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McSpankWich posted:Is it going to be alright though? Are you sure? Totally reversed it and i learned something thnx.
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Oct 14, 2014 20:49
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Woof! Woof! posted:Totally reversed it and i learned something thnx. But alas you didn't learn when to stop? Back on topic: here's some ribs I smoked earlier this year. They tasted awesome, didn't fall off the bone and were tender. Who'da thunk it?  Discussion point: do you like your ribs sauced and glazed, or dry? I prefer mine sweet and sticky, 'cos I get a sweet tooth! Bonus points: any special tips for home made sauces other than the AmazingRibs stuff on the internet? Jamsta fucked around with this message at 23:09 on Oct 14, 2014 |
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Oct 14, 2014 23:06
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Dry ribs, none of that overcooked fall off the bone poo poo, no beans in my chili. Come at me.
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Oct 15, 2014 00:24
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Jamsta posted:alas Alas
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Oct 15, 2014 00:58
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Digital_Jesus posted:no beans in my chili. We are indeed a rare breed
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Oct 15, 2014 09:10
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sellouts posted:We are indeed a rare breed I prefer baked beans (haricot) rather than pinto or kidney in chili. For shame
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Oct 15, 2014 09:48
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BraveUlysses posted:Is that for really high quality meat? cause that's only 9 something dollars a pound which is in the price range of premium brisket here in the US. I don't think we get the same meat grading methods in the UK that you guys do. We don't have select, prime, etc etc. You just ask for brisket in a store and the only offering is "yes this is a brisket", you can either buy that or leave it. You can still go and buy like angus beef (although brisket is not popular here so good luck finding angus brisket outside of specialist butchers) but its still not quality graded Edit: Just googled for a local butchers, called one and they will actually do me a whole 12Lbs brisket (and not all rolled up like the weird UK ones) for £7.50/kg equivalent to $5.40/lb. This is awesome and possibly a record UK brisket price. Ahdinko fucked around with this message at 15:36 on Oct 15, 2014 |
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Oct 15, 2014 15:12
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Funny thing I've noticed a lot of stores doing in the US is selling ungraded meat. Apparently select/prime/choice grading is optional so if you buy it from a place that doesn't grade it you can stick whatever superlatives you want on the label.
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Oct 15, 2014 15:20
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revmoo posted:Funny thing I've noticed a lot of stores doing in the US is selling ungraded meat. Apparently select/prime/choice grading is optional so if you buy it from a place that doesn't grade it you can stick whatever superlatives you want on the label. I've noticed this too--Kroger owns two chains in my area and they sell "angus" beef so there's no grading. Consequently, it's expensive and the quality doesn't seem to be a good value for the price.
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Oct 15, 2014 15:47
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BraveUlysses posted:I've noticed this too--Kroger owns two chains in my area and they sell "angus" beef so there's no grading. Certified Angus Beef has it's own grade, for better or worse, it is indeed consistent. http://www.certifiedangusbeef.com/brand/specs.php I don't find Angus to ever be of too low a grade, for grocery store meat.
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Oct 15, 2014 16:10
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Woof! Woof! posted:Certified Angus Beef has it's own grade, for better or worse, it is indeed consistent. I'll buy it sometimes, it's just too expensive vs the better options I have near me.
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Oct 15, 2014 16:25
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Ahdinko posted:Edit: Just googled for a local butchers, called one and they will actually do me a whole 12Lbs brisket (and not all rolled up like the weird UK ones) for £7.50/kg equivalent to $5.40/lb. This is awesome and possibly a record UK brisket price. Nice - where abouts in the UK?
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Oct 15, 2014 16:32
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In Hertfordshire
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Oct 15, 2014 17:03
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Ahdinko posted:In Hertfordshire Snap, can you post the name?
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Oct 15, 2014 20:51
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I was thinking about this before when doing my Cook Or Die, can you smoke a potato? And have it taste good? Google brings questionable results.
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Oct 15, 2014 22:05
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I'm gross and disgusting. I cooked ribs in my WSM and left the water in there....for a while. It's gross. How can I get this back into fighting shape? I'm thinking oven cleaner then a bleach soak? Will oven cleaner take the finish off the inside of the water cauldron?
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Oct 15, 2014 22:27
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Ron Jeremy posted:I'm gross and disgusting. I've done this before. I just hosed it out though, didn't kill anyone the next time I used it. If your wsm has been used enough then the water pan should be super greased up to the point where nothing will stick, including moldy nasties. I'll occasionally uncover it after the winter and find it all infested with mold. The hose takes care of it quickly enough.
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Oct 15, 2014 22:35
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Ron Jeremy posted:I'm gross and disgusting. Yeah no need for craziness, just wash the crap off. I spray the grill with vinegar, let it sit for a couple of min, then go to town with a steel brush. I'll wipe down the inside with vinegar too, just to get any dry mold off. Clean your grill after you use it!
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Oct 15, 2014 22:51
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If anything off happens to the interior of my smoker I clean it with a wire brush and then burn a full load of charcoal with all vents open.
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Oct 15, 2014 23:06
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Ron Jeremy posted:I'm gross and disgusting. Pressure washer, then use sand instead of water in the pan. Cover it with foil so that it doesn't get icky.
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Oct 16, 2014 03:45
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Jamsta posted:Snap, can you post the name? Hello fellow Hertfordshire goon! You realise that now we have found other people who do meat smoking in this country, this nearby, we need to swap meats or something They're in Stevenage, they have a shop in the indoor market and a warehouse unit in the old town. They're open on Saturday too and said I can come and pick up the whole brisket straight from their unit http://www.hurrensbutchers.co.uk/ Ahdinko fucked around with this message at 10:41 on Oct 16, 2014 |
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Oct 16, 2014 09:08
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My pastrami is air drying in the fridge overnight. Looks like a blobfish.
