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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 05-06-2014, 11:33 PM   #61
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Pork loin was dry. I failed. Didn't care to share the pics.
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Old 05-07-2014, 06:01 AM   #62
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Pork loin was dry. I failed. Didn't care to share the pics.
You and your secrets for your food empire....
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Old 05-07-2014, 07:37 AM   #63
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My new house apparently has a natural gas line out on the deck, so I need to get a natural gas grill for some quick grilling for the wife and I....don't really want to spend a crazy amount, anything decent available in stainless?
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Old 05-07-2014, 09:14 AM   #64
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My new house apparently has a natural gas line out on the deck, so I need to get a natural gas grill for some quick grilling for the wife and I....don't really want to spend a crazy amount, anything decent available in stainless?
A lot of the mid range grills just have a nat gas option that adds on $50 or whatever.

I have this one in propane and love it:
http://www.lowes.com/pd_503219-82210...&facetInfo=Yes
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Old 05-07-2014, 09:19 AM   #65
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You and your secrets for your food empire....
Not seeing the correlation. Care to have my dry pork loin recipe?

I was looking so forward to it.
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Old 05-07-2014, 10:58 AM   #66
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Has anyone tried grilling on one of those Himalayan salt blocks?

I'm interested keep seeing a wide spectrum of reviews that tend to favor the positive end. Just wondering.
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Old 05-07-2014, 11:50 AM   #67
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Has anyone tried grilling on one of those Himalayan salt blocks?

I'm interested keep seeing a wide spectrum of reviews that tend to favor the positive end. Just wondering.
Meh, gimmick IMHO...kinda like cedar plank salmon...just tastes like burnt wood.
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Old 05-07-2014, 12:22 PM   #68
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Pork loin was dry. I failed. Didn't care to share the pics.
what'd you do?

for pork loin i either indirectly grill it for an hour, but more often i use the 7-6-5 method. so easy and comes out great each time!

1) preheat grill on high for ten-fifteen minutes
2) throw loin on grill and close lid for 7 minutes
3) turn loin over, close lid cook for another 6 min
4) keep lid closed and turn off heat, let sit for 5 min
5) check temp for 145-150, remove or close lid and let sit longer
6) remove and let rest for 5 min
7) EAT that sum bitvh!!!

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Meh, gimmick IMHO...kinda like cedar plank salmon...just tastes like burnt wood.
then you haven't had a good cedar plank salmon. my cousin in denver makes one i would kill for. soaked plank in white wine fvck that is some good ****!
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Old 05-07-2014, 12:35 PM   #69
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what'd you do?

for pork loin i either indirectly grill it for an hour, but more often i use the 7-6-5 method. so easy and comes out great each time!
I overcooked it. Went to 160 because I looked at the wrong temp on my chart.



It smelled fantastic though. It was like eating magic smelling cardboard.
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Old 05-07-2014, 12:46 PM   #70
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Good day gents!

Broke open the smoker on friday, didn't smoke anything but I used 3/4 of a chimney to cook up some bone in NY strips. mmmmmmmmmm delish.

Tonight, immediately after work I am smoking a brisket, a pork butt, and one rack of ribs. Pics will be coming
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Old 05-11-2014, 07:34 AM   #71
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Old 05-12-2014, 09:11 AM   #72
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Nice, juicy pink. Food porn.
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Old 05-12-2014, 09:17 AM   #73
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Nice, juicy pink. Food porn.

Thanks bud

More to come, that was only after 4 hours. That should have been going for double that...
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Old 05-12-2014, 09:32 AM   #74
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In other news.... I really want to perfect brisket this year.

Should I brine or inject?
Sweet or savory rub?
Do I wrap in foil after 4 hours?

So many different methods. This is what I'm going to do first run.....

Overnight brine in beef stock and apple juice, salt, etc. Dry well, and do a savory rub with salt, white pepper, paprika, cumin, a little brown sugar, and cayenne. I feel pork definitely goes better with a sweeter rub. Let that sit in the fridge for a couple hours then slap it right on the smoker.

Cold meat is better for smoke, don't bring it up to room temp like you would a steak. Cold meat absorbs the smoke flavor more, so I've read.

I've heard the sweet spot for brisket is 203 degrees. This is where all of the collagen and connective tissue are 100% gelatinous. I've also read that as you are cooking it, there is a stall point around 160 where it doesn't change temp for a while... Not worried... My smoker stays consistently at 225-240 so I'll just need to work on my patience aka beer

Can't wait.... Don't think I'm going to wrap it in foil either, at least not the first time. Don't want to kill that bark. Hoping to do it within a week or two, will report back. .
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Old 05-12-2014, 09:47 AM   #75
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Should I brine or inject?
yes
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Originally Posted by JJR4884 View Post
Sweet or savory rub?
yes
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Originally Posted by JJR4884 View Post
Do I wrap in foil after 4 hours?
Depends... is it a hot smoke or cold? If hot, moisture retention techniques should be explored and implemented.

I've been looking into some smoke shack designs. I am thinking I could build something into my back yard retaining wall when I get that redone. This will allow for some rather lengthy smokes.

I'm thinking of something like this guys design, only built into a wall....

http://www.smokingmeatforums.com/t/1...e-construction

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Old 05-12-2014, 11:56 AM   #76
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That smoke shack is sick

Yes to what? It wasn't a yes or no question, it was an A or B answer lol.

And it's hot smoke....
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Old 05-12-2014, 03:04 PM   #77
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That smoke shack is sick

Yes to what? It wasn't a yes or no question, it was an A or B answer lol.

And it's hot smoke....
Yes... try both in both instances. This will require at least 8 briskets to get a preferred recipe... then another 5 or so to nail down the desired outcome. Get your napkins ready and call your friends to be judges... demand they bring beer since you will be feeding them copious meat offerings.
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Old 05-13-2014, 10:47 AM   #78
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lol i'm not doing 8 briskets at the same time
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Old 05-13-2014, 10:53 AM   #79
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no?

how about 3?
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Old 05-13-2014, 03:29 PM   #80
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oh crap thats right, you are the dickhead that won't give away your "famous" rub

piss off, i hope every pork tenderloin you make goes to sh*t
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