2021 Official Gratuitous Grilling/BBQ/Cooking Thread

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    BigRed

    Banned More Than You
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    7   0   0
    Dec 29, 2017
    18,919
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    Thanks for the heads up!
    Got off work early today and ran into K. Roger's for one. Picked up a 13# ($91 reg) for $39.
    They had some really nice T bones for $12/lb too.
    Wish me luck fellas, this is my first brisket smoke. If anyone cares to offer any advise, I'm all ears.

    So.....how did the brisket go?
     

    chezuki

    Human
    Rating - 100%
    48   0   0
    Mar 18, 2009
    34,151
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    Behind Bars
    Can those of you with experience help me out with some knowledge, When you're dealing with this much meat how do you manage pulling it and keeping at serving temperature? Do you put it in covered pans as you go? What do you do if you know this one is for another day?
    That's a lot of pork, I did two and it seemed like by the time I got done pulling the second one the first one wasn't as hot as I prefer. Also if you know you're going to store it how long does it need to cool before going into fridge or freezer?

    ghuns, your butts are looking good my friend......;)
    If I’m making that much, it’s for an event. I smoke it a day or two in advance, pull it, vac bag, chill, and reheat in hot water when needed.

    5DFACD61-3C2D-4CF1-900A-3441D70E5CEC.jpeg
     

    ghuns

    Grandmaster
    Rating - 100%
    2   0   0
    Nov 22, 2011
    9,308
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    Can those of you with experience help me out with some knowledge, When you're dealing with this much meat how do you manage pulling it and keeping at serving temperature? Do you put it in covered pans as you go? What do you do if you know this one is for another day?
    That's a lot of pork, I did two and it seemed like by the time I got done pulling the second one the first one wasn't as hot as I prefer. Also if you know you're going to store it how long does it need to cool before going into fridge or freezer?

    ghuns, your butts are looking good my friend......;)
    I took each butt of the grill and placed it in a foil pan. Covered with a double layer of foil, wrapped it in a bath towel, and put them in coolers Saturday morning around 10. We took them to the party venue at 2 that afternoon.

    The venue had a large commercial kitchen with a big warmer that had both temp and humidity controls. I usually pull the meat by hand, but with this many to do, I knew it was gonna take a minute. So earlier in the week I snatched up one of the on Amazon...

    515GBhdmBRL._AC_SL1500_.jpg


    At this point the butts were still too hot to handle bare handed. I put them, two at a time, into a clean, food grade 5 gallon bucket. I chucked up that thing in my Milwaukee M18 drill and let them have it. It takes seconds to completely pull them. You have to be a little careful not to over-do it. The first two I did were more shredded than pulled. The rest I took it easier on and were perfect. Pulled all 8 in under 10 minutes.

    The pulled meat went back into the foil pans, covered back up with foil, and put in the warmer. I set it to 140 degrees and cranked the humidity all the way up. The first two pans were served at 4PM. Meat was still moist and plenty warm. I checked the meat still in the warmer around 6 and it was still A-OK. When I left around 8, the pans that remained were getting a little dry so I added a splash of bottled water to the pans. Later that night they bagged up leftovers and took it home to freeze it.

    Personally, I want to always cook it and serve it the same day and not mess around with reheating. Butts and briskets can rest in a cooler for hours and still be plenty hot. I have had pork butts in a cooler that were still too hot to handle 8 hours after they came off the grill. I used to double wrap them foil but often had a lot of juice end up in the bottom of the cooler. Using foil pans and covering them with foil helps retain that moisture.
     

    peterock

    Sharpshooter
    Rating - 95.8%
    23   1   0
    Jun 24, 2008
    510
    59
    Indianapolis
    One of my favorite “easy” rib finds. These beef ribs are basically what is left after the butcher makes ribeyes boneless so what is left is the bone and intercostal muscle/fat groups. Dry rubbed with less sugar than Pork ribs and more rosemary, indirect lump charcoal with jack Daniel barrel smoking chips.
     

