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

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

  1. Willpépé

    Willpépé Miles of D.
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    Philadelphia 76'ersArsenal

    Anything Meat Church.
     
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  2. Craig Pettis

    Craig Pettis Que será será motherfucker
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    Smoking a spatchcocked turkey and the thighs are like 35-40 degrees hotter than the breasts. Anybody ever had this issue?
     
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  3. bigred77

    bigred77 Well-Known Member
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    Spin it around
     
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  4. Craig Pettis

    Craig Pettis Que será será motherfucker
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    pulled the probes and spun the bird. When I put the probes back in the breast shows 115 and the thigh shows 180. Might’ve waited too long to correct
     
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  5. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    What’s the consensus on mustard as a binder for pork butt?

    I’ve tried both methods and still can’t decide if it’s worth it
     
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  6. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    I have never used mustard and have also never had an issue getting a bark on butt. Hope that helps.
     
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  7. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    Looks good on YouTube and Instagram. Probably not a discernible difference. My rub magically sticks to meat without a binder.
     
  8. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    Dogma for chicken temp?
    • White 150deg
    • Dark 165deg
     
  9. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Have you tried some olive oil or something similar and rubbed it before applying the rub? I do that with chicken sometimes.
     
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  10. infected donkey

    infected donkey Arkansas Razorbacks
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    Arkansas RazorbacksChicago CubsAvengersBarAndGrillSoutheastern Conference

    I've done olive oil and mustard, can't taste a difference.
     
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  11. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    You don’t need it, but you won’t be able to taste the mustard after the cook. It’s just a wasted step. For pork, you are good without a binder.
     
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  12. Craig Pettis

    Craig Pettis Que será será motherfucker
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  13. One Two

    One Two Send it!
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  14. Craig Pettis

    Craig Pettis Que será será motherfucker
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    I fucking HATE green beans but I am making a more conscious effort to eat them. Baby steps
     
  15. One Two

    One Two Send it!
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    How do you normally prepare them?

    Try simmering some minced shallots in a small sauce pan with a little olive oil. Add in a little heavy cream and Dijon mustard (on 1-3 ratio, respectively). Season with salt, pepper and paprika and slowly bring to a simmer stirring it well. I also sometimes cut the sauce with a dash or two of white wine vinegar

    Sauté fresh green beans in a little oil over medium high heat until they begin to blister. Remove and cover in sauce.
     
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  16. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    I don’t know why, but this board kills me sometimes...
     
  17. One Two

    One Two Send it!
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    Auburn TigersAtlanta Braves

    Sorry for trying to class this place up a bit
     
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  18. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    I use mustard everytime for a binder. Once I used adobo sauce and it was nice, gave a little kick.
     
  19. Craig Pettis

    Craig Pettis Que será será motherfucker
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    I appreciate the effort but I absolutely loathe the taste of green beans. My wife prepares them bc everyone else likes them. I’m not sure exactly how she makes them, she has several different methods. I just mix them in with bites of meat and grit my teeth til it’s over :blech:
     
  20. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    [​IMG]
     
  21. Owsley

    Owsley My friends call me Bear
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    5BD225F3-E3AB-407C-80A3-7EC6B59F6CE1.jpeg F1A22F2E-8696-41B0-9037-848216F0D9FE.jpeg 03EF2178-D382-4B6D-A413-81C4DFC75091.jpeg CB9C56F4-0479-4AEE-9A29-90CB47EB019C.jpeg

    Unfortunately didn’t have any green onion or cilantro which would’ve been nice. Egg also got just a tad overdone. Black garlic and mushroom ramen.
     
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  22. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    This killed me. Like I have watched it four or five times giggling every time around.
     
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  23. Nemesis05

    Nemesis05 Well-Known Member
    TMB OG

    IMG_20210110_175218294.jpg

    Enjoyed it but will probably use it more for beef. The sear on this mug is great. Gotta see what some steaks do
     
  24. fish

    fish Impossible, Germany
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    The best green bean preparation

    [​IMG]
     
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  25. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    I could go for a halo or two right now
     
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  26. Nemesis05

    Nemesis05 Well-Known Member
    TMB OG

    We keep them on deck.
     
