NNOOOOOOO! Jon Solberg !!! LOL Obviously, great minds think alike!
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Mine at the turn:
On the board:
On my plate: Rich yours looks much better!
Last edited by Jon Solberg; August 16, 2015, 06:00 PM.Comment
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Are we sure Jon Solberg & richinlbrg wer'nt seperated from birth. Great minds? More like crazy...Comment
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Those birds look mighty tasty Jon Solberg and richinlbrg. That skin looks nice and crispy. How long did it take to get the breasts up to 160? This is some good inspiration for this coming weekend's cook!Comment
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Thank you AKX250 Mine was right at 2 hours @ 325°-350° -
Mine went a tad longer than 2 hours, but my temp dropped significantly when the grill was in the shade and the wood chunks burned out. With better temp foresight, I would have been spot on at 2 hrs. I did a smaller bird some time ago in 1.5 hours. Both spatchcocked.
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Has anybody tried cooking on the grate below the slow side? I cooked pulled pork for a party yesterday and couldn't fit it all on the slow n sear so I had to use my Davy Crocket as well. I just had the thought of putting one of the butts on the lower charcoal rack where you could normally put a drip pan. Anybody ever tried it?Comment
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You could, but the temps will consistently be from 50-70deg below what they are above the food grate. It won't help much for getting more meat done at the same time. What I have done is place two fire bricks on the grate and then put my small Smokey Joe grate on top the fire bricks to give me a second level. That's not always necessary since the bricks will take up food grate real estate, but it's an option if it should suit you. For ribs the hovergrate is a nice add on.
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Decided to make 2 ground turkey meatloaves Sunday since my parents were over for dinner and last week's meatloaf came out spectacular. Same as last week, used 1.5lbs of ground turkey per loaf, then added in leeks, sauteed mushrooms, minced fresh garlic, cheese, breadcrumbs and a pinch of truffle salt, etc.
Last week was just one meatloaf which took about 1 hour and 40 minutes to hit 160 degrees internal temp with the cooking temp at 350. This time, there were two loaves and the cook time amounted to approximately 2 hours 15 minutes.
Fuel was the same process: Kingsford blue bag, about 3/4 of a chimney with approximately 17-18 minutes from lighting the wax cube to dumping into the SnS. Vents open about half way top and bottom. It took a bit more time to get the grill temp to 350 since there was twice the amount of cold meat on the grate as last week (and some foil packs of potatoes). But, she did get there and hold she did.
Unfortunately, this time around the turkey was dry. I'm guessing anything over 2+ hours would require some water, either in the reservoir or the foil pans below? I also could have tried for a hotter temperature to reduce the cook time with the increased amount of meat on the grate.
Bottom line, I am learning each time. Ground turkey can be a fickle meat to keep moist. Juicy last week, dry this week. Just wanted to share in case anyone else would like to see some notes of what I experienced.
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Gotta chuck roast salted...gonna get slow n seared Friday....any tips?Comment
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Juddlight wrap it when bark looks good, take it higher than you would a pork butt and hold it there longer, THEN cambro for an hour or two. Pit Boss suggested this to me and it works. I took mine to 208-210, held it somewhere on that zone about an hour, then cambrod. It was tender, pulled apart easy and delicious.Originally posted by Juddlight View PostComment
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Coo thanks huskee....how long the cook?Comment
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Its a 3.3 lb bout 2 inch thick....any way similar too a pork butt...long n slow so its lookin like a midnight snack lol
Thanks fellasComment
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Its around 210...nother 45 min and I'll pull it and throw it in a cooler ....its been wrapped for a cpl hrs...hopefully its all good. I'm sure it will be I always get good results from y'all ðŸ‘ÂComment
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Ya it turned out awesome! I'll try put some pics on 😋Comment
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Just did my first cook on my new SnS. First impressions are that this tool is very well constructed of solid stainless steel.
Followed the directions using Kingsford competition briquets. Came to proper heat at about 225-235 and held there fore the 5 hour rib cook. I used the method of lighting the charcoal on one end and letting it burn to the other. So far so good.
As the cook progressed the smoke was more dense and white than I am used to with my offset stick burner. For smoke I added 3 small chunks of oak/apple which is less than i would use on my stick burner. My ribs came out properly done and the smoke flavor was moderate. My only issue was that the ribs were quite black and had an unpleasant sooty taste that I associate with charcoal that is not fully lit. Normally I avoid ever exposing my meat to any charcoal that is not fully lit as this practice will minimize or eliminate any sooty taste. I am wondering if getting the charcoal fully lit in the SnS would lessen the chance of the meat ending up with undesirable flavor from the charcoal as it burns from the lit to the unlit side? Any ideas?Comment
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Sounds to me like you had an air leak. That can cause the unlit charcoal taste. Did you have any smoke coming from where the lid sits on the kettle?
Also you may have been cooking at a hotter temp than you think. Was the probe two inches away from the meat?Comment
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