FOOD

[evil temptress]

He is doing final prep and also saving our chickens from a friend's dog (tried to kill two of them).

[600#gorilla]

yeah, animals are great first steps toward children.

anyways, back here in the mountain west

and the home to the "gorilla 800 smoke playa hater"

things are wrapping up nicely after just a couple hours



should be done in just a little while.............

[slim]

Okay.

Q was well smoked, actually maybe a little too well smoked. I left both the ribs and the brisket on for a full six hours. Both had a nice smoke ring. Before I cut up the meat I thought it was a little too tough, but once it was cut up it was actually pretty tender. I did fried rice, so I ended up pulling the pork off the ribs and dicing it up. The fried rice turned out good, but I didn't terribly like the smokey flavor in the dish. Diced chicken might have been better. The brisket... eh. good flavor, but I dont like brisket unless it is tender as a motherfucker, which this was not. So I guess brisket #1 was a fail. Although I will be keeping the meat in the freezer to add to my next chili con carne.

Pics in a few.

[evil temptress]

yeah, animals are great first steps toward children.

My ovaries are old and dried up and slim is child enough.

[600#gorilla]

yeah, dabblers.

(it's prolly a good thing my better half doesn't post here)

anyways, prolly a good thing for the world that you guys don't have kids anyway.

where would the world be without somebody with the time to test out the smokenator for me!

after two years of trials and studies and stuff like that,

may i bring you the re-named Gorilla 800 Ghetto Grill!



my chicken was perfect except for the leading edge of the breasts



were a little on the dry side, so we went quickly to the lab where after a beer we've decided to remove the forward moistening controler for our next go. we will leave the aft moistening controller because the wings and etc were crunchy and yet moist on the inside - you know - like i like my women.

[Tronic]

Yum. thanks for the breakdown indeed. I enjoyed this video which you may be familiar with:

[Lox]

Okay.

Q was well smoked, actually maybe a little too well smoked. I left both the ribs and the brisket on for a full six hours. Both had a nice smoke ring. Before I cut up the meat I thought it was a little too tough, but once it was cut up it was actually pretty tender. I did fried rice, so I ended up pulling the pork off the ribs and dicing it up. The fried rice turned out good, but I didn't terribly like the smokey flavor in the dish. Diced chicken might have been better. The brisket... eh. good flavor, but I dont like brisket unless it is tender as a motherfucker, which this was not. So I guess brisket #1 was a fail. Although I will be keeping the meat in the freezer to add to my next chili con carne.

Here was your main problem. You went too big too soon. To break your smoker in, you need to do something a little simpler. I would recommend a chorizo-stuffed pork tenderloin. Pair that shit with a nice fruited pico de gallo, serve with a porked veggie. Like smopked bacon wrapped sweet corn. This will allow you to dial in your cook times, temp settings, standard rub, and standard mop, etc. for a more complex meat, like ribs.

Plus, smoking a brisket takes about 4 hours longer. You gotta really be committed to smoke team to go for the brisket. And you can't start in on the juleps too early in the process. I bet you didn't even HAVE juleps yesterday... rookie mistake. Which book(s) are you using?

[Lox]

Okay.

Q was well smoked, actually maybe a little too well smoked. I left both the ribs and the brisket on for a full six hours. Both had a nice smoke ring. Before I cut up the meat I thought it was a little too tough, but once it was cut up it was actually pretty tender. I did fried rice, so I ended up pulling the pork off the ribs and dicing it up. The fried rice turned out good, but I didn't terribly like the smokey flavor in the dish. Diced chicken might have been better. The brisket... eh. good flavor, but I dont like brisket unless it is tender as a motherfucker, which this was not. So I guess brisket #1 was a fail. Although I will be keeping the meat in the freezer to add to my next chili con carne.

Here was your main problem. You went too big too soon. To break your smoker in, you need to do something a little simpler. I would recommend a chorizo-stuffed pork tenderloin. Pair that shit with a nice fruited pico de gallo, serve with a porked veggie. Like smopked bacon wrapped sweet corn. This will allow you to dial in your cook times, temp settings, standard rub, and standard mop, etc. for a more complex meat, like ribs.

Plus, smoking a brisket takes about 4 hours longer. You gotta really be committed to smoke team to go for the brisket. And you can't start in on the juleps too early in the process. I bet you didn't even HAVE juleps yesterday... rookie mistake. Which book(s) are you using?

