http://www.amazon.com/Maverick-Wireless-Thermometer-Original-Temperature/dp/B00ANCQELE
It's the one I use, I recommend it.
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It's the one I use, I recommend it.
Thank you! Think I will grab that one.
Bucky205
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Haven't perfected my brisket, and guidance is apreciated. I have figured out the Kamado and using the snake charcoal method to get 12+ hours burn/smoke time. I tend to be grilling whatever Winn Dixie, or Publix has on sale. Winn Dixie has butts for 1.29 lb. That will probably be Sunday's endeavor.This weekend it's brisket time. Gonna marinate in garlic Bourbon sauce starting Thursday night, and then Friday night I can marinate myself in some Bookers Bourbon, and have some garlic bread with my dinner.
Oh damn! Can I come over? Go Steelers!
I dont have a big fancy smoker but I tell ya I picked up a Char-Griller Duo on sale at lowes for $250 and I have to say its fantastic. Really sturdy and thick metal. good grates(good for what I am used to anyways) and just all around high quality compared to similar stuff in that price range. I just really dig having gas on one side and coals on the other. The side burner is handy for starting the charcoal with a chimney starter so no more newspaper.
If anyone is in the market check one out. Sams had a better looking similar unit for it was all flash and thinner metal and would rust out way faster. Im actually shocked at how well this thing is made for what I spent. I might actually spring for the smoke box add on.
If anyone is in the market check one out. Sams had a better looking similar unit for it was all flash and thinner metal and would rust out way faster. Im actually shocked at how well this thing is made for what I spent. I might actually spring for the smoke box add on.
Are there beverages coming with you? Sucks that We don't have Miller anymore!
How bout a few kegs?
Oh man! If only you were my neighbor! Looks awesome. Great work.
No Clydesdale piss! lol thats my kinda attitude right there! I don't drink often but when I do, I binge drink at its a big mess lol. I will prob have a couple cold Yuenglings tomorrow though.
I have a Big Green Egg, a Kamado style grill. What I have found is that you need to put a pan of water under the brisket for indirect cooking. The convection and placement of the brisket over the coals/smoking wood will dry it out pronto, If you can, get a packers cut brisket and cut it in half, cut off the soft yellow fat, but leave the harder white fat behind. This white fat will slowly melt and drip through the meat to keep it nice and tender. A trimmed brisket with little fat will dry out quickly, even with a pan of water below it.
I use some of those tin foil pans from the grocery store to put my water in. Just keep the smoker temp as consistent as you can. I also keep a spray bottle filled with apple juice to spray it down every half hour or so.
LOL, I use dark beer and apple juice, with some garlic oil.
Sounds interesting.
Yep, drink a bottle, defizz another and put in the bottle with cider and some garlic juice, drink another beer and go BBQ.
RMarcusY
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For the best , most tender , moist, tasty ,meat you'll ever eat
Take any dead animal
Grill or pan fry on very high for just long enough to leave grill marks.
Wrap tight in foil
Place in oven at 220 degrees
Any time you want between 5 and 15 hours, unwrap and enjoy.
Fork tender, taste like meat, easy.
Great for ,getting it ready, stick in oven and go to work, will be ready when you get home.
If you want to get "fancy" wrap in bacon before wrapping in foil.
Take any dead animal
Grill or pan fry on very high for just long enough to leave grill marks.
Wrap tight in foil
Place in oven at 220 degrees
Any time you want between 5 and 15 hours, unwrap and enjoy.
Fork tender, taste like meat, easy.
Great for ,getting it ready, stick in oven and go to work, will be ready when you get home.
If you want to get "fancy" wrap in bacon before wrapping in foil.
Hank F. Spankman
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There's a place in town here that does a fusion of Tex-max & BBQ. It's the fucking shit
Looks good!
Well, everything except that Steelers flag anyway ...
Have any of you tried off-the-shelf jalapeno powder?
I'd just make some, but several of the retail powders we've purchased lately have been really good. Like the ginger powder.
Homemade or store-bought, there's going to be some in the house soon. Must. Try.
I'd just make some, but several of the retail powders we've purchased lately have been really good. Like the ginger powder.
Homemade or store-bought, there's going to be some in the house soon. Must. Try.
Cant say that I have. Will have to check it out though.
Update. I didn't buy jalapeno powder because the reviews were skewing negative (lack of flavor).
I bought dried jalapenos instead. 10-oz tub on Amazon from Mother Earth Products. There's actually a jalapeno flavor along with the heat. I can definitely see a little going into meat marinade.
So that's one more ground/dried/canned ingredient I can use instead of dealing with fresh stuff, namely for salsa. Since dried cilantro is awful, I'll stick with fresh for that. Which means the salsa recipe is pretty much done.
Lost's Lazy Salsa
Three 28-oz cans of diced tomatoes, drained really really well.
