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

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

  1. laxjoe

    laxjoe Well-Known Member
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    He was a smoker
    no idea
     
  2. steamengine

    steamengine I don’t want to press one for English!
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    That’s very rude
     
  3. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Picked this Aussie Wagyu tri tip up today. Can’t wait to reverse sear it tomorrow. FDFB899C-9C33-4143-A4E0-3AE0AB7FC543.jpeg
    Also had 20% off and $10 in rewards
     
  4. Joe Withabee

    Joe Withabee PS I have sifulus
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    Looks choice at best, no offense
     
  5. Corky Bucek

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    That was the wrong choice of words buddy
     
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  6. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Joking aside here’s the other side

    54C6AE05-A3F6-4E39-A70E-CA500B677038.jpeg
     
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  7. Joe Withabee

    Joe Withabee PS I have sifulus
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    IMG_1757.JPG

    I could set you up with something like this for cheaper, but you playing games
     
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  8. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Didn’t realize I was in the Texas Tech meat judging thread, my bad guys. I will take my shit posting elsewhere.
     
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  9. Joe Withabee

    Joe Withabee PS I have sifulus
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    I'm sure it will be delicious, the upcharge these days on anything labeled Wagyu is pretty out of hand, IMO. Nothing is a bigger scam than Wagyu ground beef.
     
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  10. Corky Bucek

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    Fair enough. With the discounts I paid the something similar a few weeks ago for a prime from Ralph’s.
     
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  11. fish

    fish Impossible, Germany
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    With a cut like Tri-tip... not sure it's ever worth going prime.
     
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  12. BayouMafia

    BayouMafia Thought Leader in Posting
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    [​IMG]
     
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  13. fish

    fish Impossible, Germany
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    Now if we're talking coaches... Prime or bust.
     
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  14. fish

    fish Impossible, Germany
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    Lots of Xmas roasts on sale this week, bone-in and boneless. That always means the butchers will throw out their hand cut back rib slabs. Picked up one for dinner tonight and one for the freezer.

    [​IMG]

    [​IMG]
     
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  15. Tarpon Nole

    Tarpon Nole Well-Known Member
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    So you're saying I shouldn't have got this?

    Fwiw, I had a $25 gift card and reverse sear tri tips. I don't do that weird cook like a brisket shit

    I've never paid for wagyu. Usually just get the normal ones they have but got this one for Christmas instead of prime rib or tenderloin this year
     
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  16. devine

    devine hi, i am user devine
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  17. Corky Bucek

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    Definitely don’t cook it. Put it back in the fridge and pack it in dry ice and send it to me.
     
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  18. One Two

    One Two Hot Dog Vibes
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    I’ve got some wagyu hot dogs on the way
     
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  19. a.tramp

    a.tramp Insubordinate and churlish
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    I have wagyu bouillon cubes
     
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  20. Degausser

    Degausser #NewProfilePic
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    Sorry for the lack of wagyu, but I'm thawing these to smoke on Christmas Eve. Any tips/pointers are appreciated.

    IMG_19122021_132032_(750_x_1050_pixel).jpg
     
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  21. Corky Bucek

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    Use a meat church rub and thank me later
     
  22. Degausser

    Degausser #NewProfilePic
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    This is a given
     
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  23. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Also grabbed this baby piece of Japanese A5 Wagyu

    DD01F63D-D840-471D-BDA5-BEB6ACD02597.jpeg
     
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  24. Corky Bucek

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  25. jbr

    jbr Well-Hung Member
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    I prefer choice for a plate of beef ribs. There’s enough fat that you don’t need prime (or wagyu).

    And do it Jirby style.

     
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  26. WillySaliba

    WillySaliba Well-Known Member
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    Love his videos, he has just smoked so much shit and experimented so much just knows a ton. Anyhow, turkey.
    8BE59E10-88C5-4E2B-82C6-02276566DD6E.jpeg
     
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  27. jbr

    jbr Well-Hung Member
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    I like how he doesn’t give a fuck. Start a fire in the offset with lighter fluid? Sure. You’re not tasting it and I don’t want to wait.
     
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  28. WillySaliba

    WillySaliba Well-Known Member
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    Yeah he an aura about it. Not sure if he’s lying or not, don’t even care, but he’s like I’ve cooked and sold thousands like this and thousands the other way. Don’t worry about it.
     
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  29. thunderstruck

    thunderstruck I'm a Boss

    I’ll still use lighter fluid on my paper when it’s windy, which it normally is. Not sorry
     
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  30. a.tramp

    a.tramp Insubordinate and churlish
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    I baste my bbq with a lighter fluid mop. Fuck the haters.
     
