To fuck or to cook?

[Flinty_McFlint]

Originally posted by Atticus Grinch
How do you have time to post shit like this? Did your firm switch you to graveyard?

Note to AG:

It's best not to engage with crazy people, they tend to fixate on you, hoping that their raging anger for you will help them feel something, anything besides the unending ache of selfdoubt and unhappiness that pervades their life. Plus they smell funny.

[ltl/fb]

Originally posted by tmdiva
Hmm. I hadn't thought about doing it overnight, but I had been thinking about doing it the day before, so I wouldn't burn myself shredding it. We don't have a smoker, but we do have a ginormous grill:



I wonder if I could load enough charcoal into it to keep it going all night (using indirect heat, of course--though with two Boston butts even my ginormous grill might not have room to have them both off the fire). I think the heat would keep the raccoons at bay. Or, as with the Cuban roast pork I did for his birthday last year, I could start it on the grill and finish it in a slow oven. That worked pretty well.

tm

There is a video on Epicurious about smoking meat on a gas grill -- it might have some insights about using a grill as a smoker in general. I do realize that you are not cooking with a gas grill, but thought it might be helpful. It may be hepful instead.

[ltl/fb]

Originally posted by Replaced_Texan
Two things.
[list=1][*]This is a dangerous site. Food and Drink section of the Gagetry Blog
[*]My mom just got this cooker and I'm dying to try it out. I'm not going to be at her house for Thanksgiving this year, but I imagine the turkey will be excellent cooked this way.Orion Cooker



It smokes and steams at the same time, using convection heat. [/list=1]

I did a search for Penzeys and this was a few posts down from a post about them, and I thought you said your mom got an onion cooker. I like onions and all, and smoked, steamed onions might be great, but I don't know that I would get a whole cooker just for onions.

[J. Fred Muggs]

Originally posted by taxwonk
You don't want to do it overnight in a grill like that. To add enough coals to keep it going all night, you'd get the temp way too high for barbeque. You want only about 25-30 coals in the grill, on the opposite side from the butts, at any one time. Plan on about 8-9 hours of smoking. The next day, you can warm it up by double-wrapping in foil and putting it in the oven at about 250 for a couple of hours.

If you smoke your butt at 200-225 for 6 hours and then transfer it to a low oven 180-200 for another 10 hours, you should end up with an internal temp of 145 or so and the smokiness from the first part will be there. This is not reversible in order b/c the smoke will only absorb when the temperature of the meat is low enough.

[tmdiva]

Originally posted by J. Fred Muggs
If you smoke your butt at 200-225 for 6 hours and then transfer it to a low oven 180-200 for another 10 hours, you should end up with an internal temp of 145 or so and the smokiness from the first part will be there. This is not reversible in order b/c the smoke will only absorb when the temperature of the meat is low enough.

Well, based on my experience with the Cuban pork roast last year (an hour on the grill, then several in the oven at I think 250), I'm pretty sure I want an internal temp of 190 (to make sure the connective tissue has all broken down). 145 is the temp I aim for when I'm cooking chops or loin or tenderloin--the leaner cuts.

Right now I'm thinking I'll do a simple rub, start the meat on the grill for a couple of hours, then switch to the oven at 250. I will probably prepare the Simple Sweet and Tangy Barbecue Sauce from Cook's Illustrated. The only issue is whether I start the meat early Saturday morning or late Friday night (people are coming at 4).

tm

[Mmmm, Burger (C.J.)]

Originally posted by J. Fred Muggs
If you smoke your butt

Thank you for merging the two concepts in the title of the thread.

[taxwonk]

Originally posted by J. Fred Muggs
If you smoke your butt at 200-225 for 6 hours and then transfer it to a low oven 180-200 for another 10 hours, you should end up with an internal temp of 145 or so and the smokiness from the first part will be there. This is not reversible in order b/c the smoke will only absorb when the temperature of the meat is low enough.

I'd be very careful about this. At 180-200, it takes a number of hours for the roast to reach an internal temperature of 140. This leaves it very vulnerable to all kinds of bad bugs.

[taxwonk]

Originally posted by tmdiva
Well, based on my experience with the Cuban pork roast last year (an hour on the grill, then several in the oven at I think 250), I'm pretty sure I want an internal temp of 190 (to make sure the connective tissue has all broken down). 145 is the temp I aim for when I'm cooking chops or loin or tenderloin--the leaner cuts.

Right now I'm thinking I'll do a simple rub, start the meat on the grill for a couple of hours, then switch to the oven at 250. I will probably prepare the Simple Sweet and Tangy Barbecue Sauce from Cook's Illustrated. The only issue is whether I start the meat early Saturday morning or late Friday night (people are coming at 4).

tm

That's right. You want the internal temp to get to about 180-190 and stay there for at least a couple of hours, if not more.

And you want to start Friday night, or you'll never have it ready in time.

[dtb]

Originally posted by Fugee
MY SIL made pulled pork for my nephew's graduation party. She left the pork unsauced and had a selection of various BBQ sauces from which to choose. That was nice though not all gourmet and such.

don't you mean "and shit"?

[taxwonk]

Originally posted by dtb
don't you mean "and shit"?

Nope. She's klassy.

[Did you just call me Coltrane?]

I looked up the recipe.

I will not be cooking this.

[taxwonk]

Originally Posted by Did you just call me Coltrane?

I looked up the recipe.

I will not be cooking this.

A quick google search turned up about 30 different versions. I didn't even check eGullet, Food Network, or recipe.com.

My favorite risotto is one that features shrimp and scallops. You clearly haven't eaten the right risotto.

[Flinty_McFlint]

Originally Posted by taxwonk

A quick google search turned up about 30 different versions. I didn't even check eGullet, Food Network, or recipe.com.

My favorite risotto is one that features shrimp and scallops. You clearly haven't eaten the right risotto.

I think what he means is it's too much trouble/hard, not that he doesn't like risotto. Since he was looking at recipes for risotto in the first place, I'm going to assume it was because he liked it, not because he was doing some weird aversion therapy.

[Did you just call me Coltrane?]

Originally Posted by Flinty_McFlint

I think what he means is it's too much trouble/hard, not that he doesn't like risotto. Since he was looking at recipes for risotto in the first place, I'm going to assume it was because he liked it, not because he was doing some weird aversion therapy.

Exactly. One of the best meals I've ever had was at the Hotel Palazzo Murat in Positano. Fisherman's Risotto. Making it would be difficult for someone of my cooking skill.

ETA: Good lord. Le Sirenuse Hotel is up to $1100/night.

[bold_n_brazen]

Originally Posted by Did you just call me Coltrane?

Exactly. One of the best meals I've ever had was at the Hotel Palazzo Murat in Positano. Fisherman's Risotto. Making it would be difficult for someone of my cooking skill.

ETA: Good lord. Le Sirenuse Hotel is up to $1100/night.

You should try it. Risotto is easier than foodies make it out to be.