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 Message Boards » » ***Official Grilling Thread*** Page 1 ... 5 6 7 8 [9] 10 11 12 13 ... 27, Prev Next  
Smath74
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1- Do you put anything on the meat before the the rub to help it adhere? No.

2 - Do you wrap the butt in foil at any point, and if so when? Sometimes it helps to get it over the hump temperature-wise, but as long as your temperature is consistent it will eventually get to temp. I find the foil over-moisturizes the bark.

3 - When your butt has reached the desired temperature, is there any downside to setting your oven at 195-203 degrees and holding the meat there, as opposed to wrapping in foil and throwing in a cooler with towels? It seems unnecessary. your meat will hold a good temperature on it's own for a good while.

4 - What temp do you normally pull at? take it off around 195-200. wait at least an hour before i pull the meat apart.

[Edited on August 15, 2014 at 7:39 PM. Reason : (this is for pork butts)]

8/15/2014 7:15:24 PM

Str8BacardiL
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5 - How much beer do you drink cooking the average pork shoulder?

8/15/2014 9:06:25 PM

NeuseRvrRat
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1- Do you put anything on the meat before the the rub to help it adhere? I tried oil on my last cook on the recommendation of AmazingRibs but, predictably, the meat was too oily after pulling. Mustard is often recommended, but that scares me, even though everyone says you can't taste it in the final product. Additionally it just seems wrong...

no. i've done the mustard before and it doesn't make any difference. waste of time.

2 - Do you wrap the butt in foil at any point, and if so when?

yeah, i wrap it in foil between removing it from the grill and stashing it in a cooler.

3 - When your butt has reached the desired temperature, is there any downside to setting your oven at 195-203 degrees and holding the meat there, as opposed to wrapping in foil and throwing in a cooler with towels?

idk. i've never put bbq in the oven. never been necessary for me. the cooler/towels works fine and it will still be too hot to touch at least four hours later.

4 - What temp do you normally pull at?

for the last time, your meat is done when it probes like you want it to. sometimes that's 190 deg, sometimes it's 205 deg. i usually probe it when i get 195 and most times it's good to go, but sometimes i need to go a little further.

8/15/2014 9:12:49 PM

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I meant do you let it rest to 160 or something so it's not so damn hot...I know the finishing meat temp can vary

[Edited on August 15, 2014 at 9:57 PM. Reason : I think you're supposed to not let it get down below 140ish right?]

8/15/2014 9:55:31 PM

NeuseRvrRat
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no, i just pull it when we're ready to eat. you should stay above 140 for food safety reasons.

8/15/2014 9:59:57 PM

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So no difference in how much rub adheres with mustard (or something else) or without? I can't imagine you dry it with paper towels pre-rub though right? I figure you gotta have *something* on there...

8/15/2014 10:06:48 PM

NeuseRvrRat
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i couldn't tell a difference. i remove the meat from the package and apply the rub. i try to keep it simple as i can.

[Edited on August 15, 2014 at 10:09 PM. Reason : dafs]

8/15/2014 10:09:18 PM

Smath74
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^yep. the genius of NC bbq is to let the pork flavor to do it's thing.

8/15/2014 11:24:47 PM

steviewonder
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^Bingo

8/16/2014 10:07:32 AM

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Well fuck I up and won the damn thing! 1st places from the judges and 2nd people's choice. Neighborhood kid won the peoples choice; I was really after the judges award. The kid said he didn't even smoke his meat...did it in the oven the whole time. Throws his win and the the credibility of the people right out the window!

Turn in box was some barky chunks (mostly money muscle) with vinegar/touch of tomato sauce (wanted something thicker than ENC), and also some standard ENC Q, which was used for the people's choice.

Tried the mustard thing (since I applied just salt first) to hold more rub and it seemed to work pretty well. Definitely didn't affect the flavor. Might try working salt into the sub and not doing mustard next time...can't imagine it makes much difference either way.

I pulled and sauced the meat like 90+ minutes before serving since the organizers were running late and had to keep it warm in a crock pot. I saw a guy who waited until the last minute before serving and thought I was done for.

8/18/2014 3:08:13 PM

Smath74
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congrats! my new bbq team is competing in rocky mount in october.

8/18/2014 5:14:56 PM

Str8BacardiL
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Were any pics taken?

8/18/2014 6:30:31 PM

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Unfortunately just one when I was adding wood. I usually do a water pan on top of the fire but I volunteered for two butts so there wasn't really room.



^^^ Thanks dude. How many of those have you done?

[Edited on August 18, 2014 at 10:08 PM. Reason : Finally got a Maverick ET-733. Pretty badass.]

8/18/2014 10:06:03 PM

ncsuallday
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I usually have the water pan beside the coals (under the meat)

8/19/2014 11:05:17 AM

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I've got one there in the pic (can barely see), and usually do an additional one on top.

8/19/2014 12:04:25 PM

wdprice3
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^you bring some shit like that to a tailgate, then I'd probably give you one of my parking passes and some tickets for a deal. as long as you stay there with the goods

[Edited on August 19, 2014 at 12:50 PM. Reason : .]

8/19/2014 12:48:50 PM

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^ I can make that shit happen! Lemme know. Would probably be easier for an afternoon/evening game.

