BBQ Fans

[VNutz]

25 minutes ago, dcmidnight said:

I havent gone near my sous vide with the pellet smoker, just havent seen the need. I will say - might sound strange - but one of the coolest things I did in the sous vide was scrambled eggs.

 

Here's some of the stuff I've done this year in the smoker. Ribs, short ribs, pork butts and a prime rib. We also did our turkey in it for thanksgiving this year - it was incredible.

 

 

Turkey in the smoker is a game changer IMO. I can't go back to the traditional way.

[jholz]

Lots of good looking meat on display!

 

Makes me miss my old oil drum smoker and all of the great BBQ joints in Alabama/Georgia. There's a lot of things I miss about living in the south, but BBQ has to be one of the biggest. One of these days I'll have enough space to start smoking again. 

[TiScape]

4 hours ago, VNutz said:

Turkey in the smoker is a game changer IMO. I can't go back to the traditional way.

Yes! As is a whole chicken. Unbelievable how a chicken breast can be that  flavorful and juicy! Brining is a must!!

[Hstead]

9 hours ago, VNutz said:

Turkey in the smoker is a game changer IMO. I can't go back to the traditional way.

I sous vide the Turkey breasts, and legs for that matter, and then throw them on my kamado with some smoke.  Never had better turkey in your life.

[farmer]

Man, DC, I just slobbered on my keyboard!  Love bbq, but can't eat it just now.

[Myherobobhope]

12 hours ago, dcmidnight said:

I havent gone near my sous vide with the pellet smoker, just havent seen the need. I will say - might sound strange - but one of the coolest things I did in the sous vide was scrambled eggs.

Yeah, I’ve done some sous vide to grill to try to achieve bbq goodness... the pellet grill works better for that, and I assume will be even better when I spend the money on a good one that manages temperatures better.

 

my thought on pork shoulder is it stops taking on smoke at 160, so pull it, then use sous vide to break down the meat without the possibility of over cooking... then finish in the oven for the perfect crust!

 

could also probably do a long sous vide and then finish for a few hours on the smoker to get the ring... it’s not something I’ve experimented with, but I’m thinking about it.

 

Sous vide is fun and you can do some weird stuff with it... ginger carrots are amazing.

[VNutz]

14 hours ago, Hstead said:

I sous vide the Turkey breasts, and legs for that matter, and then throw them on my kamado with some smoke.  Never had better turkey in your life.

Oh, you fancy. 🙂 That does sound delicious.

 

Sous Vide is probably the next frontier for myself in bbq, just can't bring myself to do it quite yet. One more thing to learn, and still very happy with just smoking items for now, but someday...

[dcmidnight]

11 hours ago, Myherobobhope said:

my thought on pork shoulder is it stops taking on smoke at 160, so pull it, then use sous vide to break down the meat without the possibility of over cooking... then finish in the oven for the perfect crust!

Too many steps for me personally. I wrap at 165 in a disposable foil pan, covered in foil, with @ a half inch of liquid poured in to act as steam bath. Then it goes back in the smoker until it hits 200-205. Pull it out, rests for 30-45 min. 

 

My next recipe to try is putting in a hard cider, read a lot about the flavor it puts back into the meat.

[Myherobobhope]

4 minutes ago, dcmidnight said:

Too many steps for me personally. I wrap at 165 in a disposable foil pan, covered in foil, with @ a half inch of liquid poured in to act as steam bath. Then it goes back in the smoker until it hits 200-205. Pull it out, rests for 30-45 min. 

 

My next recipe to try is putting in a hard cider, read a lot about the flavor it puts back into the meat.

I used apple cider vinegar on the shoulder I shared pictures of... actually basically put all the ingredients for a bbq sauce at the bottom Of the pan and then boiled it down more during the rest... turned out really well. 

[Hstead]

18 minutes ago, VNutz said:

Oh, you fancy. 🙂 That does sound delicious.

 

Sous Vide is probably the next frontier for myself in bbq, just can't bring myself to do it quite yet. One more thing to learn, and still very happy with just smoking items for now, but someday...

It couldn't be easier.  Get a sous vide on Amazon, $79, then the container, $20.  You literally press two buttons to select your temp, seal the food in a zip lock bag, and bingo it's done in an hour or three.  Then throw it on the grill for a couple of minutes.  Comes out perfectly cooked every time.  You can't mess it up.

