Swill Q Thread

by **WhiteBoyHatcher** Sun 18 May 2014 - 0:44

It's midnight. I'm hungry. I bought a tri tip yesterday. Time to put this thing on some hickory smoke.

Pics coming.

by **WhiteBoyHatcher** Sun 18 May 2014 - 0:54

I don't know about embedding photos. They seem to take awhile to load. So I'll just post some links.

They carry these things at Kroger from time to time. They're decent. They work. So I decided to roll with it.

https://farm3.staticflickr.com/2907/14023564139_6fb1dfd03a_z.jpg

https://farm3.staticflickr.com/2921/14023648907_1c92a31050_z.jpg

We will use the WSM tonight. Much easier than pulling the trailer out for a 1.64 lb piece of meat.

https://farm6.staticflickr.com/5555/14210236175_3fcc769b15_z.jpg

We will use the Maverick ET-732 to monitor internal meat temps. No need to put the other probe in for pit temp. I am going to let it run as hot and fast as it can go.

https://farm3.staticflickr.com/2901/14023645937_68f75738f1_z.jpg

bit of smoke leak but it will do.

https://farm6.staticflickr.com/5484/14023564068_5cde9c2ba2_z.jpg

And meat is on.

https://farm6.staticflickr.com/5040/14210231235_5c27ec0791_z.jpg

Now we wait.

by **Jaheab** Sun 18 May 2014 - 1:01

by **By-Tor** Sun 18 May 2014 - 1:04

How long do we wait? Im hungry now.

by **WhiteBoyHatcher** Sun 18 May 2014 - 1:13

I just pulled it off. The Maverick reads a little cold. It hit about 97 and I ran and rescued the meat. I did about a 60 second reverse sear on each side, pulled it and it is currently tenting. I'm going for blood red here. I will carve it in about 10 minutes. Pics in about 20.

by **By-Tor** Sun 18 May 2014 - 1:17

Nice lawn BTW. Keeping it nice and tight i see.

by **WhiteBoyHatcher** Sun 18 May 2014 - 1:29

Yum. My compliments to the chef. Give me a couple of minutes.

by **By-Tor** Sun 18 May 2014 - 1:41

So wtf is that r2d2 contraption you got there? I'm interested in expanding beyond a generic gas grill.

by **The Pantry** Sun 18 May 2014 - 1:43

Trade you one of my two remaining Hopslams for a piece of that

by **WhiteBoyHatcher** Sun 18 May 2014 - 1:57

By-Tor wrote:So wtf is that r2d2 contraption you got there? I'm interested in expanding beyond a generic gas grill.

That is a 18.5" Weber Smokey Mountain. It is the ultimate entry level smoking machine if you're willing to goal charcoal. It costs about $275, and will hold a steady 225 for 8 hours. Honestly in terms of efficiency and consistency, ease of use, etc, it blows away my, um, much much more expensive offset trailer.

So here's the end product.

When I ran upstairs and it was about 99 on the Maverick, it was actually about 110 on the Thermapen. I removed the middle section of the WSM, put the rack right on top of the fire and seared it for about a minute on each side.

https://farm3.staticflickr.com/2938/14023888447_0aea4b9536_z.jpg

For some reason I was catching some blue/green smoke. Probably not healthy. But I thought it looked cool.

https://farm6.staticflickr.com/5477/14023858380_2b6fbe1ee5_z.jpg

Tent that bitch.

https://farm3.staticflickr.com/2933/14023849700_25a43c6f00_z.jpg

Yup Yup.

https://farm3.staticflickr.com/2935/14187340246_94c95babd9_z.jpg

https://farm6.staticflickr.com/5486/14210485565_4ced00b65c_z.jpg

https://farm6.staticflickr.com/5156/14023853730_6ffd7b4486_z.jpg

https://farm3.staticflickr.com/2906/14023814958_e55f0c7861_b.jpg

Here is the thing about tri tip. In my opinion it is absolutely the most flavorful piece of meat on a cow, if you let it stand on its own. The flavor just knocks you off your feet. However, if you're not an extreme carnivore, you will notice that it is a bit tough to the chew, regardless of what temp you cook it to. A filet/tenderloin on the other hand, will melt in your mouth, but really lacks in flavor. I love it. But it might not be for everyone.

