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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Anything Meat Church.
Smoking a spatchcocked turkey and the thighs are like 35-40 degrees hotter than the breasts. Anybody ever had this issue?
Spin it around
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
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
I have never used mustard and have also never had an issue getting a bark on butt. Hope that helps.
Looks good on YouTube and Instagram. Probably not a discernible difference. My rub magically sticks to meat without a binder.
Dogma for chicken temp?
Have you tried some olive oil or something similar and rubbed it before applying the rub? I do that with chicken sometimes.
I've done olive oil and mustard, can't taste a difference.
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.
Appreciate the four green beans
I fucking HATE green beans but I am making a more conscious effort to eat them. Baby steps
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.
I don’t know why, but this board kills me sometimes...
Sorry for trying to class this place up a bit
I use mustard everytime for a binder. Once I used adobo sauce and it was nice, gave a little kick.
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
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.
This killed me. Like I have watched it four or five times giggling every time around.
Enjoyed it but will probably use it more for beef. The sear on this mug is great. Gotta see what some steaks do
The best green bean preparation
I could go for a halo or two right now
We keep them on deck.
You should just not eat them if you really hate them that much.
Fresh green beans are the woat. Canned green beans, French style, are the best.
A small tri tip on the RecTeq at 225* until 130* internal, under the broiler for a bit of a sear.
You feetless pricks are becoming an issue
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. :(
Time for some butt stuff
Thought the bottom pic was a beer mug at first. That said, I'd drink out of a MC mug.
Guess I need to calibrate this damn grill. Butt has been on for 15 hours and only around 170.
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.
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?
I put one probe on the grate and its reading 189
Yeah for one that small I agree it shouldn't take that long.
I'd probably turn it up
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
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
Sounds more like you have a lot of solutions, iyam.
Wife requested some pork belly ends for annv. dinner today.
Hey, my anniversary is today too!
Happy anniversary, friends. Congrats on the sexy times.
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