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Big Red
April 4th, 2015, 01:06 PM
Thanks for the advice folks!

notbob
April 10th, 2015, 04:04 PM
Bacon is on sale for $2.99 at Sprouts.

http://rs1107.pbsrc.com/albums/h395/bob8880/Mobile%20Uploads/20150410_155940.jpg~320x480

BeerMan
April 10th, 2015, 04:17 PM
bummer. I picked up a couple of packs of Heritage Farms bacon at Ralph's for at least that much.

per pack, that is. they were half off.

notbob
April 10th, 2015, 06:13 PM
Mmmmmm bacon

http://rs1107.pbsrc.com/albums/h395/bob8880/Mobile%20Uploads/20150410_181013.jpg~320x480

BeerMan
April 10th, 2015, 10:52 PM
I was gonna post pics of the bacon-wrapped tuna steaks but the stuff from Heritage Farms would not stay in perfect form. so wrapping the tuna with that stuff was like trying to put bandaids on a bloody stump.

notbob
April 11th, 2015, 07:57 AM
I was gonna post pics of the bacon-wrapped tuna steaks but the stuff from Heritage Farms would not stay in perfect form. so wrapping the tuna with that stuff was like trying to put bandaids on a bloody stump.

I am sure it was still good eats

shadowalk
April 11th, 2015, 08:17 AM
Hey guys, I want to buy my parents a new grill sometime in the next few months (probably in June). Do you have any recommendations? I want to get them a liquid propane grill with at least one side burner. I've heard great things about Webers but am open to any suggestions that you may have. I'd like to keep it under $500, but I'm willing to spend more if necessary.

Also, if there are any grills that easily convert between natural gas and LP, that'd be great too.

http://amazingribs.com/BBQ_buyers_guide/top_10/index.html

Check out this list, Meathead knows his stuff.

BeerMan
April 11th, 2015, 10:25 AM
meathead knows his stuff because he reads the reviews and the opinions of others then puts them all together with his. but yeah, Amazing Ribs still is the go-to site when you're looking for answers.

BeerMan
April 11th, 2015, 10:33 AM
I am sure it was still good eats

bottom line. ^^^

I should have cooked the slices halfway before putting them on the tuna. the fish itself was tasty good, the bacon too chewy.

Hipcheck
April 11th, 2015, 12:50 PM
Think Ill go with some country style pork for tonights festivities. Ill be posting on all the social media accounts. My instagram is hipchecked for anyone who wants to follow.

BeerMan
April 12th, 2015, 04:11 PM
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/s600x600/10923507_10153245489518659_8650211289684367442_n.j pg?oh=749b2034b71f0c320aec94846522adaf&oe=55DDE389&__gda__=1437825398_5806b3567e644c36306962459a2057a b
I started on Friday for some bacon-wrapped tuna. then, today I'm smoking up some baby backs. how about you?

Hipcheck
April 12th, 2015, 08:02 PM
Last night country style ribs. Tonight-Greek style chicken....and reheating and resmoking last nights ribs.

Honest to god....the twice smoke ribs were amazing.

jccawdrey
April 13th, 2015, 11:23 AM
I have three really big thick pork chops brining for the last 24 hours. Doing em tonight.

Hipcheck
April 14th, 2015, 07:02 AM
Been loving the country style ribs, everything good about pork spareribs without the hours of prepwork.

https://scontent.cdninstagram.com/hphotos-xaf1/t51.2885-15/e15/11137713_469882753169730_856513118_n.jpg

BeerMan
April 17th, 2015, 11:45 PM
https://scontent-lax.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10923507_10205680201977759_533079959917244726_n.jp g?oh=669c5c586b2df14cb745208608fa2186&oe=55A6DC77
ready for tomorrow!

BeerMan
May 12th, 2015, 05:58 PM
https://scontent-lax.xx.fbcdn.net/hphotos-xpa1/v/t34.0-12/11195282_10204257580465129_579720581_n.jpg?oh=ac3a 338990b18642359cc671868b446e&oe=5554AF66

this sauce is the bombdiggity!

BeerMan
May 25th, 2015, 09:41 PM
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11218848_10205924487844753_524992456504574237_n.jp g?oh=b1754a44445f20536ed6a7d700a39baf&oe=55F649B6
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11350405_10205924488004757_2467011122276556243_n.j pg?oh=af13d69b229379cec05623ad007a31fb&oe=55C7587A
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11209634_10205924488164761_712197425868978168_n.jp g?oh=65efa659695b2752aac8de1d4c832d10&oe=55FCCB64
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11060038_10205924488324765_6678950580538864402_n.j pg?oh=cdd770e34967dc22faf4dc043b7f0a6d&oe=55C50A8E
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/p280x280/11148550_10205933854838922_9023625211794279331_n.j pg?oh=28a410678996aca40e7b02f021cd595c&oe=55BFEFA5
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10262139_10205933854998926_2043255523127517866_n.j pg?oh=283cb9bb60e98810d84f476eda345859&oe=56033F7F
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11012733_10205933855158930_7815928543188193829_n.j pg?oh=24791f62aa1639cf6a54ef4a42d00a81&oe=55C05724

18 hours for this 10# pork shoulder. smoked from maple and oak.

Mulletsave30
June 1st, 2015, 07:40 PM
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11218848_10205924487844753_524992456504574237_n.jp g?oh=b1754a44445f20536ed6a7d700a39baf&oe=55F649B6
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11350405_10205924488004757_2467011122276556243_n.j pg?oh=af13d69b229379cec05623ad007a31fb&oe=55C7587A
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11209634_10205924488164761_712197425868978168_n.jp g?oh=65efa659695b2752aac8de1d4c832d10&oe=55FCCB64
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11060038_10205924488324765_6678950580538864402_n.j pg?oh=cdd770e34967dc22faf4dc043b7f0a6d&oe=55C50A8E
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/p280x280/11148550_10205933854838922_9023625211794279331_n.j pg?oh=28a410678996aca40e7b02f021cd595c&oe=55BFEFA5
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10262139_10205933854998926_2043255523127517866_n.j pg?oh=283cb9bb60e98810d84f476eda345859&oe=56033F7F
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11012733_10205933855158930_7815928543188193829_n.j pg?oh=24791f62aa1639cf6a54ef4a42d00a81&oe=55C05724

18 hours for this 10# pork shoulder. smoked from maple and oak.

Look at that bark!!! Did you have to remain awake all throughout the cook to make sure the heat stayed consistent?

BeerMan
June 1st, 2015, 08:50 PM
funny that you asked. no I didn't. a minor issue was that I did not leave the damper vents open enough to maintain a 230 temp. when I woke up the next morning (6 hours later), the temp fell to 180. yikes.

however, the meat's temp was at 165 which would be a blessing in itself. coulda been worse, right?

!Kings!
June 1st, 2015, 09:34 PM
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11218848_10205924487844753_524992456504574237_n.jp g?oh=b1754a44445f20536ed6a7d700a39baf&oe=55F649B6
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11350405_10205924488004757_2467011122276556243_n.j pg?oh=af13d69b229379cec05623ad007a31fb&oe=55C7587A
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11209634_10205924488164761_712197425868978168_n.jp g?oh=65efa659695b2752aac8de1d4c832d10&oe=55FCCB64
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11060038_10205924488324765_6678950580538864402_n.j pg?oh=cdd770e34967dc22faf4dc043b7f0a6d&oe=55C50A8E
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/p280x280/11148550_10205933854838922_9023625211794279331_n.j pg?oh=28a410678996aca40e7b02f021cd595c&oe=55BFEFA5
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10262139_10205933854998926_2043255523127517866_n.j pg?oh=283cb9bb60e98810d84f476eda345859&oe=56033F7F
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11012733_10205933855158930_7815928543188193829_n.j pg?oh=24791f62aa1639cf6a54ef4a42d00a81&oe=55C05724

18 hours for this 10# pork shoulder. smoked from maple and oak.

Sweet!, Now that is some nice bark! I use the mustard coat as well.

notbob
June 2nd, 2015, 08:40 AM
funny that you asked. no I didn't. a minor issue was that I did not leave the damper vents open enough to maintain a 230 temp. when I woke up the next morning (6 hours later), the temp fell to 180. yikes.

however, the meat's temp was at 165 which would be a blessing in itself. coulda been worse, right?

That's why I set a temp range on my maverick. Although your wench might not appreciate the alarm.

BeerMan
June 2nd, 2015, 05:34 PM
haha she would. I've already taught her how to adjust the vents if need be. however, the alarm on my ET-73 isn't audible at all.

what model do you have? I'm looking into the 735 blue-tooth one, but there have been mixed reviews. it's been barely 6 months since it hit the market.

BeerMan
June 2nd, 2015, 05:40 PM
Sweet!, Now that is some nice bark! I use the mustard coat as well.

mustard is the way to go. have you experimented with different varieties?

notbob
June 2nd, 2015, 05:43 PM
I have the 72 or 73 and you can hear the alarm from across the house

BeerMan
June 2nd, 2015, 05:49 PM
mine is probably busted then.

juliochango
June 6th, 2015, 09:51 PM
First time posting here...
Just got my first smoker. I am more lazy than a purist. So, I got a propane smoker. Did the curing today. I have couple slabs of spares and a whole chicken. I just love that combo for a meal. Got me some applewood and hickory chips. I will probably go with a 3:1 ratio of applewood to hickory. Hickory is just too pungent for me.
I have tried semi smoking with a smoke box on a grill. So we will see how my first round goes.

BeerMan
June 7th, 2015, 12:04 AM
you may tell the difference in the flavors when cooked in either propane or charcoal.

not that I want to start another debate on which source of heat is better. as long as there's heat, that's just anyone's preference, you see.

juliochango
June 7th, 2015, 09:28 AM
you may tell the difference in the flavors when cooked in either propane or charcoal.

not that I want to start another debate on which source of heat is better. as long as there's heat, that's just anyone's preference, you see.

Agreed, on all points.
I know charcoal will give you a better all around flavor, but it does not out weigh the work. Like I said, I am pretty lazy. But also, and much more serious, putting too much time into cooking kills all my appetite. So, I have found that being a little lazy keeps my appetite. So, I go with propane for my grilling, and now my smoking.

notbob
June 7th, 2015, 09:31 AM
Agreed, on all points.
I know charcoal will give you a better all around flavor, but it does not out weigh the work. Like I said, I am pretty lazy. But also, and much more serious, putting too much time into cooking kills all my appetite. So, I have found that being a little lazy keeps my appetite. So, I go with propane for my grilling, and now my smoking.

Which cooker did you get? Im tempted to get one

juliochango
June 7th, 2015, 11:51 AM
Agreed, on all points.
I know charcoal will give you a better all around flavor, but it does not out weigh the work. Like I said, I am pretty lazy. But also, and much more serious, putting too much time into cooking kills all my appetite. So, I have found that being a little lazy keeps my appetite. So, I go with propane for my grilling, and now my smoking.

Which cooker did you get? Im tempted to get one

This one: http://www.amazon.com/Masterbuilt-20051311-2-Door-Propane-Smoker/dp/B004W4NDPY

notbob
June 7th, 2015, 11:54 AM
Cool, I'm sure it will produce many great meals

leftwngr
June 9th, 2015, 05:59 PM
If my kids were grown and I was a purist, I'd go with a stick burner and charcoal kettles. Problem is I am spread too thin to manage fire pits for the hours on end needed for smoking.

Hence: Weber gas grill for high heat applications and a Rec Tec pellet grill for smoking.

Throw in an amazn smoke tube and I get results that stand up against anything off a charcoal kettle or a stick burner with half the effort.

Just my $0.02

juliochango
June 10th, 2015, 07:20 AM
So, Sunday's dinner was pretty awesome. Since this was my first time using a smoker, I was a little unsure of doneness. So, I went for the meat thermometer. Right when I poked the bird, so much deliciousness came spilling out. I could not believe the juices. Let it rest, and then went to town on it. Gotta say, damn good. The dry rub was 100% improvised. Coulda gone a little heavier on the salt, but nothing table salt cant fix. Did not need any BBQ sauce. If anything, the BBQ sauce took away from the chicken. The ribs, holy cow! The smoke had permeated, nice smoke ring throughout. Fall off the bone. Meat was so tender and juicy, almost seemed like it was braised. Again, no BBQ sauce needed.
Next day for leftovers, nuked it and it was amazing. Now I can plan a pops day meal with my pops.
As far as the smoker, very impressed with it. The quality seems very good, very sturdy. Everything lined up perfectly during assembly, no issues whatsoever. Took me about 3 or 4 trips outside, every 15-20 minutes to figure out how to really dial in temperature control. I am confident that with a full tank, I can set the control once and keep a steady temperature.

notbob
June 10th, 2015, 07:51 AM
Ummm you forgot pictures

leftwngr
June 10th, 2015, 04:05 PM
I don't usually photograph my cooks. A friend took some shots and put them on her instagram. This was my super bowl cook. Had some friends over and decided to cook a little.

