The Official What's Cooking Thread [Food Porn]
- mr x
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Re: The Official What's Cooking Thread [Food Porn]
I haven't used that piece of gear before, but it looks like you're on the right track. From what I see there, I don't think you have enough chips on. I generally hit the meat right at the beginning, with probably around 30-45 minutes of smoke for ribs.
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- Jimmy
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Re: The Official What's Cooking Thread [Food Porn]
mr x wrote:I haven't used that piece of gear before, but it looks like you're on the right track. From what I see there, I don't think you have enough chips on. I generally hit the meat right at the beginning, with probably around 30-45 minutes of smoke for ribs.
So you don't smoke it the whole time? Right now temp is at 140 degrees, I should probably be higher than that shouldn't I?
Edit: Nevermind. I just realized my new wireless thermometer was set on Celsius instead of Fahrenheit..Guess I better cool er down!
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Re: The Official What's Cooking Thread [Food Porn]
No, don't smoke the whole way through. And AFAIAC, with ribs being so thin, they can get oversmoked easily. So I only shoot for a good heavy blast of smoke for around 30 minutes.
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Re: The Official What's Cooking Thread [Food Porn]
I dumped the rest of my chips on and they lasted for about 30 min like you said. I'm still having a hard time keeping the temp down though. I have the bottom vents closed all the way and it's been hanging at about 260..mr x wrote:No, don't smoke the whole way through. And AFAIAC, with ribs being so thin, they can get oversmoked easily. So I only shoot for a good heavy blast of smoke for around 30 minutes.
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Re: The Official What's Cooking Thread [Food Porn]
That's ok, anything under 275f should do the trick. It's a bit about learning how to build a fire as well. I have found that if I need to have something foolproof and quick while I'm busy doing other stuff, the better quality Nature's Grilling briquettes burn at a lower temp than the lump.
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Re: The Official What's Cooking Thread [Food Porn]
The ribs turned out pretty good. I had some pork back ribs and some of the sobeys marrow soup bones. I wasn't really a fan of the soup bones, but it might have just been the package I picked up.
Now I need to figure out what to make next
Oh..and the skewers weren't cooked enough. I threw them on too late and ran out of heat, lol
Now I need to figure out what to make next
Oh..and the skewers weren't cooked enough. I threw them on too late and ran out of heat, lol
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- mr x
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Re: The Official What's Cooking Thread [Food Porn]
Those ribs look awesome.
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Re: The Official What's Cooking Thread [Food Porn]
Maybe you guys need something like this:
http://tvwbb.com/eve/forums/a/tpc/f/927 ... 7691098906.
http://tvwbb.com/eve/forums/a/tpc/f/927 ... 7691098906.
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Re: The Official What's Cooking Thread [Food Porn]
Look's awesome man, real good for a first go I 'd say!!
Any brand of briquette will burn lower temp than lump charcoal and they will burn longer and provide more steady even heat. All things important in a little kettle like that.
Did you soak your wood chips? If not I'd recommend it otherwise they will have a tendency to flare up and disappear too fast. Also there's no such thing as over-smoking ribs so don't listen to that foolish crack-head I generally hammer the fist-sized chunks of wood to them for the entire cook, sometimes 5 or 6 hrs at 200F, they're wicked good. Generally you may want to add more wood about once every hour, charcoal as needed depending on whether it's lump or briquette but for most things, especially low and slow cooking briquettes are the way to fly.
As for the marrow soup bones... they cut them off the prime rib to cut ribeye steaks so one end of the loin is wider than the other, the racks are thick and meaty on one end and the other end they can get thin but still decent, you must have got some of the thin ones if you didn't like them because of the amount of meat on them. My store cuts them usually in 4 bone chunks and the big fat meaty ones cost about $5 or a little more. Last night I grilled two more racks of them, packages were $3 and $3.50 each, 325F for just under 3 hrs and they were unbelievably good even though they didn't have as much meat on them. I don't care for them nearly as much when Q'd low n slow.
Any brand of briquette will burn lower temp than lump charcoal and they will burn longer and provide more steady even heat. All things important in a little kettle like that.
Did you soak your wood chips? If not I'd recommend it otherwise they will have a tendency to flare up and disappear too fast. Also there's no such thing as over-smoking ribs so don't listen to that foolish crack-head I generally hammer the fist-sized chunks of wood to them for the entire cook, sometimes 5 or 6 hrs at 200F, they're wicked good. Generally you may want to add more wood about once every hour, charcoal as needed depending on whether it's lump or briquette but for most things, especially low and slow cooking briquettes are the way to fly.
