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McSpankWich posted:That picture is massive but I'm not mad about it I've never smoked one but you would want to smoke/cook it like a rib roast or some cuts of steak - just cooked to your temperature preference, such as medium rare.
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Oct 27, 2022 15:27
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HootTheOwl posted:Yes for exactly this reason. I just put on the bbq dust, put them in, and wait. They do end up a little dry if you leave them out, so I would consider wrapping them. If you’re smoking something without a lot of connective tissue there is no need to wrap as you should be cooking to around 140-145 Fahrenheit for beef. Nor should they be ‘soaking in their juices’ wtf.
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Oct 27, 2022 17:10
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Going to smoke a pork belly next week for the first time to put in some thanksgiving side dishes. I'm pretty excited!!!!!!!!!!!!!!!!!!!!
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Nov 19, 2022 22:18
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If you have a bucket or something put it in a water bath and change the water every hour or half hour
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Nov 22, 2022 17:00
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I just smoked a pork belly but didn’t cure it. Along with ‘Butt Rub’ rub I added some brown sugar. Dang it was delicious. I’ll be smoking more of those for sure.
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Nov 25, 2022 11:44
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HootTheOwl posted:I'm going to smoke a pot roast, the seasoning turned into a paste last time I did it so I'm going to take advice I’m curious as to what the rub was if it turned to paste. You can’t go wrong with treating it like a brisket and just salt + pepper, maybe some Lawry’s.
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Nov 29, 2022 06:17
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The controller on my MES stopped working after about a year. I never used the wood chip tray, only smoke tube. It worked just fine for what it was. I think I got it on sale for like $80 or something.
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Dec 2, 2022 15:55
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Dango Bango posted:I picked up some boneless beef chuck ribs yesterday because the marbling straight up looked like wagyu despite being choice grade. Do you mean aside from smoking them? Braising would be a good option. Maybe sous vide with a reverse sear?
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Dec 20, 2022 23:20
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Dango Bango posted:Yeah aside from smoking them. And I don't have sous vide equipment. I actually made some baby backs in the oven for the first time since.....years I guess. My wife prefers them that way. I forgot how good even oven-baked ribs are.
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Dec 20, 2022 23:37
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Flash Gordon Ramsay posted:I’m was gifted a MEATER +. Can this take the place of my SMOKE? It registers both meat temp and ambient temp so it seems comparable, but it’s just so small and simple. I mean, just try it and find out. Use both on the first cook. I'm doing a double-smoked ham with a bourbon glaze for Christmas dinner.
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Dec 25, 2022 14:28
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Comb Your Beard posted:Anybody do picnic shoulders by choice instead of regular butt/shoulders? I did them a few times before proper smoking, crock pot or pressure cooker. They are a little cheaper. The skin ratio is higher but I feel the meat is not as nice. I'm back in action having fixed the moisture issue near my masterbilt control board. Feel dumb I waited so long to fix something so easy. Shoulder in there with mustard, rubbed with Knorr Pork Bouillon cube crumbled, Lowry's Season salt, coarse Montreal steak seasoning. I would treat a picnic the same as a smaller ham personally. Absolutely works in a smoker but I'd be looking to slice it instead of pulling, like a full shoulder. Speaking of ham, I did a double-smoked Costco ham with a cherry bourbon glaze for Christmas this year and I turned out fantastic. A good value for how much meat you get and was delicious. Super easy, too. Kaddish fucked around with this message at 16:01 on Jan 10, 2023 |
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Jan 10, 2023 15:57
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Flash Gordon Ramsay posted:I have a Smoke and was gifted a MEATER +. I’m looking forward to giving it a shot. It seems to connect to Wi-Fi so it should be better than my non Wi-Fi Smoke. The whole set up is certainly a lot simpler with just one probe that does both temps and no base station or receiver or anything to deal with. I guess when I use it I’ll figure out if I’m giving anything up. Let me know how you like the meater. I have a Smoke and it works great but no Wi-Fi and I like the compactness of the meater. Honestly I always assumed it wouldn’t be as accurate as thermapro or thermoworks.
