No wrap on the shoulder until I put it in the cooler. Did the sauce at the end of the rib cook to give them a nice glaze. I’m getting comfortable with temps on the Akorn now that I’ve moved it out of the direct sunlight. Huge improvement on both meats: great smoke ring, not overcooked, great smoke flavor. Even better was this was for our dinner party tonight. I am super proud. Time to start ruining some briskets.
Also, held 225deg all day with ease. It was all about keeping it out of the sun. Spoiler Okay so it was a fucking monsoon when I woke up at 6am to start the charcoal... I moved the Akorn into my workshed: yes I’m fully aware this was really stupid given all of the old, dry wood in there and yes I’m going to continue to do it because it was awesome. It was my very own smokehouse. I’m basically Aaron Franklin.
Its instant read, meaning you dont have to leave the lid open on your grill/smoker very long to get a temp And they are also durable as hell I went through several $20 ones over the years before I finally bought a thermapen on sale for like $80 Now I have two after a sale and will never use anything else Pretty sure I wont ever have to replace either of them either
What temp does everyone bring their pork butt to? I usually did 195-198 depending on how impatient I got at the end. Last time I smoked one I had to wrap it and pull it off the smoker because of a severe storm at 8am, finished it at 200 in the oven. Big fan of the more tender texture it got at the higher finishing temp
I usually take em to around 200 But I also have wrapped every butt I have ever done and also cooked almost all of them on an electric smoker mostly while I was sleeping
Usually 195 is about when my smoker runs out of fuel so I just say fuck it close enough. I was pretty surprised at the difference.
2.5 lbs of delicious porterhouse that was on sell for $7.99 lb. i seasoned with salt, pepper, and some garlic powder bc i fucking love garlic powder and it makes everything better. i had only seasoned 1 side of the steak prior to this picture this whole grilling thing seems to be growing on me. i just seared on both sides about 3 minutes, and about 35-40seconds on the fatty side. then i put off to the side of the grill for about 10-15minutes i guess. i normally sous vide and then just sear after but it was fun to just use the grill for everything. i like to cut my steaks and prepare them on a plate because it means i don't have to stop what i'm doing to cut my gf's meat for her during the meal. yes i have to cut her own meat for her and i won't be taking questions at this time ty she also was in charge of the side dishes and left the asparagus on the stove for like 30minutes before i came inside to slice the steak, so yeah. but she did kick ass at preparing the bagged salad from costco which requires you to tear open a bag, pour said contents of bag into a bowl, and then combine everything. so i've got that going for me, which is nice. yes i did gnaw on the bone like a fucking wild animal after dinner
i just kind of winged it, and made way too much marinade. equal parts honey, soy sauce, olive oil 4-5 cloves of garlic minced about the same amount of ginger as garlic also minced bunch of pepper some salt
I’m fully torque’d. Also, I have so many questions about the need for you to cut your girlfriend’s meat. Does she have full-length arms? Has she has run-ins with flatware?
Eat bagels or order out or strictly eat those shitty packs of tortellini you get for like $6 from Publix Whenever i have to go out of town that’s literally all she eats. It’s amazing she’s not 300lbs
The lowest I could go with my akorn was 250 without having to worry about the fire going out. I would get 3 big lumps and put em in in a chimney then place them on one side of the akorn. Wait a few minutes then start dialing in the temp. Had to work your way up really slowly whwile making sure you had white hot coals, but only a few of them.
Served with a sour cream and butter drenched baked potato. Lest anyone think we're on the dblplay1212 diet , we did have a kale salad with dried cranberries and a poppy seed dressing as well.
Came across some lamb ribs at the store so I gave them a shot and was quite pleased. Made a rub of Middle Eastern spices and ate them with haydari (yogurt sauce) from my friendly neighborhood Turkish restaurant. Spoiler
Will be in Houston for 2 days next week, where do I go? Will be in the Lazybrook/Timbergrove area if that matters, but will have a car.
Sorry, I dont know as I've never gotten to go, I have just always heard about em and that they are great
You want Killen's BBQ in Pearland but that is going to be a ways from Timbergrove. If you want a decent place a little closer you may want to check out Pinkerton's- http://www.pinkertonsbarbecue.com/
Anyone have a good smoked Mac and cheese recipe? Saw the one in the OP but looking around if someone has a better suggestion.
Flank steak, marinated in lime juice, orange juice, adobos in chipotle sauce, a quarter or a red onion and 5-6 cloves of garlic with some onion and garlic powder, paprika, salt and pepper run through the food processor.
I did, I began cutting on the other side of the flank against the grain, and it wasn’t cutting super cleanly, so I called an audible and cut with the grain and it was better in this instance.
Yep, I normally do slice against the grain this just wasn’t cutting like I wanted to, so I switched it up, and it turned out alright this time.
Turned out well, I’ve got some boneless-skinless chicken thighs marinating in the same marinade over night, I only marinated the flank for a couple of hours. Will grill them and report back tomorrow night.
Costco has been out of packer cuts for the past two weeks. They have plenty of flats though. Is it worth smoking without the point?
If you get a decent price, it's worth it. Brisket flat is still tasty. And if you just can't justify cooking the flat all by it's lonesome, buy a small-ish chuck roast and treat it like it's the point.
What's really odd is I got a stall at 190 or something was up with the probe This was the duration of the cook: This was the end: