Swill Q Thread

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Re: Swill Q Thread

Post by The Pantry on 2016-08-19, 20:20

WhiteBoyHatcher wrote:The office this afternoon. You might say I had a clear schedule. Ribs resting.

Please, take a close-up pic of the bowtie on the Chevy...
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Re: Swill Q Thread

Post by I.B. Fine on 2016-08-23, 15:28

Do you have an opinion on internal temperature for chicken/turkey on the grill? Smoked a chicken and had a hard time getting it above 160, at which point (2.5-3 hrs in) I was hungry and ate it. Haven't died yet.
Curious if low and slow does as good a job with a lower final temp than just sticking it in the oven at 350.

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-08-23, 16:36

160 is fine in breast. Shoot for a bit higher in thighs. I cook hot and fast so skin doesn't get rubbery.

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Re: Swill Q Thread

Post by The Pantry on 2016-08-23, 17:37

165 in the thighs.  I go hot and fast with both the WSM and rotisserie.  Did these two in the WSM (no water pan) at a little over 400°.  Flipped once about 25 minutes and took them off after a total of 70.



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Re: Swill Q Thread

Post by LooseGoose on 2016-08-23, 17:51

The Pantry wrote:165 in the thighs.  I go hot and fast with both the WSM and rotisserie.  Did these two in the WSM (no water pan) at a little over 400°.  Flipped once about 25 minutes and took them off after a total of 70.




Those look good.

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Re: Swill Q Thread

Post by Triple Sparty on 2016-08-23, 18:34

So once the internal temp on a pork roast hits 190, how long do I keep cooking it at that point? Or that is when I pull it and let rest?
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Re: Swill Q Thread

Post by pulling69 on 2016-08-23, 18:35

Triple Sparty wrote:So once the internal temp on a pork roast hits 190, how long do I keep cooking it at that point? Or that is when I pull it and let rest?

Holy overcooked pork, Batman!
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Re: Swill Q Thread

Post by The Pantry on 2016-08-23, 18:41

LooseGoose wrote:
Those look good.
Thanks.  Always torn between spatchcocking for the WSM or keeping the birds whole and stuffing (lemons, onions, herbs, spices) to put on the kettle rotisserie.  They're both good.






Tried low and slow in the smoker before and was not happy with it.  Started reading a BBQ forum and discovered I had been doing chicken all wrong, especially using the water pan which is what makes the skin rubbery.  Finally dawned on me chicken is not a low & slow cooking protein...loses too much moisture.
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Re: Swill Q Thread

Post by The Pantry on 2016-08-23, 18:45

Triple Sparty wrote:So once the internal temp on a pork roast hits 190, how long do I keep cooking it at that point? Or that is when I pull it and let rest?
That's way the hell overdone.  Pull it and tent 20-30 minutes once it hits 145 internal.
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Re: Swill Q Thread

Post by Triple Sparty on 2016-08-23, 18:47

I mean for like a butt roast...
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Re: Swill Q Thread

Post by The Pantry on 2016-08-23, 18:57

Triple Sparty wrote:I mean for like a butt roast...
Oh, you mean pork butt (shoulder).  That's different.

Always buy them bone-in...it's a built-in "done" gauge.  Start checking the bone at about 190 internal.  Will easily pull clean when it's done.  Butt is highly forgiving.  No need to rest it once that bone pulls out..they pretty much fall apart.

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Re: Swill Q Thread

Post by LooseGoose on 2016-09-07, 10:08

The Onion ‏@TheOnion 39m39 minutes ago
Study: Average Father Thinks About Sealing In Meat’s Juices 4 To 5 Hours A Day http://onion.com/2ca5DZi


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Re: Swill Q Thread

Post by The Pantry on 2016-10-01, 15:49

ThermoWorks has come out with a new wireless dual channel...$99

Supposedly coming out with a smartphone app next year.



ThermoWorks Smoke
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Re: Swill Q Thread

Post by InTenSity on 2016-11-06, 15:31

This thread shouldn't be off the first page. Quick gimme some rib pointers. Not low and slow. I can't seem to get the rub right. Either too salty or not enough, umph.

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Re: Swill Q Thread

Post by The Pantry on 2016-11-06, 16:09

InTenSity wrote:This thread shouldn't be off the first page. Quick gimme some rib pointers. Not low and slow. I can't seem to get the rub right. Either too salty or not enough, umph.
Take it easy on the salt...sea salt preferred.

Smoked paprika, garlic, and onion (powder or granulated). Cayenne and a little dark brown sugar. Rub it all in.

Put in a chafing dish or roasting pan. Squeeze a little mustard (your choice) and sprinkle a little vinegar (apple cider vinegar is best) on top. Cover tightly with heavy duty foil and put in the oven at 275 for 2 to 2 1/2 hours.

Remove and finish on the grill. Add sauce of your choice if necessary.

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-11-06, 16:30

The Pantry wrote:ThermoWorks has come out with a new wireless dual channel...$99

Supposedly coming out with a smartphone app next year.



ThermoWorks Smoke
didn't see this post. I bought it. It's pretty great. Makes the Maverick feel like a cheap piece of shit. Range is legit. Magnets on back of transmitter are a nice touch and very strong.

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Re: Swill Q Thread

Post by The Pantry on 2016-11-06, 20:00

WhiteBoyHatcher wrote:
The Pantry wrote:ThermoWorks has come out with a new wireless dual channel...$99

Supposedly coming out with a smartphone app next year.



