ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-01-2008, 11:04 PM   #61
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

The results are in!!!

Pieces came off at different times over the course of about 45 minutes, but I had a system to keep everything organized and when all the pieces were ready I was able to process them systematically. This is a good thing because when I took the pictures off my camera I found I had only taken 14 photos, so I missed taking photos of two pieces. Because of the system I was able to quickly identify exactly which pieces did not get pictures. It was the Dry Brined piece and the Wet Brined piece.

The system I had to keep everything in order was to put toothpicks in the pieces in each cooker to identify which ones they were. Then when taking pieces off of the cooker, I had three different pans to put them in, so only pieces from the same cooker wound up in a pan. Then from the number of toothpicks in each piece in the pan I knew exactly what cooker and what piece it was. Then when evaluating them I did them in a specific order by cooker and number of toothpicks and wrote down the results for that cooker and piece number.

The pictures were taken as I processed the pieces, so they followed that same order, and I also included the toothpicks in the photos for identification if needed. It's a good thing I did because this is how I was able to figure out which pieces I had forgotten to take photos of.

OK, I know you are itching for the results, here they are. All pieces were cooked to between 195 and 200 degrees. The cookers were running at 275 throughout the cooking process. to measure the smoke ring, I sliced each piece in half and took the measurement of the smoke ring at its thickest point that was not a corner or gouge/cavity.

WSM w/Water Pan - Plain
1/2 inch thick smoke ring. Boring flavorwise.


WSM w/Water Pan - Spritzed
1/2 inch thick smoke ring. Boring flavorwise.


WSM w/Water Pan - Brined
1/2 inch thick smoke ring. Tasted rather good actually.
(sorry, no photo)

WSM w/Water Pan - Rubbed
3/8 inch thick smoke ring. Tasted good.


WSM w/Water Pan - Slathered and Rubbed
3/8 inch thick smoke ring. Tasted good.


WSM w/Water Pan - Brined, Slathered, Rubbed and Spritzed
3/8 inch thick smoke ring. Tasted better than the others.


WSM w/Sand Pan - Plain
1/2 inch thick smoke ring. Boring tasting.


WSM w/Sand Pan - Spritzed
1/2 inch thick smoke ring. Boring tasting.


WSM w/Sand Pan - Brined
1/2 inch thick smoke ring. Good meat flavor.
(sorry, no photo)

WSM w/Sand Pan - Rubbed
3/8 inch thick smoke ring. Tasted good.


WSM w/Sand Pan - Slathered and Rubbed
3/8 inch thick smoke ring. Tasted good.


WSM w/Sand Pan - Brined, Slathered, Rubbed and Spritzed
3/8 inch thick smoke ring - This one had the best bark and best flavor of all of the pieces today.


Oven - Plain
No smoke ring at all. This was the most boring flavor of all of them.


Oven - Tenderquick rub
5/8 inch thick smoke ring. This tasted OK. Nothing special.


Oven - Liquid Smoke and Tenderquick Rub
5/8 inch thick smoke ring. This did not taste bad, but if I was sereved this anywhere I would never order it again. The smoke flavor did not taste like real smoke and was very subtle and kinda weird tasting. I would never mistake this for real smoked BBQ, no way, no how.


Oven - Cherry Wood Ash
1/4 inch light colored smoke ring, but it was there! I did not taste it however.


I was surprised at how clear the results seem to be at initial glance. There are some noticeable patterns in these results. Here is what I am taking from this at first glance.

1. Cooking in a gas oven does not produce a smoke ring. (I knew this already though, but nobody can say I didn't include this)

2. Wood ash on meat does indeed form a smoke ring.

3. Meat cooked in an oven with Liquid Smoke could not fool anyone familiar with real BBQ.

4. Introducing extra moisture to the meat from a water pan, brining or spritzing has no effect on smoke ring penetration.

5. Adding a rub to the meat reduces penetration of the smoke ring. Slathers, spritzes and brines do not seem to cause any more reduction in the smoke ring, it appears to be just the rub that makes this difference.

Well, that's what happened today folks. Feel free to chime in with your thoughts.

Final Beer Tally: 11 I either overestimated with the 30 pack, or underconsumed. We went out earlier for a birthday dinner and is why it took me so long to post the results. So I had to stop drinking the beers from the 30 pack. I guess this means I have extras for the leftovers, so it's all good.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from: --->
Unread 03-01-2008, 11:14 PM   #62
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Great job. Now chop it all up and mix it all together and feed somebody.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 03-01-2008, 11:22 PM   #63
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

Very interesting. Thanks for the results. Now send me the leftover beers and pork!!
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is online now   Reply With Quote


Unread 03-01-2008, 11:51 PM   #64
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Great job, Chris! Really interesting stuff!
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Unread 03-02-2008, 02:17 AM   #65
beerguy
is One Chatty Farker
 
beerguy's Avatar
 
Join Date: 05-05-05
Location: Fredericksburg Va
Downloads: 0
Uploads: 0
Default

Great job. Im wondering if all the toothpick holes let the air out of the smoke rings....I'll go to my room now...
__________________
I support PETA - People Eating Tasty Animals
Other half of the Cat Sass BBQ team

Traeger BBQ100
18.5 " WSM X2
Weber Gold Kettle 22 1/2"
Weber 18 1/2 "
Brinkman Gourmet Smoker(retired)
Brinkman 2400 Pro (using sideburner as Charcoal starter)
beerguy is offline   Reply With Quote


