I’ll be there in the morning!
ONSC's Cookin', Grillin', and Bacon thread (3 Viewers)
- Thread starter jfz80
- Start date
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S4Cruiser
SILVER Star
Home made pho
RedHeadedStepChild
Proudly wearing my MC1R mutation!
I like to make mine from a Pho kit.
Well I didn't make the noodles myself lol. But I don't when I cook pasta either.
S4Cruiser
SILVER Star
First smoked pork butt. Turned out good buts lots to learn for sure...biggest thing is the s*** takes a long time to reach 195 internal temp when cooking @225. Think I’ll up the temps to 250-275 next time and see the difference.
@S4Cruiser 250* up front for the first couple hours isn't bad. I wouldn't go to 275*. I've found it cooks a little too fast and even though you get to temp, there's not the same amount of time for the inner connective tissues to break down. If you didn't do so, it also makes a big difference if you let the butt warm to almost room temp before throwing it on the smoker. If that bone running through the middle is cold, it will keep that internal temp down for a while.
This book is really great. So is his website/forum www.amazingribs.com.
www.booksamillion.com
Meathead: Meathead Goldwyn: 9780544018464
Meathead: Meathead Goldwyn: 9780544018464: Hardcover: Methods - Barbecue & Grilling book
www.booksamillion.com
jfz80
Cruisin’
- Thread starter
- #431
I really enjoyed this book too when I got my smoker. Granted I’ve not read any others to compare too but good core lessons.
Amazon product ASIN 0762436093
Amazon product ASIN 0762436093
Fort Knox
SILVER Star
I do miss me some Chinese food. The wife is a little freaked out about getting any kind of takeout right now, and probably Chinese in particular. 
Fort Knox
SILVER Star
I made some really tasty sausage gravy yesterday. Reminded me why I don’t make it very often......I can’t stop eating it until it’s gone. Turned out pretty damn good, despite having to use self-rising instead of all-purpose flour (all the grocery store had).
S4Cruiser
SILVER Star
Good stuff! I experienced what I have learned to be called 'the stall' at around 160*-170* and it lasted 4 hours or so. I placed the butt in pan and wrapped in foil which seemed to help but who knows. I also may not being using a very accurate thermo - getting something better is on my list. It was super tender melt in your mouth so I got lucked and did something right! It will be interesting to see on the next one. Butt was room temp for a couple hours while I brined and got the smoker up to temp.
S4Cruiser
SILVER Star
I do miss me some Chinese food. The wife is a little freaked out about getting any kind of takeout right now, and probably Chinese in particular.
Me too!! China Palace here I come when all this is done and over!!
@S4Cruiser another thing I’ve done is use butcher paper or parchment paper to wrap it after about 4-5 hours instead of foil. That seems to not trap quite as much moisture and possibly give you a mushy bark. Another thing I learned in TX was to pull the wrapped bbq when it’s just about at temp and put it in a small cooler for about an hour before you serve it. The temp will continue to rise a few degrees but then have a nice rest period. It’ll be at a perfect temp for serving. Beware though....my small Coleman cooler now permanently smells like bbq!
@S4Cruiser I think I have that same smoker... does pretty good for an inexpensive unit.
Did some London Broil yesterday; let them go just a little bit too long but they were still VERY good!
Did some London Broil yesterday; let them go just a little bit too long but they were still VERY good!
S4Cruiser
SILVER Star
Oh, I have the Masterbuilt electric from Lowes/Home Depot for ~$30. It was a cheap one to try before I looked at something nicer. It's OK but doesn't give a great 'smoke ring' when slicing the meat open. I'm definitely looking to get something a little nicer now that I've tried it for a year.
