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Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Oh it's easy to not take pics of the mishaps. Hopefully this thread will encourage all of us to be brutally honest! I had a bad rib cook about a month ago. Conveniently I took no pics.
I might have one come July doing several sets of ribs but most I'm gonna use mmd but one or two I'm gonna modify it with a bit of citrus grind. We will see how it goes and if it goes bad I'll will be on tape lol
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I don't have any photos, but a couple of years ago I was making deep fried turkey for Thanksgiving to take to my GF's mother's house for dinner. I got the oil to temp, put the bird in, set the timer and went in the house. What I didn't realize was that the burner was turned up way too high. When I went out 40 minutes later, the turkey was about the color of root beer. Some of the meat deeper in was passably edible, but all in all, it was a pretty epic fail. DEW
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Then there was the first time tried to cook a rotisserie chicken on the gasser. I didn't realize you can't have the burner on under the chicken (I had them on low, at least) and when I went out to check in it after about 10 minutes, the entire bird was on fire.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My rib cook a month ago was for some good friends who were moving away, and who are fans of my ribs. They requested one last rib night. I decided I'd try to sear them over the flames on the stickburner's firebox. In hindsight I have no good explanation for why I thought that was a good idea. Not to mention it was dark outside. Needless to say the coals were blistering hot and I couldn't see what was going on, and I shouldn't have done that to start with.
They were thick baby backs taking forever and it got to be about 2 hrs past dinner time so I/we were antsy.
Thankfully my friends are fans of well done and slightly charred meat, but they were grossly overdone and the bark was burnt and I was not happy with myself. They said they loved them. I did not.
I had a way similar experience three weeks ago with my "focus group" and did the 16 hour butts the next week as a peace offering. (they were happy with both as well)
Reminds me of a time a friend of mine showed up at my house with a pack of cut up beef ribs about 5pm, wanting me to cook em for him for dinner. Needless to say, not exactly AmazingRibs......
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I too haven't took pics of my screw up cooks but I will start. Not hoping that I will screw up but crap happens when Budlite and Jack Daniels gets together 😳
I really avoid documenting my failures as it is so psychological damaging to my ego.
Most recent failure for me, my wife really likes it, is some strawberry Rhubarb preserves. Really bitter to me.
My most epic failure was just after I got married I was fixing gravy to go with a roast I had cooked and it was absolute paste. I musty have used 4X the amount of flour needed and I will never forget that.
Barry, you are in good company. Add a self-declared "gravy master" Mary I say there are few things more well-suited to fail than a roux gravy. Join the club. And for future reference to anyone else out there who struggles with gravy - 2 rules to follow: 1) equal parts floor and oi/fat and 2) no liquid (other than oil/fat) until all the flour had been incorporated well into the fat.
From Friday into Sat pork butt cook. All was going well, dry brined, rubbed, put on smoker. Temp came up to 150, wrapped...and then a hole appeared in my non double wrapped foil and all the fantastic juices became steam. End product was good, not great. I really like great...
Sorry, but "good" rather than "great" doesn't qualify as a FAIL IMHO, though I totally get your frustration with "merely good". My recent short rib cook was the same. It was SO CLOSE to great, yet it wasn't. It was "merely good".
Grilla Silverbac Original -2020 (added WiFi controller 2021) aobosi Sous Vide device - 2019 Weber Original Kettle Premium 22" Copper - 2015 Pit Barrel Cooker - 2014 - retired Sept 2020 Brinkmann 4 burner gas grille (very old, stout, and still working well!)
Slow 'n' Sear for 22" kettle
Cast Iron Drip 'n Griddle for kettle 2021
Grill Grates for the gasser
CDN DSP-1 dual sensor probe therm
Maverick ET-732 therm
Thermapop digital therm (x2, red and white)
Thermapen - orange. lime green
Little Chief electric cold smoker (lots of salmon thru this!)
Just last night, a double-hooked 8 pound pork butt fell off both hooks about 7 hours into the cook. It was laying on the coals for 5 to 10 minutes before I noticed the drastic drop in temp in the barrel.
Chicken = the enemy. Seems like every other cook I try something new and screw it up. My most epic fail happened in Hawaii last year using the resort's gasser. Started as a beer can progressed to pieces ended up in the nuke to finish. Rubber. Dry. Burned. Under cooked. All in one. Waste of a nice organic bird. My ego passed it off as unfamiliar equipment. The reality was alcohol and island carefree mindset... which contributed to more alcohol.
last night grilled a beautiful pork loin wile I mowed the back yard cooking and yard work double bonus on the brownie points from the misses. Dry brined 24 hrs. 6 hrs. uncovered in the ice box 4 hrs. oiled and seasoned pepper, granulated garlic, granulated onion looked perfect smelled awesome grilled indirect to 115 reversed seared 3 min per 1/4 turn took off at 135 put in ice chest wile getting rest of meal ready 147 sliced looked great we sat down with a Mendocino coast pinot, life was good, dry as a popcorn fart will stick to wet brine for lean pork roasts and chicken breasts
This something I know well. I don't always know the best way to do something, but I know a lot of ways that won't work!
This is one of the few I have pics of. This was one of those bagged Tyson chickens, I think the first I did on the PBC. Not sure if I screwed something up (my thermometer was...questionable) or it was the chicken, but it basically sort of dissolved.
Well, maybe later, says all of my pics are corrupted.
Ok here we go. Might be tough to tell, but just below the breast you can see it is bending in half. It tasted ok I guess, but the squishiness of the whole thing just seemed nasty.
Attached Files
Last edited by _John_; January 18, 2015, 03:17 PM.
That( pix corrupted) happens frequently to me. I own the pic in an image editing program and just make a slight change, like cropping a little off one side and save it. It works every time.
I smoked some salmon yesterday and did everything right. It was the worst fish I have ever eaten. I took it off at the right temp but it tasted undone and terrible (texture). I put it in the oven at 325 and cooked it on both side for about 15 minutes each side. It was a little better but not worth $40.00 in meat. My wife and I found a salmon dip today and saved some of the meat. I honestly think the meat was not fresh by any stretch of the imagination. Next time I will soak it in milk first like Meathead suggests.
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