Brined a couple chickens in a beer/citrus mix, then roasted vertically in a gas grill at about 350 for 45-60 minutes.

Brisket was smoked at 225 for about 12 hours or so. Wrapped in parchment at some point to power through the cook.

Coleslaw was a joy to chop as was the pico de gallo. Friends were happy, so no complaints.

5384

notbob
June 10th, 2015, 04:26 PM
I don't usually photograph my cooks. A friend took some shots and put them on her instagram. This was my super bowl cook. Had some friends over and decided to cook a little.

Brined a couple chickens in a beer/citrus mix, then roasted vertically in a gas grill at about 350 for 45-60 minutes.

Brisket was smoked at 225 for about 12 hours or so. Wrapped in parchment at some point to power through the cook.

Coleslaw was a joy to chop as was the pico de gallo. Friends were happy, so no complaints.

5384

Looks great! I spent 2hrs making salsa the other day so I know your pain.

notbob
June 11th, 2015, 10:00 AM
This might be the dumbest advice i have ever seen

https://s.yimg.com/cd/resizer/2.0/FIT_TO_WIDTH-w540/d9807ab6cd670354495c6bf86b465a4a58da4e1c.jpg

Salty Dog
June 11th, 2015, 11:13 AM
This might be the dumbest advice i have ever seen

https://s.yimg.com/cd/resizer/2.0/FIT_TO_WIDTH-w540/d9807ab6cd670354495c6bf86b465a4a58da4e1c.jpg
http://i.ytimg.com/vi/7XPyYSZHoeY/hqdefault.jpg

FBJ
June 13th, 2015, 03:25 PM
This might be the dumbest advice i have ever seen

https://s.yimg.com/cd/resizer/2.0/FIT_TO_WIDTH-w540/d9807ab6cd670354495c6bf86b465a4a58da4e1c.jpg

Remind me never to eat anything anyone who uses this method cooks.

BeerMan
June 13th, 2015, 08:47 PM
you toucha my steak, I breaka you face.

Jeremy Clarkson said that, supposedly.

SmytheKing
June 21st, 2015, 06:36 PM
You guys inspired me to go out and get a new smoker. I made some tri-tip, some ribs, and some ears of corn.

Thanks jerks. Now it's the only way I can eat.

notbob
June 21st, 2015, 08:23 PM
You guys inspired me to go out and get a new smoker. I made some tri-tip, some ribs, and some ears of corn.

Thanks jerks. Now it's the only way I can eat.

What smoker did ya get?

SmytheKing
June 21st, 2015, 09:32 PM
What smoker did ya get?

Just a cheap Brinkmann one. The electric one for about $80. Threw a little salt and pepper on the roast and some bbq sauce on the ribs. The roast came out superb but the ribs needed a little more. Not bad, just not tender enough and probably need to get a rub for them. Here's a picture of the stuff after I dished it up:

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/10250219_10153497081301979_6452627065006275215_n.j pg?oh=6dbcb1fde7f37bd1b24ef1d27f7c2cd8&oe=562022C1

BeerMan
June 21st, 2015, 09:55 PM
welcome to the club, Smythe!

what kind of ribs? I recommend a 3-2-1 method. 3 hours smoke, 2 hours wrapped, 1 hour unwrapped. some people go 2-2-1 or 2-2-2. experiment for yourself. some people like fall off the bones, others don't.

smoke on!

DRGinLBC
June 22nd, 2015, 10:09 AM
3-2-1 ftw!

SmytheKing
June 22nd, 2015, 10:49 AM
welcome to the club, Smythe!

what kind of ribs? I recommend a 3-2-1 method. 3 hours smoke, 2 hours wrapped, 1 hour unwrapped. some people go 2-2-1 or 2-2-2. experiment for yourself. some people like fall off the bones, others don't.

smoke on!

That's the method I was gonna go with, but I didn't have the time to make it happen. I'll find the time to though going forward. :)

I figure with a few modifications to the unit I should be set for a while on things. Most important thing is I'll need a temp gauge and a way to shape the frame a little better so it seals more.

leftwngr
June 22nd, 2015, 11:57 AM
Nomex High Temp BBQ gasket tape. Awesome stuff.

Rib method depends on your cooker, your tastes, and your meats. Welcome to the club. It's a healthy addiction... well, not for waistlines.

juliochango
June 22nd, 2015, 12:22 PM
So, I decided to do some spareribs, couple of whole chickens and a brisket. Did the ribs saturday. Roughly 4.5 hours at about 250, using applewood with a little mesquite. Turned out great. Just shy of fall of the bone, but that was intentional. I would be reheating them on Fathers Day. Sunday morning, got up early to pop in a ~11lb brisket. Trimmed ever so slightly, and had to separate the flat from the point because of time constraints. I was afraid I would regret that, but no way. Stacked them up, with the grates so closely spaced they were close to touching. The point was done in about 8 hours, and I gave the flat another 45 or so minutes. This was at 270 for the first 4 hrs, then hovering at 250. I was going for something just shy of pulled. Internal temp got to shy of 205. No regrets whatsoever. Very tender, but not to the point of pot roast. It was a huge hit. The chickens were about 5-6 lbs each, so smoked for about 4.5 hours. I was able to separate the chicken in about 30 seconds. Limbs came off with next to no effort, and just a quick slice down the center to separate the breasts. The ribs reheated nicely on the grill. Sauce was not needed, but did use a tad on the ribs, and had some out for anyone that wanted some. Probably used up 4 oz's of bbq sauce for the 30 or so lbs of meat. Good thing I did not make the sauce.

For my dry rub I use something generic, improvised, and no measuring. Typical ratio of brown sugar to salt. Then add a good amount of paprika, fresh ground coarse pepper, and chilli powder. Then about a teaspoon each of cayenne, onion powder, garlic powder.

Big Red
June 22nd, 2015, 03:02 PM
I'm thinking about smoking some flank steak for tacos. Good idea? bad idea? Any tips? I imagine that it won't take too long because of how thin the meat is.

notbob
June 22nd, 2015, 03:09 PM
I'm thinking about smoking some flank steak for tacos. Good idea? bad idea? Any tips? I imagine that it won't take too long because of how thin the meat is.

Mesquite lump would be great for flank steak tacos. I think they would be too thin to give em a slow smoke. You could try a reverse sear but i think by the time you cranked up the heat it might over cook them.

juliochango
June 22nd, 2015, 06:46 PM
I'm thinking about smoking some flank steak for tacos. Good idea? bad idea? Any tips? I imagine that it won't take too long because of how thin the meat is.

Mesquite lump would be great for flank steak tacos. I think they would be too thin to give em a slow smoke. You could try a reverse sear but i think by the time you cranked up the heat it might over cook them.
Agreed
Mesquite, and very hot. You want direct heat. The char'ness will satisfy your knack for smokiness.
Citrus will be your friend. The caramelizing will add that element.

BeerMan
June 22nd, 2015, 08:39 PM
Most important thing is I'll need a temp gauge and a way to shape the frame a little better so it seals more.

any Maverick unit is recommended. I have the ET73 and am now looking at ET735 as my next one.

leftwngr
June 22nd, 2015, 09:38 PM
I have the thermoworks thermocouple and the mini. work great but pricy

!Kings!
June 22nd, 2015, 09:48 PM
That's the method I was gonna go with, but I didn't have the time to make it happen. I'll find the time to though going forward. :)

I figure with a few modifications to the unit I should be set for a while on things. Most important thing is I'll need a temp gauge and a way to shape the frame a little better so it seals more.

Remember, accuracy is not as important as calibration. Know your temp gauge and what its faults are and you are good to go, of course if you have the coin then a nice dual probe thermometer is the way to go!

daxx
June 22nd, 2015, 10:05 PM
Just a cheap Brinkmann one. The electric one for about $80. Threw a little salt and pepper on the roast and some bbq sauce on the ribs. The roast came out superb but the ribs needed a little more. Not bad, just not tender enough and probably need to get a rub for them. Here's a picture of the stuff after I dished it up:

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/10250219_10153497081301979_6452627065006275215_n.j pg?oh=6dbcb1fde7f37bd1b24ef1d27f7c2cd8&oe=562022C1

I live in an apartment with a decent sized patio. How much smoke came off of your electric smoker? I have a neighbor above me that would probably stomp around with concrete shoes for a month if the smoke got in her apartment.

SmytheKing
June 23rd, 2015, 06:47 AM
I live in an apartment with a decent sized patio. How much smoke came off of your electric smoker? I have a neighbor above me that would probably stomp around with concrete shoes for a month if the smoke got in her apartment.

I'm in a condo with a backyard so it works out ok for me. There was a decent amount that comes out, but the wind and travel distance helps with the dissipation of the smoke by the time it generally reaches the neighbors. Having said that, it would get in through my windows and you could smell it in the place upstairs while it was cooking. It wasn't a ton though. Only when I would open the door to check the temp would any big plumes of smoke come out. The rest was just a bit through the top as it was cooking. Next time I do it I'll put some video of it up so you can get an idea.

daxx
June 26th, 2015, 09:05 AM
I'm in a condo with a backyard so it works out ok for me. There was a decent amount that comes out, but the wind and travel distance helps with the dissipation of the smoke by the time it generally reaches the neighbors. Having said that, it would get in through my windows and you could smell it in the place upstairs while it was cooking. It wasn't a ton though. Only when I would open the door to check the temp would any big plumes of smoke come out. The rest was just a bit through the top as it was cooking. Next time I do it I'll put some video of it up so you can get an idea.

Many thanks!

BeerMan
June 27th, 2015, 12:32 AM
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11026158_10153499083856424_3083614098349183681_n.j pg?oh=c256723004b9e7fafd563e4aef316cbd&oe=562E4718

BeerMan
July 1st, 2015, 08:47 PM
the big weekend is coming up fast. what ya gonna do?

I have the boned in rib roast and a pork loin ready for the smoker. also thinking of smoking up some mac n cheese for the parties.

WingHater
July 2nd, 2015, 12:22 AM
Never tried smoked mac n cheese. Do you have a good recipe for it?

BeerMan
July 2nd, 2015, 09:49 PM
Never tried smoked mac n cheese. Do you have a good recipe for it?

never have I.
http://recipes.masterbuilt.com/four-cheese-smoked-mac-n-cheese/

BeerMan
July 4th, 2015, 12:16 AM
well, today I did this. the rib roast came out fan****intastic. I used cherry and oak wood. just a couple of small chunks each. you don't want to put too much smoke on this cut of meat.

https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11223644_10206300152836143_5629723442565162324_n.j pg?oh=c83090d331d238d47c39f27f5b368d0c&oe=562647F7

https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11665556_10206300153196152_3815713950226463824_n.j pg?oh=d036ceb3c205154aba3fec267b481e83&oe=5614BE61

https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11695033_10206300153716165_4055070924058017796_n.j pg?oh=8f546ba9302226088591246b3b10cb78&oe=56305512

https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11693938_10206300153956171_1545804110600220339_n.j pg?oh=b8c3f35d361647d97a5b95c0e8dd5b82&oe=56325439

I pulled the boned-in part out of the chunk prior to the cook, and plan to use them over the mac n cheese.

leftwngr
July 15th, 2015, 05:40 PM
Bit the bullet and signed up for Harry Soo's BBQ class. Looking forward to learning from a pro. I'd love to raise my game up a level. Anyone here do something like this before?

DRGinLBC
July 15th, 2015, 06:24 PM
Anyone have a good pork rib recipe they'd like to share?

I've done them quite a few times...but I'd like to hear what has worked best for you? Wood type, rub, sauce? I usually do the 3-2-1 method.

notbob
July 16th, 2015, 08:38 AM
Anyone have a good pork rib recipe they'd like to share?

I've done them quite a few times...but I'd like to hear what has worked best for you? Wood type, rub, sauce? I usually do the 3-2-1 method.