Unread 03-02-2008, 07:36 AM   #66
Hell Fire Grill
Full Fledged Farker
 
Join Date: 01-30-08
Location: Battle Ground, WA
Downloads: 0
Uploads: 0
Default

Maybe if you drank more beer you would have been able to try the one covered in cherry ash.
Hell Fire Grill is offline   Reply With Quote


Unread 03-02-2008, 07:52 AM   #67
redy2smoke
Full Fledged Farker
 
redy2smoke's Avatar
 
Join Date: 11-04-07
Location: Valley Head, Alabama
Downloads: 0
Uploads: 0
Default

enlighting info Chris,Thanks!!
__________________
Jim


Brinkman SNP Pro
Holland Tradition Gas (retired in place)
UDS, Weber Kettle
__________________________________________
redy2smoke is offline   Reply With Quote


Unread 03-02-2008, 07:59 AM   #68
G$
is One Chatty Farker
 
G$'s Avatar
 
Join Date: 01-01-05
Location: Southern Arizona
Downloads: 0
Uploads: 0
Default

Nice job, thanks for your "work".
G$ is offline   Reply With Quote


Unread 03-02-2008, 08:05 AM   #69
pat
is Blowin Smoke!
 
pat's Avatar
 
Join Date: 01-21-08
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Very interesting experiment! Thanks for sharing the results.
__________________
Smokers Purgatory

Have you tried Simply Marvelous Rubs yet??

Backwoods Party
Ole Hickory CTO
Large Big Green Egg
WSM X 2
Weber Performer
pat is offline   Reply With Quote


Unread 03-02-2008, 08:13 AM   #70
Bigmofo300lbs
Full Fledged Farker
 
Join Date: 04-13-04
Location: Pacheco, CA (NCAL)
Downloads: 0
Uploads: 0
Default

This is the definition of 'Labor of Love'. Really intersting stuff.
__________________
Big Al - [url]http://www.hogwildbarbeque.com/[/url]
_____________________________________________________

Kamado #7, WSM, 3 Weber Kettles, Smokey Joe, Gasser & Foreman
Bigmofo300lbs is offline   Reply With Quote


Unread 03-02-2008, 11:21 AM   #71
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Quote:
Originally Posted by beerguy View Post
Great job. Im wondering if all the toothpick holes let the air out of the smoke rings....I'll go to my room now...
DOH! I never thought of that!

Quote:
Originally Posted by Sofa Q View Post
Maybe if you drank more beer you would have been able to try the one covered in cherry ash.
No way. The pic does not do it justice. It did not look even remotely appetizing, and it smelled ashy. You woul dhave to be wasted to eat something like that, and there would have to be the promise of money or sex to probably entice the person to do so.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 03-02-2008, 12:12 PM   #72
Jack2u2
is one Smokin' Farker
 
Join Date: 11-27-07
Location: West Tawakoni, TX.
Downloads: 0
Uploads: 0
Default

That was interesting and enlightening. From your post, it seems the brined pork was best. I have not brined a butt, but from your analysis, I may have to give it try.
__________________
Jack -www.jrcsbbqandseasonings.com
Jack2u2 is offline   Reply With Quote


Unread 03-02-2008, 12:23 PM   #73
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dmprantz View Post
Doesn't wood ash turn to lye in certain situations?
Quote:
Originally Posted by bigabyte View Post
Hmmm... I better not eat it then! I'm only doing that one to see if thre really is any factor from the wood ash in the smoke ring. The only way that piece of meat could possibly get a smoke ring is from the ash.
That's right - the traditional situation where wood as turns to lye is when it is exposed to animal fat - as in making lye soap.

I would worry about this chemical reaction more than I would worry about galvanized steel in my cooking chamber.

I'm enjoyed reading your findings!
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Unread 03-02-2008, 12:24 PM   #74
DaChief
Babbling Farker
 
DaChief's Avatar
 
Join Date: 01-28-07
Location: Melbourne, FL
Downloads: 0
Uploads: 0
Default

Thanks Chris. Interesting indeed. Have never brined....might have to try it. BTW, I would have finished the beer...but then that's me
__________________
DaChief

BGE Large
WSM
Weber One-Touch Gold
Weber Go-Anywhere
Turkey Fryer

"Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!"
-- Daffy Duck
DaChief is offline   Reply With Quote


Unread 03-02-2008, 12:25 PM   #75
Jaberwabee
is One Chatty Farker
 
Jaberwabee's Avatar
 
Join Date: 11-21-06
Location: Wichita, KS
Downloads: 0
Uploads: 0
Default

Very interesting, but I am dissapointed in the beer consumption.
__________________
Oct 2011 Update. (it changes)
2 WSM's 1 of each (18.5, 22.5)
2 UDS's Gone, (Brother in Law took them....FARKER)
1 Rib Machine Chargriller Pro Hella Mod (Retired)
2 Bubba Keg (One HOT MOTHER, One LOW N SLOW)
1 22" Performer
Yoder YS-640 is the next cooking device.
Jaberwabee is offline   Reply With Quote


Reply

Tags
Experiment, Mad Science Experiment, smoke rings

Similar Threads
Thread Thread Starter Forum Replies Last Post
Mad Science Experiment - Ingredients in Rubs/Slathers bigabyte Q-talk 16 10-22-2011 09:42 AM
Mad Science Experiment - Spam bigabyte Q-talk 53 07-15-2011 08:00 AM
Mad Science Experiment - Fatties bigabyte Q-talk 28 02-03-2008 11:17 AM
Mad Science Experiment - Burning Ingredients bigabyte Q-talk 11 01-14-2008 10:39 PM
Mad Science Experiment - Salt vs MSG bigabyte Q-talk 2 07-04-2006 07:44 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:22 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts