Food Smokers and Smoking Tips/Tricks/Techniques

What was final temp after resting and carryover cook?

I know meathead of amazingribs is well regarded , but have to say he is flat out wrong when he says prime rib doesn't carryover cook or need to rest

 

Just means all the drippings stayed in the meat lol that’s prolly a good thing

 

Yes in my book at least

 

I figured iT had to do with drying it out or not just wasn’t sure.

 

I imagine you’re right on the money if you’re looking for medium rare. Mine was 134 when I sliced it and it was perfect (to me) had a few spots that were a little rarer than others

 

Pork Shoulder #1 of 2:

 

This is my concern as well. But since drippings would be in the pan, they must be inthe meat. This is my first rib roast, so fingers crossed!

 

You're going to have some fat render. That's a good thing, because raw beef fat doesn't have a good mouth feel. As long as your final temp doesn't go over 145°, you'll be fine.

 

little to no drippings is good, should mean its in the meat! make sure you rest it before cutting.

 

Anybody have any good recipes for pork belly? Just got a giant slab from Costco. Was thinking about doing half of the slab as pork belly burnt ends but wasn't sure what to do with the other half?

 

Bahn Mi sammich....

http://www.socksloverub.com/2013/08/15/banh-mi-with-hickory-smoked-pork-belly/

Or...
Used for tacos...


https://youtu.be/fV9JtsIC2Ek

 

Make sure you rest it for a few.

I did a bacon braid once, it was good.

 

Was it the one in Irvine?

 

Here is the braid post, start there and go forward.
@Karate1993

 

Picked me up a new chimney starter that I'm giving a go. I'm as big of a Weber fanboy as anyone, but this Oklahoma Joe's starter intrigued me. It was $20 vs $12 for the Weber, but seems to be a little more solidly built and I dig the shorter/fatter shape. When I saw it, the first thing I thought was that it'd make a badass searing station. I can fit two steaks at a time over this thing vs one at a time on the Weber chimney.

Lit up now. Ribeyes go on later.

 

That grilled pineapple pico looks delicious!

 

That looks better

 

I been thinking about doing some again soon since I have half a slab from Costco still in the freezer. I just cubed them up tossed in pitfaced and smoked with cherry. When they were about done I pulled them off and added some sweet baby rays slightly thinned with apple cider vinegar and then put them back on for about 30 mins

 

More importantly.....what's in the cooler??

 

Did it work?