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Murgos posted:Someone please save me an afternoon of googling and watching lovely youtube videos. If you're going to be smoke them.. you want to put the heat on higher at some point and get them crispy or you'll get rubbery wings.
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Jun 29, 2018 15:34
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Colostomy Bag posted:As others have stated, makes perfect sense. Hell we would welcome smoking a Stouffer's frozen lasagna. If not that's aldi lasagna does. P sure their family size regular and vegetarian ones come in foil
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Jul 12, 2018 20:34
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Are you going low and slow or going to cook at like 300 from frozen Once it's thawed I'd say start with the mesquite and then switch to apple for the rest of if you are just going to be light it all at the same time 25/75 mix?
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Jul 12, 2018 21:02
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Colostomy Bag posted:Great Scott, due to popular demand I present the lasagna money shot after coming off the smoker: But.. But how did this taste?
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Aug 7, 2018 18:24
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Is there a specific reason for the 40"? I have a 30" and haven't had an issue with its size.. the 40" does have a better element to keep up with temps in the cold. The front window doesn't do poo poo after the first.2 smokes.. and it can be had for 177 or sometimes even cheaper like 149..
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Aug 8, 2018 21:11
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Still haven't heard.how the lasagna tasted
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Aug 10, 2018 00:52
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Oh I guess I missed it my bad I suck at reading.
tater_salad fucked around with this message at 17:20 on Aug 10, 2018 |
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Aug 10, 2018 14:48
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Doing 4 racks of 321 ribs. (3, 1.5, .5) ribs. Also going to toss some Bushes baked beans in the smoker for like the last .5.
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Sep 2, 2018 21:12
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Where'd you get that for $15. I'm paying $20 for 2 racks of ribs.
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Sep 3, 2018 13:29
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sorry no pics folks, maybe tomorrow for the leftovers.. I did 3/2/1 ribs for the second time. This time I modified the times a little. 3 @ 225 1.5 @ 225 w/ BBQ sauce and then a little bit of apple juice in the foil. .5 @ 275 Turned out really good.. no real bark, but were def not as dry as when I did 3/2/1 did 4 full racks, had 6 adults over and still have like 1-2 racks left everyone ate a quarter rack of ribs kuz there was lots of other stuff to eat so now I have some lunches for the next few days. Happy Labor day America.
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Sep 4, 2018 01:52
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TITTIEKISSER69 posted:Babby's first smoke is tomorrow morning! hey welcome to the world of smoking.. that ECB will eat a lot of charcoal, it's a great starter but you better have a full bag or 2 ready to go.. keep an eye on those temps, hopefully you have yourself a thermometer. It was my starter smoker as well. Works great as a small grill too.
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Sep 8, 2018 04:50
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Murgos posted:Tell him to let you know when he can tell when his pork butt is at temp while watching football in the living room. Or left it in when the temps were too hot kuz thermometers are for idiots.
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Sep 17, 2018 14:33
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This is an awesome deal.. too bad I live in an apartment... Only electric and or propane for me.
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Sep 25, 2018 17:04
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Wrong thread for sure
tater_salad fucked around with this message at 16:48 on Oct 17, 2018 |
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Oct 17, 2018 12:25
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Ummm the app is loving up.. I just posted this in the tinder thread even though I replied here..... Id recommend adding moisture of some kind I did a spiral cut ham on Easter it was dry but tasty.
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Oct 17, 2018 16:51
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Subjunctive posted:Which app? Awful app.. if read a thread click post and it would bring me back to the thread I was just in and post there.. no clue if this will end up in Forza thread or smoked buttholes.
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Oct 17, 2018 17:22
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Subjunctive posted:On iOS or Android? android.. it seems to have corrected itself. the only thing I can think of is I tapped both back and post at teh same time since they're close.
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Oct 18, 2018 02:27
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I feel like the thread title should be Slow Smoking Meat: Brisket takes longer.
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Oct 23, 2018 01:50
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You can get an cheapo instsntish read thermometer that's close to accurate for like good drat 10 bucks.. order it today and you should get it by Weds especially if you do 1 day shipping
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Nov 20, 2018 02:51
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Wacha.got there? Some pork.butt.. some ribs?
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Nov 24, 2018 18:04
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this is possible, aluminum pans aren't the greatest to cook tomatoes / tomato sauce due to the aciditiy, maybe try again with a "non-reactive" pan. I'm assuming it's not an anodized pan, you're just using the toss away aluminum pans which are probably leeching poo poo flavors into tomatoes that are being cooked for multiple hours in them. tater_salad fucked around with this message at 16:16 on Dec 17, 2018 |
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Dec 17, 2018 16:14
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Use the glaze / things to make sure it doesn't dry out
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Dec 22, 2018 12:58
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MES 30 is a great starting smoker. I haven't used mine in the winter yet this year but it works well in summer. It does have a hard time getting big slabs of meat (racks of ribs or full packer briskets) but you CAN cut meat in half. I had a group of people and ended up doing 3 racks of ribs in mine. I would agree with others that you don't get a fantastic smoke ring, but the food tastes great coming out of it, and it's so easy to use. Just put in meat, add wood and let it run. I generally add extra wood about every hour or so for a few hours since the hopper doesn't work. Plan on getting a decent probe thermometer too so you aren't opening and closing to get temps. I use a wireless one and it make life easy, I can see my meats temp while sitting cozily in the living room.
