#201
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OK will be my first attempt with my new Weber Smokey Mountain tomorrow...
Now I appreciate I'm gonna need a fair bit of trial and error to begin with but after some pointers I'm gonna get a decent book - likely the pittcue book but in the meantime I'm thinking about getting either some Beef Short Rib or some racks of Pork Ribs tomorrow I'll sort out a rub and a sauce but could do with a few pointers please Guess you don't want to use too much wood. I've got apple and Mesquite chunks so I guess just sort of 3 chunks on a decent stack of briquettes? Also I can look on the web for this sort of stuff but how hot do you want the smoker to run at and what kind of temperature internally on the meat are we looking for? The guide indicates around 5hrs for pork ribs and cook until meat pulls from bone and around 7 hours for the beef rib with around 160 degrees meat temperature. Sound about right? Do you find food takes longer when you have more in the smoker, I. E. If I fill up both racks will it take longer than the advised timings. Gonna enjoy playing around with it but also got a couple over for the footie and don't want to destroy it by overlooking or kill them under cooking!!!
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Blackadder: A man may fight for many things. His country, his friends, his principles, the glistening tear on the cheek of a golden child. But personally, I'd mud-wrestle my own mother for a ton of cash, an amusing clock and a sack of French porn. |
#202
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SEASON THE SMOKER FIRST
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The Defector looks like no other breaking pitch in the game. It is well-supinated, leaving the right hand of Fernandez at a fastball trajectory before the laws of physics cease to apply and the laws of awesome take over. |
#203
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The Defector looks like no other breaking pitch in the game. It is well-supinated, leaving the right hand of Fernandez at a fastball trajectory before the laws of physics cease to apply and the laws of awesome take over. |
#204
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Assume you mean give it a burn for a few hours pre cooking
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Blackadder: A man may fight for many things. His country, his friends, his principles, the glistening tear on the cheek of a golden child. But personally, I'd mud-wrestle my own mother for a ton of cash, an amusing clock and a sack of French porn. |
#205
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Read the link!
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The Defector looks like no other breaking pitch in the game. It is well-supinated, leaving the right hand of Fernandez at a fastball trajectory before the laws of physics cease to apply and the laws of awesome take over. |
#206
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Yep sorry responded then looked at it. Great link, very helpful. Cheers dude. Happy smoking
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Blackadder: A man may fight for many things. His country, his friends, his principles, the glistening tear on the cheek of a golden child. But personally, I'd mud-wrestle my own mother for a ton of cash, an amusing clock and a sack of French porn. |
#207
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The Defector looks like no other breaking pitch in the game. It is well-supinated, leaving the right hand of Fernandez at a fastball trajectory before the laws of physics cease to apply and the laws of awesome take over. |
#209
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I NEED THIS ^
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Blackadder: A man may fight for many things. His country, his friends, his principles, the glistening tear on the cheek of a golden child. But personally, I'd mud-wrestle my own mother for a ton of cash, an amusing clock and a sack of French porn. |
#210
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Quote:
Interesting, but I'd defiantly prefer to try the Galician Blond as opposed to some poor old milked out polish Fresian cow imported and finished on grass.
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Well swivel on this one, because Crystal Palace sell 34 different designs of hat and cap. Thirty-f*cking-four?! |
#211
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Very interesting stuff.
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How about a round of applause for the Americans? |
#212
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#213
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My favorite steak over in Spain right now is "chuleton" normally a rib in steak but often found rib out ..... it has a nice deep flavor usually cooked in larger pieces and then cut off the bone to be served. I have read that its quite popular in the UK now.
Actually wondering if this is the same as the 'txuleta' which the article says is pronounced "choo-letah" which given that is in Basque not Spanish is quite possible. |
#214
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Just moved house, trying to convince my partner to spend some of the remaining mortgage money on a BGE (albeit the mini max).
What would I need to get with it? Bearing in mind we have nothing but utensils! |
#215
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Going back to the txuleta, I think 90mins spent watching the blood be drawn out of one by osmosis would have been preferable to the pony from England last night.
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einzige Möglichkeit |
#216
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Weber Smokey Mountain seasoned three times with the last time trying to regulate the heat but it's quite difficult and will take a bit of getting used to.
Ordered the gasket tape so that should help with the amount of smoke / heat lost without it. Ordered the Maverick ET733 wireless thermometer Will cook for the first time this weekend and no doubt destroy whatever I'm going to attempt... Get through some briquettes on these things though dont you! I've already done a couple of bags. Any advice which ones to use going forward or does it not matter greatly? Also, any advice on smothering at the end of a burn/cook in order to preserve whatever briquettes remain? I tried just shutting all vents but they still burnt down.
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Blackadder: A man may fight for many things. His country, his friends, his principles, the glistening tear on the cheek of a golden child. But personally, I'd mud-wrestle my own mother for a ton of cash, an amusing clock and a sack of French porn. |
#217
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Popped my Green Egg cherry over the weekend. Some great wings on the Saturday but a slow cooked lamb turned out too dry on Sunday, I suspect there will be a good deal more trial and error.
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#218
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Quote:
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It’s not what it’s not |
#219
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Got a 2lb brisket in the fridge which I've rubbed in a smokey Chipotle rub until tomorrow. Not got my wireless thermo or the gasket kit yet but I've read that about a 2lb brisket is good to get your smoker legs. Going to aim for around 210 - 220 but only got the lid to go on for this. Will think it will take 3-4 hours and have a meat thermo to check it and book says meat temp of 190 is well done for a brisket. Got a BBQ sauce to spread over for last 30 mins or so.
Anyone finish off in foil?
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Blackadder: A man may fight for many things. His country, his friends, his principles, the glistening tear on the cheek of a golden child. But personally, I'd mud-wrestle my own mother for a ton of cash, an amusing clock and a sack of French porn. |
#220
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Hello friends. Longtime reader, first time poster.
My first BGE arrived last Saturday. I've cooked on it three times already and *love* it. I have a large with the shelf and bartop. So far I've cooked legs of lamb (x2), wings, sausages, burgers, bacon, eggs and a whole chicken. I got the Pitt Cue book for my birthday and look forward to trying many more recipes. I'm also going to buy the baking stone to cook pizza and I also want to attempt this: To view the link you have to Register or Login
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It's just like the story of the grasshopper and the octopus. All year long, the grasshopper kept burying acorns for winter, while the octopus mooched off his girlfriend and watched tv. But then the winter came, and the grasshopper died, and the octopus ate all his acorns and also he got a racecar. Is any of this getting through to you? |
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