The Grill and BBQ thread

#151
#151
Dickel#12Vol said:
What is that bacon wrapped around?
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Chicken tenderloins , I also wrap bacon around scallops, giant shrimp, cheap cuts of beef, vegetables, pork tenderloin chunks, and hotdogs! Try wrapping bacon around chunks of onion it's amazing, and I wrap deer meat as well as duck and dove breast, haven't tried bacon wrapped rabbit or squirrel but it's on the menu when my buddy's hound ain't so lame.
 
#154
#154
had trouble regulating the heat. got too hot. I closed some vents, then it got too cold. Ribs ended up getting overcooked... :mad:
 
#156
#156
golfballs said:
had trouble regulating the heat. got too hot. I closed some vents, then it got too cold. Ribs ended up getting overcooked... :mad:
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Your gonna have some uh-oh's when you learn on real coals. Lord knows I've had my share. Keep with it and learn your lessons and it will pay off. :thumbsup:
 
#157
#157
golfballs said:
had trouble regulating the heat. got too hot. I closed some vents, then it got too cold. Ribs ended up getting overcooked... :mad:
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If you have your smoker placed where there is a breeze you may need to move it or hang a tarp to keep the wind off of grill.
 
#158
#158
Gramps said:
If you have your smoker placed where there is a breeze you may need to move it or hang a tarp to keep the wind off of grill.
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good call. I was reading that the metal in smoker I have is relatively thin, so it's susceptible to the surrounding environment
 
#159
#159
Gramps said:
If you have your smoker placed where there is a breeze you may need to move it or hang a tarp to keep the wind off of grill.
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I pull mine under the protected porch once I close the lid. It certainly helps keep the temp stable.
 
#160
#160
Last week I smoked a pork butt and the recipe I was following said to smoke until temp hits 190. It took FOREVER. When it finally came off it seemed too dry.

Regular pork just needs to be cooked to 140 to be safe to eat. Why such a high temp for pulled pork?

I've seen some who smoke theirs until temp hits 170.

Thoughts?
 
#161
#161
golfballs said:
Last week I smoked a pork butt and the recipe I was following said to smoke until temp hits 190. It took FOREVER. When it finally came off it seemed too dry.

Regular pork just needs to be cooked to 140 to be safe to eat. Why such a high temp for pulled pork?

I've seen some who smoke theirs until temp hits 170.

Thoughts?
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Ya 190 is really high. That's charred. Pork is so much safer than when our parents were young. My dad and mom always over cooked pork. Cook to 145 on the grill and you'll be eating delicious tender meat.
 
#162
#162
golfballs said:
Last week I smoked a pork butt and the recipe I was following said to smoke until temp hits 190. It took FOREVER. When it finally came off it seemed too dry.

Regular pork just needs to be cooked to 140 to be safe to eat. Why such a high temp for pulled pork?

I've seen some who smoke theirs until temp hits 170.

Thoughts?
Click to expand...

190 is about right for pulled pork. It's not about saftey, but in the breakdown of the fibers and collagen. If it is drying out you may be cooking too high/fast. Target cooking temp is ~225-250°. Also the meat takes most of the smoke flavor in the first 2-3 hours. Depending on size smoke it unwrapped for the 1st 2-3 hours, then wrap it in foil (a large aluminium turkey pan and covering with foil works well), and then cook unwrapped the last hour or so to finish the bark.
 
#163
#163
golfballs said:
Last week I smoked a pork butt and the recipe I was following said to smoke until temp hits 190. It took FOREVER. When it finally came off it seemed too dry.

Regular pork just needs to be cooked to 140 to be safe to eat. Why such a high temp for pulled pork?

I've seen some who smoke theirs until temp hits 170.

Thoughts?
Click to expand...

Seeing as this is a hobby of mine here is the skinny. Pork is safe to eat past about 145 usually in every instance. Butt meat comes from the shoulder of the pig. Usually there are two cuts. The upper Boston cut and the lower picnic cut. I prefer the Boston myself as it is more traditional and not as hammy tasting. Folklore states they are called butts as when they were originally packed back in the day, they were packed into the butt of the barrel.

Regardless of the cut, I always smoke mine to 203. Shoulder has a lot of fat and interconnected tissues in it that virtually melt out and make pulling it substantially easier at temps above 190. The high temps also allow for an amazing amount of the cherished bark to form on it. Yes it does take a while usually about 10 hours or so. If you want it to go faster wrap the meat tightly in foil once it hits about 155 to help power it through the dreaded stall. Just be sure to remove the foil for the last little bit to let the bark firm up again.

Again nothing wrong at all eating it at a lower temp just expect less bark and to probably have to slice it with a knife to serve. Pulling at that temp would be tough even with bear claws.
 
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#164
#164
chatsworth_vol said:
190 is about right for pulled pork. It's not about saftey, but in the breakdown of the fibers and collagen. If it is drying out you may be cooking too high/fast. Target cooking temp is ~225-250°. Also the meat takes most of the smoke flavor in the first 2-3 hours. Depending on size smoke it unwrapped for the 1st 2-3 hours, then wrap it in foil (a large aluminium turkey pan and covering with foil works well), and then cook unwrapped the last hour or so to finish the bark.
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Thanks. Last week I cooked it at 275. This week the smokers been ~225.