This was as good as I've ever cooked a tri tip roast, though. Delicious.

by **WhiteBoyHatcher** Sun 18 May 2014 - 2:01

The Pantry wrote:Trade you one of my two remaining Hopslams for a piece of that

I'd give you the rest, P. But I'm about to pass out. You want me to leave it in a bag on my porch? You are free to come grab it if you can be super sleuth quiet and avoid setting the dog's alarm off.

by **pulling69** Sun 18 May 2014 - 3:12

WTF is this? Tri-tip and not in California?

by **Wally Fairway** Sun 18 May 2014 - 7:55

By-Tor wrote:So wtf is that r2d2 contraption you got there? I'm interested in expanding beyond a generic gas grill.

WBH - you have some work to do educating tSwill.

couple of questions - no water pan, were you cooking with the fire ring up on the lower cooking level, or at the water bowl level? Fire looks close to the grill, closer than if I'm wet smoking.

I have not tried the quick dry cook - will have to explore. +rep for firing it up at 1am

by **By-Tor** Sun 18 May 2014 - 10:58

i was craving me some steak and eggs this morning. I settled for fruity pebbles Swill Q Thread 4177874726

by **The Pantry** Sun 18 May 2014 - 14:41

WhiteBoyHatcher wrote:It's midnight. I'm hungry. I bought a tri tip yesterday. Time to put this thing on some hickory smoke.

Pics coming.

btw...got an email from Steiner's saying they now carry tri-tips. Deleted the email but I think it is $8.49#

by **WhiteBoyHatcher** Sun 18 May 2014 - 21:49

Wally Fairway wrote:
WBH - you have some work to do educating tSwill.

couple of questions - no water pan, were you cooking with the fire ring up on the lower cooking level, or at the water bowl level? Fire looks close to the grill, closer than if I'm wet smoking.

I have not tried the quick dry cook - will have to explore. +rep for firing it up at 1am

I have yet to see a use case for not making your fire on the lowest grate. It's where your air intake is, and if you want to shorten the distance between the fire and your food, you can always remove the water pan and cook on the lower rack.

No, what I've done in the past when I want to get to 350/375+ is just don't fill the water pan and run all of the bottom and top vents wide open. Let the fire get going a little bit, reassemble the base onto the bottom and then put the lid on, and that top grate will get hot really quickly.

I mean it's kind of crazy looking back on it, but that thing cooked in 20 minutes last night. From 48 internal to 110 internal. The temps must have been around 400 near the top grate.

The thing you need to remember about the water pan and filling the water pan is that it is nothing more than a heat sink - a way to keep your temps in the 225-275 range. It's a temperature regulator, nothing more, nothing less. I used to try to fill that thing up with Dr. Pepper and whatnot thinking I was imparting flavor on the food above. Not so.

Thus, if you want to let your temps soar, just don't fill it up.

by SBSpartan Sun 18 May 2014 - 23:41

I agree on tri tip but my fav piece of beef has to be the flap. Damn that shit is good.

by **Wally Fairway** Mon 19 May 2014 - 9:01

WhiteBoyHatcher wrote:

I have yet to see a use case for not making your fire on the lowest grate. It's where your air intake is, and if you want to shorten the distance between the fire and your food, you can always remove the water pan and cook on the lower rack.

No, what I've done in the past when I want to get to 350/375+ is just don't fill the water pan and run all of the bottom and top vents wide open. Let the fire get going a little bit, reassemble the base onto the bottom and then put the lid on, and that top grate will get hot really quickly.

I mean it's kind of crazy looking back on it, but that thing cooked in 20 minutes last night. From 48 internal to 110 internal. The temps must have been around 400 near the top grate.

The thing you need to remember about the water pan and filling the water pan is that it is nothing more than a heat sink - a way to keep your temps in the 225-275 range. It's a temperature regulator, nothing more, nothing less. I used to try to fill that thing up with Dr. Pepper and whatnot thinking I was imparting flavor on the food above. Not so.

Thus, if you want to let your temps soar, just don't fill it up.

Got it - I looked back and realized I hadn't read all of your earlier post, but I did look at the photos

I missed your comment,

When I ran upstairs and it was about 99 on the Maverick, it was actually about 110 on the Thermapen. I removed the middle section of the WSM, put the rack right on top of the fire and seared it for about a minute on each side

and my questions were about this photo

Swill Q Thread 14023888447_0aea4b9536_z

by **SeeRockCity** Mon 19 May 2014 - 9:25

WhiteBoyHatcher wrote: ... it was actually about 110 on the Thermapen....

And this was when it was clear that you knew what you were doing.

Also - Love me some tri tip, but I'll take a good hanger any day of the week.

by **WhiteBoyHatcher** Mon 19 May 2014 - 9:50

SeeRockCity wrote:

And this was when it was clear that you knew what you were doing.

Also - Love me some tri tip, but I'll take a good hanger any day of the week.

Indeed. (I've spent so much damn coin on this hobby I better know what I'm doing by now)

Swill Q Thread 9121207639_5327787fd6_c

by **WhiteBoyHatcher** Fri 23 May 2014 - 22:27

Ok, so tonight's task is to attempt to stay up until about 2 AM EDT so I can throw on 2 bone in pork shoulders and a brisket. I am cooking for a friend's daughter's birthday party tomorrow. He told me that though he appreciated me cooking for his other kid's party in March, he felt bad asking me again, and a "really good bbq place just opened" near his house in Northville. "It's called Dickeys".

Shocked

I will not allow him to feed that garbage to the rest of his guests. So it's on.

I am also going to probably cook some Louisiana Lightning from This Place courtesy of Girbaud Jeans for a midnight snack for myself.

I'll post some pics if I can keep myself awake that long.

I will be using the WSM again because.....easy. My offset might hold a fire for 6 hours if I use my minion plates. If I light the WSM minion style it will hold temps for ~ 9 hours.

by **tTy** Fri 23 May 2014 - 23:09

9 hours on a minion? Dude, mine goes >12 easy on a minion fire, and hot as balls too if I want...

by **WhiteBoyHatcher** Fri 23 May 2014 - 23:19

tTy wrote:9 hours on a minion? Dude, mine goes >12 easy on a minion fire, and hot as balls too if I want...

I'm calling bullshit. not that it won't go 12+, but what have you ever cooked that would require it to go 12+? You're not even a brisket guy. Full picnic? Ham? suckling pig?

by **tTy** Fri 23 May 2014 - 23:21

WhiteBoyHatcher wrote:

I'm calling bullshit. not that it won't go 12+, but what have you ever cooked that would require it to go 12+? You're not even a brisket guy. Full picnic? Ham? suckling pig?

Really? 7 and 8 pound pork butts. #RenownedMr.Brown

I thought you said you've done this before....

by **WhiteBoyHatcher** Fri 23 May 2014 - 23:30

tTy wrote:

Really? 7 and 8 pound pork butts. #RenownedMr.Brown

I thought you said you've done this before....

You're doing it wrong if you're cooking a 7# pork butt for 12+ hours. I guess I shouldn't judge. you can do it however you want. But you're not gaining anything in my experience by trying to keep your temps 25-50 degrees lower. You are basically wasting your time.

by **Mentalstate** Fri 23 May 2014 - 23:39

I am curious- you obviously put in all the work on your end to make a kick-ass product, so WTF are you doing buying shit meat from Kroger? If you put the same effort into sourcing your beef, you'd be there, in meat nirvana....

by **pulling69** Fri 23 May 2014 - 23:48

Mentalstate wrote:I am curious- you obviously put in all the work on your end to make a kick-ass product, so WTF are you doing buying shit meat from Kroger? If you put the same effort into sourcing your beef, you'd be there, in meat nirvana....

