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Try a prime rib roast on that rotissierie. So good.
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Jul 12, 2019 01:28
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Canuckistan posted:Try a prime rib roast on that rotissierie. So good. I was legit thinking this for Christmas this year.
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Jul 12, 2019 01:32
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El Jebus posted:Yeah. My in-laws got me a rotissierie for my webers and I want to use it more than for the occasional chicken and turkey day. I figure if I tie it right then i shouldn't have a problem. I also got a new motor that can handle much higher weights (balanced of course) and thought why not give it a shot. Plus my wife's employees love when I makes them lunch. The only downside I can see is you would need a temp probe with a cable length of several miles. 
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Jul 12, 2019 02:14
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C-Bangin' it 
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Been working on my snack sticks game, and I guess this is the right thread. They spent 12 hours in the smoker, so, that's pretty freaking slow. Extra hot sticks smoked with apple and oak.  Collagen casings are so pretty, so consistent, and so unbelievably easy to work with, but goddamn do I not like the finished product nearly as much as sheep casings... Edit: If anyone has had any success with getting collagen casings to properly bind to filling, I am all ears!
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Jul 12, 2019 02:40
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Last night we grilled a chicken, not sure if this is grilling or bbq. At any rate it was good for chicken I guess. Unlike most people I can't stand moist chicken, I like it dry and this was made to other peoples preferences, it's why I seldom eat chicken. Today however I am setting up for some pulled pork and smoked baked beans. I have hardly ever used this injection syringe since I got it so I decided to inject the meat with some apple and lemon juice, see what that does. It's a 1.4 or 3lbs pork butt. This is live, smoker is getting up to heat as I type this.  Bacon for the beans  Beans and ingredients, don't really have a recipe other than I use wat less sugar than american recipes seem to.  Ready for the smoker:  Setting up  This is the minion method or something iirc   I think this is enough smoke, two cherry pieces and one hickory.  Just gonna go take out the pork and rub it with spices now. EDIT: On the smoker  I don't think I ever make pulled pork anymore, or anything on the smoker really, without having beans underneath to catch the drippings. Edit 2, and the kittens got some bacon I put aside, last night they got chicken leftovers, I think they're spoiled 
His Divine Shadow fucked around with this message at 10:10 on Jul 12, 2019 |
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Jul 12, 2019 09:32
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Doom Rooster posted:Been working on my snack sticks game, and I guess this is the right thread. They spent 12 hours in the smoker, so, that's pretty freaking slow. Extra hot sticks smoked with apple and oak. Recipe? That looks amazing. Love me sone snack sticks. I dont have a meat grinder but this might convince me to get attachment for my kitchen aid.
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Jul 12, 2019 13:17
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His Divine Shadow posted:Today however I am setting up for some pulled pork and smoked baked beans. I have hardly ever used this injection syringe since I got it so I decided to inject the meat with some apple and lemon juice, see what that does. It's a 1.4 or 3lbs pork butt. This is live, smoker is getting up to heat as I type this. I love your patio and workspace. That's amazing. So much room to work!
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Jul 12, 2019 13:36
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Thanks I spent a lot of time getting it the way I wanted it, still a work in progress. Off the smoker, I found had to reduce the beans more though. Eating them right now after having reduced on the stove and they are good. 
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Jul 12, 2019 17:52
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I forwarded it to my wife to put in my wishlist for the back yard. Have you thought about using a stainless steel countertop for easier cleaning?
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Jul 12, 2019 18:01
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Nah I like the concrete look, it's out in the open and gets rained on, practically self cleaning. At most I've hosed it off once or twice. I think I spend more time cleaning the stainless portion.
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Jul 12, 2019 18:15
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I made pizza dough last night and added too much yeast. I pounded it down and worked and tossed it, but after letting it come back to temp and topping it it grew some more and was 3x+ more dough than I needed probably. I heated the kamado to 700 after I opened it it went down to 500 or so. Put it on some parchment paper as the internet suggested and it burned instantly, I cut the black bottom off because plenty of dough left and re put it back until I was about to burn it again, still too doughy, oops live and learn. I precooked the toppings so next time I'll use much less dough and either high temp parchment or airgap another stone, (that I don't own yet)
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Jul 12, 2019 19:20
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Quaint Quail Quilt posted:I made pizza dough last night and added too much yeast. I pounded it down and worked and tossed it, but after letting it come back to temp and topping it it grew some more and was 3x+ more dough than I needed probably. I haven't made pizza on mine yet but what's the reason for cooking it at a high temp? I assumed just get it around 350 or so and cook it for about 15 minutes.
