Food Thread

[okeefe4prez]

Whether you like smoked meats or not is a personal preference, but the idea that if it's done for 10 hours it's "cardboard" is stupid.

These baby backs went for 8 hours Saturday and were as juicy as any I've ever eaten.

8 hours? Was your smoking running at like 210 or something or did you have a problem keeping heat in? Nothing wrong with going that long as long as the heat is really, really low.

 

[Fryowa]

8 hours? Was your smoking running at like 210 or something or did you have a problem keeping heat in? Nothing wrong with going that long as long as the heat is really, really low.

195 to 200 is what it runs the entire time.

I use a 2x2 briquette snake 2/3 of the way around the bottom grate of a Weber kettle, both bottom and top vents open to a pencil width. I literally stick a pencil in there and close the vents against it. Hickory wood chips on top of the briquettes, set the kettle out of the wind, and walk away. Stays just below 200 the whole time. The last hour if I baste whatever I'm smoking I open the vents and it'll get to 300. That whole ordeal will last 10 hours before it burns out.

 

[okeefe4prez]

195 to 200 is what it runs the entire time.

I use a 2x2 briquette snake 2/3 of the way around the bottom grate of a Weber kettle, both bottom and top vents open to a pencil width. I literally stick a pencil in there and close the vents against it. Hickory wood chips on top of the briquettes, set the kettle out of the wind, and walk away. Stays just below 200 the whole time. The last hour if I baste whatever I'm smoking I open the vents and it'll get to 300. That whole ordeal will last 10 hours before it burns out.

You keep it out of the sun? My smoker reads over 140 at noon when the sun is out.

 

[westender]

I think it was 1948 when trichinosis was determined "easy to eliminate". Or maybe 1968. In any case, there is NO reason--as in EVER--to cook meat beyond 140 to 145 degrees for beef/pork/lamb, 150 to 155 for poultry/birds. As bad as pork, beef or lamb can look/feel/taste at 160 or above, ANYone who cooks poultry to 180, like it says on meat thermometers, should be forced to eat said dish. In a fucking prison. With potatoes, veggies, and other sides cooked to similar level.

Similar to anyone who eats/serves sauerkraut straight from a can. Should be punishable by castration. /rant

I'd eat kraut from a jar. Good stuff.

 

[Fryowa]

You keep it out of the sun? My smoker reads over 140 at noon when the sun is out.

Mine's always under the shade of a big maple tree.

Honestly what works best for me is keeping it out of the wind. Like any wind. The tiniest breeze will get coals/wood glowing red in a fire pit and it'll do the same thing to your smoker. People think with a pellet grill or cabinet smoker their wood box is semi sealed or sheltered, but air blowing over the top vent will draw air through just like if it was coming in from the inlet.

 

[uihawk82]

Whether you like smoked meats or not is a personal preference, but the idea that if it's done for 10 hours it's "cardboard" is stupid.

These baby backs went for 8 hours Saturday and were as juicy as any I've ever eaten.

What are you quoting me for, I didnt say anything about how long the meat needs to be over the heat. Did I say anything about time frames?


haha "meat over the heat" nice rhyming sound to it.

 

[hawkdrummer1]

8 hours? Was your smoking running at like 210 or something or did you have a problem keeping heat in? Nothing wrong with going that long as long as the heat is really, really low.

Agreed...8 hours seems like a long time for ribs, even at 200. I find the 3-2-1 method gives me perfection every time. They look good, though.

 

[Fryowa]

Agreed...8 hours seems like a long time for ribs, even at 200. I find the 3-2-1 method gives me perfection every time. They look good, though.

I never have a set time minimum unless it's something big like a brisket or pork shoulder. Saturday I got it fired up around 7-ish and when I got done doing yard work and running to Menards it happened to be about 2:00. Glazed them up and crusted them over for about an hour, and it ended up about 8 hours total. They just stayed in there that long because I was f'n around doing other stuff all morning.

The only reason I brought up 8 hours was @hawkeyebob62 said meat cooked that long is cardboard. Those ribs were definitely not cardboard.

 

[Northside Hawk]

I never have a set time minimum unless it's something big like a brisket or pork shoulder. Saturday I got it fired up around 7-ish and when I got done doing yard work and running to Menards it happened to be about 2:00. Glazed them up and crusted them over for about an hour, and it ended up about 8 hours total. They just stayed in there that long because I was f'n around doing other stuff all morning.

The only reason I brought up 8 hours was @hawkeyebob62 said meat cooked that long is cardboard. Those ribs were definitely not cardboard.

We just remodeled two bathrooms. Even though we hired labor to do a good share of the dirty work I don't need to see the inside of a Menards for the rest of the year.

 

[hawkdrummer1]

I never have a set time minimum unless it's something big like a brisket or pork shoulder. Saturday I got it fired up around 7-ish and when I got done doing yard work and running to Menards it happened to be about 2:00. Glazed them up and crusted them over for about an hour, and it ended up about 8 hours total. They just stayed in there that long because I was f'n around doing other stuff all morning.

The only reason I brought up 8 hours was @hawkeyebob62 said meat cooked that long is cardboard. Those ribs were definitely not cardboard.