Smoke Team. SHR2006.

[slim]

A stuffed tenderloin?? Are you fucking joking? Thats not BBQ!!

I've done a few hundred rack of ribs in my day, some better than others. I've used all kinds of smokers too, but my best product is never a first time using any method. I've gotten lucky a few times, but it usually takes me a few goes before I really learn the tool and start getting consistent results.

The brisket I agree, was a little bit ambitious first time out. However it was just the cheapest available cut at the supermarket at 8 bucks for the little 4 pounder that I got, and I figured no matter what the result I could always freeze it and put it in my next batch of chili con carne. Winter's coming. 10-12 hours is proper cook time for a 10-16 pound brisket, so I hardly think that 7 hours is too short a time for a teenie little bitch 4 pounder that is only two inches thick. Nevertheless it was juicy and flavorful, just not SOFT and super tender like I like it. Dogs got a slice apiece and they certainly enjoyed it.

Here's a pic of the meatz:



Heres the fried rice...

[600#gorilla]

looks good to me.

[pmahnn]

The brisket I agree, was a little bit ambitious first time out.

Don't listen to Lox. Go big or go home. You learn to smoke a brisket on your grill by smoking briskets on your grill.

[VTP]

next time out on the smoker i think im gonna try to make my own bacon. how badass could that be?!?!

[Lox]

A stuffed tenderloin?? Are you fucking joking? Thats not BBQ!!

Pff. Stuffed pork butt, stuffed loin, bacon-wrapped stuffed trout, stuffed turkey breast... stuffin' and smokin' are great together. And after a couple hundred racks of ribs, your less-than-stellar results prove P-mahn hella wrong. First you learn your smoker, then you take on the brisket. Also, with the brisket, you really can't get away with cooking it less if it's smaller. It's not poultry. It doesn't work that way. You gotta down the temps a bit and still cook it ten hours. Or pull it off the smoker after 8 and oven-finish it. Really is the only way to get that fall-apart texture from the cut.

You guys are making me hungry for smoked meats. I think it's time to sound the Smoke Team horn for the weekend.

[slim]

You guys every hear of a Stumps? These things look badass for smoking.



Video:
http://homepage.mac.com/copyconn/iMovieTheater29.html

[pmahnn]

next time out on the smoker i think im gonna try to make my own bacon. how badass could that be?!?!

As in you'll purchase the raw pork belly? That's quite badass.

[pmahnn]

And after a couple hundred racks of ribs, your less-than-stellar results prove P-mahn hella wrong. First you learn your smoker, then you take on the brisket.

They were using a different method. I stand by my claim. Waste a shitty 4lb brisket or waste a pork tenderloin and the efforts of stuffing it? Pfffffffft. Smoke the brisket, son.

[slim]

So I read a little more about the stumps, and you can literally pour in ten pounds of lump charcoal, set the temp, and then walk away for ten to twenty hours. It will require zero tending to overnight. That is pretty sick. Too bad they are nut-kickingly expensive.

[pmahnn]

So I read a little more about the stumps, and you can literally pour in ten pounds of lump charcoal, set the temp, and then walk away for ten to twenty hours. It will require zero tending to overnight. That is pretty sick. Too bad they are nut-kickingly expensive.

Their backyard model doesn't seem much more expensive than an egg. Although you're limited to a specific use. Charge it.

[slim]

Pmahn after some research there is another option to the egg which I find more desirable. It is the same price or a little cheaper than the egg. Kamado grill. They aren't all this color you specify the tile color and pattern.

[Lox]

And after a couple hundred racks of ribs, your less-than-stellar results prove P-mahn hella wrong. First you learn your smoker, then you take on the brisket.

They were using a different method. I stand by my claim. Waste a shitty 4lb brisket or waste a pork tenderloin and the efforts of stuffing it? Pfffffffft. Smoke the brisket, son.

New smoker = different method.

If you can't stuff a pork butt and smoke it in any smoker, you should probably just stick to grillin'. Dial in your techniques with a new piece of equipment before you commit to the 10 hour cut. To be fair to your view though, I would probably try something as extensive as brisket on a second go round. I am a brisket-lovin Texan after all.

And then, we haven't heard which reference Slim is using. If the answer is none (save his own sense of self-worth as a smokemaster), well there you go.

Besides. If you never had chorizo stuffed smoked pork... you bishes don't even know.