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Jan 7, 2019 14:15
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TheReverend posted:Final question, is this something you have to somewhat babysit? You can prety much let it go, If you want to let it sit you'd probably want to get the amazon pellet thing. They'll give you many hours of smoke. I get to work from home so I just set mine and toss wood in occasionally. I'd recommend trying some pulled pork on a weekend or something to make sure it's all working correctly. Colostomy Bag posted:Some MES have a meat probe and a remote, but the range is poo poo compared to something dedicated to the task. yeah but not the ~$100-$140 30" You're better going with a separate device.. I think some of the remote thermometers have a cloud connection so you can even monitor from work.
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Jan 7, 2019 16:12
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Doing a packer brisket in my 30 mes. So somewhere around maybe 10lbs. But I'm going to assume I need to cut it in half to fit. Parchment paper okay for the crutch? How much to should I expect 2 5ishlb chunks to take to smoke. (I'm adding another hour for a rest in a cooler). Can I have it done early and cooler rest for a few hrs? I've done "trimmed" smaller brisket (think they called it a roast) and they have taken longer than 1.5 to cook and last time it was a bit tough / dry but I'm assuming it had too much fat taken off of it.
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Jan 27, 2019 22:34
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Trimmed 2lbs of fat?
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Jan 27, 2019 23:46
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That's what I assumed but didn't want to assume.
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Jan 27, 2019 23:57
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Infinite Karma posted:Pork butts are usually that size, and don't usually have a fat cap. Are you thinking of pork belly? All the shoulder's I've bought are 7ish lbs and have a fat cap on the top. edit: but it appears that there are some that are also sold trimmed.  lookin' on the interewebs there's 2 different camps equally split between trim it or keep it. tater_salad fucked around with this message at 14:09 on Mar 5, 2019 |
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Mar 5, 2019 14:03
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To be fair mines usually got a bit more fat on it, they always bone in. I just grabbed a pic from the net since I haven't photographed a naked butt.. all my pics are post smoked or at least covered in rub.
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Mar 5, 2019 17:36
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Too much bark? Are you on drugs? Is this a code word for being kidnapped or some poo poo. I mean the words are all English but don't seem to make a sensible sentence. At 225 I expect my pork butt (fat cap bone in) to take about 2hrs per lb with no crutch. I rarely do a big rear end butt day of, although it impacts flavor / bark.. generally I make my shoulder the day before then toss in crock pot for a few hrs before serving. Many times I'm doing butts from 6am to 10pm. If you plan on serving smoked things for dinner. You're planning on getting your rear end up at 5am or earlier. If it's done early you can always shove it in cooler and rest... If it's not done you have hangry guests / significant others.o tater_salad fucked around with this message at 20:43 on Mar 9, 2019 |
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Mar 9, 2019 20:41
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I think butcher paper breaths a bit better but I used parchment paper for my last brisket and had no issues
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Mar 24, 2019 17:47
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^^ and a group of money. I dropped $100 for 12ish lbs of brisket last time I have a big brisket get together. Was tasty as hell and worth every penny... Mes 30 user here. Don't get the Bluetooth one.. get the black box one and spend the money on a good meat thermometer. You really don't need to do anything with the temp most of the time other than set to 225 and feed it chips every 1+2 hrs. tater_salad fucked around with this message at 14:39 on Mar 29, 2019 |
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Mar 29, 2019 14:34
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Expect 12 hours minimum for a pork butt. (I plan 15 at 225 without a crutch) They are big and hearty they will hold temp in a cooler for a long time. Better to have it early and in a collet than late and have to get taco Bell.
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Apr 11, 2019 14:59
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Hasselblad posted:gently caress electricity, lump for life. Electricity is great for us apartment dwellers. Also great if you want to have a life that not monitoring the coals and adding coals.
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Apr 12, 2019 23:36
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I love my generic silicone bbq gloves. Also for pork I usually just take the whole tack out and put on a Cookie sheet. Trying to lift a.l fully cooked butt is trouble. ↓↓ I'd argue I was on a keyboard not phone posting but what's the point. I always use gloves for BBWs tater_salad fucked around with this message at 14:51 on Apr 15, 2019 |
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Apr 15, 2019 14:31
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is there something wrong with cutting the ribs? I've always cut them in 1/2 for my MES can get 3-4 racks in that way
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Apr 15, 2019 17:20
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I'd love a good smoked wings method. I've done it 2x and they just end up dry.. they're okay but not worth it to me..
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Apr 17, 2019 15:14
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xsf421 posted:So my super secret smoked wings method: I think the marinating is the key there. I just pulled out of bag tossed on rub and smoked
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Apr 18, 2019 19:01
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Colostomy Bag posted:For US folks, what are you seeing for pork butt prices? My grocer has it for .79/lb (bone in)
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May 1, 2019 15:22
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| # ¿ May 14, 2024 13:20 |
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Yeah don't store then pull. Most often I do my butts the day before. Shred & cool on cookie sheet for a little bit then toss it in the fridge for the next day. Next day I fire up the crock pot and simmer it up.
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May 14, 2019 16:35
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