I usually go with a variation of the the 3-2-1 method, depends on the rack. As for seasoning i usually use Meatheads Memphis Dust recipe and for sauce i usually use Sweet Baby Rays. Lately i have been trying different sauces to change things up. Normally i use a mix of apple and hickory chunks, but lately i started using pecan and i really like it.

leftwngr
July 16th, 2015, 12:59 PM
I usually go with a variation of the the 3-2-1 method, depends on the rack. As for seasoning i usually use Meatheads Memphis Dust recipe and for sauce i usually use Sweet Baby Rays. Lately i have been trying different sauces to change things up. Normally i use a mix of apple and hickory chunks, but lately i started using pecan and i really like it.

Second that on the memphis dust. I made a few changes according to my tastes, but it's the base of my rib rub. (I add cumin, use turbinado sugar instead of brown, a bit of extra spice, but generally the same ingredients as the memphis dust)

Some things that help for my ribs:

1. trim the ribs well. it makes a world of difference.
2. dry brine the night before, rub and wrap in plastic for a few hours before going on cooker
3. wood types are flexible, but I'm partial to fruit woods for pork (cherry or apple)
4. 3-2-1 at 225 ends up making the ribs too soft for my taste. At 225, I'll run 2.5 nekkid - 1 hr in the crutch - rest of the way in the smoke. (about 1 - 1.5 hrs is a good baseline)
5. glaze with sauce during last 30 min to get a nice coat. not a fan of carmelizing over direct heat. too burnt for my taste.

cook times will depend a lot on your cooker and how much you open it up to admire your handiwork.

My wrap usually involves brown sugar base + apple juice + a pat of unsalted butter. I use a tight double foil wrap.

For sauce I'll do one of two things:

1. The wrap juices - I'll take those out and boil them down until thick. After it boils down, add a dash of sriracha and a good spoon of honey or maple syrup. Use this to glaze the ribs for about 30-40 min. and sprinkle just a little rub over them after they come off the cooker for a sweet/heat rib.
2. Bourbon sauce short cut - take a commercial sauce (sweet baby rays works well). Mix in some white wine vinegar, Worcestershire sauce, chipotle pepper, black pepper, and a healthy splash of bourbon. Glaze with this for a tangier rib.

Not to forget the obvious: Buy good meat. Costco ribs are solid. Walmart's spares are thin and leave much to be desired, so you really have to look for a good cut. If you have a good butcher or you are up for ordering it, Kurobota Pork is something really special.

DRGinLBC
July 16th, 2015, 01:04 PM
Just hooked up a bottle of this at TJ's. Think I'll try it on ribs next weekend.

http://ecx.images-amazon.com/images/I/713n4Wy6s6L._SY679_.jpg

BeerMan
July 16th, 2015, 09:33 PM
Just hooked up a bottle of this at TJ's. Think I'll try it on ribs next weekend.

http://ecx.images-amazon.com/images/I/713n4Wy6s6L._SY679_.jpg

that sauce is awesome!!

leftwngr
August 1st, 2015, 08:41 PM
anyone ever do dino ribs? the whole short rib that is.

saw a show about Mighty Quinn's in NY and now want to take a crack at making some giant beef ribs.

jccawdrey
August 2nd, 2015, 11:06 AM
I just did the beer marinade instead of the traditional beer can chicken. Left it in the beer brine for 48 hours then to the BBQ. Man it was good, all gone, but really good. I'm going to do another one this afternoon

BeerMan
August 2nd, 2015, 11:32 AM
I just did the beer marinade instead of the traditional beer can chicken. Left it in the beer brine for 48 hours then to the BBQ. Man it was good, all gone, but really good. I'm going to do another one this afternoon

beer, water, salt, brown sugar...?

notbob
August 2nd, 2015, 11:55 AM
anyone ever do dino ribs? the whole short rib that is.

saw a show about Mighty Quinn's in NY and now want to take a crack at making some giant beef ribs.

I have a hard time finding decent beef ribs

jccawdrey
August 2nd, 2015, 02:01 PM
beer, water, salt, brown sugar...? Lots of salt, garlic salt, red pepper flakes, Spike, Emeril's essence, lemon pepper, pepper, Adobo spice, and 3 cans of P.B.R. and some water, hmmmm

jccawdrey
August 2nd, 2015, 03:08 PM
You need to get some of this Adobo seasoning. It's the bomb

BeerMan
August 3rd, 2015, 09:09 PM
Just hooked up a bottle of this at TJ's. Think I'll try it on ribs next weekend.

http://ecx.images-amazon.com/images/I/713n4Wy6s6L._SY679_.jpg

dude, I keep buying this stuff. my wench can't stop using it to make dinner.

leftwngr
August 3rd, 2015, 10:39 PM
I have a hard time finding decent beef ribs

Gem meats in Fullerton hooked me up. Made them this weekend. Will tweak to improve them. They were popular but I know I can do better.

DRGinLBC
August 4th, 2015, 08:44 AM
dude, I keep buying this stuff. my wench can't stop using it to make dinner.

Yeah. It's pretty fantastic. I was really good on the ribs. Now I'm using it on pretty much everything. :)

FBJ
August 4th, 2015, 09:53 AM
Anyone have a good pork rib recipe they'd like to share?

I've done them quite a few times...but I'd like to hear what has worked best for you? Wood type, rub, sauce? I usually do the 3-2-1 method.

Use the "Last-Meal Baby-backs" recipe and technique from amazingribs.com. You'll never use the Texas crutch again. Hands-down the best ribs I've ever made. Ever.

http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

FBJ
August 4th, 2015, 09:56 AM
Never tried smoked mac n cheese. Do you have a good recipe for it?

I use this recipe and drop it in the smoker instead of the oven. I've had people tell me this is by far the best Mac and cheese they've ever experienced.

http://necessaryindulgences.com/recipe-macaroni-four-cheese/

FBJ
August 4th, 2015, 09:58 AM
well, today I did this. the rib roast came out fan****intastic. I used cherry and oak wood. just a couple of small chunks each. you don't want to put too much smoke on this cut of meat.

https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11223644_10206300152836143_5629723442565162324_n.j pg?oh=c83090d331d238d47c39f27f5b368d0c&oe=562647F7

https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11665556_10206300153196152_3815713950226463824_n.j pg?oh=d036ceb3c205154aba3fec267b481e83&oe=5614BE61

https://scontent-lax1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11695033_10206300153716165_4055070924058017796_n.j pg?oh=8f546ba9302226088591246b3b10cb78&oe=56305512

https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/11693938_10206300153956171_1545804110600220339_n.j pg?oh=b8c3f35d361647d97a5b95c0e8dd5b82&oe=56325439

I pulled the boned-in part out of the chunk prior to the cook, and plan to use them over the mac n cheese.

Looks awesome. I've done this two Christmas' running now, and it's turned out brilliant. I used the prime rib recipe from amazingribs.com (that ****ing site has everything, and it's all awesome).

BeerMan
August 4th, 2015, 07:11 PM
Looks awesome. I've done this two Christmas' running now, and it's turned out brilliant. I used the prime rib recipe from amazingribs.com (that ****ing site has everything, and it's all awesome).

I keep telling ya, that site is the go-to for anyone from beginners to pros. that's where I looked up for that prime rib.

BeerMan
August 5th, 2015, 04:37 PM
I use this recipe and drop it in the smoker instead of the oven. I've had people tell me this is by far the best Mac and cheese they've ever experienced.

http://necessaryindulgences.com/recipe-macaroni-four-cheese/

"Content not found

The content you are looking for could not be found."

Krussadams
August 5th, 2015, 05:06 PM
"Content not found

The content you are looking for could not be found."

Looks like they restructured their site since he saved that link. This looks like it: http://necessaryindulgences.com/2010/08/macaroni-four-cheese/

leftwngr
August 6th, 2015, 12:05 PM
my problem is that I don't have enough smoking space for smoked mac when I'm cooking for a party. I have this ridiculously large extended family, so space is at a premium on the cooker. Meats come first, so the sides get no smoke love.

I'm starting to think that additional cookers are the answer... BUT, as anyone who is married can attest... explaining to the boss why I need another grill may not go over so well. My dream set up would be a dedicated stick burner, a kettle grill, a pellet oven and a gasser. Alas... I keep getting vetoed on these decisions...

*sigh*

DRGinLBC
August 6th, 2015, 01:11 PM
my problem is that I don't have enough smoking space for smoked mac when I'm cooking for a party. I have this ridiculously large extended family, so space is at a premium on the cooker. Meats come first, so the sides get no smoke love.

I'm starting to think that additional cookers are the answer... BUT, as anyone who is married can attest... explaining to the boss why I need another grill may not go over so well. My dream set up would be a dedicated stick burner, a kettle grill, a pellet oven and a gasser. Alas... I keep getting vetoed on these decisions...

*sigh*

Your pain = felt

BeerMan
August 6th, 2015, 05:49 PM
kick them all out of the house and do your own thing.

WingHater
August 6th, 2015, 09:29 PM
Probably wouldn't have the house left if I did that though.

leftwngr
August 17th, 2015, 01:50 PM
just got a quote for a new smoker. The sticker price was as expected but the shipping cost is what floored me. $600 to ship from TX to CA? wow... it's charges like this that will get me killed by my wife. Not even sure how to start that conversation.

notbob
August 17th, 2015, 02:11 PM
just got a quote for a new smoker. The sticker price was as expected but the shipping cost is what floored me. $600 to ship from TX to CA? wow... it's charges like this that will get me killed by my wife. Not even sure how to start that conversation.

road trip might be cheaper! Bring back a side of cow to go with it too.

leftwngr
August 17th, 2015, 03:55 PM
road trip might be cheaper! Bring back a side of cow to go with it too.

seriously... Southwest to Houston and a UHaul may even be cheaper.

I must be insane.

leftwngr
August 18th, 2015, 08:46 AM
Cured and smoked some bacon... 10 lbs of the stuff.

Did a few different cures just to see how it would turn out.

This was maple cured and cherry smoked.

notbob
August 18th, 2015, 09:37 AM
Cured and smoked some bacon... 10 lbs of the stuff.

Did a few different cures just to see how it would turn out.

This was maple cured and cherry smoked.

I have been meaning to try that. How long was your cure?

leftwngr
August 18th, 2015, 12:04 PM
I have been meaning to try that. How long was your cure?

I went 7 days on it. It gets really salty after 5 days, so I soaked it in water for an hour after I took it out of the cure and before it hit the smoke. I smoked at 200 for about 3 hours and change until the internal was 150. I find that smoking at 225 (as suggested by meathead) the ends get a little over done and you lose a few slices. I like to keep the cooked edges to a minimum.

Was in Costco and they had full fresh pork bellies and I couldn't resist.

notbob
August 18th, 2015, 12:17 PM
I went 7 days on it. It gets really salty after 5 days, so I soaked it in water for an hour after I took it out of the cure and before it hit the smoke. I smoked at 200 for about 3 hours and change until the internal was 150. I find that smoking at 225 (as suggested by meathead) the ends get a little over done and you lose a few slices. I like to keep the cooked edges to a minimum.

Was in Costco and they had full fresh pork bellies and I couldn't resist.

I will have to tell my dad to keep a look out next time he is there

juliochango
August 19th, 2015, 07:11 AM
I will have to tell my dad to keep a look out next time he is there

If you are near Commerce or Hawthorne, the Business Centers have a better selection, and it seems like better prices. I am always intrigued by the pork belly, but do not have the time to give bacon a try. I remember thinking "that is a great price for that pork belly."
For additional meats, briskets I have seen are shy of 3 bucks a lb. Pork shoulders are a buck and change a lb (bone in, or out). Ribs vary, but I remember noting they were close to a buck lower than my regular costco.

notbob
August 19th, 2015, 07:18 AM
If you are near Commerce or Hawthorne, the Business Centers have a better selection, and it seems like better prices. I am always intrigued by the pork belly, but do not have the time to give bacon a try. I remember thinking "that is a great price for that pork belly."
For additional meats, briskets I have seen are shy of 3 bucks a lb. Pork shoulders are a buck and change a lb (bone in, or out). Ribs vary, but I remember noting they were close to a buck lower than my regular costco.

Yeah my parents used to frequent the business Costco in Vegas when they lived out there. Unfortunately I live in SFV which is a ways away

rinkrat
August 19th, 2015, 08:44 AM
If anyone has a Traeger like me, Costco has the wood pellets cheaper than most places.