[DavePelz4]

20 minutes ago, VNutz said:

Oh, you fancy. 🙂 That does sound delicious.

 

Sous Vide is probably the next frontier for myself in bbq, just can't bring myself to do it quite yet. One more thing to learn, and still very happy with just smoking items for now, but someday...

 

Come on V...if Adam and I can become proficient with the SV, how smart do you really need to be?

[J13]

I have a sous vide and a Smoker.  LOVE both for different reasons.  For large cuts like Pork Butt, Tenderloin ect.. the smoker is amazing.  I have a Traeger Timberline which also has wifi capabilities which is a game changer especially when i have company over.  No more running back and forth to the grill to check temps or flipping burgers.  The Sous Vide is the best method i've found to cook things like steaks.  Get them to temp then finish with some cowboy butter in a skillet.  Amazing.

[VNutz]

22 minutes ago, DavePelz4 said:

 

Come on V...if Adam and I can become proficient with the SV, how smart do you really need to be?

The Adam comment just crossed a line. I'm motivated now...

[Obiwan21]

Got a Smoky Mountain and a Masterbuilt electric. Thinking about getting a pellet fed smoker this year. I love smoking with coal but sometimes you just don't have the time to invest in tending the smoker and I love smoked meats.

[TiScape]

Did baby backs today 

[J13]

15 hours ago, TIScape said:

Did baby backs today 

 

 

YUM

[TiScape]

They were amazing as usual. 235° unwrapped in smoke for 3hrs, wrapped in foil with brown sugar, butter and half ACV and BBQ sauce, and then unwrapped no smoke for an hour. 5hr total and rest from 20-30min

[J13]

20 hours ago, TIScape said:

They were amazing as usual. 235° unwrapped in smoke for 3hrs, wrapped in foil with brown sugar, butter and half ACV and BBQ sauce, and then unwrapped no smoke for an hour. 5hr total and rest from 20-30min

 

 

Similar to what i do except I cook a little lower temp on super smoke up front.  Also sometimes use honey with butter which gives ribs a unique sweetness.  I love trying different rubs and combo's, never know when you'll find something amazing.

[dcmidnight]

1 hour ago, J13 said:

 

 

Similar to what i do except I cook a little lower temp on super smoke up front.  Also sometimes use honey with butter which gives ribs a unique sweetness.  I love trying different rubs and combo's, never know when you'll find something amazing.

 

I do supersmoke as well for the first few hours at 225.

 

I agree though, I love trying new rubs and new times/temps for everything. Even when I find something that works I feel like I'm always watching a new YouTube clip on something else I want to try.

[J13]

19 minutes ago, dcmidnight said:

 

I do supersmoke as well for the first few hours at 225.

 

I agree though, I love trying new rubs and new times/temps for everything. Even when I find something that works I feel like I'm always watching a new YouTube clip on something else I want to try.

 

 

Oh yeah haha it's a deep rabbit hole.  I've been craving some pork so planning a pork butt the next decent day we get. Pulled pork sandwiches for days!

[TiScape]

4 hours ago, J13 said:

 

 

Similar to what i do except I cook a little lower temp on super smoke up front.  Also sometimes use honey with butter which gives ribs a unique sweetness.  I love trying different rubs and combo's, never know when you'll find something amazing.

Spot on. I’ve also cooked em at 225°, added honey to the wrap.  Little more of this, leave that out etc. Get the feedback from the fam. My current wrap concoction I used here is a mash-up of the standard brown sugar, butter and honey that’s so popular. Added the half bbq sauce half ACV from Aaron Franklin’s method and left out that honey. So far it’s the leader in the clubhouse.

[J13]

26 minutes ago, TIScape said:

Spot on. I’ve also cooked em at 225°, added honey to the wrap.  Little more of this, leave that out etc. Get the feedback from the fam. My current wrap concoction I used here is a mash-up of the standard brown sugar, butter and honey that’s so popular. Added the half bbq sauce half ACV from Aaron Franklin’s method and left out that honey. So far it’s the leader in the clubhouse.

 

I'm with ya. I go back and forth between how i make them.  I always get idea's from BBQ Pitmasters as well. 

[dcmidnight]

Cooked a couple racks today with a new wrap. Put down tons of brown sugar and a couple ribbons of bourbon, maple syrup and honey. Tiny bit of butter but definitely less than I usually use. Meat side down. Dusting of brown sugar on the back. No other liquid in the wrap. Lord they were good. The best part was the liquid that came off the ribs themselves made an incredible dipping sauce.

