Has anyone drank too much and forgot about their cook? I was doing a chinese roasted pork, but with beef during the snow storm. Everything was going well until it was getting cold and late and decided I need to pull the meat from the smoker. I was going to be up for a few more hours so I threw it in the oven at 250. Well, I went to bed and forgot about it. I must have turned the oven off because the oven wan't on in the morning and it wasn't totally F'd. However, I ended up with a jerky like meat that I softened after soaking in beef broth for a day after slicing thin. I'm mixed because it is actually good and tender, but not juicy. I have to stop making this mistake.

We've all done shit like that.I think my favorite story was the guy who was resting his first brisket
He checked the temp after it had been off the smoker for awhile and it was reading 150 so he pull it back in the smoker to bring temp back up to 195.Brisket was a little dry!

Bet he never did that again.

I worked in a place the Chef forgot to turn on the oven for Dinner we were going to serve Prime rib.Doh
no it wasnt me.

I made the Johnny Trigg recipe today with rib tickler clone rub. It was the best I've made yet. Very sweet, I found it is the absolutely perfect match to an ice cold Budweiser. Never have I found a better match with a beer. Back and forth while I ate.

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How's the price of Lump Charcoal everywhere? Here in New Zealand the price has doubled in the last 6 month's
A 10kg bag was $35 now $70 20kg was $60 now $120.

Not sure what they have for hardwoods in Aussyland, but I would consider making my own at those prices...

Get a 55 gallon drum, put a grate at the bottom, get a fire going under it, then throw in smallish chunks of whatever your heart desires...once the fire is good and going, and there isn't any volotile wood left, say after an hour or so, put the lid on it, and seal her up tight. Wait a day, and Voila! Lump charcoal!

10kg is $14 at Menards

But sometimes ACE has it for $8 in the spring

I use to buy my two/20#bags of Kingsford charcoal at Home Depot on Memorial Day and Labor Day fo $9.60
Now I get it at Sam 's two/$20. I would only buy charcoal twice a year as there was no limits back then.The good old days

Lump Charcoal you can choke off, then re-light it another day (especially on egg type grills with a gasket around the lid)

So on many shorter cooks, you can use it twice and save some coin.

(although sometimes you get a junker bag with mostly smaller lumps, those are obviously worthless for re-lighting )

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36 hour cook

Finished on grill instead of oven, but otherwise:

36 hours in cooler to hold in heat

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It hasn't changed much here in Missouri, but my favorite brand, Rockwood, is made locally. We have lots of forest in MO.

I made that same recipe last week it was great. The leftover meat was good even cold out of the fridge.

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I’m a huge fan of sous vide. It’s my go to for filets. Took a bit of experimenting to get the process down, mainly around adding enough spices prior to vacuum sealing the meat. Now, yuuuuuummmmmm!
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The sauce really made that meal, amazing

Once the weather gets nice enough to work outside, I'm going to be installing this into my traeger.

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Smart man!

My cousin had 2 Traegers he garbage picked, and wanted to come over and use my TIG to convert them into offset smokers.

I told him that all those Traeger, Pitboss, Pigman, Z-grill, Campchef, Smokeshak and whatnot have the exact same guts and can be rebuilt with all the modern blutooth and wifi PID controllers. Alibaba sells the entire kit for under $200

Like an idiot, he ordered 2 of the entire pellet hopper/auger/controller rather than just the kit of internal parts, but it was still cheaper than anything on Treagers site.

When we took them apart, one of the Traegers only needed the sheer pin that connects the auger to the motor (10 cent part, lol), the other was a complete wipe out with fried circuit board (motor and hotrod still good)

Got them both working (with lots of new parts left over), and he sold them both on CL for some nice coin!

Don't throw these things out guys, rebuild them into current technology

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I’ll have to make the sauce next time. We ate it with cooked mushrooms.

Cabelas has pretty good deal right now on Kamado Joe XL Lump Charcoal

https://www.cabelas.com/shop/en/kamado-joe-big-block-xl-lump-charcoal

You've got to spend $50 for free shipping, but this is nice for an off-season price @$20

This is the good stuff where you can choke it off, then re-light another day.

(Bass Pro Shop's computers have matched the price https://www.basspro.com/shop/en/kamado-joe-big-block-xl-lump-charcoal )

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I just got a Sous Vide and my first cook was 10 lbs of skin-on/bone-in yard bird thighs, legs, and potatos. My family thought it was the best BBQ or chicken in general that I had made in a long time. It was so juicy.

My method was to rub and bag the chicken. Put it in the hot tub for whatever temp the internet said and bathed for an hour. I got a floater so I threw in my rib rack, which did the trick of keeping the bags submerged. I don't have pictures, but after pulling the chicken out of the bath I get it on the grill to get a nice sear. I don't sauce because most of my family doesn't like BBQ sauce (sacrilege, I know).