  31. Old_Gregg

    Old_Gregg Well-Known Member
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    My wife wouldn’t let me smoke it, but still turned out pretty well.

    6BB42FC6-BA32-43B4-B417-B8E8EB7A0A93.jpeg
     
  32. a.tramp

    a.tramp Insubordinate and churlish
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    My man, looks fantastic. But. Ask for forgiveness and not permision next time!
     
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  33. billdozer

    billdozer Well-Known Member
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  34. laxjoe

    laxjoe Well-Known Member
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    upload_2021-12-19_17-53-43.gif
     
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  35. laxjoe

    laxjoe Well-Known Member
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    Since I have covid (and chances are good my wife’s test comes back positive tomorrow) we’re stuck in the house and unable to go shopping for our Christmas dinner. So I used some snake river farm gift certificates I was gifted last year and got a tomahawk ribeye to cook Christmas Day. Excited to try out their meat - supposed to arrive on Wednesday
     
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  36. WillySaliba

    WillySaliba Well-Known Member
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    for the spirit of the holidays, hope you can taste it. :nomnom:
     
  37. laxjoe

    laxjoe Well-Known Member
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    I can still taste, thankfully. Would have been really mad if I lost my sense of taste (we’d be eating Soylent if that were the case :laugh:)
     
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  38. One Two

    One Two Hot Dog Vibes
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    How are y’all doing? Hopefully vaccines are doing their job
     
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  39. laxjoe

    laxjoe Well-Known Member
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    I have felt like i have a mild cold for a couple days. She’s been basically the same. Vaccines and boosters certainly seem to be doing their job as of now
     
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  40. jbr

    jbr Well-Hung Member
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    That myoglobin
     
  41. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Pray that stays, I had it after thanksgiving and felt ok most of the time then taste and smell went and life became miserable. Thank god the vax did its job and it ran through me pretty quick.
     
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  42. BleedinGreen

    BleedinGreen Detroit, Michigan State, and Celery
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    As it's now cold as shit here, does anyone use a smoker blanket? If so, any third party recommendations? Camp chef is all sold out.
     
  43. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Harbor Freight Welding Blanket. I have used it with my Camp Chef several times and it works like a champ. $25. It’s not perfect but it gets the job done.

    CHICAGO ELECTRIC 4 ft. x 6 ft. Fiberglass Welding Blanket - Item 67833
    https://hftools.com/app67833
     
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  44. cal

    cal BOATS
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    that looks great and all but…
    [​IMG]
     
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  45. Beachy Toast

    Beachy Toast He wants you too, Malachi.
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    [​IMG]
     
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  46. WillySaliba

    WillySaliba Well-Known Member
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    What kind of smoker do you have?
     
  47. BleedinGreen

    BleedinGreen Detroit, Michigan State, and Celery
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    Camp Chef Woodwind 24 inch.
     
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  48. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    Going to smoke a ribeye roast on the BGE on NYE. Never smoked one or cooked one before. We are getting a prime one. Trying to determine whether I should get bone in or boneless. What says the BBQ thread? What are the merits of each.
     
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  49. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Bone in. Always.
     
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  50. billdozer

    billdozer Well-Known Member
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    Serious Eats' answer

    Q: Here's one for you: bone-in or bone-out?

    I've always wondered about this one myself, so I ran a series of tests. The idea that many chefs propose is that cooking meat on the bone is always a better idea, as the bone adds lots of flavor. I'm skeptical.

    First of all, most of the flavor found in a bone is deep inside, in the marrow. If you've ever tried to make a stock out of just bones, you've found that it's almost tasteless unless the bones are cracked. Second, I've shown numerous times that, as far as flavor penetration goes, there's very little movement of molecules across a piece of meat. Even marinating overnight will get you only a couple millimeters of penetration. What chance does any flavor from the bone have of getting into the meat?

    To test this, I cooked four identical roasts. The first was cooked with the bone in. For the second, I removed the bone, but tied it back against the meat while cooking. For the third, I removed the bone and tied it back to the meat with an intervening piece of impermeable heavy-duty aluminum foil. The fourth was cooked completely without the bone.

    [​IMG]
    Tasted side by side, the first three were completely indistinguishable from each other. The fourth, on the other hand, was a little tougher in the region where the bone had been. What does this indicate? Well, first off, it means the flavor-exchange theory is bunk—the completely intact piece of meat tasted exactly the same as the one with the intervening aluminum foil. But it also means that the bone does serve at least one important function: It insulates the meat, slowing its cooking and providing less surface area to lose moisture.

    Bottom line: The best way to cook your beef is to detach the bone and tie it back on. You get the same cooking quality of a completely intact roast, with the advantage that once it's cooked, carving is as simple as cutting the string, removing the bones, and slicing.
     
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