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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-11-2013, 11:02 AM | #16 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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Ok then. Go with more fat, finish to a temp instead of feel and you'll have the same problem next time.
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06-11-2013, 11:05 AM | #17 |
Found some matches.
Join Date: 06-10-13
Location: Texas
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I didn't say I was going to finish to a temp? I said I never WOULD have made it. My mind would have told me I missed the sweet spot and I woulda yanked it.
Now that I am researching more, I will ignore the temp completely. |
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06-11-2013, 11:07 AM | #18 | |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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Quote:
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06-11-2013, 11:12 AM | #19 |
Found some matches.
Join Date: 06-10-13
Location: Texas
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YA, I've got to read up on that thread this evening.
I've been doing the VFD cooking for a few years now. About 10 of us get together and kick it all off around 8PM the night before. We do shifts and have it all sliced/chopped and ready to serve by 5PM the next day. If nothing else, I guess I could stick with the low and slow for that cook until I get this refined. |
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06-11-2013, 01:00 PM | #20 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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You didn't cook it long enough! H & F need to go to like 215-225 that is where most of mine are at when they come off. Then at least a min 2 hr rest. I don't use a thermo during the Cook I use the "Cowpoke Therma pen" but I do monitor the temp once it is off the pit I let mine rest until they have coasted down to 150 that takes about 2 hrs.
The Cow Poke Therma pen
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from:---> |
06-11-2013, 01:18 PM | #21 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Yeah my last one, which wasn't all that H or all that F was about 208°. I was pacing around the house, finding anything to do to distract me.
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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06-11-2013, 01:37 PM | #22 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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06-11-2013, 01:45 PM | #23 |
Found some matches.
Join Date: 06-10-13
Location: Texas
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06-11-2013, 01:56 PM | #24 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Many hot n fast people use butcher paper, not foil!
A thought on the probing and hot n fast. When cooking hot n fast, it generally takes a higher finishing temp to reach the "probe like butter" feel. So it may not have been quite done yet at 201. And if it didn't probe good at 190, or fall apart at 201, then it was not overcooked. Overcooked flats will fall apart when slicing.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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