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 21 
 on: 08 September, 2019, 01:12:33 pm 
Started by Mambopoa - Last post by Mambopoa
They look good, does look like the spare ribs off a big pig. So plenty to get your teeth in to :)
Can see a bit of a smoke ring too, so they had some good smoke going in.

But it is all about the taste and they look like they taste great :)

 22 
 on: 08 September, 2019, 10:28:56 am 
Started by Mambopoa - Last post by Joric
Enough meat for yesterday evening and lunch today :D

 23 
 on: 08 September, 2019, 10:07:37 am 
Started by Mambopoa - Last post by Joric
Here are some pics. The ribs are from the breast area, so rather big bones and lots of meat with some fat.

I use charcoal to burn as I am really really lazy and my neighbours are kinda allergic to smoke. Also my smoker is a cheap one and doesn't burn wood sticks very well. So I  missed the right time to refuel the SFB by 1 hour and then overdid it. /rolleyes The water box in the smoker saved me and the meat, but the smoker kept going 4 hours afterwards ;) Total time on the grill about 6 hours.

So far I like that BBQ thingie as an additon to grill stuff, but I might have bought the wrong device for my lazy approach...

As for seasoning: SPG on the ribs, a bought rub on the shoulder piece. 24hrs in the fridge, 3hrs warming up at room temp before putting on the grill. Last hour with 2 thin layers of BBQ sauce on the ribs.

 24 
 on: 06 September, 2019, 08:01:03 am 
Started by Mambopoa - Last post by Mambopoa
Hard to work out what part this is, too many names for the same thing.
But I am assuming this is a blade roast cut with the ribs.

Should be good eating.

 ;D

 25 
 on: 05 September, 2019, 06:59:50 pm 
Started by Mambopoa - Last post by Joric
Bought some meat for the weekend. Just for fun. „Dicke Rippe“ und „Nacken“ (https://www.fleischtheke.info/sonstiges/technologie/vergleich-fleischteile-deutschland-usa-beim-schwein.php) which are thick ribs from the lower pork shoulder (picnic shoulder sounds funny) and a piece of the upper/Boston shoulder. Will rub tomorrow and see how it goes.
Also I got some Marabu and acacia charcoal to burn which is a change from what I normally use.

 26 
 on: 05 September, 2019, 02:12:59 pm 
Started by Gont - Last post by Gont
The vanilla bois are still going strong Gont. We have a discord here if you want to join: https://discord.gg/EQC77c

Tried linking to this since classic launched. Assuming you are playing somewhere... got a new link to disc? Might give it a go.

 27 
 on: 19 August, 2019, 05:56:51 pm 
Started by Mambopoa - Last post by Joric
It would also help if my family would appreciate beef and not only pork and chicken  :-[

And I am not even starting on lamb... which I like very much.  ::)

 28 
 on: 18 August, 2019, 07:00:35 pm 
Started by Mambopoa - Last post by Mambopoa
Yes, you stopped for usual cook times.
With the brisket and pulled pork, you almost over cook it.
Then the meat will break down and be able to pull it easier.

Brisket should taste like beef, I mean beef, strong beef taste.
Then the slices should be able to hold together, only come apart with a gently pull. It will be about 91c, but that is the practice in judging it.

Cook the pork to 91c, then while warm pull apart and cover lightly in a BBQ style sauce you really like.
I would suggest the paul newman if you can get it.
https://www.newmansown.com/food/type/barbecue-sauce/
As these are not overpowered with smoke taste. Many of the sauces sold are just too much smoke and sweet.
But pulled pork does not have a lot of taste, so very easy to smother as you have seen.

As for ribs, they should not be fall off the bone for competition. That is overdone.
But if you want that, you have to braise the ribs for an hour or two.
This can be done with a little liquid in the wrap at then end.
Or in a dish, little liquid and cover with tin foil.

And with smoking, I found jumping in the deep end better, as small cuts dont react the same or even taste the same.
A small brisket or pork is too easy to dry out etc.

 ;D

 29 
 on: 18 August, 2019, 05:15:05 pm 
Started by Mambopoa - Last post by Joric
No, I stopped way earlier according to this site:

http://kerntemperatur.org/infos-tipps/liste-kerntemperatur-uebersicht-fleisch-braten/

I didn’t plan to do pulled pork or brisket, I was going for a „normal roast“ done in a smoker - starting with cooking times of 4-6 hours and see how it goes. When you train for marathons you don’t start by running one, right? ;)

Ribs were done, but still chewy. „FOTB“ is something that I’ll try next time. Was hard enough to get bigger chunks of spare ribs, usually they sell pre-cooked meat or small pieces of baby back ribs.

I will continue to try stuff, that needs a little longer until I am confident to try a 10-12hrs job. Next problem: I’ve got no idea how a good brisket should taste and feel like. I like about 10% of the pulled pork that I get served in Germany. Most of the stuff is very dry, tastes strange or they put lots of BBQ sauce on top so I can’t taste the meat.

Thanks for your tips!

 30 
 on: 18 August, 2019, 02:40:13 pm 
Started by Mambopoa - Last post by Mambopoa
Ribs looked good, hard to check if they are done, as it is all about the feel. But they look like they wobble.

Beef has nice smoke ring, hard to see what it is like, as not a good cut for smoking.
I have done flank before and it does really taste good. :)

Pork I would say is under cooked for pulled pork etc.

So my main question is, did the beef and pork get to an internal temperature of 91c?

BIG TIP FOR THOSE BIG MEAT COOKS
Get a vacuum sealer.
http://foodsaver.co.uk/products/foodsaver-stainless-steel-vacuum-sealing-system-with-roll-storage-ffs005/
So when I cook a big piece of meat, I take what is left, make in to single person portions and vacuum seal then freeze.
Keeps it really good, maintains the smoke flavour and boiled in water for 5 mins defrosts and heats back up.

 ;D



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