***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. John McGuirk

    John McGuirk member of the blue tiger club
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    Forgot to add: used post oak, pecan, and just a smidge of hickory
     
  2. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    I don’t.
     
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  3. Nole0515

    Nole0515 Well-Known Member
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  4. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    upload_2020-3-21_22-25-59.gif
     
  5. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    Good to know there’s something I can do with this bag, I couldn’t bring myself to throw it away:
    7024D7E3-B455-4592-863C-DFCD76812B8D.jpeg

    Also in the future I’ll be less concerned about cutting away flat.
     
  6. Nole0515

    Nole0515 Well-Known Member
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    I trimmed between the point and the flat cause the fat there won’t render down. Also squared min off for a more even cook. Have a pound and a half of flat that I’m gonna attempt a sous vide pastrami
     
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  7. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    upload_2020-3-21_22-31-12.jpeg
     
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  8. Nole0515

    Nole0515 Well-Known Member
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    There’s plenty of salt and pepper on there. Trust me. I never under season anything
     
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  9. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    I got loose on some OGD114 and Larceny BP, then started carving with a sharp knife. Time will tell.
     
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  10. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    Just grab ahold of something, bite your lip and give it hell. We're gonna get through this.

    [​IMG]
     
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  11. cal

    cal BOATS
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    absolutely

    when i was limited to my joe i used the foil pan trick a lot

    after a couple hours it’ll tighten up, then you can remove the pan and have plenty of room to lay it flat
     
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  12. Zack Zedalis

    Zack Zedalis Silver Foxin'
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    I had the meat of BayouMafia in my mouth tonight & it was as glorious as you all imagine.
     
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  13. Nole0515

    Nole0515 Well-Known Member
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    thought I had the fire under control. Went to sleep at 3 and woke up at 8. And the fire had choked out. Think I can still save it.
     
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  14. BrickTamland

    BrickTamland You're not Ron...
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    Mine got way hot overnight.

    Finished the cook in 11hrs :ohdear:
     
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  15. cal

    cal BOATS
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    coffee and que

    [​IMG]
     
  16. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    That is an elite coffee mug.
     
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  17. WillySaliba

    WillySaliba Well-Known Member
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    Cured a pork belly and that’s the last of bacon from this morning. Is it worth the time outside quarantine? Probably not, but if it all goes to shit I can sleep knowing I can make my own bacon. Not that it’s hard at all, but guess than has some value? And then dinner.

     
  18. cal

    cal BOATS
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    probably the goat coffee mug

    has the hat too

    [​IMG]
     
  19. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    My first thought was, “geez why’s Mr Potatohead sweating so much is he nervous?”

    :devine:
     
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  20. billdozer

    billdozer Well-Known Member
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    You are way too old to not be social distancing.
     
  21. bigred77

    bigred77 Well-Known Member
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    [​IMG]

    2 ~5 lb butts, cause they didnt have any big ones

    Trimming toenails right now
    Will update in subsequent pictures
     
  22. bigred77

    bigred77 Well-Known Member
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  23. WillySaliba

    WillySaliba Well-Known Member
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    So nice, 29 when I started this morning. After freezing my balls off for 5 minutes I came in and got my coat, hat and gloves on.
     
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  24. bigred77

    bigred77 Well-Known Member
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    Damn and I am over here complaining cause it's been raining all weekend, been in the 60's though
     
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  25. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Got two racks of spare ribs today. Think I'm going to go one wrapped 2/2/1, one unwrapped until done.

    Do a little side by side comparison.

    Any thoughts??
     
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  26. BrickTamland

    BrickTamland You're not Ron...
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    I did this a few months back. They all turned out delicious and I didn’t even remember which were which at the point of tasting.

    Moral of the story: relax and enjoy the cook, it’s going to turn out delicious
     
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  27. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Yeah I've done them both ways and always good. Never tired a side by side action
     
  28. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    B4A21ED8-643D-48EF-A44B-7C43C11C9907.jpeg
    • Very beefy, didn’t take as much smoke and s/p as I’d like
    • Adequate bark
    • Should have trimmed way more of the flat
    • Fuckin Franklin makes this look too easy
     
  29. bigred77

    bigred77 Well-Known Member
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  30. Nole0515

    Nole0515 Well-Known Member
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  31. bigred77

    bigred77 Well-Known Member
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  32. WillySaliba

    WillySaliba Well-Known Member
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    Looks fantastic. I’ve read previously that you can try as hard as you’d like but your just never gonna get the bark you are seeking on a kamado/egg style cooker. It’s too moist and to get the bark you desire you’d be drying the meat. Held true the few times I’ve tried and same with a buddy of mine. Anyone else have luck with that and what’s your trick if so?

    progress:

     
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  33. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Did my first ever brisket last weekend. Not gonna lie, pretty damn proud.

    5FE91614-AB82-44BD-A947-D4683B2E5ABC.jpeg F1BA765E-868C-4C5A-8F73-479B7148D149.jpeg 6339734E-D494-469E-8B82-B3B15A304F20.jpeg EF6A8F6F-D9AF-475A-B4E8-D72738055591.jpeg EA86E297-1E2F-4D41-B1B2-C712ACA58F70.jpeg
     
  34. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    So the deckle just ended up as a gelatinous fat mess between the two muscles. Is that just to be expected or do some people completely separate the flat from point and cut that away before cooking?
     
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  35. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Messed up the bark a bit because my knife sucked
     
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  36. billdozer

    billdozer Well-Known Member
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    I separate after cooking.
     
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  37. Nole0515

    Nole0515 Well-Known Member
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    you cut out the fat between the point and flat before putting it on the smoker then separate after
     
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  38. bigred77

    bigred77 Well-Known Member
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    Damn these little guys are pushing fast
    37 minutes later and we are at 166
     
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  39. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Some long ass feet.

    Also this photo does not load on tmb for me
     
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  40. Tricky Gator

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    Flat is 4 hours in, about to wrap it in foil.
     

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  41. cal

    cal BOATS
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    mines already at 195 after 4 and a half hours

    unless my temp is way off i’m holding a steady 275°-280°

    not worried about it but damn this fucker’s moving
     
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  42. BayouMafia

    BayouMafia Thought Leader in Posting
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    Only pic I took of the rib roll was when it was at about 100 or so. Didn’t get an after pic but it turned out quite nice
    B8EA7752-6107-4FCA-99EC-E9A9C98EB5C9.jpeg
     
  43. bigred77

    bigred77 Well-Known Member
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    Mines been on about 4 and is now at 180.9
     
  44. bigred77

    bigred77 Well-Known Member
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    And now I feel like its stalling
    At 181 an hour and a half later
     
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  45. Tricky Gator

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    So my brisket flat is for lunches as my fucking physical therapy clinic won't shutdown. Should slice what i want the morning of for my lunches or pre-slice?
     
  46. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    20200322_171859.jpg

    Top
    • unwrapped
    • Frank's Red Hot Rub binder
    • Byron's But Rub
    • Fox Brother Vineger BBQ sauce
    bottom
    • wrapped, brown sugar, butter
    • Mustard binder, same rub as above
    • Stubbs Original Sauce.
    Vinegar Def came out darker. The foil steam took some color off the ribs, but came back over the last hour
     
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  47. letan

    letan Just looking for the gator board
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    Going to attempt to smoke some pulled pork for the first time sometime this week since I have to work from home now. Figured I might as well make the most of it
     
  48. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    morning of imo

    pre-slice it'll dry out so much faster
     
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  49. billdozer

    billdozer Well-Known Member
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  50. cal

    cal BOATS
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    now is the time to jump into something new

    i was able to hook up with a local pit builder and he’s gonna let me help out and hopefully get more hands on as i learn