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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.


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Unread 03-16-2011, 06:02 PM   #1
landarc
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Default messing up a cook

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 , so I went ahead and threw the meat on . 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! Dagnabbit! It is burning...so I go out and Nooooo. It is right there are 225F and smokier than a bee keepers pot. . 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 .

Can you say SMOKY! I sure hope it doesn't taste like a briquette.
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the meat thermometer was so far past the top reading, it read Taylor

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Unread 03-16-2011, 06:03 PM   #2
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I'll keep my fingers crossed for you...
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Unread 03-16-2011, 06:04 PM   #3
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Been there! I thought I was the only one who could snatch defeat from the jaws of victory!
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Unread 03-16-2011, 06:10 PM   #4
landarc
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No sir, I have been snatching defeat from the hands of victory for years, and in many venues, not just cooking.
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the meat thermometer was so far past the top reading, it read Taylor

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Unread 03-16-2011, 06:12 PM   #5
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Actually a cook isn't complete until you fall asleep and let the fire burn out.
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Unread 03-16-2011, 06:20 PM   #6
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If you cook long enough this is going to hapeen sooner or later
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Unread 03-16-2011, 06:26 PM   #7
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Stuff happens. As long as the beers still cold all is well.
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Unread 03-16-2011, 06:31 PM   #8
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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.
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Unread 03-16-2011, 06:35 PM   #9
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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.
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Unread 03-16-2011, 06:54 PM   #10
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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.
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Unread 03-16-2011, 06:58 PM   #11
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Wash the meat off well with warm water and start again.
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Unread 03-16-2011, 07:01 PM   #12
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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.
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Unread 03-16-2011, 07:01 PM   #13
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Quote:
Originally Posted by ZILLA View Post
Wash the meat off well with warm water and start again.
That is an idea
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Unread 03-16-2011, 07:05 PM   #14
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Good luck Bob. I hope it all turns out for you.
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Unread 03-16-2011, 07:06 PM   #15
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Quote:
Originally Posted by landarc View Post
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.
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