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It is currently Fri Apr 19, 2024 3:21 am
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what did you cook today thread
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4872
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I should note too - something that caught me by surprise during the cook..... After wrapping and putting the butt into the oven, I put the probe in (I hadn't been monitoring meat temp) and it was reading 153...... I thought to myself 'thats a really low stall temp for 8 hours on the smoker'..... I too came up short on the foil for the wrap --- left a small opening at the top that I didn't think would harm anything.... So I pulled it back out and added another sheet of foil to seal it and reinserted the probe.... The temp shot up to 173 --- more where I thought it should be. Called up the neighbor to see what her temps were and they were at 150 also. Glad I caught that one..... It pays to have some experience and insight as to what things 'should' be.
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Mon May 03, 2021 10:19 am |
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codfather
Site Supporter
Location: Rainier Joined: Sat Jun 28, 2014 Posts: 1502
Real Name: Darryl
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I get my heavy duty restaurant size foil at cash n carry ....18in x 500 feet
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Mon May 03, 2021 6:32 pm |
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olydemon
Site Moderator
Location: Olympia, Warshington. Joined: Fri May 27, 2011 Posts: 12508
Real Name: Oly Damon
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usrifle wrote: olydemon wrote: usrifle wrote: That looks damn good Damon, well done! I really never had much luck with the snake method, i just added more Charcoal to the burn as it went. I stay to the offset, (all charcoal on one side) and while it requires a bit more babysitting i have found i can regulate temps better. The Butt or shoulder matters with placement on the grill, you may need to rotate it during the cook.
I like to keep the bigger end towards the coals, it cooks slower due to thickness. If it's bone in, don't get hung up on temps. 205 is the target, but when the bone starts sliding out and the probe just glides in it's done.
I know it's hard to be patient, but a good wrap and rest is a must. I like to spritz with a slurry of Apple Juice and Sweet baby Ray's during the cook, and after you pull it down i use the same for the leftovers in the glass pan so it's not dry.
Do you have a good sweet slaw recipe to top the Sammie's? A good sweet slaw is a must. Thanks for the input. How often would you add coals to your cook? I guess I was really afraid of losing all my heat so I really tried to not touch the lid. I could see though how a side coal method would also sort of avoid the heat constantly moving towards your grate level probe. What internal temp do you try to hold? I've seen anything between 225 to 275, but mostly 250 . A key thing I was missing was the Spritz during the cook. No on the slaw. Personally I usually hate slaws, but my family likes it... Temp? Anywhere from 225-275 is fine. I add unlit briquettes to the pile about every 1 1/2 to 2 hours. About 8-12 depending on the outside temps. If it's cooler you need more to maintain, warmer you need less. You will figure out what you need to maintain temps pretty quickly Damon, you are already getting the Kettle figured out. The grill having those little flip open sides makes this easy too. I generally just leave it open over the little indirect Briquette pile. Be sure and place the lid so the vent is opposite the briquettes too, it helps with smoke Circulation. If you plan on using Wood chips or chunks, soak them in water for a little while before using so they last longer and don't flare up. Here's a great website forum for all things smoking. http://www.thesmokering.com/forum/Fun fact, i won an internet Dessert making throwdown using my Weber to bake a Pie. You can do anything with a Weber kettle. Pictures on the Smokering here, that was all the way back in 2009! Page 12 of this thread, same handle as i have here. http://www.thesmokering.com/forum/viewt ... &start=220Great extra info! Never thought a pie could be made, but really its just an oven right?
_________________www.olydemon.com
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Mon May 03, 2021 7:37 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28178
Real Name: Ace Winky
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_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Wed May 05, 2021 7:35 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Daaaaamn.......Would eat.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Wed May 05, 2021 7:45 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28178
Real Name: Ace Winky
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Today - local super fresh corn tortillas, local organic beef for carne asada (flank) grilled, local queso fresco, fresh avocado, wife made pico de gallo, and our style home made crema (make a bit like yogurt with whole milk and half n half, yogurt starter in the Instant pot, but only 6-7 hours), lime -damn BOMB tacos
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Wed May 05, 2021 7:49 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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I Microwaved a couple Corndog's.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Wed May 05, 2021 10:06 pm |
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Itchin4Fishin
Site Supporter
Location: Enumclaw Joined: Fri May 11, 2012 Posts: 3841
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We’ve been on a smash burger kick lately. Haven’t been smoking anything either due to being extremely busy working on the house. But that’s about to change. Smoking 14lbs of cayenne/honey bacon tomorrow. Friday my new 36” blackstone arrives and Carana asada is on the menu. Pic of a delicious smash burger my son requested for his bday dinner Sent from my iPhone using Tapatalk
_________________ The beauty of the Second Amendment is that it will not be needed until they try to take it.
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Wed May 05, 2021 11:20 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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That is one beautiful Smash burger.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Wed May 05, 2021 11:21 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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Agreed. Nicely done!
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Thu May 06, 2021 1:08 am |
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GeekWithGuns
Site Supporter
Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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That is one bomb looking burger there!!! All this talk of carne asada and tacos and now I'm hungry dammit. Will have to make a trip to our local carniceria this weekend to pickup a bunch of fajita marinada / flank steak for tacos. Gonna have to research this blackstone thing
_________________ There are dead horses yet to be slain.... - NWGunner
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Thu May 06, 2021 4:00 am |
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Itchin4Fishin
Site Supporter
Location: Enumclaw Joined: Fri May 11, 2012 Posts: 3841
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Carne Asada on the new blackstone Sent from my iPhone using Tapatalk
_________________ The beauty of the Second Amendment is that it will not be needed until they try to take it.
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Sat May 08, 2021 7:27 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52035
Real Name: Steve
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Itchin4Fishin wrote: Carne Asada on the new blackstone Ooooooh.... How did you like the Blackstone? What cut of meat is that?
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sat May 08, 2021 7:31 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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The Blackstone 36....Nice! After using my 26" Expert Grills griddle for awhile, it's much like picking a Gunsafe. Buy bigger than you think you need. While i love my Griddle, i wish i had more space when doing Smashburger's for more than two people at a time. The Bacon, Onion's and Buns toasting while searing patties takes up a lot of space. Good choice on the 36.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sat May 08, 2021 8:04 pm |
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Itchin4Fishin
Site Supporter
Location: Enumclaw Joined: Fri May 11, 2012 Posts: 3841
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MadPick wrote: Itchin4Fishin wrote: Carne Asada on the new blackstone Ooooooh.... How did you like the Blackstone? What cut of meat is that? So far I’m digging the stone!!! Been wanting one for a while now. Finally pulled the trigger. Skirt steak cut. Seasoned with B’s Rubs Carne Asada rub. Highly recommend anything from them. And they are Washington based!
_________________ The beauty of the Second Amendment is that it will not be needed until they try to take it.
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Sat May 08, 2021 8:33 pm |
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