***BBQ Redux Redux thread - OP with knowledge of the board***

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

  1. John McGuirk

    John McGuirk member of the blue tiger club
    Donor
    Auburn TigersAtlanta BravesDallas Cowboys

    Forgot to add: used post oak, pecan, and just a smidge of hickory
     
  2. BrickTamland

    BrickTamland You're not Ron...
    Donor
    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...
    Donor
    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. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
    Donor TMB OG
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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'
    Florida GatorsTampa Bay Buccaneers

    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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    Florida State Seminoles

    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. Willpépé

    Willpépé Miles of D.
    Donor

    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...
    Donor
    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. Willpépé

    Willpépé Miles of D.
    Donor

    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
    Donor
    Auburn TigersAtlanta BravesWashington RedskinsAtlanta United

    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...
    Donor
    Florida State Seminoles

    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...
    Donor
    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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    Florida State SeminolesChicago BullsChicago BearsChicago BlackhawksTiger Woods

  31. bigred77

    bigred77 Well-Known Member
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  32. Willpépé

    Willpépé Miles of D.
    Donor

    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
    Arkansas RazorbacksTiger Woods

    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...
    Donor
    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
    Arkansas RazorbacksTiger Woods

    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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    Auburn TigersAtlanta BravesWashington RedskinsAtlanta United

    Some long ass feet.

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

    Donor TMB OG
    Florida Gators

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

    Attached Files:

  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 that slumdog millionaire Bollywood flow
    Staff Donor
    FulhamLSU TigersNew Orleans SaintsTexas Rangers

    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

    Donor TMB OG
    Florida Gators

    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
    Donor
    Auburn TigersAtlanta BravesWashington RedskinsAtlanta United

    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
    Donor
    Real MadridJacksonville JaguarsFlorida GatorsTampa Bay Rays

    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
    Staff Donor

    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