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The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

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Post by aualum06 on Sun 21 Jun - 17:25

12 hours on my first butt, turned out to be a pretty good lunch with homemade ice cream
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Post by Rocinante on Sun 21 Jun - 22:08

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Post by tGreenWay on Sun 21 Jun - 22:44

aualum06 wrote:12 hours on my first butt, turned out to be a pretty good lunch with homemade ice cream




That’s what she said.
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Post by tGreenWay on Sun 21 Jun - 22:47

Tuna and tots tonight. Eazy peazy.
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Post by DWags on Sun 21 Jun - 22:48

Wife cooked me frogmore stew tonight.

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Post by tGreenWay on Sun 21 Jun - 23:19

DWags wrote:Wife cooked me frogmore stew tonight.

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Never heard of frogmore stew, but it looks like a mini version of a crawfish boil. Bet it tastes fantastic.
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Post by Watch Out Pylon! on Sun 28 Jun - 0:46

Ok. So I couldn't smoke a shoulder last weekend because the damn Shipt shopper that took our order got us pork steaks instead.

Anyway, about 4 hours into an estimated 16 hour session with an 8 pound shoulder. Assuming two hours per pound. We're at 149 degrees at the moment. Gonna suck checking temps over the next several hours. Hope it's worth it.

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Post by The Pantry on Sun 28 Jun - 2:42

^^^ No way a pork shoulder/butt should ever take 16 hours. You're just farting around.
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Post by Watch Out Pylon! on Sun 28 Jun - 15:16

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This turned out really well. The fat layer rendered down into the meat. Everything pulled apart with ease. I went with some apple wood for this adventure.

With my old school smoker I was up every damn hour during the night feeding it. Kept it right around 225 the entire time.

Skills: improving. Technique I followed in the link below.

https://heygrillhey.com/simple-smoked-pulled-pork/
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Post by WhiteBoyHatcher on Sun 28 Jun - 15:53

Nice job Pylon. You are doing God's work. I don't think there's anything wrong with temp spikes personally but are you able to keep it pretty steady messing with it every hour or so?
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Post by Watch Out Pylon! on Sun 28 Jun - 17:10

WhiteBoyHatcher wrote:Nice job Pylon. You are doing God's work. I don't think there's anything wrong with temp spikes personally but are you able to keep it pretty steady messing with it every hour or so?

More or less. I did go from 1 to 3 without checking and I had to restart the fire. That took a good 30 minutes plus to get going again. Other than that it was just tossing on a few more blocks to keep things chugging along.

Tons of coals left over. I just checked the firebox and it's still really hot.
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Post by tGreenWay on Sun 28 Jun - 18:30

Mrs. GreenWay just signed us up for Sitka Salmon Shares, which is a community supported fishery. Sounds like a good setup, and I love fresh seafood.

https://sitkasalmonshares.com/
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Post by WhiteBoyHatcher on Mon 29 Jun - 0:46

Watch Out Pylon! wrote:
WhiteBoyHatcher wrote:Nice job Pylon. You are doing God's work. I don't think there's anything wrong with temp spikes personally but are you able to keep it pretty steady messing with it every hour or so?

More or less. I did go from 1 to 3 without checking and I had to restart the fire. That took a good 30 minutes plus to get going again. Other than that it was just tossing on a few more blocks to keep things chugging along.

Tons of coals left over. I just checked the firebox and it's still really hot.

I think it's pretty awesome. Like I said before, you will definitely learn to cook on that thing. Sounds like you are well on your way!

Just musing, it's not easy to find seasoned logs in my experience, there are splits you can buy online, but if you're tending the fire that often, it might be fun to just cook with logs and ditch the coals. I've done it a few times but I've admittedly gotten lazy. I have a box of post oak splits I am planning on using exclusively next time I procure a brisket. Just because.
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Post by I.B. Fine on Mon 29 Jun - 9:56

Made my first attempt at pulled pork over the weekend, a couple of shoulders on my old Weber gas grill.
Used cherry chunks and some whisky barrel chips and indirected it overnight. Took about 14 hours but it turned out OK, no complaints from the fam that was over..
The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 11 Img_2012


Hatch, what's your target temperature for pork?i got to just about 200 and thought maybe it was a bit too long...
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Post by Watch Out Pylon! on Mon 29 Jun - 10:44

I.B. Fine wrote:Made my first attempt at pulled pork over the weekend, a couple of shoulders on my old Weber gas grill.
Used cherry chunks and some whisky barrel chips and indirected it overnight. Took about 14 hours but it turned out OK, no complaints from the fam that was over..
The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 11 Img_2012


Hatch, what's your target temperature for pork?i got to just about 200 and thought maybe it was a bit too long...

What's up pulled pork brother? I pulled mine at 200 and it shredded very nicely. Tender throughout except for a bit around the bone that was a little over done. That little area of the bone that kinda folds over on itself.
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Post by Watch Out Pylon! on Mon 29 Jun - 10:47

WhiteBoyHatcher wrote:
Watch Out Pylon! wrote:

More or less. I did go from 1 to 3 without checking and I had to restart the fire. That took a good 30 minutes plus to get going again. Other than that it was just tossing on a few more blocks to keep things chugging along.

