What's in your smoker?

[Stevez]

I was hesitant too about using the minion method, but I tried it on an overnight brisket and it worked great. I do it all the time now and I never have experienced any noxious fumes or off putting smell/taste. It just works; so I keep using it. I have a Weber Smokey Mountain by the way.

Originally Posted by OLS

I have always been apprehensive about using this method, and since I am a fat guy,
I don't mind going up and down the stairs when it is time to replenish the coals. But
I'd be lying if I said I never thought of using a method like that on long cooks, of which
I do very few. Looking forward to some spares this weekend. I have a triple rack pack
that needs to be done up. That fact alone also means I get to do some pintos with the
trimmings. So it's all gonna be great, I hope.

[forgop]

Originally Posted by Stevez

I was hesitant too about using the minion method, but I tried it on an overnight brisket and it worked great. I do it all the time now and I never have experienced any noxious fumes or off putting smell/taste. It just works; so I keep using it. I have a Weber Smokey Mountain by the way.

I wouldn't do charcoal any other way. Had I known years ago about the chimney, it would have saved me a lot of lighter fluid and profanity from the charcoal taking forever to get going.

[T.G]

Originally Posted by forgop

Does anyone think that there's any difference between the quality of meat between Costco and Sams? They seem similar to me, but have bought so little from Costco compared to Sams that I don't know. I'm making some pork butts to take in for a pitch in for the ER I work in Friday nights and want to make the best impression.

Both Costco and Sam's have multiple suppliers for beef and pork, so what might be in one region might not hold true in your area.

Out here in California, I've found that Costco beef is better, in part because they sell choice and prime only. Pork isn't graded by the USDA, it either passes or it doesn't, and I can't say that I've noticed any quality difference between the two club stores out here so long as you avoid the solution plumped cuts.

[hammondc]

Originally Posted by jjirons69

In my cooker when doing slow and low, I start with an empty paper towel tube. I use lump charcoal and build a 8" high by 8-10" wide mountain of lump around the tube. Slowly pulling out the tube leaves a volcano with a clear sight to the grating below. I then use a half a cotton ball soaked with olive oil as the fuel and drop it to the bottom of the hole. The hole in the volcano allows it to pull air up through the pile and ignite the entire inner ring. At 250-275 cooking temps, the fire slowly expands to the out lump. With a 10-hour cook, I'd dare say I've never seen it make half the way through. The large pile ensures consistent, evolving heat. There's always plenty left over to use with fresh lump for the next cooking. No noxious fumes from the lump, as far as I can tell.

I've never had to replenish a grill that was at work, for which I am happy.

LOVE the paper tube idea. I will be trying it this weekend. I have never had issues with the minion method, but I use lump charcoal. Not really any noxious fumes there. No chemicals. Just already burned wood.

[pnoon]

Originally Posted by T.G

Both Costco and Sam's have multiple suppliers for beef and pork, so what might be in one region might not hold true in your area.

Out here in California, I've found that Costco beef is better, in part because they sell choice and prime only. Pork isn't graded by the USDA, it either passes or it doesn't, and I can't say that I've noticed any quality difference between the two club stores out here so long as you avoid the solution plumped cuts.

Which cuts are those?

[T.G]

Originally Posted by pnoon

Which cuts are those?

Virtually every piece of poultry sold there and for pork it's most commonly it's the baby backs and spares in the small cryopacks. Not all of them are treated, but that seems to be the most commonly treated. Technically anything that comes from the manufacturer in a shelf-ready cryopack could be treated. FDA regulations require it be indicated on the packaging though.

Other than being charged a couple bucks a pound for salt water and adding unnecessary chemicals to your diet, it just makes everything taste over salty or like processed ham, at least to me.

[T.G]

Peter,

Here's a guide on it:
http://virtualweberbullet.com/enhancedmeat.html

Note photo #4, of the pork ribs.

[pnoon]

Originally Posted by T.G

Peter,

Here's a guide on it:
http://virtualweberbullet.com/enhancedmeat.html

Note photo #4, of the pork ribs.

[jjirons69]

Originally Posted by forgop

Does anyone think that there's any difference between the quality of meat between Costco and Sams? They seem similar to me, but have bought so little from Costco compared to Sams that I don't know. I'm making some pork butts to take in for a pitch in for the ER I work in Friday nights and want to make the best impression.

Never have bought meat from Sams. The only steaks I buy are from Costco. I love those pound ribeyes!

[forgop]

Originally Posted by T.G

Both Costco and Sam's have multiple suppliers for beef and pork, so what might be in one region might not hold true in your area.

Out here in California, I've found that Costco beef is better, in part because they sell choice and prime only. Pork isn't graded by the USDA, it either passes or it doesn't, and I can't say that I've noticed any quality difference between the two club stores out here so long as you avoid the solution plumped cuts.

It seems to me that the pork at both Costco and Sams are packaged the exact same way, whether it's ribs or butts. I've noticed very little "drainage" from the butts from either place, but seems like I've seen such solutions inside the packages I've seen at Kroger and Meijer. I've never bought butts anywhere other than Sams or Costco though. One of these days, I'm going to start getting sides of beef and whole hogs butchered through local farmers who go the all natural route.

