TheFanatic
Footballguy
I'm cooking on it this Friday. Bacon crusted (not wrapped) beef tenderloin and pork shoulder.Slapdash said:
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***Official Grilling and Smoking Thread*** (3 Viewers)
- Thread starter bryhamm
- Start date
Spike
Footballguy
TheFanatic
Footballguy
I'm glad you enjoyed it. Dad just did it on Friday. That was the impetus for doing it this Friday.
doowain
Footballguy
Going to smoke up 2 8lb pork shoulders to take on a 4 day all-guy boat trip to Norris Lake.
Question for you all. What's the best way to transport and re-heat?
I was thinking that I should shred them and then store in aluminum trays covered in aluminum foil. Keep cold until ready to reheat. Add a little apple juice and pop in the oven on the boat.
Any better ways or am I overthinking?
Question for you all. What's the best way to transport and re-heat?
I was thinking that I should shred them and then store in aluminum trays covered in aluminum foil. Keep cold until ready to reheat. Add a little apple juice and pop in the oven on the boat.
Any better ways or am I overthinking?
TheFanatic
Footballguy
Nigel
Footballguy
To further keep moist I'd store in zip-lock plastic bags rather than in the aluminum trays themselves, with a little fluid as mentioned (AJ and or stock are fine, don't need much). Take the bags of pork out of fridge an hour before heating to bring to room temp, the less time spent in the oven to get it all warm the better. Dump in the aluminum tray and heat covered with foil to trap moisture.
CletiusMaximus
Footballguy
I've told friends its kind of like piloting a large boat on a narrow river. You can't overreact to make adjustments - like opening it up or shutting it completely down - or you'll get it going too strong in one direction and risk oversteering the other way, producing wide temperature swings. With experience, you learn to recognize when the grill is trending one way or the other and make small adjustments to keep it running down the middle.[icon] said:
JaxBill
Footballguy
PinkydaPimp
Footballguy
Ok. So i took out some jimmy dean hot and sage sausage from the freezer on like Saturday. I haven’t had a chance to smoke them yet and want to do it today. Think it’s still good? Here is no expiration date on them. 
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Insoxicated
Hell yeah it’s still goodOk. So i took out some jimmy dean hot and sage sausage from the freezer on like Saturday. I haven’t had a chance to smoke them yet and want to do it today. Think it’s still good? Here is no expiration date on them.
In The Zone
Footballguy
If they have been in the fridge they should be good IMO.Ok. So i took out some jimmy dean hot and sage sausage from the freezer on like Saturday. I haven’t had a chance to smoke them yet and want to do it today. Think it’s still good? Here is no expiration date on them.
Hell yeah it’s still good
Probably didn't defrost till Wed if they went from freezer to fridge
Ron Swanson
Footballguy
Trichinosis is an underappreciated umami.Ok. So i took out some jimmy dean hot and sage sausage from the freezer on like Saturday. I haven’t had a chance to smoke them yet and want to do it today. Think it’s still good? Here is no expiration date on them.
What does how long it's been in the fridge have to do with a parasite that you obtain by eating undercooked meats
Ron Swanson
Footballguy
It was a joke. Trichinosis has long been associated with pork. The OP was questioning if his pork product would still be ok to eat. Nothing more than that.
Softballguy
Footballguy
Better than 3-2-1 for sure. I usually go 2 (maybe longer depending on how it's looking) - 1.5, 1. Foiling really turns them soft, so if you're not looking for fall off the bone ribs (and you shouldn't be imo), less than 2 in foil is best.
PinkydaPimp
Footballguy
i dont even foil mine and they come out great. If you like a nice bark then keep it real simple and doing foil. Otherwise i would do as others suggest and limit the foiling time. Or, experiment for yourself. Do one rack 3-2-1 and another 2-2-1 and another without even wraping. See which you like the best.
PinkydaPimp
Footballguy
Well i bought them and they were defrosted and one was pulled from the freezer. But yea, sounds like i should be good. Smoking a gang of fatties for a party. Doing a test cook tonight with the "risky" ones.
Probably didn't defrost till Wed if they went from freezer to fridge
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Insoxicated
JaxBill
Footballguy
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JaxBill
Footballguy
Beef Ravioli
Footballguy
TheFanatic
Footballguy
I had to reshoot some NY strips so I could get a better slicing shot as well as a bacon encrusted beef tenderloin.
That one guy
Footballguy
Next Saturday is my big live fantasy draft with long time friends; golf in the morning, draft starts around 5, poker after. Even with the quickness my Gateway drum provides, I won’t have a big enough gap between golf and draft to cook day of. I also can’t cook the night prior because I’ll be at the Orlando City Soccer game with clients. So, I need to cook Thursday night after work. Keeping it simple, a big butt for pulled pork and about 20 beef short ribs (the smaller pre-cut kind found at Publix).
