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

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

  1. WillySaliba

    WillySaliba Well-Known Member
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    Anything Meat Church.
     
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  2. Craig Pettis

    Craig Pettis Que será será motherfucker
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    Smoking a spatchcocked turkey and the thighs are like 35-40 degrees hotter than the breasts. Anybody ever had this issue?
     
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  3. bigred77

    bigred77 Well-Known Member
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    Spin it around
     
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  4. Craig Pettis

    Craig Pettis Que será será motherfucker
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    pulled the probes and spun the bird. When I put the probes back in the breast shows 115 and the thigh shows 180. Might’ve waited too long to correct
     
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  5. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    What’s the consensus on mustard as a binder for pork butt?

    I’ve tried both methods and still can’t decide if it’s worth it
     
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  6. a.tramp

    a.tramp Insubordinate and churlish
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    I have never used mustard and have also never had an issue getting a bark on butt. Hope that helps.
     
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  7. BrickTamland

    BrickTamland You're not Ron...
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    Looks good on YouTube and Instagram. Probably not a discernible difference. My rub magically sticks to meat without a binder.
     
  8. BrickTamland

    BrickTamland You're not Ron...
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    Dogma for chicken temp?
    • White 150deg
    • Dark 165deg
     
  9. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Have you tried some olive oil or something similar and rubbed it before applying the rub? I do that with chicken sometimes.
     
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  10. infected donkey

    infected donkey Arkansas Razorbacks
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    I've done olive oil and mustard, can't taste a difference.
     
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  11. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    You don’t need it, but you won’t be able to taste the mustard after the cook. It’s just a wasted step. For pork, you are good without a binder.
     
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  12. Craig Pettis

    Craig Pettis Que será será motherfucker
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  13. One Two

    One Two Hot Dog Vibes
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  14. Craig Pettis

    Craig Pettis Que será será motherfucker
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    I fucking HATE green beans but I am making a more conscious effort to eat them. Baby steps
     
  15. One Two

    One Two Hot Dog Vibes
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    How do you normally prepare them?

    Try simmering some minced shallots in a small sauce pan with a little olive oil. Add in a little heavy cream and Dijon mustard (on 1-3 ratio, respectively). Season with salt, pepper and paprika and slowly bring to a simmer stirring it well. I also sometimes cut the sauce with a dash or two of white wine vinegar

    Sauté fresh green beans in a little oil over medium high heat until they begin to blister. Remove and cover in sauce.
     
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  16. BrickTamland

    BrickTamland You're not Ron...
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    I don’t know why, but this board kills me sometimes...
     
  17. One Two

    One Two Hot Dog Vibes
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    Sorry for trying to class this place up a bit
     
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  18. Detlef Schrempf

    Detlef Schrempf Back to Back to Back AAU National Champs
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    I use mustard everytime for a binder. Once I used adobo sauce and it was nice, gave a little kick.
     
  19. Craig Pettis

    Craig Pettis Que será será motherfucker
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    I appreciate the effort but I absolutely loathe the taste of green beans. My wife prepares them bc everyone else likes them. I’m not sure exactly how she makes them, she has several different methods. I just mix them in with bites of meat and grit my teeth til it’s over :blech:
     
  20. BrickTamland

    BrickTamland You're not Ron...
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    [​IMG]
     
  21. Owsley

    Owsley My friends call me Bear
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    Unfortunately didn’t have any green onion or cilantro which would’ve been nice. Egg also got just a tad overdone. Black garlic and mushroom ramen.
     
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  22. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    This killed me. Like I have watched it four or five times giggling every time around.
     
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  23. Nemesis05

    Nemesis05 Well-Known Member
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    IMG_20210110_175218294.jpg

    Enjoyed it but will probably use it more for beef. The sear on this mug is great. Gotta see what some steaks do
     
  24. fish

    fish Impossible, Germany
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    The best green bean preparation

    [​IMG]
     
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  25. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    I could go for a halo or two right now
     
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  26. Nemesis05

    Nemesis05 Well-Known Member
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    We keep them on deck.
     
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  27. Degausser

    Degausser #NewProfilePic
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    You should just not eat them if you really hate them that much.
     
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  28. BigRedEazy

    BigRedEazy Well-Known Member
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    Fresh green beans are the woat. Canned green beans, French style, are the best.
     
  29. fish

    fish Impossible, Germany
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    A small tri tip on the RecTeq at 225* until 130* internal, under the broiler for a bit of a sear.


    [​IMG]
    [​IMG]
    [​IMG]
     
  30. Beachy Toast

    Beachy Toast He wants you too, Malachi.
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    Very ncie.
     
  31. Prospector

    Prospector I am not a new member
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    You feetless pricks are becoming an issue
     
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  32. bigred77

    bigred77 Well-Known Member
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    Agree texasraider
     
  33. TimJimothy

    TimJimothy Well-Known Member
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    Just an update on this; I put it in a 165 degree bath beginning Sunday ~ 9:00am (straight out of the fridge). Let it go until about 5:00pm. Took it out of the bag and made a pan sauce with the drippings left in the bag...pulled the shoulder, which was very moist and good texture...and fried about 2 pounds worth with the pan sauce. Turned out very well. You do lose some of the bark's texture, but surprisingly not all of it. I don't think I'll make a habit out of making pulled pork like this, but given the situation it worked out great.

    No pics because I'm a shy bitch and my toenails are ugly. :(
     
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  34. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Time for some butt stuff

    0AACEBAA-D469-4959-82C5-FB6B4180D522.jpeg

    1B3DBBFC-4CF1-4752-8D5E-FBC03BFAE21F.jpeg
     
  35. WillySaliba

    WillySaliba Well-Known Member
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  36. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Guess I need to calibrate this damn grill. Butt has been on for 15 hours and only around 170.


    95D7AA82-6176-45A5-81A4-AC83B0AD76DC.png
     
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  37. WillySaliba

    WillySaliba Well-Known Member
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    How big is your butt? I've had some go well over 20 hours low and slow. The one I did over the weekend was over 325 for the night.

    I could not tell any difference in the end product. Long story short, if you are hungry turn it up.
     
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  38. bigred77

    bigred77 Well-Known Member
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    are both your probes in the meat?

    can you take one out and put it on a clip or through a half a potato or something on the grate so you can see what your air temp at the grate actually is?
     
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  39. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    9.75lb


    I put one probe on the grate and its reading 189
     
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  40. WillySaliba

    WillySaliba Well-Known Member
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    Yeah for one that small I agree it shouldn't take that long.
     
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  41. bigred77

    bigred77 Well-Known Member
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    I'd probably turn it up
     
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  42. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    I have it on 275 now. Grate temp is 219.

    guess I’ll call them later and see what’s up. It’s been off on every cook since I got it
     
  43. bigred77

    bigred77 Well-Known Member
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    Welp
    Just loaded my new Green Mountain Daniel Boone in the truck

    For anyone keeping score that brings my arsenal to:
    The war wagon (the big trailer offset smoker with gas grill built on it too)
    A weber kettle
    An electric r2d2 smoker
    2 charcoal r2d2 smokers
    A little old smokey charcoal smoker
    A rolling foldable gas grill for tailgate/camp
    A 36" blackstone
    And a new gmg pellet pooper

    I have a problem
     
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  44. BrickTamland

    BrickTamland You're not Ron...
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    Sounds more like you have a lot of solutions, iyam.
     
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  45. bigred77

    bigred77 Well-Known Member
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    Exactly
     
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  46. lfriend

    lfriend Well-Known Member
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    Wife requested some pork belly ends for annv. dinner today.
     
  47. Owsley

    Owsley My friends call me Bear
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    Hey, my anniversary is today too!
     
  48. BrickTamland

    BrickTamland You're not Ron...
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    Happy anniversary, friends. Congrats on the sexy times.
     
  49. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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  50. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Fixed the temp issue.

    default minimum auger feed rate is 6.5 and somehow mine was at 3.0.

    also set the offset calibration to -5.0.

    now I’m showing correct temps on 3 different probes