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My dog made better BBQ than Gitmo 24 hour sous vide and 4 hour smoke, used Carolina Cooker dry rub, but can't seem to find it online to link. A+ delicious stuff.   
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Jun 2, 2018 04:05
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| # ? May 23, 2024 22:54 |
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And just think, if you had spent $1000 more on your grill, you could have gotten the bottom of that pork blacker than the coal you used to smoke it
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Jun 2, 2018 04:14
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Bottom Liner posted:My dog made better BBQ than Gitmo Nice dog, tan and bbq
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Jun 2, 2018 04:43
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That meat was obviously not prepared by that dog as it has no bark.
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Jun 2, 2018 04:48
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that pic was only an hour into the smoke when I added the brats, I apologize for my trigger happy photo. I may or may not have eaten a lot of the bark while shredding...
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Jun 2, 2018 06:17
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It happens to the best of us... (every time)
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Jun 2, 2018 09:38
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What a jerk! 7lb pork butt in a 4 day jerk marinade (using 7 scotch bonnets)  Into the smoker it goes using pimento wood chips (and some generic maple pellets too) on the AMPS.  edit: fixed images. unknown fucked around with this message at 13:51 on Jun 2, 2018 |
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Jun 2, 2018 13:47
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unknown posted:What a jerk! You need to link the image (i.imgur.com/something.jpg), not the page, if using an [img] tag.
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Jun 2, 2018 13:51
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That sounds and looks delicious. What's the recipe? I want to make one.
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Jun 2, 2018 15:19
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RisqueBarber posted:Guys I cooked the best burger I've ever tried tonight. The Sweet and Spicy Jalapeno Bacon Burger: Hamburgers should not be taller than they are wide.
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Jun 2, 2018 15:24
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Hasselblad posted:Hamburgers should not be taller than they are wide. Tall burgers are an affliction.
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Jun 2, 2018 15:38
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Casu Marzu posted:Tall burgers are an affliction. Finally, something we can all agree on.
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Jun 2, 2018 15:52
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It is compensation for lack of taste.
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Jun 2, 2018 16:57
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Yeah I smashed it down after that pic
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Jun 2, 2018 18:08
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Hasselblad posted:It is compensation for lack of taste. This is dumb and the burger looks fine.
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Jun 2, 2018 18:09
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Tezcatlipoca posted:This is dumb and the
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Jun 2, 2018 18:19
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I too am prejudiced against tall burgerz but I'd also eat the gently caress out of that burg
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Jun 2, 2018 18:48
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QuarkMartial posted:That sounds and looks delicious. What's the recipe? I want to make one. I've posted a couple of times before in this thread: Here's the latest one. https://forums.somethingawful.com/showthread.php?threadid=3460953&pagenumber=164&perpage=40#post471569377 unknown fucked around with this message at 21:14 on Jun 2, 2018 |
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Jun 2, 2018 21:11
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McSpankWich posted:I have bad news, those lengthwise incisions you cut into the back of the ribs are actually on the front of the ribs. Is the silverskin the same thing as the membrane? Because I had the butcher remove the membrane at the store. Like I said earlier, I had my dad make those incisions while I was setting up the grill and he didn’t do it the way I told him to. I’ll be honest though, part of the reason I asked him to do that was because... the wording of that step in the recipe confused me. The exact text from the recipe said... quote:2. With the racks of ribs meat side down, use the tip of a sharp paring knife to make shallow lengthwise incisions on either side of the rib bones (close to the bones). This step makes it easier to remove the bones once the bones are cooked. I’m really mad at myself about how loving bad I burned those ribs. I would’ve removed them from the grill a lot sooner, but I was hoping leaving them on longer would help loosen up the bones. Now I know better. For the record, my last time making ribs before this was two years ago when I did St. Louis ribs on my MES, and those came out great. My only problem there was I had to skip the grill step because the bones fell out when I took the ribs out of the foil (and because the MES only goes up to 275° anyway). Trastion posted:I have never once sliced the bone side or the top of my ribs... Granted I do remove the silver skin if it is not already removed by the butcher. My dad was the one who prepared the veggie skewers. I would’ve left them on longer, but I needed the space to spray flare-ups. I also wanted to get them off before I added the sauce. That olive oil idea is a good one. I’ll have to do that next time.
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Jun 3, 2018 01:03
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Anyway I’m putting an 8 lb pork butt on the Egg at 1 AM. Gonna rub it with a storebought rub from a local barbecue place. I promise I’ll post fewer pics this time.
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Jun 3, 2018 01:09
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Jesus Christ man, no one is mad about the amount of pics. We’re mad about that crime against meat.
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Jun 3, 2018 01:13
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How could you not figure out where to cut the ribs to make it easier to remove the bones later?? Why would you cut them transverse to the bone?????? Man, you’re such a good troll. Extremely, extremely committed.
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Jun 3, 2018 02:12
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Still trying to figure out how he's managing to take these photos under water.