Henry1515
August 19th, 2015, 02:29 PM
how do you like your traeger?

leftwngr
August 19th, 2015, 06:36 PM
Q pellets rock. make an order and take a truck to Covina. well worth the drive.

notbob
August 29th, 2015, 03:18 PM
So I decided to try my hand at homemade corned beef and pastrami. A few weeks ago I picked up a packer brisket just over 13lbs. I lost 2.5 lbs of fat to trimming and ended up with a 3lb point a 4lb flat and a 3lb flat. Sealed em up and threw em into the freezer till I was ready for em which happened to be this week.

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150823_120610_edit_1440885656128.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150823_122810_edit_1440885710112.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150823_123926_edit_1440885763129.jpg

Today i mixed up a batch of pickling spices and got the cure ready. Thankfully Sprouts sells spices by weight so I didn't have to buy whole jars of everything. Now I have to wait 2 weeks and then we can have some real fun.

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150829_115431_edit_1440885553825.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150829_134308_edit_1440885452808.jpg

BeerMan
August 29th, 2015, 10:12 PM
doing it the right way.

I did make some corned beef. cooked it in the crockpot (before the time I had a smoker). turned out alright.

leftwngr
August 30th, 2015, 11:51 AM
that is a serious science experiment right there.

nice looking cure. looking forward to see how it turns out

notbob
August 30th, 2015, 01:37 PM
that is a serious science experiment right there.

nice looking cure. looking forward to see how it turns out

At $3 a lb I figured what the hell

BeerMan
August 30th, 2015, 07:12 PM
if there's a Penzey's nearby, I suggest you check it out.

notbob
August 31st, 2015, 11:16 AM
Thinking of getting a decent knife for slicing and had my eye on this one. http://www.amazon.com/Victorinox-Classic-4-Inch-Slicing-Granton/dp/B005LRYNUU/ref=sr_1_46?s=kitchen&ie=UTF8&qid=1441044580&sr=1-46

or maybe this one http://www.amazon.com/Victorinox-Cutlery-12-Inch-Slicing-Fibrox/dp/B0019WZL4I/ref=sr_1_153?s=kitchen&ie=UTF8&qid=1441045218&sr=1-153

Any reccomendations, preferably under $75?

leftwngr
August 31st, 2015, 03:24 PM
can't say I've used either of those. go with the one with the better grade steel. cheap knives are frustrating and stick with you for years making it hard to justify a good purchase later. Exhibit A that piece of crap in my drawer with the blue handle that I got back in college.

rinkrat
September 4th, 2015, 03:30 PM
I use Cutco knives and they are wonderful.

BeerMan
September 5th, 2015, 10:30 AM
getting started on a long weekend!
http://i.imgur.com/fTbXQIv.jpg

notbob
September 5th, 2015, 10:41 AM
getting started on a long weekend!
http://i.imgur.com/fTbXQIv.jpg

You read my mind. Are those the ones from sprouts for 2.99? It bugs me that they don't sell whole racks.

Im headed to smart and final for spare ribs. They are on sale for 1.79lb

BeerMan
September 5th, 2015, 12:01 PM
You read my mind. Are those the ones from sprouts for 2.99? It bugs me that they don't sell whole racks.

Im headed to smart and final for spare ribs. They are on sale for 1.79lb

you can request a whole rack. I've gotten it that way.

got the ribs at Ralph's. they were on sale. got two for $12 and $13.

BeerMan
September 7th, 2015, 06:54 PM
beer can burgers!

https://scontent-lax3-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/11220870_10206773448988251_2879665614877420448_n.j pg?oh=1ed3454f450c0de71baf5bbae24c3b4d&oe=566CA460

notbob
September 10th, 2015, 06:52 PM
After 12 days I think the cure has done it's job. I cut off a piece to test how salty it is. It definitely needs to soak in some fresh water over night to reduce the salinity. Test piece tasted great despite the salt.

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150910_175432.jpg

leftwngr
September 11th, 2015, 01:00 PM
wow... nice color to that.

Coming along nicely.

FBJ
September 11th, 2015, 02:24 PM
Gonna make the whole forrest jealous when I start a couple of the patented pork shoulders tomorrow evening.

Hey...anyone done any experimenting with the combination of sous vide and barbecue? Like cooking a steak sous vide then searing it real quick over coals?

leftwngr
September 11th, 2015, 04:42 PM
Gonna make the whole forrest jealous when I start a couple of the patented pork shoulders tomorrow evening.

Hey...anyone done any experimenting with the combination of sous vide and barbecue? Like cooking a steak sous vide then searing it real quick over coals?

Never did a sous vide, but have used the smoker and a blazing hot grill together for a reverse sear on tri tip and steaks. Smoke it at 180-200 until internal is about 110 then sear the living daylights out of it until the internal is 130.

notbob
September 12th, 2015, 12:43 PM
Corned beef is done

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150912_121021.jpg

Might have overcooked it a touch and it was a little dry but pretty good. Pastrami is in the steamer as we speak

notbob
September 12th, 2015, 04:49 PM
The pastrami was ridiculously good

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150912_160741.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150912_160732.jpg

Only problem I had was the very center of the thicker pieces didn't cure. I'll shoot for a 14 day time frame next time. Overall this was a fun cook. The pastrami made it all worth while. Maybe because it was the flat but the corned beef was just ok. I would definitely do this again.

leftwngr
September 14th, 2015, 08:35 PM
outstanding. great job. going to have to try that someday.

Big Red
September 15th, 2015, 02:34 PM
The pastrami was ridiculously good

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150912_160741.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20150912_160732.jpg

Only problem I had was the very center of the thicker pieces didn't cure. I'll shoot for a 14 day time frame next time. Overall this was a fun cook. The pastrami made it all worth while. Maybe because it was the flat but the corned beef was just ok. I would definitely do this again.

I might give this a shot this weekend. Thanks for sharing!

notbob
September 15th, 2015, 03:34 PM
I might give this a shot this weekend. Thanks for sharing!

Here is a link to recipe i used http://amazingribs.com/recipes/beef/home_made_corned_beef.html

leftwngr
October 3rd, 2015, 12:51 PM
okay, I finally did it. Combined two of my favorite hobbies...

https://youtu.be/2L5uiFh6-98

Delivery in a week or so. Should be fun. Now if the Kings ever do a cookout AND I can figure out a way to move the thing (probably the harder part), we can have some real fun.

Tailgating allowed at Staples?

BeerMan
October 4th, 2015, 03:57 PM
okay, I finally did it. Combined two of my favorite hobbies...

https://youtu.be/2L5uiFh6-98

Delivery in a week or so. Should be fun. Now if the Kings ever do a cookout AND I can figure out a way to move the thing (probably the harder part), we can have some real fun.

Tailgating allowed at Staples?
hardly none allowed anymore. the parking lots keep getting bought up/torn up by developers.

btw, that's one sweet smoker.

notbob
October 4th, 2015, 07:47 PM
okay, I finally did it. Combined two of my favorite hobbies...

https://youtu.be/2L5uiFh6-98

Delivery in a week or so. Should be fun. Now if the Kings ever do a cookout AND I can figure out a way to move the thing (probably the harder part), we can have some real fun.

Tailgating allowed at Staples?

She's a beaut

leftwngr
October 5th, 2015, 08:46 AM
bummer on the tailgating...

I guess that's probably a good thing. Then again they tolerate those folding carts with a hotel pan and a burner... I'd go out on a limb and say our cookers/food is safer than the sausage carts.

Don't get me wrong though... I love the carts. I'm just jealous.

BeerMan
October 6th, 2015, 05:19 PM
well, if you know of a secret spot to tailgate....

leftwngr
October 7th, 2015, 12:31 PM
from the look of the food made on this forum, if the members did a big ol' tailgate, we'd cut into the profits of the local eateries...

BTW... I had to have them redo the designs on my smoker. Some minor details, but enough to make me crazy considering how much I spent on it. Delivery going to be delayed about a week or so... dang it. Hope to have it by Halloween for a block party.

leftwngr
October 8th, 2015, 11:01 AM
Chateau Bow Wow... you need to clear your PM's.

jccawdrey
October 8th, 2015, 01:38 PM
I've had a 5 lb chicken in a salt/spices and beer brine for almost three days now. Firing up the BBQ to do the beer can chicken thing this afternoon. Hmmmm, will be thinking of Giada

BeerMan
October 8th, 2015, 08:34 PM
three day brine? wow. I wonder how salty it might taste?

jccawdrey
October 9th, 2015, 10:05 AM
I really didn't put that much salt or spices on it, due to the time I had planned. It came out great. So moist and tender. I'm going to try this with a pork roast later this month. I think the PBR had a lot to do with it also

BeerMan
October 9th, 2015, 06:59 PM
I really didn't put that much salt or spices on it, due to the time I had planned. It came out great. So moist and tender. I'm going to try this with a pork roast later this month. I think the PBR had a lot to do with it also

hipster!

BeerMan
October 9th, 2015, 07:00 PM
https://youtu.be/Deqzu2pqvEk

almost exactly how I do my pork shoulder. almost, because I wet it first with either olive oil, veg oil, mustard, etc. I think I used the dry method the first time I smoked the shoulder. will do that again next time.

BeerMan
October 17th, 2015, 01:57 PM
https://scontent-lax3-1.xx.fbcdn.net/hphotos-xta1/v/t1.0-9/12096280_1164676080227172_4330131541968356909_n.jp g?oh=2bf8a9b5605e1f108b73c73d577e680b&oe=56CFE5BD

what are you smoking up this weekend? I'm taking a break after last weekend's smoke-a-thon where I did the salmon, pork shoulder, pork loin and cheese-stuffed bacon-wrapped asparagus (not necessarily in that order).

next weekend will be different as it will be our anniversary. I plan to take R2-BQ on our annual trip, this time to Big Bear.

leftwngr
October 19th, 2015, 02:41 PM
a few things I did recently.

A new batch of bacon... this time I added molasses, maple syrup, and bourbon to the cure. Desalinated for a solid hour and change to get the saltiness out.

the rest is chicken thighs using the Slap Yo Daddy method of dry brining with Tang; some lamb lollipops and veggies, and two plates of seared skipjack tuna that my buddy caught on a fishing trip.

sorry for gigantic pictures. phone...

notbob
October 19th, 2015, 02:47 PM
a few things I did recently.

A new batch of bacon... this time I added molasses, maple syrup, and bourbon to the cure. Desalinated for a solid hour and change to get the saltiness out.

the rest is chicken thighs using the Slap Yo Daddy method of dry brining with Tang; some lamb lollipops and veggies, and two plates of seared skipjack tuna that my buddy caught on a fishing trip.

sorry for gigantic pictures. phone...

Do you use the belly or the sides for your bacon?

leftwngr
October 19th, 2015, 03:55 PM
I used pork belly. I haven't done side bacon yet. Did a Canadian bacon that came out nice, but my family likes the belly so I just go with what they like.

leftwngr
October 20th, 2015, 04:41 PM
Fixed and delivered.

54815482

Had them make a few minor but important changes from their original rendition.

Had to come to work right after getting it out of the crate, so no time to season it or figure out how to use it, but that will come this weekend.

And about that tailgating idea I had? Forget it. The thing weighs 925 lbs. dry. Nearly killed myself rolling it into my backyard. This thing isn't moving if I can help it.

jccawdrey
October 22nd, 2015, 03:35 PM
Can't go wrong with bourbon, and especially if you use it in the cure...

SmytheKing
October 29th, 2015, 04:29 PM
Two questions for you guys.

One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.

Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.

juliochango
October 29th, 2015, 05:12 PM
Two questions for you guys.

One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.

Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.
Sweet dry rub and I am a huge fan of applewood. I haven't tried cherry wood, but have read great reviews. I have read that a apple cider mop/ spray helps break it down and the natural sweetness comes out.
5-7 lbs for a brisket would be a portioned one. Stater brothers has had 9 lbers, which are smaller for whole briskets. Might have to ask the butcher though. Costco business center has had them for under 3 bucks a lb. 11-13 lbers.

KHenry14
October 29th, 2015, 09:38 PM
Two questions for you guys.

One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.

Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.

You could inject pineapple juice for one.

