For normal grilling I do not, but for low n' slow I use a probe. I guess I'm prone to using precise instruments and what not based on my science focused background. Probably isn't necessary but it makes me feel warm and cozy.
There are times my egg is steady forever and times that it is all over the place. For long cooks I use a probe so I can be inside and know what's going on outside.
I was given some truffle salt as a gift. Anyone ever used that in a rub for anything? Not sure what it'd go best with.
Have never used it as a rub, because the black truffle in mine is so strong. I just use it as a finishing salt on random dishes mostly.
im thinking of doing beef ribs on the egg this weekend. never done them....any suggestions on how to do it or should i just google
http://www.virtualweberbullet.com/shortribs2.html Up to how you like to do ribs whether you wrap them or not.
tomorrow is short rib and pulled pork time. probably make some mac & cheese and apple slaw to go along with.
if you are referring to an uncut plate of short ribs base rub is 1 part coarse kosher and 1 part coarse ground pepper. that is all you need for beef ribs but if you are feeling froggy, add whatever else you like but not in near the proportions as the s&p. smoke at 250 for 6-7 hours until the meat is nice and pulled back off the bone and your thermometer slides in like going into hot butter. wrap loosely in butcher paper and place in a cooler with a towel over it and forget about it for at least an hour. carve and serve but only to anyone willing to kiss the tip of your penis because it is worth it.
wife got a text from a friend saying her husband is barbecuing tomorrow evening and then informs me we're going, so I ask the obvious question of what he's cooking "Hamburgers and hot dogs"
Na those rubs are way too sweet for beef. For beef I use another Plowboys rub called Bovine Bold. It doesn't have a lot of heat to it so I lightly dust with Salt Lick and then hit it with the Bovine Bold.
is this the salt lick you mentioned? http://www.amazon.com/Original-Dry-...&qid=1463855956&sr=8-2&keywords=salt+lick+rub
Indeed. Just be careful with it bc it packs a punch. On my first brisket, I didn't realize you were supposed to go kinda light with the rub. I treated it like a pork butt. I gave it several layers, used over half a bottle. Brisket actually came out cooked ok but it was too spicy to even eat. Like even if you pulled the bark off it was still fire. I chopped a lot of it for chili and the chili was still too spicy.
Kind of surprised at the lack of bark on those after 4 hours. You make good smoke throughout the cook?
update they were damn good. surprised me at how good they were. fish decent amount not as much as i usually do because im so close to the damn road at this apartment. i also didnt have a ton of rub on them. alright im doing baby back ribs tomorrow. ive never been able to get these right but i also didnt have the digiq. how should i cook them?
225-260. Cook until the meat and pulls up off the bone about a quarter inch. Probably about 5 hours or so. Start checking at 4.
A little full. Haven't been smoking a lot lately but still got it. Short ribs were maybe best I've done. Didn't do anything different, just came out perfect.
Prepared a 2lb tri-tip last night for smoking/reverse searing tonight. Planning on following the instructions in the OP, and using either pecan or apple wood; probably just doing pecan. Rubbed it with this: 1 Tablespoon Olive Oil 1 Tablespoon Salt 1 Tablespoon Cracked Black Pepper 4 cloves Garlic, Minced 2 sprigs Rosemary, Leaves Finely Chopped Made a sauce/chimichurri to top it with: 1 bunch Fresh Cilantro 1 head Garlic 1 whole Lime, Juiced ¼ cups White Vinegar 1 whole Small Onion 3 whole cherry peppers 1 teaspoon Salt 1 teaspoon Cracked Black Pepper ⅔ cups Olive Oil
Whats the general rule of thumb for smoking whole chickens timewise? Obviously going to use a probe to monitor the temps, but just want a general idea. Also cooking temp? Heard you dont want to do too low for chicken so it doesnt stay in the danger zone for too long?
I usually do it at 325 or so. Low and slow doesn't help a chicken, so just roast it imo. Takes a couple of hours, but not terribly long
admitting up front I do this atypical for most "smoking chickens" people I typically do two of the small chickens from costco, I have an offset, get it 400+~ degrees, throw a log on top to cook down a little before starting them only takes about an hour to cook, get some decent smoke but not as much as low/slow, but you get the thin crispy skin and still super juicy meat, kind of inbetween roasting and smoking
I have to give the guy a little credit. He smoked a brisket and also had some smoked beer can chicken to go with those burgers and dogs. He even had what he called burnt ends. It was all done in an electric smoker but overall everything went better than expected.
i need to order dog food off of amazon give me some more rubs to order. currently have plowboys yardbird, john henrys pecan, and sweet rub o mine