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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
That's the billdozer we know and love
How are y’all smoking your wings but still getting crispy skin? I’ve tried smoking low at 250 then cranking up to 375 but that doesn’t get the skin as crispy I’m looking for. I’m trying to avoid an air fryer if possible.
If no deep or air fryer, I put them directly over the coals for a few minutes, turning constantly.
375 isn't hot enough. What are you cooking on? You want to go from the smoker to direct heat
Cooking on a RecTec
for every 12 wings I put 2 tablespoons of rub and 1 table spoon of corn starch in a zip lock bag. Shake em up and throw them on the rec tec. Was reluctant to do it but a guy I worked with swore by it. Usually smoke them low for an hour and then crank it up to 400, flip them after 20 mins and cook to internal temp of 175.
Absent a fryer, I’ve never been able to get crispy smoked wings, but have read a lot about it in the last few weeks and corn starch seems to be a consistent answer. Also letting them sit uncovered in the fridge to dry out the skin supposedly helps.
Pretty nice little Sunday. Lunch for the week.
sous vide tri tip then seared on the new broil king gasser
Waffle iron changing the searing game
Those 90s are never wrong.
That’s a good looking piece of meat. Quick question, do you slice the entire thing for service because you know the entire thing will get eaten? I slice as needed for portions because an intact piece of meat keeps better for leftovers.
Quick question, do you do it my way or are you a moron
Hi, I’m a moron.
That said, making some cabbage on the smoker tonight. Always turns out beautifully. Pics don’t really do it justice but if anyone is interested dinner is at 1930 eastern.
Cook up 4-6 slices of bacon on the stove, cut up first. Caramelize onion in bacon fat. Add some red pepper flakes for heat if you like, or omit. Garlic at the end for a minute. Core green (tried red for this and it’s complete shit) cabbage and out the bacon onion mix in the hole. Little butter on top and salt if you like.
Wrap that guy in some foil 350-375 for 3 hours. I’ve played with allowing the cabbage to be unwrapped at the top for the first hour to add some more smoke and it helps. It’s kind of a pain in the ass though and doesn’t impart an insane amount of flavor for hassle IMO.
Tonight I Modified a bit, smoked a few pounds of bacon over the weekend. I pulled out 4 pieces and browned up the onion and garlic on the smoker. For fat I used some pork belly. We shall see.
That’s so much gotdamn work for a cruciferous.
But I respect the game
Aaron Franklin is now selling bbq pits
That price tho
Work from home, it’s a welcome event.
I actually rarely reheat
i Eat the leftovers cold for the most part or do a quick retreat in a pan with eggs
I’ve done something similar but used a bouillon cube in the middle instead. Was pretty good.
I could see that, stuff can absolutely eat up some salt.
This sounds amazing
Roasted broccoli, cauliflower, and garlic, grilled potato salad, and ribeye
Or cold in a nice thalad
I've never done a raichlen recipe I didnt like
Wanted to smoke a tri tip, couldn't find any.
So doing some baby backs and brisket flat. Nervous about the flat drying out, gonna wrap in foil with a lot of broth. Hopefully that helps
Hope you enjoy your roast
Ribs were great. Brisket sucked. Dried out
billdozer made amazing looking chicken
Its like clockwork around here
I'll never understand cooking just a flat
If I was one of those guys on bbq pitmasters where they just get assigned a fla, I would just walk away
I need recs on grills and smokers. I’ve got a gas hookup on my back deck. I want a legit flat top. I’ve got a friend telling me to get a pellet smoker/grill. Idk what to do anymore.
I need help.
MHP makes a solid outdoor natural gas grill.
For the smoker need to know a couple things. Do you want a hands on or hands off smoker? How many people will you typically cook for? I’d also consider a Kamado if you’d like to have something that could smoke meat, cook pizza and also sear a steak.
It can be for my wife and I or a group of 10-12.
It’s impossible to smoke just a flat.
I’d check out Traeger (don’t @ me) and Rec Tec pellet smokers. I love my Kamado joe classic size but only things you could cook on that to feed up to 12 would be pork and beef roasts just FYI. If you went up to a large size Kamado you’d be burning through more coal than necessary to feed just you and your wife.
I do go through a fuck ton of coal. I really would like to get a mini.
Same. Bachelor life checking in
I want to take that fucker with me as well. My little buddy.
Didn't have time to cook a whole packer. Wanted a tri tip but they didn't have it. Kinda my only option. It wasn't awful just dry
Minimax and XL BGE checking in
It’s the only way to roll
My new set up will be a blackstone flatop, a BGE or Komodo Joe, and I'd like a Oklahoma Joe Bandera.
Slipped in a couple ‘turbo’ butts today
300* and wrapped got me in and out in 8 hours
Baby backs were on sale at the store today, I picked up a rack. Decided to do something different with them and cooked them in the oven (uncovered on a wire rack, ~5 hours @ 250*) with just salt, pepper, and a little garlic powder.
They were great, roast pork on a stick. I recommend it for a nice change of pace.
Used to do that when I lived in an apartment and couldn't have my grills
Anyone have experience with Oklahoma Joe’s pellet smokers? I was in Lowe’s and saw a couple.
Who has a smoked pastrami recipe?