As for the marrow soup bones... they cut them off the prime rib to cut ribeye steaks so one end of the loin is wider than the other, the racks are thick and meaty on one end and the other end they can get thin but still decent, you must have got some of the thin ones if you didn't like them because of the amount of meat on them. My store cuts them usually in 4 bone chunks and the big fat meaty ones cost about $5 or a little more. Last night I grilled two more racks of them, packages were $3 and $3.50 each, 325F for just under 3 hrs and they were unbelievably good even though they didn't have as much meat on them. I don't care for them nearly as much when Q'd low n slow.
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Re: The Official What's Cooking Thread [Food Porn]
I did soak my wood chips for about 30 or 45 min, and they lasted about that long on the grill once I added all of them (about 2 or 3 cups). The ribs I got were nice and thick, it was just that they were mostly fat and other shit without much meat..they looked pretty meaty when they came off the grill though!NASH wrote:Look's awesome man, real good for a first go I 'd say!!
Any brand of briquette will burn lower temp than lump charcoal and they will burn longer and provide more steady even heat. All things important in a little kettle like that.
Did you soak your wood chips? If not I'd recommend it otherwise they will have a tendency to flare up and disappear too fast. Also there's no such thing as over-smoking ribs so don't listen to that foolish crack-head I generally hammer the fist-sized chunks of wood to them for the entire cook, sometimes 5 or 6 hrs at 200F, they're wicked good. Generally you may want to add more wood about once every hour, charcoal as needed depending on whether it's lump or briquette but for most things, especially low and slow cooking briquettes are the way to fly.
As for the marrow soup bones... they cut them off the prime rib to cut ribeye steaks so one end of the loin is wider than the other, the racks are thick and meaty on one end and the other end they can get thin but still decent, you must have got some of the thin ones if you didn't like them because of the amount of meat on them. My store cuts them usually in 4 bone chunks and the big fat meaty ones cost about $5 or a little more. Last night I grilled two more racks of them, packages were $3 and $3.50 each, 325F for just under 3 hrs and they were unbelievably good even though they didn't have as much meat on them. I don't care for them nearly as much when Q'd low n slow.
Today I am going to try a bacon wrapped, beer & butter injected pork loin...will update with progress pics
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Re: The Official What's Cooking Thread [Food Porn]
This crackhead likes his ribs with a touch of smoke, not the other way around.NASH wrote:Also there's no such thing as over-smoking ribs so don't listen to that foolish crack-head
BTW, I've done them with heavy smoke, and far prefer a subtle smoke flavour. But to each their own.
Where are those marrow bones coming from again?
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Re: The Official What's Cooking Thread [Food Porn]
Sobeys. I picked mine up from the new Sobeys on Larry Uteck in Bedford. Terrible meat selection there if you ask me!mr x wrote:Where are those marrow bones coming from again?
Here's the bacon wrapped pork loin that I've got going now. I injected it with beer & butter sauce (http://www.meninaprons.net/2006/05/beer ... ction.html) and rubbed it with brown sugar and cinnamon. Smoking it with apple wood chips..I'm interested to see how it will taste
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- mr x
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Re: The Official What's Cooking Thread [Food Porn]
Man, my Sobeys on Windsor sucks.
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Re: The Official What's Cooking Thread [Food Porn]
Where was that store in Dartmouth where you bought the meat?NASH wrote:Hot off the grill after a 5 1/2 hr smoke....
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Re: The Official What's Cooking Thread [Food Porn]
The Sobey's on Tacoma where the old Canadian Tire used to be off Main St in dartmouth is where I've gotten them after a tip from Nash.
Sign's your not quite awake yet ... "Where the heck is RIS?"
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Re: The Official What's Cooking Thread [Food Porn]
Chaters Meat on Wyse Rd. Be aware the pork belly is 'rind-on' so you'll need to skin it, it's $2.99/lb. I might just keep buying it at Superstoremr x wrote:Where was that store in Dartmouth where you bought the meat?NASH wrote:Hot off the grill after a 5 1/2 hr smoke....
