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Post by oilsooner on Nov 10, 2018 14:58:50 GMT -6
I've never done ice water test, I do the boiling water. IDK if one is any better than the other. I’ll try the boiling water one next. I have a feeling I haven’t been putting the thermometer deep enough into the meat, so I am trying that now. You can see the difference in the below pic versus first above. Bologna is done. Raising temp to 325 until internal temp is 160, then I’ll wrap and get it up to 205 before going FTC.
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Post by jimmy on Nov 10, 2018 17:31:36 GMT -6
Meat’s on!! That Butcher place looks awesome too! Also, I tested the thermometers in ice water and they were actually pretty accurate. So I don’t know what’s going on. Still gonna get the thermapen, but I must have hot spots in the grill or something, idk. If ya get a couple of pounds of bacon, spread out evenly over your cooking space, smoke it at 275*, it’ll show you your hot spots and cooler spots. Stick an ambient thermo in there and move it around to see what your temps are compared to your settings
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Post by oilsooner on Nov 10, 2018 19:46:48 GMT -6
Meat’s on!! That Butcher place looks awesome too! Also, I tested the thermometers in ice water and they were actually pretty accurate. So I don’t know what’s going on. Still gonna get the thermapen, but I must have hot spots in the grill or something, idk. If ya get a couple of pounds of bacon, spread out evenly over your cooking space, smoke it at 275*, it’ll show you your hot spots and cooler spots. Stick an ambient thermo in there and move it around to see what your temps are compared to your settings Thanks, I am def gonna try that. Decided not to foil because temps were raising fine and wanted to see how it would go. I did do FTC, but only for an hour. Pulled it at 205. Taste was pretty good, and got a pretty decent bark. All in all, it was a success. I’ll do a different injection next time and will buy a larger piece of meat so I can vacuum seal some.
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Post by kcrufnek on Nov 10, 2018 23:53:45 GMT -6
That's what ickys mom said.
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Post by hermit on Nov 11, 2018 6:57:42 GMT -6
Instead of using bacon to find your hot spot, could also use biscuits.
This guy used biscuits on a stick burner like mine ......
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Post by jimmy on Nov 11, 2018 8:45:24 GMT -6
Smoked bacon is much better than smoked biscuits
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Post by hermit on Nov 11, 2018 10:03:54 GMT -6
Smoked bacon is much better than smoked biscuits I can't argue with that
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Post by jimmy on Nov 11, 2018 19:09:07 GMT -6
I have an old friend that harvested a nice buck this morning, and also recently a pronghorn sheep. He told me he wants to come fill my freezer for me. I’m pretty excited about the prospect of throwing some of this on the smoker.
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Post by hermit on Nov 12, 2018 6:47:14 GMT -6
The T-shirt contains a subtle message
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Post by hermit on Nov 12, 2018 9:36:29 GMT -6
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Post by oilsooner on Nov 13, 2018 17:01:20 GMT -6
You can go buy those fatties (and prob torpedos) and most anything else right there at Burn Co. They have a butcher in restaraunt (well, at least a counter, so I assume a butcher as well). I'd LOVE to get some premade stuff from there, but its SO expensive. and they LOVE them some Hasty Bakes!
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Post by hermit on Nov 13, 2018 18:08:55 GMT -6
Are Hasty Bakes charcoal and wood chunks ? Or do they burn wood ? They appear to just be a vertical smoker.
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Post by oilsooner on Nov 13, 2018 18:13:05 GMT -6
Are Hasty Bakes charcoal and wood chunks ? Or do they burn wood ? They appear to just be a vertical smoker. They are actually a grill. I dont think they market themselves as smokers at all. They are made here in Tulsa, but are known nationwide. They have an adjustable coal chamber which is what makes them different than others. www.hastybake.com/
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Post by hermit on Nov 14, 2018 8:21:04 GMT -6
OK, but why not use the oven or the stove ? Are ya really gonna get smoke on that stew ? Now if ya smoked a chuck roast , or some brisket , and then put that in the stew .........then you're cookin, in my book http://instagr.am/p/BqIf5BcBEut
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Post by oilsooner on Nov 14, 2018 16:29:00 GMT -6
OK, but why not use the oven or the stove ? Are ya really gonna get smoke on that stew ? Now if ya smoked a chuck roast , or some brisket , and then put that in the stew .........then you're cookin, in my book http://instagr.am/p/BqIf5BcBEut Totally agree. However, they do have pretty much the most popular BBQ joint in town, using exclusively Hasty Bakes. And their food is pretty dang good. I think Smokies in BA is better, but burnco is no joke. I have no clue how they smoke on those things, but apparently its possible. I almost bought one when I got the rec tec, but I just couldnt trust that I'd be able to turn it into a smoker of burnco levels. The rec tec pretty much does it for you, cooking wise. EDIT: cleaning the smoker now. gonna do some hickory smoked meatloaf on it tonight. should be awesome!
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Post by hermit on Nov 15, 2018 10:19:31 GMT -6
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Post by jimmy on Nov 15, 2018 10:22:56 GMT -6
You can get some smoke on that stew. Same as you can beans, chili, mac&cheese and other things.
SixBean from the old board is a Hasty Bake rep. He might have been on that show with Raichlen. I haven’t been to Burn Co., but have heard a lot of good reviews from friends.
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Post by jimmy on Nov 15, 2018 10:23:40 GMT -6
I spatchcock, seems to cook a lot more evenly
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Post by hermit on Nov 15, 2018 10:50:59 GMT -6
Do you take out the " keel " bone or some call the breast bone ? Some people just smash down the bird.
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Post by hermit on Nov 15, 2018 10:53:37 GMT -6
MeatChurch takes the keel out
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Post by jimmy on Nov 15, 2018 12:27:25 GMT -6
Do you take out the " keel " bone or some call the breast bone ? Some people just smash down the bird.
No, I just cut out the spine. Then try to crack the breast bone when I spread it out. I’ll put it on a big cookie sheet or cutting block and press it down, it’ll give eventually
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Post by oilsooner on Nov 15, 2018 14:56:16 GMT -6
Meatloaf went well, and tasted awesome. Gonna have some serious meatloaf sandwiches for the next couple of days as well! Note how I’ve learned to get that meat probe solidly seated in the meat, for best results. Here is a log of the temps. It stayed pretty well on temp even though it was about 30 degrees with leftover snow on the ground. Not bad, I’d say. The one dip is when I opened it to sauce it at the end. I did let it go a touch too long on IT, but it was still very juicy and excellent. Used about a pound and a half of pellets that go for 50 cents a pound, so 75 cents for the fuel source. Not bad at all.
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Post by hermit on Nov 15, 2018 16:36:07 GMT -6
I'm loadin up the Brazos tomorrow. I've got five slabs of spare ribs. Wood is not cheap, if I'm gonna do a four or five hour cook, then I'm gonna load it up. We will eat some ribs and freeze the rest.
And I love meatloaf.
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Post by oilsooner on Nov 15, 2018 16:43:54 GMT -6
I'm loadin up the Brazos tomorrow. I've got five slabs of spare ribs. Wood is not cheap, if I'm gonna do a four or five hour cook, then I'm gonna load it up. We will eat some ribs and freeze the rest. And I love meatloaf. Awesome man! Get some pics, if you can. I'd like to see your process, as I am still trying to find the perfect one!
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Post by hermit on Nov 15, 2018 17:18:38 GMT -6
I'm loadin up the Brazos tomorrow. I've got five slabs of spare ribs. Wood is not cheap, if I'm gonna do a four or five hour cook, then I'm gonna load it up. We will eat some ribs and freeze the rest. And I love meatloaf. Awesome man! Get some pics, if you can. I'd like to see your process, as I am still trying to find the perfect one! I'll try , will be preppin and putting them on the smoker by myself, by partner in crime, Mrs Hermit, won't be home till after lunch to help, so it might be pretty hectic.
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Post by kcrufnek on Nov 15, 2018 17:27:47 GMT -6
Who doesn't love good meat/bbq porn?
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Post by hermit on Nov 15, 2018 19:09:58 GMT -6
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Post by jimmy on Nov 15, 2018 20:07:12 GMT -6
Anyone smoked eggs? Fam wants smoked deviled eggs for thanksgiving
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Post by hermit on Nov 16, 2018 14:04:39 GMT -6
Ribs are smokin, bout time for the first All Day IPA
Will have pics later
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Post by oilsooner on Nov 16, 2018 15:45:25 GMT -6
This is what I grilled on the Kettle this evening, to help me on my diet . I found these Turkey Cutlets at Crest, they are about the size of pork chops and 1/2" thick. Here's what was leftover. The Cavenders and Butcher Honey Rub were great, but the MeatChurch Holy Gospel would be better on some other meat, mainly beef or pork. Looks awesome! I have some of that Cavendars. I am going to have to use that on my next rub! Good lookin food, man!
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