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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Haha I had like 6 little hairs on my thumb.
BIGASSTITTIES I am doing pastrami based on the Amazing Ribs recipe. My question is, when you separate the brisket into the point and flat, do you use the calculator to scale up to say, 13 lbs for a whole packer, or do you calculate it only for the thickest piece? For example, you split the 16 lb packer into 2 piece and it yields 13 lbs, one is 7 and one is 6. Do you scale the brine recipe up to 6, 7, or 13 lbs? Also, the calculator comes out to 1.4 days, whereas the original recipe says 5-7 days. Trying not to poison myself.
Broke the plate setter for my bge this weekend and after calling approximately 20 (no, seriously) bge dealers in the Atlanta area not a single one of them had it in stock. Apparently bge’s supply chain has been completely destroyed by covid and none of them knew when any orders would be fulfilled. Guess I’m not smoking anything for the 4th
Just found one 30 minutes away. God is good!
The BGE HQ off spaghetti junction didn’t have any?
They’re closed indefinitely because of covid
I had the same thing happen during the move into my house three years ago on July 1st.
Due to PTSD from the event I actually always keep an extra one on hand for my Kamado Joe
Same, bought an extra for my junior as well.
Got some wood planks for salmon. (More expensive than I expected). Any of my Weber kettle guys have advice on cooking these bad boys?
Super easy and really good
As much as a cheese dick as Bobby Flay is his recipes are always really good
Skin stuck even though I applied a good amount of oil so the presentation stinks, but they were tasty
This was a big reason why I went from circling around to getting this as my next grill to goin' back to searching.
I've heard from a lot of people that the app is also shit.
This is the Snake River Farms pork collar. $50 for about 5lbs. It was worth every penny. By far the best pork I’ve ever eaten.
I’ve been ordering from Dartagnan and Heritage Berkshire Pork and had great experiences with both. I have been meaning to try SRF for awhile because I heard great things.
is the pork you ordered Berkshire/kurobuta? Can you link the cut?
2nd time doing ribs on the egg. 250 for 4 hours with cherry wood, no wrapping. Did Franklin’s vinegar sauce as a base then added fresh peach purée, honey, and a nice dose of chipotle hot sauce. A tad dry if I’m being hyper critical, but damn good nonetheless.
Ah just found it. Ordered this, the Berkshire pork loin, the skirt steaks, and the flat iron steaks.
Has the Rec Tec arrived yet?
No, this week, but I’m ready to go. I have a stockpile of brisket and berkshire pork. I can literally eat berkshire every day.
After much anticipation, my KJ arrived today. Had it’s inaugural firing up tonight.
Interested in what you think of the collar. The other adults at dinner tonight were blown away. I couldn’t believe how tender the meat was and the mouthfeel is a game changer. I’m honestly a) worried this has ruined regular puller pork for me and b) thinking about ordering five of em to get the free ground beef/hotdogs.
I am a Berkshire pork fanatic. I haven’t had any cut that I haven’t loved. I smoked a Berkshire tenderloin (As best I could on my regular Weber grill) last night and had some Berkshire bacon on the grill. The Berkshire chops and ribs are the best. I’m sure I will love it.
Beautiful. I came so close to ordering this when I ordered the rec Tec, but just opted for more convenience. I had it in the cart.
Just put this monster on the smoke
I bought one last week. So far haven’t cooked anything on it but I have done a burn in and corrected all the mistakes the Home Depot guys made in assembling it. It’s crazy how fast it gets up to temp, but it seems like it will burn through charcoal pretty quick. I’m gonna try some baby backs as my first smoke tomorrow. Will try to keep this thread updated
Short ribs going on.
Those don't look very short
First time using the Gabby Grills griddle for my 22” kettle. I seasoned it last week with a full chimney which went up to about 650*. I decided to try smash burgers with a half chimney and cooked them at about 400* on the griddle surface. I will do full chimney next time because I don’t think it was hot enough.
The thing is pretty awesome for a kettle though. It’ll get a lot of use.
Ty I will stay posted for the trip report
smoked two pork butts that (pre-trim) weighed out over 23 lbs total for my son's first birthday
I trimmed heavily, using some guidance from AllThingsBBQ where previously I would only trim off some of the fat cap. put on a heavy dose of kosher salt, followed by Hogtown's The Squeal Hog Rub (one of my favorites). Injected with apple juice, cider vinegar, rub, and maybe a tablespoon of soy sauce. wrapped at 160 (also new for me - never wrapped before), pulled at 198 and left in a cooler for a couple of hours because it finished a few hours ahead of schedule.
this was the juiciest, most delicious pulled pork that I have ever tasted - much less made myself. holy fucking shit. I am now a believer in wrapping boston butt.
These sat for about an hour after eating. Delicious.
I don't ever trim a butt. Does anyone else do that?
I do. Trim off the fat cap and all the hard fat.
PSA - Sam's has prime brisket packers for $2.54/pound. Picked up a 15#er Saturday.
Anyone have experience smoking a pork butt on a Weber kettle? Wondering if the juice is worth the squeeze this weekend
I've never trimmed a butt either
I think you’d have to reload your charcoal a couple times, but should have enough to get through a 250deg four hour window up front to get a good smoke absorption.
You can always pull it, foil wrap, and finish in the oven after 4-5hrs. Plenty forgiving cut of meat.
Collect the drippings though and add them to some apple cider vinegar, brown sugar, and red pepper flakes for a finishing sauce.
I’ve done a bunch of butts on a kettle. AMA.
I’d recommend wrapping once the stall hits. Some of that briquette smoke can get overwhelming and acrid.
Can you walk me through ur process?
Anyone buy pellets in bulk? What's your go to?
You can use lump charcoal on the Weber just not too much as it burns a lot hotter than briquettes. I might do a mix of briquettes and lump.
What’s the benefit of lump here? I’ve only used briquettes