A BBQ thread

[ogre1911]

Char on cabbage or Brussels is $$$$$

 

[ogre1911]

And it's on. Hopefully ready by 1300 manana

 

[ogre1911]

Brisket and butt safe for a few hours. Time for some shut eye.

 

[quest450]

Making some liquid gold today

 

[quest450]

Another batch of beef tallow

 

[ogre1911]

Good stuff and a familiar smell. My wife uses it to make soaps

 

[quest450]

I only render it once and since I'm using it for cooking only I don't mind a little beefy smell and flavor, the water method works really well for separating all the impurities and the gooey mess to the bottom of the bowl.

 

[urbanrifleman]

Considering that the smoker was struggling in the 60 mph freezing cold winds, I think it turned out pretty good.

 

[DaveTooley]

I had a first yesterday. I had a large pork butt that would not get tender. 5 hours @225 in the smoker and I could barely peel enough meat off for dinner. I put it in the oven, covered for another 2 hours @225. That didn't help. That must have a really old pig.

 

[Rick Richard]

I had a first yesterday. I had a large pork butt that would not get tender. 5 hours @225 in the smoker and I could barely peel enough meat off for dinner. I put it in the oven, covered for another 2 hours @225. That didn't help. That must have a really old pig.

Yeah, but what was the internal temperature? I would say 5 hrs at 225 is not nearly long enough in my experience anyway. Better luck next time.

 

[quest450]

pork butt is very forgiving piece of meat it usually takes me 10-12 hrs at 225F and if you wrap it after 6-7 hours it'll get done quicker, I don't go by temp, it's ready when the bone wiggles and you can pull it out

 

[DaveTooley]

Yeah, but what was the internal temperature? I would say 5 hrs at 225 is not nearly long enough in my experience anyway. Better luck next time.

I understand. I always let the meat come up to room temp before I put it on. That should shorten the cook time considerably. After another 2 hours in the oven no change. I mean I couldn't even poke it with my finger and get any penetration. Never had this problem in the past 25 years.

 

[ogre1911]

Air fryer Ling and halibut from last night and a 7 & 1/2 lb rib roast going on today at noon AZ time.

 

[WSnyder]

Yeah, but what was the internal temperature? I would say 5 hrs at 225 is not nearly long enough in my experience anyway. Better luck next time.

Yeah, it's not done until it's done. Like you asked, the internal temp is where it's at. Gotta be 205 ish inside no matter how long it takes to get there. I've had them go for 5-6 hrs up to 10-12 hrs.

 

[ogre1911]

I'm not much of a tech guy but this is handy.

 

[Infrequent Shooter]

Got some chicken drums and cabbage wedges in the oven currently. Chicken is pretty standard, but the cabbage is awesome! Seared both sides, then sautee some onions and garlic, pile that on the cabbage and deglaze with 1/4C vermouth or white wine or stock, then add 2C heavy cream to come up 1" on the cabbage. Into a 400° oven for 20-30 minutes. Of course, season as you go.

Will try to remember to post pics plated if we don't dig in too soon, lol!View attachment 1749257View attachment 1749258

I'm gonna need more information on this dish please. Looks excellent.

 

[ogre1911]

Money shot

 

[Fast14riot]

I'm gonna need more information on this dish please. Looks excellent.

The cabbage is excellent. Its pretty much everything I explained. Just cut a whole head of cabbage into 4ths or 8ths, leaving core intact to hold it together. The cream adds a sweetness to it, with the onions and garlic that is excellent. I did chicken as a protein, but whatever you want works too.

 

[muleystalker]

I had a first yesterday. I had a large pork butt that would not get tender. 5 hours @225 in the smoker and I could barely peel enough meat off for dinner. I put it in the oven, covered for another 2 hours @225. That didn't help. That must have a really old pig.

What was the internal temp of the Butt? I run all my Briskets and Butt cooks closer to 250* on the smoker and shoot for 203* internal and then check and see if its probe tender. 5 hrs isn't near enough time at 225* in my experience, more like 8hrs plus.

 

[DaveTooley]

What was the internal temp of the Butt? I run all my Briskets and Butt cooks closer to 250* on the smoker and shoot for 203* internal and then check and see if its probe tender. 5 hrs isn't near enough time at 225* in my experience, more like 8hrs plus.

I didn't measure the internal temp. I start @250 for an hour to jump start it then 225. It was closer to 6 hours with 2 more hours covered in the oven @225. Still hard as rock. Strange piece of meat.