ThermoWorks Smoke
didn't see this post. I bought it. It's pretty great. Makes the Maverick feel like a cheap piece of shit. Range is legit. Magnets on back of transmitter are a nice touch and very strong.
Thing looks sweet even though I don't care about wireless. Having all high-low alarm settings right there without punching buttons would be nice. Cables are a little longer than Maverick too.


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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-11-06, 20:20

It's a bit of overkill imo but it's still nice. I don't need to know the temp of the pit and in 90% of the case of what I'm cooking the internal temp of the meat is fairly irrelevant. I do like the extended range, the receiver actually works in my basement. It's a solid investment at $90 if you're planning on spending $60 on a Maverick. The extra range + accuracy + build quality is probably worth the extra $30.

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Re: Swill Q Thread

Post by The Pantry on 2016-11-27, 13:33

ThermoWorks stuff on sale through tomorrow.







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Re: Swill Q Thread

Post by aualum06 on 2017-03-23, 17:29

Okay i have a pork loin. Need a good simple rub. Thanks.
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Re: Swill Q Thread

Post by The Pantry on 2017-03-23, 17:52

Don't rub. Just salt, pepper & garlic powder.  Then wrap in thick cut bacon



Cook until 145° in the center
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Re: Swill Q Thread

Post by aualum06 on 2017-03-23, 21:00

The Pantry wrote:Don't rub. Just salt, pepper & garlic powder.  Then wrap in thick cut bacon



Cook until 145° in the center

What temp would you recommend smoking it with an electric?
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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2017-03-23, 21:25

My .02 is it really doesn't matter. You can probably get a more even cook throughout if you cook at a lower temp. I think people overall think too much about cooking temp.

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Re: Swill Q Thread

Post by The Pantry on 2017-03-23, 21:37

aualum06 wrote:
The Pantry wrote:Don't rub. Just salt, pepper & garlic powder.  Then wrap in thick cut bacon



Cook until 145° in the center

What temp would you recommend smoking it with an electric?
225-250 is about right if doing the bacon wrap and shooting for 145 center. If you skip the bacon (not recommended) you can use a higher temp and shorten the cook time.
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Re: Swill Q Thread

Post by The Pantry on 2017-03-23, 21:46

WhiteBoyHatcher wrote:My .02 is it really doesn't matter. You can probably get a more even cook throughout if you cook at a lower temp. I think people overall think too much about cooking temp.
Agree with this for everything but poultry, when hot is much better.
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Re: Swill Q Thread

Post by aualum06 on 2017-03-23, 22:03

WhiteBoyHatcher wrote:My .02 is it really doesn't matter. You can probably get a more even cook throughout if you cook at a lower temp. I think people overall think too much about cooking temp.

I'm a complete novice at this though lol. Thanks for the tips guys, not sure when I'm going to cook it.
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Re: Swill Q Thread

Post by LooseGoose on 2017-04-05, 13:23

Darren Rovell‏Verified account @darrenrovell 2h2 hours ago
More
New at @Yankees games: The "Brontosaurus Rib" -- 16 hour smoked 1 pound of short rib


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Re: Swill Q Thread

Post by DWags on 2017-04-05, 13:35

$100?

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Re: Swill Q Thread

Post by LooseGoose on 2017-04-05, 13:38

DWags wrote:$100?

$23 at the restaurant, who knows at the ballpark?

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Re: Swill Q Thread

Post by Dendrobates on 2017-04-05, 16:35

Damn this is making me hungry for lots of meat.
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Re: Swill Q Thread

Post by aualum06 on 2017-04-05, 16:51

The Pantry wrote:
aualum06 wrote:

What temp would you recommend smoking it with an electric?
225-250 is about right if doing the bacon wrap and shooting for 145 center. If you skip the bacon (not recommended) you can use a higher temp and shorten the cook time.

Roughly an hour to hour and half a pound? I know go by temp but just trying to figure a rough time to start it. Going to smoke it up Saturday
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Re: Swill Q Thread

Post by Izzo Court on 2017-04-05, 17:04

I picked up a 12 lb brisket and a bag of lump charcoal today. I'm so excited, it feels like Christmas.
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Re: Swill Q Thread

Post by Izzo Court on 2017-04-08, 19:02

[img][/img]
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Re: Swill Q Thread

Post by Izzo Court on 2017-04-08, 19:03

Izzo Court wrote:[img][/img]
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Re: Swill Q Thread

Post by aualum06 on 2017-04-08, 19:09

Interesting results, did not seem like I got much alae flavor. I would not smoke with the bacon again. My other question is do you guys use the water pan to keep moisture? It seems to me it gives the meat a weird texture.
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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2017-04-08, 20:03

Weber Smokey Mountain?

In the WSM the water is basically just a heat sink. Helps you keep your temps low and even. Has nothing to do with moisture.

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Re: Swill Q Thread

Post by aualum06 on 2017-04-08, 20:06

WhiteBoyHatcher wrote:Weber Smokey Mountain?

In the WSM the water is basically just a heat sink. Helps you keep your temps low and even. Has nothing to do with moisture.

I have a master built.
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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2017-04-08, 20:09

Electric? In that case I have no idea.

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Re: Swill Q Thread

Post by LooseGoose on 2017-04-08, 20:16

WhiteBoyHatcher wrote:Electric? In that case I have no idea.

A statement like this makes you ineligible for membership on this board.

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Re: Swill Q Thread

Post by aualum06 on 2017-04-08, 20:22

WhiteBoyHatcher wrote:Electric? In that case I have no idea.

Yes
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