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

[aualum06]

Monday plan https://www.charbroil.com/cook/smoked-pork-loin-rub-recipe/

[WhiteBoyHatcher]

Damn au, you love you some pork loin.

I made about 10 lbs of hot hot link today. I doubled down on the habs and threw some g.host peppers in. Onion powder, garlic salt, black pepper, beer, bacon and pork butt. This shit is tasty. And hot.

[aualum06]

Damn au, you love you some pork loin.

I made about 10 lbs of hot hot link today. I doubled down on the habs and threw some g.host peppers in. Onion powder, garlic salt, black pepper, beer, bacon and pork butt. This shit is tasty. And hot.

Yeah easy crap, rubbed and in the fridge for tomorrow.

I have a turkey in my freezer anyone got any good ideas to try for that?

[WhiteBoyHatcher]

I don't know man. What kind of rig you got again? How big is the bird?

[DWags]

Haven't won anything but a Superbowl square in over 30 years but discovered I won a 17" Blackstone griddle through a raffle.  Supposed to be delivered next week.  Heard of Blackstone before but know little about them.   Looks like it might be fun to fart around with.  Anybody have one?  Break-in tips?

After 4 rounds of seasoning and two bottles of gas this thing is getting some color.  Will do two more rounds before meating it, hopefully this weekend.

I think I want one at my cottage. I wake up in the morning and the place is so small, if I turn on the stove or T.V. it wakes everyone up. So on cool mornings I'm up outside on the picnic table doing breakfast prep with a coffee. I could put that bad boy right on my picnic table and do hashbrowns and bacon and eggs. Let me know what it's like if you cook bacon and the grease drip.

[Robert J Sakimano]

Just ate some Corn Flakes.

[DWags]

Just ate some Corn Flakes.

You can't grill that shit.

[aualum06]

I don't know man. What kind of rig you got again? How big is the bird?

That's the thing I didn't really think through, I think unless I quarter the damn thing I'm not sure I can smoke it

[The Pantry]

After 4 rounds of seasoning and two bottles of gas this thing is getting some color.  Will do two more rounds before meating it, hopefully this weekend.

I think I want one at my cottage.  I wake up in the morning and the place is so small, if I turn on the stove or T.V. it wakes everyone up.  So on cool mornings I'm up outside on the picnic table doing breakfast prep with a coffee.  I could put that bad boy right on my picnic table and do hashbrowns and bacon and eggs.   Let me know what it's like if you cook bacon and the grease drip.

Did a test run this evening that turned out great.  Haven't done bacon yet but the drip tray is plenty big enough.  Lot of folks on the BBQ forum I hang at have Blackstones (and similar griddles) and love them.  Cool little cooking gadget.  Blackstone makes 22" and 36" multi-burner models too.

[aualum06]

Turkey will fit in the smoker

[WhiteBoyHatcher]

I smoked one of those links today to sample. They are hot. Very hot. Good fat content, garlic is strong, I think could have used a little more salt and black pepper. Very edible if you like hot stuff. We'll see who can brave it at the fair.

[The Pantry]

@WBH   Where do you get beef ribs and what do they usually cost?  Creekstone Farms has short ribs on sale.  Look very meaty, unlike most of the ribs I see around here.

[WhiteBoyHatcher]

Restaurant Depot. Also sometimes Bozek's has them but I think most of their meat is select.

If you can find entire slabs they will be pretty similar mass wise. However there is an end cut or something that is designated by a specific code. I don't know it offhand but I'll see if I can find it. Anyway, those are the "Dino" ribs that some of the top end BBQ joints serve in TX. Cooked they are almost as big as my forearm. The other ones still make for a nice 10-14 oz portion (each rib) after cooking once they pull away from the bones.

[The Pantry]

Think that's a good deal on the Creekstone's?

[WhiteBoyHatcher]

I'm not sure. I feel like Bozek's charged me about $7/lb. At RD I think I got 4 racks for around 80. Factor in shipping and it's pretty comparable.

Also beef ribs ain't easy to cook. Take them to probe tender and then take them another 20 degrees or so.

[The Pantry]

Were Bozek's & RD prime? Creekstone has free shipping with $100 order.

[WhiteBoyHatcher]

No definitely not. Like I said Bozek's probably Select I think (briskets are select usually). RD usually choice angus.

That said with smoking I'm not sure it matters a ton. I've smoked plenty of prime briskets and I don't see much difference in end product vs. choice angus.

Give it a run, what do you have to lose?

