Is there a second stall at around 195 degrees? Everythime that I smoke a pork butt, or brisket, there seems to be one. It takes hours to go from 195 degrees to 203.
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Is there a second stall at around 195 degrees? Everythime that I smoke a pork butt, or brisket, there seems to be one. It takes hours to go from 195 degrees to 203.
In laws were over so we did both pork butt and burnt ends. Way too much food, but so good. Is it weird to say a piece of meat looks kind of sexy? https://uploads.tapatalk-cdn.com/202...26fe0436a5.jpghttps://uploads.tapatalk-cdn.com/202...7db9fa460c.jpg
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Seems consistent for me, too. Did two butts today and total time was ~18hrs.Quote:
Originally Posted by schindlerpiste
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Not weird, I’m sproutin wood just lookin at thoseQuote:
Originally Posted by phatty
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This series was absolutely fantastic... Loved all 4 shows but the guy from Australia has taken cooking over fire to a whole new level... I would go as far as to say he has made it an art...Quote:
Originally Posted by Bobby Stainless
And Tootsie at the age of 85 is inspiring...!
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I got choked up watching Tootsie's story. Makes me want to quit it all and just cook BBQ.
Agree. There was a New Yorker piece over a decade ago that featured tootsie. The episode was a great focused follow-up to the phenomenon that she created.
I'm sure her q is right on point but that episode was a little dramatic for a cooking show. I mean, her story is touching but it was a little light on actual cooking, donchathink?
Yesterday, when I smoked my pork butt, instead of pouring the usual 2 cups of apple juice and pineapple juice @ 160 degrees and covering, I doused it with and OJ/Black Cherry juice mix. It didn't get out of the smoker until 10ish, so I haven't tried it yet. But I am looking forward to it.
I'm not sure what provokes it, but I've seen that too, but not necessarily every timeQuote:
Originally Posted by schindlerpiste
Had it with brisket this past weekend
Just placed my cut sheet for my cow. 60 lbs of Pepper Cheese Dogs.
I like doing bone in chuck roasts more than brisket. There. I said it.
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That's a nice pot!
Chef's Table is my absolute favorite.
I want that filmmaker to film my life story. I bet he could make it look interesting.
Chef's Table BBQ, I was skeptical. I couldn't stop watching.
In the OG Chef's table, there is a guy in Argentina, Patagonia I think. He only cooks outdoors, and people fly him in for events.
Lennox Hastie took it to the next level with Firedoor. https://www.firedoor.com.au/
I absolutely loved everything about his art. I am planning on building an outdoor fireplace and pizza oven. I may incorporate a slightly lower open pit with the adjustable grate. I will just have it welded up. Maybe I'll even try to grill my salad.
Here it is-
Francis Mallmann.
https://www.youtube.com/watch?v=qQ8Htm4jAGc
https://www.youtube.com/watch?v=7Ida0pGlG58
I am sure he is well known in foodie circles, but he was new to me.
That episode and the one on Massimo Bottura from Osteria Francescana in Modena, Italy were my favorites.
I knew of Massimo from a friend that worked with him though. He is an interesting dude.
https://www.youtube.com/watch?v=1pY6IvkQm2Q
What temp to what internal temp? And do you cover the Dutch oven or leave it open? I've been experimenting with boneless chuck indirect on the grill and haven't found what I'm looking for. Once it goes in the Dutch oven on a grill it doesn't seem conceptually any different than using an oven, other than not heating up your house.Quote:
Originally Posted by Bobby Stainless
I follow this recipe. Only difference is the chuck roasts I get are bone in. You only cover it towards the end, so it gets some good smoke on it.Quote:
Originally Posted by riser3
https://www.youtube.com/watch?v=JElYVNPIx0g&feature=emb_logo
Gonna try that. Always loved the flavor of chuck, and maybe less finicky than brisket. It's pretty clear the most big chunks of meat like that do exactly the same thing in exactly the same time. 5-6 hours, at least half on smoke, which some say is about the point at which a piece of meat no longer benefits from smoke, and the other half covered or wrapped.
Pulling it in a mixer? bwahahahaha!
I’m a fan of chuck roasts over brisket too. Hard to fuck up. More versatile too.
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I got his book "Seven Fires" 10 years ago at least. I highly recommend it. Like most of those cookbooks from famous chefs, it's for reading and learning in general more than following recipes. I have cooked a few things directly from the book though. There's a shepard pie that I've made a few times. Once I cooked it for a couple (the wife is Argentinian) and on the spot the husband ordered the book. There's also a potato dish that relies on slicing a ton of little domino size potatoes and cooking them in refined butter. Pretty delicious. I've always wanted to do a lamb over open fire on the cross but it requires so much preparation and I feel like it's the sort of thing that could go sideways really easily. Figured I'd start with a goat since they're smaller but haven't followed through.Quote:
Originally Posted by warthog
Recipe link for those people who don't have the attention span to watch a video but are fine reading: https://heygrillhey.com/smoked-pulled-beef/Quote:
Originally Posted by Bobby Stainless
I gotta try this.
Planning on doing some beef ribs this weekend. My pork ribs have turned out pretty good, hopefully these do too.
I will have to check it out. That guy is a trip.Quote:
Originally Posted by Buke
Anyone smoke with pear? Just had a huge 45ish foot pear tree taken down. I kept all the wood and split about 1/2 cord today (iceman maul style). Read it should be just like apple/cherry/etc and impart sweetness. Good for fish/chicken/ribs. Just wondered if anyone had actually ever done it.
Thanks.
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Pear smoked pork with some kind of mustard rub sounds delicious