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Anybody here barbeque?

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Post by Grindboy on Sat Sep 14, 2019 11:16 am

Random, I know.

I lived in KY for 8 years, and developed a taste for barbeque.  Then I moved to New Hampshire, where it's almost always either non-existent or mediocre at best, so for Father's Day this year I got (mistake, I know) the cheapest smoker they had at Lowe's and have been learning how to do it myself.  It's been difficult, frustrating, awesome, a learning experience, and generally a lot of fun.  So far I think I've done about 5 pork shoulders (results vary from delicious but not really right to absolutely incredible), one try for some whole chickens (not that good), and one try for some St Louis style ribs (quite good).  

Anybody else like to smoke meat?

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Post by Athonite on Sat Sep 14, 2019 11:55 pm

Some day I'll give it a shot. I'm fully Texan, which means I'll be primarily smoking brisket...

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Post by Grindboy on Sun Sep 15, 2019 12:41 pm

Brisket is my favorite and the goal, it's mostly why I started this in the first place.  But after reading up on stuff, it's much harder and easier to screw up than other things, so everybody says to start with pork.  Which has been MUCH better than I expected, so it's been great!  But I've had 3 successes in a row, and started reading about brisket the other day.  I'm not sure if I'll give one a try before it's too late up for the season up here in NH, and I don't want to ruin a $30 mountain of meat, but I'm coming closer.

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Post by MikeInFla on Sun Sep 15, 2019 1:38 pm

I have a pellet grill and love it. Use it weekly. 




That was the first time I ever made ribs in my life and they turned out great. 

This pellet grill is awesome, two weeks ago I tried chops and a pork loin.




I also found an A-Maze-N pellet tube which works awesome for even more smoke. I love a smoke taste and never think there is such a thing as too much smoke.
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Post by Grindboy on Mon Sep 16, 2019 7:49 pm

Wow, you have a fancy set-up!  I might use mine every week too, if I had your rig, but since I went cheap it's hours of babysitting.  But awesome when I have the time!

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Post by MikeInFla on Tue Sep 17, 2019 7:14 am

A Pit Boss (or any pellet grill) is pretty much set it and forget it. It stays close to temp. I check it periodically but mostly leave it alone. I've even started a smoke then left for church a couple of times but the more I thought about it I think that was a bad idea to leave home with it going so I don't do that anymore. 

I also picked up a Chugod blutooth thermometer. Just probe it in the meat, select what you are cooking (pork, chicken, beef, etc) and then open the app on your phone. When it hits temp your phone will alert you that it is ready. Pretty cool device.

I've done a full chicken and a boneless turkey breast. Turkey breast turned out awesome but was a bit overpowered by my injection. There was more of a "Cajun" taste than a smoke taste but I wanted to try it well before Thanksgiving because I am going to use it this year for turkey day.




And this guy has some awesome videos, I think it took him 3 tries before he got the brisket just right. I haven't tried brisket yet, I like to keep it easy. Check out his videos here: https://www.youtube.com/channel/UCiKlKC8lLmldslW68r5-qGg
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Post by Grindboy on Wed Sep 18, 2019 8:28 am

I'm thinking about smoking a turkey breast for Thanksgiving as well.  I don't know if it will happen or not.  I also once put fresh coals in my smoker and left for church, but when I came back it was down to like 180 or something.  As noted, a mistake to get the cheapest one I could find, it doesn't hold the heat well at all.  Since then I actually bought a welder's blanket that I've tried to wrap around to provide some insulation, but it doesn't work all that well, ha ha!

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Post by Warzawa on Thu Nov 07, 2019 9:20 am

I dont really grill per say but I do like to smoke meats from time to time, I have a charcoal smoker that ive used to do pork and ribs and always comes out so good. Its one of those things I wish I could do more of. Esepcially if i just watched a video from the BBQ Pit Boys  (Check them out)
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Post by Grindboy on Thu Nov 07, 2019 10:59 pm

Wow, and you're in Mass?  So few smoke or understand barbeque at all up here.  Very cool -- I think I'm going to do another pork shoulder this Saturday, and am planning on trying turkey breast for Thanksgiving at this point.  It's embarrassing how often I think about/wish for smoked pork now.  It's pretty close to every day.

