Nice pit
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Nice pit
gonna do that one soon, thx!Quote:
Originally Posted by farmer
Completely agree. If I'm cooking for a group, I'll put a couple small chunks of cherry in the charcoal, but I never add any after that. For myself, I've taken to using charcoal only. Just a touch of smoke.Quote:
Originally Posted by Tippster
My wife likes the charcoal only way better so I've adjusted my technique and I agree. Too easy to overdo it. I use way less chips and chunks than I used to.
If I wasn't leaving Wisco, (as I'm typing), I'd invite myself over to your house. Nice rig!Quote:
Originally Posted by stompinlines
Dang!
enjoy these threads. hope this is a worthy entryhttp://i274.photobucket.com/albums/j...pslhkmnydn.jpg
Hate to be that guy, but I would have pulled it earlier, like when the fat just reached the surface. To each their own. Only question worth asking: did it taste good?
Ditto and ditto. Although if it is fresh and high quality I prefer it raw. Seared crispy on the outside and rare inside is nice too.Quote:
Originally Posted by Tippster
Did the Johnsonville Brats in the beer hot tub thing using my cherry stout to fill the pan. Twas goooood.
Grilled sea scallops, swordfish & shrimp w/ a rub of salt & chili powder & a tomato onion chutney
This was last weekend. I made a Slovakian sausage recipe with a couple of Czech and Slovak friends. Next time around, we'll do more coarse grind, less fine, but the seasoning is dead on. We did 20 kg, or around 44 lbs.
https://aaronhermes.smugmug.com/Othe...3.55%202-M.jpg
it was a nice smokehouse:
https://aaronhermes.smugmug.com/Othe...7_114925-L.jpg
We let them hang for a bit to cool down after coming out of the smoker:
https://aaronhermes.smugmug.com/Othe...7_202024-M.jpg
They came out delicious (this is about 1/4 of the total):
https://aaronhermes.smugmug.com/Othe...8_150916-M.jpg
The recipe was as follows (per 10 kg pork):
18-22 dkg salt (we split the difference, at 20 dkg)
15-17 dkg sweet paprika (we went with the upper end)
4 dkg spicy paprika
4 dkg black pepper
3 dkg caraway seeds
5-8 dkg crushed garlic (upper end here, too)
We used pork shoulder, and added about 2 additional lbs of fatback to get the fat content we wanted, based on nothing more than eyeballing the mix.
holy crap. will you be my new best friend?
^^^ Perfect post/username synergy here.Quote:
Originally Posted by Captain Awesome
Yeah that stuff looks great!
Doing the turkey on the grill tomorrow since I gotta work Thursday and mama is going to ski. In the brine now.
Get a good turkey. Diestel organic for me. Raised right down the hill from me, but you can get them all across the country I guess.Quote:
Originally Posted by telemike
Water
Apple cider
Kosher salt
Brown sugar
Garlic
Onion
Peppercorns
Parsley
Sage
Rosemary
Thyme
24 hours
Attachment 172237
Prep the kettle the night before so that shit's ready to go. Old cast iron skillet for liquid. I just use the brine.
Attachment 172238
Light it up!
Attachment 172262
An hour in. Flip the bird.
Attachment 172263
Attachment 172264
IPA count thus far?
Zero. Way too early.
Looking good. Almost there....
Attachment 172272
Still got fire so it's time to roast onions and apples for sausage and apple dressing.
Attachment 172287
Shoulda pulled it at 160*.Quote:
Originally Posted by telemike
Or 155, it keeps getting hotter for a while after it's off.
Probably right...
Heard a food science guy on NPR last year saying that he cooks his turkey to 150*. Apparently the 165* temp the CDC insists on is the "instant kill" temp, but anything over 140* will kill salmonella if you keep it that hot for long enough. So, he cooks it to about 145*, then parks it in a "warm" oven (170* for most ovens) so it just chills at 150* for about 10-15 minutes. Bugs die, meat stays super moist, boom. The dark meat probably doesn't get hot enough, but perfectly cooked breast and legs on a whole bird is a fools errand.Quote:
Originally Posted by iceman
Just carved it. Looks great. Will reheat just fine.
Another suggestion...get a digital thermometer. Muy more accurate
Sent from my iPhone using TGR Forums
Out of the brine and into the smoker!
Attachment 172421
8lbs of brisket
Attachment 178023
Typically I fucking hate chicken breast. I marinated some and did this technique. It was good.
http://youtu.be/TfbBMIwWJUw
Then I made this grilled veggie recipe. Use a grill basket. Cut them uniformly. Chunkier the better. Find some good balsamic. Use the exact amount of oil called for in the recipe. If you use too much oil the flares will ruin this side. Make double what you think you'll eat. Its that good.
http://allrecipes.com/recipe/222255/...eese-crumbles/
Maverick ET-733 has been the cat's ass for me.Quote:
Originally Posted by irul&ublo
Yeah but who wants a cat's ass near their food?
This was probably Kenji from Serious Eats - he's on a mission to convince the world that you really don't need to cook chicken/turkey to 165. This article has a pretty good summary of the reasons (it's about sous vide cooking, but the principles apply regardless of cooking method). It convinced me - I usually cook chicken to 150 now, and damn is it better tasting.Quote:
Originally Posted by Dantheman
I cook my chicken to 150. It makes a difference. More moisture.
Take my birds off at 145-150 and loosely cover with foil. Let sit for 15-20 while preparing the other food. Comes out perfect.
I do the same (maybe only rest for 10) with a spatchcocked chicken. The breasts are at 150 and the thighs around 165. Perfectly yummy.Quote:
Originally Posted by 2FUNKY
Trying out a Treager pellet grill/smoker tomorrow for a bunch of ribs. Got my dry rubs and sauces figured out. Anyone use one of these got some tips for me?
Sacrilege, but I did ribs with the sous vide over the weekend. Really good the first time around, maybe 75% as good as the ones I'll do on the BGE. Even less to worry about. Hopeful I can get them better the next few times around.
And after doing chicken in the sous vide, I don't think I'd have it any other way now. So good.