Having worked as a butcher the "shit meat" at Kroger isn't too far gone from the "more expensive" stuff you ask for at a specialty shop...Now if you go local butcher that is a game changer.

by **Mentalstate** Fri 23 May 2014 - 23:56

pulling69 wrote:

Having worked as a butcher the "shit meat" at Kroger isn't too far gone from the "more expensive" stuff you ask for at a specialty shop...Now if you go local butcher that is a game changer.

First, true, local butchers who source their meat from the best farms always produce a superior product.

And that said, "isn't too far gone" is still a difference, especially if you know meat. I can taste the difference between shit kroger meat and a legit piece of a premium cut with one bite. That's not bragging, it's just a statement about how beef is raised, and who/what stores buy what.

by **WhiteBoyHatcher** Sat 24 May 2014 - 0:03

I have buddies who take up this argument with me all the time. I'm not sure if you're a BBQ guy or not mental? But try scoring up a grass fed whole brisket in SE MI. I have had buddies talk to their local guy about some of these BBQ cuts, and they're clueless. BBQ cuts are pretty hard to get out here.

And you do know how and why BBQ/smoking became popular, right? It's because the poors had to take fatty, shitty cuts of meat and make them edible.

I'd be happy to cook an organic, grass fed brisket next to an Angus choice one that I can pick up from Restaurant Depot. I'm not sure anyone would notice a difference, but we could certainly set up the experiment if someone wants to source one for me.

by **pulling69** Sat 24 May 2014 - 0:07

Mentalstate wrote:

First, true, local butchers who source their meat from the best farms always produce a superior product.

And that said, "isn't too far gone" is still a difference, especially if you know meat. I can taste the difference between shit kroger meat and a legit piece of a premium cut with one bite. That's not bragging, it's just a statement about how beef is raised, and who/what stores buy what.

It depends on your definition of "premium." We all know there are no true prime cuts at Kroger or Meijer, and choice at say Sam's, Costco, Meijer, etc is still choice. Now, I will admit that the selection of "choice" cuts is better at certain stores(Sam's and Costco) compared to Meijer and Kroger that there are other factors in play. Freshness, how cold was it stored(certain stores that say things are "fresh" do put out items that were frozen in transit), etc play a key part in the equation. Also, no matter how a cut was raised and brought to the table we all know that the preparation is key.

by **Mentalstate** Sat 24 May 2014 - 0:21

WhiteBoyHatcher wrote:I have buddies who take up this argument with me all the time. I'm not sure if you're a BBQ guy or not mental? But try scoring up a grass fed whole brisket in SE MI. I have had buddies talk to their local guy about some of these BBQ cuts, and they're clueless. BBQ cuts are pretty hard to get out here.

And you do know how and why BBQ/smoking became popular, right? It's because the poors had to take fatty, shitty cuts of meat and make them edible.

I'd be happy to cook an organic, grass fed brisket next to an Angus choice one that I can pick up from Restaurant Depot. I'm not sure anyone would notice a difference, but we could certainly set up the experiment if someone wants to source one for me.

Fair enough, I respect that answer. Although the irony is that you do still have some surviving small farms in the area that sell small batch style , like at Farmer's Markets and small organic stores. And, of course, the Amish still sell it.

And if they eat a lot of meat, they probably would taste it, it is pretty surprising what a difference it makes to remove filler, hormones, etc from your meat. I always knew it was healthier, but never thought about the taste difference until I started tasting it, is the same reason Kobe beef earned the rep it got, and when you look into huge beef farms, ti really is some sick shit that is not worthy of the prep and time and effort and money you put into making your stuff.