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Post by MikeInFla on Fri Nov 08, 2019 8:02 am

I am going to do two boneless turkey breasts this year and follow the same method as in my video above but will use pecan pellets and try those out. Will use 2 different rubs on them. Boneless tastes as good as a regular turkey but smaller so that is why I am going to do 2.
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Post by Grindboy on Sat Nov 09, 2019 9:57 am

20 degrees in NH this morning, but the smoker's rolling!  I actually almost did 2 butts (had them in my basket and was walking away before changing my mind) because it's so much work I thought getting double the meat would be the way to go, but knowing it was going to be so cold and not knowing how that might change things, I went conservative and only have one on.  But it's doing great and I'm excited!

How much does a boneless turkey breast weigh?  Do you know how they compare to a pork shoulder in size?  My smoker's little, but I feel like I should be able to do two.

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Post by MikeInFla on Sat Nov 09, 2019 5:06 pm

Boneless turkey breasts weigh around 3 pounds. I bought 2 today for turkey day and have them in the freezer. The video I posted above is a turkey breast. I wanted to practice way before Thanksgiving. Our church is selling smoked turkeys and while tempting I will just do it myself this year
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Post by Grindboy on Sat Nov 09, 2019 6:51 pm

At 3 lbs I might do three of them!  (I do have an 18 year old. . . .)

This pork is taking forever.  It's going to be awesome, but dang, maybe smoking on the coldest day of the year wasn't the best idea after all.  I thought I maintained good temps though.  Patience, I guess.

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Post by MikeInFla on Sun Nov 10, 2019 1:02 pm

Yeah go with 3. The best part about a boneless breast is that they are so easy to slice. They come with a "net" on them and it says to leave it on when you cook. I did that in the video above. I may leave it on one and try the other without. But who knows what I will do.

Was upper 50's yesterday and I did some thick pork chops for about 3 hours and they turned out awesome.


Last edited by MikeInFla on Tue Nov 12, 2019 7:35 am; edited 1 time in total
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Post by Warzawa on Mon Nov 11, 2019 10:49 am

Grindboy wrote:Wow, and you're in Mass?  So few smoke or understand barbeque at all up here.  Very cool -- I think I'm going to do another pork shoulder this Saturday, and am planning on trying turkey breast for Thanksgiving at this point.  It's embarrassing how often I think about/wish for smoked pork now.  It's pretty close to every day.

Yup right at the edge of Mass and almost back into CT (not even 5 mins from stateline)

My boss likes to grill and smoke as does my ex boss who does an awesome brisket. Im still learning but I love doing it, one of those things if i could afford the meat and chips/wood blocks, etc id be doing it more and more. Not many BBQ places here that i've found.  But i saw your post bout being 20 degrees and I was thinking "Perfect smoking/grilling weather" hehe
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Post by MikeInFla on Tue Nov 12, 2019 8:19 am

Did frozen wings a few weeks ago with charcoal pellets.

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Post by Warzawa on Tue Nov 12, 2019 10:43 am

bet those turned out good
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Post by Staybrite on Tue Nov 12, 2019 4:32 pm

Oh man Mike, those chicken wings look great.  You need an assistant to hold the camera for you while you are filming.  Smile
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Post by Warzawa on Tue Nov 12, 2019 5:38 pm

I dont mean to eat in front of you like this but this is what we call "Pitmaster Privilege"
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Post by MikeInFla on Wed Nov 13, 2019 4:00 pm

Yeah it is too hard to make these with one hand, I do the best I can. The wings did turn out great, I have made them from frozen a few times. If you thaw them they get rubbery.
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Post by Grindboy on Sat Nov 16, 2019 8:03 pm

Wings DO look good!  My son's strangely allergic to chicken, so I haven't done much (the whole birds I tried turned out ok but rubbery).  He's graduating this year, so if he goes away to school I'll try more (but miss the dude like ridiculous).

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Post by Grindboy on Sat Jan 04, 2020 12:36 pm

Got a Weber Smokey Mountain for Christmas, trying it out for the first time today.  2 pork shoulders, one for my family and one for a work Christmas party tomorrow.  Done with the cheap Masterbuilt, and pretty stinkin' pumped!!!

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Post by MikeInFla on Sat Jan 04, 2020 1:30 pm

Doing a 6 hour smoke today. 2 racks of ribs!
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Post by MikeInFla on Mon Jan 06, 2020 11:07 am

Grindboy wrote:Got a Weber Smokey Mountain for Christmas, trying it out for the first time today.  2 pork shoulders, one for my family and one for a work Christmas party tomorrow.  Done with the cheap Masterbuilt, and pretty stinkin' pumped!!!
How did everything turn out? I did some ribs over the weekend, 3-2-1 method for 6 hours. They turned out awesome. 

