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Thread: The BBQ and Smoking Thread

  1. #1521
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    Finally got an ash can and large charcoal basket for the egg. Will make cleanup way easier.

    PXL_20210117_223730102.jpg

  2. #1522
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    A42B9B01-A30C-4525-BA8C-6643233152FB.jpg

    My hogger arrived today (I own 1/3 of it).

    Gonna break it down tonight and start figuring out what cuts we are ultimately going to make out of it.

    Ironically we were discussing this last night, probably not ribs. Ribs are easy enough to get your hands on and might do some beauty bone in cuts instead.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  3. #1523
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    Quote Originally Posted by killramos View Post
    This quote is hidden because you are ignoring this member. Show Quote
    A42B9B01-A30C-4525-BA8C-6643233152FB.jpg

    My hogger arrived today (I own 1/3 of it).

    Gonna break it down tonight and start figuring out what cuts we are ultimately going to make out of it.

    Ironically we were discussing this last night, probably not ribs. Ribs are easy enough to get your hands on and might do some beauty bone in cuts instead.
    wheres the head

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    Good question, my buddy sourced it so I’ll ask him.

    I’m assuming that’s standard practice since we bought it to break it down rather than roast a whole hog.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  5. #1525
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    Quote Originally Posted by killramos View Post
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    Good question, my buddy sourced it so I’ll ask him.

    I’m assuming that’s standard practice since we bought it to break it down rather than roast a whole hog.
    ya, you can fire up some Guanciale

  6. #1526
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    Crisis averted.

    Cheeks/jowels were kept, but rest of the head was tossed at the slaughterhouse. Apparently saves us some 20lb of weight we would have paid for.

    Guanciale back on the table.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  7. #1527
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    6D5DD78D-2E2E-4455-87B9-4BEBBCB64946.jpg

    200lb hanging weight, we were pretty efficient barely throwing anything out and I think we ended up with nearly 160 lb of usable meat.

    18kg of trim that’s going into sausages.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  8. #1528
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    Picked up some new knives to deal with meat.

    Seemed like a good deal for a boning knife and a brisket knife

    https://www.amazon.ca/dp/B06WD3W1XV/...ing=UTF8&psc=1
    Quote Originally Posted by Gestalt View Post
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    Im the one with a learning disability....

  9. #1529
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    Lazy jerky day, Costco Eye of Round. Hand sliced 24 hour marinade in everything but the kitchen sink.

    Got enough to do 10 racks in 2 batches. Smoked 180 degrees in Alder.

    D244A4D2-5192-4E42-8F1D-62C34C4DFAEF.jpg
    30102D87-11C6-4751-A97F-6075CD783E56.jpg
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  10. #1530
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    ^That's cool.
    I cannot believe how expensive quality jerky is. Seems like a scam.

  11. #1531
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    The problem is the /kg final yield is ridiculously low. And it’s fairly time and labor intensive to make.

    Really I’m 30 bucks in for meat, probably another 10 for the marinade. And 24-36 hours to a finished product from start.

    Not even getting into the cost of the smoking/dehydrating equipment, using half a box of pucks etc.

    I guess my point is, that I get it in terms of cost of jerky.

    Except those tiny little gas station bags with a 1/4 mouthful in them, they can fuck right off.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  12. #1532
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    Batch one done! Decent haul for sure. Batch 2 into the smoke.

    Super Smokey with a nice peppery bite. Tasty batch so far.

    39BB25CB-167F-47D3-B324-6B68F8C55EC0.jpg
    75069B00-FDF0-4CBD-8FCA-61A100357E60.jpg
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  13. #1533
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    Dang that alone could make a Bradley worth it! Looks great
    Quote Originally Posted by Gestalt View Post
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    Im the one with a learning disability....

  14. #1534
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    Anyone else BBQ'ing today in -30? I have had a brisket on since 5:00am and that Louisiana Grill pellet smoker is holding 225* no problem. Quite pleased with that unit going on 4 years now!

    DD4C18F8-436E-400F-BAD5-CFF0403D2B72.jpg4BF46223-054D-4E58-B229-D0F1751C9656.jpg
    Last edited by tirebob; 02-07-2021 at 10:06 AM.
    Bob Blakeborough

  15. #1535
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    I was planning on doing a couple pulled porks but there is no way my Bradley would be able to keep the heat up today, I could smoke on my grill but that is kindof lame.

    Preordered pizza instead lol
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  16. #1536
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    Well my German/Ethiopian pork ribs vs coop ones. Pretty sure even at more than double the price the coop ones are a better deal. Oh well, cooking both today.
    Attachment 97490

    Kinda like having both of these at once. Even though I know I'll prefer the meaty one, nice to have both.
    Attachment 97491

    Attachment 97492
    Stupid people focus on the math, smart people focus on the information.

  17. #1537
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    Stupid people focus on the math, smart people focus on the information.

  18. #1538
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    I like neat cars.

  19. #1539
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    Quote Originally Posted by 90_Shelby View Post
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    I'd smash it!
    Bob Blakeborough

  20. #1540
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    Quote Originally Posted by tirebob View Post
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    I'd smash it!
    Third day leftovers were the best of this cook so far. We always start at the flat which might be part of the reason it gets better everyday.

    Freshly sliced cold brisket, check out that fat. After reheating, this melted in your mouth, so damn good! (Brisket from Master’s)

    yfdVydj.jpg
    I like neat cars.

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