Grilling

[wizards8507]

How big are those butts? I never seem to get that much from mine.

8 lbs each.

Pork Butt - Championship Injection - The Virtual Weber Bullet

DIY Disney: Disney Recipes for Your Summer Picnic | the disney food blog

 

[Irish Insanity]

Boneless?

 

[wizards8507]

Boneless?

Nope, bone-in.

 

[Senoj13]

I just did one that was about 4 1/2 pounds. Took about 12.5 hours and I wrapped at 160. Turned out good but will try no wrap next time. Bark was ok but soft.

 

[Monk]

I just did one that was about 4 1/2 pounds. Took about 12.5 hours and I wrapped at 160. Turned out good but will try no wrap next time. Bark was ok but soft.

That's typically the problem when wrapping. I go back and forth, but unwrapped comes out the best I believe. With unwrapped I have found if you occasionally spray it with a apple/water/cider vinegar mix it helps keep it moist. Also 12.5 hours seems a little long for such a small pork butt, but they all vary. Cook by temp not time.

 

[Senoj13]

I seem to stall out around 150 or so. I have an electric masterbuilt and had it set at 235. I would rather let it cook longer then raising the temp. But I have read that some will set theirs as high as 270

 

[wizards8507]

I seem to stall out around 150 or so. I have an electric masterbuilt and had it set at 235. I would rather let it cook longer then raising the temp. But I have read that some will set theirs as high as 270

270 is way too high. What you're describing is known as the "plateau" or "the stall," and it's very common in a cut like a pork butt that has a lot of connective tissue. Basically, energy is consumed to convert collagen to gelatin and evaporating moisture cools the meat.

 

[Monk]

I seem to stall out around 150 or so. I have an electric masterbuilt and had it set at 235. I would rather let it cook longer then raising the temp. But I have read that some will set theirs as high as 270

I run mine anywhere between 220 and 255 (sometimes it will creep even higher) as I cannot maintain right on one temp (my new smoker maintains much more consistent temps). It is normal to stall around 160 or so as that is the temp the fat starts to render. If it did not stall then you would have a lot of fat still attached to the meat. I would tend to agree on letting it cook at whatever temp you want to cook it at rather than hurry it by raising the temp. I haven't used an electric smoker before, but experiment with it and try around 245 or 250 and see how that works. The worst that will happen is it doesn't come out perfect and you have a perfect excuse to cook more meat.

 

[wizards8507]

Overcooked pork is #forthepoors.

 

[Irish Insanity]

So is canned green beans.

 

[wizards8507]

So is canned green beans.

They're not canned, they're fresh snd French-cut. Canned are a distinct gray color. Not knowing the difference is #forthepoors.

 

[wizards8507]

My new toy has arrived. The Weber Genesis Special Edition EP-330 LP in TrueValue exclusive crimson. My One Touch Gold kettle is the same finish.

 

[zelezo vlk]

I really miss having a grill.

 

[wizards8507]

I really miss having a grill.

You don't have a grill, period? Like... not multiple grills? Not a really sweet grill? None grill?

 

[zelezo vlk]

You don't have a grill, period? Like... not multiple grills? Not a really sweet grill? None grill?

I guess my roommates and I do have a really shitty tiny charcoal grill outside. One of the ones you see at a Big Box store for about $10. But no grill. You would probably say that I'm a "poor", but I'd say that I made a prudential decision to save from my meager income that I may be able to afford things that I actually need. My cast iron has helped me along in the meantime. I still miss having a grill though

Edit: I took over a lease. No way in hell would I normally support buying one of those tiny $10 grills.

 

[Whiskeyjack]

Kenji Lopez-Alt just published an article in WaPo titled "How science can save your Thanksgiving":

Thanksgiving looks like it should be simple — a time to indulge in comfort food and relax with friends and family. This is a terrible contrivance. Each year in late November, we’re all expected to turn our humble home kitchens into commercial canteens for a day, slinging out dishes to feed a crowd. But with a few tips from the world of food science — and a little planning — Thanksgiving doesn’t have to be quite such a strain.

