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I’ve done cast iron reverse and regular sear and it works great - and if done correctly (pan is hot as hell) will fill the house with smoke instantly. I prefer to sear on the grill or stick it under the broiler. I almost always cook steak in a sous vide and finish in the broiler these days. Edit - I don’t have an oven hood though. Would probably mitigate the smoke issue. Some day. Kaddish fucked around with this message at 03:32 on May 24, 2023 |
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May 24, 2023 03:28
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| # ¿ May 14, 2024 10:33 |
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nwin posted:I did beef back ribs from costco yesterday. If you haven’t had them yet, try the full plate beef rib. It’s my favorite of all bbq. Back ribs are fine, and cheap, but they don’t have enough meat to make it worthwhile for me.
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May 30, 2023 15:32
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Dango Bango posted:Where do you guys find whole plate beef ribs? Actual butcher shops? Yeah, I have to order them from my butcher - though I did find them exactly once at Costco.
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May 30, 2023 17:33
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I wouldn’t go to 200 with tenderloin. Treat it like a steak with regard to temperature.
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Jun 3, 2023 20:01
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Tri-tip is good for that vibe, picanha is very similar and also good. If I'm going to smoke a steak it's going to be a ribeye. Either the steak version or the whole shebang.
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Jun 8, 2023 14:13
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They look extremely edible.
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Jun 8, 2023 16:12
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I like my Traeger well enough but for the money I really like my dads Green Mountain Grill. A ton of good options these days.
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Jun 23, 2023 02:35
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They make pretty tiny pellet grills as well. Even portable ones. Edit - I loved my little MES30 until the controller broke. I never used the chip tray though, only smoke tube. Kaddish fucked around with this message at 16:43 on Jun 23, 2023 |
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Jun 23, 2023 13:55
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My assumption is the cast iron gets hotter/better heat retention. Same reason you sear a steak in a ripping hot cast iron pan.
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Jun 24, 2023 15:14
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MarcusSA posted:What’s the good / best price for pellets? I’ve tried a bunch of different brands and have settled on Costco.
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Jul 1, 2023 01:49
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I think Kirkland is like 9.99 for 40lbs. Tremendous value for the quality!
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Jul 2, 2023 15:19
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I've had good results spritzing, and good results not. I do typically put in a little apple cider vinegar if I'm wrapping with foil - which I've been doing lately because the wife prefers it that way. My current method is a 2 hour smoke and then finished all the way in the oven wrapped in foil - again mainly for my wife who prefers fall-off-the-bone tenderness. She also likes the 24-hour sous vide method.
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Jul 3, 2023 19:19
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Just try no wrap, or wrap with butcher paper instead of foil.
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Jul 3, 2023 21:37
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Kwolok posted:Sigh ok, I'm lazy and was hoping this method would achieve the same. Somewhat paradoxically, I find that ribs are less tender when going down to 225. I've settled on 275 for a sweet spot of convenience and texture. But yeah, you need to wrap to get fall off the bone tenderness. Kaddish fucked around with this message at 14:03 on Jul 4, 2023 |
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Jul 4, 2023 14:00
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The only cut of meat I don’t use an instant read thermometer would be something very thinly sliced, like galbi or maybe a smash burger. I always do for steak, chicken, etc. Like, why wouldn’t you if you have one.
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Jul 4, 2023 19:05
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Chicken and ribs are great for beginner bbq. My wife would be happy if I only did chicken forever. Chicken a little more tricky but very rewarding. Those look very edible!
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Jul 4, 2023 22:25
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Anne Whateley posted: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. I didn’t read the recipe yet but 350 seems really high for chuck roast. Edit - read the recipe. I mean, if it works it works. I’d be curious to try it. I treat chuck roast just like a (small) brisket. Kaddish fucked around with this message at 18:33 on Aug 21, 2023 |
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Aug 21, 2023 18:30
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I never smoke boneless pork shoulder - I use that for braised carnitas. But Costco had boneless shoulder on sale for like 1.50/lb or something ridiculous so I smoked like 10lbs worth and it turned out great. Foiled it in a foil tray with some homemade chicken stock at around 170. Pulled it at 208 degrees, delicious.
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Aug 27, 2023 02:32
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It takes longer to haul my mixer out than it does to shred 10lbs of pork with a couple of forks but I’m all for getting more out of that $$$ investment.
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Sep 26, 2023 14:14
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HootTheOwl posted:I'm surprised you can store it anywhere but on the counter I have so much kitchen crap we had to get a couple of wire racks to store stuff, it's on one of those. But I have to walk all the way to the other end of the kitchen to get it, c'mon man!
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Sep 26, 2023 15:52
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Farten Barfen posted:I have one of those dead-simple masterbuilt small electric smokers and it says to only use wood chips and not pellets but doesn’t explain what the risk is. I have a big bag of pellets that I stupidly bought before I read the manual and I just ran out of chips. Don’t use the tray at all and instead get a smoke tube or maze on Amazon.
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Oct 16, 2023 07:33
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bird with big dick posted:Making short ribs into chili is a crime. lol
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Oct 29, 2023 15:23
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I am intrigued.
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Nov 6, 2023 04:22
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Yeah but the majority of that meat is just going to braise in the pineapple. It will cook through and it will probably be tender, but most of it won't be exposed to the smoke and it certainly won't come out like burnt ends unless the plan is to remove the meat when it's at temp and finish like regular burnt ends. Thinking about it, I assume that is the plan because otherwise it's gonna be gross.
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Nov 6, 2023 16:18
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The maze can go for like 10-12 hours in my experience (if it stays lit) I usually light both ends because I don't actually need smoke for that long. I read somewhere, maybe amazingribs or Kenji, that almost all the smoke action takes place in the first 4 hours of a smoke.
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Dec 23, 2023 14:50
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If they are chuck ribs, they should cook really similarly to plate ribs. Any of the beef ribs can be cooked low and slow so you shouldn't have a problem. But yes, they are going to take forever. Well worth it though.
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Mar 29, 2024 13:26
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I've done whole chickens both ways. The downside of spatchcock is the chicken cooks much more quickly, which means less smoke. I think I enjoy the end product more when I don't spatchcock. That said, I don't even do whole chickens unless they are on sale for like $1/lb and I can't resist. I prefer doing quarters.
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Mar 31, 2024 14:51
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I did one last year with a spicy cherry glaze, was great.
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Mar 31, 2024 19:23
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Just got a pack of rubs from meat church and did a shoulder with a mix of the holy gospel and honey hog. Pretty good rubs, recommend.
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Apr 8, 2024 21:11
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Unlike pork ribs, the membrane on beef ribs is typically left on. It will separate easily after they are cooked.
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Apr 9, 2024 01:42
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Smoking meat doesn't preserve it unless you at least cure and dry it. You ate 1-2 month old cooked chicken. No difference from taking a rotisserie chicken from the store, putting it in the fridge, and eating it a month/s later. That said, it's probably fine, just not 'preserved'.
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Apr 13, 2024 20:20
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| # ¿ May 14, 2024 10:33 |
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If you like juicy pulled pork you can try something like this meat church video but use traditional pulled pork flavor profiles: https://youtu.be/UkenVuBMW5o?si=W06_XQ54tdXfXy-V I’ve done a few shoulders like this - turns out great.
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May 14, 2024 01:55
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