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Team402

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Everything posted by Team402

  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 o
  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
  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
  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.
  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 probabl
  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 smoo
  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
  16. Arthur, respectfully I don't believe you had a real Tri-Tip and at $4.00/lb I really think Aldi had the cut mislabeled and it is really chuck. It certainly looks like it. Having said that, your approach to preparing the beef looks like it worked based on the photos of your meal. If that piece of beef were on my grille, the only things I would have done different is trimmed away all the fat & silver skin, gone with salt & pepper only and periodically spooned some butter over the beef as it cooked. Nice job! Mike
  17. Thank you for posting that video. Your steak looked great and I'm sure it ended up being phenomenal. What I particularly liked is the way you added in your genuine sense of humor into the video. In my opinion, that's what made the video. A guy hanging out in his backyard, cooking some food, getting f*&$#ed up and being completely normal. Well done! Mike
  18. Well, as Ogopogo stated there really isn't a set temp as to when the stall will occur. It occurs when the temps in your meat stop steadily rising over an extended period of time. There are a number of variables that play into when the stall happens. However, I've noticed in my cooks that it usually happens between 165-185. Right about the time I start seeing mid 160s I will start paying closer attention to the temps and the intervals at which the temps change. If after about a half hour the temp hasn't moved I'll let it go another roughly 15 mins and recheck. At that point I will know if I'm t
  19. I don't necessarily believe one way is better than another, I think it's a matter of personal preference on spritzing and wrapping. I've watched some videos, listened to some podcasts and read various articles on the subject. Some are for it and some suggest it's not needed. I've experimented with both and my preference is to spritz on a long cook like a beef or pork. As for wrapping... as soon as I get to the stall I pull the meat and wrap it. I wrap it as tight as I can and then back onto the Akron, beef gets wrapped in paper and pork in aluminum foil. At that point it takes as long as it ta
  20. That's exactly how I would approach it.
  21. I don't know which is more impressive... that you use your Akorn as much as you do or the fact that you actually keep count of how many times you use your Akorn. Makes me feel like the $290 I spent for mine was money well spent
  22. I'm going high heat tonight, I've got a Picanha that I've been saving. I haven't decided on what sides I want to go with but I'm sure I'll figure that out.
  23. You can't use something else and maybe mix in your Royal Oak?
  24. Please confirm that you can see the pics now
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