All Things BBQ

Talk about anything here. Post lifespan is 1 year.

Postby piper27 on Thu Mar 01, 2018 6:55 pm

wottagunn wrote:
bryndavies wrote:I’ve tasted both pellet and offset smoked meats on the same day (mine and my buddy’s), my flavor is always better, and usually better bark. Assuming you like smoke, that is. His meat usually has a more subtle smoke flavor.

I agree with this.
if you like that really smokey flavour, and love a good bark, offset does it better

Thanks guys. Now my next question. Are you guys burning straight wood only for fuel or charcoal too?
User avatar
piper27
Art Expert
 
Status: Active
Posts: 1079
Joined: Mon Jan 04, 2016 4:52 pm
Location: Stewart, Mn
Codeblue wrote:Try vigorously rubbing yer peen on it several times.

Postby wottagunn on Thu Mar 01, 2018 7:18 pm

I load my chimney to about a third full with lump charcoal (this one here - https://www.barbequesgalore.com.au/pro-smoke-lump-charcoal-15kg), then just straight wood for the rest.
User avatar
wottagunn
Art Expert
 
Status: Active
Posts: 5217
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne
    Image Image Image ImageImage

Postby wottagunn on Fri Mar 02, 2018 11:40 pm

Quick question fellas, if I have 2 racks of ribs of say 1ft long each, and about 5lbs each.
If I smoke one whole, and cut the other rack up in to thirds, will they take the same amount of time to cook?

Thats what I've got now ready to smoke tomorrow. Not sure if I should put them all on at the same time.
User avatar
wottagunn
Art Expert
 
Status: Active
Posts: 5217
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne
    Image Image Image ImageImage

Postby bryndavies on Sat Mar 03, 2018 12:03 am

Why’d you third them? Gues it’s done now though, but I would think it might affect cook time. I’m just thinking about a normal rack, the ends are usually well done, or more done, so maybe throw the thieves ones on 30-45 minutes into your cook? Maybe less depending on smoke temp?
User avatar
bryndavies
Art Expert
 
Status: Active
Posts: 9780
Joined: Tue Dec 29, 2009 6:44 pm
Location: The Last Frontier
ImageT.K.C.

Postby wottagunn on Sat Mar 03, 2018 1:15 am

My butcher had one whole and one cut up. So thats what I got.
I was thinking about the same, roughly 1 hour in to the cook.
User avatar
wottagunn
Art Expert
 
Status: Active
Posts: 5217
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne
    Image Image Image ImageImage

Postby wottagunn on Sat Mar 03, 2018 8:12 pm

6 hours in. Looking ok, just hope they're not cooking too fast. Temp on my smoker has been very high, but temp at grill height has been spot on. Guess we'll find out.

Image
User avatar
wottagunn
Art Expert
 
Status: Active
Posts: 5217
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne
    Image Image Image ImageImage

Postby bryndavies on Sat Mar 03, 2018 8:23 pm

Temp at grill is the one that matters, so I hear. Those dino ribs look tasty!
User avatar
bryndavies
Art Expert
 
Status: Active
Posts: 9780
Joined: Tue Dec 29, 2009 6:44 pm
Location: The Last Frontier
ImageT.K.C.

Postby piper27 on Sat Mar 03, 2018 8:25 pm

:drool: :drool: :drool: :drool:

Dammmmmmmnnnnnn
User avatar
piper27
Art Expert
 
Status: Active
Posts: 1079
Joined: Mon Jan 04, 2016 4:52 pm
Location: Stewart, Mn
Codeblue wrote:Try vigorously rubbing yer peen on it several times.

Postby wottagunn on Sat Mar 03, 2018 11:50 pm

Turned out perfectly fellas. Just fell off the bone!
I took a short a video of them in action but I don't know how to share it... Any ideas?

