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Re: Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Mon Jul 16, 2018 10:41 pm
by dubshow
Roasted garlic herb pork tenderloin and tader.
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Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Thu Jul 19, 2018 3:51 pm
by Bandit
dubshow wrote: ↑Sat Jul 14, 2018 5:28 pm
KYGTIGuy wrote: ↑Fri Jul 13, 2018 8:50 pm
To sous vide you have to have a vacuum sealer?
It helps and you can easily verify the quality and safety the plastic material (bpa free). The poverty way is ziplock bags and purge the air. Vac is just quick and easy method to minimize air in the bag and ensure the food sinks in water and not floating at top.
I have a vac sealer, but I hardly ever use it. If I am cutting up a bunch of steaks, I normally vac seal those so they don't get freezer burned. Otherwise, I just use gallon size Ziploc brand freezer bags. If you are in the normal meat cooking ranges for time and temperature, you don't need to worry about them leaching out anything weird. I've read that some off the off brand bags can be iffy quality, so I just buy the good ones.
Here's a NY strip from the other night. Pre-seared, bagged it with rosemary, thyme, and butter. Cooked for 1hr at 54C. Served with garlic/parmesan polenta and gremolata for an Italian take on steak night. I should have rendered off that fat cap a bit more, but oh well.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Thu Jul 19, 2018 5:24 pm
by SAWCE
Bandit wrote: ↑Thu Jul 19, 2018 3:51 pm
dubshow wrote: ↑Sat Jul 14, 2018 5:28 pm
It helps and you can easily verify the quality and safety the plastic material (bpa free). The poverty way is ziplock bags and purge the air. Vac is just quick and easy method to minimize air in the bag and ensure the food sinks in water and not floating at top.
I have a vac sealer, but I hardly ever use it. If I am cutting up a bunch of steaks, I normally vac seal those so they don't get freezer burned. Otherwise, I just use gallon size Ziploc brand freezer bags. If you are in the normal meat cooking ranges for time and temperature, you don't need to worry about them leaching out anything weird. I've read that some off the off brand bags can be iffy quality, so I just buy the good ones.
Here's a NY strip from the other night. Pre-seared, bagged it with rosemary, thyme, and butter. Cooked for 1hr at 54C. Served with garlic/parmesan polenta and gremolata for an Italian take on steak night. I should have rendered off that fat cap a bit more, but oh well.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Thu Jul 19, 2018 5:28 pm
by dubshow
Im going to rehash my pawk leftovers into some form of tacos.
Re: Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sat Jul 21, 2018 10:04 am
by dubshow
These pawk butts/shoulders were on sale. I couldn't resist some.cheap meat. $12 for 9lbs. Has a nice hunk of skin for long smoke time.
I prepped and wrapped it to sit for tomorrow. Gonna plan on 10 hours of low smoke at 250.
Unsure if I should use egg. I worry it won't hold the heat that long and I cant really add coal easy.
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Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sat Jul 21, 2018 10:26 am
by Bandit
dubshow wrote: ↑Sat Jul 21, 2018 10:04 am
Unsure if I should use egg. I worry it won't hold the heat that long and I cant really add coal easy.
What's the other smoker option?
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sat Jul 21, 2018 10:39 am
by KYGTIGuy
dubshow wrote: ↑Sat Jul 21, 2018 10:04 am
These pawk butts/shoulders were on sale. I couldn't resist some.cheap meat. $12 for 9lbs. Has a nice hunk of skin for long smoke time.
I prepped and wrapped it to sit for tomorrow. Gonna plan on 10 hours of low smoke at 250.
Unsure if I should use egg. I worry it won't hold the heat that long and I cant really add coal easy.
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That's a biggen. I would guess it will take longer than 10 hours.
Do you use a meat thermometer?
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sat Jul 21, 2018 1:47 pm
by dubshow
Bandit wrote: ↑Sat Jul 21, 2018 10:26 am
dubshow wrote: ↑Sat Jul 21, 2018 10:04 am
Unsure if I should use egg. I worry it won't hold the heat that long and I cant really add coal easy.
What's the other smoker option?
Classic heavy guage vintage charbroiler tube. It's all one chamber and has less accurate air adjustments. The egg leaks air and I'm considered it will get too hot.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sat Jul 21, 2018 1:48 pm
by dubshow
KYGTIGuy wrote: ↑Sat Jul 21, 2018 10:39 am
dubshow wrote: ↑Sat Jul 21, 2018 10:04 am
These pawk butts/shoulders were on sale. I couldn't resist some.cheap meat. $12 for 9lbs. Has a nice hunk of skin for long smoke time.
I prepped and wrapped it to sit for tomorrow. Gonna plan on 10 hours of low smoke at 250.
Unsure if I should use egg. I worry it won't hold the heat that long and I cant really add coal easy.
Sent from my Pixel 2 using Tapatalk
That's a biggen. I would guess it will take longer than 10 hours.
Do you use a meat thermometer?
