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Mmmmm

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Mmmmm last won the day on December 12 2014

Mmmmm had the most liked content!

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  1. What kind of cooler so you use to achieve 6-8 hours so that the meat does not drop below 140? I have a crappy one that I put a pot of boiling water in...after that heats it up I take the pot out and put in towels from the dryer before putting in my foil wrappedmeat. I've lasted there for I think 4 hours or so. I don't want a super expensive cooler but knowing I was done 8 hours a head of dinner would be nice.I use any old cheap Igloo or Coleman just like Geezer said. Sent from my SM-G930V using Tapatalk
  2. I know of one guy who has been competing for 4 years and has an impressive stack of trophies for only doing comps that long and he does his briskets at 350 and they are done in 5-6 hours or so he says. Anything is possible I guess. For me, I quit agonizing over trying to time my cooks perfectly after I realized that every time my cooks finished a long, long time ahead of schedule the BBQ was always better. I've come to the conclusion that, with the exception of ribs, the single most important factor in producing consistent BBQ is a very long rest. For me I now get stressed out if my briskets and butts aren't done at least 2 or 3 hours ahead of mealtime, and I prefer a rest of 6-8 hours. I've found that being flexible about resting allows you to take your time and not rush anything, and that in the case of briskets you can pull them when they mostly probe tender with maybe one or two small tough-ish spots and during the course of the rest the residual heat completely evens out throughout the cut and finishes cooking the small tough spots, and the result is a tenderness and moisture that you can count on every time. Over time I've learned to watch the clock and, if I am way out from eating and it's getting close to done, I'll pull a bit early and foil it straight from the smoker into a cooler so it has plenty of heat to carry it until dinner is served. If it's getting closer I'll take it all the way to finish and then, to avoid over-cooking, when the meat finishes I'll rest it foiled on the kitchen counter for an hour or so to make sure the temp drops enough that the carryover doesn't overcook it when you put it in the cooler. Sometimes after it has rested for a good long time if we still aren't ready to eat I'll put it in a warm oven to hold it at 170 but I very rarely resort to that, since it will amaze you how long a large cut will stay hot wrapped in foil and towels in a cooler. Another reason I don't like to finish briskets or butts too close to mealtime is that, if you slice or pull it at too high of a temp, the meat will dry out almost instantly. I like to serve the meat in the 150° range and preferably no higher than 160° so the slices stay moist on the plate for a longer period of time. Of course, you must keep it above the danger zone of 140° without exception, but my point is take your time and don't even try to get it to finish at an exact time. Then, when it is done, again take your time and bring it back from the finish temp as slowly as possible and try to hit that magic serving temp at mealtime, rather than trying to finish cooking just before mealtime. This approach might not work for everyone, but I've found it works for me. Sent from my SM-G930V using Tapatalk
  3. Mmmmm

    Hey, everyone!

    Thanks, CC! I have a business business and then a BBQ business and both are doing very well. We are up to 7 employees in our business so my role has become more administrative than being part of the labor force. As for BBQ, I just lit my big cooker a few minutes ago as I have a wedding reception for 500 guests tomorrow afternoon. We are still doing the BBQ special night at the restaurant once a month and those numbers have grown from a low of 63 plates in May of last year to a peak of 168 in April of this year so we've had to streamline our kitchen operations to keep the plates going out the window on time. We have added ribs to our restaurant menu as well so we are now serving ribs, brisket, and pulled pork.That pretty much sums it up. How have you been? Sent from my SM-G930V using Tapatalk
  4. Been a long time! Just stopped in on a whim and saw a lot of familiar faces still posting. Thought I'd say hi to all the old guard and welcome to the newer folks. Keep on smokin'! Sent from my SM-G930V using Tapatalk
  5. P.S. (It was a joke! I just took the opportunity to demonstrate how easy it is to create a pic like the "famous" one we've seen before. Five minutes after I took this it was thawed completely off.)
  6. Thanksgiving was great! Invited elsewhere so I never had a chance to smoke a turkey for me and mine so that's what I was doing. Business has slowed down (almost stopped actually ) due to winter. My tally at this point is approximately 2535 lbs of meat cooked on the new cooker since I got it on July 22. I did cook one monster 35 lbs turkey for someone else but that's all I've done in a few weeks. See the picture below and bear in mind that is a full size hotel pan.
  7. The insulating properties of this cooker are outstanding! Just look at this picture I took this morning here in southern Idaho! That is ice on the face of the thermometer!
  8. The key here isn't to outrun the bear. You only need to be faster than one other guy.
  9. Still made for some awesome pics!!I've really been toying with the idea of adding a medium sized vault smoker to my cooking arsenal. I am finding myself doing more and more low-n-slows that do not comfortably fit on 1 bigJOE. Sure, I can use both bigJOE's, but boy those Pitmaker Safe's sure are nice!!!! Love the "vault style" setup for medium/large cooks!! I don't see the point in buying a Pitmaker Safe. They cost almost 89% of the price of the Vault and have much less capacity. In the Fans of Pitmaker Facebook group there really aren't too many safes. They just don't seem real popular and I think that's why, for a few hundred more you've got a Vault.
  10. I am told that the way to cook perfect KCBS bite ribs is to cook to an internal meat temp of 185-190 using a very fine point thermometer like a thermapen, then hold that temp in foil for an hour before letting them rest. That being said, you will be best off to figure out what you are after as far as tenderness, and then devise a method of checking for doneness so that you can be consistent, whether it be a temp, a toothpick probe, bend test, or another method that works for you. It will be impossible to he consistent with a time/temp method because the ribs themselves vary too much. I have been ordering St Louis spares by the case and they are nice racks but the St Louis ribs from Costco are much thicker and meatier than what I've been cooking, so if I were to use a 3-2-1 method it is possible that one would be overcooked and the other would be perfect or under cooked. As with any BBQ, learning when something is done is 3/4 of the battle.
  11. Bread will get plenty dark on the bottom if you place coals under the oven. Only place coals on top of the oven for breads. The heat will conduct around the pot and brown the bottom as long as it is a high quality Dutch oven with a good fitting lid.
  12. Interesting that they recommend hot and fast for back ribs...
  13. Looks good! I just took my last brisket off the smoker for this weekend's wedding. Glad I finished before that wind got here. Its supposed to hit this afternoon or evening I believe.
  14. I stand with John. I just popped in and have been viewing the remains for a few minutes now. Had John locked that thread someone else would've undoubtedly started a thread entitled "locked threads and over-moderation" and griped and moaned about that. Can't anyone empathize with John? BBQ is his hobby. Hobbies are meant as a means of decompressing. John is passionate enough about BBQ that he started a forum, on his own, and we are here today, free of charge if that is how we wish. So John comes home tired after a long day at work, in the medical profession iirc, sits down at his computer, and is met with "John this, John that, John is a jerk, blah blah blah." He has two choices... do nothing and be abused for it, or do something and be abused for it. If running a BBQ forum was what I chose to do as a fun way to feed my passion and it came to the point it has in the last day, you can bet your bottom dollar when you tried to log on this evening you'd get a 404 error. There is no club of cool kids here, there is no gang banging going on. Some of you newer members will click on my profile and say, "see, another old member." To which I reply, I have some friends here of sorts but I've never gotten close to anybody. I honestly still feel like a newer member myself who isn't in the loop. My guess is other high posters feel the same way. The whole club thing is a myth. I am sure John doesn't mind helpful suggestions, but to anyone, and I mean anyone, who has complained or been verbally critical of John and his management of the forum, your behavior is appalling.
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