Ceramic diffuse plate? Did that go under the flux capacitor? Sounds like you're not quite getting to 1.21 gigawatts.
Smoking & Grilling Thread-2015 Edition
- Thread starter buckethead1978
- Start date
I don't use an egg, but I agree. No way your dome temp is actually 230 if it is taking you that long to bring meat up to temp. That, or your meat is frozen.
That's awesome....Paella is unreal, never would have thought to make it on the Egg, or make it at all.
It's pretty authentic to the original, being that it's truly replicating the cooking process of open wood coal fire like the Spaniards do.
Mind you, I'm no food stylist so ignore my pea distribution.
^ for those who don't dare grace the D.
The peeps that use a wok on the egg swear by it. Really common over on egghead. I've never done it. Paella is ridiculous though. Level of difficulty? Time?
BGE sells a Paella pan accessory. I saw the pan buying lump charcoal, bought it and looked up recipe.
Finding Bombo rice is toughest feat... I subbed organic arborio rice.
Next finding decent premade fish stock and real chorizo. I found both.
Level of difficulty is easy. Prep time chopping takes 20 minutes.
Bringing Egg up to a nice 400 is equalled during concurrent chopping session. It is the anti- risotto because you do not stir and want a crusty, near-burned bottom layer of rice.
50 minute cook time.
Super restaurant quality food as long as you use fresh seafood. My son hates mussels so I added more clams, scallops and shrimp. Next time I'm doing octopus add.
I also subbed and seeded Roma tomatoes instead of cherry tomatoes as I didn't want it to be too watery.
Here's recipe I used.
http://www.biggreenegg.com/features/grilled-paella-with-shellfish-chicken/
Finding Bombo rice is toughest feat... I subbed organic arborio rice.
Next finding decent premade fish stock and real chorizo. I found both.
Level of difficulty is easy. Prep time chopping takes 20 minutes.
Bringing Egg up to a nice 400 is equalled during concurrent chopping session. It is the anti- risotto because you do not stir and want a crusty, near-burned bottom layer of rice.
50 minute cook time.
Super restaurant quality food as long as you use fresh seafood. My son hates mussels so I added more clams, scallops and shrimp. Next time I'm doing octopus add.
I also subbed and seeded Roma tomatoes instead of cherry tomatoes as I didn't want it to be too watery.
Here's recipe I used.
http://www.biggreenegg.com/features/grilled-paella-with-shellfish-chicken/
Does anyone inject their butts? (lol)
I never have, but I'm smoking one for Father's Day this weekend and thought I'd mix it up a little. Does it really do anything for you? I'm thinking of mixing some rub in with apple juice and injecting that. Any favorite injections (if they even make a difference)?
I never have, but I'm smoking one for Father's Day this weekend and thought I'd mix it up a little. Does it really do anything for you? I'm thinking of mixing some rub in with apple juice and injecting that. Any favorite injections (if they even make a difference)?
Seems pointless from most everything I've read...but then again, a big chunk of those Pitt masters do it.
Seems more of a 'fun' thing to do more than anything. When it comes to long cooks, I'm all for anything that makes it a bit more interesting...Injecting (although I've never done it), Spritzing, etc, etc. All pretty much unnecessary, but makes me feel pretty cool & like I have something to do other than just wait 8 (err, 22) hours.
Seems more of a 'fun' thing to do more than anything. When it comes to long cooks, I'm all for anything that makes it a bit more interesting...Injecting (although I've never done it), Spritzing, etc, etc. All pretty much unnecessary, but makes me feel pretty cool & like I have something to do other than just wait 8 (err, 22) hours.
Butts and poultry I can kind of understand injecting although I think both stand up fine without, briskets is where I get offended. I personally don't inject anything but I like the taste of meat and not apple juice garlic infused au jus.
I have and couldn't tell a difference. Seems like a fair amount just runs back out. Pulled pork has so much flavor anyways I don't think it's worth unless you were in a competetion.
Has anyone found that if you inject your butts when using the atomic ceramic diffuser module that it adds a day or two to cooking times?
I think dude just got drunk on the bourbon and lost track of days. Hell probably did not even have a fire for a day or so. No way, IDGAF if the fire was only 180, it would take that long, on a damn $19.99 broke *** Aussie. (which I had one and loved)
Good lord. I'm glad I could provide this much material.
Only problem with the igrill2 is the Bluetooth range could be bigger, otherwise it's very handy for 40/50hr cooks.
Only problem with the igrill2 is the Bluetooth range could be bigger, otherwise it's very handy for 40/50hr cooks.
Going to smoke a couple of butts for a boating day with three other couples. I don't want to eat cold pork sandwiches Sat. so I'm thinking about starting them around midnight Fri.
Should be exciting. I'll keep you posted.
Should be exciting. I'll keep you posted.
Putting 3 on tomorrow at midnight got a 7p serve time Saturday. Haven't done a pork butt in ages.
Housewarmings is selling some quality lump these days.
Housewarmings is selling some quality lump these days.
I'm going to shoot for around a 10 hour cook. Did that last time and it was actually better than what I previously thought was good.
