n64coder
Member
That's not a healthy side. Focus on salads/greens/vegetables. Corn/potatoes are starch.
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BBQ GAF - Smokin' Your Meat, USA Style
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That's not a healthy side. Focus on salads/greens/vegetables. Corn/potatoes are starch.
Mr. Giggles
Member
What the poster quoted said. Although if you do insist on the potato/corn - bake the potato ((no butter or sour cream) and steam or grill the corn (no butter)
Went to a place here in Pittsburgh last night. They had relatively good reviews. We do have a few places that serve good BBQ here. This place advertised itself as Georgia BBQ and the people are from Georgia. They say Georgia style is about the smoke and dry rub with sauce on the side. Meat cooked low and slow.
Got the Brisket and 1/4 chicken (Leg and Thigh).
Brisket looked moist as did the chicken.
Taste time...... Besides the hickory from the smoke their was ZERO flavor.. What the hell happened to this crazy dry rub you guys keep advertising??? Everything was expertly cooked and juicy and moist but no actual flavor. The homemade sauces were delicious. Without the sauces i'd give this a 1.5 because of the expert cook. The sauce brought the score to atleast a 3.
Got the Brisket and 1/4 chicken (Leg and Thigh).
Brisket looked moist as did the chicken.
Taste time...... Besides the hickory from the smoke their was ZERO flavor.. What the hell happened to this crazy dry rub you guys keep advertising??? Everything was expertly cooked and juicy and moist but no actual flavor. The homemade sauces were delicious. Without the sauces i'd give this a 1.5 because of the expert cook. The sauce brought the score to atleast a 3.
Lots of places sell shredded brussels sprouts too...could make a brussels sprouts salad with a warm bacon dressing.
hikarutilmitt
Member
Sounds like Georgia barbecue, to me. Any time I've visited family and had some from there it had no flavor, hence the "need" for sauce.
dskillzhtown
keep your strippers out of my American football
You could make a Pulled Pork Tostada. I usually put beans on the tostada, then top with lettuce, tomatoes, pulled pork and jalapenos.
Mr. Giggles
Member
fat on the bottom? are you talking about the fat cap itself or the deckle? (the fat between the point and the flat)....if you're talking about the deckle, you're supposed to cut that out.
this is actually a good video from Aaron Franklin on how to trim a full packer
https://www.youtube.com/watch?v=VmTzdMHu5KU
Nottyboxers
Member
I've always been a little shy of posting in the past (I'm embarrassed by my username, a relic of creating my account as a teenager) but I thought I'd best post my most recent project. Below are photos of some Beef Heart Pastrami I've been working on. They're resting in the fridge right now and tonight I will steam them before making some reuben sandwiches.
a 9lb brisket at 200 only took 9 hours?
dude that's awesome. thanks for sharing.
I bought 18 pounds of chicken thighs today and a cheap pizza pan from Walmart that I cut up with an angle grinder. I'm using that to bank the coals on one side of the grill. I was thinking of using a water pan on the other side to basically recreate the slow and sear for significantly cheaper. I filled the side with charcoal and used a torch to light about 6 on the edge. I'm doing a dry run and not using a water pan this time but so far so good.I was going to use firebricks but those things are pricey.
Thanks mate, they turned out great.
It was actually easier than I expected. The kettle temperature wasn't 100% stable all the time, but that didn't seem to affect the end result. The ribs slid right off the bone. Perfectly tender and moist.
10/10 will cook again.
ErnieMcCracken
Member
Anybody w/ an Ace Hardware nearby, they have a 25% coupon off one item $50 or less (regular price). SAVEMAY25.
More details at SD:
http://slickdeals.net/f/8719031-ace-hardware-coupon-one-regular-priced-item-50-or-under-25-off
Grabbed a bag of Kamado Joe lump which has been very nice. I know some carry Wicked Good which is really good lump too. Plenty of accessories available too. Weber, etc. Free ship to store available.
More details at SD:
http://slickdeals.net/f/8719031-ace-hardware-coupon-one-regular-priced-item-50-or-under-25-off
Grabbed a bag of Kamado Joe lump which has been very nice. I know some carry Wicked Good which is really good lump too. Plenty of accessories available too. Weber, etc. Free ship to store available.
Honestly I've been having second thoughts on the Slow N Sear since Shin Johnpv's post. That's why I am experimenting with them cut up pizza pan. My dry run was very informative.
It held a very consistent temperature going on 4 hours now, and it looks like it should last another hour before a refill. I didn't use a water pan and while the temperature was steady it was very different depending on how far away the probe was placed from the direct side. Would using a water pan significantly even this out or would I need something like fire bricks?