 

One of the amazing things about the double walled insulation of the Traeger is how hot it stayed in the cold bleeping weather we had today - low 20s temp and winds up to 30mph. Cooked them at 225* and they were at 170* internal in 2.5 hours. Only increased to 250* this time and it took another 1.5 to get to 205* internal. Rested them for a half hour in a pan after pouring a little of the drippings over them.

[Hstead]

Cooking three racks of baby backs tomorrow with scalloped potatoes, roasted brussel sprouts with garlic, bacon, and a little brown sugar, green beans, homemade corn bread, and a salad.  My wife makes the greatest homemade ranch and red salad dressings on the planet.  Can't wait.

[J13]

13 hours ago, dcmidnight said:

Cooked a couple racks today with a new wrap. Put down tons of brown sugar and a couple ribbons of bourbon, maple syrup and honey. Tiny bit of butter but definitely less than I usually use. Meat side down. Dusting of brown sugar on the back. No other liquid in the wrap. Lord they were good. The best part was the liquid that came off the ribs themselves made an incredible dipping sauce.

 

One of the amazing things about the double walled insulation of the Traeger is how hot it stayed in the cold bleeping weather we had today - low 20s temp and winds up to 30mph. Cooked them at 225* and they were at 170* internal in 2.5 hours. Only increased to 250* this time and it took another 1.5 to get to 205* internal. Rested them for a half hour in a pan after pouring a little of the drippings over them.

 

Yeah the Traeger really shines in the cold temps.  Ive ever thought about getting the heat blanket they sell but probably overkill.  In the summer time most smokers are good to go but in the cold if it's not double walled you are in trouble.

 

Im headed to Myrtle in May and was thinking about smoking a pork butt (so it finishes right when i leave) then wrapping in towels and stick it in a cooler for the ride down.  About a 8 hr ride, anyone see any issues with that ?  Or better to cook earlier and transport with ice in a cooler?

Edited February 21, 2021 by J13

[TiScape]

Chicken today!

[PappyVanWinkle53]

23 hours ago, J13 said:

 

Yeah the Traeger really shines in the cold temps.  Ive ever thought about getting the heat blanket they sell but probably overkill.  In the summer time most smokers are good to go but in the cold if it's not double walled you are in trouble.

 

Im headed to Myrtle in May and was thinking about smoking a pork butt (so it finishes right when i leave) then wrapping in towels and stick it in a cooler for the ride down.  About a 8 hr ride, anyone see any issues with that ?  Or better to cook earlier and transport with ice in a cooler?

If you keep in in the foil, put it in a cooler and surround it with towels, you should be able to make it down there without issue.  But I think the question you need to ask yourself is what are you going to do with it after you get there.  Where are you going to store it after you've eaten a little bit of it??  Are you eating this by yourself or is it for a group?  I don't imagine you are going to shred and eat the whole thing in one sitting unless you have 5 or 6 other guys with you.  If you're going solo, might be easier to shred a few individual sized servings and bring them down.  Easy to reheat, easy to eat.  Good luck.

[dcmidnight]

Good question as to what you are going to do with it once you get there? If you're just going to have pulled pork, I would shred it immediately after the cook and bring it down that way.

[J13]

23 minutes ago, PappyVanWinkle53 said:

If you keep in in the foil, put it in a cooler and surround it with towels, you should be able to make it down there without issue.  But I think the question you need to ask yourself is what are you going to do with it after you get there.  Where are you going to store it after you've eaten a little bit of it??  Are you eating this by yourself or is it for a group?  I don't imagine you are going to shred and eat the whole thing in one sitting unless you have 5 or 6 other guys with you.  If you're going solo, might be easier to shred a few individual sized servings and bring them down.  Easy to reheat, easy to eat.  Good luck.

 

 

Heading down with 3 other guys and rented a house with a full kitchen.  My plan is to wrap it in towels and drop in a cooler to keep temp and rest.  Then once I'm down there, shred it and eat some for lunch then keep it in the fridge for sandwiches for the week.

Edited February 22, 2021 by J13

[Myherobobhope]

17 minutes ago, dcmidnight said:

Good question as to what you are going to do with it once you get there? If you're just going to have pulled pork, I would shred it immediately after the cook and bring it down that way.

In my limited experience, letting it rest for 30+ minutes in a cooler makes it far easier to shred... great use for a yeti cooler if you have one.