I get my larger brisket's at Smart and Final

BeerMan
October 29th, 2015, 09:53 PM
never underestimate the importance of asking the butcher if he has a whole packer piece. doesn't matter what store or where, chances are they may or may not have it. I got the chance one day at Ralph's in Arcadia and got a nice flat cut out of it.

anyway, my local Costco did have the packers in whole.

as for getting the sweetness in the pok shoulders, after you shred it, you can always mix different sauces into it at one point in time and another.

juliochango
October 29th, 2015, 10:04 PM
never underestimate the importance of asking the butcher if he has a whole packer piece. doesn't matter what store or where, chances are they may or may not have it. I got the chance one day at Ralph's in Arcadia and got a nice flat cut out of it.

anyway, my local Costco did have the packers in whole.

as for getting the sweetness in the pok shoulders, after you shred it, you can always mix different sauces into it at one point in time and another.
I am a fan of a spiced up Lucilles bbq sauce. I buy the sauce at costco, to start. In a pot heat up some olive oil, minced onion and garlic, sweat them a bit, bbq sauce, some lemon juice, cayenne, little soy and teriyaki, then some bourbon. Porportions are whatever Im in the mood for.
If I want a sweeter sauce some brown sugar. If I want some more tang, apple cider vinegar. Makes bomb sauce out of bottled stuff. Cus Im to lazy to make my own and have yet to find great bottled sauce.

jeffersonw
October 30th, 2015, 02:08 AM
Smart and Final is a great place to find whole cuts. They've got everything from briskets ,if you want to cook the whole thing, New York, Rib Eye, flap meat, tri tip; basically any cut you want at a lower price per pound if you're handy with s butcher knife.

!Kings!
October 30th, 2015, 07:09 AM
Two questions for you guys.

One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.

Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.

Apple Juice and Brown Sugar, whatever portions you are in the mood for. Rub with the sugar and spritz with the Apple Juice and a little olive oil every hour or so during the last 6 hours of the cook. If I am in a hurry I will just put 1/2 cup of Apple Juice in a tinfoil pan, wrap it and finish that way. No bark unless you let it go another couple hours on the rack with no wrap, but it will fall apart in your fingers this way.

jccawdrey
October 30th, 2015, 10:32 AM
^^^^ This. Works well. I ask my butcher at Stater Bros to order special cuts. They are great

leftwngr
October 30th, 2015, 10:58 AM
Two questions for you guys.

One, I'm looking for a way to make a pork shoulder have a little bit of a sweeter flavor. Injection? Sweet rubs? Ideally I wouldn't use any sauce, but I'll do that if I'm not going to get a sweeter flavor on the meat.

Second question is, where might I be able to find a larger cut of brisket at? I've gone to the local Albertsons and didn't see any. I'd be looking for something between 5-7lbs too.

Injection with too much sweetness will break down the pork taste in my opinion. If you want to add sweet, go with a two stage rub like Meathead does on amazingribs.com If you dry brine and add his rub afterwards like he suggests, you get a lot of sweetness in the bark. Applewood is great too to bring out the sweetness. Too much can be bitter though, so really go easy on it. Another trick to add sweetness is to wrap the meat with some brown sugar, blue agave and beer or apple juice. If you do wrap, make sure you let it rest and breathe after you cook it so the bark can reset itself with a nice candy crust.

Large brisket? Costco has full packers. Saw a few up to 19 lbs. the other day. Depending where you are and how much you want to buy, you can also check out RW Zant or Restaurant Depot. If you're near Whittier there is a place called Orchard's market that has a great butcher, and over in North OC there is a place called GEM Meats that is awesome.

SmytheKing
October 30th, 2015, 01:17 PM
Injection with too much sweetness will break down the pork taste in my opinion. If you want to add sweet, go with a two stage rub like Meathead does on amazingribs.com If you dry brine and add his rub afterwards like he suggests, you get a lot of sweetness in the bark. Applewood is great too to bring out the sweetness. Too much can be bitter though, so really go easy on it. Another trick to add sweetness is to wrap the meat with some brown sugar, blue agave and beer or apple juice. If you do wrap, make sure you let it rest and breathe after you cook it so the bark can reset itself with a nice candy crust.

Large brisket? Costco has full packers. Saw a few up to 19 lbs. the other day. Depending where you are and how much you want to buy, you can also check out RW Zant or Restaurant Depot. If you're near Whittier there is a place called Orchard's market that has a great butcher, and over in North OC there is a place called GEM Meats that is awesome.

Thanks guys. These are all excellent suggestions and tips. I'll probably pull a little from each and go with that.

Short story is I'm bringing some stuff for a party of between 12-17 people. Someone else is bringing some pulled pork but it's more savory and salty. Looking to give a different flavor if possible so something with a little more sweet might work. As I said, I'd like to avoid sauce and just have that on the side, but I'm fine with just mixing some in as well. Maybe a little of both in different bowls.

As far as the brisket, looks like Smart and Final has them going for about $2.70/lb right now so I'll look at their selection and see what the cuts are like. Probably looking for 8-10lbs on that and I'l likely go with my regular rub that I made before.

notbob
October 30th, 2015, 03:25 PM
Just picked up a 15lb packer at smart & final last week for 2.59 a lb

notbob
October 30th, 2015, 07:05 PM
Baby backs are on sale at sprouts for 2.79lb. Some of the meatiest i have ever seen. I am not exagerating when i say these ribs were the best i have ever made.

leftwngr
November 14th, 2015, 03:35 PM
y'all getting your Thanksgiving menus ready?

I have a small tribe showing up at my place (30-40 ppl) so we are doing 2 briskets, 6 racks of ribs and 30 lbs of turkey.

What do you guys have on tap?

notbob
November 15th, 2015, 12:02 PM
Just smoked a double turkey breast with pecan yesterday. It went over so well i will be doing it again for thanksgiving.

BeerMan
December 23rd, 2015, 08:39 PM
so, today, I test-smoked some bacon-wrapped green beans. guess I'll need to make more on Christmas Day.

https://scontent-lax3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/1919178_10207405639152610_161977794701477992_n.jpg ?oh=1dc82cc69f9a62cde721d765526ef146&oe=56D6918D

https://scontent-lax3-1.xx.fbcdn.net/hphotos-xft1/v/t1.0-9/12373441_10207405613351965_1644624966724112571_n.j pg?oh=3b72649a4c03d49f5f2e11faae8b2447&oe=56D7CD9C

jccawdrey
December 24th, 2015, 12:00 PM
Just added another PBR to my turkey brine. Starting it at 8 am tomorrow...hmmmm

notbob
December 24th, 2015, 01:36 PM
We got a new toy!

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20151224_122724.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20151224_122900.jpg

Seasoning it as we speak. The dial therm that came with it was off by 50 degrees and i broke it trying to adjust it lol. Gonna give the manufacturer a call next week.

BeerMan
December 25th, 2015, 11:06 PM
We got a new toy!
...
Seasoning it as we speak. The dial therm that came with it was off by 50 degrees and i broke it trying to adjust it lol. Gonna give the manufacturer a call next week.

"We"?

built in dial therms are never accurate. this is why we have the remote therms. if you broke it, you may have fixed it already haha

notbob
December 25th, 2015, 11:20 PM
"We"?

built in dial therms are never accurate. this is why we have the remote therms. if you broke it, you may have fixed it already haha

My uncle wanted a low maintenance smoker. We went with this propane model but we are gonna hook it up to the natural gas line

notbob
February 6th, 2016, 02:21 PM
Smoked salsa anyone?
http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20160206_085120.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20160206_091352.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20160206_131014.jpg

My first time making this recipe. I was supposed to cold smoke the ingredients but im not set up for that atm so i left the smoker on low. Everything came out great and this recipe is super tasty. I also made my regular salsa which is on the right.

Carne asada will be hitting the grill in a few hours

notbob
February 6th, 2016, 06:43 PM
Might have gone a touch overboard for 8 people

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20160206_173613.jpg

jccawdrey
February 7th, 2016, 10:35 AM
I've had a chicken in my beer brine for the last 50 or so hours. I'm planning on starting it about 1pm so it's ready for the game today

BeerMan
February 7th, 2016, 08:03 PM
Smoked salsa anyone?
I was supposed to cold smoke the ingredients but im not set up for that atm so i left the smoker on low.

http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/tube_smoker_sml_zps8969bb45.jpg
or
http://www.smokingpit.com/images/Info/A-MAZE-N-SMOKER/a-maze-n-smoker1.jpg

I have yet to get the A-Maze-n tube. it's on my wishlist though.

notbob
February 7th, 2016, 09:03 PM
http://img.photobucket.com/albums/v288/GuitarPix/Smaller%20Stix%20Pix/tube_smoker_sml_zps8969bb45.jpg
or
http://www.smokingpit.com/images/Info/A-MAZE-N-SMOKER/a-maze-n-smoker1.jpg

I have yet to get the A-Maze-n tube. it's on my wishlist though.

Yeah i was hoping to run this smoker on the same chunks i use for my weber but it doesnt look like that is gonna work so i will be buying an a-maz-n tray

Krussadams
February 10th, 2016, 01:45 PM
Smoked salsa anyone?
http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20160206_085120.jpg

My first time making this recipe. I was supposed to cold smoke the ingredients but im not set up for that atm so i left the smoker on low. Everything came out great and this recipe is super tasty. I also made my regular salsa which is on the right.

Carne asada will be hitting the grill in a few hours

Fresnos and chiles de arbol. Nice choices!

leftwngr
February 17th, 2016, 02:39 PM
We got a new toy!

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20151224_122724.jpg

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20151224_122900.jpg

Seasoning it as we speak. The dial therm that came with it was off by 50 degrees and i broke it trying to adjust it lol. Gonna give the manufacturer a call next week.

Very nice. My buddy has the same one. That's a good cooker.

Door therms are always pretty crappy. Check thermoworks for deals on things like the DOT or Chef Alarm.

notbob
February 17th, 2016, 03:14 PM
Very nice. My buddy has the same one. That's a good cooker.

Door therms are always pretty crappy. Check thermoworks for deals on things like the DOT or Chef Alarm.

That therm is more for looks than anything. i use a maverick for cooker temp and meat temp and i also picked up a thermapen.

leftwngr
February 17th, 2016, 04:50 PM
That therm is more for looks than anything. i use a maverick for cooker temp and meat temp and i also picked up a thermapen.

I have a few thermoworks products. They're great. I've never used the maverick, but I've seen nothing but good things about it.

These days, I'm finding that I use the therms less and less, though. I tend to stress over details and degrees too much when I have everything plugged in.

I also have another cooker with some Kings customizations in the works. Wife is so going to kill me.

notbob
February 17th, 2016, 05:15 PM
I have a few thermoworks products. They're great. I've never used the maverick, but I've seen nothing but good things about it.

These days, I'm finding that I use the therms less and less, though. I tend to stress over details and degrees too much when I have everything plugged in.

I also have another cooker with some Kings customizations in the works. Wife is so going to kill me.

i mostly use them to keep me in the ball park. i dont worry about temp fluctuations too much unless they are drastic. Have you had a chance to break in the you already have?

leftwngr
February 17th, 2016, 05:51 PM
i mostly use them to keep me in the ball park. i dont worry about temp fluctuations too much unless they are drastic. Have you had a chance to break in the you already have?

I cook on it about 3-5 times a month. I enjoy cooking for friends and family.

It's huge, so I've done a few really big cooks. The biggest was 70 lbs of pork butt and 70 lbs of brisket in one cook. Here are some photos (sorry for the size):

5537

Strangely enough, there was room to spare.

5538
5539

I think if I really maxed out the capacity, I could have added at least 4 more 12-15 lb. brisket and probably another 6-8 pork butts.

Did 30 turkey legs and 6 racks of ribs for Thanksgiving and then cured and smoked about 50 lbs. of pork belly for bacon that I gave away to friends and family.

It's an addiction.

notbob
February 17th, 2016, 08:54 PM
Looks good man

BeerMan
February 17th, 2016, 10:57 PM
holy cannoli, batman, that is a lot of meat.

BeerMan
February 17th, 2016, 10:59 PM
That therm is more for looks than anything. i use a maverick for cooker temp and meat temp and i also picked up a thermapen.

good to see you're catching up on the Thermapen wagon. how is it doing for you? is it the MK4 or just the older one?

notbob
February 18th, 2016, 09:36 AM
good to see you're catching up on the Thermapen wagon. how is it doing for you? is it the MK4 or just the older one?

I thought i told you i got one a few months back. Its the older model. I actually find myself using it for just about everything i cook. I also bought a couple of thermopops to give as gifts

leftwngr
February 18th, 2016, 06:35 PM
holy cannoli, batman, that is a lot of meat.

Yeah, it was a lot to prep. Fun cook though. I cook for 20-30 pretty regularly, but that was the first time I did anything that big. Had 3 pans of pulled pork and 2 pans of brisket. All wiped out in short order.