I already have a water pan and fire bricks would cost $20-$30. I also have the option of covering my smokey Joe silver into a Mini Smokey Mountain for about $50. Considering that it is harder to justify $100 on the Slow N Sear. Is it really a better setup and if so how?
It held a very consistent temperature going on 4 hours now, and it looks like it should last another hour before a refill. I didn't use a water pan and while the temperature was steady it was very different depending on how far away the probe was placed from the direct side. Would using a water pan significantly even this out or would I need something like fire bricks?
I already have a water pan and fire bricks would cost $20-$30. I also have the option of covering my smokey Joe silver into a Mini Smokey Mountain for about $50. Considering that it is harder to justify $100 on the Slow N Sear. Is it really a better setup and if so how?
Applesauce
Boom! Bitch-slapped!
I'd go with the firebricks because you can use them for other things too. Mine got used more as a baking stone for Naan bread more than a heat shield. I got by without that thing when I used my kettle as a smoker so I wouldn't recommend spending $100 on it. This is what most of my set ups looked like on the kettle after ditching the fuse method, and the only thing extra I bought was this cheap ass bread pan for the water. This was a pastrami I smoked for around 7 hours @ 225.
My setup is similar.
I just took this. Please disregard the filthy state of the grill. It was just a test run, not counting that half of a granny smith apple that got smoked to shit. The unlit charcoal and wood chunks go on the left side and the metal helps me pile it higher without it spilling over. If your setup reacted anything like mine the temperature on the left side of your corned beef was higher than it was on your right. This can be negated by rotating the meat half way through but I was wondering, and I'll probably be testing tomorrow if a large water/drip pan on the bottom would do a good job of absorbing and evening the heat out evenly whether it is close to the direct side or near the opposite end.
Applesauce
Boom! Bitch-slapped!
My setup is similar.
I just took this. Please disregard the filthy state of the grill. It was just a test run, not counting that half of a granny smith apple that got smoked to shit. The unlit charcoal and wood chunks go on the left side and the metal helps me pile it higher without it spilling over. If your setup reacted anything like mine the temperature on the left side of your corned beef was higher than it was on your right. This can be negated by rotating the meat half way through but I was wondering, and I'll probably be testing tomorrow if a large water/drip pan on the bottom would do a good job of absorbing and evening the heat out evenly whether it is close to the direct side or near the opposite end.
Oh mine isn't the most optimal set up by far but it got the job done and the results were great. You would definitely benefit with a wall of fire brick down there, they absorb heat like nothing else.
Just trying to talk you out of that smoke n' sear and save you some money
Yeah. SNS is $100 after shipping and I can pick up 6 fire bricks from Lowes for $30, and if the water pan works I already have it so it'd be $0. It'd be nice to be able to use the top and bottom rack at the same time but it also seems like it would be a pain in the ass in practice. I love the fuse method but I don't like how it limits my cooking area so much, nor having to rotate things.Oh mine isn't the most optimal set up by far but it got the job done and the results were great. You would definitely benefit with a wall of fire brick down there, they absorb heat like nothing else.
Just trying to talk you out of that smoke n' sear and save you some money
I was looking at the Vortex as a cheaper alternative and while it isn't as nice in a lot of ways, it really would make a perfect way to cook on my flat bottom wok. It reminds me of the WokMon except with charcoal instead of a gas range. Then again I could always just mod my chimney with tin snips or a rotary tool to not snuff the flames and get some less intense heat on the sides of the wok.
Decisions decisions.
Edit: On the other hand after reading Amazon reviews I do see the benefits more. The thick steel insulating it would be really nice for extending my grilling/smoking season. The longer cook time that's stable would be great for finally being able to do an overnight smoke. It also is a more simple solution with smooth edges. At least I have over a month to decide.
The Lamonster
Member
Also charcoal shouldn't be touching the side of your grill like that. In hot cooks it could mess up the paint on the outside. Slow n Sear is also nice because it's so low maintenance. You don't have to refill it and the wall of water creates a really nice separation of heat zones.
Nottyboxers
Member
Finished steaming the hearstrami last night. Turned out great! I had brined for 7 days but you. Can see that brine didn't hit all the meat. I thought it would hit everything even with the hearts bundled becuause of the the natural caverns but I think next time I'll bundle after brining.
Pics aren't as complete as I'd like but the eating was wonderful.
Side note: the fins in my Weber need replacing. Anyone know where I can buy replacement parts for my Weber in Canada?
Pics aren't as complete as I'd like but the eating was wonderful.
Side note: the fins in my Weber need replacing. Anyone know where I can buy replacement parts for my Weber in Canada?
I am banking a bunch of coals up against the grill wall but plan on only lighting a few and using the minion method for today's smoke. Do you think that would be safe or should I abort and do it another way? I plan on starting my rib tips and country style ribs in a little over 3 hours.