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    Mark-DuCo

    Master
    Rating - 0%
    0   0   0
    Aug 1, 2012
    2,265
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    Ferdinand
    Can those of you with experience help me out with some knowledge, When you're dealing with this much meat how do you manage pulling it and keeping at serving temperature? Do you put it in covered pans as you go? What do you do if you know this one is for another day?
    That's a lot of pork, I did two and it seemed like by the time I got done pulling the second one the first one wasn't as hot as I prefer. Also if you know you're going to store it how long does it need to cool before going into fridge or freezer?

    ghuns, your butts are looking good my friend......;)

    I use a Cambro (coolers work fine, cambros are just nice to be able to slide pans in and out of) to keep my butts in to rest before pulling them with a tool similar to the one in the previous post. They go back into the cambro after shredding if i am serving them that day, or they get bagged in 2 gallon ziplock bags and tossed in the fridge once they cool off if it is for a later date.

    To reheat I just put the meat in an aluminum pan, cover with foil, and pop it in the oven at 200 degrees. After an hour I mix the sauce in and warm it for another hour or so until serving. I do lots of catering jobs like this if I don't have time to smoke them right before.
     

    BigRed

    Banned More Than You
    Site Supporter
    Rating - 100%
    7   0   0
    Dec 29, 2017
    18,919
    149
    1,000 yards out
    One of my favorite “easy” rib finds. These beef ribs are basically what is left after the butcher makes ribeyes boneless so what is left is the bone and intercostal muscle/fat groups. Dry rubbed with less sugar than Pork ribs and more rosemary, indirect lump charcoal with jack Daniel barrel smoking chips.


    Well done, Sir!
     

    Hatin Since 87

    Bacon Hater
    Rating - 0%
    0   0   0
    Mar 31, 2018
    11,402
    77
    Mooresville
    I took each butt of the grill and placed it in a foil pan. Covered with a double layer of foil, wrapped it in a bath towel, and put them in coolers Saturday morning around 10. We took them to the party venue at 2 that afternoon.

    The venue had a large commercial kitchen with a big warmer that had both temp and humidity controls. I usually pull the meat by hand, but with this many to do, I knew it was gonna take a minute. So earlier in the week I snatched up one of the on Amazon...

    515GBhdmBRL._AC_SL1500_.jpg


    At this point the butts were still too hot to handle bare handed. I put them, two at a time, into a clean, food grade 5 gallon bucket. I chucked up that thing in my Milwaukee M18 drill and let them have it. It takes seconds to completely pull them. You have to be a little careful not to over-do it. The first two I did were more shredded than pulled. The rest I took it easier on and were perfect. Pulled all 8 in under 10 minutes.

    The pulled meat went back into the foil pans, covered back up with foil, and put in the warmer. I set it to 140 degrees and cranked the humidity all the way up. The first two pans were served at 4PM. Meat was still moist and plenty warm. I checked the meat still in the warmer around 6 and it was still A-OK. When I left around 8, the pans that remained were getting a little dry so I added a splash of bottled water to the pans. Later that night they bagged up leftovers and took it home to freeze it.

    Personally, I want to always cook it and serve it the same day and not mess around with reheating. Butts and briskets can rest in a cooler for hours and still be plenty hot. I have had pork butts in a cooler that were still too hot to handle 8 hours after they came off the grill. I used to double wrap them foil but often had a lot of juice end up in the bottom of the cooler. Using foil pans and covering them with foil helps retain that moisture.
    I use the foil pans too. If you get a fat strainer and pour that juice back over it after it’s pulled it’s great. Some people don’t mind just leaving all the fat in it and just pulling it in the juice. I’ve never done more than a couple butts at once, that’d be tough to monitor all the temps and rotate the heat evenly. Glad it turned out good, that would suck to have 9 butts nobody would eat ;)
     

    ghuns

    Grandmaster
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    2   0   0
    Nov 22, 2011
    9,308
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    I’ve never done more than a couple butts at once, that’d be tough to monitor all the temps and rotate the heat evenly...
    Not with those RecTeqs. :D