[The Pantry]

New place opened near work.  Lefty's Cheese Steak  Never heard of it before but they have 8 locations.  Got a 12" with provolone today.  Meat needed a little sea salt but other than that it was great.  Loaded with ribeye.  Co-workers got other sandwiches and liked them too.  Decent menu even featuring corned beef egg rolls.  

Could only eat half of it...still full.  Will have the other half later.

[aualum06]

Father's day project https://www.allrecipes.com/recipe/16984/turkey-in-a-smoker/

[WhiteBoyHatcher]

I'm trying to remember turkey tips.

I guess I would say wet or dry brine it, though I don't think it makes a huge HUGE difference. But you only cook a turkey so often and you minus well. Wet brining can be a pain but dry brining is fairly easy. Either way you want to make sure you give yourself 24 hours to have it rest, patted dry and uncovered in the fridge for optimal skin.

I typically smoke mine butterflied, which cuts down on the cooking time significantly. But if you don't have the surface area for that, I would say tie the legs, tuck the wings under the breasts, butter and herbs under the skin (yeah you have to pull it and stretch it and get your hands way in there) and keep aluminum foil or a moist cheesecloth handy so when the breast, drums and wings start to hit optimal color you can cover them to avoid blackening and splitting the skin. Shoot for 160 in the deepest part of the thigh, pull it and let it rest 20-30 minutes minimum before serving. GL.

[The Pantry]

Unless it's a fresh (unfucked with) turkey I don't bother brining them. The frozen ones are sorta pre-brined in whatever solution before packaging. Spatchcock is faster than whole. Like chickens, I do turkey hot and fast...400° to start. No water pan if your smoker has one.

Have said it before, pecan is my favorite wood for poultry. It doesn't over power and smells as great as cherry. Home Depot sells pecan chunks. Don't bother checking Lowes.

[WhiteBoyHatcher]

Yeah for sure don't brine it if it's pre-injected. Pretty much any supermarket turkey is injected.

[aualum06]

My dad raised this one and had it butchered. Have read mixed reviews on brining

[WhiteBoyHatcher]

Dry brine it. It's not difficult. It can't hurt.

[The Pantry]

My dad raised this one and had it butchered. Have read mixed reviews on brining

To each, his own. Soaked all my fresh turkeys and never been disappointed with the result.

[The Pantry]

Jet's Pizza offers cauliflower crust if you'd like a low-carb pizza.

Tried it this evening.  Not great, but not bad either.

[aualum06]

Okay this bird is probably about 16 pounds looking to have it done around 2 pm. What time should I start it ? 4 am?

[WhiteBoyHatcher]

Plan on 325 for about 3.5 hours to be safe. Turkeys don't take that long.

[aualum06]

Plan on 325 for about 3.5 hours to be safe. Turkeys don't take that long.

Even at 225 in the smoker?

[The Pantry]

Plan on 325 for about 3.5 hours to be safe. Turkeys don't take that long.

Even at 225 in the smoker?

You can do it low and slow if you want.  I prefer hot and fast, like 400+.  Got an internal temp monitor?  If your smoker has a water pan, don't use it.

edit to add: whole or spatchcocked?

[aualum06]

Whole and yeah I have a thermometer to stick in it

[WhiteBoyHatcher]

Plan on 325 for about 3.5 hours to be safe. Turkeys don't take that long.

Even at 225 in the smoker?

325. Temp isn't that important but watch for color. If you creep towards 400 it will get dark fast on the drums and top of the tits. Be ready to cover those parts with foil. Tuck the wings.

[The Pantry]

14-16 pounds. Planned on spatchcocking the bird but discovered my kitchen scissors weren't up to the task. Stuffed it with seasoned lemon and onion wedges then did it whole in the WSM sans water pan. Started around 400° and the grate temp was still around 350 when I took it off about 2 1/2 hours later. No foil during the cook. Slit the skin to tuck the wings in...gave it sort of a nipple effect after the cook. Pecan chunks.

[aualum06]

I'm gonna trust you guys on this higher heat shorter cook time. I know you know what your talking about

[aualum06]

Apparently uploading a picture isn't going to work right now

[aualum06]

Cooked about 99% of the way I wanted. The taste was excellent and different from a regular oven based turkey. Skin a little rubbery. I'd post a picture but it keeps failing on the upload.

[The Pantry]

Easy way to peel garlic

[tGreenWay]

Easy way to peel garlic

Not so fast...
https://skillet.lifehacker.com/that-viral-garlic-hack-doesnt-work-1835657749/amp

[aualum06]

Apparently my picture is gone lol

[steveschneider]

About to grill up some salmon and we got some diakon radishes from our CDs. Never had them before but we are going to try to roast them.

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