It's a big cooker but it is really fuel efficient, so that whole cook went off with about 10 lbs of charcoal.

Still waiting for the LGK cookout.

leftwngr
February 18th, 2016, 06:37 PM
good to see you're catching up on the Thermapen wagon. how is it doing for you? is it the MK4 or just the older one?

I thought i told you i got one a few months back. Its the older model. I actually find myself using it for just about everything i cook. I also bought a couple of thermopops to give as gifts

My fave is to use a thermoworks needle probe. It is actually faster than the thermapen but not as easy to carry. Sharp!

LetTigerIn
February 20th, 2016, 02:31 PM
I shouldn't have looked at those pictures. Now I'm hungry!!!!!

BeerMan
February 21st, 2016, 08:33 PM
Still waiting for the LGK cookout.

gotta make that happen!

leftwngr
February 29th, 2016, 06:05 PM
So one of the drawbacks I've found to my cooking hobby is that my family enjoys making requests. Recently, I got hit up for a bunch of home cured bacon, so I figured I'd document it and share it here. Thanks for looking.

A big slab of pork belly... just shy of 12 lbs.
5548

Into a wet cure of my own mixing involving among other things... bourbon. mmm... bourbon.
5549

a week later, it is on the smoker for a few hours. This is 3 hours in.
5550

After the smoke, it's slice and test time. Cure went through evenly, so I was happy.
5551

Into the deli slicer and then packed in about 1lb. packs. An 11.89 lb. raw belly yielded about 10.5 lbs. of slices and roughly a half pound of end pieces.
5552

I have become the family bacon servant.

notbob
February 29th, 2016, 08:48 PM
So one of the drawbacks I've found to my cooking hobby is that my family enjoys making requests. Recently, I got hit up for a bunch of home cured bacon, so I figured I'd document it and share it here. Thanks for looking.

A big slab of pork belly... just shy of 12 lbs.
5548

Into a wet cure of my own mixing involving among other things... bourbon. mmm... bourbon.
5549

a week later, it is on the smoker for a few hours. This is 3 hours in.
5550

After the smoke, it's slice and test time. Cure went through evenly, so I was happy.
5551

Into the deli slicer and then packed in about 1lb. packs. An 11.89 lb. raw belly yielded about 10.5 lbs. of slices and roughly a half pound of end pieces.
5552

I have become the family bacon servant.

What temp do you smoke your bacon at? My next project is bacon and i cant decide if i want to try cold smoking or hot smoking.

leftwngr
March 1st, 2016, 09:41 AM
I smoke it at 180 and pull it at between 130-135 before chilling it.

notbob
March 1st, 2016, 10:05 AM
I smoke it at 180 and pull it at between 130-135 before chilling it.

Maybe i will go that route. Currently i have 15lbs of brisket on its way to becoming pastrami so when that is done im gonna try bacon.

Creeping Death
March 2nd, 2016, 05:57 PM
Maybe i will go that route. Currently i have 15lbs of brisket on its way to becoming pastrami so when that is done im gonna try bacon.

Homemade pastrami is by far my favorite thing to make on the smoker. Its probably not as fancy as some of you guys. I'll be a corned beef, let is soak in fresh water for 3-4 days to bring the brine out, then pack it full of pepper and corriander, and put it on the smoker at 225. I forgot the internal temp, but man oh man, that stuff is delicious.

BeerMan
March 2nd, 2016, 10:41 PM
I have become the family bacon servant.

when I grow up, I wanna be like you.

leftwngr
March 3rd, 2016, 04:32 PM
when I grow up, I wanna be like you.

ha... nice. It's rough trying to explain why the fridge looks like a science experiment all the time though. My wife... she's great, but I think she firmly believes I am from space.

BeerMan
March 3rd, 2016, 09:29 PM
mine wouldn't. she'd leave the whole shelf for my bacon experiment.

...which I have yet to get into.

leftwngr
March 8th, 2016, 04:58 PM
Here's my recipe for a maple/bourbon bacon:

Tools:
Large zip lock bags
Smoker
Meat thermometer

Ingredients:
Raw pork belly (skin off)

Cure: (for every 1lb. of raw pork belly)
1.5 tsp of Kosher Salt (table salt will be too salty)
0.5 tsp of Pink Curing Salt (Prague Powder #1)
1.5 tsp of coarse black pepper
3 tsp of brown sugar
2 tsp of maple syrup (the real kind)
1 tsp of bourbon (or whisky will do too)
? cup of distilled water

Instructions:

I personally like to do a whole 10 lb. belly in a full size food pan, but that can be a bit difficult, so...

Cut or buy the belly in about 2 – 3 lb. chunks.
Mix enough cure ingredients into zip lock bag large enough to hold pork belly chunks.
Put it in the bag and store it in the fridge for 7 days. You should flip the bag periodically and give the meat a light massage to ensure the cure gets in everywhere.
After a week in the cure, throw away the liquids in the bag and replace with clean water. Let it soak for at least 30 minutes. This will take out a lot of the salt so it isn’t so salty. Some like it saltier, but that’s up to you.
Get smoker to 180-200 F (use your choice of wood. I like apple, cherry, or hickory.)
Take pork out of water and pat down with paper towels.
Put on the smoker fat side up when temperature is reached. Leave it on for about 3 hours or until the internal meat temperature is about 135 F.

Remove and place back in fridge overnight. This will cool it down to make it easier to cut.
After it cools, slice it in the direction so that it looks like bacon. (you’ll know what I mean)
Cut it thin or thick. Up to your preference.
Fry it up at low to medium heat so as not to burn the edges (maple syrup burns) and enjoy.

notbob
March 8th, 2016, 05:06 PM
I just bought one of these for all of my brining needs. I might have gone a bit overboard. 2 spatchcocked chickens and brine only took it two about 12 quarts

http://cdnimg3.webstaurantstore.com/images/products/extra_large/18047/454560.jpg

leftwngr
March 8th, 2016, 06:08 PM
nice. that is huge. cure a whole ham in that thing. you able to get that thing into your fridge?

notbob
March 8th, 2016, 06:22 PM
nice. that is huge. cure a whole ham in that thing. you able to get that thing into your fridge?

Takes some finagling but it fits. I wanted to make sure i had room for a 24lb turkey or a whole packer for pastrami.

leftwngr
March 8th, 2016, 09:27 PM
nice. that is huge. cure a whole ham in that thing. you able to get that thing into your fridge?

Takes some finagling but it fits. I wanted to make sure i had room for a 24lb turkey or a whole packer for pastrami.

Been meaning to try a pastrami. I have a huge stainless steel stock pot but to get it into my fridge means removing shelves and relocating food. Not to mention a giant ugly piece of meat curing in the fridge. Wifey will call the white coats on me for sure.

notbob
March 8th, 2016, 09:37 PM
Been meaning to try a pastrami. I have a huge stainless steel stock pot but to get it into my fridge means removing shelves and relocating food. Not to mention a giant ugly piece of meat curing in the fridge. Wifey will call the white coats on me for sure.

Thats pretty much what i have to go through. We have an extra fridge in the garage though so it isnt a big deal

Krussadams
March 10th, 2016, 10:23 AM
I just bought one of these for all of my brining needs. I might have gone a bit overboard. 2 spatchcocked chickens and brine only took it two about 12 quarts

http://cdnimg3.webstaurantstore.com/images/products/extra_large/18047/454560.jpg

Was at Smart & Final the other day, and was really tempted to get one of those. Making room in the fridge for that is what ultimately swayed me.

But, that would be ideal for brining my Thanksgiving turkey.

Krussadams
March 10th, 2016, 10:50 AM
Thats pretty much what i have to go through. We have an extra fridge in the garage though so it isnt a big deal

Sounds like I'm lucky. My wife did a scouting trip while she was at Smart & Final, and they had brisket in stock (couldn't find any [plain brisket] at Stater Brothers, Ralphs and a few other grocery stores). It was $2.59/lb, so I picked up a ~10-lb brisket for about $26. Used the amazingribs.com cure for corned beef, cut the brisket in two, trimmed one down to minimal fat for St. Pat's Day, and left a good fat cap on the other to smoke for some pastrami after the cure. I cleared out the bottom veggie drawer of the fridge, and as of last Tuesday night I have the 2 slabs curing in there in 2-gallon Ziploc bags (double bagged).

But one of the kids has a damn swim meet on St. Pat's Day, so it looks like I'll be doing a boiled dinner in the crock pot this time. Probably will try my hand at making some soda bread this year too, the night before.

notbob
March 10th, 2016, 10:55 AM
Sounds like I'm lucky. My wife did a scouting trip while she was at Smart & Final, and they had brisket in stock (couldn't find any [plain brisket] at Stater Brothers, Ralphs and a few other grocery stores). It was $2.59/lb, so I picked up a ~10-lb brisket for about $26. Used the amazingribs.com cure for corned beef, cut the brisket in two, trimmed one down to minimal fat for St. Pat's Day, and left a good fat cap on the other to smoke for some pastrami after the cure. I cleared out the bottom veggie drawer of the fridge, and as of last Tuesday night I have the 2 slabs curing in there in 2-gallon Ziploc bags (double bagged).

But one of the kids has a damn swim meet on St. Pat's Day, so it looks like I'll be doing a boiled dinner in the crock pot this time. Probably will try my hand at making some soda bread this year too, the night before.

Thats the same cure i use. I use his whole recipe actually. Friday im taking it out of the cure and rubbing so i can smoke it on saturday and steam it on sunday. We have a Kings game St Pattys day so i wont be home.

Krussadams
March 10th, 2016, 12:21 PM
Thats the same cure i use. I use his whole recipe actually. Friday im taking it out of the cure and rubbing so i can smoke it on saturday and steam it on sunday. We have a Kings game St Pattys day so i wont be home.

Yeah, I plan to follow his whole process for the pastrami and see how it goes. My only problem is a smakoer. All I got is a cheap ass Brinkmann electric smoker, so keeping the temp stable is my biggest problem. Now, making the case to get another smoker is where I'm likely not so lucky.

And crap - I forgot that's the only Rags game at home. That's gonna be a long day.

notbob
March 10th, 2016, 12:31 PM
Yeah, I plan to follow his whole process for the pastrami and see how it goes. My only problem is a smakoer. All I got is a cheap ass Brinkmann electric smoker, so keeping the temp stable is my biggest problem. Now, making the case to get another smoker is where I'm likely not so lucky.

And crap - I forgot that's the only Rags game at home. That's gonna be a long day.

My first batch of pastrami was on a weber kettle. Less than a hundred bucks.

leftwngr
March 10th, 2016, 05:20 PM
So this is the "last grill" I'm going to need... or so that was the excuse I gave when I bought it. Time will tell.

5557

5558

I really wanted a wood fired grill, so I found this one, and then when he said he could do custom metalwork, etc... well... I'm weak.

Here's hoping I can add more to the lid as time goes on.

notbob
March 10th, 2016, 10:15 PM
So this is the "last grill" I'm going to need... or so that was the excuse I gave when I bought it. Time will tell.

5557

5558

I really wanted a wood fired grill, so I found this one, and then when he said he could do custom metalwork, etc... well... I'm weak.

Here's hoping I can add more to the lid as time goes on.

That thing is begging for some tri tips

leftwngr
March 11th, 2016, 10:37 AM
That thing is begging for some tri tips

absolutely. already stocked up on a pile of red oak logs.

gotta get my grill/smoke game on for the playoffs.

notbob
March 11th, 2016, 10:41 AM
absolutely. already stocked up on a pile of red oak logs.

gotta get my grill/smoke game on for the playoffs.

Hope you got plenty of this

http://www.cattaneobros.com/images/ecomm/products/large/ws%20susie%20q%20original%2010oz..jpg

leftwngr
March 11th, 2016, 10:58 AM
never tried that. I will have to check it out. where do you get it usually? I'm always up for trying a new spice mix. Just don't like the ones with MSG.

my go-to for tri tip is pretty simple: salt, pepper, garlic powder if I'm feeling adventurous, a touch of paprika... nothing crazy.

I read this Argentinian cook book called Seven Fires and the guy uses this salt water concentration to salt the meat. Basically just brushes it while it is cooking. I've been meaning to try that too, just no time.

notbob
March 11th, 2016, 11:11 AM
never tried that. I will have to check it out. where do you get it usually? I'm always up for trying a new spice mix. Just don't like the ones with MSG.

my go-to for tri tip is pretty simple: salt, pepper, garlic powder if I'm feeling adventurous, a touch of paprika... nothing crazy.