    Each grill has two plugs for probes. I forgot to get the neighbor's probes, so I plugged one of mine in his grill. His grill, the 590, has very even heat. It vents out of 3 holes, spread out over the length of the grill, in the back, up towards the top. My 700 has the stack on the right side. It's a little hotter on that side, so I put the probe over towards that end. As I spritz them, I occasionally probe with my Thermapen. On the 590 the butts probed within a couple degrees of each other throughout the whole cook. On my 700, they varied by as much as 10 degrees. But at the end, the one closest to the stack was 207 and at the other end they were 203. The straggler I had on mine wasn't the fault of the grill. Sometimes you just get a slab-o-meat that just cooks different.
     

    Mitch B

    Sharpshooter
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    0   0   0
    May 19, 2010
    491
    43
    indiana
    I use the foil pans too. If you get a fat strainer and pour that juice back over it after it’s pulled it’s great. Some people don’t mind just leaving all the fat in it and just pulling it in the juice. I’ve never done more than a couple butts at once, that’d be tough to monitor all the temps and rotate the heat evenly. Glad it turned out good, that would suck to have 9 butts nobody would eat ;)

    I use a pancake batter container to pour my juice in and let it separate for about 15 min then pour the juice right into the pulled pork and stop when it gets to the fat separation line!
    3e52440ec23a37ec19ba2dcb6e376483.jpg



    Sent from my iPhone using Tapatalk
     

    chipbennett

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    0   0   0
    Oct 18, 2014
    10,937
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    Avon
    Was the picahna grass-fed or grain-fed? What did you think about it?
    I first heard about it from a Bearded Butchers video:



    From their video, and now you, that is something I am definitely going to have to try. :yesway:

    I'm not sure. It was from Moody's, so there's a good chance it was grass-fed. But I didn't ask.

    I love Bearded Butchers. I used their black seasoning (their regular seasoning, with espresso and molasses - not Cajun blackened seasoning) on the chicken bombs.

    EDIT: I love picanha. It is my favorite thing to eat at a churrascuria. This one turned out great; I just needed some finishing salt. I was pretty happy that the Treager at 500 was able to get that kind of color on it; I was expecting to need to transfer it to my (gas) searing burner.
     

    chipbennett

    Grandmaster
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    0   0   0
    Oct 18, 2014
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    Avon
    Can those of you with experience help me out with some knowledge, When you're dealing with this much meat how do you manage pulling it and keeping at serving temperature? Do you put it in covered pans as you go? What do you do if you know this one is for another day?
    That's a lot of pork, I did two and it seemed like by the time I got done pulling the second one the first one wasn't as hot as I prefer. Also if you know you're going to store it how long does it need to cool before going into fridge or freezer?

    ghuns, your butts are looking good my friend......;)
    Get a cheap cooler, and wrap the butt in butcher paper. Store it, wrapped, in the cooler, easily for up to several hours if needed. It will stay at temp.

    Actually, that's one of the "secrets" to great pulled pork, and brisket: holding it for an hour or two after the cook is done.
     

    ghuns

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    2   0   0
    Nov 22, 2011
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    A friend mentioned awhile back that she purchased a "brisket" at some organic, grass fed, free range, hippy dippy farm. She asked if I'd smoke it for her sometime. Sure, no problem.

    We are going to hang out with her and her hubby at a lake house they're renting tomorrow. I asked earlier in the week if she'd like to eat that brisket on Saturday. She did and got it out to defrost. I asked how much it weighed, she said 7 pounds. 7 pounds? Ain't much of a brisket. Figured maybe it was just the flat. Anyways she dropped it off last night and I'm at a bit of a loss...

    ACrAaV0l.jpg


    Yeah, that's a bone.

    What kind of "butcher" cuts a piece of meat like this and calls it brisket? If we're lucky, there's about 2 pounds of meat in this thing. That fat next to the bone is hard fat that I'd normally trim off.

    I guess I'm just gonna rub it with Meat Church Holy Cow, throw it on tonight around 225 and see what happens.

    Unless anybody has a better idea. :dunno:
     
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