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Re: The Official What's Cooking Thread [Food Porn]
That's lovely but where's the freakin finish pics and final report??Jimmy wrote:Sobeys. I picked mine up from the new Sobeys on Larry Uteck in Bedford. Terrible meat selection there if you ask me!mr x wrote:Where are those marrow bones coming from again?
Here's the bacon wrapped pork loin that I've got going now. I injected it with beer & butter sauce (http://www.meninaprons.net/2006/05/beer ... ction.html) and rubbed it with brown sugar and cinnamon. Smoking it with apple wood chips..I'm interested to see how it will taste
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Re: The Official What's Cooking Thread [Food Porn]
Well that's good for you. And I like them with lots of smoke, actually I far prefer it, pork and beef will only take so much smoke most of which happens in the first hour or two anyways, not at all like poultry that can be easily over-smoked.mr x wrote:This crackhead likes his ribs with a touch of smoke, not the other way around.NASH wrote:Also there's no such thing as over-smoking ribs so don't listen to that foolish crack-head
BTW, I've done them with heavy smoke, and far prefer a subtle smoke flavour. But to each their own.
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Re: The Official What's Cooking Thread [Food Porn]
It wasn't a nasty tasting oversmoking kinda thing, it was the proportion of smoke ring to unsmoked meat. What I was getting was +90% smoked meat on the ribs because they are so thin. Keeping it at 30 minutes has been more like 50% or less smoke ring, which was more balanced to me but it obviously depends on your taste. And maybe the wood too. Everything I've read would lead me to be wary of 3 hours of mesquite...
I'll save the jokes about covering up flaws with excessive smoking...
Is your big garlic hotdog recipe floating around? I couldn't find it at ns4sale....
I'll save the jokes about covering up flaws with excessive smoking...
Is your big garlic hotdog recipe floating around? I couldn't find it at ns4sale....
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Re: The Official What's Cooking Thread [Food Porn]
Here's a couple pics. It turned out alright. I think it was undercooked, so that grossed me out a bit. If I make it again, I'll either add a sauce to it while it's cooking or use a more flavorful rub on it.NASH wrote:That's lovely but where's the freakin finish pics and final report??
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Re: The Official What's Cooking Thread [Food Porn]
Well it looked promising. Grab yourself a wireless remote temp probe at Walmart, they are $15 - $20 and half decent for that price but you can't use them on any cooks above ~ 275F or you'll risk burning out the probe wire, big box stores are good for this because you can just take it back a couple months later and trade it in for a new one telling them it 'it just stopped working' Regardless, your meat will always be cooked perfectly to temperature with a probe in there to alert you when it's done.Jimmy wrote:Here's a couple pics. It turned out alright. I think it was undercooked, so that grossed me out a bit. If I make it again, I'll either add a sauce to it while it's cooking or use a more flavorful rub on it.NASH wrote:That's lovely but where's the freakin finish pics and final report??
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Re: The Official What's Cooking Thread [Food Porn]
No I didn't post it... I'll try to remember the photo-shoot next time I make onemr x wrote:
Is your big garlic hotdog recipe floating around? I couldn't find it at ns4sale....
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Re: The Official What's Cooking Thread [Food Porn]
NASH wrote:Well it looked promising. Grab yourself a wireless remote temp probe at Walmart, they are $15 - $20 and half decent for that price but you can't use them on any cooks above ~ 275F or you'll risk burning out the probe wire, big box stores are good for this because you can just take it back a couple months later and trade it in for a new one telling them it 'it just stopped working' Regardless, your meat will always be cooked perfectly to temperature with a probe in there to alert you when it's done.Jimmy wrote:Here's a couple pics. It turned out alright. I think it was undercooked, so that grossed me out a bit. If I make it again, I'll either add a sauce to it while it's cooking or use a more flavorful rub on it.NASH wrote:That's lovely but where's the freakin finish pics and final report??
I was actually using one of those probes, but I only cooked it to 145 (that's what I read online). I think I should have cooked it to 160 or so.
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Re: The Official What's Cooking Thread [Food Porn]
Yup 145F is the safe minimum for pork which is going to leave it a little pink... tenderloin can handle a little higher especially wrapped in bacon but don't go too far or it'll get dry in a hurryJimmy wrote:
I was actually using one of those probes, but I only cooked it to 145 (that's what I read online). I think I should have cooked it to 160 or so.
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Re: The Official What's Cooking Thread [Food Porn]
Lesson learned for the next time I guess
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