smoker 12" https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_apa_SMoaAbBRE33K6 Or: A-MAZE-N Amazen Pellet Smoker with Pitmasters Choice Pellets, 5" L x 8" W https://www.amazon.com/dp/B00LLIQRZW/ref=cm_sw_r_cp_apa_RNoaAb7PNEG5W Thoughts?
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Nov 7, 2017 00:03
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I've used the second one you posted with my 18.5" WSM and it works well. I've done bacon, salt, and butter with it.
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Nov 7, 2017 00:17
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Anyone wanna recommend a dual probe thermometer that's under $30 that they've tested?
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Nov 7, 2017 09:26
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Steve Yun posted:Anyone wanna recommend a dual probe thermometer that's under $30 that they've tested? I got this one (https://www.ebay.com/i/142541949303?rt=nc) on Amazon last year on sale for around $30. It's been great and I love the wireless functionality. It doesn't appear to be offered on Amazon anymore, so getting it at the same price might be an issue. If you can, though, you can buy with confidence.
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Nov 7, 2017 15:56
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