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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

  1. Aug 3, 2016 at 5:37 AM
    #9941
    PackCon

    PackCon Well-Known Member

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    What were you cooking?

    Some fattier cuts of meat can come out tasting slimy.
     
  2. Aug 3, 2016 at 8:37 AM
    #9942
    wilcam47

    wilcam47 Keep on keeping on!

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    that might have been it...it was kebobs but the texture was off...I was going to say it was like fat melted but didnt cook...oh well we didnt get sick but it was odd to say the least.
     
  3. Aug 3, 2016 at 8:39 AM
    #9943
    PackCon

    PackCon Well-Known Member

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    I have gotten some cheap cuts of ribeye that were just plain gross like that.
     
  4. Aug 3, 2016 at 8:12 PM
    #9944
    grdgz97

    grdgz97 Well-Known Member

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    image.gif
     
  5. Aug 4, 2016 at 6:20 PM
    #9945
    grdgz97

    grdgz97 Well-Known Member

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    Sautéed veggies anyone? :notsure:

    image.jpg
     
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  6. Aug 4, 2016 at 8:10 PM
    #9946
    wilcam47

    wilcam47 Keep on keeping on!

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  7. Aug 4, 2016 at 8:21 PM
    #9947
    horstuff

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    Sautéing veggies is one of those things... Less is more. A lot of people choke them with too much / too long. Looks good!
     
  8. Aug 4, 2016 at 8:25 PM
    #9948
    wilcam47

    wilcam47 Keep on keeping on!

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    some like them mushy...I like them a little crisp but with good seasonings :)
     
  9. Aug 10, 2016 at 7:37 PM
    #9949
    grdgz97

    grdgz97 Well-Known Member

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    Smoked pork belly Bahn Mi samich!

    image.jpg
     
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  10. Aug 11, 2016 at 7:24 PM
    #9950
    grdgz97

    grdgz97 Well-Known Member

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    Today's version of turkey surprise!

    image.jpg
     
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  11. Aug 11, 2016 at 7:37 PM
    #9951
    horstuff

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    Man, sometimes that goulash shit is just the way to go. Kudos. Throw in some crackers, all good.
     
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  12. Aug 12, 2016 at 8:30 PM
    #9952
    grdgz97

    grdgz97 Well-Known Member

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    Chicken Teriyaki bowl.

    image.jpg
     
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  13. Aug 13, 2016 at 1:12 PM
    #9953
    wilcam47

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    Looks good!
     
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  14. Aug 15, 2016 at 11:31 AM
    #9954
    jjew18

    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    Smoked my first brisket a couple of weekends ago.

    20160815_132922.jpg
     
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  15. Aug 15, 2016 at 11:33 AM
    #9955
    horstuff

    horstuff Re-member

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    Looks perfect, can you share a few details like what smoker you used, fuel, wood, times, etc?
     
  16. Aug 15, 2016 at 11:35 AM
    #9956
    jpneely

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  17. Aug 15, 2016 at 12:33 PM
    #9957
    jjew18

    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    Char-broiler H2O Smoker
    Everything else was luck.


    I started with mesquite charcoal, then used mesquite chunks throughout.
    It was, just over 11lbs., I went about 8 hrs, but I did use the Texas Crutch when I reached the stall.

    The temp??? As I said, I had beginners luck. Started off using the built in thermometer, but it didn't seem to be burning very hot. We kept trying to get the temp higher. So we bought a thermometer a couple hours in. We realized on built in thermometer, the low end of that was actually about 240. So we were burning high whenever we tried getting it to the middle of the zone (the stock thermometer only showed an "ideal" range, not actual temps). Once we had a new thermometer, we stuck with 240.
     
  18. Aug 15, 2016 at 12:35 PM
    #9958
    jjew18

    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    I know I got very lucky (because my next was a bit dr)y, but it was some of the best I've ever had.
     
  19. Aug 15, 2016 at 1:01 PM
    #9959
    horstuff

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    So you went at roughly 240 for 8 hours, and then did TC (in foil) for how long / what temp?

    And you never had a probe in the brisket? Just monitoring pit temp?
     
  20. Aug 15, 2016 at 1:42 PM
    #9960
    jjew18

    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    No, went for about 5 before wrapping in foil. Then it was about 3 at 240, kept it on the smoker but started using the mesquite charcoal again, not really needing the smoke from the chunks.

    Unfortunately, it wasn't a well documented process, just because I wasn't sure if I was even in the right ballpark. I have the basis of were to start now,candy will keep trying until I get lucky again.

    I just remembered, I did throw it back on for about 30 minutes to crisp the bark (it could have used more). My next one I tried crimping for about an hour and a half, probably why it was too dry.
     

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