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Post by Paws on May 17, 2010 3:44:46 GMT 12.75
Snake you have a water pan with that grill? Control your heat by (1) shield the whole thing from the wind. (2) Use the water pan to reduce the temp, keeps it under 250 if you keep it full and cold. (3) Use more wood and coal to raise the temperature, not flame; keep it smoldering good. On the kettle grills I have used a shoulder may take 14 hours to reduce to falling apart cooking properly and slow enough. Sure does put out some great eating though! You know what is really good is a pile of that pulled pork on a Heiners' Sunny bun slathered with "MIRACLE WHIP"!
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Post by Paws on May 17, 2010 3:52:17 GMT 12.75
That cheese is lookin' good there Koot! ;D
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Post by OLKoot on May 17, 2010 4:18:02 GMT 12.75
Snake, glad your cook was successful, now get those pics to me so I can do it justice.....For a smoker in that $200 range, I had purchased the Masterbuilt 30 inch digital smoker......High price would be at their site but low price , you might try Amazon.com....Even Cabelas sometimes has it in the range your looking for....I love it, and as the saying goes , I just "set it and forget it"....All I have to do is make sure there's chips or sawdust...It has a side feed , so you don't have to open the door to feed it......Its high temperature is 275 degrees and you can keep that practically steady for 8 hours, which is the automatic shutoff time...If you want a longer cook, just re program it...It's also insulated , so on tat cold morning when you want some ribs for supper, just throw them in get a brew , sit back and watch the game and come back later...One thing that I do is keep one of those digital thermometers stuck in the meat because I really cook by internal temperature......I find that very important.....
Phil, thanks, it was all experimental right now, and as the instructions say, I'll be keeping it sealed in the fridge for a couple of days,just to let the flavors mellow out...
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Post by OLKoot on May 18, 2010 4:42:32 GMT 12.75
This is Snake-eyes butt!!! Looks great and very appetizing......
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Post by Two Tales on May 18, 2010 11:52:07 GMT 12.75
Sreve ya ol'koot, Have ya sampled the cheese yet?? Come on give it up how was it?... Snake, NICE LOOKING BUTT... ya'll know that is the most confussing piece of the pig don'tcha When I do a butt I try and keep the temp down around 190 and cook/smoke it untill the internal temp gets to 155..which takes about 8 hours...then I wrap it in foil then in two heavy blankets and then put it in a cooler for an hour or so..this brings the temp up to about 170 and the meat kinda just falls off yhe bone..but it don't get mushy...I learned this by accident had a pot luck to go to that was an hour and a half away..only thing I could think of to serve it hot was to do as I discribed...for that one I had made up a couple of sauces to add on after it was pulled...had them in reteruant style squeeze bottle so I let the folks add what they wanted..one was a vinagerett, one was a sweet tomato base BBQ and the last was a kinda smokey spicey sweet tomato based sauce...some of the folks mixed the spicy and the vinager sauces together on thier sammies...I tried it..it was actually very good..toned down the heat of one and the acidity of the other....
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Post by Snake Eyes on May 19, 2010 0:44:32 GMT 12.75
This is Snake-eyes butt!!! Looks great and very appetizing...... ;D That is not my butt.....mine is not near that small I would like to thank Koot for getting the photo posted.
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Post by OLKoot on May 21, 2010 4:44:46 GMT 12.75
Okay....For those few that want a report on my smoked cheese....We just had a cheese tasting and found the that cheddar was a bit too smokey, only in the first and last slice....The interior slices however were perfect.... The Gouda which in its plain smoked form tasted fantastic..... The Muenster wasn't that good , but it had the pimento in it to sort of enhance the flavor..... The Gouda however which was infused with chives, was very tasty.......
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Post by Paws on May 21, 2010 5:17:39 GMT 12.75
Let them for a rind before smoking or after smoking wax them and let them age a bit. ;D
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Post by OLKoot on May 21, 2010 14:16:09 GMT 12.75
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Post by OLKoot on May 28, 2010 12:31:30 GMT 12.75
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Post by Two Tales on May 28, 2010 14:14:54 GMT 12.75
It is with sad regrets and loving memories that I have to tell ya'll this, but I had to put the ol'girl down..she has lived a good life, well taken care of ... to an end must all things come...I replaced her burners with those fancy SS ones...barely got her through one season...replaced those with some cast iron ones they have kept her going for just over 3 years...Doc Kenmore gave me the bad news..no more transplants.."Let her go" said he...well I'm not one to give up that easy so I figured we'll convert her to a charcoal burner...nope, that will not happen as with the rest of her, just not enough stuff left to work with...so until I get the $$ for a new one I'm basically out of the grilling loop...
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Post by OLKoot on May 28, 2010 14:37:48 GMT 12.75
Sorry to hear about that...I wish I had an extra I could send you until you get a new one.....What type do you have on your mind to buy for the future......Can you improvise with something?..
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Post by Two Tales on May 28, 2010 17:23:00 GMT 12.75
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Post by OLKoot on May 29, 2010 9:54:19 GMT 12.75
Wll have a great holiday week end , however it works out
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Post by OLKoot on Jun 4, 2010 12:32:25 GMT 12.75
Got another eye round to grill this weekend....I'm tossed between the rotisserie or the smoker..... Either way, it should be good..... ;D
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Post by OLKoot on Jun 13, 2010 8:59:08 GMT 12.75
Doing some pork steaks on the grill today.....Just a little seasoning salt will do just fine......
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Post by Snake Eyes on Jun 14, 2010 0:33:19 GMT 12.75
;D Did another pork butt yesterday. It turned out absolutely great. 8 1/2 # charcoal to keep temp at 225/250 for 9/ 9 1/2 hours. Added damp cherry & JD chips as needed.Added charcoal to keep temp at 225/250 and chips when it quit smoking.Also used the food injector with garlic,rosemary,Basil,thyme and EV olive oil. I would be hard pressed to do better.....but I will try. Thanks for all your help.Koot,Toby,Phil and Othmar from his forum. snake-eyes
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Post by Paws on Jun 14, 2010 1:14:50 GMT 12.75
Sounds like a winner there. ;D You don't need to smoke all the way through the cook Snake. A half hour of smoke is generally more than enough. Just keep an eye on the temperature. One more thing; a spritzer bottle filled with apple juice applied every twenty or so minutes works wonders.
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Post by Paws on Jun 14, 2010 1:21:19 GMT 12.75
Doing some pork steaks on the grill today.....Just a little seasoning salt will do just fine...... I love those things! I like the meat cooked as rock hard as the bone!
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Post by OLKoot on Jun 14, 2010 4:18:25 GMT 12.75
Spritzer bottle is a great tool in keeping the ,meat moist..... Snake, I think you really have it down pat....Sounds like it was really tasty......Your still using that same grill for your smoking?.....If you had an offset firebox, you should look up whats called "The Minion Method" of using charcoal....Its a great way to maintain heat and you only have to reload every couple of hours, and you control everything by the use of your dampers....
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