messing up a cook

landarc · Mar 16, 2011

Ever have a cook go bad, from the very start? I am doing that right now. I am ruining a beautiful hunk of meat that I already have 3 days into. And it is because I ran out of charcoal and cannot go get more. So, I decided to load what was left of a bag of Kingsford and about 4 pounds of oak and apple chunks into the kettle and light it on fire.

It "stabilized" out at 250F :-D, so I went ahead and threw the meat on :thumb:. Went back to deadline and phone. About an hour later I notice...smoke...wafting past my office window. Which is 20 feet from the cooker! :shocked: Dagnabbit! It is burning...so I go out and Nooooo. It is right there are 225F and smokier than a bee keepers pot. :mad2:. Apparently I did not let the wood burn down to coals and the ones on the bottom lit off, then the ash fell from the top and snuffed it out, sort of :tsk:.

Can you say SMOKY! I sure hope it doesn't taste like a briquette.

ray:

Groundhog66 · Mar 16, 2011

I'll keep my fingers crossed for you...:shock:

Black Dog BBQ · Mar 16, 2011

Been there! I thought I was the only one who could snatch defeat from the jaws of victory!

landarc · Mar 16, 2011

No sir, I have been snatching defeat from the hands of victory for years, and in many venues, not just cooking.

gtr · Mar 16, 2011

Actually a cook isn't complete until you fall asleep and let the fire burn out.

jestridge · Mar 16, 2011

If you cook long enough this is going to hapeen sooner or later

Cast Iron Chef · Mar 16, 2011

Stuff happens. As long as the beers still cold all is well.

Black Dog BBQ · Mar 16, 2011

Once, while cooking and enjoying several tall glasses of Jack, I retrieved the ribs from the smoker and left the fatty. I intended to come back for it because it was ready to pull. But the next morning a little crispy ball was still setting on the grate. Friend don't let friends drink and Q.

gtr · Mar 16, 2011

How about going to clean the cooker a day or 2 later only to open it and find a run of chicken or who knows what. :doh:

inv3ctiv3 · Mar 16, 2011

I used to always burn wood in my offset no problem, I never let the wood burn to coals first...IMO that's how you get the best smoke flavor, coals don't really give it a huge smoke flavor like wood does.

ZILLA · Mar 16, 2011

Wash the meat off well with warm water and start again.

landarc · Mar 16, 2011

In one way or another, I have done all of these. Inv3ctive3, I use a kettle, so I need to be careful about the amount of smoke. I have not been as focused on cooking as I should be, but, work requires some focus.

landarc · Mar 16, 2011

ZILLA said:
Wash the meat off well with warm water and start again.

That is an idea

R2Egg2Q · Mar 16, 2011

Good luck Bob. I hope it all turns out for you.

Ron_L · Mar 16, 2011

landarc said:
No sir, I have been snatching defeat from the hands of victory for years, and in many venues, not just cooking.

Are you now, or have you ever been affiliated with the Chicago Cubs?

It'll work out, Bob. Worst case you can use the meat in chili or stew or something that will mellow out the smokiness.

landarc · Mar 16, 2011

No, I am not now, nor have I ever been associated with the Chicago Cubs, although, I can relate at times. At one time, my office manager did note that while the Cubs often killed her, the sausages were excellent, which was more than I could say for the A's. I told her I was a NL kinda guy.

noe.a.gonzalez · Mar 16, 2011

been there brother. I keep plenty of cold Dodfish Head ready for just such an occasion

OakPit · Mar 16, 2011

How'd it go? Did I miss the finale?

landarc · Mar 16, 2011

No finale until tomorrow morning, I will find out soon though, as phase two is almost done.

deguerre · Mar 16, 2011

Phase two...I feel like I'm a James Coburn Flint movie. Where's your wide belt and white sneakers?

Betcha it still comes out OK.

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