BBQ Thread

[jsmith6919]

I've got a big pull-behind smoker, will probably have to take the top rack out to fit the hog in.

Supposed to be getting a small one, maybe 75 pounds.

I've been cooking ribs, turkeys, briskets, chickens, and butts on this beast for the last couple years and have been wanting to do a hog since I got it.

Cool, let us know how it turns out

 

[data]

Yeah I have a lawyer friend who has one and swears by it. I guess if you have any issues they literally give you a phone number to the owners to talk to them directly. It's a great product but I didn't think I would use it enough to justify the price. I wish I had more time but honestly our grocery shopping and cooking has gone to shit with a baby in the house.

Trying to determine how qualifying your friend as a ‘lawyer friend’ affects this CSB.

It would suggest you otherwise have no lawyer friends and consider him special because you hold lawyers in high esteem, but I don’t think this is the case.

Im guessing it’s because you think the DCC is chock full of poor rubes and that you are being nice by saying it’s a lawyer that can afford it.

in either case, your lawyer friend is a white male.

In in all cases, just fuckin with you.

 

[Cowboysrock55]

Trying to determine how qualifying your friend as a ‘lawyer friend’ affects this CSB.

It would suggest you otherwise have no lawyer friends and consider him special because you hold lawyers in high esteem, but I don’t think this is the case.

Im guessing it’s because you think the DCC is chock full of poor rubes and that you are being nice by saying it’s a lawyer that can afford it.

in either case, your lawyer friend is a white male.

In in all cases, just fuckin with you.

Maybe it was just my way of saying we are friends professionally, but not really friends outside of the work environment?

 

[data]

Maybe it was just my way of saying we are friends professionally, but not really friends outside of the work environment?

When I discuss a tidbit from DCC to my friends, I usually start with "There's this circlejerk of gai boy losers from around the way that are talking about wood pellet grills..."

 

[L.T. Fan]

Who would have thought cooking on the barbee would have come to pellets.

 

[L.T. Fan]

Speaking of food...As restaurants go everyone knows that it takes a fairly large breasted waitress to work at Hooters but where can one legged waitresses work? ......................IHOP.

 

[Cotton]

Speaking of food...As restaurants go everyone knows that it takes a fairly large breasted waitress to work at Hooters but where can one legged waitresses work? ......................IHOP.

 

[data]

Sous vide steak. Delicious...simple, virtually foolproof and without the mess

 

[jsmith6919]

I got gifted a big slab of pork belly, any recommendations on smoking it? I haven't done one before

@mcnuttz

 

[boozeman]

Sous vide steak. Delicious...simple, virtually foolproof and without the mess

I have yet to try this fad. I heard you can do it in an Instapot.

 

[mcnuttz]

I got gifted a big slab of pork belly, any recommendations on smoking it? I haven't done one before

@mcnuttz

Terribly sorry for the late reply. Did you smoke it?

I season them much like a pork shoulder then cook em low and slow to about 190.

I also like cutting as much of the skin off as you can get, as the smoke isn't able to get through that side. It's a pain in the ass, but worth it.

 

[jsmith6919]

Terribly sorry for the late reply. Did you smoke it?

I season them much like a pork shoulder then cook em low and slow to about 190.

I also like cutting as much of the skin off as you can get, as the smoke isn't able to get through that side. It's a pain in the ass, but worth it.

Yea I ended up smoking it for about 5 hours until it hit 195. I just scored the skin in a crosshatch and coated it all with ribrub. I wasn't happy with the skin crispiness though so ended up throwing it skin side down on my gas grill for a few minutes. It did end up delicious and was gone in a hurry

 

[mcnuttz]

Yea I ended up smoking it for about 5 hours until it hit 195. I just scored the skin in a crosshatch and coated it all with ribrub. I wasn't happy with the skin crispiness though so ended up throwing it skin side down on my gas grill for a few minutes. It did end up delicious and was gone in a hurry

I've not found a way to make the skin the way i'd like it, so I've started skinning them before I smoke em.

That pork belly is like candy, really does go quick!

 

[Plan9Misfit]

Terribly sorry for the late reply. Did you smoke it?

I season them much like a pork shoulder then cook em low and slow to about 190.

I also like cutting as much of the skin off as you can get, as the smoke isn't able to get through that side. It's a pain in the ass, but worth it.

I usually score the skin and it allows the smoke to penetrate better. I like having the extra layer of fat to shield it from the heat, so how does yours turn out when you remove the skin? I've never tried it that way.

 

[Plan9Misfit]

And even with Covid, Costco still carries Wagyu brisket pretty regularly, which is bad ass. I get Wagyu beef ribs from a Korean specialty market but I've never smoked a Wagyu brisket, and I really want to.

 

[jsmith6919]

I usually score the skin and it allows the smoke to penetrate better. I like having the extra layer of fat to shield it from the heat, so how does yours turn out when you remove the skin? I've never tried it that way.

How crispy does your skin get? Mine had a slight bark but I wasn't happy with it

 

[Plan9Misfit]

How crispy does your skin get? Mine had a slight bark but I wasn't happy with it

It's been a mixed bag, actually. It had a stickier and less crispy bark when I kept a water pan in the smoker and smoked it at a lower temp (225). When I smoked the meat between 250-275, without a water pan, and closer to the firebox, I got a really nice bark.

 

[jsmith6919]

It's been a mixed bag, actually. It had a stickier and less crispy bark when I kept a water pan in the smoker and smoked it at a lower temp (225). When I smoked the meat at around 275, without a water pan, and closer to the firebox, I got a really nice bark.

Hmmm, I was around 230ish for most of the one I did and I ended up throwing it on the gas grill fatdown to crisp it more. Maybe I pulled too late? or early? What temp do you pull yours?

 

[jsmith6919]

I'm thinking I might pull it around 185 next time and finish it in the oven broiler

 

[Plan9Misfit]

I'm thinking I might pull it around 185 next time and finish it in the oven broiler

That would absolutely do it. And it shouldn't dry out because it's nearly finished. Let me know how it turns out.

I do something similar when I make pastrami. I smoke it until it reaches 150-155, then put it in a commercial steam pan, seal it in saran wrap and aluminum foil, and steam it in the oven the rest of the way. It's a lot better than smoking it all the way through the cook.