ONSC's Cookin', Grillin', and Bacon thread (6 Viewers)

[RedHeadedStepChild]

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.

Collagen breakdown begins at 160F and continues through 180F. Like a phase change-solid to liquid- the breakdown absorbs more energy. While that energy is being used for the conversion, it isn’t going into raiding the temperature of the meat. That’s why we get the stall.

 

[jamesurq]

I made cookies.

figured out I didn’t have eggs so I used apple sauce and a drop of olive oil instead. They were awesome.

 

[mtweller]

I made cookies.

figured out I didn’t have eggs so I used apple sauce and a drop of olive oil instead. They were awesome.
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it's 4/20 today. Any "other ingredients"?

 

[JohnVee]

Some meals from the last week. As you can see, I really love my Solo Stoves! Twigs, logs, lump...each one is a new process to learn.

 

[S4Cruiser]

Got crazy sophisticated with dinner tonight!

 

[SFROMAN]

Made Keto pizza last night.

chicken and cheese crust
Pizza sauce
Cheese
Jalapenos
Spicy sausage
Bacon

 

[JohnJB]

11 hours of my life are in this bowl. Nothing fancy, done on an original Weber kettle. Trying to keep my bona fide North Carolina resident card up to date while working from home.

 

[JohnVee]

@SFROMAN and @JohnJB Thems are some gorgeous eats!

 

[mtweller]

Nom nom nom!!

 

[jfz80]

Lunch has been passable this weekend
Saturday sirloin and squash

Sunday burger and salad

 

[lt1fire]

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[jfz80]

Mini soft shell quesopopperitos tonight

 

[S4Cruiser]

Dry rubbed, 2.5 hours meat side down, flipped then 2 hours meat up...finally 1 hour getting basted every 20 mins with Sweet Baby’s.

 

[S4Cruiser]

Ugh...I appear to have traded my cruiser/gardening/whatever addiction for the smoke...

 

[CharlestonG8R]

Smoked some pastrami the other day and made a bunch of Reuben sandwiches. Coupled with my wife's homemade Thousand Island dressing, they were pretty awesome. Should have taken pictures of the sandwiches... Next time... Also, next time I'll use the meat slicer; I just couldn't get the slices thin enough with a knife.

 

[Fort Knox]

Boston Butt.....went on the smoker about 90 minutes ago.

 

[Fort Knox]

Change of plans. Damn smoker heating element decided to stop doing it’s job, so the Weber will have to do in a pinch. Of course, my tank is low and I’ve been meaning to swap out my empty spare for a full one for way too long. Clearly, I was just waiting for this opportunity.

 

[mtweller]

Change of plans. Damn smoker heating element decided to stop doing it’s job, so the Weber will have to do in a pinch. Of course, my tank is low and I’ve been meaning to swap out my empty spare for a full one for way too long. Clearly, I was just waiting for this opportunity.

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Been there, done that. It's just such a pain to swap a tank - I'll do it next trip to the store lolololol

 

[Fort Knox]

Been there, done that. It's just such a pain to swap a tank - I'll do it next trip to the store lolololol

Sad thing is....I have like 3 spare tanks, all empty. Well....now 2 of them are full.

 

[JohnVee]

Heads up! Harris Teeter has pork butts for .99/lb. At least here in CLT. There weren’t many, as with most meat anymore.