Image
Image
Image
Image
Image
User avatar
wottagunn
Art Expert
 
Status: Active
Posts: 5217
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne
    Image Image Image ImageImage

Postby bryndavies on Sun Mar 04, 2018 2:52 am

DAMN son! Put another shimp on the bar b. :oops:
User avatar
bryndavies
Art Expert
 
Status: Active
Posts: 9780
Joined: Tue Dec 29, 2009 6:44 pm
Location: The Last Frontier
ImageT.K.C.

Postby kcn0 on Sun Mar 04, 2018 10:25 am

Made some Pastrami and Jerky on the WSM yesterday. My Summit gets delivered tomorrow, and I’m insanely excited to try it out.
64405BE1-3158-498E-8404-FEB352AAE09A.jpeg
64405BE1-3158-498E-8404-FEB352AAE09A.jpeg (135.76 KiB) Viewed 251 times
B59A3F5B-4C6C-4FB8-8713-060FF73D74F9.jpeg
B59A3F5B-4C6C-4FB8-8713-060FF73D74F9.jpeg (124.79 KiB) Viewed 251 times
User avatar
kcn0
Art Expert
 
Status: Active
Posts: 1489
Joined: Sun Oct 17, 2010 2:15 am
Location: Illinois
Main ISOs: Stout "Pulp Fiction" & Phlegm "Fight or Flight"

Postby wottagunn on Mon Mar 05, 2018 7:24 pm

that looks so damn good!


had some of the left-over ribs yesterday when I got home from work. drymount me they were good. tastiest fudge ive ever cooked id say.
has anyone ever considered operating a trailer/food truck for this? it's a hugely un-tapped market in australia.
User avatar
wottagunn
Art Expert
 
Status: Active
Posts: 5217
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne
    Image Image Image ImageImage

Postby bryndavies on Mon Mar 05, 2018 7:33 pm

wottagunn wrote:that looks so damn good!


had some of the left-over ribs yesterday when I got home from work. drymount me they were good. tastiest fudge ive ever cooked id say.
has anyone ever considered operating a trailer/food truck for this? it's a hugely un-tapped market in australia.



My buddy up here has gone so far as to crunch the numbers and create a hypothetical menu. The costs of meat and costs of time/effort give pretty low rates of return for brisket and beef ribs. Pork is where you can make your money. Shredded pork can also be easily reused for “next day” items like pulled pork nachos, pork soups/stews, etc., and chopped brisket breakfast sandos/wraps/tortillas could work as well.
User avatar
bryndavies
Art Expert
 
Status: Active
Posts: 9780
Joined: Tue Dec 29, 2009 6:44 pm
Location: The Last Frontier
ImageT.K.C.

Postby wottagunn on Mon Mar 05, 2018 7:52 pm

it's an interesting idea
the meat costs would definitely be the killer, and the hours would be difficult.
If I ever did it, I like the idea of having everything cooked on the day, and none of it reused or reheated, but im not sure if that's viable.

a brisket costs me about $25 and I think I could sell it for a total of about $100. add in sides, and a few beers, and it could be financially stable.
User avatar
wottagunn
Art Expert
 
Status: Active
Posts: 5217
Joined: Mon Apr 22, 2013 9:28 pm
Location: Near Melbourne
    Image Image Image ImageImage

Postby bryndavies on Mon Mar 05, 2018 8:00 pm

wottagunn wrote:it's an interesting idea
the meat costs would definitely be the killer, and the hours would be difficult.
If I ever did it, I like the idea of having everything cooked on the day, and none of it reused or reheated, but im not sure if that's viable.

a brisket costs me about $25 and I think I could sell it for a total of about $100. add in sides, and a few beers, and it could be financially stable.


Well let me know if you need an american to help sell part of the experience come down. I’d love to spend a summer smoking meats and drinking beers. :lol:
User avatar
bryndavies
Art Expert
 
Status: Active
Posts: 9780
Joined: Tue Dec 29, 2009 6:44 pm
Location: The Last Frontier
ImageT.K.C.

PreviousNext

Return to Anything Goes



Who is online

Users browsing this forum: No registered users and 9 guests