BBQ!

[Pissy]

And at 3:45am it's up to temp, making smoke and I throw it on.  I decided to put it on the top rack, vs the bottom to maximize the charcoal.  I think that foil barrier right below the bottom rack would take more energy to keep at 220° than it will up top. 

Not exactly back to bed, since I've got a fire going, but it'll be going until 6:00pm.  I can leave it alone for a few hours, check on it then. 

[Muffin Man]

was here at 3:39AM

[Pissy]

Approaching hour 4.  

[Pissy]

7 hrs

[Pissy]

10 hrs

[RAGER]

Oh man.

[Pissy]

It went for 13 hrs.  It's good, but not as tender as I would expect.  Did 220°.  Might try 250 next time.

Funny thing, I always nailed it before I had any knowledge or control over temperature, using my old reliable smoker cheap ass smoker.  Afterwards not so much.

[RAGER]

Ain't that some shit. I've had similar experiences doing something the new fangled way as opposed to by feel.

[mortlock]

pissy with the win. holy crap that looks amazing.

[Muffin Man]

how'd it do?

[Pissy]

It was good, not great.  I think i need to go up to 250°.  As a matter of fact, I don't remember the last time I made a butt on this particular smoker, but I'm almost positive it was before i got the temp controller.   Maybe I documented it in this thread.  I'll look. 

There is a remote possibility that it wasn't thawed completely.   But I think it was.  It sat in a bucket thawing for about 8 hrs, then in the brine in the fridge for another 12.  

[Muffin Man]

Just noticed those claws! 13 hours. Neat.

I let this slip past the "use by date" 3 weeks but it seemed okay. So alot of brine time. In the oven at 325F, lowered to 250, but it was cooked to 170F internal before I knew it - 2+ hours. I'd planned on 6 lol, so my math was way off.

When it came out of the package it was a big round piece, then it turned it into this. Maybe had a lot of water in it? Heavily seasoned, a bit too much, but it tastes pretty good! Lemon-pepper pokes out nice. Would do again but in the Kamado.

I'll try to pull it, again, but had to slice away at it. Working my way through it; enchilada, stir fry, making pho noodle soup today.

$7.99lb

[mortlock]

a bit processed for my tastes. i dont trust it. i dont trust their process.

[Muffin Man]

a bit processed for my tastes. i dont trust it. i dont trust their process.

flavor is good, and no heart palipitations, but I totally agree. Got caught up at the warehouse store in old memories of visiting a Morton's a couple times. And Tri-tip always gets me, although I'd take a lesser cut. $7.99lb worth a try and I'd do it again, but yeah, took the easy way out. Better to home brine like Pissy has going there. Just a matter of setting/equiping up.

bon appetìte!

[Pissy]

I hate that package of meat so goddamn much.

[Muffin Man]

arrgh

[Muffin Man]

Grilled Halibut (appetizer, since they shrunk). With a very mild but sweet-salty Asian sauce (I forgot where I got the recipe) of about 10 ingredients.

[Muffin Man]

grillstorm tonight; bok choy 2 ways, jalepenos, 1/4 chickens, thighs 3 ways. coming in at 300F, kinda low-ish?

up and running

[RAGER]

Damn!  You're going for it.

[Muffin Man]

it worked and somehow the lump charcoal ran out just as I put the last piece on. Did you get rain today? it was raining like cats&dogs here.

Not going to win any awards with what looks like cafeteria food except for the baby bok choy jr - whoa, the surpise of the day. Small enough for one bite. I dusted them in Jacobsen sea salt - 1/2 a batch lemon pepper mix and the other in chopped ginger. the ginger (from Japan) more like  puree, from a jar. Wonderful stuff.

[Muffin Man]

the bok choy are really small and the jalepeno are really big

[RAGER]

That bok choy is adorable. I'd chop it up with the jalapeño add cilantro lime juice garlic and white pepper fish sauce and pour that over fish or meat. Yum. Or just eat it with a little salt.

[RAGER]

And yes it's been raining all fukn day. I was gonna put some smoke on sone coho collars but I'm playing with sone ling cod and drinkn dranks instead.

[Muffin Man]

cool, thanks for the idea - I have everything but cilantro. Picked up a new to me fish sauce. I could live on those bok choy. The grill really does them good. I saw your collar's post and ling cod sounds interesting.

[Pissy]

Just finishing up the holiday weekend in Richmond.  We made Barbacoa in a meat hole.  And it was awesome.