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Has anyone ever seen the option to get a tomahawk not frenched? I mean the best part is what you gnaw off the bone anyway soooo
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Jun 20, 2019 02:34
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i like nice words
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Jan posted:Our local grocery store started stocking beef back ribs and it feels like some sort of cheat code. They're ugh so good, like condensed little prime ribs. And yet they don't seem to be a popular cut compared to pork ribs, so this is what ~7$ got us:
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Jul 4, 2019 20:06
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I use a sharp knife to make a long shallow slit between ribs, then pull with a paper towel. That works pretty well when I bother. Tbh mostly I don't. I don't find it very noticeable.
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Aug 1, 2019 17:37
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It depends on what other food you have, but if the crew is a dozen BBQ-loving guys, I would figure more than half a pound each. Worst case, you have leftovers, which is amazing
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Oct 17, 2019 15:37
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Wait what? I thought helldumping was bringing in info from other forums/threads and involving third parties. atothesquiz repeats stuff I M Gei has frequently said himself in this same thread, and that's helldumping? Meanwhile I M Gei goes into a different thread to bring drama there and calls atothesquiz a piece of poo poo, and that's okay? e: lol apparently he edited it out after 2 hours so you wouldn't see it
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Nov 18, 2019 07:28
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Stew details please? I always get the whole rack and just eat around the cartilage
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Jul 5, 2020 01:39
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Penzey's Barbecue of the Americas. Ignore their suggestions, just cover ribs and pork shoulders with it. Their other rubs are good too, but Barbecue of the Americas 
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Jul 7, 2020 06:48
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Lawnie posted:This is super close to meathead’s Memphis dust recipe. I love penzey’s so I’m not saying don’t buy the premixed stuff, but I try to use their spices whenever I make up a batch of Memphis dust. Memphis dust: brown sugar, white sugar, sweet paprika, garlic powder, black pepper, ginger, onion, rosemary Barbecue of the Americas: salt, paprika, allspice, cayenne pepper, nutmeg, black pepper, thyme, ginger, white pepper, cinnamon I think even if you were to add sugar to BotA, they'd still have different flavor profiles. I agree using Penzey's to mix your own whatever is great, though! tater_salad posted:I use their BBQ 3000 and 3001 on lots of poo poo. 
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Jul 7, 2020 19:14
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As someone who lives in an apartment, I'm very interested in your adventures in stealth barbecue
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Jun 4, 2021 21:23
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ATK recommends salting and then letting it stand for 15 min first to cut way down on the external protein. Works well but I've only tried it for pan-seared, not hot smoked. https://www.delish.com/food-news/news/a52904/white-stuff-cooked-salmon-albumin/
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Jun 14, 2021 08:11
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I agree potatoes totally aren't weird as a side. Personally my favorite kind is mashed, red with the skins on and still a little lumpy, with herbs and garlic. If they're used to pommes purée, it would be different and American, although not sure whether in a good or bad way. Mashed reheat super well, but if you have time the day of, you could do whatever other kind you want. If you do baked potatoes, you can add pulled pork to them as a topping. Any fresh vegetable cooked until crisp-tender is another great side. The big one here is corn (maize) on the cob, but if it's not a thing there, fresh green beans or peas in the pod would be great. Just don't overcook them!
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Aug 27, 2021 20:26
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TITTIEKISSER69 posted:I haven't done it before, but I would season and reseal. Allows you the chance to add a splash of liquid smoke to the bag. life is killing me posted:I don’t really use liquid smoke, I imagine it could enhance smoke flavor though?
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Aug 29, 2021 06:40
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I agree I wouldn't do it, but if you want to try it, I would at least do ghee for much less water Absurdly decadent, but if you really want those notes, you could just make a brown butter sauce and pass it at the table
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Dec 26, 2021 20:50
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Flash Gordon Ramsay posted:But if it’s cryovacced it will smell like rear end when you first open it but that will dissipate. That’s just something that pork does in cryovac.
