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  • Posts

    •     Sent from my iPhone using Tapatalk
    • Oh, also just FYI, you can not fit a Classic in the back of  2014 Tahoe without removing the last row of seats or taking the Classic out of the box.
    • Rather than start a new thread, KJ at the road show today at the Mall of Georgia location were $20 higher than above.  Picked up a Red Classic II that will replace my Black Classic that will go a mountain cabin.  The hinge, gasket and firebox design seem to justify the price increase over the Classic 1.
    • Here's what I generally go by, but as always "it depends. "

      Pork Chops
      64 oz apple juice
      1 cup brown sugar
      1/2 cup kosher salt
      1/2 cup no-salt BBQ rub

      Turkey
      1 gallon vegetable broth
      1 cup sea salt
      1 tablespoon crushed dried rosemary
      1 tablespoon dried sage
      1 tablespoon dried thyme
      1 tablespoon dried savory
      1 gallon ice water

      Whole Chicken
      1 gallon warm water
      3/4 cup kosher salt
      2/3 cup sugar
      3/4 cup soy sauce
      1/4 cup olive oil

      Chicken Breasts
      1/4 cup of kosher salt
      1 quart (4 cups) of warm water.
      1/4 cup brown sugar

      I usually inject a butt if I want to add a brine. But mostly I dry brine butts. Just depends on my mood and available time.


      Sent from my iPhone using Tapatalk Pro
    • Nice thing about pork butt is how forgiving they are. It almost doesn't matter what temp you cook at, as long as your rub doesn't burn. It sounds like fun was had, that's the most important thing.

      Btw, I can't see any pics.


      Sent from my iPhone using Tapatalk
    • That looks very, very good !  Would love to try lardons of that instead of pancetta as the fat content would be ideal. I think I need to start seriously thinking about curing some bacon (I've never done any curing....)  !!!
    • Same here, June 3rd is booked up. What a bummer. Hope you all have an awesome time!

      Sent from my SM-G900W8 using Tapatalk

    •   @5698k  @bcbz71   Sorry about that!  Got caught up in the finishing touches, the whiskey, and the food.  After heeding the warning, i warmed the smoker up to about 300 to try to speed it up a bit through the stall.     The meat stalled closer to 180.  It was creeping up to 195 right about on time.  At about 197 I checked the probe in another spot of the pork and it was reading 190.  I wrapped it in some foil and put it back on to get that spot to 197, figuring the other spots would be closer to 205.  I did the poke test and it was like butter.     I then wrapped in some towels and put in a hot cooler (no I didn't use ice - thanks for the tips everyone!).  The hot water from the bath made it nice and hot.   Yes - we had a couple of drinks and some of the people who came over brought appetizers so it actually worked out absolutely perfectly with timing this way.  The pulling was easy with 2 forks and we all dug in for a great meal.  Everybody was really impressed with the way it turned out.  One of the guys used to be GM at a higher-end restaurant here in Tampa so he knows good food, and he was very impressed.  This now has my curiosity running and what if I could have done it longer at 250 to now the difference - but there are future weekends for that!   A few pictures at the bottom from start to feast with the butt and some sweet potatoes that I ran on the smoker for about 2.5 hours and melted in your mouth.   A few quick things I learned in this process.  Always taking notes to get better! 1) Start earlier - always better to finish and keep the meat wrapped up. 2) I need a remote grill thermometer.  I have one for the meat, but not for the grill temp.  I set up the one I have next to the grill facing a window so I can check it easily, but still went to look every 15 minutes or so once I had gotten stable. 3) Smoker definitely needs a few different setting touches to keep grill stable at 300 than 250 or even 275.  For some reason my smoker loves to stabilize at 271.  Not bad though for my third time using it.