It's all about knowing your product and keeping it low...no doubt. I monitor temps with this new toy...allows me to mow the yard, watch the game with a cold one, etc. Temp monitor with up to 4 probes and wireless remote

 

[okeefe4prez]

It's all about knowing your product and keeping it low...no doubt. I monitor temps with this new toy...allows me to mow the yard, watch the game with a cold one, etc. Temp monitor with up to 4 probes and wireless remote

That's pretty boss. I just use a $9 one that I got at Wal-Mart. My boy uses some ridiculous bluetooth monstrosity that sends a few prongs and smoker temp to his phone and will trigger an alarm if he gets out of a preset range. Too fancy for my blood.

 

[Fryowa]

We just remodeled two bathrooms. Even though we hired labor to do a good share of the dirty work I don't need to see the inside of a Menards for the rest of the year.

Menards is an hour one-way for me. Two hours on the road and twenty minutes in the store.

 

[hawkdrummer1]

That's pretty boss. I just use a $9 one that I got at Wal-Mart. My boy uses some ridiculous bluetooth monstrosity that sends a few prongs and smoker temp to his phone and will trigger an alarm if he gets out of a preset range. Too fancy for my blood.

Wife got me this one on Amazon when she heard me bitching about the POS I had that wasn't reading any more.

 

[westender]

What are you quoting me for, I didnt say anything about how long the meat needs to be over the heat. Did I say anything about time frames?


haha "meat over the heat" nice rhyming sound to it.

Look on Youtube for the Will Farrell SNL skit where he is scantily dressed (just a thong type deal) at work in something of a board meeting and he makes some comment about the angle of my dangle is inversely proportional to the heat of my meat.

 

[hawkeyebob62]

My 3 year old son will destroy sauerkraut right out of the jar. He loves it. Pickled herring, Baltic sprats, sardines, 'kraut. That boy will eat damned near anything except Indian or Korean stuff that he thinks is too spicy.

Man, there is SO much you can do to make sauerkraut it's most delicious. It really isn't meant to be eaten "straight" from can/bag/jar, but people do it all the time. I gotta draw the line at pickled herring. Ugh!

 

[hawkeyebob62]

I never have a set time minimum unless it's something big like a brisket or pork shoulder. Saturday I got it fired up around 7-ish and when I got done doing yard work and running to Menards it happened to be about 2:00. Glazed them up and crusted them over for about an hour, and it ended up about 8 hours total. They just stayed in there that long because I was f'n around doing other stuff all morning.

The only reason I brought up 8 hours was @hawkeyebob62 said meat cooked that long is cardboard. Those ribs were definitely not cardboard.

Not meat cooked that long. Meat cooked to a temperature of 195 degrees (internal) is what's cardboard. Hell, I stretch the smoke time as long as possible, extra beers!

 

[Fryowa]

Not meat cooked that long. Meat cooked to a temperature of 195 degrees (internal) is what's cardboard.

Hate to break it to you but those ribs (and any meats that are smoked for several hours) are at 195 or higher internal. You ever had nice juicy brisket, pulled pork, pork butt, etc at a bbq restaurant? Guess what...it was above 190 internal for several hours. I wouldn’t touch a brisket that wasn’t at 200-ish degrees for a few hours because of all the connective tissue that needs to break down. It would be horrible.

It’s a total myth that going above 140 or 145 makes meat dry and tough. Complete bullshit.

What dries meat out is putting it in a skillet, oven, or on a grill that’s cranked up to 400+ degrees until the internal is over 145. By that time it’s been blasted with super high temps on the outside and all the moisture sucked out of it.

You really think a piece of meat can be in a 200 degree smoker for 8 hours and not be 200 degrees on the inside? Hell, a can of soda in your freezer for 45 minutes will be rock hard. Physics doesn’t work that way.

 

[uihawk82]

Look on Youtube for the Will Farrell SNL skit where he is scantily dressed (just a thong type deal) at work in something of a board meeting and he makes some comment about the angle of my dangle is inversely proportional to the heat of my meat.

Haha, thanks I will look for it.

 

[Ree4]

I use one of the spiral stainless wire brushes. Works great. 5 minute clean up.

Didn't people quit using wire brushes because of the danger of them breaking off? I assume that stainless is safer because it's less likely to break off or rust. I won't be using a wire brush again on a grill, but then again I have a flat grill now so don't need one.

Link

 

[Ree4]

Any of y'all got any pork loin recipes you like? Heresy, I know, but I wasn't much of a loin fan growing up because my mom would absolutely murder it in the oven.

Saturday I made one on the grill. Just a light dusting of salt, garlic powder and cumin on the outside. Cooked her to 145 with a kiss of apple wood and then wrapped it in a foil for 10 minutes. When I put it in the foil pouch, I added the juice from 3 limes mixed with some garlic powder and salt. It was fantastic. I can't believe how much of a difference using a meat thermometer makes for cooking and smoking.

Think I showed you mine in another thread, I soaked overnight in apple brine, sliced it so it lays flat in a rectangular shape then stuffed it with cream cheese, cheddar and chopped jalepenos. Smoked with apple wood, wrapped in bacon. Season the outside with whatever you prefer.