First, the turkey: If yours is tough and dry, you’re overcooking it! All you need for a juicy turkey is a thermometer and the ability (and willingness) to ignore the government’s advice for cooking temperatures. The U.S. Department of Agriculture recommends taking turkey to 165 degrees Fahrenheit, at which point it is instantly pasteurized (that is, only 1 out of 10 million bacteria will survive). But pasteurization is a function of temperature and time. Cook your turkey breast to 150 degrees, and so long as it rests there for at least 3.7 minutes, it will have the exact same level of bacterial reduction, and come out far, far juicier in the process. I recommend roasting the turkey until it registers 150 degrees in the breast and 165 or above in the legs, which can withstand higher temperatures without drying out.

You can also brine your turkey by dunking it in salted water, though it’s a little bit of a pain, since you have to keep it in the fridge or on ice. So I use dry brining: Heavily salt the turkey and let it rest salted in the refrigerator loosely covered with plastic for at least a night and up to three nights. This has a very similar effect to wet brining: The salt will initially pull moisture from the turkey, which it then dissolves in. As that salty liquid rests on the surface of the bird, it will slowly dissolve the turkey’s muscle proteins, and as they dissolve, they’ll reabsorb the moisture the salt pulled out. Then, because the muscle proteins are broken down, the turkey squeezes less as it cooks and pushes out less moisture. Voilà: a better-seasoned, juicier turkey.

While that turkey is dry-brining, you can get everything ready for your stuffing (or dressing, if you prefer). But be careful what kind of bread you use if you want a good, custardy texture. People often mistake dry bread for stale bread. Staling is what occurs when the starch in the bread retrogrades and recrystallizes, making it tough. It can happen with or without drying. Drying is the actual removal of moisture from the bread. Dry bread has plenty of air space in it to absorb stock for better flavor. So grab a loaf of fresh bread, cut it into cubes and dry it out in a low (250 degree) oven, rotating the cubes until completely dried and crisp, which will let them absorb more of the stock you add and give you a fresher and perfectly textured stuffing. You can dry your bread in advance.

In fact, quite a few dishes can be made ahead of time and reheated, but make sure you reheat them right, and choose dishes that rise to the occasion. Casseroles are an ideal candidate for reheating. Green vegetables like roasted broccoli, Brussels sprouts and green beans will lose their color if they’re reheated. And you don’t want to pre-slice your meat and reheat it because you’ll lose moisture. Mashed potatoes can be a little difficult because their starch will recrystallize, so you don’t get the same creaminess the second time around. To reheat them, you can either fold the cool potatoes into a hot pot of simmering cream, or if you’ve got a sous vide circulator, bag your potatoes and reheat them at 150 degrees for at least an hour and up to 24.

Finally, the greatest source of Thanksgiving stress is that people overcommit themselves in the kitchen. You might, for instance, come up with a menu without realizing that five of the dishes have to be cooked in the oven, and they all cook at different temperatures and times, which can leave you in a jam when the company arrives. Plan your menu well and take advantage of all the different pieces of heating equipment in your kitchen. If you’re having turkey, it’s going to be in the oven — so use the warm oven for cooking stuffing while the turkey’s resting, and maybe think about doing Brussels sprouts and another side on the stovetop in the meantime. Strategizing your use of kitchen equipment is similar to the way a restaurant would plan its menu: They make sure that if there are five stations in the kitchen, their dishes are balanced across the five stations so one person doesn’t get completely slammed all night.

Not a fan of most traditional Thanksgiving foods, personally. Will likely just gorge on Costco pumpkin pie and drink too much Grand Marnier.