I read this Argentinian cook book called Seven Fires and the guy uses this salt water concentration to salt the meat. Basically just brushes it while it is cooking. I've been meaning to try that too, just no time.

We get that Susie Q stuff online. Its one of the original Santa Maria seasonings and they make one without msg. If i dont want traditional Santa Maria i use Meatheads big bad beef rub. That Argentine thing sounds interesting. South Americans sure do like their salt.

notbob
March 14th, 2016, 08:48 AM
Man i love making this stuff

http://i1107.photobucket.com/albums/h395/bob8880/Shoutbox/20160313_164924.jpg

Krussadams
March 17th, 2016, 12:04 PM
Man i love making this stuff

Can't wait to do this. I actually broke down and ordered a dual-probe wireless thermometer to use on the Brinkmann so I can hopefully manage the temp better. Took the two pieces out of the brine last night and got them desalinated overnight, and have one in the slow cooker now for a nice Irish boiled dinner.

Gonna get the other one in the rub tonight, and hopefully smoke it tomorrow afternoon.

notbob
March 17th, 2016, 12:10 PM
Can't wait to do this. I actually broke down and ordered a dual-probe wireless thermometer to use on the Brinkmann so I can hopefully manage the temp better. Took the two pieces out of the brine last night and got them desalinated overnight, and have one in the slow cooker now for a nice Irish boiled dinner.

Gonna get the other one in the rub tonight, and hopefully smoke it tomorrow afternoon.

Did you do a fry test?

i love my maverick probes, which one did you get?

Krussadams
March 17th, 2016, 12:26 PM
Did you do a fry test?

I did not, as I can't say I'm familiar with that. What all's involved? Slapping a slice down in a pan and seeing if it stays pink or some'n?



i love my maverick probes, which one did you get?

I bought this'n:

http://www.amazon.com/gp/product/B00ANCQELE?psc=1&redirect=true&ref_=od_aui_detailpages00

I'll live with the copper color if it will save me $7 or $8.

notbob
March 17th, 2016, 12:33 PM
I did not, as I can't say I'm familiar with that. What all's involved? Slapping a slice down in a pan and seeing if it stays pink or some'n?




I bought this'n:

http://www.amazon.com/gp/product/B00ANCQELE?psc=1&redirect=true&ref_=od_aui_detailpages00

I'll live with the copper color if it will save me $7 or $8.

Fry test is when you slice a piece off cook it and check for salinity. This way you know before you cook the whole roast.

I have a 732 as well its a great model. I did just have to replace the bbq probe that was wonky after almost 3yrs. I went with a 6ft probe which is nice.

Krussadams
March 17th, 2016, 01:09 PM
Fry test is when you slice a piece off cook it and check for salinity. This way you know before you cook the whole roast.

Ah. Well, that's why I have the wife and kids. I'll let them try it first, and if they pucker and start absorbing all the ambient moisture, then I'll probably skip it. I let the slab sit overnight in a 2-gallon bag full of filtered water, so hopefully it did the trick.


I have a 732 as well its a great model. I did just have to replace the bbq probe that was wonky after almost 3yrs. I went with a 6ft probe which is nice.

The only complaint I really saw on those was the probe cables; can't really wash them, and they do go after a time. But 3 years sounds like a pretty good lifespan on something flexible and exposed to over 300-degree temp swings. Is accuracy pretty good on these in your experience? I was thinking of setting a range for the smoker temp to something like 215-235 when this calls for a 225 smoke. Think this is too narrow and will be a b**** to maintain?

notbob
March 17th, 2016, 01:26 PM
Ah. Well, that's why I have the wife and kids. I'll let them try it first, and if they pucker and start absorbing all the ambient moisture, then I'll probably skip it. I let the slab sit overnight in a 2-gallon bag full of filtered water, so hopefully it did the trick.



The only complaint I really saw on those was the probe cables; can't really wash them, and they do go after a time. But 3 years sounds like a pretty good lifespan on something flexible and exposed to over 300-degree temp swings. Is accuracy pretty good on these in your experience? I was thinking of setting a range for the smoker temp to something like 215-235 when this calls for a 225 smoke. Think this is too narrow and will be a b**** to maintain?

i test em in boiling water every few months to make sure they are calibrated properly. Mine never had a problem. Clorox wipes or something similar are great for all your probes and thermometers. As for the 20 degree range, give it a go and see how well your smoker maintains the temp. If you have big temp swings widen the range, it wont hurt the food.

Krussadams
March 17th, 2016, 02:24 PM
i test em in boiling water every few months to make sure they are calibrated properly. Mine never had a problem. Clorox wipes or something similar are great for all your probes and thermometers. As for the 20 degree range, give it a go and see how well your smoker maintains the temp. If you have big temp swings widen the range, it wont hurt the food.

Good ideas. This is exactly the kind of unit I'm working with. It was free, so I don't complain.

http://www.mybestsmoker.com/wp-content/uploads/2014/06/Brinkmann-810-Gourmet-Red-Electric-Smoker.jpg

That little door there is pretty much all I got for temp adjustment. It's electric, so thankfully that should be pretty consistent, though I am toying with the idea of rigging a potentiometer to the heating element so I can get much better control.

OK, so a couple other questions, if you don't mind: what type of wood did you use for your pastrami? And did you apply smoke the entire time, or do something similar to 3-2-1 ribs where smoke was applied only for one part of the cooking process?

notbob
March 17th, 2016, 02:30 PM
Good ideas. This is exactly the kind of unit I'm working with. It was free, so I don't complain.

http://www.mybestsmoker.com/wp-content/uploads/2014/06/Brinkmann-810-Gourmet-Red-Electric-Smoker.jpg

That little door there is pretty much all I got for temp adjustment. It's electric, so thankfully that should be pretty consistent, though I am toying with the idea of rigging a potentiometer to the heating element so I can get much better control.

OK, so a couple other questions, if you don't mind: what type of wood did you use for your pastrami? And did you apply smoke the entire time, or do something similar to 3-2-1 ribs where smoke was applied only for one part of the cooking process?

I have been using hickory for my pastrami. I follow meatheads recipe so i give it smoke until it hits 150 degrees internal. After that i steam it to about 203 degrees or until tender.

I get tons of great info from smoking meat forums. Here is a link to their electric sub forum http://www.smokingmeatforums.com/f/110/electric-smokers

BeerMan
March 19th, 2016, 12:14 PM
the probes fail because people immerse them into the water to soak up and clean. while they are not exactly waterproof, just keep the probe cable and its attachment to the steel end dry. I clean mine with a dishbrush and soap.

Krussadams
March 21st, 2016, 11:54 AM
Well, I should have complete control over the temp now. The benefits of working at an electronics manufacturing company: geeks on staff. So I can either get a turnkey solution from one of them, or get plenty of input for building my own rigs (like a temp controller I built for a crockpot to use as a bath for fermenting pepper mash to make homemade hot sauce).

In this case, he already had a solution he had put together for another use: a complete, 0-100% VAC controller for a duplex outlet. in combination with the fancy-shmancy thermometer, I should be able to literally dial in on the perfect temperature.

And ****, I may just be able to do some cold smoking in this thing.

Mulletsave30
March 30th, 2016, 08:47 AM
I have a nice sized fridge that's sitting empty except for the freezer out in the garage. You may bring and store your concoction there if you want. However there's no guarantee it'll still be there when you come by to pick it up. We'll enjoy it though. :)


Been meaning to try a pastrami. I have a huge stainless steel stock pot but to get it into my fridge means removing shelves and relocating food. Not to mention a giant ugly piece of meat curing in the fridge. Wifey will call the white coats on me for sure.

Salty Dog
April 7th, 2016, 08:18 AM
Weber looks to take on the Big Green Egg, for $1700 a pop.

http://www.weber.com/weber-nation/blog/the-summit-charcoal-grill-it-has-finally-arrived

leftwngr
April 8th, 2016, 03:51 PM
Weber looks to take on the Big Green Egg, for $1700 a pop.

http://www.weber.com/weber-nation/blog/the-summit-charcoal-grill-it-has-finally-arrived

saw this too. I wish I could say they're crazy, but I'd love to get my hands on one to try it out.

I never really got into kamado cooking, but I wouldn't mind trying.

Of course, there's no way I'd ever get permission to spend another penny for another grill, so I may just have to lust from afar on this one.

notbob
May 9th, 2016, 09:23 AM
Bone in Ribeye roasts (Prime Rib) are on sale at Vons for 5.77/lb. Its an easy smoke if anyone wants to try it.

Nyssa42
May 9th, 2016, 09:50 AM
Bone in Ribeye roasts (Prime Rib) are on sale at Vons for 5.77/lb. Its an easy smoke if anyone wants to try it.

got some for the same price at Albertson's yesterday, too. But just cooked it up as a steak. yum.

BeerMan
May 9th, 2016, 07:45 PM
saw this too. I wish I could say they're crazy, but I'd love to get my hands on one to try it out.

I never really got into kamado cooking, but I wouldn't mind trying.

Of course, there's no way I'd ever get permission to spend another penny for another grill, so I may just have to lust from afar on this one.

get the Komado. they're just as good for half the price.

VEGASKING
May 23rd, 2016, 11:31 AM
Whole briskets were on sale so I picked one up. Now it's time to finally buy a smoker. Looks like I'm going to go with this basic starter electric model http://www.walmart.com/ip/Masterbuilt-30-Electric-Smokehouse/7811422 which the people on that smokingmeat had nothing but positive reviews for. Other than this http://www.amazenproducts.com/product_p/amnps5x8.htm any other must have accessories?

notbob
May 23rd, 2016, 12:03 PM
Whole briskets were on sale so I picked one up. Now it's time to finally buy a smoker. Looks like I'm going to go with this basic starter electric model http://www.walmart.com/ip/Masterbuilt-30-Electric-Smokehouse/7811422 which the people on that smokingmeat had nothing but positive reviews for. Other than this http://www.amazenproducts.com/product_p/amnps5x8.htm any other must have accessories?

Probes are a must for me. They take all the guess work out of the process. Most of us use the maverick. http://www.amazon.com/Maverick-Wireless-Barbecue-Thermometer-Handlers/dp/B00EV8WQ2C/ref=sr_1_6?ie=UTF8&qid=1464030029&sr=8-6&keywords=maverick+thermometer

I just picked up Meatheads new book, which his basically his whole website in a hardcover. Its a really great resource. http://amazingribs.com/meathead/the_book.html

VEGASKING
May 24th, 2016, 06:42 PM
Smoker and probe ordered. Should I do a cheaper piece like a pork butt or ribs before the brisket while I figure out what I'm doing? Thanks for the advice.

notbob
May 24th, 2016, 07:11 PM
Smoker and probe ordered. Should I do a cheaper piece like a pork butt or ribs before the brisket while I figure out what I'm doing? Thanks for the advice.

Find something on sale. I started with whole chickens because they are so cheap, but pork butt is a good start as well.

BeerMan
May 24th, 2016, 08:58 PM
the pork butts are very forgiving. expect to spend numerous hours finicking around on the smoker in order to get it right. smoke on!

BeerMan
May 26th, 2016, 08:50 PM
so, the 3 day weekend is coming up. what is on your agenda?

my smoker would be rolling nonstop with:
salmon
pork butt
brisket
babyback
tri tip
cornish hens

as well as a smattering of sides like:
jalapeno bombs
asparagus
squash
etc...all wrapped in bacon, of course.

smoke on, all y'all

notbob
May 27th, 2016, 08:07 AM
so, the 3 day weekend is coming up. what is on your agenda?

my smoker would be rolling nonstop with:
salmon
pork butt
brisket
babyback
tri tip
cornish hens

as well as a smattering of sides like:
jalapeno bombs
asparagus
squash
etc...all wrapped in bacon, of course.

smoke on, all y'all

Sounds good man. My smoker gets the weekend off. I'm going to the Hollywood Beer and Music fest tomorrow and got a bunch of other stuff going on this weekend as well.