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Post by Warzawa on Tue Jan 07, 2020 9:41 am

Looks Delicious
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Post by Grindboy on Wed Jan 08, 2020 8:22 pm

Pork was an awesome disaster.  For starters, my dual-probe thermometer fell in the snow and got wet, and was out of commission for several hours, so I didn't have reliable temp guides.  And the new smoker is for sure better in many ways, but it takes some learning and I made a couple mistakes.  So the flavor turned out fantastic as usual, but it was about 14 hours.  Then, after only feeding myself and my son one meal, I put it all in a crock pot for the work party.  Walking in I dropped it, killed our very nice electronic crock pot and lost probably over half the pork.  Devastating!  That said, people in New England don't know barbeque at ALL, and what was left was a huge hit.  Most of them have never tasted anything really like it, and the flavor really is unbelievable, I'm still amazed every time myself.

Ribs sure look good -- I'm not a huge rib guy, and feel like they're a lot of work and money for not that much food, but I did some once for my family.  My wife especially thought they were awesome, so I'm sure I'll do them again sometime.  I used 3-2-1 also.

And, in the friendliest possible way, screw you and your 68 degrees!!!

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Post by Staybrite on Wed Jan 08, 2020 8:42 pm

Grindboy wrote:...

And, in the friendliest possible way, screw you and your 68 degrees!!!

lol!  (I was thinking the same thing). Rolf 1
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Post by MikeInFla on Thu Jan 09, 2020 5:12 pm

Grindboy wrote:

And, in the friendliest possible way, screw you and your 68 degrees!!!
Oh yeah, 68 was terrible! Today it is much better at 75  Twisted Evil

Sorry for the loss of your crockpot. May it rest in pieces. Very Happy


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Post by Pro-Zak on Thu Jan 09, 2020 10:54 pm

You mean like put bbq sauce on something? If so, sure!
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Post by MikeInFla on Sat Jan 18, 2020 12:07 pm

Today I am doing a pork shoulder and will make it into pulled pork. I have no idea what I am doing so not sure how it will turn out. I estimate this will take 6 to 8 hours. It came with skin still on a portion. Wasn't sure if I should leave it or cut it off so I went ahead and just cut it off. Using fruit pellets today, a blend of cherry, apple & maple.


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Post by Grindboy on Sat Jan 18, 2020 2:20 pm

Yeah!  It's going to be awesome!  I get amazing flavor from combination of cherry and apple, it's my favorite so far.  The real key is just waiting for the internal temp to get high enough -- I shoot for 203.  It makes ALL the difference.  It's likely to stall at around 165 for a couple/few hours, but if you wrap it in foil at 165 the bark won't be crispy/crunchy but it won't stall.

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Post by MikeInFla on Sat Jan 18, 2020 5:03 pm

That's my plan. About 5.5 hours in and sitting at 145. Once it hits 165 I plan to wrap it and wait. Will make a video when I'm finished. I seem to be stalled out on 145 but I have the pellet grill at 225. Will go to 250 when I wrap it up
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Post by MikeInFla on Sun Jan 19, 2020 11:06 am

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Post by Staybrite on Sun Jan 19, 2020 2:00 pm

Oh man Mike that looks fantastic!
First time I made a brisket (on a gas grill, not a smoker).  I underestimated how long it would take and we had to order a pizza for dinner at around 8pm and eat the brisket the next night for dinner.

Loved the side trip to Winn Dixie (haven't been to a Winn Dixie since I lived in N.C., about 30 years ago).  Sad to see there is still so much hurricane damage, but cool to see some video from your part of the world.
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Post by Grindboy on Sun Jan 19, 2020 7:42 pm

It always takes me longer than I expect, too.  I'm hoping my new better smoker will help with that, but only tried once so far.

There are 1,000 different ways to do pork for sure, but basically everything I've done has come out at least good, and REALLY good every time that I get it up to 200 degrees.  I have the level of smokiness vary as well, and am not sure why.  But it seems to be better and smokier the next day -- maybe just because I've been in it/smelling it all day?  I don't know.  But even with minimal smoke it should be good!

My favorite part of the video was pulling up to the supermarket, there are like 6 cars in the whole lot, and homeboy's all "Oh, get the first spot, otherwise we'll have to walk, like, an extra 12 feet!"  (Are we friendly enough that I can make fun of you?  Ha ha I hope so!)