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Mar 3, 2022 11:14
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um excuse me posted:Tell me how it is. I want to buy it, but only if it's pretty much an offline version of Amazing Ribs
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Apr 3, 2022 01:54
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You can use paper towels to improve your grip when dragging them off. Honestly I also feel that they mostly disappear during cooking, so I've started leaving them. It makes sense you want everything flawless for a competition, but for myself on a Tuesday, eh, it's fine. e: this is for pork, I don't know about beef because $$$$ Anne Whateley fucked around with this message at 13:22 on Jun 11, 2022 |
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Jun 11, 2022 08:22
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Vacuum-sealed can have dates that far out. I'm hoping that's the case to even consider it
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Jul 12, 2022 02:32
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Yeah no, use it or freeze it by 7/17
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Jul 12, 2022 02:51
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There are a couple different kinds. My favorite kind are the ones that are basically just bone-in pork chops with half the eye. I cook 'em like pork chops
Anne Whateley fucked around with this message at 20:29 on Sep 7, 2022 |
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Sep 7, 2022 19:47
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Shooting Blanks posted:I think insurance companies are also making it more difficult/expensive to do fills vs. a Blue Rhino style swap. My family has a vacation home in rural NH, the local store was just acquired and they almost immediately changed from doing fills to swaps only - the stated reason was insurance. efb
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Sep 19, 2022 19:55
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I wouldn't do it for a pork butt, but pork ribs are so thin / have ao much surface area relative to mass that they should thaw quickly.
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Oct 23, 2022 20:46
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If that even a thing or is it just a way to tell your wife you need 3 more briskets for reasons
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Dec 5, 2022 09:28
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You can definitely do just s+p and love it, but paring it back beyond that seems unenjoyable for most people
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Dec 20, 2022 03:37
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Honestly anything that prevents me from spending $40/lb on restaurant barbecue seems like an unalloyed positive
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Dec 30, 2022 23:39
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Pork tenderloin never ever gets that cheap here. Loin maybe? Chicken is still usually cheaper — quarters as low as $0.70/lb, whole chickens $1/lb on sale. I guess if you’re really dedicated you would price out the bone weight
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Feb 22, 2023 20:43
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Totally a judgment call, but I would also go with grilling. Btw, for the low and slow step, give yourself a ton of time. Depends on the thickness, but it can easily take >2 hours. Not ideal if you have anyone sitting and staring at you at 8pm as you ruin the cookout
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May 23, 2023 22:17
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Tl;dr I’m invited to someone’s backyard to use their pellet smoker. This is probably a one-time deal. The star of the show that I’m making for that dinner will be ATK’s smoked chuck roast, which is absolutely amazing and I totally recommend. Bearing in mind the smoker will be 350° for a couple hours, what other bits and pieces can I throw in? Sides would be cool, but I’m really thinking of treats I can take home and spread out for a week. Like, I would absolutely love to do salmon, but I think the temp is too high for even hot smoked, right? What else? Anne Whateley fucked around with this message at 06:07 on Aug 21, 2023 |
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Aug 21, 2023 06:04
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Discussion Quorum posted:I'm scratching my head at that recipe. I tried it for the first time because I only had access to a gas grill (and a tank of propane), but it was great imo. Would totally recommend giving it a shot when chuck goes on sale near you. If anyone has access, this is the official link: https://www.americastestkitchen.com/recipes/9685-barbecued-chuck-roast It’s paywalled but there may be comments from other people who’ve made it Anne Whateley fucked around with this message at 22:45 on Aug 21, 2023 |
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Aug 21, 2023 22:40
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Change of plans caused by rain. Friend said “don’t bother coming over early to make it, I’ll just throw it in, and you just come in time for dinner” Friend did throw it in. Friend then pulled it out hours early because “she thought it was getting toward well-done” and served it ice-cold with all the texture of London broil Friend doesn’t deserve a smoker
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Aug 25, 2023 02:58
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MarcusSA posted:A meat thermometer would have prevented that.