I just need to have it done by 7 tonight. Right now it's been on for 3.5 hours and the temp of the meat is 150. I read some finish it wrapped in the oven at 300 until it hits 200.
 
#165
#165
MSME Vol said:
Seeing as this is a hobby of mine here is the skinny. Pork is safe to eat past about 145 usually in every instance. Butt meat comes from the shoulder of the pig. Usually there are two cuts. The upper Boston cut and the lower picnic cut. I prefer the Boston myself as it is more traditional and not as hammy tasting. Folklore states they are called butts as when they were originally packed back in the day, they were packed into the butt of the barrel.

Regardless of the cut, I always smoke mine to 203. Shoulder has a lot of fat and interconnected tissues in it that virtually melt out and make pulling it substantially easier at temps above 190. The high temps also allow for an amazing amount of the cherished bark to form on it. Yes it does take a while usually about 10 hours or so. If you want it to go faster wrap the meat tightly in foil once it hits about 155 to help power it through the dreaded stall. Just be sure to remove the foil for the last little bit to let the bark firm up again.

Again nothing wrong at all eating it at a lower temp just expect less bark and to probably have to slice it with a knife to serve. Pulling at that temp would be tough even with bear claws.
Click to expand...

Thanks!
 
#167
#167
MSME Vol said:
Seeing as this is a hobby of mine here is the skinny. Pork is safe to eat past about 145 usually in every instance. Butt meat comes from the shoulder of the pig. Usually there are two cuts. The upper Boston cut and the lower picnic cut. I prefer the Boston myself as it is more traditional and not as hammy tasting. Folklore states they are called butts as when they were originally packed back in the day, they were packed into the butt of the barrel.

Regardless of the cut, I always smoke mine to 203. Shoulder has a lot of fat and interconnected tissues in it that virtually melt out and make pulling it substantially easier at temps above 190. The high temps also allow for an amazing amount of the cherished bark to form on it. Yes it does take a while usually about 10 hours or so. If you want it to go faster wrap the meat tightly in foil once it hits about 155 to help power it through the dreaded stall. Just be sure to remove the foil for the last little bit to let the bark firm up again.

Again nothing wrong at all eating it at a lower temp just expect less bark and to probably have to slice it with a knife to serve. Pulling at that temp would be tough even with bear claws.
Click to expand...

All this. Very accurate.
 
#168
#168
golfballs said:
Thanks. Last week I cooked it at 275. This week the smokers been ~225.

I just need to have it done by 7 tonight. Right now it's been on for 3.5 hours and the temp of the meat is 150. I read some finish it wrapped in the oven at 300 until it hits 200.
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Hey GB do you mop... Here's a pic of the shoulders I did a couple weeks ago. If you take it to 175-180 then wrap in foil,put it back own till it hit 200-205 the let it rest in a cooler for at least an hour it will fall apart
 

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#174
#174
vols72 said:
Hey GB do you mop... Here's a pic of the shoulders I did a couple weeks ago. If you take it to 175-180 then wrap in foil,put it back own till it hit 200-205 the let it rest in a cooler for at least an hour it will fall apart
Click to expand...

I use a spray bottle of peach nectar and apple juice
 
#175
#175
VOLFREAK11 said:
We got an older small smoker not to long ago and me and some buddys are talking about using it a lot out by the pool this summer. So some tips would be greatly appreciated. And were all 17-19 so we don't have a great budget.
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get a dual probe thermometer,that is the key,keep the cooking temp to around 225,I think mine coat around 50 bucks

you can collect some hickory,oak , apple or other fruit trees to cut down on charcoal and wood chip cost and it tastes a lot better too

and get a charcoal chimney and don't use the instant light,you can taste the starter fluid

I do use charcoal to start a wood smoke


pick up seasoning a little at a time, I like the following spices

Tony Chachere's original is good,comes in a big can too :) lot's of different spices in it

I have some Uncle Henrys Pecan seasoning that i really like,but I had to order that

Paprika

Chili powder

Onion powder

Mustard powder

Garlic powder , I'm not a big fan of garlic,usually

and don't forget Salt and Ground Black Pepper

I like some Brown sugar too,but sugar can be black looking,but it doesn't bother me :)

and there is all sorts of different types of BBQ seasoning

to do a good dry rub,if the meat is frozen,I set it out long enough to thaw a little and let it sit for 2 days in the fridge, with a dry rub and the reapply again,it takes 4 or 5 days to thaw a Turkey or a ham

with small pieces of chicken,like thighs,I cook em to 140 degrees ,then wrap em in foil with a pat of butter,to keep em from drying out

remember to peel the silver skin off of ribs,before you put em in your smoker

I'll post some links later

making your own rub is a lot of fun,I mix it up in a butter bowl and just snap the lid on and give it all a good shake,be sure to mix enough for the 2nd application too

and don't be afraid to finish it off in the oven,if your fighting the done temperature either,I still have to do that at times,especially if i misjudge and it gets late at night :)

and be sure and clean that smoker out,since it is used and you may not know what has been put in it,just to be safe


damn rambled on didn't I ? :crazy:
 
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