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Mixed up a spicy dust and put them on the Akorn. Skin could have been crispier but flavor and doneness were great. 
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May 22, 2022 00:13
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I eat ribeyes cause I'm all about that deckle
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May 23, 2022 15:47
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mega dy posted:
You did what now
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May 24, 2022 19:57
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Use baking soda if you need a powder to put out a fire. But never flour.
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May 24, 2022 20:41
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I would leave the skin on and just season under it prior to smoking. And when you remove the skin after smoking, at least post it for free on Craigslist or something so it doesn’t go to waste.
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Jun 1, 2022 14:12
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I pull it off with my teeth while I glare menacingly at my dog. Gets the silver skin off and reinforces the hierarchy. Win win.
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Jun 11, 2022 19:42
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Kaddish posted:I just did a 6.5 shoulder and didn’t wrap but I did spritz a couple times. Took about 9 hours at 275, wasn’t dry at all and had great bark. My feeling is if time isn’t an issue why wrap at all. I did wrap in butcher paper and put it in a cooler for about an hour after it was fully cooked though. 225 is more standard for pork butt. The higher heat probably let you power past the stall.
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Jul 17, 2022 17:08
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I doubt I could tell the difference between pork butt cooked at 225 and 275.
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Jul 17, 2022 23:41
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Put a butt on this morning and I’m so I pleased with myself, I haven’t lifted the lid once. So should I check it at 195 or so or wait til 203? Normally at this point I’ve been futzing with it a lot so I can easier judge when to pull it. But not this time.
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Sep 18, 2022 23:35
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Bob A Feet posted:I always let it go past 200. Never had one that “felt” ready at 195. Just let her go bud. Roger that. Thanks!
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Sep 18, 2022 23:40
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Oh my god these last few degrees are taking forever
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Sep 19, 2022 00:32
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Here’s my butt from last night. 7.4lbs, 10 hours, kept it about 250, with a couple trips as high as 275. No crutch, didn’t even lift the lid once I put it on. Pulled at 201 and it was probably the best butt I’ve ever smoked. Meat was super moist and shreddable without being mushy, and the bark was on point. 
Flash Gordon Ramsay fucked around with this message at 18:41 on Sep 19, 2022 |
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Sep 19, 2022 18:23
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Random Hero posted:Looks amazing. I have never scored the cap on mine... Did you do that to help the rub penetrate? I do it because it in my mind it should help the fat render. But honestly I'm not sure how much that helps, and I just really like the way it looks and cooks up that way.
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Sep 19, 2022 18:40
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I think also it’s because my parents’ generation. Sucked at cooking pork and the chops were all thin and cooked to a leathery consistency. Now that people aren’t afraid to cook it to reasonable temp, tasty pork chops are within our grasp.
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Oct 25, 2022 04:07
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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.
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Dec 24, 2022 15:28
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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.
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Jan 15, 2023 12:39
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Bloodfart McCoy posted:Kind of bummed. Two of my favorite things!
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Jan 15, 2023 22:24
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Mortar and pestle for small amounts, Cuisinart spice grinder for larger amounts. It will turn rubs into a nice dust. https://www.amazon.com/Cuisinart-SG-10-Electric-Spice-and-Nut-Grinder/dp/B001C2GWTI
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Jan 24, 2023 16:47
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Always allow more time than you think it’s gonna take. If by some miracle it’s ready early, just wrap and cooler it.
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Jan 27, 2023 19:16
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| # ¿ May 23, 2024 21:09 |
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tmfc posted:drat dude, that looks friggin delicious! powerful technique, takes the term 'total smokeshow' to a whole new level haha! digging the super thick rashers, they thicc bois lol. you said you removed all the bones but unfortunately after seeing this sexy rear end bacon i can't remove mine if you know what i mean! Maybe in the future we try not to appreciate foods quite this much thanks
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Feb 13, 2023 01:43
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(i want to gently caress that bacon soo bad haha!)