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Post by Deleted on Dec 21, 2014 3:55:27 GMT
Here you can see the parchment paper in action on the sausage rolls I made.
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Post by JDaveG on Dec 21, 2014 12:33:55 GMT
Did cook indirect, legs down. Did not use parchment paper (we used cornmeal instead). Also did not elevate the stone off the plate setter.
I think 90% of my problem was the thickness of the dough. I just left the edges too thick. If it was rolled thinner it would have cooked the crust faster.
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Post by Deleted on Dec 21, 2014 13:07:40 GMT
Did cook indirect, legs down. Did not use parchment paper (we used cornmeal instead). Also did not elevate the stone off the plate setter. I think 90% of my problem was the thickness of the dough. I just left the edges too thick. If it was rolled thinner it would have cooked the crust faster. Okay, then it's your dough then. Cornmeal can burn, not a fan but to each his own. The reason for elevated pizza stone is air circulation. You can even use 2 of them with spacers in between (I know people who do that) but I think that's not needed. Parchment paper is your friend, give it a whirl. Also don't be afraid to rotate the pie, you'll find that your egg has hot zones, usually hotter in the back (no joke intended, lol).
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Post by Dago on Dec 22, 2014 17:19:19 GMT
I dry brined the roasts and left them uncovered in the fridge overnight. Before putting them in the smoker I made a thick herbal paste and slathered it on them. Smoked them using maple wood cap side up until they had an internal temp of 120 degrees and then pulled them out and threw them on the grill for a reverse sear. I was very happy with the way they came out only issue I had was that somehow the power cord came loose after I preheated the unit and put the roasts in which put me behind schedule so I ended up smoking them at a higher temperature to speed them along. I think the shorter time cooking is why the fat cap didn't render down like I wanted it to
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Post by mdrake34 on Dec 22, 2014 17:59:23 GMT
Here you can see the parchment paper in action on the sausage rolls I made. RG can fit three sausage rolls in his meat oven. Your turn, Jdave.
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Post by JDaveG on Dec 23, 2014 1:04:07 GMT
I dry brined the roasts and left them uncovered in the fridge overnight. Before putting them in the smoker I made a thick herbal paste and slathered it on them. Smoked them using maple wood cap side up until they had an internal temp of 120 degrees and then pulled them out and threw them on the grill for a reverse sear. I was very happy with the way they came out only issue I had was that somehow the power cord came loose after I preheated the unit and put the roasts in which put me behind schedule so I ended up smoking them at a higher temperature to speed them along. I think the shorter time cooking is why the fat cap didn't render down like I wanted it to Still a solid effort. That looks fantastic.
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Post by Deleted on Dec 23, 2014 12:17:04 GMT
Here you can see the parchment paper in action on the sausage rolls I made. RG can fit three sausage rolls in his meat oven. Your turn, Jdave. LOL! That is classic! Well played sir, well played.
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Post by JDaveG on Dec 23, 2014 14:23:46 GMT
Okay, so Ramen and I are going to smoke a pork shoulder this weekend, and then a brisket the next weekend or weekend after that. Should be fun!
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Post by Deleted on Dec 23, 2014 15:19:28 GMT
Okay, so Ramen and I are going to smoke a pork shoulder this weekend, and then a brisket the next weekend or weekend after that. Should be fun! That's what I'm screamin' yo! I smoked a 17# brisket and a 10# butt for the game Sunday. I put them on the keg at 6:00pm Saturday and they finished up at 11:30 Sunday morning in time for gametime grub. Very good eats. I can't wait to see your skills JDG! Ramen, make sure you post a review, lol.
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Post by JDaveG on Dec 23, 2014 15:24:52 GMT
Okay, so Ramen and I are going to smoke a pork shoulder this weekend, and then a brisket the next weekend or weekend after that. Should be fun! That's what I'm screamin' yo! I smoked a 17# brisket and a 10# butt for the game Sunday. I put them on the keg at 6:00pm Saturday and they finished up at 11:30 Sunday morning in time for gametime grub. Very good eats. I can't wait to see your skills JDG! Ramen, make sure you post a review, lol. Well, I have no skills, so don't expect much! I am hopeful, though. I think the steaks will be my wheelhouse when we get around to doing those. I've cooked a steak before, and it's much higher heat, so my tendency toward impatience will likely be pacified better by those. I'm going to do the fast sear (a minute a side or less at about 700 degrees), rest, cook at 400 thing.
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Post by JDaveG on Dec 24, 2014 18:09:42 GMT
And the butt is in hand (cue Drake and Dago's smart ass commentary):
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Post by JDaveG on Dec 25, 2014 13:18:46 GMT
The warmup - sausage balls. In the meat oven. Get it Drake? SAUSAGE BALLS! In the MEAT OVEN! HAHAHAHAHAHAHA!
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Post by JDaveG on Dec 27, 2014 4:29:56 GMT
First pork shoulder. 9 pound bone in. Rubbed, sat for about 6 hours and on the grill at 11:15 PM. Hoping for some sleep tonight.
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Post by JDaveG on Dec 27, 2014 11:49:07 GMT
6:45 AM. Had to open the lid to check on the fire, because temps were dropping near 210. Best I can tell, the fire is still going, but the lump around the outer edge isn't burning yet, which concerns me after 7 and a half hours. Hopefully this is normal for a long smoke?
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Post by JDaveG on Dec 27, 2014 12:08:22 GMT
Temps recovered to about 230 within 20 min, so the fire isn't out. Back on track.
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