 

[zelezo vlk]

Kenji Lopez-Alt just published an article in WaPo titled "How science can save your Thanksgiving":



Not a fan of most traditional Thanksgiving foods, personally. Will likely just gorge on Costco pumpkin pie and drink too much Grand Marnier.

You should just make yourself a Cadillac margarita instead.

I myself love turkey, potatoes, stuffing, the veggies and wine. No thank you to pie. This will be my first "real" Thanksgiving since 2013, since I've been on my own down here the past couple of years. I can't wait!

 

[Whiskeyjack]

You should just make yourself a Cadillac margarita instead.

I myself love turkey, potatoes, stuffing, the veggies and wine. No thank you to pie. This will be my first "real" Thanksgiving since 2013, since I've been on my own down here the past couple of years. I can't wait!

Of all the mainstream options, turkey is the saddest meat. Comparatively dry and flavorless. Given all the time, money and effort that goes into Thanksgiving prep, I can't help but thinking, "Why isn't this prime rib?"

 

[zelezo vlk]

Prime Rib was also on sale this week.

 

[wizards8507]

Of all the mainstream options, turkey is the saddest meat. Comparatively dry and flavorless. Given all the time, money and effort that goes into Thanksgiving prep, I can't help but thinking, "Why isn't this prime rib?"

Yeah if you buy a frozen Butterball like a pleb. Get a fresh bird and brine it. Life-changing.

 

[ACamp1900]

So I think I'm going to go pellet smoker in Texas... I used one before and loved it. I would like one that can easily be used for simply grilling too,... any ideas/tips/suggestions???

 

[P_Rose]

So I think I'm going to go pellet smoker in Texas... I used one before and loved it. I would like one that can easily be used for simply grilling too,... any ideas/tips/suggestions???

Depends on your budget really. Yoder has some really nice pellet grills and they know it. I love my Traeger, I've used a Green Mountain and didn't like it. Pit Boss is a good quality cheaper end pellet grill. There are good options in between the Yoder and the Pit Boss.

PS ~ You are a brave man going pellet grill in Texas LOL.

 

[ACamp1900]

PS ~ You are a brave man going pellet grill in Texas LOL.

Ha,... I think my brother in law who is moving to EP right now too (not from Texas but has lived there long enough now he considers himself "texan" and makes out like he's a BBQ expert because of it) will make a fuss but aside from that I don't think El Paso is nearly as passionate about all that... All I know is the one time I tried a pellet smoker it was amazing considering the ease of use and final product.

 

[zelezo vlk]

Did you find a place with affordable tri-tip?

 

[ACamp1900]

Did you find a place with affordable tri-tip?

In El Paso? I find it’s not even a known thing, like hot sauce, to these people... Costco carried tri tip last year but that was the only time I’ve seen tri tip in the area. I asked a meat cutter at a local market last year and he had no clue what I was even talking about.... lol

 

[Irish Joe]

Feels like a good thread to revive. I've been using all the stay-at-home time lately to get ready for summer outside.

Smoked a fantastic pork shoulder on the Traeger yesterday. Low & slow.

 

[NDdomer2]

havent got to use the grill too much this year yet
but first day we got it out we did some simple hot dogs. Some mushroom onion and swiss burgers, then the other day we finished our smoked chicken on the grill.

 

[NDohio]

So I think I'm going to go pellet smoker in Texas... I used one before and loved it. I would like one that can easily be used for simply grilling too,... any ideas/tips/suggestions???

So, did you get a pellet smoker? If yes, what did you end up getting? I am in the market.

 

[ulukinatme]

I just put together a new grill last weekend. Nothing special, just a 4 burner Wal-Mart basic gas grill. We were using a charcoal grill the last few years for the flavor, but charcoal is apparently hard to find close by for us for whatever reason, must be a lot of other grillers that also weren't using gas. Just wasn't worth the extra effort for us anymore.

 

[GrangerIrish24]

Just smoked a turkey on Sunday. Turned out great. Either going to do pork shoulder or beef ribs this weekend.