I've never been an organ meat eater, but if you gave me that and didn't tell me I'd eat and love it.
Applesauce
Boom! Bitch-slapped!
I had to brine mine for at least 10 days (I think I went 11, not 100% sure) and that was with a 3 or 4 lb brisket flat. I tried going 7 days the 2nd time and it didn't fully saturate the meat. I've read and heard that old school delis brine their packer briskets for a full month!
Trimming the fat cap down to 1/8" should help with that
The Lamonster
Member
Notty, you can PM a mod to have your name changed lol
That's totally fine for a low n slow. I was just trying to say that you can use the SNS in high heat cooks as well and not worry about overheating the wall of your grill.
Yeah I hadn't thought of that, and I'm a little paranoid of fucking up my paint after what happened to my last smoker:
Applesauce
Boom! Bitch-slapped!
Trimming the 2nd one didn't help any at least from trying to shorten it by 3 days. I'd rather wait longer and keep the cap.
On a Weber? Not likely. My mom's is around 20 years old and one of the handles + the bottom vent lever is broken but the enamel is nice and shiny. Weber guarantees no rust or burn-through for at least 10 years.
How big of a brisket flat are you using?
Mr. Giggles
Member
Applesauce
Boom! Bitch-slapped!
~4lbs
I got it from a german website:
http://www.chefkoch.de/rezepte/1961221319015148/Kansas-City-Rib-Rub.html
It was really good but I'm going to experiment with a few others the next time. Any recommendations?
okay, that sounds just about right....weird...you using a dry or wet cure?
this dude is making pastrami and getting full penetration over 3 days.
http://virtualweberbullet.com/pastrami.html
So this?
Sounds good. I've been using Memphis Dust
I really like it but I too am looking to branch out and experiment a little. I just wanted to use the same kind while I worked on my technique so I only changed one variable at a time.
Sounds good. I've been using Memphis Dust
I really like it but I too am looking to branch out and experiment a little. I just wanted to use the same kind while I worked on my technique so I only changed one variable at a time.
Applesauce
Boom! Bitch-slapped!
I cured it in a brine ... even after I trimmed mine it still had a lot more fat on it than his. I am guessing that's why it takes longer, which is fine by me because the fat renders off nicely on the smoker and adds more flavor.
Nottyboxers
Member
I did a brine as well. Maybe should do a dry cure next time.
Mr. Giggles
Member
Try this:
http://bbqpitboys.com/recipes/bourbon-bbq-sauce#.VyzxE0ahuuw
There are a bunch of other things on the site too
shiftplusone
Member
I was using a probe, yeah
I took the entire thing (god damn h bolt is a pain) and got the one vent blade bent back to position. It was bent up about 30-40 degrees off the bottom, So one of the vents was always fully open
Threw some charcoal in and did some steaks and it cooked how I expected it to cook.
Going to do a dry run tonight with the slow n sear and see what happens. I expect that I'll be fine though.
n64coder
Member
I usually avoid Country ribs as to me, they're fatty and not as good as regular ribs. Am I missing something? Is there a different recipe/technique that I should try?
Probably a higher heat to render out some of that fat, or shred them and put them in a sandwich instead of eating them as ribs.
Yeah. They are cut up pork shoulder so treating them like a pork butt is the way to go. They're just individual servings with more surface area for a higher ratio of bark to meat. That makes it dryer but more rub and bark flavor. I think I'll foil them next time.
Honestly I think I prefer just smoking butts, but these finish faster and we had them on hand. They're still pretty good. I just think they'd be best foiled and cooked high enough to either pulling temp or slightly below.
Honestly I think I prefer just smoking butts, but these finish faster and we had them on hand. They're still pretty good. I just think they'd be best foiled and cooked high enough to either pulling temp or slightly below.
RapidCancel
Member
You can make them with a regular bbq grill, just smoke them by setting the charcoal on one side of the grill. You can also use something like the smokenator to help.
You could try something like 5 spice powder, cayenne, pepper.
NealMcCauley
Member
That's honestly kinda creepy.
Might be the wrong place to ask but does anyone know some good bbq places in Charleston SC? I'm going there on vacation and I want to try a local place.
Might be the wrong place to ask but does anyone know some good bbq places in Charleston SC? I'm going there on vacation and I want to try a local place.
I went to college in charleston for 2008-2012 and was honestly disappointed with the bbq options. there's home team bbq which is the best bbq that's close to downtown imo unless some new stuff opened up. it's nothing too special though but everything's good. their chicken and wings are really good. the best bbq near charleston that I've had was JB's smokeshack but that's on john's island which can be a drive depending on where you're coming from. avoid jim-n-nick's or whatever it's named now.
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