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Jan 15, 2023 15:36
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Alfred P. Pseudonym posted:I have a MEATER and a Thermopop instant read (the one Meathead recommends) and when I use both they can differ by up to 10 degrees so idk which to trust. The MEATER (idk why autocorrect makes it all caps) also tends to show a lower ambient temp than what my smoker (or oven if I’m using it in there) reads so I may just be sticking it in too deep. My thermopop is my gold standard, for what it's worth. So, any temp disagreements are granted to the thermopop, in other words. I should just get a thermapen.
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Jan 15, 2023 18:17
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MrUnderbridge posted:I bought a spice grinder for cooking from online. Turned out to be a "spice" grinder. And pretty useless for grinding peppercorns, coriander, etc. lol I was actually very recently thinking of upgrading my mortar & pestle to molcajete.
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Jan 24, 2023 21:38
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Discussion Quorum posted:Making pork butte for the first time. It's around 7.5lbs and I plan to cook it at 250. Advice on the internet is all over the place. I'd put it on even earlier because you can and should let it rest wrapped in a cooler. Wrapping in paper or foil at the stall is fine, will definitely get it done faster. Take it out of the smoker around 195-200ish, it's going to continue to cook in the cooler. I never try to plan done times very accurately because my wife is tired of me saying something will be done at a certain time and it's literally 4 more hours to get to temp.
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Jan 27, 2023 18:58
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Also pork shoulder is hard to mess up so don't sweat it.
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Jan 27, 2023 19:09
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Dog Faced JoJo posted:https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe I mean, Kenji and Meathead are about the best sources you're going to get so yeah. After reading that article, I'm going to try it myself. Kenji has never steered me wrong. Kaddish fucked around with this message at 16:42 on Feb 8, 2023 |
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Feb 8, 2023 16:38
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Benjamin Disraeli posted:So I'm going to be smoking some brisket for an event that we are having at work (small company - basically 5 people). Maybe wrap earlier than usual with tallow-coated butcher paper or foil instead of paper like you said. I don't like 100% grass-fed and feel like it's marketing hype. Grass-fed and finished on grain is a-ok though. Edit - Use fat based binder to apply the rub such as spray duck fat. I always use duck fat now instead of something like mustard because I'm a precious bitch. FINAL EDIT - I've had some ribs in a sous vide since 4pm yesterday. Going to pull them at 4pm today and put them on the pellet grill for an hour. Very interested to see how these turn out. Kaddish fucked around with this message at 18:13 on Feb 15, 2023 |
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Feb 15, 2023 18:08
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sterster posted:How did this work out for you? IMO I usually have to do more than 1hr for a nice bark like I'd want. What kind of ribs did you do? They turned out well! My wife enjoyed them. I ended up going about 2 hours at 225 on the pellet grill. Though, my compromise method of smoking for 2 hours and then finishing all the way wrapped in the oven also works well for a smokey yet tender rib. I'm not sure it's worth the time in the sous vide. But they did work out. It's important to use something to weigh the bags down - I lost maybe 20% of the water over night. I did pork - St. Louis Kaddish fucked around with this message at 14:10 on Feb 17, 2023 |
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Feb 17, 2023 14:08
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There's a YouTube guy with a channel called Meat Church BBQ that I follow. He just did a smoked meatloaf video, think I'm going to try it maybe tomorrow. Dang I love meatloaf.
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Feb 23, 2023 16:24
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w00tmonger posted:Looking at grabbing a smoker after putting it off forever and I'm wondering how I should be wintetizing‽ (live up in Alberta) I can’t help you with winterizing but my dad has a gmg and it’s a solid pellet grill. I have the Costco Traeger 885 and it’s pretty decent as well. I like having a top shelf and use that 90% of the time, usually with a smoke tube underneath. Kaddish fucked around with this message at 19:19 on Feb 28, 2023 |
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Feb 28, 2023 19:16
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Get a Victorinox boning knife. Extremely useful for trimming cuts of meat and not expensive.