8/19/2014 1:12:46 PM

wdprice3
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^true. I'll keep this in mind

8/20/2014 1:07:33 PM

Str8BacardiL
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I want to make grilled cheese sandwiches on the grill.

8/21/2014 12:01:15 PM

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BOGO Smithfield Butts at HT right now. $1.50/lb.

8/24/2014 11:26:22 AM

NeuseRvrRat
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so, they're $1.50/lb before or after the deal?

8/24/2014 3:28:33 PM

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Post...I've never seen butt anywhere for $1.50/lb normal price.

8/24/2014 3:53:11 PM

NeuseRvrRat
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i've bought it for $.99/lb, but not lately.

8/24/2014 4:29:17 PM

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^ but that was the sale price right?

8/24/2014 4:34:57 PM

NeuseRvrRat
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yeah, i never buy one unless it's on sale.

8/24/2014 5:05:06 PM

Str8BacardiL
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yeah pork is more expensive than cocaine these days

8/24/2014 9:02:18 PM

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Did anyone make it to RibFest this weekend? I went and had some tasty grub. Just finished off the last of the ribs. Was talking to one of the national teams there and they all use propane (except 1). makes sense i spose...easier to control temperature. I'm sure there are some other benefits too.

8/25/2014 3:09:58 PM

Smath74
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really? doesn't seem right unless you are hank hill.

8/25/2014 5:27:06 PM

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^ Yup. Had already heard that elsewhere too.

Good deal on charcoal -http://www.lowes.com/pd_361268-308-4460030479_0__.html

8/25/2014 5:47:21 PM

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Can someone school me on usage of the top vent on a charcoal grill? Obviously the bottom vent controls how much oxygen gets to your coals and how hot your fire gets, but what the hell does the top vent do? The only thing I know about it is you want it right over your meat so the smoke goes from the fire through the meat then right out. What other considerations are there?

8/25/2014 10:52:19 PM

NeuseRvrRat
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The top vent controls temp too. I use the top and bottom together to control temp. Air can't come in if it can't get out. Jack your top vent wide open and try to control with the bottom only and you're gonna have issues. The top vent isn't as important on an inefficient kettle, but it's very important on a kamado.

8/26/2014 9:18:13 AM

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Hey don't judge my kettle!!!

Quote :
"Jack your top vent wide open and try to control with the bottom only and you're gonna have issues. "


I've noticed that recently...closing the bottom vent only does so much.

8/26/2014 10:44:59 AM

NeuseRvrRat
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Hey, I've got a kettle too that gets plenty of use, but everyone knows they aren't as efficient. In a way, they're a little easier to control temp on because they react much quicker (due to lack of insulation).

8/26/2014 11:18:38 AM

wahoowa
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where can I find some good quality beef short ribs in Raleigh/Cary?

8/26/2014 5:09:16 PM

shoot
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Costco?

8/26/2014 5:17:39 PM

mofopaack
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Meat House or Fresh Market

8/27/2014 11:41:27 AM

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What's wrong with Costco/Sams etc?

If you're looking for grass-fed then definitely go to Whole Foods. Meat House is a rip-off though IMO.

8/27/2014 11:53:10 AM

ncsuallday
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I think Fresh Market has the best selection/price for good cuts. The farmer's market also has grass-fed beef but be prepared to pay $texas

8/27/2014 12:23:39 PM

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^^ Meant to say Fresh Market there but Whole Food$ has good meat too

8/27/2014 2:33:31 PM

Smath74
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I used to work in the meat department at Fresh Market. yeah the meat is pretty good, but generally expensive for what you get... of course that was back in high school in the late 90's.

8/27/2014 4:40:36 PM

NeuseRvrRat
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Costco has great meats

8/27/2014 10:46:36 PM

Smath74
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http://slickdeals.net/f/7168132-char-griller-akorn-kamado-cooker-black-239-20-tax-free-shipping-target?sdxt01=internal&sdxt02=Deal+Bit&sdxt03=For+Thread+7168132&sdxt04=slickdealsindex

8/29/2014 4:25:05 PM

NeuseRvrRat
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good price

8/29/2014 4:42:32 PM

Smath74
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is that similar to the one you have?

8/29/2014 5:03:30 PM

NeuseRvrRat
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same grill i use

8/29/2014 5:04:15 PM

Smath74
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damn... deal expired ugh. clicked on it to order

8/29/2014 5:17:01 PM

puck_it
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The Kroger in garner has one for 249. Its right inside the door to the left. One is set up, and there's a couple boxes.

[Edited on August 29, 2014 at 7:27 PM. Reason : near the registers and pharmacy]

8/29/2014 7:26:50 PM

NeuseRvrRat
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if you keep waiting they'll probably drop the price even more. they always keep discounting them at the end of summer until they're all gone.

8/29/2014 7:30:38 PM

wahoowa
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Also have the same grill. Really like it.

8/29/2014 11:56:00 PM

Str8BacardiL
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I was gonna post that deal but I did not want anyone's vagina to get torn due to the long link not fitting in their browser window.

8/30/2014 11:08:44 AM

 Message Boards » The Lounge » ***Official Grilling Thread*** Page 1 ... 5 6 7 8 [9] 10 11 12 13 ... 27, Prev Next  
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