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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Bacon wrapped pickles are fucking awesome
What was the consistency of the pickle like? Regular dills?
Tasted a lot like a fried pickle, but with bacon
Fried pickles are not something you can readily find in L.A, and when you do, they're always breaded to shit. They do it right in the south.
This goes for most things
When the probe slides in like butter, a lot of times this will be around 203 F, but can be + or - that.
I've had many a brisket be done at about 195
I typically start probe testing it at like 190
I think the difference really come in at what temp the cooking chamber stays most of the cook
Yeah. He seemed to be asking for a rough target, I figured that would help him have an idea.
You have to cut off a shit ton of meat to get your brisket to look like his in that masterclass. I’ll trim some but idc about my brisket looking like a car to cut off as much meat as he does
Franklin be trolling
yeah I definitely cut off pounds worth of meat. It felt sacrilegious doing that to a prime cut, and I still don’t think I got it right. The piece of fat on the side (not the deckle) had to be 4 inches thick. I cut it and a lot of the deckle out.
thanks for the probe tips
Harry Soo has a good YouTube video about picking your protein. It’s helped the most with brisket for me: avoiding hard fat, a thick flat, nice striation along the sides, etc.
Pickles suck major asshole, as there's a drive into deep left field by Castellanos and that'll be a home run. And so that'll make it a 4-0 ballgame.
Turkey tenderloins are basically breasts and chicken drumsticks. Throwing on some zucchini after.
Didn't taste bad but I definitely fucked them up.
My blackstone didn’t deliver
Sounds like a user error
I waited by the front door from 7a-7p and nothing. I feel foolish
DeVine sitting on his couch deciding if he is going to go to Walmart and actually buy the Blackstone or continue the claim that one has been ordered until people forget
Lol, @ user devine claiming he was up at 7am
They probably rang his doorbell around 11am and left because nobody was awake to answer
What went wrong?
Not a single misspelled word in his post. He is far too sober
This is definitely a factor in creating quality bbq
Just way overcooked them. Should have checked them way sooner. My wife liked them and said, "they fell off the bone, isn't that good?"
Definitely should have started drinking earlier. Mid-afternoon errands was a mistake.
Fall off the bone is a great rib for the person who is consuming it
If you arnt in a competition, who cares if is bite through hold on the bone?
Fall off the bone is better than undercooked and tough. I've quit expecting perfection from ribs. More often than not I am doing them because they were $8 at the store and I am up for Q that doesn't take all day. I throw them on for like 3.5 hours. Take them off and wrap in foil for an extended period of time and hope for the best. Oddly this half assed approach has led to pretty good results the last few times so I'm just going to stick with it.
In other words, it's not always going to be perfect so just drink your face off so it doesn't matter or find another way to deal with it
I feel slightly better about the product I turned out now.
Like I said, they tasted good. I guess that’s all that really matters. Served them up with some leftover mac and cheese from a few weeks back.
I have some super thin chicken breast brining. Going to try to cold smoke for a bit then grill for a bbq chicken/bacon sandwich. This should be interesting.
Welp blackstone says it’s been delivered but there’s nothing here. Fun times
Why did you not just drive to home depot, Lowes, ace hardware, Wal mart, or any of the other places they have them on the shelf waiting for you to pick them up?
most the things people hang their hat on for competition stuff is irrelevant to the actual eating experience (smoke ring), minimally important (rib bite test), or actually makes the experience worse (the flavor bomb you're supposed to deliver with like one bite makes eating a whole rack impossible)
4 hours in
No chance this Brisket isn’t fucked. Almost 8 hours in and the temp is 195 already. About to wrap
What temp you running the smoker at, and where is your probe?
give it a good, long rest and you'll probably be fine.
If he’s like me and living the sedan lifestyle delivery might be the better option than backseat chair Tetris. I need an SUV
Ohh I'm sure devine has plenty of friends with trucks he could borrow
I just pulled it. The flat is 205, the point is 200. It’s only been on for 8 hours. I wrapped it up in butcher paper. Should I put it in cooler or leave on counter wrapped?
For how long? Hour or two?
I’d go wrapped in cooler until dinner.
Don't worry about the time. I've had briskets done in eight hours and they turned out great. What time did you plan on eating?
They are looking for my blackstone. I will keep you all updated as things progress
whenever. 12 hours was going to be 4. Not on a schedule.
Go for like 3 hours
Apparently the blackstone never even got shipped to the Lowe’s store.
See you on the other side of this experiment, boys
Are they assembling it for you?
I guess we will find out tomorrow