So I was planning on smoking a butt tomorrow. I just got home and realized I forgot to take it out of the freezer... How do I thaw this thing so I can get it on tomorrow morning?
Par thaw it and put it on tonight. Some bbq places do that so they don't have to get there at like 2am.
Nope. I think I've gotten food poisoning just from watching those nasty cross contaminating motherfuckers
also, if you're going to try, a fucking pork butt is definitely the first thing you want to try on. maybe not tonight, but you gotta do it at some point.
I don't really have trouble keeping temps up, it's more keeping them down so my fear is that I wake up and the thermometer reads 500 and there's a brick in there. I definitely will try a smoke overnight at some point, just when I'm experimenting and not cooking for people.
some of our akorns have very tiny leaks. This makes it hard to keep temp down. Replacing the gaskets with BGE ones seems to work well.
Seafood Paella, cross-posted with the food cunt thread although my BBQ homies get the step by step Shrimp, mussels, clams, scallops, chicken thighs, smoked paprika, saffron yellow onion, tomato, paella rice, parsley, scallions, spanish paprika start with the spanish chorizo (not pictured) browning and get some grease in the pan (added an andouille that I pulled out for an appetizer) and then remove and brown thighs set browned thighs aside with chorizo and soften onions once onions are soft, add saffron, paprika, s&p, minced garlic. add grated tomatoes (seriously, grate on a large box grater) and let darken in color add rice and then chicken stock. stir for the last time. place chicken and chorizo on top. once liquid is half gone, top with seafood when mussels and clams open up, paella is done cooking tent with foil for 15 minutes, then garnish with parsley and scallions and then enjoy your feast. if you like beer, it is hard to beat Grapefruit Sculpin with this dish. The citrus and hops compliment the seafood perfectly.
Looks good. I made this about 2 weeks ago. I think the key is to use only a pinch of saffron and to stir as little as possible.
yes, saffron goes a long ways. once i added the rice and stock, it did not get stirred. going to go for a little hotter fire next time for a little more set up on the socarrat.
Already up and got the smoker running. Thanks Arkadin, the water method worked in a matter of hours last night
I think I'm going to get really crazy and do TWO butts tomorrow... AT THE SAME TIME! I'd like to develop a reserve of smoked pork in my freezer for emergencies.
anyone with a wsm had success expanding capacity in their smoker? i've run into a couple times where additional space would be nice, but not at the point where buying another smoker is necessary. been looking at this recently, but i didn't know if anyone else had either used this, or done something else.
I've gotten a third grate like the top grate and put it on top to do things like ribs and wings successfully. See below.
I put a 3rd grate in half way between the original two. 4 bolts and a large webber grate is all it takes
That was the other option I was looking at. Good to know people have done both with success. Thanks guys
Do you guys normally wrap your pork butts when they stall or just ride it out? I normally get a stall for about an hour at 180 with no wrap, but today it's been stalled at 160 for almost three hours.
Depends for me. If I'm running late then yes. If I buffered in enough time, I just let it ride. With butts though, it's probably already got enough smoke and a good bark, so you should be fine wrapping up
I decided to smoke the venison backstrap. Applied salt and pepper and then put bacon on both sides. Smoked it around 225 until it reached 135, then seared it for less than a minute both sides to crisp up the bacon a little bit. Don't think it could have turned out better.
a couple weeks back, my buddy came over for a cook to take some pics for the website he is building me. here i a massive dump. let me know which ones you like the best.
Let's see if I did this right... Edit - they are just showing up as links to the attachments, but these are the three four pics I intended to select out of that bunch
I'll just number them: 1, 5 (I wish the bacon was a little more browned/closer to done though), 6, 7, 8, 10 and all 3 from the next. If you're choosing between #10 and #1 on the next post, I would do #10 on the first post. The fire is cooler than charcoal.