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play so hard
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Looks pretty dope.

I need to cook some ribs

7/2/2017 9:26:15 PM

NeuseRvrRat
hello Mr. NSA!
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piggly wiggly has 2 rack vac packs of untrimmed spares for $1.99/lb.

7/2/2017 10:08:51 PM

wahoowa
All American
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$0.99/lb Boston Butts at HT.

7/2/2017 10:42:57 PM

NeuseRvrRat
hello Mr. NSA!
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did the crock pot sous vide steaks again, but with thicker ribeyes and seared them in cast iron. pretty awesome.

but doesn't really go in this thread

7/4/2017 6:57:40 PM

Bullet
All American
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I grilled vienna sausage kebabs this weekend. They were as expected.

(i also grilled shrimp and bratwurst)

7/5/2017 1:01:00 PM

NeuseRvrRat
hello Mr. NSA!
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Did wings last night. Used sriracha in the marinade instead of Frank's. Wouldn't suggest doing that. Too much sugar in it and they wanted to burn with the super high heat of the vortex.

[Edited on July 6, 2017 at 9:26 AM. Reason : Pulled them earlier than usual and still came out decent]

7/6/2017 9:26:00 AM

petejames
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Made some ribs Tuesday. That's as close to perfect as I've come with them in a while. Normally they are too tender and fall off the bone way to easily so I've been slowly toughening them up. This time I smoked for 3 hours, wrapped for an hour and then unwrapped and sauced for an hour. Still tender enough to pull away from the bone easily when you bit into them but you could also pick them up without them falling apart.

7/6/2017 6:55:53 PM

NeuseRvrRat
hello Mr. NSA!
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I do 3-2-1 method at 250 deg, but I take 30 mins off each phase. Every rack is a little different, so it's difficult to get it right on without lifting the lid to check pull back, bark cracking, and bend test a few times.

7/6/2017 8:23:43 PM

slckwill577
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So I think I have my Akorn experience level up enough to where I'm ready to try a shoulder/butt.

Can someone give me the Cliff-notes version of what to do?

I never know what to buy/where to buy it. Boston Butt? Picnic Shoulder? Bone In? HT has "Smithfield Boston Butts" on sale for 1.97 this week, but isn't there some type that I should avoid(in some sort of briney solution?)

7/12/2017 9:19:55 AM

NeuseRvrRat
hello Mr. NSA!
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Buy a Boston butt with a bone in it. $1.97 is not a good sale price. Should be able to find one for $1.29 or $.99 or even less occasionally. Just cover it with rub and cook it fat cap down at 225-275 degrees until it probes tender. Internal temp will probably be around 195.

Avoid any meat that says "enhanced" or anything else alluding to brining. You just want a piece of meat that was cut off a hog and wrapped up.

[Edited on July 12, 2017 at 9:30 AM. Reason : Bd]

7/12/2017 9:29:12 AM

slckwill577
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Where do you normally find your bone-in boston butts?

7/12/2017 9:46:45 AM

NeuseRvrRat
hello Mr. NSA!
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Piggy wiggly, food lion, Lowes foods, harris teeter. Wherever I can find them cheap. I fill the freezer. Fresh picnic shoulders work fine too.

7/12/2017 10:41:01 AM

jbrick83
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The HT butts are ALWAYS on sale for $1.97. I stop by there probably two or three times a week and I've never seen them not on sale. Once a month they'll drop to $.99/lb...grab a couple then. Never really looked for butts at other stores.

7/12/2017 10:58:45 AM

slckwill577
All American
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Supposedly those are the Smithfield "extra tender" butts. Are these the ones in the solution that you are talking about?

7/12/2017 11:08:24 AM

NeuseRvrRat
hello Mr. NSA!
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I think so. The shitty ones will say something like "up to XX% water added".

7/12/2017 11:25:38 AM

slckwill577
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Found them at Food Lion for 1.29

7/13/2017 7:47:04 AM

NeuseRvrRat
hello Mr. NSA!
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That's acceptable

7/13/2017 9:11:51 AM

slckwill577
All American
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Any last minute advice about how to bring the Akorn up to temp for low and slow?

7/14/2017 1:13:38 PM

Dynasty2004
Bawls
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light as little as possible and wait, or do a chimney and light, then lower your air.

7/14/2017 1:50:20 PM

jbrick83
All American
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Check out the minion method.

My 2nd smoke on the Akorn went really well using the minion. Got a decent fire started (used a cube...which many on here don't like, but it worked great for me). Shut the grill with the bottom and top vents open. As the temp started to creep into the upper 100s, I slowly started closing the vents. Once it got in the 210 range, I barely had the vents open. The fire was going strong, so the temp crept up to about 250, but then it slowly went back down to the 220 range where I was able to manage it for the next 7 or 8 hours.

7/14/2017 2:12:06 PM

NeuseRvrRat
hello Mr. NSA!
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use a cotton ball with alcohol instead of the cube and bring it up with top and bottom half open and then start closing back more around 150 deg and you won't get as much overshoot

7/14/2017 2:18:01 PM

slckwill577
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Do you guys pile the coals up into a volcano or just put the cotton ball/cube on top of a chamber of coal?

7/14/2017 3:14:33 PM

OmarBadu
zidik
24877 Posts
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live by the electric starter

7/14/2017 3:38:57 PM

NeuseRvrRat
hello Mr. NSA!
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volcano-ish

i just dig out a narrow hole and throw the cotton ball in there and make sure there's a piece or two across the top

the electric starters are ok, but they don't do anything the cotton ball won't. i guess they might save you a few minutes. not worth it to me.

7/14/2017 5:27:14 PM

synapse
play so hard
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Those propane torches seem pretty popular too

7/14/2017 6:38:28 PM

petejames
All American
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My mom heard about some thorn tree in Cuba that was extremely invasive so they started making lump with it and exporting it, including to the US (first legal Cuban import in forever) and got really excited and ordered me a bag. It had mixed reviews but I'm lighting it as I type, will post back with results.

7/16/2017 12:31:27 PM

slckwill577
All American
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It turned out well! The Akorn fluctuated a bit for the first couple hours so I had to keep adjusting slightly up and down, but after hour 3 it held 250 like a champ.

I don't think any of my hickory chunks lit, so there wasn't much smoke, and I wasn't patient enough and took the meat off once it hit 190. Probably should have left it on for another hour.

7/17/2017 7:17:38 AM

Dynasty2004
Bawls
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^What did you cook

7/17/2017 10:51:03 AM

petejames
All American
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That charcoal worked as well as you would expect. I did drumsticks at 400 so not the best test for high heat, and I've not looked to see how much burned, but I'd imagine it does burn longer than any other lump. The chunks were all pretty big and they felt really dense. It was a bitch to light, I ended up having to use 3 cotton balls at once. I will say though, at 400 degrees it barely smoked at all.

7/17/2017 7:00:13 PM

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