Agree that preparation is the key, but all things being equal, a kick ass cut of meat is a hell of a lot better to start, and finish, with.

BTW, would love to make my churrasco for you, many have had my meat in their mouths, including Tanfan, and can vouch for it. Simple, overlooked cut that is so, so, so damn good.

by **pulling69** Sat 24 May 2014 - 0:26

Mentalstate wrote:
...many have had my meat in their mouths, including Tanfan, and can vouch for it.

Can't help myself....NTTAWWT

:gay:

by **Mentalstate** Sat 24 May 2014 - 0:29

pulling69 wrote:

Can't help myself....NTTAWWT

:gay:

Oh, many men here have had my meat in their mouths, and enjoyed it, including Miami Spartan, and I believe InTenSity...

by **pulling69** Sat 24 May 2014 - 0:42

Mentalstate wrote:

Oh, many men here have had my meat in their mouths, and enjoyed it, including Miami Spartan, and I believe InTenSity...

It sounds like you have a substantial amount of enjoyable meat.

by **WhiteBoyHatcher** Sat 24 May 2014 - 1:50

Ok it's time.

Here is the haul.

Swill Q Thread 14069425438_0b2b3075b3_c

A close up with the Thermapen. Get a Thermapen if you don't have one!

Swill Q Thread 14232933796_75c8ee960e_c

I use a special rub on my pig and cow. It's called salt and pepper.

Swill Q Thread 14276251423_56aaa9cbda_c

by **WhiteBoyHatcher** Sat 24 May 2014 - 1:54

Spark up the WSM for a minion cook. fill it up with charcoal and wood chunks. Light only the coals in the middle.

Swill Q Thread 14255693244_c5b3fa87c4_c

Assemble the WSM.

Swill Q Thread 14255694854_30c8f864f8_c

Pour some water in that biatch.

Swill Q Thread 14232929106_e78f0128f3_c

Now all you gots to do is wait for your fire to settle down. You can put your temp probe on the top grate and wait until it settles around 200. You also want to wait until that thick white smoke thins out and becomes a little blue. then it's time to put the meat on. I guess I'm going to try to cook and eat this sausage before I put the big cuts on. Hold please.

by **tTy** Sat 24 May 2014 - 9:17

#PassOut?

Did you ruin all your shit, Mavens?

by **WhiteBoyHatcher** Sat 24 May 2014 - 10:28

No, I just got lazy and stopped posting pics. That Louisiana Lightning link is outstanding. I'm gonna have another one for breakfast here in a minute.

I built my fire like a jackass. When I cooked the tri tip, I loaded up the thing with charcoal and then when I took the meat off, I just shut down all of the air intakes. I still had a shit ton of unburned fuel so I just put more bricks and wood chunks on top of that and started the minion fire, figuring it would be fine.

It didn't work out very well. I woke up and pit temps were around 175 and the fire was only burning on one side of the grate. I had to stoke it and add some more coal and now I'm humming again, but this is going to take longer than I wanted.

Lazy asshole.

by **DWags** Sat 24 May 2014 - 11:20

WhiteBoyHatcher wrote:Spark up the WSM for a minion cook. fill it up with charcoal and wood chunks. Light only the coals in the middle.

Assemble the WSM.

Pour some water in that biatch.

Now all you gots to do is wait for your fire to settle down. You can put your temp probe on the top grate and wait until it settles around 200. You also want to wait until that thick white smoke thins out and becomes a little blue. then it's time to put the meat on. I guess I'm going to try to cook and eat this sausage before I put the big cuts on. Hold please.

I think I speak for all of us when I say "**** you mother fucker" Damn that looks good.

by **The Pantry** Sat 24 May 2014 - 14:28

My thermometer is a cheap piece of crap. Thinking about getting one of these because they appear to be pretty rugged and have a number of probe options. Anyone have one?

Swill Q Thread Tw806010

http://www.thermoworks.com/products/handheld/TW8060.html

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