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Aug 25, 2023 04:35
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The story only gets weirder. The chuck was supposed to be the centerpiece, but one person (thinks she) doesn’t like smoked meat. So she made dried-out oven ribs instead that were just supposed to be a backup for her. The chuck was served ice-cold cut into small bites in a cereal bowl. The ribs were straight from the oven and obviously everyone ate that instead. I think one other person had one bite of chuck. The good (I guess) news is that the host handed me all the chuck that wasn’t cut up, so like 4+ pounds, to take home. I don’t have smoker access, but I guess I could probably oven braise it like a normal pot roast to make it edible??
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Aug 25, 2023 18:02
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ZombieCrew posted:sir....Sir!.....SIR! 205 is overcooked! 203 is perfection.  The oven ribs were for another guest who wanted to join the barbecue vibes but who refuses to eat smoked meat. Her favorite food is bacon. Also a boomer
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Aug 26, 2023 07:23
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Do that chuck roast I posted awhile back? Higher temp lower time, lots of beefy goodness
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Sep 17, 2023 00:48
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Nobody suggested you share
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Sep 17, 2023 08:08
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Rescue Toaster posted:Has anyone smoked a whole turkey recently? Do you feel spatchcock is necessary? What about brining? I. M. Gei posted:I misremembered the temps and cooked it to 160° at 250° instead of 150° at 225°. So yeah, maybe a tad overcooked and a little under-cured (I may have underestimated the amount of liquid in my cure and not used enough Prague powder).
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Nov 4, 2023 08:53
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I’m going to be bothering this thread a lot more because I just got this cheap indoor smoker (manual here). Yes this is a sad imitation of the real thing, but I have an NYC apartment with no outdoor space, and I don’t have money or space for the sick GE indoor smoker, so here we are. If it can beat a bottle of liquid smoke, I’m happy. Early tests with fish have been delightful. I’m marinating jerk chicken kebabs. I’m thinking instead of hot smoking until done, which will yield a steamed texture, I can cold smoke them for some amount of time, then actually cook them under my oven broiler? How long should I smoke, maybe 30 minutes? I got this 8-pack of wood chips. These are super tiny chips designed for a cocktail smoker, so they’re smaller and combust faster than I want. Does anyone know of a source/type of chips that are more like a dime to a quarter in size? I really don’t want to get the regular giant bag and try to cut down the chips somehow (again, NYC apartment). Apparently pellets don’t work. Also, out of those eight woods, any suggestions which to pick for jerk chicken? I know pimento and allspice are traditional, but obviously not happening here. Maybe pecan? Anne Whateley fucked around with this message at 22:48 on Mar 8, 2024 |
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Mar 8, 2024 22:46
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Thanks! That size bag is great, but the issue is the size of the chips themselves. The device only has a very small area the chips need to fit into. I don’t know if there’s anything between cocktail smoking chips, which are like a grain of rice or a fingernail clipping (small enough to fit, but burn too fast), and regular chips that are maybe like 2x2” (won’t fit and I can’t really chop wood here).
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Mar 13, 2024 22:49
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Zarin posted:Seems like the largest ones (of what's left of this bag) are only about 50% larger than a Quarter, with most smaller than one:  It’s technically doable in my kitchen, but I don’t want to gently caress up my good knives on wood chips. Good news is I’m going to my parents’ house in a couple weeks, so I can mess with a bag of big chips there.
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Mar 14, 2024 02:53
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Device maker says not to, plus warnings from other users of the device. I think, like the tiny wood chips, they burn too fast and hot, so things get creosotey (which obviously happens easier anyway in this thing with no ventilation)
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Mar 14, 2024 17:41
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MadFriarAvelyn posted:I was redirected over here from the general questions thread.. Recently I bought a meat thermometer via my farm share and after reading the instructions for it I found out it has a terrible quirk where it will automatically turn itself off after ten minutes if the temp it is detecting is below 110 F. To me this makes it almost completely useless for doing the long low and slow roasts I bought it for. Can anyone here recommend a meat thermometer that won't just abandon a long roast after ten minutes?
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Mar 27, 2024 21:22
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