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Jun 3, 2018 03:12
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I have a serious question: are you thirteen years old? You seem like you make decisions the same way a thirteen year old would. Also you couldn't buy that pork butt when your dad first got the egg, and it seems like you have to do whatever your dad tells you. If you are an adult, are you developmentally disabled? If so, I apologize for all of the mean things I thought and said.
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Jun 3, 2018 04:14
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Ahhhhhhhh and he has an Egg?!
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Jun 3, 2018 04:22
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Dr. Gitmo Moneyson posted:Something about abusing meat Gitmo, gently caress the haters. You do you bro. Keep at it, and I wouldn't get into all that esoteric poo poo you see in recipes online. Just work on the basics for now. Practice makes perfect.
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Jun 3, 2018 04:33
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Dr. Gitmo Moneyson posted:^^^ I think that was the first video I watched to set it up, but his looks a little bit different from mine. Dude has an egg and every shortcut accessory and is either the world's most dedicated troll or the world's most incompetent cook. Either way I'm impressed
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Jun 3, 2018 04:36
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Pork butt has been on since 2 AM. Two questions. 1. When does it stop absorbing smoke? i.e. When can I stop adding wood? 2. The temperature probe is reading 157° after only 5 1/2 hours, which seems high (the pit temp has only been 225° from the start). Do I need to move it? I. M. Gei fucked around with this message at 13:47 on Jun 3, 2018 |
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Jun 3, 2018 13:44
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you can stop adding wood just leave it alone
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Jun 3, 2018 13:48
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In terms of smoke, what difference should I expect between 6oz at start and 3oz/3oz an hour apart? Say 225F, ribs or pork butt.
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Jun 3, 2018 14:01
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Dr. Gitmo Moneyson posted:Pork butt has been on since 2 AM. Two questions. Yes, stop adding wood, stop doing anything. Just leave it. As a long time lurker here- If you’re trolling, man, this is barely even believable anymore. You have an Egg with like every accessory available, yet you can’t figure out how to smoke one of the most forgiving cuts ever?
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Jun 3, 2018 14:02
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Deathwing posted:You have an Egg with like every accessory available, yet you can’t figure out how to smoke one of the most forgiving cuts ever? This is weird to me too. I have an Egg and some gadgets, and pork butt is basically up there with microwaving a frozen dinner. Ribs are 20% harder because you have to learn how to tell if they’re done, but there are so many ways even if just “run out the 3-2-1 clock”. I think you’re over thinking it, gitmo. Let the probe sit until it registers the final temp (enjoy the plateau), then check with instant read to find any cooler spot to move the probe to. Let that sit unmolested until it hits temp, and repeat until the whole thing is at temp. Between putting it on and first measurement at target temp you should be doing nothing but occasionally checking the pit temp to reassure yourself that the gadgets are doing their jobs.
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Jun 3, 2018 14:16
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Made some pulled pork sliders. Don't worry, I smashed them real flat for extra taste.
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Jun 3, 2018 14:30
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Hasselblad posted:When you guys are looking for pork belly, are you trying for a decent amount of meat compared to fat, or...? I think I have been trying for too much meat in the belly, leading to somewhat tough results. (as bacon) I try to buy the one with the most meat, and there's still a shitload of fat. Turns out fine, I think.
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Jun 3, 2018 20:51
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unknown posted:I've posted a couple of times before in this thread: Here's the latest one. Hey, thanks. I finally managed to read this. I've been wanting to make ribs, which my wife doesn't like, so I think I might use it on some ribs. How necessary is the pestle? I don't have one, and my coffee grinder is a bitch to clean, so I won't use that either. For what it's worth I do have a food processor
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Jun 3, 2018 21:32
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First step is to score the ribs in a food processor. Then marinate in some $1.29 bottle of Kraft dressing.
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Jun 3, 2018 21:42
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C-Bangin' it 
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Pork butt is at 190° according to my probe. It’s an 8 lb butt and it’s been on for 14 hours. What temperature does the stall on a pork butt normally happen at?
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Jun 3, 2018 22:07
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From earlier in the thread, but around 160-170 depending on how warm you're cooking and the humidity of the environment (outside and in your smoker). Note the green curves flatten for like 6-7 hours then start to rise again as heat transfer dominates the evaporative cooling effect (i.e. the bark has dried out):
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Jun 3, 2018 23:02
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Dr. Gitmo Moneyson posted:Pork butt is at 190° according to my probe. It’s an 8 lb butt and it’s been on for 14 hours. What temperature does the stall on a pork butt normally happen at? 350* for 10 hours.
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Jun 3, 2018 23:05
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| # ? May 23, 2024 22:54 |
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Pulled it at 195°, after 15.5 hours at 225°. Before-shot at 2 AM.  When I pulled it around 5:30 PM.  Pulled/shredded, after it was loosely wrapped in foil for 20 minutes. We didn’t pull it very much because we were hungry, and also  . The rub is a store-bought rub from a local barbecue place. It’s super moist and super good, although I’m a little sad at what looks to me like a lack of smoke ring compared to some of the pics I’ve seen in this thread. The folks love it and want me to make it again. P.S. NO I DID NOT MARINATE OR INJECT IT.
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Jun 4, 2018 01:08
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