My question is best way to store and then reheat: was thinking of pulling the pork and then freezing in zip lock freezer bag (along with some juices), thawing Saturday and reheating in oven. For the beef, same thing with freezing but after thaw using grill to get up to temp. Is this a good solution or should I look to try something else?
My question is best way to store and then reheat: was thinking of pulling the pork and then freezing in zip lock freezer bag (along with some juices), thawing Saturday and reheating in oven. For the beef, same thing with freezing but after thaw using grill to get up to temp. Is this a good solution or should I look to try something else?
snellman
Footballguy
I do a pork butt a lot of times on the weekend when the wife has to work all day and have no other plans. I pull it when it is finished then throw it in the crock pot the next morning on low for supper that night. I put apple juice in the crock pot with it to keep the moisture up, adding some throughout the day as needed. I understand you won't be able to check it much through the day, but give it a try. It still has a great smoke flavor and is very moist.
Sorry, cant help you with the ribs.
Sorry, cant help you with the ribs.
Ron Swanson
Footballguy
Cook it 80% of the way,then wrap in unwaxed butcher paper. Double bag in food liner bags and plunge cool in an ice filled cooler. Keep it there until draft day then fire up your smoker or even oven and finish.
Wingnut
Footballguy
I hate when I fire up my grill only to find out I'm out of propaneWingnut said:
So I had to finish them under the broiler instead of the grill. Not the same. Still hella tasty though!
After smoker
After sauce/broiler
ETA: Yes I know gas grills suck compared to charcoal but gas is great for putting a quick char on things and its what Ive got to work with.
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In The Zone
Footballguy
In The Zone
Footballguy
Well the brisket that I didn't cook for the 4th is getting done today on my WSM. After all the trimming it's weighing in at about 7 lbs.
This will be my first time doing this with a brisket but I'm going to smoke it at a higher temperature. My pit is currently sitting @311°. Anything different that I need to worry about while cooking at a higher temperature?
This will be my first time doing this with a brisket but I'm going to smoke it at a higher temperature. My pit is currently sitting @311°. Anything different that I need to worry about while cooking at a higher temperature?
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JaxBill
Footballguy
High heat brisket
I do mine slightly different on the wsm. I do fat side up for first 2 to 2.5 hours to get a crust on the pretty side. Then I flip it over and put it in a large alum pan with sliced vidalia onions on top and 8oz or so beer. At the 4 hour mark I'll add a little more beer and foil over the pan.
Cook till probe slides thru. Take off and slice off part of point if available for burnt ends.
Foil brisket and let rest before slicing
In The Zone
Footballguy
Thanks GB. My temp has crept up to 334 and holding steady. I'm 2 hours in on the cook and will probably go check it in a half hour.
There's definitely gonna be some burnt ends in the near future.
Ron Swanson
Footballguy
What grade brisket? I have found that choice and better are good for high heat because of the extra marbling. Select dries out worse at high heat.
In The Zone
Footballguy
It's a USDA Prime I got from Costco. After 3 hours I put it in a pan, fat cap up, with a little apple juice and foiled it. Didn't have any beef stock. The internal was 170 on the point and around 180 on the flat.
3 hours in
Ron Swanson
Footballguy
In The Zone
Footballguy
I'm now convinced that High Heat is the way to go for Brisket.
Flat
Burnt Ends
Center Cut Pork Chops
Flat
Burnt Ends
Center Cut Pork Chops
JaxBill
Footballguy
JaxBill
Footballguy
Ron Swanson
Footballguy
Mmmm...delicious but the smoke flavor will stay with you the rest of the day. Guy's Meat Market in Houston used to sell these until they ran out each day. They tore that place down a few years ago but I can still taste the burgers.
psychobillies
Footballguy
So I found one of the old Oklahoma Joe smokers on a facebook swap group. This thing is in mint condition. Has to have been made before 1998 and there's not a spot of rust on it. All welded , no bolts or gaskets, 1/4 inch steel. Got it for $150. Felt like I was stealing.
TheFanatic
Footballguy
Do you or anyone you know hit a lot of estate sales? My MiL does and thus I now have three of the big propane tanks. 2 of which I got for $5/each.I hate when I fire up my grill only to find out I'm out of propane
So I had to finish them under the broiler instead of the grill. Not the same. Still hella tasty though!
After smoker
After sauce/broiler
ETA: Yes I know gas grills suck compared to charcoal but gas is great for putting a quick char on things and its what Ive got to work with.
TheFanatic
Footballguy
You did steal it. If the chimney is welded on, then it was made by the crew of OK Joe, aka Joe Davidson (maybe the most interesting man in BBQ if not the world). If the smoke stack is not welded on, then it was made by Char-Broil after they bought the line. If it is welded, you got it for about 5% of its worth.
TheFanatic
Footballguy
I pretty much smoke everything at 275-325. I can't tell the difference between that and 200-225 and the time saving is insane. That, and if Myron Mixon smokes his briskets at 350, I feel that's all the justification I need.In The Zone said:
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