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

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

  1. fish

    fish Impossible, Germany
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    If I may... You needn't pay more for less meat. Do the work yourself so can control the final product going into your cooker. Even if it's your first time, there are plenty of reference videos to guide you through the trimming process. You are going to trim on your own eventually, why delay the learning curve? Jump in, head first.
     
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  2. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Since you are such a stickler for pristine grates, how do you clean yours?
     
  3. fish

    fish Impossible, Germany
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    It's pretty simple. The key is to have a good brush and take the time to brush your grates after the proteins come off and everything is still hot. You should have time as it rests (it should only take a minute or two). Also, since we all preheat, give them another go and then wipe your grates with a few oil soaked paper towels before putting the protein on. Very similar to managing cast iron pans.

    I use something similar to this.

    [​IMG]
     
  4. The King of Burgers

    The King of Burgers No your blueness.
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    Very nice.
     
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  5. fish

    fish Impossible, Germany
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    Probing a wing is the definition of attention to detail. Soon you'll be throwing a pile of them on a fire and pulling them when they look right. Wings have a pretty big window for finish temps. Key is to cook them at higher temps for crispy skin. I run mine around 325, + or - 25 degrees, usually 45-60 mins.
     
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  6. bigred77

    bigred77 Well-Known Member
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    Every already trimmed brisket i have ever seen was completely scalped and missing much of the meat and a lot of times most of the point
    I've cooked a few that were donated for fundraisers and such, but they are just not the same
     
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  7. devine

    devine hi, I am user devine
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  8. devine

    devine hi, I am user devine
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    I grilled some chicken with Mexican spices. Refried beans. Salsa rice.

    Then added the chicken over top of sautéed mushrooms and onion and topped with cheese and bacon

    [​IMG]
     
  9. Volholic16

    Volholic16 Well-Known Member
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    Put a butt on the egg about 4:30 this morn.
     
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  10. mal630

    mal630 Well-Known Member
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    I don't have the grill situation many of you had but I am doing Kenji's sous vide pulled pork with the awesome Arthur Bryant's sauces I picked up in KC last weekend.
     
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  11. devine

    devine hi, I am user devine
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    I’m very hungover but fear not I will prevail
     
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  12. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Trying something today, curious if anyone has done it or similar. Plan is to pull the point of the brisket I did a few weeks back out of the freezer and throw it in to sous vide to 140, pull it from the bath, cube it and then put it on the smoker to do "delayed" burnt ends.

    Am I nuts?
     
  13. jbr

    jbr Well-Known Member
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    Nope, I bet it turns out pretty close to fresh. The point stands up pretty well to reheating imo. The flat not so much.
     
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  14. devine

    devine hi, I am user devine
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  15. Nole0515

    Nole0515 Well-Known Member
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    gonna be a nice meal at midnight
     
  16. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I will say this, I hope you have allowed for rest time devine Brisket really needs some time after it comes off the heat.
     
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  17. devine

    devine hi, I am user devine
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    Thanks
     
  18. devine

    devine hi, I am user devine
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    I went fat side down is that ok
     
  19. laxjoe

    laxjoe Well-Known Member
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    You are not nuts
     
  20. devine

    devine hi, I am user devine
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    Buddy there’s no plan here lol
     
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  21. devine

    devine hi, I am user devine
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    [​IMG]
     
  22. laxjoe

    laxjoe Well-Known Member
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    upload_2020-9-26_11-17-9.gif
    jk. You’re good assuming the fire is below, which I believe is your set up
     
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  23. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    You're on a kettle right? I'd think fat down would help with direct heat issues.
     
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  24. devine

    devine hi, I am user devine
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    Yup
     
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  25. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Yea it was really due to my inexperience in using the pellet grill. I got it a few weeks ago and am still figuring out times and temps for it. They turned out fantastic but next time I am going to let them dry out more in the fridge and probably take them to a higher temp to crisp them up a bit more. However they were fantastic.
     
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  26. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I probe everything, including wings.
     
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  27. devine

    devine hi, I am user devine
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    Alright so what do I do from here

    160, pull, wrap in butcher paper, put back on, probe, pull at 200, let rest wrapped in towels in cooler for an hour?
     
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  28. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Yup
     
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  29. devine

    devine hi, I am user devine
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    Don
    do you guys spritz at all?
     
  30. bigred77

    bigred77 Well-Known Member
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    Pretty much. I don't pull/wrap by temp but more by the look of the bark, but it is usually in the 160 range that I start looking

    Your bark development will be interesting being on the kettle, please take pics as you go

    Personally, I never spritz, but again I am cooking on a completely different style of apparatus
    Who knows, spritzing may be the key for a kettle

    All part of the fun
     
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  31. laxjoe

    laxjoe Well-Known Member
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    Wrap when the bark looks where you want it. May be at 160, May be later. But I wouldn’t auto wrap at 160. If it doesn’t have that color yet, you can let it go a bit longer.
    Spritz as needed. Do you have room for a water bowl over the hot side of the grill?
     
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  32. bigred77

    bigred77 Well-Known Member
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    BTW
    There is something missing from this photo
    :bobbleresolve:
     
  33. devine

    devine hi, I am user devine
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    Internal is at 158

    [​IMG]
     
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  34. bigred77

    bigred77 Well-Known Member
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    I would let it get a bit darker before wrapping
    texasraider
     
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  35. laxjoe

    laxjoe Well-Known Member
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    Yeah let that go a bit longer
     
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  36. devine

    devine hi, I am user devine
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    [​IMG]
     
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  37. devine

    devine hi, I am user devine
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    Would you guys wrap? I’m at 163
     
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  38. bigred77

    bigred77 Well-Known Member
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    How long has it been in there?

    I would probably throw some more wood chunks in there and try and get it a little darker
    But your bark is definitely getting there
     
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  39. devine

    devine hi, I am user devine
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    About 6.5 hours. Just threw more wood in
     
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  40. cal

    cal BOATS
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    longer
     
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  41. jbr

    jbr Well-Known Member
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    If you’re going to use a kettle for long cooks, I’d recommend getting a slow n sear. Built in water pan, good volume for charcoal, etc.
     
  42. bigred77

    bigred77 Well-Known Member
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    I love my slow n sear for ribs etc
     
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  43. jbr

    jbr Well-Known Member
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    I use mine for all two zone kettle cooking, big cuts or not.
     
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  44. bigred77

    bigred77 Well-Known Member
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    Yea, I've got some thick pork chops I am thinking of using it on here in a bit
    Really helps control the heat zones
     
  45. Hoss Bonaventure

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    Headed that way to get a taste
     
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  46. devine

    devine hi, I am user devine
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    You and Tex are always welcome
     
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  47. Tex

    Tex Yikes
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    I try but you don’t respond back :(
     
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  48. billdozer

    billdozer Well-Known Member
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  49. bigred77

    bigred77 Well-Known Member
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  50. devine

    devine hi, I am user devine
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    Defense looks good. Idk wtf the offense is doing out there
     
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