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Post by MikeInFla on Sun Jan 19, 2020 8:04 pm

Yeah that's what we do here! Make fun of each other. We had to make a run to the store and my oldest daughter needed some things. It's only a mile from home. 

Things look different here because of the hurricane. It's been over a year and some homes have been completely abandoned and look the same as they did after the storm. I really miss my shade trees, we lost 5 large oak trees in the back yard. 

The pulled pork was good we had it today. Not near as smokey as I hoped but it was very tender and juicy even the next day....

I've been eyeing the vertical Pit Boss pellet smoker at Walmart. I have a ton of gift cards to use and it would cover the cost of it but I don't know that I really need another one. I already have a gas grill and the pellet grill. 

Glad you guys liked to see some of my surroundings.
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Post by MikeInFla on Fri Feb 28, 2020 6:54 pm

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Post by Warzawa on Mon Jun 29, 2020 9:47 am

Got a new grill a month or two ago  and for my upcoming birthday ive gotten stuff to enable me to smoke meat (smokebox, chips, etc)  can't wait to try this out
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Post by Grindboy on Mon Jun 29, 2020 3:07 pm

Enjoy but try not to obsess!  I have some pork shoulder finishing right now!

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Post by oldschooldoom on Tue Jun 30, 2020 12:00 pm

Best kept secret that I stumbled upon during Shelter At Home a couple months ago. For 7 weeks I did my grocery shopping at the local Super Target dept store.
They actually have a meat section that actually has Filet Mignon. This is the last place most would think of to buy choice cuts. Plus the foot traffic was less as at that time only Target and Costco were enforcing mask wearing. I cooked it on the gas grill at The Hilton where I was staying for free for 7 weeks as part of the hushed Frontline worker offer. Medium rare on choice cuts...YUM!!!
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Post by Warzawa on Wed Jul 01, 2020 9:49 am

Grindboy wrote:Enjoy but try not to obsess!  I have some pork shoulder finishing right now!

Obsess?  I guess watching all those BBQ Pit Boy videos was a bad move then eh? LOL I just need Meat now Very Happy and then its Pitmaster Privilege
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Post by Grindboy on Wed Jul 01, 2020 12:38 pm

It’s embarrassing how much I think about barbecue.  Obsessed is an exaggeration, but not much, I’m afraid.

That Traeger, there’s no reason not to pick that up.  It’s listed as “economy” “class,” so you know it’s not exorbitant.  You can finance it for around $50/month so clearly it’s affordable.  And free shipping!  The only question is how many can they send me?

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Post by alldatndensum on Sat Jul 04, 2020 1:51 pm

I have issues with someone saying they barbecue.

Here in the south, barbecue is pulled pork either slow cooked over a pit or in a smoker with sauce.  You make a sandwich out of it.

Everything else is grilling because you cook on the grill.  Great barbecue is an art in and of itself.  Searing meat to cook outside is also an art, but they are not the same.  Therefore, I grill.

lol!
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Post by Grindboy on Sat Jul 04, 2020 2:40 pm

Alldat, have you read the thread?  Disagree that the only possible use for the word is pulled pork, but we’rr Talking barbecue.

I myself have been on a (generally failed) personal quest to help New England understand the difference between barbecue and grill.  I’ll be delighted to come over and eat your burgers and dogs, but to call it a barbecue is like saying you’re having a fish fry and serving sushi.  Alas, nobody here cares.

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Post by Staybrite on Sun Jul 05, 2020 1:05 am

Smoked some ribs today on my pellet grill.  They were fantastic!

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Post by Warzawa Today at 7:55 am

Alldat, have you read the thread?  Disagree that the only possible use for the word is pulled pork, but we’rr Talking barbecue.

I myself have been on a (generally failed) personal quest to help New England understand the difference between barbecue and grill.  I’ll be delighted to come over and eat your burgers and dogs, but to call it a barbecue is like saying you’re having a fish fry and serving sushi.  Alas, nobody here cares.

Or like having a New England Style Clam Bake and it being crawfish or something.  I agree completely with this post.  Ive lived in TN Ive had the BBQ and it was seriously lacking. Ive had better BBQ in CT granted it was a hole in the wall that the dude did Texas Style, the Turkey was to die for, the pork belly , sausages, brisket omg so good.
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Post by TZ75 Today at 11:01 am

I like BBQ and Chili.

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Post by Guenther321 Today at 8:27 pm

I don't know alldata, I just saw Gone With the Wind the other day and they said barbeque and had ribs...here let me pull it up on my HBO account....oh wait...never mind....

J/K

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