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Team402

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Team402 last won the day on December 24 2019

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  • Gender
    Male
  • Location:
    Adamstown, MD
  • Grill
    Akorn

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  1. Maple, I think you did just fine in terms of your internal temps etc... The only thing you did not do was to wrap. For beef, I almost never use foil. When I think the beef has gotten to the stall, I'll pull them off, wrap in butcher paper, bring the cooking temp up slightly and then back in the smoker. It adds a bit more cooking time but it so worth it at the end. In this video I explain that exact practice Just keep in mind that this is just one of a gazillion different ways to approach smoking beef ribs. Hopefully you will be able to take something out of the video to help you get the results you are going after. For what it's worth I've done short plates like yours using the description in the video. Mike
  2. It did take about 5 hrs to go from start when I put them on to when I took them off. I think I had run it up to about 180ish before I wrapped them in paper when I noticed the stall had begun. At that point it I think it was probably another 2 1/2 hrs until I got to pull them off when they were reading somewhere between 205-210F. I think the biggest difference is I kept it at much lower temps than what you did which is how I got the real dark bark and the red center. I think the maximum temp I did was somewhere between 240-250 just to help me push through the stall but as soon as the meat temps started rising again, I closed off the top vent in my Akorn and let it drop back down to between 215-230F and then held it there to get to the finish. I never go by the external temperature gauge, #1 it's always fogged up #2 depending on what temperatures I'm cooking at it is incorrect by as much as 60 degrees (such a P.O.S.) which is why I have a temperature probe clipped to the grate. Keep doing doing what you're doing Karl, this is how you learn. It's how I learned and how all the other folks in this forum have learned. Every now again you're going to have a fail (God knows I've ruined ALOT of perfectly good meat) and then every now & again you get it just perfect and it's like magic, that is what keeps me firing up my grill.
  3. Karl, you actually answered your own question. The stall is the point in a cook were the meat actually stops cooking until the muscle relaxes and breaks down. I equate it to how acupressure works. Let's say you have a stiff muscle in your shoulder if you apply enough pressure to that exact muscle eventually it will give up, relax and the pain you have will go away. The same could be said about your beef ribs, had you held in there just a bit longer and kept applying heat the muscle would have relaxed, it would have then softened as it finished cooking. You also referred to the instructions you were following, I follow them all the time but I also try to remember that each piece of meat is not like the other even if it is the same cut which basically means I use the instructions only as a guide and let the meat to dictate how the cook is going to go. In this thread I made a video preparing beef short ribs and in it I talk about getting through the stall and how I deal with it. As for the seasoning, you may want to start with a straight 50/50 mix of salt and pepper to balance each other out. Salt enhances a meat's flavor and pepper changes the flavor of meat. Starting with a 50/50 mix gives you a good base with which to work and then you can add in more of one or the other to get the flavor you're going after and then slowly introduce other seasonings to obtain the taste you want. The more you do this the less time it will take you because you'll already know which seasoning/spice will do what to a flavor. I hope this is helpful to you. Mike
  4. Karl, what temp did you pull them at? Did you wrap before or after the stall? What was it that you did that you think caused you to get the result that you did?
  5. No doubt dude, thanks for catching that because I completely missed it.
  6. It looks like you’re starting to get good pull back on the ends. The only thing I would be differently than what you’ve described is giving it a little spritzing of beef broth, apple cider vinegar, water or just sniveled to help keep the outer surface from completely drying out. That way when you go to wrap your bark will have really set and when its done you’ll get that incredible crunch and soft chew that beef short ribs will give you.
  7. That was so f*&%ing funny. I've actually considered doing a cooking video on my channel all f*&@ed up in hopes of helping me get past some of the awkwardness of being in front of a camera. I may not post it but use it as a learning tool to see how I am in a little more relaxed state of mind.
  8. Interesting problem ricksan, if I were in that situation I think I'd start with adding a water pan and closing both vents slightly. I can remember so many cooks where the temps just did not want to cooperate and doing those two things helped me get the temps under control. Just hanging in there, not panicking and figuring out the solution through experimentation will get you there. In the end, it's just a fire...
  9. This method is by far my favorite method of preparing country style boneless pork ribs. In my opinion the secret to getting that candy like shell on the meat is to use just enough sauce to coat all the pieces but not so much that it is sitting in a pool of sauce while it finishes. The butter and the steam from inside the cover pan will add the moisture and the brown sugar kisses it with just enough sweetness. I've been thinking about how I can change up that recipe to give the meat a little snap when you bite into it, kind of like a TootsiPop had... candy shell & soft middle. Maybe coating the pork in honey as a binder for the seasoning before putting them on the smoke.
  10. philpom, have you considered getting a big piece of sheet metal and then cutting it down to the size you want? You could then cover it with an exterior enamel to keep it from rusting, stencil & paint in whatever letting or numbers you need with a contrasting color and then applying a couples coats of clearcoat to seal your project. You could also get the sticky letters & numbers like you'd use on a mailbox if you didn't want to go through the stenciling and painting of the letters and numbers. I would think that you should be able to bang that out in a few hours and probably be under your $100 estimate. Just an idea...
  11. Oh my god Cue, thank you so much for that tidbit of info. I will totally be on the look out whenever I'm at the grocery store or Sam's. That is an invaluable piece of info. You are the man for sharing that! Happy Easter
  12. The short answer Buddy is yes. There are a number of other things you could do to keep the temps low but the easiest is to have a heat deflector. You may also want to try putting your fuel on one side of your fire box to create an indirect or cool area for cooking. You could also start out with less fuel but you'd have to keep a very close eye on it to make sure that you didn't run out of charcoal which means a lot of opening your pit and losing all that heat which you've worked so hard to build. Hopefully that helps you.
  13. That's a great suggestion, I too thought about that having the ingredients in premeasured bowls when I was going through the editing and looking for various places to reduce the time. I learned more about the whole process by going through the editing because you're watching yourself on video and you're focusing on segments of time that you can cut out. All the while you watch a section of video 20-30 seconds at a time over and over again suddenly you find yourself critiquing yourself. You start focusing on all the uhs & ands, I need to have better posture or how to have a smoother delivery of my material. As for the length, you'd be surprised how hard it is to cut it down. I originally started with almost 3 dozen segments of between 20 secs. to a minute and a half. You'd think it's not that long but when you put it all together you have a video that's over 30 mins long. Thanks Rob for your input.
  14. Thanks for the suggestions Charles. I understand what you're referring to regarding actually watching what I'm doing rather than standing in front of the camera. Like I said I did this by myself and have zero experience making and editing videos. But... I'll figure it out. prowe, don't be a hater. You must be a lover of the Great 8.
  15. I decided to make a Youtube video. At times I felt like I was struggling to get through some of the scenes and it was a bit more awkward than I thought but I found once you get going it becomes easier and easier. I felt very odd talking into a camera with no one else in the room. I would appreciate any suggestions on what I could do for improvement. Please bear in mind that this is my very first one and i had no help using the camera and zero experience with editing. Thanks
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