Tons of coals left over. I just checked the firebox and it's still really hot.

I think it's pretty awesome. Like I said before, you will definitely learn to cook on that thing. Sounds like you are well on your way!

Just musing, it's not easy to find seasoned logs in my experience, there are splits you can buy online, but if you're tending the fire that often, it might be fun to just cook with logs and ditch the coals. I've done it a few times but I've admittedly gotten lazy. I have a box of post oak splits I am planning on using exclusively next time I procure a brisket. Just because.

I'm gonna look online for something a little cheaper than what my local grocery store is selling. I went through a lot of wood.
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Post by Motown Spartan on Mon 29 Jun - 11:01

Watch Out Pylon! wrote:I went through a lot of wood.

That’s what she said.
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Post by Watch Out Pylon! on Mon 29 Jun - 11:29

Motown Spartan wrote:
Watch Out Pylon! wrote:I went through a lot of wood.

That’s what she said.

Nice.
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Post by tGreenWay on Mon 29 Jun - 11:33

I.B. Fine wrote:Made my first attempt at pulled pork over the weekend, a couple of shoulders on my old Weber gas grill.
Used cherry chunks and some whisky barrel chips and indirected it overnight. Took about 14 hours but it turned out OK, no complaints from the fam that was over..
The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 11 Img_2012


Hatch, what's your target temperature for pork?i got to just about 200 and thought maybe it was a bit too long...



Try tugging it instead. You’ve got a lot of experience at that. The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 11 3434560931
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Post by tGreenWay on Mon 29 Jun - 11:37

Watch Out Pylon! wrote:
WhiteBoyHatcher wrote:

I think it's pretty awesome. Like I said before, you will definitely learn to cook on that thing. Sounds like you are well on your way!

Just musing, it's not easy to find seasoned logs in my experience, there are splits you can buy online, but if you're tending the fire that often, it might be fun to just cook with logs and ditch the coals. I've done it a few times but I've admittedly gotten lazy. I have a box of post oak splits I am planning on using exclusively next time I procure a brisket. Just because.

I'm gonna look online for something a little cheaper than what my local grocery store is selling. I went through a lot of wood.

Sincerely,
—Mrs. Pylon

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Post by Watch Out Pylon! on Mon 29 Jun - 12:05

tGreenWay wrote:
Watch Out Pylon! wrote:

I'm gonna look online for something a little cheaper than what my local grocery store is selling. I went through a lot of wood.

Sincerely,
—Mrs. Pylon

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Post by WhiteBoyHatcher on Tue 30 Jun - 22:13

I did a weird thing but something I've been wanting to try. I like lasagna but loathe the texture and taste of ricotta. Coronolyfe has me experimenting so I figured why not. I used the Pioneer Woman's recipe but instead of cottage cheese/ricotta I grated a block of fresh parm and froze a bag of shredded parm and used that (her recipe calls for 3c of cottage and 1/2 cup of grated, I used about 1.5 cups of grated and 3/4 cup of the shredded stuff). Frankly it was outfuckingstanding. Best lasagna I've ever had. I guess if you like that vile ricotta shit or cottage cheese you could try the recipe with that. The hot sausage in addition to the ground beef was a champ.

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Post by Floyd Robertson on Wed 1 Jul - 13:07

WhiteBoyHatcher wrote:I did a weird thing but something I've been wanting to try. I like lasagna but loathe the texture and taste of ricotta. Coronolyfe has me experimenting so I figured why not. I used the Pioneer Woman's recipe but instead of cottage cheese/ricotta I grated a block of fresh parm and froze a bag of shredded parm and used that (her recipe calls for 3c of cottage and 1/2 cup of grated, I used about 1.5 cups of grated and 3/4 cup of the shredded stuff). Frankly it was outfuckingstanding. Best lasagna I've ever had. I guess if you like that vile ricotta shit or cottage cheese you could try the recipe with that. The hot sausage in addition to the ground beef was a champ.

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I've ricotta say, that looks damn tasty.
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Post by MiamiSpartan on Wed 1 Jul - 14:17

I'm with you on the disdain for ricotta, WBH. Maybe I'll try that like you did some time. Looks interesting.
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Post by MattyFresh on Thu 2 Jul - 21:29

Got myself a Traeger Pro 575. The brisket I wanted to do was still frozen so I smoked these boneless skinless thighs... oh my fuck. Brined em, did a little BBQ rub on em, smoked em at 225 for about 50 minutes till the chicken was a little under 165 internal. Cranked it up to 510 degrees (I read reviews that said they can't get hot, it was rolling easy at 510) and then I put them on again to crisp them up in about 30 seconds. I don't know why I didn't buy one of these sooner.

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Juicy, smoky deliciousness

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Post by WhiteBoyHatcher on Sun 5 Jul - 0:56

Nice work Matty.

Some spares. I ran out of time to run the beef ribs so I did these. Probably the best ribs I've done in 3-4 years.

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Post by MattyFresh on Sun 5 Jul - 0:58

WhiteBoyHatcher wrote:Nice work Matty.

Some spares. I ran out of time to run the beef ribs so I did these. Probably the best ribs I've done in 3-4 years.

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OOOOOOOOOOOOOOOOO look at the rings baby, look at the rings!
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