Re: Swill Q Thread

[tTy]

5 hrs. Not bending. Maybe I barked them up too much and it's preventing them from bending. They seem to be retreating from the bone at the proper rate. And I don't really care if I **** them up or not, so gonna keep going.

Pouring another. Sorry Spain. Sorry Italy. Sorry France. Sorry Mrs. WBH.

lmao

You are going to be burping that shit up all AM tomorrow.

[WhiteBoyHatcher]

The ribs or the rum?

This is unbelievable. Defies all logic. They were a little thick in the skirt area but nothing out of the ordinary. I don't get it.

[WhiteBoyHatcher]

I fucked up. I missed my window apparently. They were stiff as a board, because overcooked. Probably were ready somewhere in that 2-2.5 hour window and I missed it.

Oh well. I'm gonna make another run at this at some point because I know it can be done.

Dammit.

[tTy]

Nice work Mavens.      

[The Pantry]

Baby backs are not good for smoking imo. I stopped making them about 5 years ago and go spares only now.

I'm throwing a rack of spares on in a minute here. I'm going to see if I can do 2 hr ribs at 350.

Where do you get your spare ribs?

[Chitown_Badger]

Mine came out fantastic last night. Best racks I've done so far. Juicy as a mofo, tasty, good bark. I guess remembering to keep the water pan filled and refilling the chips makes a difference.   

[All Your Base]

I did this yesterday on the egg - lump charcoal only - for the Tiger game. Got the egg up to 550 degrees and it turned out **perfectly**

[WhiteBoyHatcher]

Nice. I've done a pizza on my WSM and also one on my offset. Just for the helluva it. I actually put a wood chunk in the WSM when I did that one a few years ago. Bad idea.

Pantry, I get my ribs wherever they sell them. I don't really discriminate. I do prefer to buy them with the skirt already trimmed off so I don't have to do it myself.

I bought the failed 350 experiment ribs at our local Kroger. In fact they have started selling the Simple Truth ribs cut St. Louie and cryo'd. That was what I bought yesterday.

I don't know why my drunk ass didn't decide to at least stick the Thermapen in that rack when it was taking longer than I expected.

I'm going to give the 350 ribs another go later this week.

[Chitown_Badger]

Nice. I've done a pizza on my WSM and also one on my offset. Just for the helluva it. I actually put a wood chunk in the WSM when I did that one a few years ago. Bad idea.

Pantry, I get my ribs wherever they sell them. I don't really discriminate. I do prefer to buy them with the skirt already trimmed off so I don't have to do it myself.

I bought the failed 350 experiment ribs at our local Kroger. In fact they have started selling the Simple Truth ribs cut St. Louie and cryo'd. That was what I bought yesterday.

I don't know why my drunk ass didn't decide to at least stick the Thermapen in that rack when it was taking longer than I expected.

I'm going to give the 350 ribs another go later this week.

I've just kinda eyeballed mine and cross referenced with cook time and gotten pretty lucky. I tried the bend thing, but that didn't seem like the best way.

[WhiteBoyHatcher]

I've just kinda eyeballed mine and cross referenced with cook time and gotten pretty lucky. I tried the bend thing, but that didn't seem like the best way.

Yes, as I mentioned before 3-2-1 is pretty foolproof. I usually don't wrap mine anymore, and if you cook at 225 you can be pretty sure they will be done at 5.5-6 hours every time. Cook a little hotter (250-275) and 5-5.5. And the bend test works pretty damn well. If they break, they're just "over" being done. If they bend, and almost break, you've got it right on the money.

I am not sure what happened last night. Obviously I wasn't going for what I know, I was trying something new. It was weird, though. They never bent or broke. I would think even if they were over cooked the first time I checked them they would have just broken in half when i picked them up. Nope. Who knows, weird shit happens sometimes.

C_W I liked the way your pork loin looked so much I picked one up yesterday. It's actually a half loin. I'm going to put it on here soon. I will keep my temps at 250ish so I don't **** this one up.

Also I picked up some beef ribs today. Restaurant Depot stopped carrying the big rack of the dino ribs, so I've had my eyes open for them. I found them frozen and individually sliced at B&G in Rochester. I've done the whole racks before and they were glorious, we'll see how the individual ones turn out.

[WhiteBoyHatcher]

Ugh. This is taking longer than I wanted. 109 on the Maverick. I probably have 30-45 left. Tired. I'll post pics cuz why not.

[tTy]

 

You losing your BBQ mojo homie?

[WhiteBoyHatcher]

I've never had any mojo.

Tonight it was discussed doing a suckling pig for our end of year golf league party. hmmm.

[WhiteBoyHatcher]

This thing is done. Looks kinda tasty. Will carve in maybe 15 min.

[tTy]

This thing is done. Looks kinda tasty. Will carve in maybe 15 min.

The **** did you rub that with? Pesto?   

[WhiteBoyHatcher]

No man, that is just salt (Celtic Sea Salt btw, thank you Pantry) and coarse ground BP. Holy shit was that good. Never been a pork guy. Unbelievable. I'm trying to post pics but Flickr is being a C-U-Next-Tuesday. This is solidly in the tailgate rotation. Super easy, too.

[DWags]

 

This thing is done. Looks kinda tasty. Will carve in maybe 15 min.

  

[pulling69]

Looks like ants...

[WhiteBoyHatcher]

Here is a pic after carving.

[Tyler Durden]

I'm thinking of picking up this bad boy for my patio:

[WhiteBoyHatcher]

I would tell you to get a WSM 18.5 instead, but you probably already have your mind made up.

