> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
This was an embarrassing one on Thanksgiving. First time cooking a turkey on the kamado. Temps 375-400. I had to use the drip pan because there is no questioning my wife about the drippings for gravy. The breast was 165 and thighs 180. I made the mistake of not checking with the thermal pen in multiple places. Anyways, bottom of the bird was only 135. Had to finish in the oven. I also found out after that some people flip the turkey half way through. The second pic was only an hour or so in.
Last edited by Slieb845; December 8, 2021, 06:42 PM.
I din’t have any phoito’s but a few years ago I was teaching an ice fishing class and we left one of the other instructors outside with the propane deep fryer he decided to sit in his car and the oil caught on fire the most embarrassing part was when the whole fire dept came to put it out after that the state fish and wanted to rethink cooking fish that the students caught.
Christmas Dinner boneless prime rib roast for the three of us. The plan was to slow roast/reverse sear in the pellet grill. Pre-heat to 350 then drop temp to 250. Well I added the roast and forgot to lower the temp. 30 minutes later I get a High Temp alarm on my probe. Go out to the grill and the roast is on fire, my grill is on fire, and my probe is on fire. Black smoke roaring skyward. I yank the probe and move the meat off the flames. It is a completely black charred lump of carbon. So stupid. So disappointing. I hacked off the burned layers and salvaged a few slices of Med meat. I was tired from the Feast of Seven Fishes, too much Christmas Cheer, staying up late setting out the presents from Santa, getting up early with the boy, cooking soup for the extended family dinner later that night. Such a bummer.
Christmas Dinner boneless prime rib roast for the three of us. The plan was to slow roast/reverse sear in the pellet grill. Pre-heat to 350 then drop temp to 250. Well I added the roast and forgot to lower the temp. 30 minutes later I get a High Temp alarm on my probe. Go out to the grill and the roast is on fire, my grill is on fire, and my probe is on fire. Black smoke roaring skyward. I yank the probe and move the meat off the flames. It is a completely black charred lump of carbon. So stupid. So disappointing. I hacked off the burned layers and salvaged a few slices of Med meat. I was tired from the Feast of Seven Fishes, too much Christmas Cheer, staying up late setting out the presents from Santa, getting up early with the boy, cooking soup for the extended family dinner later that night. Such a bummer.
In a few years these will be cherished memories for all concerned to have a chuckle about. What I'm sure everyone appreciates is that you had a crack at it!!
This is the result of the seasoning and first cook on my new carbon-steel wok. First I covered it with flaxseed oil and baked it at 450° for 30 minutes. It turned the most glorious bronze I’ve ever seen on a pan. Of course I didn’t take a pic.
In "Stir Frying To The Sky’s Edge" Grace Young says that popcorn is a great way to continue the seasoning process, so I started a batch using her instructions. She estimates that the first kernels should pop after 90 seconds, and if they don’t she suggests turning the heat up some. A minute after turning up the heat I still hadn’t heard a pop, but I smelled a little smoke. Yes Houston, we may have a problem. I cracked the lid towards the back of the stove (not my first rodeo), and was rewarded with a nice jet of flame.
Sid P , if I can make a suggestion, ease up, yer tryin to hard. Get the the initial season & then start cookin. Even the lovely Grace Young would tell ya that. Season then cook, don’t over think this.
Thanks, but it wasn’t like that. I had a late, large lunch, and supper was always going to be nothing or a snack. I was reading her book, starting to get hungry, and….
Buckle up, this is tough. My sad pastrami story with my expensive cut of special brisket.
Nine pound brisket with 1.75 pounds of fat trimmed off so 7.25 pounds left and clearly ribbons of fat still left. Separated into point and flat. I probably shouldn’t have separated but it was the only way to cure it with the containers I had. Not a good cut of meat especially for online ordering. The vendor agreed and refunded 50% of my costs.
My meat fridge accidentally was set to frozen so the meat took like 8-9 days to defrost as I only noticed at day 4.
Then, my original day for smoking was called off due to extremely high winds.
My pepper grinder is not suited to grind 6 tbsp of pepper so ended up having to use fine already ground pepper instead of Tellicherry peppers.
Then, the smoker had a huge flare up to 700-800 despite operating at 275-300. Burnt the outside of the meat to a crisp before I could get to it. After I rescued the meat and got it back to a normal temp, it randomly shut off after about 15 minutes, and at that point, I figured we were done.
After trimming off all of the burned edges, I figure we ended up with 1.5 pounds of meat from our 9 pound brisket.
Disappointing. The meat we were able to save was good at least. My new meat fridge worked well. Anyway, I used up all of my bad luck here so I am good for the next year or so.
Attached Files
Last edited by STEbbq; November 6, 2022, 08:37 PM.
ItsAllGoneToTheDogs Actually just did that yesterday and bought a small Cuisinart coffee grinder for $20. Did my peppers (in a test run) in 10 seconds so perfect.
STEbbq , whew! Yours is the description of “when things go bad they go bad”. Someone as savvy as you to have so many things go wrong from cooker to pepper mill you have to know there was no way that brisket was goin to make it. Chalk one up for “next time. 🕶
Last edited by FireMan; November 7, 2022, 11:06 AM.
So I've cooked with plenty of chorizo, usually I get it in a loose package like ground sausage, but I've had it in casings before... so I didn't think to check the casing on this brand... pretty sure it was plastic... didn't melt anything, but I did create a chorizo bomb... of course my wife spent all day cleaning for guests today... luckily I got it all cleaned up before she woke up...
I did puncture it in the sink... still made a mess. The other 2 I poked while using a pot lit to contain the explosion, even then one of em ricocheted some juice almost in my eye
Moral of the story is... there was no point in even lightly smoking these as the casing wasn't air permeable... and 2 if it looks like a liquid grease lava bomb waiting to happen... dont poke it...
I made the same mistake of thinking that the plastic was casing on some chorizo that I purchased as well. I was using my 22" kettle. After about 20 min of cooking I went to reposition it on the grate, and something didn't feel right. I finally twigged to the fact that the casing was some sort of plastic. I immediately threw it into the trash. I don't cook with some mystery plastic. To me the Ziploc and sous vide bags that I use for SV come from a different sort of plastic animal.
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.
I went out to my pellet cooker last night to scrape the grates and fire it up to give last night's steaks a little smoke before their sear. It was about 7pm, so still dark here, and I have poor lighting on my deck so the pellet cooker is dark inside when I opened it, as it has been at dinnertime since October. I pulled a couple thermometer probes out, and the last probe was stuck...in something... I pull the probe wire and it is pulling a steak toward me.
I left a fully cooked ribeye steak in my cooker from my last steak cook, guessing 2 weeks ago.
This of course begs a couple questions; First of all, why on earth?! Second, related to the first, how did I manage to leave a whole steak in there and not notice at dinner time we were one short? I asked my son if he by chance cooked some steaks earlier this week (wife & I were away a few nights, boys were home) and forgot one somehow, and he says no. So it must've been me.
Weird stuff, funny stuff. I haven't had the best luck with ribeye the last few months. One upside- my dogs didn't mind the bonus treat.
No smell? I opend a pit at a friend of mines deer camp once, and had a pair of coons come boiling out at me hotter than fish grease...that got my attention.
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