Show Us Your Meat, and We'll Show You Ours

[Apoc]

Best damn corned beef sammich evaR. Picked cabbage, mint, hot mustard (sorry Scotty), and maple syrup

[ScottyB]

that's art

[JPolen01]

Alright, I need to ask this here.

Do you rinse/wash chicken before cooking?

I had no idea this was even a thing until the CDC announced a warning this week to stop doing this due to the risk of cross-contamination during the washing process. Nearly everyone in my office said they do rinse their chicken.

[Apoc]

Whole birds, yes. Pieces, no.

[JustinG]

Ditto, whole birds yes, pieces no.

I typically pat them dry, but never rinse them.

[Kaan]

washing and drying chicken is typically done when frying chicken... the egg/cornmeal/spices doesn't really stick to moist chicken.

[ScottyB]

6 lb lamb leg conventional roasted over Easter.  olive oil, rosemary and garlic rubbed on there with salt/pepper and lots of little slices over the fat cap.  ate off that sucker for 3 days.  came out perfect med/rare.

downside - spat tons of grease, smoked our house out and its JUST now stopped smelling like roast lamb

[Kaan]

6 lb lamb leg conventional roasted over Easter.  olive oil, rosemary and garlic rubbed on there with salt/pepper and lots of little slices over the fat cap.  ate off that sucker for 3 days.  came out perfect med/rare.

downside - spat tons of grease, smoked our house out and its JUST now stopped smelling like roast lamb

OH YES... outside of the oven issue I could live with my house smelling like roasted lamb for a while.

[ScottyB]

OH YES... outside of the oven issue I could live with my house smelling like roasted lamb for a while.

it was awesome for a week (mmm, old english pub smell)...then not so much

[Ryan T]

Vertical vs horizontal pellet smoker? Looking at the pit boss models at lowes, they are only $20 apart. I have no need to grill on it as I have my Weber for that, strictly looking to smoke.

[Sully]

Idk. Feel like a vertical might give you more arrangement options in the long run... But I wasn't really even aware they were a thing. Could be the new hotness now that pellet grills are everywhere and starting to become somewhat affordable (not really but maybe one day)

I'm finally going to pick mine up out of storage today and doing a little rib cook testing tomorrow for some friends. Trying a sous vide to smoker method and then a 3-2-1 all smoker method. See which is better. Really want to try the two different sous vide temps and times but I only have one anova

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[Evan]

Vertical vs horizontal pellet smoker? Looking at the pit boss models at lowes, they are only $20 apart. I have no need to grill on it as I have my Weber for that, strictly looking to smoke.

I didn't know vertical pellet smokers existed.    Id stick with horizontal,  its proven.

I like that pitboss on sale at lowes,  if I didn't already have 2 pellet smokers Id buy one.   Im curious how the flame broil function works out.

[Sully]

So I did a little rib test this weekend. Did two different rubs. One was the meathead Memphis dust and one was a random one that I then tweaked to what I thought would work better.

Two racks we're sous vide for like 28 to 30 hours at 150 degrees and then smoked for probably what turned out to be 45 minutes. One rack of each rub

3 racks (1.5 of each rub) we're smoked using the 3-2-1 (3 hours at 180, 2 hours foil wrapped at 225, and 1 hour at 225 unwrapped) method but then I read something right after I put them on that baby back only require a 2-2-1 and 3-2-1 is for St Louis spare ribs. So I kind of tried to fudge it a little bit by leaving them off a little while when wrapping them in foil. I used some hard cider for my liquid in the foil because why not.

Hands down the winner was the smoked ribs. People said the sous vide were still good but the smoked weren't really more difficult and much better to me at least. And people seemed to like my spice rub better. In part, I think because I had a little more spice in mine.

I did two thin coats of a mix of Stubb's and sticky finger sauce BBQ sauce in the last 20 minutes. My go to is normally sweet baby Ray's but went to but it the other day and realized it's first ingredient is high fructose corn syrup. I mean I'm fine with the first ingredient being sugar or something for the carmalizing effect but seems like a waste for it to be the corn syrup. So I looked through everything at Walmart and the two that seemed like the best options was sticky fingers and Stubb's. After taste testing them, I decided to mix cause they were both good but added different things. Sticky fingers was sweeter and stubbs spicier.

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[JPolen01]

My friend smoked some ribs yesterday. He did them a little too long but they weren't terrible. Did a dry rub but then I dipped them in a little Stubb's sauce. Never had it before but I liked it.

[Ryan T]

Picked this up the other day and put it together earlier this week. I leave for St. Louis for a week tomorrow so I won’t get to try it out until next weekend, but I’m pretty excited to try my hand at pellet smoking.

[Sully]

I think that's the same brand I saw at Walmart like 8 months ago and was curious about. Let me know what you think. They seemed pretty budget friendly as far as pellet grills go if I recall correctly

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[Ryan T]

It was only $399 so I’m not expecting the world from it, but it’ll for sure be better than crockpot bbq. There’s no good way to smoke with a gas powered Weber so I figured wood pellet was the cost efficient and effective way to go.

[Sully]

I only paid $250 for my smoke hollow when it was on sale and it works fine. I don't really see how price makes it better (talking about traeger mostly). The temperature sensor and it holding the right temperature is the biggest thing. The smoke hollow struggles a bit but I keep an external probe in it and adjust accordingly. Worth the $700 savings for the level of cooking I'm doing.

The pitboss ones just look "nice". The wheels and the bulkiness. The controller even looks nice.

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[Apoc]

We walked down to the farmers market yesterday and I spotted some tasty looking smoked hocks. Sauteed a whole onion, put the hocks in the instant pot, added a few cups of water, brown mustard and hot Chinese mustard, about 10 gloves of garlic, salt, pepper, and a bay leaf. Cooked on meat setting for an hour. Pulled the bones out, added chopped garlic scapes and let them soften on keep warm with the lid off for 15 min. Threw in a ton of snap peas and turned the heat off so the snap peas could soften a bit in the liquid for another 10 min. Served over rice with smoked salt as the finish. I was worried it was gonna be to smokey or salty - not even close. 

Everything but the onion and rice was from the market. Goods weren't what I'd call a deal, but it came out to about $6 per serving... which I'm happy with. 

[JPolen01]

That looks great.