[tTy]

I would tell you to get a WSM 18.5 instead, but you probably already have your mind made up.

You realize that he would rather go with that FGT 03 model rather than the WSM v18.5..... You are just wasting your breath.

[Tyler Durden]

I would tell you to get a WSM 18.5 instead, but you probably already have your mind made up.

My mind is not made up, I have yet to buy myself a birfday present yet.  

[Tyler Durden]

You realize that he would rather go with that FGT 03 model rather than the WSM v18.5..... You are just wasting your breath.

I don't have time to **** around with a learning curve and toss a bunch of meat in the bin. I'm perfectly happy with the FGT03/European model.

[Tyler Durden]

I bought one of these bad boys last fall and win or lose I luv it:

[WhiteBoyHatcher]

The learning curve isn't that big. It's pretty foolproof - set it and forget it. Really solid piece of equipment for the cost. I do believe that charcoal produces a superior taste, but I understand that it's not for everyone.

If you have the space and plan to take up the hobby, I would always recommend the WSM. It will be the best $300 you've ever spent.

[NigelUno]

This thing is done. Looks kinda tasty. Will carve in maybe 15 min.

I know it stays lighter longer up north this time of year, but aren't you eating kind of late?

[Tyler Durden]

The learning curve isn't that big. It's pretty foolproof - set it and forget it. Really solid piece of equipment for the cost. I do believe that charcoal produces a superior taste, but I understand that it's not for everyone.

If you have the space and plan to take up the hobby, I would always recommend the WSM. It will be the best $300 you've ever spent.

I don't think I have time for a hobby but I do like to cook, if that makes any sense? The garden I started this year has taken on a life of its' own in the past two weeks and it's pissing me off.

[Tyler Durden]

I know it stays lighter longer up north this time of year, but aren't you eating kind of late?

These guys aren't human.

[tTy]

I bought one of these bad boys last fall and win or lose I luv it:

Wat is that?

[Tyler Durden]

Wat is that?

Infared turkey cooker, runs off propane.

[WhiteBoyHatcher]

I don't think I have time for a hobby but I do like to cook, if that makes any sense? The garden I started this year has taken on a life of its' own in the past two weeks and it's pissing me off.

I don't know if I would take the plunge into either then. Smoking takes time, even if you can perfect the high heat thing. You gotta **** with meat prep, rubs, wood chunks, water pans, all that shit. Plus cook times are long. Figure an hour per lb at 250, 1.5 hrs/lb at 225.

It's fun to **** around with, though, and a nice excuse to sit on the deck and drink bourbon.

[Chitown_Badger]

I don't know if I would take the plunge into either then. Smoking takes time, even if you can perfect the high heat thing. You gotta **** with meat prep, rubs, wood chunks, water pans, all that shit. Plus cook times are long. Figure an hour per lb at 250, 1.5 hrs/lb at 225.

It's fun to **** around with, though, and a nice excuse to sit on the deck and drink bourbon.

Futzing with all the recipes and monitoring the smoker is actually the kind of fun part. Only problem is, since it takes so long, I usually only have time to do it on the weekends. Thinking about taking a run at a pork butt this sunday.

[SeeRockCity]

I'm thinking of picking up this bad boy for my patio:

My dad bought something like that. Uses little wood pucks for smoke that are delivered via timer blah, blah, blah. Sorry, but the stuff that comes out of that thing taste like crap to me. Very sterile IMHO.

Good part was that I inherited his large BGE which gives me a grand total of two :) Wretched excess.   

[Code_Warrior]

No man, that is just salt (Celtic Sea Salt btw, thank you Pantry) and coarse ground BP. Holy shit was that good. Never been a pork guy. Unbelievable. I'm trying to post pics but Flickr is being a C-U-Next-Tuesday. This is solidly in the tailgate rotation. Super easy, too.

Those slices look great! Was your loin brined in the pack? How was the salt level?

[All Your Base]

Those slices look great!  Was your loin brined in the pack?  How was the salt level?

I agree, REALLY great looking meat. Im also curious about brine, and what temp you bring that to before pulling it off to rest.

[WhiteBoyHatcher]

It was not brined. I'll take a pic of them next time I'm in the store so you can see what it looked like in the packaging (I go to that store literally 3-5x per week). As you can tell it was still plenty juice. I had some leftovers for lunch that I actually heated in the microwave on 60% power to about 120 internal and they were also plenty juicy.

I'm a salt junkie - I salt the shit out of everything. So I'm probably not the best person to ask about salt levels. But as you can see I did a pretty generous heaping of course grind black pepper and the sea salt and I thought it was perfect.

[All Your Base]

It was not brined. I'll take a pic of them next time I'm in the store so you can see what it looked like in the packaging (I go to that store literally 3-5x per week). As you can tell it was still plenty juice. I had some leftovers for lunch that I actually heated in the microwave on 60% power to about 120 internal and they were also plenty juicy.

I'm a salt junkie - I salt the shit out of everything. So I'm probably not the best person to ask about salt levels. But as you can see I did a pretty generous heaping of course grind black pepper and the sea salt and I thought it was perfect.

Thanks, mein. I'm going to do one this afternoon because that just looks fantastic. I salt and pepper very liberally myself....especially with pork or brisket.

[WhiteBoyHatcher]

Nice. Post pics please.

I'm gonna cook those beef ribs tonight I think.

[All Your Base]

Nice. Post pics please.

I'm gonna cook those beef ribs tonight I think.

I actually just discovered my girl bought some REAL English Bangers the other day that I didn't know we had.

Bangers and mash with onion & mushroom gravy tonight. I'll still post pics though. :)

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