VEGASKING
May 27th, 2016, 01:50 PM
Woohoo. Got an email last night about the smoker being shipped. Expected delivery when I ordered wasn't until the middle of next week. It just showed up. Looks like I will be able to use for the holiday on Monday. Hopefully the wood I ordered with it makes it before then so I don't have to buy more. I may have to anyways to use to season the pit for the first time tomorrow or Sunday. I'm excited to finally give homemade BBQ a try.

jccawdrey
May 27th, 2016, 02:21 PM
My pork shoulder is now submerged in the PBR marinade awaiting Monday morning. I decided to use the injector to see if it makes a difference. My golf buddy swears by it. I'm going to do bacon wrapped hot dogs on Sunday

leftwngr
June 2nd, 2016, 03:12 PM
injecting is a dangerous thing. If it is not flavorful enough, your meat just tastes a little soggy. If it is too strong, then it can overpower the meat. Commercial injections often are loaded with MSG too, which bothers me.

for beef try something simple like boiled down beef broth (about 50% reduced)
for chicken, same as above with some butter and herbs
for pork, the best thing I've used is this nasty mix of salty, tangy, sweet that you can find on Harry Soo's website. It is God-awful tasting stuff, but after it cooks in the pork, the flavor is amazing.

also, be careful about moving the meat after you inject. I keep it fat cap down and never flip it to retain juices in the meat.

BeerMan
July 18th, 2016, 07:05 PM
My pork shoulder is now submerged in the PBR marinade awaiting Monday morning. I decided to use the injector to see if it makes a difference. My golf buddy swears by it. I'm going to do bacon wrapped hot dogs on Sunday

how did that go?

BeerMan
July 18th, 2016, 07:06 PM
need a Thermapen while it's on sale? get it before the supplies run out soon.

http://www.thermoworks.com/Classic-Thermapen-Open-Box-7-2016?utm_source=Nl-2016July18&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=July2016-Classic-Open-Box-ends-soon-cs

beedee
July 19th, 2016, 10:13 AM
I haven't read through this entire thread, but now that I have a house, with a backyard, it is time to pick up a smoker! I was at Costco and saw the Traeger Pellet Smoker, the mid size one was $350. I've been researching them a bit and read a bunch of reviews, they seem to hover around the 3.5-4 star rating. What are your guys' thoughts on Pellet Smokers?

notbob
July 19th, 2016, 10:35 AM
I haven't read through this entire thread, but now that I have a house, with a backyard, it is time to pick up a smoker! I was at Costco and saw the Traeger Pellet Smoker, the mid size one was $350. I've been researching them a bit and read a bunch of reviews, they seem to hover around the 3.5-4 star rating. What are your guys' thoughts on Pellet Smokers?
Rinkrat loves his traeger, i havent tried one before. They should be a breeze to use. Grab a good thermometer for the bbq and for the food and you will be good to go. There is a pretty good chance the therm that comes on whatever bbq you buy will not be accurate.

rinkrat
July 19th, 2016, 01:55 PM
Buy the Traeger! It's so easy. Get a remote thermometer and you're in business.

xLAxKingsx
July 19th, 2016, 02:28 PM
i should have never clicked on this thread. https://media2.giphy.com/media/nuRXXyy020kta/200.gif
I do plan on buying a smoker once i have space for one.

kingnut
July 19th, 2016, 02:36 PM
I haven't read through this entire thread, but now that I have a house, with a backyard, it is time to pick up a smoker! I was at Costco and saw the Traeger Pellet Smoker, the mid size one was $350. I've been researching them a bit and read a bunch of reviews, they seem to hover around the 3.5-4 star rating. What are your guys' thoughts on Pellet Smokers?

Hey beedee, replied to your PM. The Jr is a good sz for my family of 3. They are an awesome smoker, easy to control. The only thing i changed was i added an ortech controller. Even more precise controls. Johnny Triggs always says that pellet smokers do not part enough flavor, but as an amateur, it does not get any easier and i can walk away from it for the duration of the smoke for the most part. Some of the more exotic pellets such as alder may be a bit tougher to come by and costco has been selling a blend lately and not specific such as mesquite, hickory or apple. Check out pelletheads.com and there you will find everything u want to know about smokers.

BeerMan
July 20th, 2016, 05:33 PM
so, I got thrown down by my supe at work. he is challenging me to a beer-can chicken smoke-off.

#1: (http://letsgokings.com/usertag.php?do=list&action=hash&hash=1%3A) he "inherited" a 22 in. Weber Master-Touch (http://www.weber.com/grills/series/master-touch/master-touch-22) from his aunt. it was hardly ever used.
#2: (http://letsgokings.com/usertag.php?do=list&action=hash&hash=2%3A) he plans to do a 6-hour smoke time.
#3: (http://letsgokings.com/usertag.php?do=list&action=hash&hash=3%3A) this would be his first time smoking anything.

6 hours in a Weber grill like that? I foresee a disaster. I wanted to tell him that, but this being a comp, I figure to wait and see if he is going to crash and burn as predicted.

1-2 hours are all I need. I bring my own smoker. it's a WSM 14.5. it will be rolling smoke at 300+ degrees. and beer-can chicken is something of a myth, but I'll let that slide as I'm going to watch him shove a can right up his chicken's butt. I have my own chicken stand that came with a cup low enough to allow the convection air to flow through the cavity as it is supposed to.

will post results on Friday.

jccawdrey
July 20th, 2016, 05:56 PM
I'm telling you now, marinade it in your spices but add 3 cans of PBR and let it go for at least 48 hours. Makes the meat sooooooooooo moist and tender

notbob
July 20th, 2016, 08:27 PM
so, I got thrown down by my supe at work. he is challenging me to a beer-can chicken smoke-off.

#1: (http://letsgokings.com/usertag.php?do=list&action=hash&hash=1%3A) he "inherited" a 22 in. Weber Master-Touch (http://www.weber.com/grills/series/master-touch/master-touch-22) from his aunt. it was hardly ever used.
#2: (http://letsgokings.com/usertag.php?do=list&action=hash&hash=2%3A) he plans to do a 6-hour smoke time.
#3: (http://letsgokings.com/usertag.php?do=list&action=hash&hash=3%3A) this would be his first time smoking anything.

6 hours in a Weber grill like that? I foresee a disaster. I wanted to tell him that, but this being a comp, I figure to wait and see if he is going to crash and burn as predicted.

1-2 hours are all I need. I bring my own smoker. it's a WSM 14.5. it will be rolling smoke at 300+ degrees. and beer-can chicken is something of a myth, but I'll let that slide as I'm going to watch him shove a can right up his chicken's butt. I have my own chicken stand that came with a cup low enough to allow the convection air to flow through the cavity as it is supposed to.

will post results on Friday.

I suppose if he smokes it at 200 degrees it might take 6 hours but even that low i dont think it would take that long.

Krussadams
July 21st, 2016, 07:49 AM
I suppose if he smokes it at 200 degrees it might take 6 hours but even that low i dont think it would take that long.

If he does it that low, the beer won't even come to a boil, and he won't get the moisture that this type of cooking is all about. I don't think there is any right way to do this at 6 hours. He's going to end up with chicken jerky and warm beer.

And BeerMan...I've made beer can chicken successfully dozens of time using just the can. I use a nice big can of Foster's Premium Ale (green can). A few reasons I do: they are always sold as a single can; this one is darker, and I prefer dark beers; the can is larger and makes a nice seal, which traps that moisture inside for a really nice stream. I just drink half of it, throw some herbs and spices in the remainder, maybe some bbq sauce too, and get to cooking. Never, ever takes 6 hours lol.

notbob
July 21st, 2016, 08:05 AM
Personally i think beercan chicken is a bunch of hooey. Spatchcock a properly brined and seasoned bird and you will have better chicken in less time.

Krussadams
July 21st, 2016, 09:31 AM
Personally i think beercan chicken is a bunch of hooey. Spatchcock a properly brined and seasoned bird and you will have better chicken in less time.

This is something I've yet to do, but is definitely on the must-try list. You split the bird yourself?

notbob
July 21st, 2016, 09:35 AM
This is something I've yet to do, but is definitely on the must-try list. You split the bird yourself?

it takes 30 seconds to spatchcock a bird with a good pair of kitchen shears. 45 seconds if they are a ****ty pair.


https://www.youtube.com/watch?v=Ppa1bxB89vg

leftwngr
July 21st, 2016, 12:21 PM
I have one of those wire stands that I use for vertical roasting. It works well. I've also used cans with some success, but I usually dump most of the beer and also split the can into shreds so it can allow air flow.

6 hours for chicken seems way too long. works better when you run hot (325 - 350) indirect heat for a vertical (beercan) roast taking care not to burn the skin. At that heat, you'll be done in an 1 Hr - 1.5 Hrs. tops.

If you spatchcock it, same thing as above, but then give the skin side a sear over the direct heat when you finish cooking it to get a nice crispy skin.

Another couple things that I picked up along the way: Dry rub under the skin when you can and use a mayo slather on the skin before you apply your rub. Don't know the science, but do know it helps.

BeerMan
July 21st, 2016, 08:46 PM
thanks for the inputs, guys.

I've beer-canned, spatchcocked, and roasted the chicken and cornish hens.

deep-fried? nope, but let's save that for another time.

today, the supe changed his tune. obviously, he did his homework. 3 hours planned. in that Weber. at over 300 degrees.

I nodded and smiled.

then he asked if I have my own beer-can stand.

I nodded.

did you make your own?

nope.

where did you get it?

uhm Amazon I think? my wife got it for me.

ah, dammit.

BeerMan
July 21st, 2016, 08:49 PM
supe: so, we'll have Corey (the shop lead) be the judge.

me: cool. hmmm... how much are you paying him off?

BeerMan
July 21st, 2016, 08:53 PM
Personally i think beercan chicken is a bunch of hooey. Spatchcock a properly brined and seasoned bird and you will have better chicken in less time.

I agree. I haven't broke that to him at all.

here's what's gonna happen: I'm brining my chicken in water, salt, dark brown sugar, and beer. I have no plans to actually use the beer-can method except to make it look like so. there will be a rub applied to it.

Krussadams
July 22nd, 2016, 10:26 AM
I have one of those wire stands that I use for vertical roasting. It works well. I've also used cans with some success, but I usually dump most of the beer and also split the can into shreds so it can allow air flow.

6 hours for chicken seems way too long. works better when you run hot (325 - 350) indirect heat for a vertical (beercan) roast taking care not to burn the skin. At that heat, you'll be done in an 1 Hr - 1.5 Hrs. tops.

If you spatchcock it, same thing as above, but then give the skin side a sear over the direct heat when you finish cooking it to get a nice crispy skin.

Another couple things that I picked up along the way: Dry rub under the skin when you can and use a mayo slather on the skin before you apply your rub. Don't know the science, but do know it helps.

Some things I do for my Thanksgiving turkey that kind of plays into all this (should work for chicken, right?):

- Make a compound butter before hand (usually butter with some herbs like sage, savory and thyme mixed in, then formed, cooled and left to meld flavors while the next step happens). I usually make 2 or 3 sticks' worth;
- Brine the bird (for minimum 2 days, but usually 3 to 4);
- Pull it from the brine and rinse it off well;
- Soften up the compound butter, and then lather up the bird under the skin (leave big chunks of butter under the skin on the breast meat and thighs/drums). Reserve about 1/2 to 1/3 of the butter for the next step;
- Melt the remaining butter, and brush that all over the skin;
- Stuff the bird's cavity with goodies (for the TG turkey I use apples, cinnamon, onions, rosemary, sage and thyme);
- Roast her at high temp (500?) on the bottom of the oven for the first half hour or so, then lower the temp (350?) and move it up to the center till done.

Comes out with perfect golden brown, just crispy skin. The meat's incredibly moist and the flavor is out of this world. One year, I did one on the smoker in addition to the oven, but for the smoker I didn't stuff the cavity nor did I put butter on the outside of the skin. Instead, I layered bacon strips over the top of the bird. That was a hit.

Seeing this thread is making me want to give this kind of treatment a go with chicken.

BeerMan
July 22nd, 2016, 10:19 PM
I guess I won. his was too salty. mine took a long time, surprisingly. the smoker couldn't go over 300 degrees. I shoulda removed the water pan and let the foil tray with the chicken in it do the job, huh? yeah, I really shoulda but the way my WSM smoker was designed, it was easier to just pick up the chicken and get rid of the tray. that worked, 4 hours later.
:smh:

BeerMan
July 22nd, 2016, 10:53 PM
http://www.thermoworks.com/Thermapen-Mk4
on sale for 20 cents more than the Classics. this weekend only.

Krussadams
August 15th, 2016, 11:36 AM
I was just at Stater Brothers last night, and they are having a "BBQ Blowout". I loaded up on ground beef (80/20, $1.99/lb), but they also had whole pork shoulder at $0.99/lb, though I don't see it listed in the weekly ad with the ground beef.