[forgop]

Has anyone ever used liquid smoke?

I was all ready to fire up the Traeger for an overnight of 4 butts to make for all of the nurses/docs in the ER for a pitch-in tonight. I turned the digital thermostat-dead. Changed fuses-turned on, great, click. Dead.

I did a bit of panicking and read up on liquid smoke and thought what the hell. 2 butts are in the oven now rather than all 4 and gonna hope they get done for tonight. It's my absolute last resort, but I have no other option really. I did some reading and it appears they claim you can fool some BBQ regulars with this stuff. I know at the place I worked at in college was a steak house that served some great tasting ribs using the stuff.

Please say a quick prayer it turns out somewhat close and forgive me of my BBQ sin.

[OLS]

Originally Posted by MarkinCA

Brad, there's a number of different applications for the MM. Jim Minion came up with the MM back in 1999 for his WSM due to useless manufacturer instructions. I'm sure you have, but if you have not, you can google "minion method" which will reveal a number of different articles and video' on You Tube as well

I know WHAT the minion method is, what I never understood was how it squares with what I smell
everytime I light off charcoal. I always thought it was just me, you know, the way I feel that
I am smarter than everyone else, lol, that with all these thousands of successful long-cook smokers
doing it, that it was odd that no one was complaining about the fumes.

[jjirons69]

Originally Posted by forgop

Please say a quick prayer it turns out somewhat close and forgive me of my BBQ sin.

Oh the blasphemy...

[357]

Originally Posted by forgop

Has anyone ever used liquid smoke?

I was all ready to fire up the Traeger for an overnight of 4 butts to make for all of the nurses/docs in the ER for a pitch-in tonight. I turned the digital thermostat-dead. Changed fuses-turned on, great, click. Dead.

I did a bit of panicking and read up on liquid smoke and thought what the hell. 2 butts are in the oven now rather than all 4 and gonna hope they get done for tonight. It's my absolute last resort, but I have no other option really. I did some reading and it appears they claim you can fool some BBQ regulars with this stuff. I know at the place I worked at in college was a steak house that served some great tasting ribs using the stuff.

Please say a quick prayer it turns out somewhat close and forgive me of my BBQ sin.

I've had jerky made with it. Not a fan. I hope it came out OK for you though.

[OLS]

Well technically it's the real deal, as I guess you already READ somewhere online where they tell you
that it's REALLY not that bad of a sin. But we all know better, lol. But its "made with real smoke".

[MarkinAZ]

Originally Posted by OLS

I know WHAT the minion method is, what I never understood was how it squares with what I smell
everytime I light off charcoal. I always thought it was just me, you know, the way I feel that
I am smarter than everyone else, lol, that with all these thousands of successful long-cook smokers
doing it, that it was odd that no one was complaining about the fumes.

... You're a trip Brad. Now put that tube of airplane glue down

[T.G]

Originally Posted by forgop

It seems to me that the pork at both Costco and Sams are packaged the exact same way, whether it's ribs or butts. I've noticed very little "drainage" from the butts from either place, but seems like I've seen such solutions inside the packages I've seen at Kroger and Meijer. I've never bought butts anywhere other than Sams or Costco though. One of these days, I'm going to start getting sides of beef and whole hogs butchered through local farmers who go the all natural route.

Suppliers vary by region. It's possible that the pork at Sam's and Costco in your area comes from the same supplier.

Selection also varies by region, even by store. Sometimes I'll find a certain cut or two or food items at one Costco, but they aren't available at another Costco in the same sales district that is located only 15-20 miles away.

I think most of the pork at Costco around here, is not solution enhanced, but I have seen some solution enhanced ribs at the local Sam's.

If you like all the cuts on an animal, and have the space for the freezer, having sides of beef and whole hogs butchered is a great way to go. Personally though, I don't care for probably 2/3 of the cuts on a steer and half the cuts on a hog. And the ones I really like, there aren't enough of on one animal.

[forgop]

Originally Posted by OLS

Well technically it's the real deal, as I guess you already READ somewhere online where they tell you
that it's REALLY not that bad of a sin. But we all know better, lol. But its "made with real smoke".

Put butts in around 8# each in for 7.5 hours at 300 (which is higher than I like to as I like to stay in the 225-250 range). Pulled them out and foiled for an hour and just got done pulling it.

Will it fool a lot of people? Most likely since I used a good rub and injected it and it's quite tender. Would I ever do it under any other circumstances? Hell no. There's just a different consistency in the bark, lack of smoke, and definitely no smoke ring.

Time to make some more injection to drizzle over and allow it to soak up the juices a bit in the crock pot.

[jjirons69]

Still looks good. How can they complain about someone cooking for them!

[T.G]

Originally Posted by jjirons69

How can they complain about someone cooking for them!

Open their mouth, exhale, move their larynx, change the position of their tongue. Pretty easy really.

I guess it all depends on how it's represented.