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  27. Degausser

    Degausser Well-Known Member
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    Georgia BulldogsAtlanta Braves

    You should just not eat them if you really hate them that much.
     
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  28. BigRedEazy

    BigRedEazy Well-Known Member
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    Nebraska CornhuskersDetroit Lions

    Fresh green beans are the woat. Canned green beans, French style, are the best.
     
  29. fish

    fish Impossible, Germany
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    A small tri tip on the RecTeq at 225* until 130* internal, under the broiler for a bit of a sear.


    [​IMG]
    [​IMG]
    [​IMG]
     
  30. Toast

    Toast Capo di tutti i capi
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    Very ncie.
     
  31. Prospector

    Prospector I am not a new member
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    You feetless pricks are becoming an issue
     
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  32. bigred77

    bigred77 Well-Known Member
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    Agree texasraider
     
  33. TimJimothy

    TimJimothy Well-Known Member
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    Kansas State WildcatsKansas City Royals

    Just an update on this; I put it in a 165 degree bath beginning Sunday ~ 9:00am (straight out of the fridge). Let it go until about 5:00pm. Took it out of the bag and made a pan sauce with the drippings left in the bag...pulled the shoulder, which was very moist and good texture...and fried about 2 pounds worth with the pan sauce. Turned out very well. You do lose some of the bark's texture, but surprisingly not all of it. I don't think I'll make a habit out of making pulled pork like this, but given the situation it worked out great.

    No pics because I'm a shy bitch and my toenails are ugly. :(
     
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  34. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Time for some butt stuff

    0AACEBAA-D469-4959-82C5-FB6B4180D522.jpeg

    1B3DBBFC-4CF1-4752-8D5E-FBC03BFAE21F.jpeg
     
  35. Willpépé

    Willpépé Miles of D.
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    Philadelphia 76'ersArsenal

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  36. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Guess I need to calibrate this damn grill. Butt has been on for 15 hours and only around 170.


    95D7AA82-6176-45A5-81A4-AC83B0AD76DC.png
     
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  37. Willpépé

    Willpépé Miles of D.
    Donor
    Philadelphia 76'ersArsenal

    How big is your butt? I've had some go well over 20 hours low and slow. The one I did over the weekend was over 325 for the night.

    I could not tell any difference in the end product. Long story short, if you are hungry turn it up.
     
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  38. bigred77

    bigred77 Well-Known Member
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    are both your probes in the meat?

    can you take one out and put it on a clip or through a half a potato or something on the grate so you can see what your air temp at the grate actually is?
     
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  39. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    9.75lb


    I put one probe on the grate and its reading 189
     
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  40. Willpépé

    Willpépé Miles of D.
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    Philadelphia 76'ersArsenal

    Yeah for one that small I agree it shouldn't take that long.
     
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  41. bigred77

    bigred77 Well-Known Member
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    I'd probably turn it up
     
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  42. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
    Donor

    I have it on 275 now. Grate temp is 219.

    guess I’ll call them later and see what’s up. It’s been off on every cook since I got it
     
  43. bigred77

    bigred77 Well-Known Member
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    Welp
    Just loaded my new Green Mountain Daniel Boone in the truck

    For anyone keeping score that brings my arsenal to:
    The war wagon (the big trailer offset smoker with gas grill built on it too)
    A weber kettle
    An electric r2d2 smoker
    2 charcoal r2d2 smokers
    A little old smokey charcoal smoker
    A rolling foldable gas grill for tailgate/camp
    A 36" blackstone
    And a new gmg pellet pooper

    I have a problem
     
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  44. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    Sounds more like you have a lot of solutions, iyam.
     
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  45. bigred77

    bigred77 Well-Known Member
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    Exactly
     
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  46. lfriend

    lfriend Well-Known Member
    Missouri TigersKansas City Chiefs

    20210113_163333.jpg

    Wife requested some pork belly ends for annv. dinner today.
     
  47. Owsley

    Owsley My friends call me Bear
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    Hey, my anniversary is today too!
     
  48. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    Happy anniversary, friends. Congrats on the sexy times.
     
  49. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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  50. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Fixed the temp issue.

    default minimum auger feed rate is 6.5 and somehow mine was at 3.0.

    also set the offset calibration to -5.0.

    now I’m showing correct temps on 3 different probes