For potatoes I added onion, salt, pepper, and garlic powder. I then cooked on the grill in a CI skillet. I forgot to take a picture until after dinner, so those where just the leftovers.

I see so much potential in the SV. This allows for planning and if I pre-cook my meat I can then smoke or sear in a much shorter time on the day we need to eat. I'm terrible at getting up early enough to start the smoker and this will help.

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Cool rig in Maui.

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SV does not stop the absorption of smoke.

The smoke ring stops growing @ 170*F, but you never would SV it that high. Even a large SV Brisket is 36 hours @ 155*F

Plop the SVed brisket in the smoker for 3 hours to give you some bark - it's foolproof, takes more time, but you'll never get a dry brisket

I was reading an article by a guy Kenji last night. I heard he was an authority on SV. Like Vid said, it will absorb smoke after the bath, but uncooked meat does absorb better. He said the major difference is you won't get a smoke ring. The smoke ring isn't actually caused by the smoke, but rather the environmental conditions of the long and slow cooking process. It can somewhat be added using pink salt in the rub

I’ve always read poultry mainly takes on smoke in the early stage of the cook.I’ll add a single chunk of hickory when I do my 4# Butterball Turkey breast for lunch meat.
Boars Head $12.99 per lb
Turkey breast on Weber kettle $2.85 per lb.

Sour Dough Pan Pizza

1 left over Sour Dough bread ball
1 left over Little Caesars crazy sauce
freshly sliced pepperoni
1/4 cup sun dried tomatoes, finely chopped
1/4 cup fried bacon cut into bits
2/3 cup grated mozzarella cheese
1/3 cup grated Munster cheese

Fire grill up to 500*f

Grease cast iron skillet with high temp oil (coconut oil from popcorn machine is perfect), preheat skillet on grill

Flatten out dough ball with rolling pin (or toss if you know how).

Place dough in hot skillet, place on grill for 4 minutes to pre-bake

Pull crust from pan, return skillet to grill to keep hot.

Pour entire cup of crazy sauce- spread with back of spoon, sprinkle in tomato bits

Put down cheese, but reserve 10%

Put down other toppings

Return crust to hot skillet

Put remaining cheese along edge of pan to caramelize

Grill for another 5 minutes or until cheese melts.

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I don't know a better place to post his question. Has anyone tried using pinballs to weigh down their Sous Vide? I might try vacuum sealing some to load into a bag. I've had problems with SV floaters.

Pinballs would probably rust

Glass marbles would be better, everyone uses them as pie weights in the oven; so you probably already have them in the kitchen

Never had that problem myself, my tank came with metal grids to put above the bag to keep it submerged.

Most Krogers have this Z-grills Pellet Grill/Smoker (same guts and mech as Trager) on clearance in the stores for $149

If they have to ship it to your store, it's $400, so see if you can input some different zip codes and find one in stock....

https://www.kroger.com/p/z-grills-zpg-5502h-8-in-1-bbq-pellet-grill-smoker-w-digital-temp-control-black/0085000983375

Screenshot 2022-03-19 at 09-14-42 Kroger - Z GRILLS ZPG-5502H 8 in 1 BBQ Pellet Grill Smoker w_ Digital Temp Control Black 1 Pie

Yeah, my 16L Anova container also has the top grid, but if I only have a few things I don't want to fill it all the way up. I figured out the perfect weights. Researching pie weights, which aren't that heavy, I found glass fermentation weights. They are food safe and weigh almost half a pound each; perfect. Plus, not to pricey compared to the Sous Vide branded weights.

https://www.amazon.com/dp/B09CV4SGB9

Edit: added pic of BBQ from St. Patty's day just because we all like pics.

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How did I miss this post? That is cool indeed.

Smoked this loin yesterday. It turned out beautifully.

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Yum beef ribs.
I wrapped these up to let them rest only to find out my wife cut right into them as soon as I turned my back

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How long, what temp? that looks awesome.

She is a machine.

Thanks for reminding me

Those look so good. I'm looking at my crappy sandwich sitting on my desk wishing I had that.

Thanks, I used 2 of them to make a huge batch of fried rice. Eating it for my lunch this week. I love fried rice.

What are yall smoking today.Time to fire up.Im not using mine but am wondering if anyone else could share their photos.

Just picked up a pit boss XL pellet smoker. St. Louis style ribs for the inaugural smoke. All in all they turned out ok, it's ridiculously windy here in Iowa this week which of course threw my temp out of wack so I really had to babysit it. But I knew the first few times using it would be a bit of a learning curve. I guess i'll just have to smoke a bunch of different types of meat on this thing to dial it in.
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I am trying to find a good set or single thermometer for my smoker,anyone using something besides drip pans that came with the smoker to help keep clean.Any ideas

I will try this for a change up

Let us know how it holds up. I came really close to getting one last week but it had bad reviews about rusting.

this style smoker for a change up

I use bulk foil pans from Sam's Club in my smoker. I wrap my water pan in foil as well, but it still can get nasty.