The Official What's Cooking Thread [Food Porn]

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Re: The Official What's Cooking Thread [Food Porn]

Post by mr x » Sat Jul 09, 2011 11:59 am

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.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Official What's Cooking Thread [Food Porn]

Post by Jimmy » Sat Jul 09, 2011 12:02 pm

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]

Post by mr x » Sat Jul 09, 2011 12:41 pm

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.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Official What's Cooking Thread [Food Porn]

Post by Jimmy » Sat Jul 09, 2011 12:44 pm

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.
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..

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Re: The Official What's Cooking Thread [Food Porn]

Post by mr x » Sat Jul 09, 2011 1:12 pm

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.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Official What's Cooking Thread [Food Porn]

Post by Jimmy » Sat Jul 09, 2011 3:56 pm

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 :spilly:

Oh..and the skewers weren't cooked enough. I threw them on too late and ran out of heat, lol
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Re: The Official What's Cooking Thread [Food Porn]

Post by mr x » Sat Jul 09, 2011 4:25 pm

Those ribs look awesome. :cheers: :drool:
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: The Official What's Cooking Thread [Food Porn]

Post by KMcK » Sat Jul 09, 2011 8:06 pm

Maybe you guys need something like this:
http://tvwbb.com/eve/forums/a/tpc/f/927 ... 7691098906.
McKeggerator:
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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Sat Jul 09, 2011 10:57 pm

Look's awesome man, real good for a first go I 'd say!! :cheers2:

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 X) :lol: :lol: 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. :cheers2: :cheers2:

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Re: The Official What's Cooking Thread [Food Porn]

Post by Jimmy » Sun Jul 10, 2011 8:46 am

NASH wrote:Look's awesome man, real good for a first go I 'd say!! :cheers2:

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 X) :lol: :lol: 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. :cheers2: :cheers2:
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!

Today I am going to try a bacon wrapped, beer & butter injected pork loin...will update with progress pics :cheers2:

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Re: The Official What's Cooking Thread [Food Porn]

Post by mr x » Sun Jul 10, 2011 12:28 pm

NASH wrote:Also there's no such thing as over-smoking ribs so don't listen to that foolish crack-head X) :lol: :lol:
This crackhead likes his ribs with a touch of smoke, not the other way around. :mrgreen:

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? :silent:
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Re: The Official What's Cooking Thread [Food Porn]

Post by Jimmy » Sun Jul 10, 2011 1:31 pm

mr x wrote:Where are those marrow bones coming from again? :silent:
Sobeys. I picked mine up from the new Sobeys on Larry Uteck in Bedford. Terrible meat selection there if you ask me!

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 :crazy:
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Re: The Official What's Cooking Thread [Food Porn]

Post by mr x » Sun Jul 10, 2011 3:36 pm

Man, my Sobeys on Windsor sucks.
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Re: The Official What's Cooking Thread [Food Porn]

Post by mr x » Mon Jul 11, 2011 12:03 pm

NASH wrote:Hot off the grill after a 5 1/2 hr smoke....
bacon slab hot off the grill
Where was that store in Dartmouth where you bought the meat?
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Re: The Official What's Cooking Thread [Food Porn]

Post by andrewtrsmith » Mon Jul 11, 2011 12:55 pm

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.
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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Mon Jul 11, 2011 2:18 pm

mr x wrote:
NASH wrote:Hot off the grill after a 5 1/2 hr smoke....
bacon slab hot off the grill
Where was that store in Dartmouth where you bought the meat?
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 Superstore :cheers2:

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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Mon Jul 11, 2011 2:19 pm

Jimmy wrote:
mr x wrote:Where are those marrow bones coming from again? :silent:
Sobeys. I picked mine up from the new Sobeys on Larry Uteck in Bedford. Terrible meat selection there if you ask me!

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 :crazy:
That's lovely but where's the freakin finish pics and final report?? :lol: :lol: :lol: :lol:

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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Mon Jul 11, 2011 2:34 pm

mr x wrote:
NASH wrote:Also there's no such thing as over-smoking ribs so don't listen to that foolish crack-head X) :lol: :lol:
This crackhead likes his ribs with a touch of smoke, not the other way around. :mrgreen:

BTW, I've done them with heavy smoke, and far prefer a subtle smoke flavour. But to each their own. ;)
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. :spilly: :lol: :lol:

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Re: The Official What's Cooking Thread [Food Porn]

Post by mr x » Mon Jul 11, 2011 4:01 pm

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... :mrgreen: :lol: :mrgreen: :lol: :mrgreen: :lol: :mrgreen: :lol: :mrgreen:

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]

Post by Jimmy » Mon Jul 11, 2011 6:29 pm

NASH wrote:That's lovely but where's the freakin finish pics and final report?? :lol: :lol: :lol: :lol:
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.
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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Mon Jul 11, 2011 8:22 pm

Jimmy wrote:
NASH wrote:That's lovely but where's the freakin finish pics and final report?? :lol: :lol: :lol: :lol:
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.
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' :lol: :lol: :lol: Regardless, your meat will always be cooked perfectly to temperature with a probe in there to alert you when it's done.

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Re: The Official What's Cooking Thread [Food Porn]

Post by NASH » Mon Jul 11, 2011 8:24 pm

mr x wrote:
Is your big garlic hotdog recipe floating around? I couldn't find it at ns4sale....
No I didn't post it... I'll try to remember the photo-shoot next time I make one :spilly:

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Re: The Official What's Cooking Thread [Food Porn]

Post by Jimmy » Mon Jul 11, 2011 8:36 pm

NASH wrote:
Jimmy wrote:
NASH wrote:That's lovely but where's the freakin finish pics and final report?? :lol: :lol: :lol: :lol:
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.
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' :lol: :lol: :lol: Regardless, your meat will always be cooked perfectly to temperature with a probe in there to alert you when it's done.

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]

Post by NASH » Mon Jul 11, 2011 9:00 pm

Jimmy 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.
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 hurry :cheers:

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Re: The Official What's Cooking Thread [Food Porn]

Post by Jimmy » Mon Jul 11, 2011 10:24 pm

Lesson learned for the next time I guess :rocky:

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