1 bunch cilantro, including stems
4 tablespoons dried jalapenos
3 tablespoons dried onion flakes (or use onion powder to taste)
2 teaspoons salt, or to taste
garlic powder, to taste
hot sauce, to taste
1. Start draining the tomatoes in a colander.
2. Rehydrate the jalapenos and onions with enough boiling water to cover.
3. Cut the very ends off the cilantro stems, then cut the bunch into smaller pieces.
4. Dump everything but the tomatoes into a food processor and grind it all down real good.
5. If your food processor is big enough, you can add all the tomatoes to the other ingredients. Pulse until the tomatoes are incorporated. Maybe 16-20 pulses.
Notes
--All this will fit into an 8-cup container
--I use the drained tomato water to make powder-based mac n cheese, instead of using milk.
--I don't like lime juice in salsa so I use the hot sauce as the acid instead. It's maybe 1/4 cup. 50/50 blend of Valentina yellow label and Sriracha... which is amazing on its own.
I bought dried jalapenos instead. 10-oz tub on Amazon from Mother Earth Products. There's actually a jalapeno flavor along with the heat. I can definitely see a little going into meat marinade.
So that's one more ground/dried/canned ingredient I can use instead of dealing with fresh stuff, namely for salsa. Since dried cilantro is awful, I'll stick with fresh for that. Which means the salsa recipe is pretty much done.
Lost's Lazy Salsa
Three 28-oz cans of diced tomatoes, drained really really well.
1 bunch cilantro, including stems
4 tablespoons dried jalapenos
3 tablespoons dried onion flakes (or use onion powder to taste)
2 teaspoons salt, or to taste
garlic powder, to taste
hot sauce, to taste
1. Start draining the tomatoes in a colander.
2. Rehydrate the jalapenos and onions with enough boiling water to cover.
3. Cut the very ends off the cilantro stems, then cut the bunch into smaller pieces.
4. Dump everything but the tomatoes into a food processor and grind it all down real good.
5. If your food processor is big enough, you can add all the tomatoes to the other ingredients. Pulse until the tomatoes are incorporated. Maybe 16-20 pulses.
Notes
--All this will fit into an 8-cup container
--I use the drained tomato water to make powder-based mac n cheese, instead of using milk.
--I don't like lime juice in salsa so I use the hot sauce as the acid instead. It's maybe 1/4 cup. 50/50 blend of Valentina yellow label and Sriracha... which is amazing on its own.
Thats funny! I was just looking at those dried jalapenos a few days ago. Guess I will order em.
13 or 14 hours or do you mean minuits?
Hours. My best pork butt cook for 20+ hours at 220. Tender as I've ever had
Damn, hey whatever works for ya. I dont think I have ever smoked that long. Longest is usually 12-13 hours on a brisket.
It'll melt in your mouth. Pork butt doesn't really break down to super tender till it hits about 200 to 205.
Howdy y'all!
I've read through a few of these posts, and it sounds like some of y'all might know what yer doin'.
I'm thinkin' about whuppin' up some pig ribs this weekend.
No sauce.
Sauce is for when you screw it up...
I've read through a few of these posts, and it sounds like some of y'all might know what yer doin'.
I'm thinkin' about whuppin' up some pig ribs this weekend.
No sauce.
Sauce is for when you screw it up...
What happened to y'all?
I have two racks of pig ribs workin' right now. They have been barbecued for 2.5 hours at 275 over lump and hickory cut here on the ranch.
They have been spritzed and wrapped at this point.
All I can do now is have a beer or four while they finish.....
We use an offset stick-burner 1/4" steel pipe.
I have two racks of pig ribs workin' right now. They have been barbecued for 2.5 hours at 275 over lump and hickory cut here on the ranch.
They have been spritzed and wrapped at this point.
All I can do now is have a beer or four while they finish.....
We use an offset stick-burner 1/4" steel pipe.
At that temperature, twenty hours or even twenty four hours is about right.
It's a massive waste of time and fuel.
Brisket needs to attain 190 to 200 degF for tenderness.
Then it's done.
You can phork around with low temp. It does work(I used to do that).
I prefer 275-300F. Usually, it's 8-10 hours for a 10-12lb brisket.
Be real careful to not overdo it with the smoke. You could could end up with a very bitter chunk 'o meat....
Smoking- 150-200deg
BarbeQue- 200-350deg
Grilling-350-600deg
Toast- 600deg+
We've been watching Good Eats on Netflix. It's a compilation, versus full seasons. Never seen an episode until now.
Meat (cow) episodes have included one on beef jerky and two on tenderloin.
It's a bizarre show. It offers numbers and hard facts like old-school Food Network stuff and adds goofy stuff for the more current attention-deficit crowd. Alton Brown seems to be a full-on OCD cooking geek, which is why it's easier to look past the foolishness.
Meat (cow) episodes have included one on beef jerky and two on tenderloin.
It's a bizarre show. It offers numbers and hard facts like old-school Food Network stuff and adds goofy stuff for the more current attention-deficit crowd. Alton Brown seems to be a full-on OCD cooking geek, which is why it's easier to look past the foolishness.
Alton is good.
If you wish to barbeque, check out Myron Mixon (SE) Aaron Franklin (Texas).
I do Texas-style. Cook it right. No sauce. If you need sauce, you done fucked it up.
I like watching Steven Raichlin on public tv. He smokes some of the craziest shit.
That did not come out right at all.
That did not come out right at all.