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The April 2020 PitCast Question Time is now OPEN!!
Hi Gang!! The time to ask Meathead and other AR folks questions is now and will continue to until the last week of this month. Please drop any question you wish to have answered below and we will ask and answer it at the end of the month!!
1./ Comercial oyster processing factories put the oysters under high pressure in tanks then suddenly release the pressure to open the oysters. Can the same technique be applied to tough cuts of beef to soften them??
2./ Is there a scale to measure the tenderness of meat or how do you measure tenderness?
3./ On a low n slow cook does the softening of the meat happen more actively in the first part of the cook, during the stall or in the final part where it is at a higher temperature?
4./ Would it be posible to measure the quality of smoke with a device to obtain "perfect blue smoke"?. Or measure the amount of smoke vs air for the perfect balance of smoke/ air in a pit?
6./ Is the lower the number on a fridge thermometer dial cooler or warmer? Higher the number the more it refrigerates or vice versa?? Doesn't make much difference on my fridge.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Ahumadora Ok, you have a question? Go ahead. 😃 sounds like a replay of the BBB Central show or did you listen to it? Good questions though.
i have a question off of that resting/Pryles/MH discussion on the show.
Can you explain further where the money goes to fund a "True" test/experiment on the resting/tenderness of meat that was on Greg's show. I’m not sure most of us really know how that works. I personally loved that conversation and explanations and am shocked no real research is available. I guess it’s not a hot topic. I’m on board with the saliva point of view.
if anyone hasn’t watched/listned to Greg’s Tuesday Bbqcentralshow you should do that. Great topic.
Last edited by HouseHomey; April 16, 2020, 07:01 PM.
HouseHomey No didn't listen to it. I am surprized with all the members that are on here very few are asking questions. Many pay a lot of money to attend BBQ schools and here you get it free.
Here are a few potential questions for a PitCast episode.
1 - Do you have any opinions on using charcoal briquets claiming containing wood vs using plain charcoal with some wood on top of the charcoal? For example Kingsford Charcoal with Hickory, Kingsford Charcoal with Mesquite, etc.).
2 - What are the impacts of freezing a piece of fresh meat in regards to flavor, texture or ability to cook? If I freeze meat, am I degrading it in any way? Is it OK to freeze meat or should I attempt to keep unfrozen?
3 - Do you have any tips for recording or documenting BBQ cooks so I can learn about what works for me, what went wrong, and how to improve?
4 - Any advice for common BBQ problems and how to recover? A few examples that I can think of include, double salting, not having the cook ready in time for guests (cook took longer than expected) and dealing with bad weather.
Thank you for helping educate us on how to be better cooks.
Jeff
Last edited by bbq_sector21; April 24, 2020, 07:31 PM.
We have a good eek until we close down the questions stage for the April podcast...REMEMBER...you can ask ANY of the team members questions...so let's have it!!
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.
Meathead: You hop in the car (or truck?) to drive somewhere. What radio station do you immediately put on- country, top 40, R&B, oldies, classical, talk, news, etc. Or, do you have a CD (or cassette?) in the player? If so, what is it?
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.
Also: Be honest, did you know the numbers on a toaster dial mean the # of minutes it toasts? I did not. I just thought it meant the level of toastedness.
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