I have a basic one yes. No remote digital. I'm thinking foil the meat side dowm on grill and let the skin hunk render over it.
Pretty sure 8 hours will get it there at 250.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sat Jul 21, 2018 1:49 pm
by dubshow
I'll probably make a butter garlic mop sauce to bast every hour or so.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 9:43 am
by dubshow
Got the egg to 250, installed
added apple chips in a tray for smokes. Cranked up to 300 to get the smoke built up. Backed it down to 275. Gonna sit there for a long while. maybe 4-5 hours before I flip it.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 12:21 pm
by KYGTIGuy
dubshow wrote: ↑Sun Jul 22, 2018 9:43 am
Got the egg to 250, installed
added apple chips in a tray for smokes. Cranked up to 300 to get the smoke built up. Backed it down to 275. Gonna sit there for a long while. maybe 4-5 hours before I flip it.
How's it looking? I put one in the oven just to have lunches prepped for the week. No smoke doe
I hope the brine wasn't too overpowered.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 12:27 pm
by dubshow
KYGTIGuy wrote: ↑Sun Jul 22, 2018 12:21 pm
dubshow wrote: ↑Sun Jul 22, 2018 9:43 am
Got the egg to 250, installed
added apple chips in a tray for smokes. Cranked up to 300 to get the smoke built up. Backed it down to 275. Gonna sit there for a long while. maybe 4-5 hours before I flip it.
How's it looking? I put one in the oven just to have lunches prepped for the week. No smoke doe
I hope the brine wasn't too overpowered.
4.5 hours in. The skin on top has a great looking color and is rendered nearly down. I just basted it with apple vinegar, butter, garlic, onions melted. I think I will flip it soon and add more wood chips.
Egg temp held about 280 for the first 4 hours. I knocked it back to around 250 just now and hoping it hold 250 for the next 5 hours.
Re: Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 12:29 pm
by dubshow
5 hours in
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Re: Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 1:57 pm
by Calvinball
Lookin good!
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Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 2:01 pm
by dubshow
Flipped the shoulder. egg dropped to about 200, ran out of fuel as expected 6 hours in. If it goes further south of 200 I'll move the operation to the over. Thick
temp reached ~170 @ hour 5.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 2:12 pm
by KYGTIGuy
dubshow wrote: ↑Sun Jul 22, 2018 2:01 pm
Flipped the shoulder. egg dropped to about 200, ran out of fuel as expected 6 hours in. If it goes further south of 200 I'll move the operation to the over. Thick
temp reached ~170 @ hour 5.
The temp will stall about there for a while most likely.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 2:27 pm
by dubshow
KYGTIGuy wrote: ↑Sun Jul 22, 2018 2:12 pm
dubshow wrote: ↑Sun Jul 22, 2018 2:01 pm
Flipped the shoulder. egg dropped to about 200, ran out of fuel as expected 6 hours in. If it goes further south of 200 I'll move the operation to the over. Thick
temp reached ~170 @ hour 5.
The temp will stall about there for a while most likely.
It fell to around 150, nothing left to burn. It did run a bit too hot in the beginning.
I moved it off to the oven @ 220 instead of adding more coal. Plus im all out of lump now.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 3:25 pm
by KYGTIGuy
dubshow wrote: ↑Sun Jul 22, 2018 2:27 pm
KYGTIGuy wrote: ↑Sun Jul 22, 2018 2:12 pm
The temp will stall about there for a while most likely.
It fell to around 150, nothing left to burn. It did run a bit too hot in the beginning.
I moved it off to the oven @ 220 instead of adding more coal. Plus im all out of lump now.
Just pulled mine out of the oven. I tried it at 300 without wrapping it. Mistake. The internal meat is delicious but too much waste with a lot dried out
It was a small one and basically an experiment. Still a couple pounds of goodness
Re: Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 7:00 pm
by 4zilch
I smoked a chicken - 3.5 hrs @ 250.
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Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 7:58 pm
by KYGTIGuy
4zilch wrote: ↑Sun Jul 22, 2018 7:00 pm
I smoked a chicken - 3.5 hrs @ 250.
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That looks glorious.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Sun Jul 22, 2018 11:59 pm
by wap
KYGTIGuy wrote: ↑Sun Jul 22, 2018 7:58 pm
4zilch wrote: ↑Sun Jul 22, 2018 7:00 pm
I smoked a chicken - 3.5 hrs @ 250.
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That looks glorious.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Mon Jul 23, 2018 9:52 am
by dubshow
4zilch wrote: ↑Sun Jul 22, 2018 7:00 pm
I smoked a chicken - 3.5 hrs @ 250.
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pin feathers and all.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Mon Jul 23, 2018 11:52 am
by 4zilch
dubshow wrote: ↑Mon Jul 23, 2018 9:52 am
4zilch wrote: ↑Sun Jul 22, 2018 7:00 pm
I smoked a chicken - 3.5 hrs @ 250.
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pin feathers and all.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Mon Jul 23, 2018 12:00 pm
by SAWCE
That shoulder of
's looks delicious.