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Mar 24, 2023 04:12
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MarcusSA posted:Done! I use sharpening stones for some of my knives but the boning knife I use so rarely I’ve only sharpened it once and just used a mechanical.
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Mar 24, 2023 04:29
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For what it's worth - I've done brisket a few times and think it's overrated both when done at home and at a bbq joint. worth doing at least once though. Brisket burnt ends are godly though.
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Mar 24, 2023 15:12
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Oh I get that my opinion isn't the majority. Perfect brisket just isn't peak bbq to me. Beef plate ribs have that spot in my heart.
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Mar 24, 2023 16:59
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Enos Cabell posted:Threw a couple of butts on this morning. Really wish Costco had bone-in, but I was feeling too lazy to stop anywhere else. Speaking of butts, I did a Meat Church method of putting the butt in a foil tray with some chicken broth at the wrapping stage, and then smoking an hour unwrapped at the end. It was the best pulled pork I've made on a pellet grill. Edit - Here it is. I went with traditional bbq seasoning/rub though: https://www.youtube.com/watch?v=UkenVuBMW5o
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Mar 25, 2023 15:25
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Stop opening it.
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Mar 25, 2023 17:11
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Really no reason to take the probe out until you wrap it, if you're wrapping.
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Mar 25, 2023 17:17
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Yeah I’d go put it in now, and then don’t open it until you’re at wrapping temp.
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Mar 25, 2023 17:22
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Hopefully, you're rendering some of the trimmings for your wrap. I like to use duck fat as well. Oh never mind, you said you're using foil. Could still put some fat in the bottom if you wanted, though not sure how effective that would be.
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Mar 25, 2023 17:41
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Looks pretty edible to me, great job!
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Mar 26, 2023 04:31
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Kalman posted:… loving hell, that works? I don’t have to use the stupid claws and nearly stab myself? It takes like 3 minutes just using two forks…..
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Mar 26, 2023 04:39
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TITTIEKISSER69 posted:who gives a poo poo ….the person almost stabbing themselves using claws to shred pork maybe?
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Mar 26, 2023 04:58
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Yeah that’s about right. Don’t go by time though - use a thermometer and pull it a few degrees under your target temp. When you sear them, make sure whatever you’re using is hot as hell. A pellet grill doesn’t get hot enough in my opinion. My Traeger only goes to 500F, for example. Some grills have an open fire pot for direct heat though. Kaddish fucked around with this message at 04:09 on Apr 1, 2023 |
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Apr 1, 2023 04:06
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MarcusSA posted:Smoked ribeyes came out bangin Looks nice. I like smoking picanha too if you haven't tried that yet.
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Apr 2, 2023 17:11
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Those ribs look great
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Apr 16, 2023 22:16
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w00tmonger posted:was following a guide for a 5lb brisket on the treagger and Im thinking it led me astray. That's not super quick for 5lb. I've also read that Traeger/pellet grills tend to cook a little faster than other methods, perhaps due to more precise temperature controls. If it hit your target temp and has the flavor and consistency you want, that's a success. Kaddish fucked around with this message at 14:54 on Apr 19, 2023 |
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Apr 19, 2023 14:52
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I never used to wrap shoulder until I started putting it in a pan with stock and covering it with foil at the stall. Remove the foil for an hour in the end to get some bark back. It's so good.
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Apr 20, 2023 16:26
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It's better to get it done earlier and keep it warm and wrapped IMO. (opposed to it not being done and/or trying to rush)
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May 12, 2023 15:36
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HootTheOwl posted:Oh well I got an electric so I don't need the fan right? It is mainly used by folks with charcoal grills like Weber, Big Green Egg, etc. Some people do indeed mod their little MSE smokers with fans. This might be useful if you're still using the smoke tray. Those things (the tray) sucked when I tried to use them and stuck with smoke tubes. But to be clear, fans in a charcoal grill directly control air flow and as such, the temperature. This wouldn't work the same in a MSE. which uses an electric element. It would create convective heat/air flow, which may be desirable. Kaddish fucked around with this message at 17:34 on May 12, 2023 |
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May 12, 2023 17:29
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