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#1921 |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: Phoenix, AZ
Casino cash: $660400
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Smoked some Chicken leg quarters and some St. Louis style ribs yesterday.
![]() ![]() I didn't have time to sit and fuss with a traditional smoker, so these were done using the sous vide method, 165 degrees for 14 hours for the ribs (two racks, or the time would've been closer to 12 hours) then 40 minutes on the smoker, and 3.5 hours for the chicken at 160 degrees, smoked for 40 minutes, with some applewood chunks. Would've smoked the corn as well, but mom and the GF aren't fans of smoked corn. Trick here is to drop the bags of meat into an ice bath for at least an hour after cooking to firm up the flesh. Otherwise if you go directly to the smoker it can be a little mushy sometimes. Then smoke at 250 until the internal temp hits at least 130. |
Posts: 31,414
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#1922 |
MVP
Join Date: Aug 2017
Location: Austin, Texas
Casino cash: $2960400
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What are you Smoking/Grilling/BBQ'ing this weekend?
smoked a 9 lb pork butt yesterday on by BGE...
![]() ![]() Last edited by RedRaider56; 07-05-2019 at 02:40 PM.. |
Posts: 6,427
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#1923 | |
Mammoth penis
Join Date: May 2006
Location: Springfield
Casino cash: $7284386
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Posts: 11,432
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#1924 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Smoked lamb shoulder at 250, wrapped at 165, and pulled at 198. Rested for 1 hour.
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Posts: 35,253
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#1925 | |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: Phoenix, AZ
Casino cash: $660400
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Quote:
Caveat: bearing in mind that I've only used the sous vide method for racks of ribs about a half-a-dozen times, my experience so far is that while smoke will penetrate to some degree into cooked meats, it's pretty mild compared to using a traditional wood/charcoal-fired smoker. The longest I've smoked a rack of ribs after sous vide is about 2.5 hours at around 200 degrees and it imparted a decent smokiness to the meat, but compared to what you can get from traditional smoking, it's about half the smokiness, IMO. I cheated with these two sets by adding about 15 drops of liquid smoke to the 'marinade' (not a true marinade; just mayo with the liquid smoke stirred in) before brushing it on and sealing in the bags. I use mayo because it doesn't really add any flavor and makes the rub stick to the meat more easily. During cooking it just melts off. If I were going to go without cheating I would've used about 225 degrees in the smoker and smoked the ribs for about 1.5-2 hours, or until the internal temp got up to 140 degrees max. And I would've used twice the wood chunks to produce as much smoke as possible. But the true advantage/benefit of sous vide is the relative simplicity (set it/forget it) and the fact that you literally can't over-cook meat. Oh, and that you tend to use less than half the marinade/rub/seasoning that you would traditionally. |
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Posts: 31,414
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#1926 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
Casino cash: $729356
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Posts: 41,409
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#1927 | |
MVP
Join Date: Aug 2017
Casino cash: $10000400
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I smoke first, then bathe, followed by another hour on grill to bark it up.
3-2-1 but longer in the bath. I get consistently great ribs but prefer to cook on smoker 100%. very little wrap time Quote:
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Posts: 13,669
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#1928 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#1929 |
Psycho Bag Of Squanch
Join Date: Sep 2001
Casino cash: $9594244
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What do you put in your potato salad?
__________________
“Education is a weapon whose effect depends on who holds it in his hands and at whom it is aimed.” Joseph Stalin |
Posts: 69,591
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#1930 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#1931 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
Casino cash: $1024734
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So I made some beef jerky on the pellet grill.
This is the recipe. https://www.traegergrills.com/recipe...red-beef-jerky I wasn’t optimistic, but we had some flank steak in the freezer from forever ago so I decided to give it a run. The big deal is I hate sandwiches and it was coming up on harvest time so I was hoping to eat some of this instead of snotty ass sandwiches. I ****ing hate sandwiches. Anyway, we (read:me. The wife warned me) were a little overzealous on the pepper. And we overcooked it - which is fine with me. I’d rather have dry jerky than greasy chewy jerky. When it got down to eating the stuff HOLY ****ING SHIT IT WAS GOOD. It was way better than I expected and had a ton more flavor than I was expecting. It was really amazing. Since I overdid the pepper I have to have a drink on hand but this stuff is really good. And not too intensive. Trimming that stupid flank steak was the hardest part. Goddamn this shit was good. I will definitely be doing this again soon. Like right after harvest. Beer I used was Boulevard wheat. Not a dark but did well surprisingly I could pick it out of the flavor profile. ![]() ![]() |
Posts: 57,552
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#1932 |
Fish are scared of me
Join Date: Nov 2001
Casino cash: $440477
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Gotta admit ,it looks great!
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Posts: 40,721
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#1933 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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Posts: 22,258
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#1934 |
Mammoth penis
Join Date: May 2006
Location: Springfield
Casino cash: $7284386
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Heh, I've done at least 50 packers...this will actually be the first time I've ever done just a flat. It was an impulse purchase, it looked great behind the butcher's glass, was on sale and I will have plenty of space for it with my beef ribs.
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Posts: 11,432
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#1935 |
In Search of a Life
Join Date: Mar 2006
Casino cash: $3659900
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Just flats are hard to keep from being dry and shitty. I'd inject it to keep it from drying out or something.
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Posts: 22,258
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