Bought that one at Boone's in Btown. Didn't know if the difference was due to cooking method or meat quality. I usually go for the four pounders and take around 6 hours.
One of these comes from a friend who bought it at a small country store. The other is from Boones. The butt I bought has a bone and the other does not.
I'm interested to see if there is any noticeable difference.
Bought that one at Boone's in Btown. Didn't know if the difference was due to cooking method or meat quality. I usually go for the four pounders and take around 6 hours.
One of these comes from a friend who bought it at a small country store. The other is from Boones. The butt I bought has a bone and the other does not.
I'm interested to see if there is any noticeable difference.
Against my better judgment in going to wrap after it gets to 160. At that point I'm going to decide if I need to kick it up 50-100 degrees or let it roll.
DrX suggests pulling the butt and putting on the oven after 6 hours. False.
DrX suggests pulling the butt and putting on the oven after 6 hours. False.
^ if you got a water pan in there, no need to wrap especially in an egg. I like my bark with a crustiness around it, wrapping in foil kills that. Wrap in butcher paper if you do so.
I'd also not crank heat past 265.
I'd also not crank heat past 265.
Picked up a double pack of butt from Costco along with a 9 lb Prime brisket.
As of right now, I am thinking about putting 1 of the pork butts on the Weber grill. I have only used the WSM for smoking and this will be my first time using the grill for smoking.
The brisket and the other butt will go on the Smoky Mountain. First time doing brisket so it is more of an experiment as opposed to the main meat dish. The pork is so easy that I don't really worry about it.
Looking like I might not start cooking until 1-2am
As of right now, I am thinking about putting 1 of the pork butts on the Weber grill. I have only used the WSM for smoking and this will be my first time using the grill for smoking.
The brisket and the other butt will go on the Smoky Mountain. First time doing brisket so it is more of an experiment as opposed to the main meat dish. The pork is so easy that I don't really worry about it.
Looking like I might not start cooking until 1-2am
Exact same plan here. was fixing to post the same thing. Doing a brisket for the first time, not the main dish. Putting on at midnight, staying up with it the first two hours for ample wood chips , first couple hours is key. 1 7 pound butt, and 3 slabs of St. Louis style ribs for main event. Also, smoking the baked beans in the smoker, will also have oven cooked just in case. MIL is so damn finicky with smoked food.
I've been wrapping my shoulders and then taking out of the foil for the last bit to let the bark crisp back up with good results.
I've never had success. Not going to do it. 250 for 10-14 hours with dizzy dust and pecan wood. That's the plan.
I bought actual dizzy dust for this one. I think DP keeps those pretty well guarded. As for the other common spices or rubs I just google them.
The one I use most is a typical fajita seasoning I put on skirt steak for tacos.
Also went ahead and picked up a Ivation, probably long overdue.
The one I use most is a typical fajita seasoning I put on skirt steak for tacos.
Also went ahead and picked up a Ivation, probably long overdue.
Get a business membership. I'm sure you all need paper towels, toilet paper, and vending items at the office
I actually like the Memphis Dust that the guy on amazingribs.com has. I used it for ribs / butts and chops, really good. You have everything it calls for at home all ready, except maybe the Rosemary, make sure to get grinded not sticks, do not leave out the Rosemary, it is great with it, I added a little cayenne the second time I mixed it.
City is great for business meals and quick bulk orders for parties. I would suggest others if its just for you.
Just got back from Btown where I stopped into a little bbq shack next to NCHS. Talked to the old dude that does the smoking. He says he wraps his butts and briskets for nearly the entire cook.
I asked him if he got a good bark that way and he said he's been doing it that way for 40 years and hasn't had any complaints. Said he gives them smoke for about 10 to 15 minutes, because that's all you need, then he wraps em and forgets em.
Cooks them at around 300. Puts a 14 lb packer on at around 8 at night and takes it off at 5:30 the next morning. Did say he cuts the flat from the point and cooks them separately.
Guess I'll have to try it sometime.
I asked him if he got a good bark that way and he said he's been doing it that way for 40 years and hasn't had any complaints. Said he gives them smoke for about 10 to 15 minutes, because that's all you need, then he wraps em and forgets em.
Cooks them at around 300. Puts a 14 lb packer on at around 8 at night and takes it off at 5:30 the next morning. Did say he cuts the flat from the point and cooks them separately.
Guess I'll have to try it sometime.
My best results, either brisket or pork shoulder was cooking them extra low at around 225-245 max. I found, especially the pork, that when wrapped or brought up to 275 the fat rendered differently and didn't have that creamy fatty taste when finished.
I also have the butcher (always) debone & twine the pork shoulder because I find the shoulder blade bone imparts a very gamey flavor.
I also have the butcher (always) debone & twine the pork shoulder because I find the shoulder blade bone imparts a very gamey flavor.
I've always heard you don't get much smoke intake beyond 4 hours. I've also heard no matter what, smoke doesn't penetrate beyond a couple of inches. So in pulled pork the pervasive smoke flavor throughout comes from pulling it and the outside parts milling with the internal parts the smoke doesn't reach.