paradisePWoffrd
Recovering Project Junkie
- Joined
- Nov 5, 2005
- Location
- Newton, NC
I meant the rubs. Putting different rubs on top and bottom, create a different taste profile on the tongue.
so what's on the grill tonight?
- Thread starter anvilrubi
- Start date
Tom@Hilltop_Machine
Well-Known Member
- Joined
- Mar 31, 2005
- Location
- Rural Retreat, VA
Oh gotcha. The Texas Sugar first. Good coat of it. Then just a light top coat of the Honey Hog.
justjeepin86
Well-Known Member
- Joined
- Jul 9, 2005
- Location
- Winston-Salem, NC
Threw on 2 racks of ribs last night. That will get us two meals. They turned out great. Had some rice and green bean casserole to complement.
I’ve never had much luck. But have always got mine from food lion. So probably a junk cut of meat
paradisePWoffrd
Recovering Project Junkie
- Joined
- Nov 5, 2005
- Location
- Newton, NC
I like to do a coarse SPG first, to help with the bark, then a layer of bbq rub on top... then put something with a kick on the bottom. Typically the rub on the bottom hits the tongue first. Rub will not stick to the bottom well, if you leave the silver skin on.
What was your finish temp? Tenderness was likely due to not cooking it long enough. Need to bring it to 202+ internal to get the right tenderness. Should be like pushing the probe through warm butter. Making sure to cut across the grain is a big one too.
By the size, I'm betting that was just a flat? What grade was it? Being dry was likely do to the cut, but could also have been a short or no rest period. I like to wrap mine, after I get the color. I think it helps to keep that moisture in. A long rest, wrapped with moisture helps also.
paradisePWoffrd
Recovering Project Junkie
- Joined
- Nov 5, 2005
- Location
- Newton, NC
Yup. Choice cut is the hardest to cook. Add to it, that it is typically only flat, that makes it even harder.
Yep, seems like a blob of fat and gristle
It hit 200 to 202. I got it from Sam's (usually have decent meat) I did not look at whether it was prime or choice. Rested for 2 hours, wrapped but probably should have been tighter wrap. When probing it even at 200+ it did seem firmer than I thought it should be. I was seeing where if you hit 203 it would tend to overcook, I figured when I pulled it and rested in a yeti it might go up a few degrees b4 cooling off. It was def just the flat, that was all they had and I just grabbed it. Always cut against the grain on all meats.
Next time I'll make sure I have a good whole one and make sure it is prime. Hopefully that was the issue. Pork Shoulders I've never had problems with.
Interesting on the two sided seasoning, I may try it this weekend if the wife wants ribs.
paradisePWoffrd
Recovering Project Junkie
- Joined
- Nov 5, 2005
- Location
- Newton, NC
Typically, not being tender is being undercooked. I like to start checking around 200, but have seen/heard some go to 208-210. If you overcook it, typically it'll just fall apart vs slicing well.
The flat is a hard piece to cook, IMO, cuz there's almost no fat in it. A Choice cut makes that even harder. I wish you could get just Points easier. They cook like a butt. A chuck roast is a similar cut, and sometimes you can find them cheaper.
Tom@Hilltop_Machine
Well-Known Member
- Joined
- Mar 31, 2005
- Location
- Rural Retreat, VA
Leg quarters on the Egg.
Preachers BBQ sauce on the left one and Carolina Gold Sauce on the right one.
Preachers BBQ sauce on the left one and Carolina Gold Sauce on the right one.
Tom@Hilltop_Machine
Well-Known Member
- Joined
- Mar 31, 2005
- Location
- Rural Retreat, VA
Chicken in the Pit Barrell today.
justjeepin86
Well-Known Member
- Joined
- Jul 9, 2005
- Location
- Winston-Salem, NC
Making tallow this evening.
I like my Kamado Joe better than an egg. Same thing but better features, plus they used to be a little cheaper. Story is Green egg employes' had suggestions for new features that were ignored. So they went and did it on their own. They are very vercital, great for smoking, grilling, searing steaks at over 700°
Last a very long time. I've had mine for over 10 years, only replaced the gasket for under $20. Should get another 10 years easy if not more.
Dinner on smokey Joe tonight.
Ive been grilling on the small weber due to the fact that i bought the largest Kamado, and cooking for 2 or three it just takes a bit longer to heat up and burns more charcoal. I bought the weber for portability. And actually buying a full size weber for portability to cook for 12 next weekend. They have their uses and drawbacks. Depends on what you are typically cooking and where.
Mall crawler, overlanding, wheeling, rock crawling, rock bouncing or Ultra4. Pick your poison.
I'd always chose an egg/Kamado if I only had to choose one.
Ive been grilling on the small weber due to the fact that i bought the largest Kamado, and cooking for 2 or three it just takes a bit longer to heat up and burns more charcoal. I bought the weber for portability. And actually buying a full size weber for portability to cook for 12 next weekend. They have their uses and drawbacks. Depends on what you are typically cooking and where.
Mall crawler, overlanding, wheeling, rock crawling, rock bouncing or Ultra4. Pick your poison.
I'd always chose an egg/Kamado if I only had to choose one.
Sorry for the "LATE" response. Scrolled up a bit and somehow saw Rockcity posting why everyone loved the eggs. Now I see it was back in Feb. Not sure why I saw it about 5 posts above this one.