Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread

[React]

Haven't had the IPA but I agree the Sam 76 is great!

I've been really slacking on my cooking but plan to throw a brisket or pork shoulder on the Traeger Friday. Probably will need some delicious meats to distract me from being negative about the Cowboys season

 

[JoyfulNoise]

Sooooooooo close -



Smoker temp was rock solid all night at 230F but I lost a little ground this morning as it cooled off to 205F. I opened up the intake a bit and got it back up to 230F but the pork cooled a little to 199F. I’m waiting for 205F then I pull them and foil wrap them. Smells INCREDIBLE in the backyard. Even my neighbor texted me on his way to work tgis morning that he loved the smell when he went outside to his car

 

[JoyfulNoise]

And DONE (10:30am .... so 13 hours on the smoker for 2 x 8.8 lbs) -



A little bit of crackle left on the grille grate that I considered “chef’s payment” for all my hard work :chef:

 

[React]

Looks amazing!

 

[JoyfulNoise]

Looks amazing!

They are currently wrapped up in two layers of heavy foil to “rest”. Once they cool a bit, I’ll pull the pork and have an AWESOME lunch. We’ll have some good meals today and then I’ll vacuum seal and freeze the rest for future meals.

 

[Arizonarob]

Speaking of butts, where’s poodle been? Haven’t seen him around here in a while. He’s always smokin butts!

 

[JoyfulNoise]

Speaking of butts, where’s poodle been? Haven’t seen him around here in a while. He’s always smokin butts!

It must be goat season....

 

[JoyfulNoise]

First pull -



Tastes fabulous. Set aside the harder, crackles in a plate for snacking (like pork jerky). I took the pulled pork and divided it into two vacuum freezer bags for future use. I’ll pull the next butt for dinner and then save the leftovers. All this will yield about 4-5 meals plus snacking....not bad for $30 worth of pork.

 

[Brentr]

I have never done a pork but for 13 hrs. What is your finale temp?

 

[JoyfulNoise]

I have never done a pork but for 13 hrs. What is your finale temp?

206F. It was two boneless pork shoulders each weighing about 8.8lbs. When I’ve done single butts, it takes less time. Smoker temp was never higher than 240F for most of the smoke. I also use an insert in smoker that produces indirect heating - it’s called the “plate setter” and it forces all the heat and hot air to the sides so the food above it is never in direct line-of-sight to the charcoal. Smoker and meat temps are measured using ThermoPro TP-08 thermometers.

 

[PoolguyinCT]

And DONE (10:30am .... so 13 hours on the smoker for 2 x 8.8 lbs) -

View attachment 86318

A little bit of crackle left on the grille grate that I considered “chef’s payment” for all my hard work :chef:

We call that Pitmaster Privilege up here.

Connecticut is the epicenter of the true Q universe.

Putting my helmet on!!

 

[ctrav]

Nicely done Matt...

 

[Gorilla83]

This butt took almost 17 hours! on Saturday into Sunday. Temp held between 215 and 225 on my Camp chef pellet smoker. My butts always take between 1.5-2 hrs/lb. Just under 9 lbs but came out great.

 

[Brentr]

Very nice too[emoji482]

 

[ctrav]

Rain has finally stopped, skies are blue so I threw on some wings...

 

[Lykly]

I know this is not outdoor cooking, but I tried something new. Has anybody used one of these? The steak turned out absolutely amazing. Basically you put it in a airtight bag, the water never comes in contact with the piece of meat, and it brings it to whatever temperature you choose .... perfectly. I was very impressed. I did a chicken breast prior to this fillet and cooked it to 150°, it was also fantastic. I did add a little butter and garlic in a cast-iron pan and seared it for a few seconds after. It really worked well.

 

[ctrav]

I have heard good things. It is time consuming so you need to plan ahead.

 

[JoyfulNoise]

Glad the sous vide worked out for you and, yes, they will perfectly cook meats. The downside is kitchen space and time. With my large family it would be impractical to use sous vide as the cooking method.

If you need to do a long cook and want to keep water evaporation and bath temp fluctuation down, there are insulating sleeves for the water bath you can get as well as plastic balls (they look like small ping-pong balls) you can add to float on the water.

 

[H-12 1/2 Mike]

Have you tried using a flame boss 300 to control the Egg overnite. I have gone 26 PLUS hours in the winter and maintained 250°,

 

[JoyfulNoise]

Have you tried using a flame boss 300 to control the Egg overnite. I have gone 26 PLUS hours in the winter and maintained 250°,

I’ve always operated my BGE manually. Now that I have most of the internal components for it, I’ll probably look into remote/web temperature control for next season. There are lots of options out there but I’d like to have at least two (2) meat thermometers in addition to the grille temperature sensor. WiFi connectivity and a decent App interface isn’t a must-have but would be nice.