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Messages - SconnieQ

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1
Beef / Re: First Brisket on 5D, 20 lb packer, Graphed.
« on: Today at 12:09:38 AM »
Did you wrap and rest your brisket after removing from the smoker? Big gap there between 172 and 198. What was going on there? That's right about the time you want to remove from the smoker, wrap and rest. I'm not sure where you had your probe positioned, but for me, right around 195 in the flat seems to be where it's jiggly. If you probe the point, I like to go 200-205 in the point. The point is really my favorite. If your brisket was dry, looks like you maybe went a couple hours longer than you needed to. There is nothing wrong with wrapping part way through. I never have, because these smokers seem to keep such a moist environment, but you can wrap in foil or butcher paper around 150-160, if you want to try it. Personally for me, bark on a brisket is LOW priority. So many more important things when it comes to brisket. Bark is more important to me on pork, like butt and ribs. I'd rather focus on moist jiggly meat when it comes to brisket, with a nice seasoning outside, and super juicy tender meat. By the way, there is no advantage to spritzing with these smokers. Keep the door closed. When you open the door to spritz, you are releasing moisture and heat, so it nullifies the moisture you are adding with spritzing, and increases your smoking time because the box temperature has to recover. Especially if your meat is in the "stall"... you do not want to disturb that balance.

2
Smokin-It Announcements! / Re: Congratulations
« on: December 12, 2017, 07:56:22 PM »
Guess with all these moderators we better stir things up to give them something to do.  Lol!

I was assuming you were on the list too Dave.

3
Smokin-It Announcements! / Re: Congratulations
« on: December 12, 2017, 03:31:29 PM »
And now we add congratulations to Steve, aka swthorpe, another new moderator.

Great!

4
Pork / Re: "Stale" smoke flavor on ribs
« on: December 11, 2017, 04:47:55 PM »
4 ounces should not be too much hickory for ribs, but everyone likes different amounts of smoke. Especially since they were really only exposed to smoke for 3 hours. Most likely your wood was too dry, and maybe caught fire. This might give you an old ashtray flavor. What are you using for wood? Wood from big box stores like Weber or Western is usually bone dry. You might consider trying smokinlicious.com double filets. You also might want to experiment with cherry or maple, which are a little milder. Also, if there are any leftovers, try them the next day and see if they still have that flavor.

5
Smokin-It Announcements! / Re: Congratulations
« on: December 11, 2017, 04:39:21 PM »
Thanks everyone. David (old sarge) is also a new moderator!

6
Poultry / Re: Kariís Tortilla Soup (Chicken or Turkey)
« on: December 07, 2017, 11:48:32 AM »
Kari,
I made this with a smoked turkey breast last night. Very good. If a can of hominy was added, i would swear it was the Mexican classic Pozole. Very tasty. Thanks for posting.

Hominy is a great idea!

7
Anything Goes!! / Re: What other Q sites do you frequent?
« on: November 30, 2017, 06:15:27 PM »
I'm not a "participating" member of any of the other forums. Even though I might visit various sites for info. I don't have time to be a member of more than this one, and want to focus my spare time on helping SI owners. AmazingRibs.com has really great info, but Meathead is a complete ass when it comes to responding to posts from smoking "novices". It's hard to read the comments on that site, but it does have great info, if you can avoid the comments section at the bottom of the page. Also, Steven Raichlen's web site has a lot of good info with some major science and regional BBQ research behind it. Another favorite is Michael Ruhlman, especially if you are into charcuterie, but also other smoked things and culinary advice in general is great.

8
Dry-Aging Meat / Re: Smoked prime rib roast dry aged
« on: November 30, 2017, 06:03:33 PM »
I did a 21 day prime rib, and the tenderness was definitely improved, but there was absolutely no enhancements in flavor as far as I could tell. I would plan on 45 days for flavor, but if you are looking for something by Christmas, get that dry-aging as soon as possible. Every day helps, even if you can't get to 45 days.

9
Poultry / Re: 20.4 lb turkey...smoke whole or in pieces?
« on: November 30, 2017, 05:59:53 PM »
I think you can get though the breast bone with a good chef's knife and a mallot or hammer. Remove the back bone first with a sharp knife or kitchen shears by cutting along both sides. Save this for stock. Then place your knife on the inside of the turkey against the widest part of the breast bone toward the neck, and either pound with your hand or chop with a cleaver, or use a mallot or hammer, and "score" through the bone. Then try to "flatten" and break the breast by pushing on the two sides. Continue to cut through with a knife. The breast bone is much softer than beef bones, and should be able to be split without major saws. The point is... to spatchcock it, and place each half on it's own rack. However you get there, getting 2 halves, if you need to go all caveman on it, is fine.

10
Brines, Marinades & Injections / Re: The Briner
« on: November 27, 2017, 12:42:20 PM »
That honey poultry Brine from Cabelas is actually really good. Just wanted to give an update I put it in the brine about 7pm on Tuesday night. Pulled it out of the brine at 9am on Thanksgiving. it was amazing.

So about a day and a half in the brine? Seems like a long time.

11
What's Cooking? / Re: Santa Maria tri tip
« on: November 26, 2017, 07:32:55 PM »
 8) 8)

12
Poultry / Re: Thanksgiving 2.0
« on: November 26, 2017, 05:52:09 PM »
I'm sure just about all of us that went somewhere for 1.0 are looking for a better 2.0.  Our invite to a neighbor's resulted in a house cooked turkey that was pulled at 185.  The carcass imploded when we tried to carve it.

Oh... I know what you mean by imploded! A few years back my brother made the Thanksgiving meal, and cooked it in the oven in one of those graniteware covered roasters for about 6+ hours. I was "honored" with the duty of "carving" the turkey, and in reality, my job was just digging in there with my hands to try and recover "servable" bits of meat from an unidentifiable pile of bones and flesh!

13
Beef / Re: This looks like a flat, would you agree? results posted!
« on: November 26, 2017, 05:45:30 PM »
Would you wrap in foil prior to the stall, or wait to get through the stall?

Ken, yes, if you are going to wrap, you should wrap before the stall (because you want all that fat and collagen to remain in the wrap with the meat), but after the meat has absorbed a good amount of smoke. Some people say the meat does not absorb smoke after if reaches 140 (but it does attach to the outside of the meat). That might be debatable by some... but based on that, 150 is a good place to wrap, to get the best of everything.

Tom, the reason I originally became a member of Costco was solely because of their Prime packer briskets. A couple a year, and it more than pays for the membership in my opinion. They can't be beat for quality and price. The bonus is all of the other great quality meat and food buys. Plus, there's a lot of other cool stuff there that I don't plan to buy, but end up in my cart somehow. ;D

14
Anything Goes!! / Re: I call upon on the knowledge of the south!
« on: November 26, 2017, 05:33:01 PM »
Miracle Whip is nasty... I don't even know what combination of chemicals that is, but you are right, it is very popular in the Midwest.

Heh... I lived the majority of my life in the midwest and very much prefer Miracle Whip over mayonnaise.  I go back to old-home for business once in a while and if I drove I'll pick up a gallon jug of Miracle Whip to bring back to new-home.  :)  Can't find it by the gallon here in the Dallas area.

Yep, about half of my family prefer Miracle Whip!

15
Sous Vide! / Re: Anova Black Friday WiFi + Bluetooth $119
« on: November 25, 2017, 11:49:49 PM »
You do not need a vacuum sealer to sous vide. But they are handy for lots of things beyond sous vide. I never thought I'd buy a vacuum sealer, but now that I have one, I absolutely love it. You would use the "water displacement method" with ziplocks. It's impossible to get ALL of the air out though, so the bag might still want to float to the top. It's important keep the food completely submerged, so you will probably need to rig up some sort of contraption to keep it weighted down under water. For example: clip the bag with the food to the side of the pot with a binder clip. Then put something heavy, like some butter knives, in another ziplock bag, and clip this on top of your other bag to help hold it down.

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