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Jul 12, 2019 20:01
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Stocked up on a few pork shoulders, .99c/lb 
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Jul 12, 2019 20:16
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Doom Rooster posted:Been working on my snack sticks game, and I guess this is the right thread. They spent 12 hours in the smoker, so, that's pretty freaking slow. Extra hot sticks smoked with apple and oak. Holy gently caress. I need to do beef jerky at some point.
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Jul 12, 2019 21:09
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wandler20 posted:I haven't made pizza on mine yet but what's the reason for cooking it at a high temp? I assumed just get it around 350 or so and cook it for about 15 minutes. Those fancy wood oven places do it at super high temp. You have to have all of your other factors right in order for it to work. Sometimes you just burn the cheese before the crust cooks enough, or you do the opposite. 350 is a bit low for pizza. 400-450 is what most conventional pizza places cook theirs at.
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Jul 12, 2019 21:34
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Tell me how this countertop setup was created. I must know.
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Jul 13, 2019 00:30
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I. M. Gei posted:Holy gently caress. Thanks! I freakin' love snack sticks, so making my own has been a blast, and tailoring to exactly what I like is great. Whooping Crabs posted:Recipe? That looks amazing. Love me sone snack sticks. I dont have a meat grinder but this might convince me to get attachment for my kitchen aid. Thank you! I'm out of town until the 20th, then back home. Will grab the recipe and send your way then. Meat grinder was something that I thought would just be pretty neat, but holy poo poo do I love it. I've made a bunch of amazing sausages, and it's completely changed my burger game. Check out recent posts in the burger thread for major burger porn.
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Jul 13, 2019 02:43
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VERTiG0 posted:Tell me how this countertop setup was created. I must know. I built the form and cast the slab in place then screeded the surface, then after the concrete had dried I tore down the form. It was a bad design in retrospect because of the back wall, made it super difficult to screed that portion of the plate because it was not free on all four sides. big PITA.   EDIT: Oh and the pulled pork isn't done until shredded, forgot that 
His Divine Shadow fucked around with this message at 07:41 on Jul 13, 2019 |
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Jul 13, 2019 06:09
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I like your boulder.
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Jul 13, 2019 08:36
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Does anyone have a recipe for smoked chicken thighs they like? I'm doing a pork shoulder tomorrow and want to throw some chicken thighs on at the end of the smoke, but haven't really found anything that really enticed me.
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Jul 13, 2019 19:17
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How many thighs you doing? Like has been said previously butt will be low and slow and the thighs need to be at higher temp.
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Jul 13, 2019 20:47
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wandler20 posted:I haven't made pizza on mine yet but what's the reason for cooking it at a high temp? I assumed just get it around 350 or so and cook it for about 15 minutes. The best pizza I've ever made was in a ~800 degree brick oven. It's pretty awesome when it only takes 90 seconds to cook.
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Jul 13, 2019 20:56
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Higher temps and throw on some of your favorite rub. Extra points if you brine the chicken first. If you do this, cut down on the salt in your rub.
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Jul 13, 2019 20:57
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Strictly speaking, this isn't fully grilling related, but do you guys have some magic bullet/~lifehack~ style tricks to marinating and grilling burgers? As an example, this Vietnamese grilled pork chops recipe on Serious Eats uses a quick baking soda bath before marinating the chops, which is incredibly effective at making the pork chops retain moisture despite having to stay on the grill long enough to get cooked through. I figured I'd try the same alkaline bath on burger patties but they almost disintegrated despite only being in there for 10 minutes. The end result wasn't that bad, actually, some smoke ring action:  I could probably simply have taken them off a bit sooner, we're not squeamish about pink meat.
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Jul 13, 2019 21:18
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Annath posted:I like your boulder. gently caress that, I want to live in the trampoline dome tent.
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Jul 14, 2019 01:29
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Dog Faced JoJo posted:Does anyone have a recipe for smoked chicken thighs they like? I'm doing a pork shoulder tomorrow and want to throw some chicken thighs on at the end of the smoke, but haven't really found anything that really enticed me. I’m phone posting but pretty sure I’ve posted my favorite in the thread if you would like to ? me Always a big hit with fam and friends.
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Jul 14, 2019 04:34
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Suburban Dad posted:gently caress that, I want to live in the trampoline dome tent. Sadly the trampoline dome tent is no more, it was destroyed twice in storms before we replaced it with a regular net. It was pretty loving sweet though.
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Jul 14, 2019 13:54
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Jan posted:Strictly speaking, this isn't fully grilling related, but do you guys have some magic bullet/~lifehack~ style tricks to marinating and grilling burgers? Why are you trying to marinate burgers?
