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

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

  1. devine

    devine hi, I am user devine
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  2. One Two

    One Two Send it!
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    I’m guessing people bought it at that insane price to support his restaurant
     
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  3. devine

    devine hi, I am user devine
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    Nm
     
    #24003 devine, Oct 22, 2020
    Last edited: Oct 22, 2020
  4. Baron

    Baron Well-Known Member
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    Well I would say it could have been worse. Some parts were perfect, others did not pull apart. So prob could have left it on longer. Enough good parts for me and the Mrs. to enjoy. I’ll try again next week.
     
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  5. devine

    devine hi, I am user devine
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    Pics?
     
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  6. Nole0515

    Nole0515 Well-Known Member
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  7. Nole0515

    Nole0515 Well-Known Member
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    [​IMG]
    went a little too over at 800*
     
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  8. One Two

    One Two Send it!
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    Was it bone in pork shoulder?
     
  9. fish

    fish Impossible, Germany
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    I liked every single one of the Baron live streaming posts. Took me back to my first few cooks.
     
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  10. lfriend

    lfriend Well-Known Member
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    I remember starting off with a 14 lb brisket. I had no fucking idea what I was doing, but it somehow worked.
     
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  11. Baron

    Baron Well-Known Member
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    No bone. My neighbor gave it to me to try out, had a bunch in his freezer. Probably a butt they cut in half then froze, that's why it was so small.
     
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  12. bigred77

    bigred77 Well-Known Member
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    I saw a bunch of butts cut small during the earlier pandemic times when stores were having a hard time keeping shelves stocked
     
  13. laxjoe

    laxjoe Well-Known Member
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    Whenever you want to do a long cook, get a 8-10 lb bone in pork butt. Even more forgiving than what you just cooked, the long cook time will allow more time to dial in the cooker and see what it’s like getting that thing going for 12-15 hours. Since they’re so cheap and hard to really ruin, it’s the perfect piece of meat to learn on
     
  14. One Two

    One Two Send it!
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    That might explain the uneven cooking. Unless you had it bound up with butcher twine
     
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  15. Prospector

    Prospector I am not a new member
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    Bacon wrapped meatloaf
     

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  16. devine

    devine hi, I am user devine
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    Wow
     
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  17. bigred77

    bigred77 Well-Known Member
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    Nice weave
     
  18. Prospector

    Prospector I am not a new member
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    First time. Did loosely as the package only had 10 slices
     
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  19. bigred77

    bigred77 Well-Known Member
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    I literally had just seen some bacon wrapped meatloaf at sams earlier and thought 'man, I gotta make that myself on the grill sometime'
     
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  20. infected donkey

    infected donkey Arkansas Razorbacks
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    Local grocery store had these at a damn good price $7.00. On SRF website it’s $14.00. So gourmet hamburger it is tonight!
     

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  21. Hoss Bonaventure

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    Going to give these a try
    D056571D-E6D0-4AD2-94F5-A49B357386C7.jpeg
     
  22. laxjoe

    laxjoe Well-Known Member
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    0C3B7F9A-9265-4D29-87C9-AD2646C23F36.jpeg
    Rack of lamb on the smoker right now
     
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  23. infected donkey

    infected donkey Arkansas Razorbacks
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    Forgot to take pics post cook, but solid burger and would fuck again. The shrinkage on those patties was more than I anticipated.
     
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  24. laxjoe

    laxjoe Well-Known Member
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    upload_2020-10-23_19-32-43.gif
     
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  25. cal

    cal BOATS
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    well i’m turned on and now officially having sex tonight
     
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  26. Toast

    Toast Capo di tutti i capi
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    Very nice.
     
  27. Craig Pettis

    Craig Pettis The first million is the hardest- Hitler
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    Just threw an 8 lb butt on. Forgot to get pics I’ll try to remember later. I love cooks like this, gives me time to myself in the middle of the night/early morning and an excuse to drink all hours
     
  28. laxjoe

    laxjoe Well-Known Member
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    One of the primary reasons I got into bbq
     
  29. devine

    devine hi, I am user devine
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    When you guys are getting up at 4am are you drinking or throwing the meat on and going back to bed
     
  30. a.tramp

    a.tramp Insubordinate and churlish
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    “continuing” drinking
     
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  31. laxjoe

    laxjoe Well-Known Member
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    When I do a long cook ahead of a tailgate/football game, I’ll drink when I throw it on before bed, wake up to check on it (if I need to) but go back to bed and then I’ll crack open a drink when in get up for good around 6
     
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  32. bigred77

    bigred77 Well-Known Member
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    4 am start?
    I'm drinking coffee and staying up, that's only a couple hours earlier than a normal day
     
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  33. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
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    Is B&B lump any good? Local Ace has that. I refuse to ever use Cowboy lump again. It does not burn evenly, it crackles and sparks like crazy. Worst charcoal EVER
     
  34. cal

    cal BOATS
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    i love it

    if they have the logs, that’s my go to

    cowboy is dogshit
     
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  35. bryix

    bryix to have ambition is my ambition
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  36. Willpépé

    Willpépé Miles of D.
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    I don’t mind it, using it now. It’s my default go to when I need to hit over 50 for my coupon. I’ll buy it 10/10 times over rockwood.
     
  37. bigred77

    bigred77 Well-Known Member
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  38. Craig Pettis

    Craig Pettis The first million is the hardest- Hitler
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    13ish hours at 245. Wrapped and resting in the cooler
     
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  39. jbr

    jbr Well-Known Member
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    upload_2020-10-24_17-23-40.gif

    I’m a Jealous Devil guy now
     
  40. bryix

    bryix to have ambition is my ambition
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  41. bigred77

    bigred77 Well-Known Member
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    You ever get around to doing it?

    I think summer sausage is gunna be my next experiment
     
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  42. EdmondDantes

    EdmondDantes Both winner in league and apparently at life, haha
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    Yeah, I've had better luck cooking it in the oven than the smoker, it doesn't seem to pick up much smoke through the casing. I use about a 60/40 ratio of lean venison to pork (the pork is probably 60/40 lean to fat) and cure it in the fridge for at least 3 days. The hardest part for me is my stuffer is super shitty and it seems like if you don't get it stuffed tight (thats what she said), air pockets fill with fat as it cooks and kind of congeal on the surface of the sausage and its not an ideal texture. Cooking in the oven seems to alleviate this to a degree but if you can find a good stuffer and maybe start with small rolls at first to make it as tight as possible, it seems to help.

    I more or less follow this recipe but like to experiment with different ratios and additives (jalapeños, high temp cheese). Its not very spicy, imo.

    https://extension.umn.edu/preserving-and-preparing/venison-making-summer-and-smoked-sausage

    Pretty fun thing to mess around with and a good way to get rid of extra ground venison.
     
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  43. devine

    devine hi, I am user devine
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    Setting my alarm for 3am don’t feel great about it
     
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  44. devine

    devine hi, I am user devine
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    I’ve had more beer than I normally have
     
  45. EdmondDantes

    EdmondDantes Both winner in league and apparently at life, haha
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    Brisket or pork butt?
     
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  46. devine

    devine hi, I am user devine
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    Pork butt
     
  47. Craig Pettis

    Craig Pettis The first million is the hardest- Hitler
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    Last night I was still up from the day before but I’ve done it both ways
     
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  48. devine

    devine hi, I am user devine
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    It’s early
     
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