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Oct 16, 2014 10:08
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Ahdinko posted:Hello fellow Hertfordshire goon! You realise that now we have found other people who do meat smoking in this country, this nearby, we need to swap meats or something Thanks for that - sounds good. I actually have a large field where I smoke when the weathers good - could arrange a BBQ smoke off next year when it warms up again.
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Oct 16, 2014 12:11
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You smoke in a field? Where abouts is it? You can PM me about if youd rather not put your info on a thread I'm up for a smoke off though so you're on. Ahdinko fucked around with this message at 12:54 on Oct 16, 2014 |
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Oct 16, 2014 12:49
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Now that the weather is getting better here I finally shelled out for a new smoker to go along with my cheap offset. I was looking at the WSM but the 18.5" is $700 here! Ended up getting a ProQ Excel 20 and hanging out for it to arrive and to fire it up. Now I just need to try and track down a new wireless probe setup, I was looking at the Maverick ET-733 but can't find any locally here in Aus, is there any better ones in that sort of price range or should I just import one?
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Oct 19, 2014 00:14
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Digital_Jesus posted:Dry ribs, none of that overcooked fall off the bone poo poo, no beans in my chili. Yes, yes, and yes. Chili with beans is just soup.
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Oct 19, 2014 20:35
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DJCobol posted:Yes, yes, and yes. Chili with beans is just soup. You have violated the DMZ
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Oct 20, 2014 16:54
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DJCobol posted:Yes, yes, and yes. Chili with beans is just soup. Nothing to see here people just move along, ignore this completely it isn't worth it.
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Oct 20, 2014 17:12
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Does anybody have a better way to store smoked cheese? I wrap mine in paper towels and stick it in a ziploc freezer bag, and then put it in the fridge for a week or two to mellow before eating it; but after 4-6 weeks, it takes on a bit of a plasticy taste. I tried to find something else to put it in, but I don't have a whole lot of other things that will hold three 2lb blocks of cheese... Maybe I should just eat it faster? Also, my brisket has been sitting in its pastrami brine for like two weeks now...work and weather have been very uncooperative, and there's no sign that it's going to get any better. Which reminds me, I have a bunch of flounder filets sitting in the freezer waiting to be brined and smoked...
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Oct 21, 2014 03:02
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BLARGHLE posted:Does anybody have a better way to store smoked cheese? I wrap mine in paper towels and stick it in a ziploc freezer bag, and then put it in the fridge for a week or two to mellow before eating it; but after 4-6 weeks, it takes on a bit of a plasticy taste. If you're making that much you way want to consider buying parchment paper. You could wrap the cheese in that stuff, no plastic required. Edit: http://www.thekitchn.com/how-to-store-cheese-what-to-do-100285
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Oct 21, 2014 03:09
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davey4283 posted:If you're making that much you way want to consider buying parchment paper. You could wrap the cheese in that stuff, no plastic required. I'm pretty sure I have parchment or wax paper up in the cabinet. Aside from the plasticy taste, it seems to last forever. Except for provolone, but it doesn't seem to really benefit from smoking anyway.
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Oct 21, 2014 03:39
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I vacuum seal it in the waffle-textured polyethylene bags and I don't notice a plastic taste even after 6 months
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Oct 21, 2014 04:00
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Hed posted:waffle-textured polyethylene bags I don't know what these are, but okay
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Oct 21, 2014 07:28
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Foodsaver bags.
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Oct 21, 2014 07:29
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Chemmy posted:Foodsaver bags. Well then why couldn't he just say so? I don't have a Foodsaver.
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Oct 21, 2014 08:34
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BLARGHLE posted:Well then why couldn't he just say so? If you Q and you don't have a Foodsaver you're doing yourself a disservice. Make twice as much as normal then freeze half for when you need your fix. The other day I had some pulled pork that I froze back in 2013. It was fantastic.
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Oct 21, 2014 10:53
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Canuckistan posted:If you Q and you don't have a Foodsaver you're doing yourself a disservice. Make twice as much as normal then freeze half for when you need your fix. Anything I barbeque gets eaten or cooked into other dishes within the next couple of weeks, so there's no need to freeze any. Cheese being the exception, obviously. Also, we have a tiny little freezer, and no room/money for a bigger/extra one.
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Oct 23, 2014 00:53
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Got asked to cook BBQ for a gathering of about 40 people, so I'm doing pulled pork and drumsticks. It's about sixteen lbs of pork and four dozen drumsticks, so things are getting a bit crowded. Only the pulled pork and drumsticks are for the event. The pork bellies are for American-style bacon, which you can't get here. The silverside is for sammiches.
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Oct 23, 2014 04:32
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Trig Discipline posted:Got asked to cook BBQ for a gathering of about 40 people, so I'm doing pulled pork and drumsticks. It's about sixteen lbs of pork and four dozen drumsticks, so things are getting a bit crowded. You're still in Aus right? Where'd you get the smoker and how much was it? I've got a friend who's looking for one.
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Oct 23, 2014 04:35
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Stringent posted:You're still in Aus right? Where'd you get the smoker and how much was it? I've got a friend who's looking for one. I am indeed! I got it at Barbecues Galore, and oddly enough they call it a Texas style smoker. It cost about $400 if I remember correctly. Honestly the build quality is about what you'd get from the comparable $200 Brinkmann model, but that's just Australia for you. It's hard to find smoking wood in decent quantities here, but fellow goon and meat enthusiast Air Force Bake Sale hooked up a deal with a local apple orchard to get us large lots of wood for a pretty decent price. Can't remember the exact figure, but it was something like $2 or $3 per kilo.
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Oct 23, 2014 04:38
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