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Jul 14, 2019 13:55
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Hed posted:I’m phone posting but pretty sure I’ve posted my favorite in the thread if you would like to ? me Couldn't find it, but decided to go with a variation of this: https://www.bbqdryrubs.com/smoked-chicken-thighs/ Trying to get crispy chicken skin is a lot more prep work than I'm willing to do, so I'll settle for "not bicycle tire" and rely on flavor. If it turns out edible I'll post pics, otherwise I'll just disappear and act like I never tried to smoke chicken thighs.
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Jul 14, 2019 14:00
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Dango Bango posted:Why are you trying to marinate burgers? I mean, why marinate anything? Though in this case it does seem like you could just mix the marinade in with the ground when making the patties...
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Jul 14, 2019 14:52
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Dango Bango posted:Why are you trying to marinate burgers? Worcestershire sauce burgers are tasty 
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Jul 14, 2019 15:54
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I. M. Gei posted:Worcestershire sauce burgers are tasty Sure, so mix some into the ground meat. You don’t need to soak the patties.
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Jul 14, 2019 16:10
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I. M. Gei posted:Worcestershire sauce burgers are tasty Haven't done that, but I like to mix a healthy dollop of black bean and garlic paste in my burgs before I make the patties.
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Jul 14, 2019 17:18
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Dango Bango posted:Why are you trying to marinate burgers? To see if it improves taste and texture? Did you even read what I said about baking soda marinade? 
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Jul 14, 2019 18:07
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Jan posted:To see if it improves taste and texture? Did you even read what I said about baking soda marinade? I’m intrigued by baking soda, but wondering why you don’t just mix it into the ground when making the patties. It would seem that you’d get perfect penetration (text me) and not have to deal with liquid reducing the structural integrity of the patty.
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Jul 14, 2019 18:30
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Subjunctive posted:I’m intrigued by baking soda, but wondering why you don’t just mix it into the ground when making the patties. It would seem that you’d get perfect penetration (text me) and not have to deal with liquid reducing the structural integrity of the patty. I'm worried that it would affect the taste. It's a small amount, but it's noticeable on pork chops if you don't rinse it well. But sure, I'll give it a try with one alkaline patty and one untreated one. 
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Jul 14, 2019 19:57
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Ah, I hadn’t thought about wanting to remove it. Could you effectively remove it from a marinated raw patty anyway? Eagerly awaiting your trip report!
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Jul 14, 2019 20:31
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Jan posted:Strictly speaking, this isn't fully grilling related, but do you guys have some magic bullet/~lifehack~ style tricks to marinating and grilling burgers? Why not just put the marinade into the burger mixture itself? Then freeze them in patty form prior to popping onto the grill? edit: you are talking about baking soda on a dense piece of meat as opposed to a ground patty with other ingredients. The latter you do not have to cook as long, so will retain the juices. To kerp burgers or meatloaf moist, soak bread chunks in milk and put that into the mixture.. Hasselblad fucked around with this message at 05:48 on Jul 15, 2019 |
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Jul 15, 2019 05:43
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Any decent tips for doing a brisket? I know next to nothing about them. I want to smoke one sometime this week or next, and I also want to make burnt ends with part of it. I have a good idea about how to do burnt ends, and I know that brisket really doesn't need much in the way of rub. What are the different cuts and what can I expect to find at Costco? E: I'm also hoping to snag a vacuum sealer for my birthday, so I can make a bunch and freeze leftovers for lunches this fall.
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Jul 15, 2019 20:22
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QuarkMartial posted:Any decent tips for doing a brisket? I know next to nothing about them. I want to smoke one sometime this week or next, and I also want to make burnt ends with part of it. I have a good idea about how to do burnt ends, and I know that brisket really doesn't need much in the way of rub. What are the different cuts and what can I expect to find at Costco? Being kinda lazy with this one but I would suggest watching these first and then come back with some specific questions. He doesn't talk about burnt ends, but he talks about the brisket cut in detail, shows how to trim it and shows a simple but liberal S+P rub. https://www.youtube.com/watch?v=VmTzdMHu5KU https://www.youtube.com/watch?v=pGZ39yYxeBk I'm not sure where you are, but in Texas, you can get prime packers from Costco for $3-4/lb. You'll need to trim them heavily... I think I usually trim off 2-3lbs. E: Get some pink butcher paper and use it instead of foil for the wrap: https://www.amazon.com/s?k=pink+butcher+paper&crid=1WTMOC90B3MRV&sprefix=massaman%2Caps%2C164&ref=nb_sb_ss_i_1_8.
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Jul 15, 2019 20:37
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