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Iron Heart Fall/Winter 2025 Collection Preview - Now Live

Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

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  • E
    endo
    見習いボス
    @scarfmace
    Joined: 29 May 2020

    @scarfmace said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

    mussels season

    😋

    si tacuisses

    last edited by 1 Jul 2024, 14:18 1 Reply Last reply Reply Quote 0
    • S
      seawolf
      Mod Squad
      Joined: 28 Oct 2011

      Pork chops with a peach gastrique, gratin dauphinois, green beans. And a lovely glass of Paso Robles cabernet. I made the cutting board too 😉

      IMG_0708.jpeg
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      “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

      @zeebeeleather

      last edited by seawolf 7 Feb 2024, 23:15 2 Jul 2024, 23:14 1 Reply Last reply Reply Quote 7
      • S
        scarfmace
        Haraki san Expert
        Joined: 20 Feb 2015

        that is a good looking cutting board! (and meal 🙂 )

        "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

        last edited by 3 Jul 2024, 07:22 1 Reply Last reply Reply Quote 1
        • A
          Alex
          IHUK Crew
          Joined: 28 Sept 2009

          Looking for some tips from some of the Kamado users out there, please!

          We are doing a BBQ for about 20 this weekend to celebrate my wifes birthday, and she wants pulled pork. Normally when I do this number of people at work, I get two 2.5kg (5.5lbs) pork butts, start at about 6am and we are eating by around 7pm after a rest. All I could get this time was a 6kg bone in pork shoulder, so I assume it will take significantly longer than 2 x 2.5kgs. She wants to eat at around 5pm, so I am thinking of putting it on at around midnight, then when its done (I'm guessing mid morning?) ill wrap it in foil and pop it in a cooler until i need to pull it later on.

          What do you guys think?

          last edited by 3 Jul 2024, 15:48 J M 3 Replies Last reply 3 Jul 2024, 16:00 Reply Quote 2
          • J
            Jett129
            見習いボス
            @Alex
            Joined: 17 Aug 2011

            @Alex Last time I did pork butt/shoulder it finished about 2 hours early,so I sprayed it really good with a 50/50 mixture of apple juice and water,while it was sitting in the foil, then finished wrapping it,put it in the oven at about 180 degrees and forgot about it until my guests arrived. I thought for sure it was going to be awful, after taking it out and letting it rest it was ultimately the best one I had ever done. In terms of taste,texture and consistency. Not sure if this is a viable option for you. I was also spraying during the cook.

            last edited by 3 Jul 2024, 16:00 1 Reply Last reply Reply Quote 2
            • J
              Jett129
              見習いボス
              @Alex
              Joined: 17 Aug 2011

              @Alex Reply #2 I’m thinking that you need about an hour per pound and at 13.2 pounds,if you start at 12 you’re probably taking it off at about 1:30. I’ve never seen one that big. I know it would be a pain but maybe start about 3,then go back to sleep. Good luck and keep us posted.

              last edited by 3 Jul 2024, 16:14 A 1 Reply Last reply 3 Jul 2024, 16:27 Reply Quote 2
              • M
                mclaincausey
                見習いボス
                @Alex
                Joined: 12 Apr 2013

                @Alex the faux cambro is your friend.

                Think it, be it.

                last edited by 3 Jul 2024, 16:17 1 Reply Last reply Reply Quote 1
                • A
                  Alex
                  IHUK Crew
                  @Jett129
                  Joined: 28 Sept 2009

                  @Jett129 said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

                  @Alex Reply #2 I’m thinking that you need about an hour per pound and at 13.2 pounds,if you start at 12 you’re probably taking it off at about 1:30. I’ve never seen one that big. I know it would be a pain but maybe start about 3,then go back to sleep. Good luck and keep us posted.

                  This is helpful, thank you!

                  last edited by 3 Jul 2024, 16:27 1 Reply Last reply Reply Quote 0
                  • N
                    Nocturama
                    Haraki san Prodigy
                    Joined: 1 Jan 2023

                    Do you have access to a (good sized) slow cooker? Given the need to feed on time, i would (and have recently) cooked the pork the day before, then reheated in the SC which will maintain the moisture levels. Takes the variability out, and if anything, tastes better the next day…

                    #JustStopCrocs

                    last edited by 3 Jul 2024, 19:32 1 Reply Last reply Reply Quote 0
                    • S
                      scarfmace
                      Haraki san Expert
                      Joined: 20 Feb 2015

                      6kg bone in might take 14h easy, depending on the intermuscular fat. Is it good quality pork? I'm guessing it is since you got 6kg of it, that's not a small one. Either way,if you start at midnight, you'll have time to spare. Try not to get a rub with too much sugar, they tend to burn on longer cooks, even at low temp.

                      "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                      last edited by 3 Jul 2024, 19:55 A 1 Reply Last reply 4 Jul 2024, 06:03 Reply Quote 0
                      • A
                        Alex
                        IHUK Crew
                        @scarfmace
                        Joined: 28 Sept 2009

                        @scarfmace said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

                        6kg bone in might take 14h easy, depending on the intermuscular fat. Is it good quality pork? I'm guessing it is since you got 6kg of it, that's not a small one. Either way,if you start at midnight, you'll have time to spare. Try not to get a rub with too much sugar, they tend to burn on longer cooks, even at low temp.

