Might as well when I give that oatmeal recipe a try. I did a pork butt last week that we just polished off Monday.Quote:
Originally Posted by MakersTeleMark
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Might as well when I give that oatmeal recipe a try. I did a pork butt last week that we just polished off Monday.Quote:
Originally Posted by MakersTeleMark
Attachment 492955Quote:
Originally Posted by AK47bp
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Store only had one pork butt, so I bought a whole loin too. Guest can have a pork chop or pulled pork seems reasonable.
Started the butt late last night at 225. Pushed it past the danger zone on internal temp and then backed the temp to 200. It seems happy with about 6 and half hours to game time. It’s sitting at 183 and probably about to pass the stall.
Pork loin looks like it will be a 5 hour cook at 225. I don’t want to put it on at 200 only though for food safety.
I am thinking I should let the butt sit at 200 until it’s time for the loin in about 2hrs. Turn smoker back up to 225, put the loin on, watch the butt till it’s at 205, pull it off and cooler it, finish the loin, and reheat the pulled pork as needed.
Trying to time this all for a 5:00 hockey watch party. Any tips or modifications?
Oh, and then tomorrow cook a pizza because despite the shit I got down thread, it’s really good and better yet heating the unit to 425 for a pizza makes it easy as fuck to clean.
You guys with pellet smokers - Are you guys doing fish? Like traditional low temp fish smoking? It doesn’t seem like a pellet smoker will get low enough.
This is the only thing keeping me from getting one… as much of a hassle my WSM is - I can run a ring of charcoal, light one briquette, and run it super low with decent smoke.
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I haven’t done fish, but I have a pellet smoking tube (A-MAZE-N) that I’ve used for smoking cheese.Quote:
Originally Posted by nickwm21
I do it in the pellet smoker, but don’t actually turn it on. Just light the pellets in the tube and let it go.
You can also use the smoker tube to add additional smoke flavor while cooking if you want.
165 is the lowest temp on my Traiger. Don’t know if that is low enough for fish though.
Chef I worked for in a previous life had us use a pretty simple rig. Hotel pan over two burners under a damned good ventilation system. A few handfuls of wood shavings. A perforated shallow pan; inside that plus a lid. We smoked just about anything we felt like. Chicken breasts. Duck breasts. Scallops. Muscles. Salmon filets. There were no fancy thermometers involved.
One of the things I remember, is that after a few hours, depending on what’s being smoked, smoke penetration ends. After that, you’re laying on too much smoke. For me, I always do pork ribs, and do chunk wood initially and a bit more at about an hour and a half or two hours. Then no more wood, just the charcoal. I cook on a Weber.
Check out Aaron Franklin’s book on bbq, he gives good info on when smoke penetration ends and when to wrap.
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I've smoked salmon on the traeger. Mine has a 'smoke' setting which is about 125. It's not a pure cold smoke, but it works great.
Quote:
Originally Posted by nickwm21
SPATCHCOCK!!!!
Oil oil, salt, lemon zest and za’atar in a paste underneath the skin. S&P OO za’atar and juice of the lemon on the top. Hot grill then smokedAttachment 495883
Like cheerleader on prom night
And….
Attachment 495884
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Hatch green chilies in the houuuuuse.
Browning up some chickens for bones, good times.
https://youtu.be/PVLZy5UwKUs?si=0lW51vyLIyokBu3J
Smoking tri tip
[fucking photo loader not working]
Dry rub is garlic powder, onion powder, cumin, paprika, chili powder, salt & pepper
Gonna do a sear when temp gets close
I prefer a traditional tri tip - hot and fast over coal / oak.
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I’ve always struggled with tri tip cooking direct given the varying shape, so trying indirect then sear
What’s the secret to doing it direct? Lots of turning?
Cooking a tri-tip direct requires moving it off heat after a sear. The Santa Maria style grill does this by elevating the meat.Quote:
Originally Posted by ::: :::
For indirect, which I do on my gas grill, I light one side, add some wood chunks, and pull them off the fire when they start to light. Move them to a warm spot so they shoulder. Put the meat on the cool side with a thermometer inserted. When it gets to 115 or so, sear the sucker. Turn frequently. Pull at about 130 and rest.
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I love tritip at indirect with sear at the end, but I slice immediately afterwards and let the sliced meat reabsorb the juice. When I’ve accidentally let it rest with thermometer in, I’ve watch the internal temp continue to rise.
That’s why you pull it at 130 or a little less.Quote:
Originally Posted by bodywhomper
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So at what temp do you start slicing and stopping it from cooking itself?
You don't let it rest before the sear so that you can slice immediately?
For tritip, what I’ve been doing (open to new and different ideas), I cook/smoke indirect with lump coal and cherry or apple wood in a green egg. when it hits 120-ish, I sear by transferring it to my gas grill or taking it inside to sear in a skillet on the stovetop. Transferring to a skillet indoors can result in resting the meat for a few minutes because I have a small kitchen that’s usually in use at the same time the meat should be finished off with the sear. I usually keep the digital thermometer in the meat until I start cutting.
We rarely buy beef because of cost, so it’s a splurge for us these days. One of our local groceries sells tritip steaks that have been marinated in a red wine solution. The wine penetrates through the entire steak. It’s super yummy.
I think Tritip is one of the few roasts that’s better with a traditional sear than indirect vs the new school “reverse sear”. IMO you want that black slightly burnt exterior - which is hard to do on a reverse sear without blowing your temp.
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When doing a tri tip, reverse or not, you’ll have different levels of temp. Can’t avoid it. Same with doing a whole sirloin or bone in leg of lamb. Even if you just did an oven, some will be more well done than the rest.
A Santa Maria style grill… lets you do it all over wood. Wish I had room for one.
Attachment 497282
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Now that pics are working again — from the other day
Attachment 497293
Attachment 497294
I’m talking about temp close to the center of meat cut.
Had a friend recently grill tritips on direct heat while hosting a party. He totally lost track of time, didn’t pay attention, couldn’t find a meat thermometer, etc. The steak was all very well done/overcooked. Sliced it pretty thin. It was delicious. Came pre-rubbed from the store.
Quote:
Originally Posted by bodywhomper
i've seen write-ups that indicate a forced rest while you reset the grill to high heat, but didn't know it was a recommended pauseQuote:
Originally Posted by riser4
nor have i ever heard the suggestion to slice immediately
[quite aside from the traditional santa maria process]
that pic above was 127 at the center, then rest min 5min (was prolly 10 by the time I cut into it)
the smoke was actually a pretty nice add to the rub