                        Thanks man, this is what I was looking for

                        last edited by 4 Jul 2024, 06:03 S 1 Reply Last reply 4 Jul 2024, 07:55 Reply Quote 1
                        • S
                          scarfmace
                          Haraki san Expert
                          @Alex
                          Joined: 20 Feb 2015

                          @Alex good luck! I did a bone in lamb shoulder yesterday (forgot to take a picture ofcourse) and doing the pull, I was delighted to go digging up the bones, it was a nice change from all the boneless pork shoulders. 😅

                          "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                          last edited by 4 Jul 2024, 07:55 1 Reply Last reply Reply Quote 0
                          • G
                            goosehd
                            Mod Squad
                            Joined: 8 Apr 2016

                            @Alex What temp are you cooking at? I always cook between 200 - 250F, but curious what everyone else goes for. As to cook time, I’ve had anywhere from 10 - 14 hours (if I can hold the temp steady the entire time). Also are you using a pan of water in your setup? I’ve noticed that it slows mine down and when the water evaporates the temps are a little harder to control.

                            I always have thermometers placed in the butt’s to monitor temp and try to pull the meat 197-201F. Normally let it rest for a bit (around an hour) on the counter before I start to pull.

                            If it finishes early, you could always wrap it and place it in a cooler until you and everyone else is ready. See it’s already part of your plan 🙂

                            "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                            last edited by goosehd 7 Apr 2024, 10:31 4 Jul 2024, 10:26 A 1 Reply Last reply 4 Jul 2024, 10:33 Reply Quote 0
                            • A
                              Alex
                              IHUK Crew
                              @goosehd
                              Joined: 28 Sept 2009

                              @goosehd said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

                              @Alex What temp are you cooking at? I always cook between 200 - 250F, but curious what everyone else goes for. As to cook time, I’ve had anywhere from 10 - 14 hours (if I can hold the temp steady the entire time). Also are you using a pan of water in your setup? I’ve noticed that it slows mine down and when the water evaporates the temps are a little harder to control.

                              I always have thermometers placed in the butt’s to monitor temp and try to pull the meat 197-201F. Normally let it rest for a bit (around an hour) on the counter before I start to pull.

                              If it finishes early, you could always wrap it and place it in a cooler until you and everyone else is ready. See it’s already part of your plan 🙂

                              225f, no water

                              last edited by 4 Jul 2024, 10:33 G 1 Reply Last reply 4 Jul 2024, 10:36 Reply Quote 1
                              • G
                                goosehd
                                Mod Squad
                                @Alex
                                Joined: 8 Apr 2016

                                @Alex …and indirect?

                                "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                last edited by 4 Jul 2024, 10:36 A 1 Reply Last reply 4 Jul 2024, 10:40 Reply Quote 0
                                • A
                                  Alex
                                  IHUK Crew
                                  @goosehd
                                  Joined: 28 Sept 2009

                                  @goosehd yep

                                  last edited by 4 Jul 2024, 10:40 J 1 Reply Last reply 4 Jul 2024, 20:47 Reply Quote 1
                                  • J
                                    Jett129
                                    見習いボス
                                    @Alex
                                    Joined: 17 Aug 2011

                                    @Alex In my set up I always use a drip pan with water and a little bourbon. I also tend to cook a little bit hotter 250-275.

                                    last edited by 4 Jul 2024, 20:47 1 Reply Last reply Reply Quote 0
                                    • S
                                      scarfmace
                                      Haraki san Expert
                                      Joined: 20 Feb 2015

                                      I'm would not recommend water in a drippan for a Kamado. The moisture of the meat is more then enough to saturate the air to max humidity. The airflow is way more restricted then on a kettle or a water smoker. Plus, you also have your ceramic shells to help regulate humidity.

                                      What I sometimes do if I want a clean smoke flavor is use sand instead. This captures the grease drip so it doesn't burn on the separator plate but doesn't add humidity to the Kamado. The bourbon would end up in my glass 😊

                                      "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                                      last edited by 5 Jul 2024, 04:59 J 1 Reply Last reply 5 Jul 2024, 12:11 Reply Quote 1
                                      • J
                                        Jett129
                                        見習いボス
                                        @scarfmace
                                        Joined: 17 Aug 2011

                                        @scarfmace I don’t have a Komodo,nor do I know anything about them. I wasn’t suggesting that Alex follow my methods,but maybe it sounded like that. The bourbon acts like anti-freeze keeping the water from boiling,and over time a fair amount will make its way into me.

                                        last edited by 5 Jul 2024, 12:11 1 Reply Last reply Reply Quote 0
                                        • S
                                          scarfmace
                                          Haraki san Expert
                                          Joined: 20 Feb 2015

                                          @Jett129 Wasn't my intention of dissing your comment, water in a drip pan can make a big difference on most bbq's but I just wouldn't recomend it on a Kamado 🙂

                                          "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                                          last edited by 5 Jul 2024, 15:19 J 1 Reply Last reply 5 Jul 2024, 16:31 Reply Quote 0
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